The Terminal BrewHouse
- Mon-Sun 11AM-12AM
- 423.752.8090
- No. 6 14th Street, Chattanooga TN 37408
Beers & Brewing
We Do It Because We Love It & We’re Fairly Sure You’ll Love It Too
We Know a Lot About Beer
We drink it, we study it, we experiment with different styles, we bathe in beer while writing love songs about it that would move Lionel Ritchie to activator streaked tears. But because all of this work/ fun involving beer is so time consuming we leave it to others to convey the information. Make sure to check out our great beer resources at the bottom of this page. Lots of stuff to read and discover about our favorite subject.
The Brewmaster
Steve Purdie started his brewing career the same way most brewers do... by homebrewing in his garage for many years. He was working as a lackey for a corporate restaurant and saw brewing as his ticket out. He joined forces with some fellow corporate lackeys and together they hatched a master plan to open Chattanooga's first Brewpub. So he saved up his money and off he went to the American Brewers Guild to learn how to brew in a hole in the floor. Well, ages passed, and eventually things started coming together. Steve started brewing at the Terminal and lived happily ever after. Steve enjoys long walks on the beach, holding hands, stockpiling weapons and ammunition, and puppies.
The Terminal Brewing Process
Beer is a fermented or fermenting grain beverage. The Terminal BrewHouse brews its own beer fresh, from four ingredients- malted barley, hops, yeast, and water. Malted barley is milled to grist, mixed with hot water, and left to steep or mash, for an hour in the Mash tun. During that time, the grain starches are converted to sugars. Then the sweet liquid called wort is strained out, transferred to the kettle, and boiled with hops, which provide a bitter balance to the beer. Hop additions at the beginning of the boil add bitterness, at the end of the boil they create aroma. After the boil, the bitter liquid is cooled, and transferred to a conical fermentor where fresh yeast is added. Now it is called beer. The fermenting beer is conditioned and aged in the fermentor, and then it is moved into a serving tank in a refrigerated room or cellar. The beer you hold in your hand is pulled fresh from the tank. Our brewer is proud of his craft and we hope you will enjoy the fruits of his labors.