Mill
Roasted malt barley is milled into grist for easier absorption.
Mash Tun
Grist is mashed in with heated water and starch breaks down into sugars, making wort.
Lauter Tun
Spent grain is filtered out from the wort and reused as cattle fodder.
Wort Kettle
Hops are added to the boiling wort for flavour.
Whirlpool Tun
Hops and malt residue are filtered out from the wort.
Fermentation Tank
Chilled wort is infused with yeast and fermented, resulting in green beer.*
Storage / Lagering Tank
Green beer is stored at low temperatures for at least 10-12 days for maturation/ stabilisation of beer.
Bright Beer Tank
Matured beer is filtered, carbonated and sent for bottling and packaging.
At our breweries we source finest quality roasted malted barley which is first ground in the mill. This also sifts out any other particles like stones. The resulting grist (ground grain) is then transferred to the mash tun where it is churned with hot water in order to initiate the saccharification process. This is when enzymes convert starch into sugar. The mash is then put through the lauter tun which separates liquid from spent grain which doesn’t go to waste as it is used as cattle fodder.
The liquid mixture called wort is then boiled in the wort kettle where the hops flowers are added for the characteristic bitter taste of beer. Next, the wort gets pumped into the whirlpool where the hops and protein residue separates from the liquid. The wort then gets transferred through heat plate exchangers and reaches the unitank in a cooled state and is ready for the initial fermentation process with the addition of yeast which may take one to two weeks. The brew is then filtered through to the bright beer tank for secondary fermentation before it is ready to be filled into bottles or cans. Lastly, before labelling and packaging, the beer goes through tunnel pasteurization extending its shelf-life.
That’s the brewing process in short, but it actually takes about two weeks! After this lengthy process, the beer is ready to be bottled (or canned) by supervised machinery. Then, to ensure that the beer retains its flavour our brewers have worked so hard to achieve, it is sterilised in a tunnel pasteuriser. Finally, the bottles are labelled and packaged for distribution.
*This is a term for young beer; it’s not literally green!