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Brewing Process
The selection of barley and hops plays a significant role in producing premium lager beers. Although it may seem straightforward, choosing and growing the ideal barley and hops is a crucial component of the brewer’s and grower’s competence. Our hops are from Bodiam, where the grower, Chris Daws who has won numerous accolades in this field grows the barley himself.
Hepworth forward-contract their needs several years in advance to assure Grower of future earnings, so our supplier, Hepworth, is confident about their supplies. Once the ingredients reach the brewery, our brewing process starts.
Starting in the brew house, the malts imported from Australia and Europe are ground together to break up the grain kernels. The fermentable sugars are extracted to produce a milled product called a grist.
After that, the grist is moved into a mash tun. It undergoes a mash conversion, whereby the grist is combined with warm Himalayan spring water. Even the water may need to be ionized differently to maintain the quality of premium lager beers. During the conversion process, the starch in the malt is broken down into sugars by natural enzymes.
The mash is then pushed into the lauter tun, where a sweet liquid, known as wort, is separated from the grain husks.
The wort is then collected in a kettle, where it is brought to a regulated boil before the addition of the bohemian variety Saaz hops.
After boiling, the wort is put into a whirlpool to separate the different components of the wort. Any remaining hop or malt fragments are eliminated at this stage, leaving a liquid that is prepared for fermentation and cooling.
Yeast is added to the container upon filling to begin the fermentation process. Yeast converts the sugary wort into beer by producing alcohol, a wide range of flavors, and carbon dioxide.
Following the fermentation, the young "green" beer is aged to allow for the complete development of flavors and a satisfying finish.
The beer is filtered, carbonated, and moved to the bright beer tank after it has reached its peak. There, it undergoes a 3 to 4 week-long cellaring procedure. The beer is then prepared for packaging.
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