tour

The start of the brewing process is the malt. Carefully selected for the characteristics it will bring to the beer being created.

The Mash in the Mash Tun

The run off from the mash tun, is called the wort. This is transferred to the copper. This contains the heating elements as you can see. The Wort is then boiled and bittering and aroma hops are added, to give the beer its individual flavour and smell.

The crushed malt is mixed with hot liqour to form the 'Mash'. This is done in a 'Mash tun'.

After boiling in the copper the wort is transferred through the paraflow to the fermenter. The paraflow rapidly cools the wort from 100 degrees to around 20 degrees. The waste heat is recovered which saves power and the environment or the next brew!

Once in the fermenter the yeast is added to the wort and fermentation begins.

During fermentation, the gravity of the brew is sampled regularly to see when the target has been reached. Once it has, auxilary cooling is engaged prevent further fermentation.

Finally after a few days settling, the beer is transferred to the casks and to the pub! Ready for your enjoyment!

Hover your cursor over the pictures to discover how Facers beer is made!
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