 |
 |
The Brewing Liquor
The 'Brewing Liquor' used at the Brewery is pure spring water, filtered naturally through the chalk downlands of Dorset and drawn from a 50m well. This crystal clear, sweet tasting water is ideal for the brewing of ales. |
|
Our filtration system has taken millions of years to develop (chalk downlands), and the process of filtration takes over 40 years for every pint we brew, proving it really does take time to form real character.
The Hops
 The delicate balance of bitterness and sweetness so characteristic of our ales is derived from a blend of English aromatic and bitter hops - we use a wide range from First Gold and Challenger to Styrian Golding. These varieties, rich in hop oils, impart a unique identity to our ales.
The Malts and Barley
 The best barley provides the finest malt - the major raw material in brewing - and our barley comes from the chalk downlands that can filter the spring water. We have always selected only malt from the finest maltsters to secure the quality we require for our range of ales.
The Yeast
 All breweries are fiercely protective of their yeast strains - their longevity provides continuity to the character of each ale. The current Brewery yeast was changed in 1934; it has been pitched from brew to brew for well over 60 years. The unique character of our ales is primarily due to this distinct ale yeast.
|
General & Trade Enquiries
For general or trade related enquiries please select the relevant link below:
|
|
