Water is heated up overnight in the Hot Liquor Tank (HLT), this saves energy by using electricity at low peak and also allows chlorine in the water to effervess.

A blend of malted barley, coloured malts and wheat are crushed to produce a grist. The grist is moved by auger to the Mash Tun where it is mixed with hot liquor to produce our mash.

It is crucial that a temperature of 66C is achieved to allow the maximum amount of fermentable sugars to be released.