Brewed at the source of the River Itchen in the beautiful village of Cheriton, our award winning range of beers are produced in small batches by our three dedicated brewers, Dave, Ash and Miki, ably assisted by Teej.
The top-grade barley is malted (with some grains kilned for a darker colour) and milled. The malt is mixed with treated water, known as “liquor”, in our Mashing Tun. This is where the sugars necessary for the yeast to feed on later, are released.
The liquid, called “wort”, is separated from the mash and then transferred into our Copper Vessel where it is heated with the addition of fresh hops at various stages of the boil. These add aroma, flavour and bitterness to the beer.
Before we can add the yeast, the hot liquid needs to be cooled quickly by passing through a heat exchanger before being transferred to one of our fermentation tanks. The water heated by this process is not wasted as it is then used for the next brew’s liquor. The spent barley is collected by a local cattle farmer and used for feed.
Finally, the beer is “racked” into casks, “fined” to remove the remaining yeast elements and then “settled” for a at least a day before it is ready to be distributed, either to The Flower Pots Inn or to one of our many Trade customers.