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Alcazar Brewery Church Street Old Basford Nottingham NG6 0GA |
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T:
0115 978 2282 E: alcazarbrewery@tiscali.co.uk |
 
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| 1. Our brewing process begins by loading the required malt into the grist case. It is then released into the mash tun and mixed with hot water at the point of entry into the tun. |
2. The porridge-like mixture of malt and hot water in the mash tun is called the mash and it is allowed to infuse for upto 90 minutes at 65º Celcius. |
| 3. The resultant liquid, called wort, laden with sugar derived from malt, is transferred to the copper. In the copper the wort is brought to the boil. Hops for bitterness, flavour and aroma are added at various stages of the 90 minute boil.
5. In the fermentation tanks, yeast is added to create the fermentation process, converting the sugar in the wort to ethanol (alcohol). These tanks are temperature controlled for fermentation at 18º Celcius or lower (depending on the type of beer). |
4. After boiling, the wort is passed through a heat exchange to lower the temperature to approximately 20º Celcius before being transferred to the fermentation tanks.
6. After one week, the beer is ready for racking directly into casks. Once in the casks we allow approximately 2 weeks of conditioning before it is considered ready for sale. Prior to sale the beer is fined for clarity. We also brew beer for bottling; in this case we allow the beer to condition in tanks for several weeks before being transferred in bulk to the bottling plant. |