How we make our great beers

First, the malted barley is passed through the hopper and combined with liquor in our mash tun. The resulting mash is allowed to stand before we add more liquor to slowly wash the sugars from the grain to produce sweet wort in a process known as sparging.

Wort is the liquid extract from the brewing process that contains the sugars to be fermented by the brewing yeast to produce alcohol. The sweet wort is run from the mash tun to the underback and finally collected into the copper.

We then boil the wort and add hops which provide a variety of complex bitter flavours and a wonderful blend of aromas. The boiled wort is then strained in the hop back to remove the hops, before being cooled down to 18 degrees Celsius on the way to the fermenting vessels.



The cooled wort is fermented by our own yeast in specially designed fermentation vessels.

In the first stage we allow the fermentation to continue undisturbed for a few days. The temperature, aroma and most importantly flavour is constantly monitored by our Head Brewer. Once the yeast has fully converted the wort we chill this ‘green’ beer ready for racking.

During fermentation the yeast forms a thick foamy head on the beer which we skim off and keep in our yeast bank, to be used again in following brews.

Conditioning & Racking

The ‘green’ beer is racked into casks, that we condition in the brewery for at least a week in our temperature controlled ‘proving’ room.

Any residual yeast ferments the final remaining sugars in the beer to produce a little extra alcohol and most importantly carbon dioxide. The carbon dioxide dissolves in the beer, producing a wonderful balance of natural carbonation, taste and aroma that only cask beer can offer.

A little finings are added to our beers at racking. This miraculous natural product helps clarify the beer by helping the yeast settle in cask, producing a beautifully clear pint. The beer develops and refines even more and continues to do so during cask storage both in the brewery and pub cellar.