Great, uniquely-flavored beer doesn't happen by chance, but rather comes from a thorough understanding of the brewing process. Wallace Brewing has been built from the ground up for this purpose.

Experience gained from brewing hundreds of batches of beer has helped us choose the finest brewing equipment available, secure quality malt, yeast and hops. The cornerstone of our product is quality water that comes from the Bitterroot Range of the Northern Rocky Mountains.

The Wallace Brewery has bright copper vessels that are called the "brew house" and are heated by a second-story boiler during the start of the brewing process. The stainless-steel tanks are cooled vessels that have cold glycol circulating in the dual skinned exterior to control temperature during every step. The glycol is piped from a refrigerated storage tank that is kept cool in the basement of a building. The malt is supplied to the brew house via an auger directly from a malt mill in the upper level malt room. Water used in the brewing process starts in the neighboring mountains and comes downstream where it is filtered by the City of Wallace and finally passed through our chlorine filters. The electronic panel above the brew house and on the wall monitors the temperatures and controls the valves that regulate the steam and glycol flow.

Fermentation occurs in five conical bottom stainless-steel "fermenters". Four, five hundred gallons storage tanks (bright tanks), accept the product from the fermenters and condition and carbonate the product before being sent to the racking department. We package our beer in kegs.