A walk around Sarah Hughes Brewery, Sedgley, with Director Simon Massey.

Transcript

00:00Hello everybody, welcome to Sarah Hughes Brewery. I'm Simon Massey. As you can see

00:04today it's very steamy and we're brewing as we speak. So this morning first thing

00:12this is the grist case, all the malt was put in there last night and this morning

00:17when we mashed in into the mash tun with all the malt as you can see

00:23it's been sparged at the moment to fetch all the sugars out of the malt and it's

00:28going into the copper as you can see it being run in here. Later on when this

00:34comes to the boil we'll be adding the the bittering hops and the flavouring

00:39hops to create a Sedgley surprise. If you'd like to come with me down the

00:45stairs and we'll carry on. As you can see we've got to go down the stairs now and

00:49this is a traditional Victorian tower brewery and it's probably one of the

00:54only few breweries left that brew in this manner with gravity, gravity feed.

01:13So we're down onto the middle floor now, as you saw earlier the copper upstairs

01:19this is the tap from the copper when everything is brewed through and the

01:25wort is all blended in there with the hops upstairs we then run down into

01:30into the hot bath. This filters out the hops so we don't get any into the final

01:36wort and it stands in here for about 20 minutes before it's transferred into the

01:41fermenting tanks. So as you can see it's it's just got the steriliser in at the

01:48moment waiting for the wort to be run down at a later date. Down another set of

01:53stairs, past the clocking in machine which was used back in its day.

02:19Back through into the pub corridor, through the office brewery, through to

02:32the racking room. These pipes are connected to the hot bath which is then

02:44run down at 21 degrees into these fermenting tanks. Two fermenters is one

02:52brew and this is where we add the yeast to start the brewing process, the

02:57fermenting process. After it's fermented in here for about a week we then stop it

03:03at the right gravity. It is then transferred from the racking tanks, from

03:08the fermenting tanks into the into the racking tanks and then it sits in here

03:14for 24 hours before it's then transferred into the casks which you can

03:19see around us. And here we are with a finished product. The best part of the

03:26process, quality checking. Mmm lovely pint, come and try it.