How we make beer
The Brewing process
From beginning to end, our laboratories are constantly testing to ensure the highest quality of every single
element in our beer, from raw, pure, natural materials to final product. Our labs are among the best equipped in
the country, and we continuously work to research and maintain our leadership in the industry. We also utilise a
tasting panel daily to assess every brew on the vital qualities of taste and aroma. And it works - our beers
continue to win international awards from the world's top brews.
This is how we do it:
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Beer's basic ingredient is barley malt - barley that has germinated, then kiln-dried to hold further growth. The germinating barley releases enzymes that after kilning, still remain active within the dried malt. The malt is stored dry in silos ready for use at the brewery.
The resulting malt is then coarsely milled and mixed with water to become a "mash"
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The mash is headed in a large tank or "tun" so the natural enzymes convert the malt starches to sugars. The tun temperatures are crucial, as they significantly influence the beer's final flavour.
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Next, the mash is filtered in a "lauter tun", seperating the malt husks and leaving a syrup called "wort"
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The wort is now moved to a boiler where hops are added to supply bitterness (only after boiling), flavour and aroma to the beer. The boiling concentrates the wort through evaporation, precipitating out protein (trub) and sterilising the brew
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The hops and trub are removed, the wort cooled and the yeast is added so fermenting can begin. The yeast breaks down sugar, forming carbon dioxide and alcohol, while adding vital beer-flavouring components
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Excess yeast is removed and the green beer is transferred to cold storage to "smooth" and "mellow" the beer product - known as lagering or maturation
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