The best quality English malted barley is used in our beers. It is sourced from the oldest surviving floor maltings in the world namely; Warminster malt in Wiltshire. After processing, the spent grains are collected by a local farmer and are fed to the lucky cows!
This involves mixing the crushed cereal grain with specially prepared brewing water (liquor). This takes 2 hours at a very specific temperature and pH to allow conversion of malt starches to sugars.
The bed of grain is rinsed with hot water to leech out the sugars required for the yeast to later convert into alcohol.
Having been transferred to the boiling vessel (The Copper) the sugar solution, which is now called wort, is boiled for 75 minutes. At four different stages the hops are added.
Different varieties of hops are used for specific ales. The brewer selects the hops to provide bitterness, flavours and aromas.
The hot hopped wort is transferred through a chiller to a fermenting vessel where the yeast is added.
The yeast converts the malt sugars to alcohol and Carbon Dioxide, this takes approximately 10 days.
The alcohol strength of the beer, ABV, is calculated at this stage. We then add the required amount of water to produce the beers specific ABV.
When the yeast has done its job and the ale is fully matured it is transferred into 9-gallon metal casks. Finings to clear the ale are added at this point. The casks are then transferred to the brewery cold room for storage.
When called for by the pub landlords the casks are transferred to the pub cellar and stillaged for a minimum of 3 days to allow the ale to settle and clear.
As the pub host pulls your pint of Roebuck ale, you can relish the culmination of the brewers care and expertise! Enjoy!