Malted Barley is mixed with hot liquor (Water) in our Mash Tun, over a period of time the starch within the grains is converted into Sugar, which later our yeast will turn into alcohol. Once all the sugar, colour & flavour has been released from the grain into the liquid around it called Wort we sparge the mash tun with more hot liquor and run the wort into our kettle for boiling leaving the spent grain behind to be fed to local Cows

In the kettle, the wort is boiled and hops are added. Different beer styles require different hop varieties. For extra bitterness and added flavour, hops can be added early to the boiling wort. For a stronger hop aroma, hops are added at the end of the boil. We often add extra hops to the fermenter or cask to add extra hop aroma and flavour. We Love Hops!

In the fermentation tank, yeast is added to the cooled wort. The yeast feeds upon the sugary wort, creating alcohol and carbon dioxide. Ales are produced with top-fermenting yeast in a relatively warm fermentation process. Once the correct amount of Sugar has been converted into Alcohol, fermentation is ended and the beer is chilled ready to go in to cask or bottle. Finings are added to the fermenting tanks and the casks to remove excess yeast and protein, creating a crystal clear pint.

The beer is now left to relax and mature in a cask or bottle for a minimum of 2 – 3 weeks. This is when the all-important secondary fermentation occurs (conditioning) allowing the flavours to mature and soften and the ale to gain a gentle sparkle, this is why ale is often referred to as cask conditioned

The finished conditioned ale is delivered to pubs ready for the Landlord or Landlady to put into their cellars. At this point the little yeast left in the cask will gently drop to the bottom of the cask leaving beautiful ale above ready to be hand pumped to the Bar and into your glass. Cheers!