Adnams Brewing Process

Adnams Brewing Process


I’m Jonathan Adnams and I’m the 4th generation of
the Adnams family to be brewing here in Southwold. The Adnams family have been brewing in Southwold since 1872. To present date of course the company has
grown considerably. We have a passion for quality. Everything we do is driven by a set of core
values. We like to check all that we do against those values
and course in recent years that’s very much that it seems the area of
sustainability and since the year 2000 we have in fact
build a whole new brewery within the same existing buildings and
last year we added the addition of a small micro distillery. We take grain, so Barley, which are basically the seeds of the Barley and we try and get those broken-down into sugar which the yeast then turns to alcohol
and into lots of other flavours. We buy in malted barley It’s all East Anglian grown and malted in
East Anglia which is very good thing for us to say but we’re
surrounded by some of the best malting barley in the world so it would be something crazy for us not to use it. We start off by bringing the malt, we crush it up, mix in some hot water we then leave it stand whilst the starch is
broken down to sugar. We then separate the grain from the liquid
That liquid’s got all the flavour and all the sugar from the Barley. We also start spraying some water across the top of the bed which is called Sparging. and that Sparging is really there to rinse
through the rest of the sugars make sure we get as much as sugar as we possibly can. The liquid we’ve been running off that
wort gets collected and is put into a Kettle. Our next major ingredient then is hops and hops are really just a herb that we happen to use to flavour beer with and we have done for many, many centuries. And hops are there
really to give us two things: bitterness
and aroma. At the end of the boil we then leave it to settle so a lot of protein comes out of the solution
during that time. We then drain that liquid off, put it through a cooler
and then it goes across to our Fermenting Room. We then add our yeast and our yeast adds a
particular flavour to the beer. Because all the other ingredients combined, most
people from probably get by themselves, so you can get the same sort of malt, you can get the same sort of hops and you
can probably mimic the same water if you really wanted to but the thing that’s unique to us is our yeast
really and our yeast adds that ‘house flavor’. Now our yeast will then take that sugar we’ve
extracted from the barley and start turning that into alcohol and
co2 and lots of other flavors In the fermenting room our beer is now at the
alcohol level we want it to be we can leave it there for about a week.
We then bring it back across to the brewery, put it into the racking room where we put it
into casks and that’s brewing!

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