Mashing is the brewer's term for the hot water steeping process which hydrates the barley, activates the malt enzymes, and converts the grain starches into fermentable sugars. There are several key enzyme groups that take part in the conversion of the grain starches to sugars.
After mashing the sweet liquid produced (known as Wort) is separated from the grain husks and the Wort is collected in a kettle, where it is brought to a controlled boil before the hops are added.
After boiling, the wort is transferred into a whirlpool for the wort separation stage. During this stage, any malt or hop particles are removed to leave a liquid that is ready to be cooled and fermented.
To start the fermentation, yeast is added during the filling of the vessel. Yeast converts the sugary wort into beer by producing alcohol, a wide range of flavors, and carbon dioxide (used later in the process to give the beer its sparkle).
Various hops are used in our beers to give original and refreshing flavourings.
Only the finest malts are used in our ales to bring distinct colourings to our brew.
After all the careful processes we are left with a great tasting, well balanced, clear ale ready for sale.