Here is how we combine the four main ingredients that make up every pint of ale that leaves our brewery. We source only the finest Malting Barley, Hops, Water and Yeast.
We feed the mixtures of pale malt, coloured malts and other grains such as Maize, Roasted Barley and Wheat Malt into the hopper and combine with the liquor to create the mash.
With the mash tun we allow the starch in the grain to be converted into fermentable sugars. After a suitable period of time, at least an hour we transfer via the underback into the copper, whilst being sprayed with more hot liquor through the process of sparging.
We select only the finest whole Kentish Hop flowers to add during the boil. The style and amount of hops used determines the flavour, aroma and bitterness of the beer. After the boil the Wort is transferred to a fermenter via a heat exchanger, during that period the yeast is added.
Over a period of days the Wort ferments the sugar into alcohol, often producing a protective head over the Wort to prevent airbourne infections. At the end of this stage the beer is now chilled back and put in casks with finings before the beer is dispatched to its final destination.
After fermentation the beer is also bottled for distribution to other outlets.