Nick Davis, the founder of Hobsons Brewery, Cleobury Mortimer shows us behind the scenes and how the brewery operates.
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00:00Yeah, good morning. I'm Nick Davis from Hobson's Brewery in Clibbury, Malta
00:03We're having a quick run-through to explain the brewing process here at Hobson's Brewery
00:07This is the grain intakes behind the the bar here and gets carried through into the mash tun utilizing the overhead
00:15carrier conveyors
00:17Lovely windy day today. This is our wind turbine producing
00:21about a quarter of our energy power through the year. I'm going to take you upstairs through the fermenting room and into the
00:29brew house
00:32Little bit slippy, but just be a bit careful
00:35Here we are. We're on it. We're on a Christmas schedule here. So we haven't had the opportunity yet
00:42Video we haven't had the opportunity yet to really settle back into what wouldn't be our normal
00:48brewing schedules, but we're brewing
00:50tank rye today a
00:53Little bit steamy for those of us wearing glasses come in
00:59As I said tank rye being brewed that's our most popular beer
01:05Utilizing all British hops progress and goldings. Meet. This is Neil our brewer of the day
01:15Copper is two two parts full
01:18Two thirds full excuse me, and we will have that on the boil just before midday
01:23Where we then add in different varieties of hops, but principally and these are these are
01:29T90s is like pellets, but they're grown locally and their progress hops and weighed out
01:34We also have our goldings hops grown in the Ting Valley as well
01:39Some good Worcestershire hops here. We'll go back the way we came
01:44But I will introduce you to the fermenters
01:48Oh on goes the boiler the copper is being switched on
01:57So here we are we have a capacity for four brews a week within this production area or we can do nine in a fortnight
02:03This this is just having its final clean before it would be filled with tank rye at around about two o'clock this afternoon
02:10We'll go down the steps here
02:13a
02:15Little pipe you okay, and then there's the other two fermenters again everything
02:20we're catching up ready so that we can produce again in a
02:24Thursday we'll produce a juice down stout and then Friday. We'll produce a Hobson's pale
02:31Colleagues of mine are starting to clean keg for kegging on Thursday
02:35So Adam through the gap there
02:38Just putting on a keg getting it clean that takes about a 35
02:43Well one at one minute 35. I should should say
02:48And then the rest of the site is
02:51post when the when the casks have been
02:54And then the rest of the site is
02:58Post when the cut when the casks have been filled on the cracker there
03:03The rest of the beer then gets transported across to cold tank
03:06Where it's ready for preparation for filtration for kegging or filtration for bottle products
03:13And if we come this way, I think I think I heard the forklift go past us
03:18Yeah, it's a small small bottle store and keg store
03:23Finished product not a lot of stock at the moment, which is great. It's all in the shops and sold hopefully
03:31Come do you want to look in the bottling room?
03:34This will go this way
03:37honey
03:38From a deep alatizer that was across the yard and coming down the empty bottles come through the labeler
03:46Get washed rinse through the rinser through filter the copper fruit for the filler head. Sorry
03:5212 for the heads and then through the cap and then comes off into the bottling the box making machines where the different
03:59bottles get put into the boxes taped up and then go off for
04:04Conditioning. These are our tests from last week. So we'll do some test analysis from end-of-life projects on that
04:11It's we can bottled somewhere in the region of about
04:151,500 to 1,800 bottles an hour on this
04:19In this nice nice little unit quite compact, but it's like the whole site it's lots of small compact rooms
04:30Come in come in then this is the lovely warm office
04:35Office team in here, but when we go into the warehouse where we do a lot of packing
04:43This is where we pick and pack for gift packs for online orders
04:47And which at which a post Christmas now have dropped off notably but this time last week a week before it was somewhat crazy
04:56multiple pallets being collected by couriers per day
05:00After
05:12We had since we've been to the bottling plant the beer that is put into bottle
05:19is then stored in here and
05:23Put in here at 20 degrees and
05:25Used the the yeast that is then added to the bottle a bottling line is then secondary fermented in this conditioning room
05:31And that gives us that lovely fine carbonation
05:35That gives us that little bit of fizz without over carbonating it
05:39So this was a batch of old Henry that was done towards the end of last week
05:43And a small amount of best bitter as well
05:47And that's probably the end of the the process as we know it
05:50Goods going out today, Dana. So again. This is a
05:56Slightly chilled about 910 degrees Celsius pretty low on stock again. We're really pleased
06:03We've had a very good lead-up to Christmas pubs are doing well, and we have we have sent out a lot more cask as well
06:10And that's been really beneficial this year
06:13It seems like Christmas is back to where it used to be which is great news we could
06:19But we still need to continue brewing twice a week as a minimum to replenish stock to keep our yeast cultures alive
06:26We need them
06:27They're a really integrate integral part of what we do here and and how we manage the quality and the taste profiles of our products