Guest Blogger: Simpsons Malt- “Why does UK barley make such good malt?”
We are regularly asked the following question by our overseas brewing customers: “What’s so special about UK malt?” One of the main factors is the UK-grown barley that we use and, in this blog,...
Managing Carbon Dioxide and Dissolved Oxygen
Oxygen quickly makes the transition from essential to detrimental during the brewing process. It is required in the early stages so that yeast can generate more biomass and ensure it is in top...
How to Bottle Condition Beer
Key points which can be taken away from this Article; There are many points during the brewing and packaging process where variability can cause inconsistency in the final product. These variables...
Covid-19 Update- What we’ve been up to
The effect of enforced closures has impacted everyone. The scale of what the closures mean going forward for our communities, employees, tenants, customers, tourism and charities is enormous. Our...
Our 5 tips to Successful Gluten Free Brewing
A recent survey suggested that 8.5 million people in the UK are following a gluten free or reduced gluten diet. This ever-growing market is proving increasingly tempting for brewers and with a few...
Clean, Secure, Safe – A guide to pressing the Pause Button
As I sit writing this article, I find myself searching for a clever metaphor to sum things up. Unfortunately, there is no sugar-coating things: Let’s face it, the World, at the moment, is pants. ...
What to do when you can’t brew… Extending cask shelf life and avoid spoilage
The uncertainty of the current situation with Covid-19 has left many brewers with a backlog of stock and concerns with selling into a reduced market. Many breweries have looked to new approaches to...
Quality Stabilisation- Making beer great, again and again….and keeping it that way
Working in the brewing industry can be great fun although in a highly competitive industry brewers face a tough challenge. Quality is an area where many brewers believe they can transcend the...
Brew better at break time!
Coffee is mostly water-Treat it right! Many brewers utilise AMS in the brewery to adjust the water profile for brewing but what about the morning coffee brew? Water profiles and particularly...
