COTU uses water that is similar to some of the great lager-brewing areas of Europe. Four different malted barleys are used in the mashing process. In the boil kettle, German Tettnang hops create a modest bitterness, just enough to balance with the malt. A Czech yeast strain is used during fermentation that leaves the beer looking clean and tasting malty. Chin Music then goes through a cold conditioning period (lagering) until the flavors are just right. Naturally carbonated, Chin Music is then filtered to remove any excess yeast.