Where science meets art

As you would expect, the precise methodology for the crafting of a Peak Ale remains a closely guarded secret but here is a general overview of how these classic brews are created.

Marris Otter Pale and Crystal malts from specialist suppliers in West Yorkshire			Lightly crushed malt (known as grist) and in some recipes, wheat, is combined with pure Peak water to form the mash.

Pure Peak water			The mash is agitated and natural enzymes convert insoluble starches and proteins into a soluble malt extract called wort.
			The wort is filtered before being transferred to the…
Fuggles, Challenger and Goldings hops from fields across Worcestershire & Kent			…copper or kettle where hops are added. The mixture is vigorously boiled to bring out colour and flavour and extract bitter compounds from the hops. Finings are added to help dispel unwanted proteins and residual hop particles known as trub.
			The hot hopped wort passes through the wort cooler into the...
Acid washing the yeast			…fermentation vessel where yeast is added to the brew. The yeast starts fermenting, converting dissolved sugars into alcohol and carbon dioxide. This process can take three to seven days dependent on the type of ale being crafted.

Auxiliary finings			Once fermentation is complete, the raw beer is transferred to the conditioning tank where the temperature gradually drops, finings are added and excess yeast settles out.

Isinglass finings			The beer is drawn off into casks where it undergoes a natural second fermentation. Finings, a natural product, are added to help extract the last particulates leaving a beer of perfect clarity, ready for the glass.

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