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A typical brew day consists of milling the malted grain and mixing
it with hot water in the MASH-TUN - where the starch is converted to
fermentable sugars. |
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This extract is drained off the grain and out of the mash-tun and
transferred as a malt-syrup or WORT to the KETTLE - where it is
BOILED with hops to extract the vital bittering components into the
wort.
The boiling hot wort is then rapidly chilled and transferred to a
FERMENTATION vessel and PITCHED with a live YEAST culture. This
process from milling grain to pitching yeast takes about 8 hours -
and is called WORT PRODUCTION. |
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The fermentation rocks
along naturally for about one week, when all the sugar we have
created in the brew are converted to alcohol. The GREEN BEER is then
chilled down close to zero degrees and transferred to a LAGER or
CONDITIONING tank. After resting for 2-4 weeks, which is called
LAGERING, any remaining YEAST is filtered off the beer and the
BRIGHT BEER is transferred to a PACKAGING tank ready for bottling or
kegging.
Some beers are force carbonated to give the beers fizz, while some
beers are PRIMED with fresh yeast and sugar for bottle/keg
conditioned real ales, with the fizz arising from a natural
secondary fermentation in the bottle/keg
For a more technical overview of how we create our Holgate Beer -
grain to bottle click here |
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