The
Brewery
Brewery Update December 2008 - Well, I have been brewing now for just over 2 years commercially and it would be no exaggeration to say it has been a steep learning
curve. There is a vast difference between small scale brewing at home and brewing on a commercial scale in a purpose designed building. In fact, I would describe it as the
difference between playing non league football compared to the premiership!! But, with a lot of help from other brewers, the practical experience gained from doing over 70 brews and
trying out different recipes, ingredients and brewing practices, I strongly believe that the beers being made now are both distinctive and of the highest quality. This is
substantiated not only by the four awards won this year but also by the feedback from people that have tried my beer. Take a look at the "rate beer" website sometime, it is full of
useful information about thousands of beers. I am always happy to receive comments on my beers, be they good or bad. It is not always easy as the brewer to stand back and take a
neutral look at a beer. Particularly when you know what has been changed in a recipe or what you think should be changed.
Contact me by email : nigel@hopshacklebrewery.co.uk
The brewery was made at Charles Wells Eagle Brewery in Bedford by
their engineers from modified 800 litre Grundy Tanks. These are
stainless steel vessels used in the food industry for a variety
of uses and are often modified for the brewing industry. The brewery
has a capacity of 5 brewers barrels (180 gallons).
Initially the brewery was what is termed a malt extract bungalow
brewery. That is to say that the fermentable sugars were provided
by malt extract in a “syrup“ form rather than having
a mash tun filled with grain. Bungalow, because all the vessels
etc were on the same level. The brewery was installed in the Saracens
Head in Cambridge initially, but was then moved to the Cox’s
Yard pub in Stratford-On-Avon, Warwickshire.
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