THE BREWING PROCESS
Our brewery is custom built to make the best quality lager. We worked backwards from the drink in the glass to make sure we are creating some of the best lagers in the UK. ( TAKE OUT? Here’s how we make the Keller Lager, our flagship beer - a full-bodied lager which is big on flavour, delicious with food and still thirst quenching.)
Our semi-automated German style 10HL Zip brewhouse enables us to have precise control of temperatures and timings throughout the mash conversion process. It is a fully enclosed brew house which ensures there is no oxygen ingress at any stage of this process.
We mill our own barley that we import from Franconia in Germany and use a variety of noble German hops in the boil to give the beer its classic restrained bitterness. We use fresh, wet house lager yeast and monitor it carefully so it never gets too stressed or over-used. (HIGHLIGHT TOP QIUALITY)
WATER (build into ingredients)
Water is the majority ingredient in beer. In order to get the best quality water, we perform reverse osmosis on Leicestershire water (a process to soften it) definitely made better tasting lager, so that’s what we use.
The mash is boiled, put into the tank then re-mixed, reboiled and sparged - this means adding water to the barley mash, then taking the resulting liquid off for fermentation. The initial fermentation takes five days,
then the beer is left to go through the lagering process for up to five weeks. This low (2-3 degrees centigrade) and slow lagering is the most important and traditional part of making our beer, and fully integrates the flavours.
We package all our own beers, totally in control, only people who use these particular bottles - like the whole process, every bottle and keg is filled on site.