Our relaxed and informal tours cover all the necessities of the brewing process beginning with the malt silo right through the underback and copper to the racking machine and cold store.

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1
Milling

Milling

First we crush the barley grains just enough so that it exposes the starchy centre of the seed (grist) without damaging the grain hulls that encase them.

2
Mash Tun

Mash Tun

The starch is then transferred into a mash tun, where it is mixed with heated water in a process called mash conversion. The conversion process breaks the starch down into sugars.

3
Lauter Tun

Lauter Tun

The mash is then pumped into the lauter tun, where a sweet liquid (known as wort) is separated from the grain husks.

4
boiling

boiling

The wort is then collected in a vessel called a kettle, where it is brought to a controlled boil before the hops are added.

5
Wort separation and cooling

Wort separation and cooling

After boiling, the wort is transferred into a whirlpool for the wort separation stage. During this stage, any malt or hop particles are removed to leave a liquid that is ready to be cooled and fermented.

6
cooling

cooling

After boiling, the wort is transferred into a whirlpool for the wort separation stage. During this stage, any malt or hop particles are removed to leave a liquid that is ready to be cooled and fermented.

7
Fermentation

Fermentation

To start the fermentation, yeast is added during the filling of the vessel. Yeast converts the sugary wort into beer by producing alcohol, a wide range of flavours.

8
Maturation

Maturation

After fermentation, the young craft beer needs to be matured in order to allow both a full development of flavours and a smooth finish.

9
Cellaring

Cellaring

After reaching its full potential, the beer is filtered, carbonated, and transferred to the bright beer tank, where it goes through a cellaring process that takes 3-4 weeks.

10
Packaging

Packaging

The end product is then packaged ready for delivery to our beer stockists such as pubs, supermarkets and restaurants.

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