Brewing

The beer is stored in 'Casks' NOT 'Barrels'. A barrel is a size of cask

The art of brewing 1. Hot Liquor Tank Water is boiled overnight in the hot liquor tank, ready for brewing the next day 2. Grist Case Malt (milled barley) is stored in the Grist Case and added to the Mash Tun with the hot water. 3. Mash Tun The 'mash' is mixed for one and a half hours in the Mash Tun 4. Under Back The mash is run off through the Under Back and is now called 'Wort' 5. Copper The mixture is boiled in the Copper for two hours where hops are added to the mixture. 6. Hop Back The mixture is cooled in the Hop Back to twenty degrees centigrade. 7. Fermenting Vats After 30 minutes the mixture is run off into the Fermenting Vats. Yeast is added and the brew left to ferment for 6 days. 8. Racking Tank The yeast is skimmed off and the beer is transferred to the Racking Tank and left for 12 hours. 9. Casks The beer is racked into casks and stored for a week before being used.

Brewing is the process of making beer or other fermented beverages through the fermentation of sugars by yeast. The basic brewing process involves several key steps: 1. Malting: The process starts with malted grains, usually barley. Barley grains are soaked in water, allowed to germinate, and then dried in a kiln. This process activates enzymes that convert the starches in the grains into fermentable sugars. Other grains like wheat, corn, or rice can also be used in brewing. 2. Mashing: The malted grains are mixed with hot water in a large vessel called a mash tun. This creates a porridge-like mixture called mash. The heat activates enzymes in the malt, which break down the starches into sugars. The result is a sugary liquid called wort. 3. Boiling: The wort is transferred to a kettle and boiled. Hops, the flowers of the hop plant, are added during the boil. Hops contribute bitterness, aroma, and flavor to the beer and also act as a natural preservative. The timing of hop additions during the boil influences the beer's bitterness and aroma profile. 4. Cooling: After boiling, the hot wort needs to be cooled down quickly to a temperature suitable for fermentation. This is usually done using a heat exchanger that passes the hot wort through coils or plates, with cold water running in the opposite direction, cooling the wort. 5. Fermentation: The cooled wort is transferred to a fermentation vessel, typically a large, airtight container. Yeast is added to the wort, and fermentation begins. Yeast consumes the sugars in the wort and produces alcohol and carbon dioxide. There are two main types of fermentation: ale fermentation, which occurs at warmer temperatures (around 60-75°F or 15-24°C), and lager fermentation, which occurs at cooler temperatures (around 45-55°F or 7-13°C). 6. Maturation and Conditioning: After the initial fermentation, the beer is often left to mature and condition. This allows the flavours to mellow and develop complexity. Maturation can take place in the same fermentation vessel or be transferred to another vessel for conditioning. 7. Carbonation: After fermentation and maturation, the beer might be carbonated. This can happen naturally through the fermentation process or by adding additional sugar to the beer before bottling or kegging. The carbonation creates the bubbles in the beer. 8. Packaging: The final step involves packaging the beer for distribution and consumption. Beer can be bottled, canned, or kegged, ready to be enjoyed by people around the world. It's important to note that there are various styles and techniques in brewing, leading to a wide variety of beers with different flavours, aromas, and characteristics. Brewers often experiment with ingredients and processes to create unique and diverse beer experiences and home brew pubs often have a wider range of flavours than commercial breweries.

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