This is how we do it

At NORTH YORKSHIRE BREWERY we use traditional brewing equipment and methods, the best ingredients, to create real quality ales with distinctive tastes.



- Warminster malts: barley, wheat for natural beer-head, roasted malts for colour and flavour

- Charles Faram whole leaf hops in generous amounts

- different strains of yeast to create different styles of beers.

- pure water is essential to good beer and we pay attention to the source and purification of our brewing water.

The water used in brewing is brought up to the standards (the proper calcium or acidic content for maximum activity of the enzymes in the mash) using the water treatments supplied by Murphy and Sons.


The malted barley goes through a process known as mashing, in which they are steeped in hot, but not boiling, water for about an hour, sort of like making tea. This activates enzymes in the grains that cause it to break down and release its sugars. Once this is all done you drain the water from the mash which is now full of sugar from the grains. This sticky, sweet liquid is called WORT. It’s basically unmade beer.



The WORT is boiled for about an hour while HOPS and other spices are added several times. HOPS are the small, green cone-like fruit of a vine plant. They provide bitterness to balance out all the sugar in the wort and provide flavor. They also act as a natural preservative, which is what they were first used for.


Once the hour long boil is over the WORT is cooled, strained and filtered. It’s then put in a fermenting vessel and yeast is added to it. At this point the brewing is complete and the fermentation begins. The beer is stored few days at room temperature, while the yeast works its fermentation magic. Basically the yeast eats up all that sugar in the wort and spits out CO2 and alcohol as waste products.


Aging and packaging

When the fermentation is over, at last, we have beer! For one to three weeks, the beer is stored cold in our conditioning tanks before it’s ready for bottling or "racking" into casks. At this stage it’s allowed to naturally carbonate via the CO2 the yeast produces. After allowing it to age, you drink the beer, and it’s DELICIOUS!