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Selected barley is brought to the maltings where it is converted into malt by an age-old process. It is soaked in water, spread on wide floors to germinate and, at the right time, cured in a kiln.
The resulting malt is blended before use in the Brewery. Here it is milled to crush the grain. Maize grits, malt and water are then fed into the cereal cooker.
Yeast acts on the wort and produces alcohol and carbon dioxide. The yeast also multiplies at this stage and after fermentation the best yeasts are retained for future brewing. After three to five days the beer in the fermenting vessels is ready for filling into casks, or for transfer to Maturation vesslels where it will condition and mature before passing through the filter plant. From here the beer emerges bright and clear and ready for consumption.
Before kegging, bottling or canning, however, the beer is pasteurised. This process ensures a beer of high consistency, bacteria free and a good "shelf life". Our yeast has not changed its characteristics in many generations and helps to give our beers their own special flavour, which is second to none. The end result is a beer you will enjoy at the pub or in the comfort of your own home.
[Console] [Yeast] [Malting] [Milling] [Mashing] [Cereal Cooker] [Mash Mixer] [Lauter Tun] [Copper] [Whirlpool] [Wort Cooler] [Fermentation] [Maturation] ![]() [Contents] [1927] [Heritage] [Mystery Tour] [Brewery] [Geordie] [Connoisseur] [Screensaver] [Feedback] |