The Brewing Process
1. Water, Brewers call it “Liquor” is heated overnight to about 80oC, “Burtonised” and pumped to the Mash Tun.
2. Malted Barley is mashed with the hot liquor (like porridge) for about 1.5 hours, sparged and drawn off as “Wort”. Wort is pumped to the kettle.
3. Wort is boiled with Hops for about an hour resulting in “Green” beer. Green Beer is pumped to the Fermenting Vessel via the Heat Exchanger.
5. Yeast is added to the Fermentation Vessel. Gravity and Temperature are monitored. After a few days the beer is ready for “Racking” into casks.
6. Beer from the Fermentation Vessel is racked in casks and “conditioned” in the Cold Room for at least 2 weeks before shipping.