We designed our 24HL brewery to be as flexible as possible, allowing us to brew many different styles. We use open top fermentation for our more traditional ales, which gives us a softer hop profile and more rounded yeast esters. Our conical FV's allow us to brew punchier pale ales with a clean yeast profile. They also allow us to dry hop the beer in the FV with better results and retain more aroma, and also to separate the beer from the yeast more easily.
Our lab allows us to analyse whats going on in the FV whilst the beer is fermenting. We take a sample from each beer every day to monitor pH change, sugar levels and yeast number and health as a minimum. This allows us to quickly notice any differences that may occur from batch to batch which may be an early indicator of any problems. The data from each gyle is available to all our customers.
Once fermented our cask beers are racked off into cleaned and sterilised casks and immediately moved into our cold store for cold conditioning. We randomly set aside one cask from every batch to be tested by our tasting panel before any of the batch is released for sale.