The Brewmaster's Story

Jeff Van Horn’s brewing interest began at home in 1988 with a friend saying “It’s a good way to get a strong beer in the state of Utah!” It was in 1997 that he broke into the microbrewery industry as a keg washer. Through his hard work and desire to learn, he eventually found himself running a bottling plant. Jeff joined the Moab Brewery team in 2002 and has been responsible for all aspects of our brewery which still includes washing some kegs! He has been awarded many medals over the years for Moab Brewery’s quality ales and lagers. At the 2008 North American Brewers Association Conference held in Idaho Falls, Jeff proudly brought home a silver medal for Scorpion Pale Ale and a bronze for our Merrimack Steamer.

Please enjoy Jeff’s labor of love - ales, lagers, and fresh-brewed sodas. We are proud to announce our Desert Select Ale brewing program, offering a limited quantity of a unique style of beers which are brewed and bottle conditioned on site, tipping the scales at almost 9% alcohol. Ask your server for today’s selection. Cheers!

 

Ask about our Seasonal Beer on Tap
Please note that we cannot ship beer.

Deadhorse Ale is named after the scenic overlook near Canyonlands. A traditional english mild ale with a well-balanced malt-to-hop ratio. The perfect beverage to compliment all foods.
Although this pale ale is mild in color, look out! It has six hop additions to tantalize the senses. But beware, it is known as "The Ale That Stings!"
This classic American ale is golden in color and delicately hopped for a refreshingly dry finish. The perfect choice when you just want "a nice cold beer."

An American wheat ale served unfiltered, leaving the yeast and B-complex vitamins in the glass, offering superior quenchability! Try it with a lemon.
Change gears for a smooth downhill ride! This well-balanced ale has six types of malt and four hearty hop additions. The end result - a deep amber color with a rich and complex profile.
Our oatmeal stout has plenty of roasted malts and is delicately hopped for a thick, creamy start and a crisp finish. Served unfiltered for extra vitamins "evermore."

A German style lager that is a flavorful, tasty, light beer. Lightly hopped with a touch of wheat.
Born as a lager, raised like an ale, powered by steam, to create an iron-clad beer. It’s hoppy with a smooth body of a lager. “You can drink it, but you can’t sink it.”
An unfiltered Belgian wheat bier, spiced with coriander along with bitter and sweet orange peel.
A sharp wheat flavor and heavy citrus tones. Enjoy with an orange slice!
THE BREWING PROCESS

Brewing begins with malted barley, which is cracked in the malt mill. The milled barley (called grist) is mixed with hot water in the mash tun causing a reaction which converts the starchy grain to sugar. This sweet liquid called wort (pronounced “wert”) is filtered out of the mash and transferred to the brew kettle. The wort is then brought to a rolling boil. Hops are added at various intervals, some producing subtle bitterness, others fine aroma.

After boiling, the wort is transferred through the heat exchanger, cooling the liquid to fermentation temperature. The hot water produced in the heat exchanger is recaptured and stored in the hot liquor tank, ready to use for the next brewing cycle. The wort is then pumped into one of the fermenters. Yeast is added to the cooled wort and fermentation begins.

There are two basic types of yeast: ale and lager. An ale yeast is top fermenting and works at warmer temperatures for a shorter period of time, usually two weeks. A lager yeast is bottom fermenting and works at colder temperatures for a longer period of time, anywhere between four and thirteen weeks. A “steam” beer is a lager fermented at ale temperatures and times.

After fermentation and maturation, the fresh beer is filtered. Filtering removes the remaining yeast and improves clarity. Now, at its height of freshness, the beer is stored in one of the serving tanks. The fresh beer is transferred directly from the serving tank to your glass.