Our brewery is installed in our basement, directly under our pub.
We do not add any “extras” to our beer, so you will not find any additives or enhancing chemicals to interfere with the natural, fresh flavour and aroma of our beers. Real ales are the freshest, most natural form of beer available – and we are proud to use only the finest ingredients, including malted barley imported from the UK and freshly packed whole hops. Even our water is pure... the Krakow water we brew with was recently recognised as the purest in Europe!
The Brew House
Our hot liquor (water) tank is fully insulated and clad in decorative and practical varnished timber, complete with fully controllable digital temperature display. This environmentally green vessel is guaranteed to lose no more than 3 degrees centigrade a day, without any additional heat input. Our infusion style Mash tun and Copper (boiling kettle) are insulated and clad in decorative varnished timber.
Malt & Hops Store
We brew with a combination of Polish and UK malts, especially imported from the UK.
Our fermenting vessels are temperature controlled - allowing us to produce consistent batches of beer. From the fermentation tanks our beers is transferred directly to casks, where the beer undergoes a secondary fermentation.
Meet the Brew Team
From left to right:
- Neil Moorhouse - International Thunderbird
- James - Inspiration Officer
- Michał - Creator of Magic Things
- Sylwia - Brewster & Beer Guru
- David - Beer Alchemist
Our fresh, natural ingredients are ordered on a regular basis, depending on the style of beer that we are about to make. In our cool room we store malt, hops and yeast.
Mashing takes place in the brewhouse. We put the malted barley into the mash tun and add water. Mashing takes place at the temperature of 68 degrees C for about 1.5 hours. After the filtration process, the mashed liquor (known as wort) is transfered to the brewing kettle and the brewing process begins.
During the boilinging process, hops are added to the wort which provide bitterness and aroma. After boiling , the liquor is cooled and moved to metal fermentation tanks in the fermentation room.
Yeast is now added iquor, and the fermentation process can begin. The yeast feeds on the sugar and produces alcohol and natural carbonation (gas). The fermentation process takes about a week. During this time the amount of sugar in the beer decreases and the amount of alcohol increases.
Casking the Beer
Finally we put the beer into traditional English casks. It then spends some more time in the cellar, where it matures.