As you can see the 4 barrel plant is compact. We opted for a ‘manual’ under-back at this stage, primarily due to cost and also to give us budding commercial brewers a chance to manually learn to use equipment, balancing the hot liquor tank and the copper via the mash, whilst appreciating the nuisances of the brewing process (that’s the witchcraft bit).

We are very proud of our casks, given that they cost almost as much as
the brewing equipment. We believe our unique and noticeable colour
scheme will mean our casks won’t grow legs and leave home.

With the brewery being located in an obsolete ammunition factory the
ceiling is high and even with Keith’s height added to a 12ft ladder and an elevated painting roller, we could not get anywhere near the top.
Therefore we constructed a fermenting enclosure to keep this area as
sterile as possible. We have 2 fermenting tanks, so productivity can
readily increase, when we’re ready…

During Summer 2009 we quickly realised we needed to upgrade not only our cooled cask room but but also our fermenter chillers. We designed and commissioned what can only be described as an expensive, tubular supermarket trolley, which causes the ale temperature to plummet after fermentation had finished.  This serves to ensure the ale you drink is crystal clear and sharp to the taste.