Meet Our Brewer Michael Paine!
If you love beer, you’ve probably dreamed of giving brewing a try for yourself while sipping a cold frosty one. Michael decided to turn that dream into a reality and chased his passion of becoming a brewer.
Michael started brewing in 1995 with a home brewing kit and immediately fell in love with the craft. He graduated from UC Davis with a degree in the Master Brewers program.For the past 16 years, Michael has been a head brewer at many well-known breweries. When we opened the doors at Campbell Brewing Company, we were honored to welcome Michael to the team and offer his brews. He continues to surprise our customers every day with his latest creations. Michael jumped in headfirst and began to mix his creativity and skill to create amazing beer. His favorite beers to brew are Scottish Ales with Heather Tips and the Amber Love, which he named after his girlfriend, Amber.
In 2011 Michael received a silver medal at the Great American Beer Festival for his IPA. This year, Campbell Brewing Company is entering a traditional Scottish Ale, a Porter based brew with in house smoked malts, a Lager, and a nitrogen based Rye and Oats beer.
Stop in and look him up. You’re just as likely to see Michael sharing one of his favorite brews with our customers as you are seeing him brewing in the back.
Contact Our Brewer
About Our Brewery
At CBC, we do two things, produce seasonal, flavorful, exciting beers, and share our passion for brewing with those around us. We built CBC with a sense of community in mind. We want you to have your favorite barstool; we want you to know the staff; we want you to get excited about what we are brewing down in the heart of Campbell!
Our twenty-barrel brewing system is capable of brewing 6,000 kegs per year and our menu is always growing. We use the finest ingredients to brew both modern and traditional beers that are all brewed with love. We never stop…unless it’s to share a pint with friends. Come stop in, grab a brew, and share our love of beer.
Our Brewing process
Malting: The first step in the brewing process is malting. Malting consists of sprouting raw barley and then kilning it slightly to dry the grain. This softens the hard starches inside the grain, making them soluble, and it causes enzymes to be produced inside the kernel. We purchase our malted barley from suppliers in Alberta and Great Britain.
Mashing: Our brew day begins by measuring out the malted barley and milling it to expose the starchy material inside the husks. The cracked grain is then mixed with hot water in the “mash tun”. The resulting thick slurry of grain, called the “mash”, is held at approximately 65 degrees Celsius for over an hour. The result of this process is the creation of sugar for the yeast to consume
Resting: The mash is given various infusions and rests during this process. Since yeast has a very limited diet, great care must be taken to ensure the correct type of sugars are created. This is a direct result of mash time and temperature. More dextrins are produced at higher temperatures. Once the proper mixture has been obtained we begin “sparging” the mash.
Sparging: During this step we begin transferring the sweet liquid to the brew kettle. In order to extract all the sugar out of the grain we rinse the mash with hot water. This mixture of sweet liquid and hot water, called “wort” (pronounced wert) is pumped into the brew kettle.
Boiling: We use a heat transfer process to bring the water to a vigorous boil. Hops are added at several specific times throughout the boil. Boiling the wort eliminates unwanted proteins, sterilizes the wort and extracts the bitter acids from the hops which give the beer it’s characteristic flavor.
Fermentation: After the boil the wort is chilled to approximately 26 degrees Celsius by passing it through a wort chiller. The wort is then transferred into a temperature controlled fermentation vessels. Yeast is added shortly after we begin chilling the wort and the weeklong fermentation process begins.
Maturation: Once the yeast has completed its cycle and the desired specific gravity has been obtained the beer is transferred to a maturation vessel. In maturation, it is stored at 1-4 degrees Celsius for four to five weeks. This period of conditioning allows many of the fine particles of yeast time to settle out.
Filtration: The final process is filtering and carbonation. We filter our beers using a plate and frame filter. We pass the beer through fifteen-micron filter pads to remove any remaining particles. After filtration, the beer is touched up with carbonation and transferred to kegs.