Ever wanted to know what goes on behind closed doors? Now you can with our interactive tour.
Discover how we brew our award winning ales and see the brewing process from brewery to pub!
Malt gets delivered to us from our local Maltster.
This is then checked by our on-site lab to ensure it meets our quality requirements.
Milling the Malt
The malt is then transferred into a Malt Mill which contains four rollers. The job of the Malt Mill is to crush the malt into grist and expose all of the starch which is inside.
We then inspect the ground malt to ensure that it has all been milled correctly.
We blend in the grist with hot liquor into the mashing in vessel.
Hot liquor is essentially treated water which is heated to achieve a mash temperature of between 65-68 degrees.
At this stage we hold the mixture of grist and hot liquor in the mash vessel for 1 - 1 ½ hours in order to convert all the starch into fermentable sugars.
We then take a sample from the mash vessel and check the mash process has been successful.
The mash is then transferred from the mash vessel into the Lauter Tun. Here we separate the malt husk from the liquid (wort). More hot liquor (sparge) is added into the Lauter Tun to obtain the best extract from the malt.
We then transfer the wort into a kettle/whirlpool. Here the wort is slowly heated (simmered) to a temperature of 98°C.
Once the run-off has finished, we boil the wort at over 100°C.
We then add hops into kettle which gives the ale its bitterness and aroma.
After the boil has finished, the wort continues to circulate (similar to a whirlpool) in order to remove unwanted protein and hop material.
This forms a sediment (trub) which is then disposed of.
Kettle to Vessel
We transfer the wort through a heat exchanger into a fermenting vessel where it is then cooled down to 18°C.
Pitching the yeast
We add yeast into the chilled wort to start the fermentation process in the fermenting vessel. We also add oxygen to aid the fermenting process.
Measuring & Gravity
Once all the wort has been transferred into the fermenting vessel, we also have to measure how many litres have been collected and also check the original gravity of the wort.
Pictured is beer after 24 hours in the fermentation vessel. The fermentation process normally takes between 3-5 days and the beer is controlled at a temperature of 23 °C. Once the beer has fermented, we "fast cool" the beer down to a temperature of 8°C.
After 48 hours the yeast is skimmed off the beer and re-used in the brewing process. The beer is then transferred from the fermenting vessel into a racking tank.
During the transfer we mix priming sugar into it, this will aid secondary fermentation which takes place later on in the cask.
Prior to filling the casks with beer, each cask is thoroughly cleaned. We then add a keystone (rubber bung) to each individual cask.
At each stage of our brewing process we thoroughly check for colour, clarity, bitterness, pH levels, alcoholic strength and of course the classic Everards flavour and aroma of each of our beers.
The cask then travels to the racking line. Here some beers have a dry hop pellet added to the cask. The beer also has finings (ground fish bladder) added into it which helps clear the beer.
Sealing the cask
Once the cask is full we then add a shive to it. The role of the shive is to enable ventilation of the cask when it reaches the pubs cellar.
Casks are then conveyed through a final washer. Pictured is the cask racking line with a cask travelling to the washer.
Casks are then lifted using a pneumatic lift from the racking line, onto a pallet. They are then transferred into a cask cellar where they will remain for upto 10 days at a temperature of 12-13°C.