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Breconshire Brewery was established when the beer distribution company C.H. Marlow decided to expand into beer production. Marlow established the brewery in a part of their warehouse in Brecon. The brewery's copper, mash tun, lauter tun and fermenters came thirdhand from Pembrokeshire Brewery.
The mash tun, circa 2008. Haandbryggeriet is a Norwegian brewery founded in 2005 by Jens Maudal, Rune Eriksen, Arne Eide and Egil Hilde.The brewery was situated at the site of an old textile factory in Drammen, then in a railroad yard, and now resides in an old industrial building. [1]
Lautering (/ ˈ l aʊ t ər ɪ ŋ /) [1] is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging.
However, the use of rye in brewing is considered difficult as rye lacks a hull (like wheat) and contains large quantities of beta-glucans compared to other grains; these long-chain sugars can leach out during a mash, creating a sticky gelatinous gum in the mash tun, and as a result brewing with rye requires a long, thorough beta-glucanase rest ...
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
A close-up view of grains steeping in warm water during the mashing stage of brewing. In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the "grain bill") – with water and then heating the mixture.
The name of the brewery stems from a legend of the nearby town of La Roche-en-Ardenne, which asserts that the ghost of the long-dead Countess Berthe de La Roche can still be seen walking amidst the ruins of the town's castle. [7] Guided tour with the brewmaster, April 2010. The brick-insulated mash tun can be seen in the background
The water of the region Speyside, which the distillery belongs to, comes from Bardon Burn. The malt is purchased from Castle Head Maltings in Elgin. The distillery has one mash tun (12 tonnes), eight washbacks (54,000 L), three washstills (14,400 L) and three spirit stills (17,000 L).