Malt is steeped in hot water to produce a sweet liquid called wort. The malt sugars dissolve into the water, creating the foundation of all the flavour to come.
The mash is sprayed with hot water as the wort is transferred to a giant kettle. This rinses every last sugar from the grain. The spent malt goes on to be used as animal feed.
A vigorous boil sterilises the wort. Hops are added for bitterness and aroma — this is where our beers start to develop their individual character.
The now bitter wort is cooled as it’s transferred to a fermentation vessel via a heat exchanger. At this point yeast is pitched — the magic begins.
During this time the sugars are converted into alcohol. The yeast works its way through the wort over several days, transforming sweet liquid into beer.
Beer is racked — transferred — into containers. Cask, keg or bottle. Each ready to make its way to you, cold and waiting.
Our favourite part. And hopefully yours too.
