Temperature control is an important part of the brewing process.


From grain to bottle


​Brewing begins early in the morning with the weighing of several different types of malted barley. The resulting mixture, known as the ‘grist’ is mixed with hot water in a vessel known as a ‘mash tun’.

This is steeped for upwards of ninety minutes to extract the sugar from the resulting porridge-like mix known as the ‘mash’.

The sweet liquid produced – called ‘wort’ – is filtered out of the mash tun leaving the spent grain behind and is then pumped to a secondary vessel known as the ‘brew kettle’. The wort is then brought to the boil for between 60 – 90 minutes where whole hops are added to provide bitterness and flavouring at different stages during the boil.

After boiling the wort is pumped from the kettle through a heat exchanger which drops the temperature to 15-20 degrees Celsius. It is  then it is pumped on to an open vessel called the fermentation tank where yeast is added. This is located in a dedicated room.

The wort is left to ferment for between four and seven days, after which it is transferred to a conditioning tank, where it is kept at a colder temperature for a second week to ensure it clarifies and settles. After a week the beer is sent to another tank via a filter where a small amount of sugar is added to aid carbonation and the ale is pumped from the conditioning tank and bottled and packaged.

The bottles are then transferred to a warm room to condition and to allow the remaining particles of yeast to settle for a further two weeks after which they are ready to be boxed up and sent out into the world!


© 2013 by Pokertree Brewing Company Co. Number NI613536. No animals were harmed in the making of this site.