Left- Our brewing plant. It consists of  the HLT (high liqueur tank, the tall vessel), the mash tun (small, open vessel in the middle) and finally, the copper or kettle (furthest vessel in the picture).

Our Spring water is heated in the HLT up to 80°C, ready to start the brewing process.

Below- We use a different mix of grains and hops to produce individual flavours and strengths for each beer we produce.

Right– About a fifth of our water is then mixed with up to 250kg of grain in the mash tun, this process is called mashing.

The ‘mash’ then stays in the mash tun for an hour and a half to extract all of the sugars and flavours from the grain, this liquid is called ‘wort’ and is transferred to the copper. The rest of the water is then sprinkled or ‘sparged’ over the ’mash’ to extract the remaining goodness from the grain.

Once in the copper, hops are added to the ‘wort’ and it is boiled for an hour and a half before being cooled and transferred into one of our fermentation vessels (below).

The temperature of the beer is then reduced to 27.5°C, and the yeast is added.

The beer is then reduced a further 3°C to 24.5°C and mother nature takes over and the 5-day fermentation process begins.

All of the processes involved are controlled by the latest, high-tech, digital control units, which constantly monitor and adjust the temperature for optimum quality of beer.

On the 6th day after the beer was brewed, it is then transferred from the fermentation vessel to various sized casks and is also bottled.

The beer is then stored in our temperature controlled cellar, before it is distributed to our customers.

We produce a varied range of cask ales from a rich, dark stout, to mid-tan session bitters, to light, hoppy bitters with various strengths.

(more information on ‘Products’ page)

Unit 3, Meadow Lane Farm, London Road, Nantwich, Cheshire, CW5 7JU

Tel: 01270 841511  :  Mobile: 07768207234

Email: enquiries@woodlandsbrewery.co.uk