Brewing Process

Brewing uses Malted Barley, Hops, Water and Yeast.

We use Pale Ale Malted Barley and a combination of coloured Malts to give the colour and malt flavour. We use a combination of both traditional and modern hops, to give bittering and aroma qualities. Measurements are taken during each stage of the brewing process to ensure consistency, including checking clarity, colour, gravities, aroma and flavours.

We start the preparations for brewing the night before brewing. We weight out the Malts for the recipe we are brewing and start heating the water in the Hot Liquor Tank {HLT}.

On the Brew Day we start early. The Malt and hot water {liquor} are mixed in the Mash Tun and then left for a further hour for the starch to convert to fermentable sugars. This sugary liquid [Wort} is then ‘run off’ into the Kettle over a period of around 90 minutes, during this time the malt is sprayed with the hot liquor using the rotating sparge arm. This washes the sugars from the malt, giving a good malt extract.

Once the wort has transfered to the kettle, the wort is heated to boiling. Once boiling the hops for bitterness are added. These hops are boiled for 60 minutes, with aroma hops being added before the end of the boil.

Following the boil the wort is cooled and transfered to the Fermenting Vessel {FV} where the live yeast is ‘pitched’ {added}. The yeast then converts the sugars to alcohol over a period of days and carbon dioxide is produced. The temperature and gravity of the wort are closely measured using a saccrometer during the fermentation process. The Yeast is harvested during the fernentation and pitched into subsequent brews {gyles}. Once the correct amount of sugars have been converted to alcohol, the wort is chilled. This arrests the fermentation and the yeast settles to the bottom of the vessel. The whole process takes around 7 - 8 days.

The ‘green’ beer is then transferred to casks. The casks are then stored in our cellar room until delivery. Following the transfer to cask the secondary fermentation occurs and the beer matures.