Wed & Thu 4-9 PM, Fri 4-10 PM, Sat 12-10 PM, Sun 12-6 PM | 50 BROADWAY | DENVILLE, NJ 07834
Taps Close 1/2 hour before closing daily
Take a Virtual Brewery Tour
It is surprising to us that many times when visitors come to the Diamond Spring Brewing Co., they don't think that we brew our beer onsite. Yes, those shiny tanks in our front window are not props, they are the real deal and everything you drink onsite has been brewed here!
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Perhaps the surprise comes from the fact that our brew house is quite <<ahem>> modest in size - after all we did squeeze it into a space that once held a small waiting room for 1960s service station patrons. But with some engineering finesse, we designed our 5-barrel system to fit perfectly in the space and we diligently brew 2-3 batches each week to keep up with the demand in our downtown taproom.
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OUR SCHEDULE
Our brewery week begins on Monday! You may notice that we are closed Mondays, Tuesdays, and Wednesdays. This is necessary for us to brew the beer you come to enjoy Thursday - Sunday. Our guests will typically consume about 30 kegs each week - which means our brewhouse is always on duty replenishing supplies for the following week.
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WHAT WE BREW
You'll typically find 9-10 beers and a hard seltzer on tap in our taproom. We run a community-driven taproom, so not only is our brewery philosophy centered around people, relationships, and togetherness, but when it comes to WHAT we brew, that's up to our community too! We brew a variety of beers and our head brewer loves all styles, traditions, and experimentations, so you'll find a little of everything on tap during the course of a month or season. And when you show us you love a brew by kicking kegs day after day, that's what we push to double brew during that season.
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HOW WE DO IT
Brewing beer is a process some scholars claim helped to spawn civilization itself. And the way by which we make Grain, Hops, Yeast, and Water into beer has remain largely unchanged for millennia. While technological advances like milling, temperature measurement or control, laboratory science of hops, or packaging may have made beer making easier and more economical, the science of creating alcohol is still the same. Here is a sneak peek at some of the steps in the process of making Grain, Hops, Yeast and Water into beer at The Diamond Spring Brewing Co.
MASHING IN
Brewing is the first step of our process. "Mashing in" is the term used to refer to the process of adding grain to hot water (like you might steep tea) to activate malt enzymes and convert the grain starches into fermentable sugars.
Lautering & Sparging
At the end of the mash-in, lautering is the process of draining the sugar-rich liquid from the grains and sparging is the process of rinsing the grain to get as much of the remaining sugars as possible from the mash.
BOILING
During the boiling process the tank is kept sealed tightly while optimal temperatures are achieved and maintained. Finishing the beer is largely a sealed process from this point on. Even when adding hops to the boil, brewers work as quickly as possible so little heat escapes.
Fermentation
Fermentation is perhaps the most critical step of all, as the currently unrecognizable sweet slurry is transformed into alcohol. The yeast converts the glucose in the wort to ethyl alcohol and CO2 to give beer it's alcohol content and carbonation.