THE BREWERY

IN THE BREWERY SITS A BESPOKE 1000 LITRE SYSTEM. THIS BREWERY ALLOWS US TO MANUALY CRAFT OUR BEERS TO GET THE MOST FROM ALL THE AMAZING INGREDIENTS. WITH EVERY BREW DAY WE MAKE AROUND 3000 BOTTLES. NOTHING LEAVES OUR BREWERY UNTIL ITS PERFECT.

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WE BELIVE THE BEST BEER STARTS WITH THE BEST INGREDIENTS. WE USE TRADITIONAL BREWING METHODS TO GET THE BEST OUT OF THE INGREDIENTS. HAND CRAFTED WE MAKE SURE WE SQUEEZE EVERY LAST BIT OF FLAVOUR FROM THE MALT, HOPS AND YEAST.

WATER
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WATER IS THE MOST IMPORTANT INGREDIENT AS IT MAKES UP 90% OF BEER. WE USE A LOT OF WATER. LUCKILY THERE ISN’T A SHORTAGE IN WALES.

MALT
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MALT IS TO BEER, WHAT GRAPES ARE TO WINE. IT GIVES US THE SUGARS WE NEED TO CONVERT TO ALCOHOL.

HOPS
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HOPS ARE CLIMBING FLOWERS THAT WE ADD TO BEER. THEY CONTAIN OILS THAT ADD BITTERNESS AND AROMAS TO THE FINISHED BEER.

YEAST
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ONE OF THE 4 INGREDIENTS THAT IS OFTEN OVERLOOKED. YEAST IS A SINGLE CELL ORGANISM THAT EATS THE SUGARS AND BURPS OUT ALCOHOL. WITHOUT YEAST WE WOULDN’T HAVE BEER!

THE BREWING PROCESS
HOT LIQUER TANK

THIS IS WHERE THE BREWING PROCESS BEGINS. WE HEAT UP WATER READY TO MIX WITH THE GRAINS. IT NEEDS TO BE AT A SPECIFIC TEMPERATURE, ONE DEGREE OFF AND THERE IS A NOTICEABLE DIFFERENCE IN THE FINISHED BEER.

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MASH TUN

AS SOON AS THE WATER IS UP TO TEMPERATURE WE ADD THE GRAINS. THE HOT LIQUEUR (WATER) AND GRAIN SIT IN THE MASH TUN FOR AN HOUR. WE DO THIS TO GET THE SUGARS OUT OF THE GRAINS. THE SUGARS ARE CONVERTED TO ALCOHOL BY THE YEAST LATER ON IN THE BREWING PROCESS. THE LIQUID THAT COMES OUT OF THE MASH TUN IS CALLED WORT.

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BOIL KETTLE

AFTER THE HOUR WE TRANSFER THE WORT (SUGARY WATER) INTO THE BOIL KETTLE. THE WORT IS BROUGHT UP TO THE BOIL AND WE ADD THE HOPS. DEPENDING ON WHEN WE ADD THE HOPS WE GET A VERY DIFFERENT TASTE. IF WE ADD A LOT AT THE START OF THE BOIL WE GET A VERY BITTER BEER. ADDING MORE AT THE END WE GET A MORE FRAGRANT BEER. THE WORT IS TYPICALLY BOILED FOR AN HOUR.

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FERMENTER

AFTER THE BOIL THE WORT IS THEN COOLED DOWN TO 20°C. IT IS THEN PUT INTO THE FERMENTER WITH THE YEAST. THE YEAST EATS THE SUGARS FROM THE GRAINS AND CONVERTS THEM TO ALCOHOL. THIS TAKES 5-7 DAYS.

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CONDITIONING

AFTER THE BEER HAS FINISHED FERMENTING IT IS TIME TO LET THE BEER MATURE. IT IS LIKE LEAVING A GOOD STEAK REST. WE LEAVE THE BEER CONDITION FOR A COUPLE OF WEEKS. IT HELPS BRING ALL THE FLAVOURS TOGETHER FOR AN ALL ROUND BETTER BEER. MOST OF THE BIG BREWERIES SKIP THIS STEP.

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BOTTLING

AS SOON AS WE THINK THE BEER IS GOOD ENOUGH WE BOTTLE IT. FROM START TO FINISH IT TAKES 3-4 WEEKS. WE HOPE YOU CAN TASTE THE AMAZING INGREDIENTS, TIME AND PASSION THAT GOES INTO EVERY ONE OF OUR BEERS.

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