The Original copper that was first installed in 1899, is still in daily use.
It is even more efficient today than when it was first used because in the early years it was fired by wood.
Traditional Methods & Equipment
The mash tuns also have a long history, dating back to 1914. Therefore traditional equipment still has a place in a modern and efficient brewery, producing quality traditional beers.
Once the mills have ground the malt into flour, known as "grist", it is then mixed with the brewing liquor in the Steele's masher. It is therefore vitally important that this piece of equipment is kept scrupulously clean and regular maintenance ensures the efficient working of the masher that was made 103 years ago.
It is in the copper that the "sweet wort" is boiled for one hour. This sterilises the wort and reduces the grainy character of the beer. It is also at this stage that hops are added.
The mash is retained in the mash tuns for about an hour at a temperature of 65°C. Once the enzymes have broken down the starch into sugars, the solution, referred to as "sweet wort" is filtered out through the bottom.
The Brewing Process
1. Malt is germinated barley dried in a kiln. It gives colour and flavour to beer. The Malt provides the source of the extract which is fermented later in Stage 5 to give Alcohol. Malted barley is milled to a course flour called 'grist'.
2. The traditional circular mash tuns made from copper, brass, gun metal and wood are fed with the grist and mixed with hot liquor (the brewers term for water). This process is called mashing. The temperature is critical allowing the naturally present enzymes to release the sugars forming the sweet liquid that forms is called wort and this is separated from the spent grains.
3. The wort is then transferred into large vessels called coppers, and hops are added during boiling to add bitterness and aroma to the beer. Each different beer has its own special recipe of ingredients. The wort is boiled until the full flavour of the hops has been released.
4. After cooling, the wort is pumped into square fermentation vessels for our cask-conditioned ales.
5. Yeast is then added and fermentation begins. The yeast begins to multiply rapidly as it feeds on the sweet wort, converting the sugars into alcohol and carbon dioxide. The temperature, amount of yeast and rate of fermentation is tightly controlled allowing the distinctive flavours of our beers to develop.
6. . When fermentation is complete the yeast is drawn off for re-use and the beer is allowed to mature in maturation vessels. The beer is chilled and stored to allow a more rounded flavour to develop.
7. Our ale brands are live products and are racked into casks, where secondary fermentation takes place, in time to deliver you a perfect pint.
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