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 | Hopper
We use the finest English Malted Barley to make our beers. Here you can see Trev putting barley malt into the hopper. From there it is taken by an Archimedes Scew, mixed with water and mashed in the mash tun.
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 | The Grain
To make about 600 liters (140 Gallons) of beer at 7% abv we use about 150 kilos of malted barley.
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 | Add Water
Water is added from the hot liquor tank.
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 | Mashing In
The grain is mixed with hot water as it drops into the mash tun.
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 | The Mash
The grain is left to steep in the hot water to extract the natural sugars.
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 | Sparging
Hot water is sprinkled onto the mash through the sparging arm. We do this to wash the natural sugars from the barley grain. This sweet liquor is called the wort.
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 | The Copper
The wort (sweet liquor) is pumped into the copper, where it is boiled.Our copper is made from stainless steel.
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 | And Hops
Here is the boiler with the hops waiting to be added.
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 | Adding the Hops
Trevor is adding 4 kilos of hops to the wort in the boiler.This gives the beer its bitter flavour and helps preserve the beer.
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 | Spent Grains From the Mash
All the spent grain is taken away by the farmer for his animals.
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 | Spent Grains
Digging out the mash tun takes a lot more effort than putting it in.The wet grain is about four times as heavey as the dry grain.
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 | Used Hops in the Copper
The farmer also makes use of the waste hops.
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 | The Fermentation Vessels
We have four fermentation vessels which hold 140 gallons each.These vessels are chilled and the temperature is electronicaly controlled.
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 | Pumping Wort into a Fermenter.
The wort is pumped from the copper to fermentaition vessel through the heat exchanger.The heat exchanger recovers most of the heat and puts it back into the hot liquor tank. At this stage the yeast is added.
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 | Adding the yeast
We use a new packet of dried yeast in every brew.In our English ales we usualy use Nottingham Ale Yeast, a high attenuating yeast.
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 | Electronic Controls.
The electronic controls allow us to set the temperatures of the fermentation vesels, the copper and the hot liquor tank.Below the control panel you can see the heat exchanger.
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 | Testing the Gravity.
The specific gravity is tested several times during the fermentaion process. The strength of the beer can be calculated from the orginal gravity and the final gravity.
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 | Washing the casks
Lewis is cleaning the casks on the cask washer.
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 | Casking the Beer
After primary fermentation the beers is moved to the chilled conditioning tank and from here it is pumped into firkins.
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 | The Cellar
All our beers are made in Todmorden, from British barley, malted in West Yorkshire. We brew the finest quality triple dropped beers, which are naturally conditioned by secondary fermentation in the bottle. Our beers have been feature in CAMRA's Good Bottle Beer Guide and The Guardian Food and Drink Supplement.
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 | The Studio Bar
barearts beers are only available from the Studio Bar/Off-License and Gallery, within half a mile of where it is brewed. The Studio Bar is featured in CAMRA's Good Pub Guide.The Studio Bar 108/110 Rochdale Rd. Todmorden. Opening Times Wednesday 4pm - 9.45pm Thursday 4pm - 9.45pm Friday 4pm - 9.45pm Saturday 12 noon - 9.45pm Sunday 12 noon - 8.45pm
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