Mark Kerrigan and the Wild Rose Brewery Taproom
A series of photos on Mark Kerrigan, brewer at Wild Rose Brewery’s taproom location in Currie Barracks.
Photos by Noel Harper
Published on July 25, 2018
Kerrigan moves pale ale malt, a base grain, to the mill to begin the brewing process.
Kerrigan adjusts the brewing hoses, some of the taproom’s most important pieces of brewing equipment.
Sacks of pale ale malt, which are used in the mashing process to combine grain and liquor, are carried into the taproom via forklift by Kerrigan.
Kerrigan checks on the hops boiling process up close. Bittering hops are boiled for 45 to 90 minutes.
Kerrigan poses for a photo that he satirically calls “the industry standard.”
Kerrigan looks on at hops boiling in a large kettle, which will later add flavour and bitterness to a blend.
Kerrigan looks over his list of daily tasks. All steps in the brewing process are completed and supervised by Kerrigan at the taproom, as the Wild Rose Brewery’s secondary location.
Kerrigan performs a titration on a sample of wort, the liquid extracted from mashing.
Talking with fellow employees of the taproom, Kerrigan samples a new peach-inspired craft beer flavor.