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1) MALT MILL
Malt is crushed between rollers to become 'Grist', The cracked malt (Grist), now a course powder is passed into the Mash Tun
2) MASH TUN
The 'Grist' is combined with hot water (mashed) to produce a thick, sweet, brown liquid, known as the 'Wort'. This is filtered and fed into the Kettle
3) KETTLE (COPPER)
The 'Wort' runs into the kettle (sometimes known as the copper although most are now stainless steel). Here, it is brought to the boil. Hops are added at various stages. The resins and oils from the hops flavour the ale, with the resins producing the hoppy nose of the final ale.
4) HOP BACK
The hot 'Wort' passes through the hop back, where it is filtered to remove the spent hops.
5) HEAT EXCHANGER
The Wort passes through the Heat Exchanger where it must be cooled to a maximum of 20OC before the yeast is added or fermentation will be affected.
6) FERMENTING VESSEL
The hopped Wort is 'Pitched' (mixed) with Yeast. During fermentation, the sugars present in the Wort are converted into alcohol by the yeast. This continues until the desired alcohol content is reached.
7) CONDITIONING
The wort is finally moved into a conditioning tank where it is now known as 'Green Beer'. Here it is allowed to age and undergoes a further fermentation which makes it naturally carbonated.
8) RACKING
Finally after conditioning the beer is put into casks (Racked) where the continuing fermentation generates carbon dioxide which gives the beer its natural vitality.
Finings added at this stage remove any remaining yeast cells causing the beer to drop clear, ready to drink.
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