Our process
Grain to glass
Seven stages, thirty-eight days at the long end, and nothing hurried to hit a number.
- 01
Malting
Barley steeped, germinated on the floor and kilned. Four days, turned by hand.
- 02
Milling
Cracked, not powdered. Too fine and the mash sets like concrete.
- 03
Mashing
Sixty-six degrees, ninety minutes. The lager is decoction mashed, which takes three hours.
- 04
Boiling
Ninety minutes in copper. Hops go in at three points; most of them at the end.
- 05
Fermenting
Our own yeast, open vessels, five to seven days. The room smells like bread.
- 06
Conditioning
Fourteen days for the ales. Thirty-eight, cold, for the lager. This is the expensive bit.
- 07
Packaging
Filled and dated the same day. No pasteurisation on the Pale.
The numbers
What the process costs us
Lager conditioned the full 38 days 100%
Never shortened
Hops used within a week of picking 94%
Two farms, both local
Bottles dated on the day of filling 100%
Not a best-before
Kegs returned and reused 89%
Target is 95
Watch it happen
The tour walks the whole process, from the malt floor to the taproom.