Simply put, to make beer you soak malted barley in brewing liquor (hot water), rinse the malt with additional liquor, boil it with hops, add yeast to and allow all the sugars to ferment into alcohol.

At Monty’s Brewery we use a variety of different malts and place them in a grist hopper (picture 1).

The malts are then carried to the mash tun by use of an auger (picture 2).

The malts are mixed thoroughly with brewing liquor (hot water) and allowed to steep. (picture 3).

After steeping the mash is sparged (washed) with additional liquor and transferred to the copper (picture 4).

This liquid is now referred to as wort (picture 5).

In the copper the wort is boiled and various hops are added for bitterness and aroma (picture 6).

The wort is then cooled through a heat exchanger, transferred into fermenting vessels where it is mixed with yeast.

Fermentation takes between 3 and 5 days (picture 7).

At the end of fermentation the beer is racked into casks, allowed to mature for a week and is then ready for selling.

If you would like to know more about the brewing process or if you have any questions why not arrange a Brewery Tour or contact us and we’ll get back in touch with you as soon as possible.

For details on the best way to store the casks and to serve the best pint of ale please click... (here).