South East Business Insider hears from the pioneering brewery's staff about the array of events and festivities enjoyed by the loyal patrons at the onsite bar, and how the magic happens in the brewhouse out back .
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00:00Hi guys, welcome to Unit 4, this is our lovely new bar area tap room for Winsor & Newton
00:17Brewery.
00:18We've got our fancy new shuffleboard, which is free on Mondays, you'll get to charge after
00:22that because they're so expensive.
00:25We've got a stage area here which comes and goes depending on what events we've got on,
00:30but we do DJ nights here, loads of live music, music quizzes, drag acts, we're part of Winsor
00:38& Newton Pride, which is the first ever Pride next year.
00:41We've got a little DJ booth up there, amazing little kitchen, we just do really high quality
00:48street food by Tess Kitchen.
00:51About 30 different beers on tap, you've got cocktails, mocktails, obviously for us it's
00:56all about the beer.
00:58We've got a little C3 so you can see all our cellar working in there.
01:03We've obviously still got the Royal Warrant, so we're still official brewer to the Queen,
01:07we're just waiting for the King to sort themselves out and sort us out the Royal Warrant for
01:11the King's Warrant.
01:14Hello, I'm Santee, I'm the head brewer at Winsor & Newton Brewery.
01:18And then tell us a bit about the brewing process here please, Santee.
01:21Well, so essentially we do about 3,000 litres in a single brew.
01:26It starts off at cereal up in the malt lofts over there, and we essentially tip that into
01:32the grist case, that upside down pyramid.
01:34We hydrate it with water around 60 to 70 degrees to break down all the starch that's in the
01:40cereal into sugar, fermentable sugar.
01:45Leave it in there for about an hour for that process to happen.
01:48We give it a little boil for an hour and a half for a few reasons, including sterilising
01:53it, getting the bitterness from all the hops, because we add those to the copper.
01:58And then we cool it down, transfer it to one of our fermentation vessels on this side,
02:04and we leave it there with some yeast to ferment for anywhere between eight days and eight weeks.
02:12Are there certain beers that are far more difficult to brew, like they take a bit more
02:16time, or the process is a lot more artisanal?
02:19So I'd say our lager, Republica, well it's a similar brewing process to the other beers.
02:24We do get quite finicky about making sure we lager it for enough time, which is to store
02:30it at a cold temperature.
02:31So we make sure to leave that in vessel for about eight weeks.
02:34And because that's our best selling beer, it means in summer most of these vessels are
02:37just filled with Republica.
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