| Brewing Process | |
Our brewing process, the most important part of our work, has been refined over the years to produce a consistently exceptional range of ales time after time. The process of transforming hops barley and yeast into the fine range of George Wright Brewing Company beers and ales may seem simple, judge for yourself. First of all the Malted Barley is hoisted on to a platform above the milled grain hopper. The grain is milled just prior to being used to ensure that it is fresh. The
milled grain is then transported by conveyor into a mash hydrator
where it is mixed with water at exactly the right temperature. |
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The
mash is left until all the starch has been converted into fermentable
sugars. When this process is complete the resulting “sweet”
wort is re-circulated until clear and then pumped into the copper
where it is boiled together with hops for about an hour.
Copper finings are added to remove the unwanted starches and the resulting “bitter” wort is pumped in to one of the fomenters via a heat exchange to cool it to 18°C. Yeast is added and the now fermenting ale is kept at a constant 18°C until the gravity has reduced to the required level. |
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The
ale is then chilled down to 6°C and held there for a further
seven days . When
the conditioning process is complete it is put into casks which
are then stored in a chill room at 10°C until it is delivered
to the customer. |
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