We brew all our ales at our premises near York. The actual brewing process is done slowly, methodically and painstakingly, to ensure each Ale is as good as it possibly can be.
We start every brewing process by preparing the water we use. This is heated overnight to a temperature of between 75ºC and 80ºC. The next morning, the water is ready for the brewing process to begin.
The second stage is called ‘The Mashing Process’, which is carried out very slowly and with great care to make sure the maximum amount of malt sugars are extracted, to give a well balanced ‘Wort’.
At this stage we ‘Sparge’ the ‘Mash’. This kicks-off the process of extracting the ‘Runnings’ which are then transferred to a ‘Copper’. Once transfered we boil to 100ºC to achieve a ‘Rolling Boil’. Once up to temperature and bubbling away nicely, its time to add the first amount of Hops. This mixture is left boiling for a further 1 hour 15 minutes. The second amount of Hops, along with the first stage of the ‘fining process’, is then added whilst the heat is on and boiled for a shorter period of 15 minutes. After which time the heat is switched off.
Whilst the liquid is still hot, its transfered through a heat exchange system to the ‘Fermenting Vessel’. This heat exchange system cools the liquid to ‘Blood Temperature’. Once this critical temperature has been confirmed, and only then, is the yeast added.
The liquid is now left to ferment for 2-3 days, until the yeast has dropped and readings on the Hydrometer are to our satisfaction. At this stage we chill the liquid, still in the fermenter, to around 4ºC. Its left to stand for a further 2-3 days until it is visibly clear. This stage is helped by a second ‘Fining Process’.
Once the liquid is as clear as we can get it in stage 5, previously sterilised Firkins can now be filled with the Fine Ale. The third and final ‘Fining Stage’ is added to obtain a crystal clear Ale which is left in cold storage for a while before we deliver, with a great deal of pride, to you – the customer.