The Brewing Process
Brewing falls somewhere between an art and a science and at the Hogs Back we try to strike the perfect balance, using traditional methods and the finest quality ingredients but with the benefit of modern equipment and techniques.
Our philosophy is to produce consistent high quality real ales without the compromises big brewers often make to cut costs or simplify production methods. This principle has paid off as evidenced by our fast growing sales and large loyal following.
Milling and Mashing
Barley malt grains are crushed in our own mill, then the crushed malt is mixed with hot liquor (water) and left to stand in the Mash Tun - an insulated vessel with a slatted false bottom. Over a period of one or two hours at around 150°F, starch in the grains is converted to sugars by the action of natural enzymes from the malt.
Running Off and Sparging
The liquid is allowed to run out, strained through the malt husks, supported by the false bottom. Hot liquor is gently sprayed ('sparged') over the malt grains to extract all the goodness. This 'sweet wort' collects in a small vessel called the Underback, from where it is transferred to the boiling vessels ('coppers').
The Boil
Hops are added to the coppers and the wort is boiled vigorously for one to two hours. This extracts flavours and bitterness from the hops, coagulates unwanted protein and phenolic material ('trub') and kills any contaminant microorganisms. Some 'late hops' are added at the end of the boil for extra aroma.
Fermentation
Pure yeast is added ('pitched') to the FV and the contents mixed vigorously to aereate the wort. A vigorous fermentation starts within 12 hours, in which the yeast converts sugars into alcohol. Carbon dioxide gas is produced, and a mass of new yeast cells, which rise to the top as a thick foam must periodically be skimmed off. Fermentation is complete in 4-10 days when most of the sugars are used up, after which the beer is cooled to 43°F and remaining yeast cells start to settle to the bottom.
Conditioning and Racking
The 'green' beer is racked off the sediment into a conditioning vessel ('CV') where it matures and there is further settling of yeast. Several days later when the beer is ready it is filled under gravity into clean casks or transferred into holding tanks ready for bottling. A second fermentation occurs on storage in cask or bottle, giving further 'condition' to the beer.
