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Everyone has to start somewhere…

Some things you can learn by reading, some things you learn through practice and experience.

Turns out learning how to condition casks is a bit of both! It’s vital to leave just the right amount of residual sugar in the new beer for the yeast to continue working and create the right amount of CO2: Too little and you get a dull flat beer. Too much and you get a beer fountain!

Back in 2010 before we started selling our beer we brewed dozens of batches which we threw away so that we could get everything right; aromatics, flavour, condition.

We’re still developing new brewing techniques and improving our beer, but thankfully you can rest assured that we’ve got the hang of this side of things now!

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