Brewery Update December 2011
I have been commercially brewing now since November 2006 ( there is still only myself here !!! ) and I have just reached gyle ( brew ) number 167 . Since my last update some interesting new beers have been produced , inspired by some of the fantastic beers I have tried not only from the UK but also from the rest of the World in particular the USA .
I have also tried some new ingredients in my beers one of which was a heavily peated whisky malt which came with a warning from the maltster " be careful it's very smoky !" . I added some to my Historic Porter recipe and it worked really well , every pub that had it asked for it again , one pub took 3 casks ! .
You can check out comments on my beers and thousands of others using the links provided on the website . I am also happy to receive comments on my beers directly - be they good or bad. It is not always easy as the brewer to stand back and take an objective look at a beer. Particularly when you know what has been changed in a recipe or what you think should be changed. After all I have to make beers that people want to drink as I can't drink them all myself ( there's a thought ! ) .
The Brewery History .
The brewery was made at The Charles Wells Eagle Brewery in Bedford circa 1980 by their engineers using 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) , but allowing for head space the working capacity is 3.89 brewers barrels ( 140 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 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.
Whilst this move was being carried out the brewery was also modified to a full mash brewery by Mike Davies. A mash tun was added on a mezzanine floor, allowing the sweet wort to be run off by gravity into the kettle after the mash was complete.