We begin with the freshest water around! The spring-fed mountain water we use is from the Laurel Run Reservoir, and since St. Marys, Pennsylvania sits atop the Eastern Continental Divide, water that falls here only has three choices — drain to the Gulf of Mexico, drain to the Chesapeake, or end up in the finest beers made anywhere – Straub Beer! As the water runs into our brewery, it is mixed with corn flakes and crushed malted barley. The starch from the grains is converted into fermentable sugar by the natural enzymes contained in the malted barley. The mixing process lasts for 2 hours at temperatures ranging from 104 to 170, producing a sweet golden syrup called wort. The wort is slowly drawn through a copper vessel called a grant, where it is visually inspected for clarity and color.