The Raw Materials
The Process
JANUARY 2012: Sale now on!
DECEMBER 2011: Ruddy Darter now available in bottles
DECEMBER 2011: Pret! A porter!
Tel: +44 (0)1256 761044
Fermentation
The cooled wort is then transferred to one of our fermentation vessels where the yeast is added to begin its magic. Unlike lager-style beers (which use yeast which ferments at the bottom of the fermenting vessel) the yeast used in brewing traditional English-style beers forms a thick head on the top of the fermenting vessel and uses high temperatures to turn the sugars from the malt into alcohol and carbon dioxide in a shorter and more vigorous process, typically 3 days. The temperature of the fermentation vessels is controlled using glycol jackets which are used to ensure that the fermenting wort is kept at the optimum temperatures to enable the yeast to convert the sugars into alcohol and carbon dioxide. The fermenting wort is closely monitored and the gravity of the liquid is regularly checked to control the speed of this process and to ensure the consistency of the finished product. At the end of this first stage of fermentation, the temperature of the beer is allowed to drop. The beer is then held in the vessel for around a further 4 days to enable the beer to condition. Whilst the beer is cooling, much of the yeast falls to the bottom of the tank, where it is later cropped for use in Andwell’s next brew.
