Milling is the process of crushing malt kernels to expose the starchy interiors whilst maintaining the integrity of the husk. The husk is important during the lautering process where it acts as a filter bed so the ideal grind is a balance between a fine and coarse crush.

Mashing converts the grains' starches into fermentable sugars as well as breaking down proteins and other molecules. Important factors such as controlling the temperature at every step and monitoring pH is critical to reach maximum mash efficiency.

Lautering separates the sweet wort (the sweet liquid drained from the mash and fermented to make beer) from the spent grain. The brewers perform a delicate dance between controlling temperatures, timing, and flows to perform the careful separation, as it directly impacts the clarity and flavour of the final beer.

It may seem counter-intuitive, but the characteristics of your beer depend on the boiling. The boiling time, strength, pH, and additives influence the final beer's characteristics, such as flavour, bitterness, viscosity and mouthfeel.

Great craft beer stirs things up. And a foreshadowing of the ripples happens in the brew kettle. A circular current or whirlpool is created in a brew kettle to separate hop particles and trub from the wort. Whirlpool hops may be added at this stage to capture aroma oils, but it may also contribute to the beer’s bitterness due to the temperature.

The wort is cooled rapidly through a heat exchanger to the desired fermentation temperature and oxygenated with pure oxygen where the yeast can begin their work immediately.

The moment of truth. Fermentation is the process by which yeast breaks down sugars in wort to produce alcohol, carbon dioxide, and heat. This is the process that gives beer its carbonation and alcohol content. Temperatures and periods of fermentation are carefully monitored according to the final product. For example, ales are fermented at 68°F (20°C) for about two weeks, while lagers are fermented at 48°F (9°C) for about six weeks.

Most good things take time, and it is the same with beer. Maturation is the final step in brewing, transforming young beer into a refined beverage. Maturation mellows harsh flavours and makes them smooth, and aging helps beers develop complexity.

Before your glass of craft refreshment reaches the table, each batch goes through its own careful journey. Some beers are artfully filtered to remove sediment and yeast, revealing crisp flavours and a brilliant clarity that invites you in. Others are left unfiltered, embracing their natural character and complexity. CO2 is added for carbonation, resulting in the bubbles of flavour that tingle across your tongue.

We also adhere to strict cold chain management by maintaining refrigeration from fermentation through to packaging, storage and distribution. Heat is beer’s enemy – it accelerates oxidation, breaks down hop compounds and creates cardboard-like off-flavours. By keeping beer cold throughout its journey and minimising temperature fluctuations, our beer is at its freshest when it reaches the consumer. Our dedicated technical service team works closely with partner outlets, ensuring that every pour delivers the beer just as it was intended.