our brewing process
Milling & Mashing.
The barley grains are initially milled or crushed to break apart the kernels and expose the cotyledon. The Mashing stage then converts the starches released during the malting stage into sugars that can be fermented.
Lautering & Boiling.
Lautering is the separation of the wort (the liquid containing the sugar extracted during mashing) from the grains. The beer wort is then boiled with hops and other flavourings
Whirlpooling & Filtering.
At the end of the boil, solid particles in the hopped wort are separated out in a vessel called a whirlpool. A hopback, a traditional additional chamber then acts as a sieve or filter by using whole hops to clear debris from the unfermented wort.
Maturing & Fermenting.
After the wort is cooled and aerated – usually with sterile air – yeast is added to it, and it begins to ferment. It is during this stage that sugars won from the malt are converted into alcohol and carbon dioxide, and the product can be called beer for the first time.