Our Brewery is located in the heart of Suffolk close to the historic town of Bury St Edmunds. There are a growing number of small breweries in the area due to the quality of the malt which is produced in our region.
We use 100% full grain mash and only whole leaf hops in all of our brews. There are cheaper and quicker alternatives such as dried malt extracts, cane sugar and even rice, but we believe in the principle that you get out what you put in.
We soak the local malt in hot water for approximately 1 hour 30 minutes and then rinse it to extract fermentable sugars.
The ‘wort’ is boiled in the kettle for 90 minutes and whole leaf hops are added to give bitterness and aroma that will balance the sweetness of the final beer.
The hopped wort is passed through a heat exchanger on its way to the fermenting vessel where the yeast is added. Typically, fermentation takes place over a few days before the beer is racked into casks or conditioning tanks where it matures prior to bottling or distribution.
About 50 million years ago he realised that his dinosaurs had no opposable thumbs and so could not open, or drink from bottles.
The beer also needed chilling, so God cooled the earth down a bit.
The dinosaurs -
Man loved beer and drank merrily for a few undisturbed years before they became alcohol dependant and lazy...
So god made woman with the sole aim of spoiling man’s fun. The ensuing conflict continues to the present day.
