How do we Brew

Milling The brewing process begins with milling. Malted barley is gently crushed in our mill to break open the grains while preserving the husk. This prepares the grain for efficient sugar extraction in the next stage.

Mashing The milled barley is combined with purified hot water in the mash tun. The heat activates natural enzymes that convert the malt starches into fermentable sugars. This stage lays the foundation for the flavor and body of the beer.

Lautering Our specially designed mash tun separates the sweet liquid, known as wort, from the grain bed. To extract maximum malt flyovers, colours, and aroma, the grains are gently washed with hot water while the wort is transferred to the kettle.

The Boil The wort is boiled for approximately 90 minutes. During this stage, hops are added to contribute bitterness, aroma, and distinct flavor characteristics. The boil also ensures stability and consistency in the final product.

Whirlpooling After boiling, the wort is whirlpooled. This spinning motion allows spent hops and solids to collect at the center, making it easier to separate them from the clear liquid.

Cooling The hot wort is rapidly cooled using a wort chiller before being transferred to fermentation tanks. Quick cooling helps preserve delicate flavors and prepares the liquid for yeast addition.

Fermentation Yeast is added to the cooled wort inside the fermenters. The yeast converts sugars into alcohol and carbon dioxide, developing the beer’s unique flavors and aromas.

1. Ales typically ferment for 3 to 5 days
2. Lagers ferment for 7 to 10 days

Aging The beer is aged for up to four weeks. This maturation period allows flavors and aromas to fully develop, resulting in a smoother, more refined taste.

Packaging Once matured, the beer is carefully packaged in-house in bottles, cans, and kegs. Every stage is monitored to ensure quality, freshness, and consistency before it reaches the consumer.