| The Process |
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Bags of Malt containing the correct mixture of Malts for the brew. |
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Mash Tun with the Malt (Hot Water) known as Liquor. After being mixed together it looks a bit like porridge |
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Sparging taking place in the Mash Tun (Hot Liquor is sparged onto the mixture after about 1 hour 20 minutes |
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While sparging is going on in the Liquid known as Wort. It is transfered to the "Copper" via a Whirlpool (The white container in the middle of picture) Copper is on the far right |
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The Wort passes through here and any sediment that passes from the Mash Tun drops to the bottom leaving the Wort to pass on to the Copper |
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Hops measured out waiting to be added to the Wort in the Copper |
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Wort being pumped into the Copper where it is heated up to boiling point. Hops are then added and left on a vigourous simmer for approx. 1 hour and 10 minutes |
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A 2nd batch of Hops are added, this gives the Nose or Flavour to the beer. These are only left to simmer for about 10 minutes. The heat is then turned off and the Wort passes through a heat exchanger to cool down the Wort. This is then pumped into a Fermenting vessel as shown. Yeast is added to the Wort and left to Ferment out |
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Fermenting vessels No 1 & 2. When beer has fermented out it is transferred to the casks, this is known as "Racking Off". |
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Beer in cold room awaiting delivery |