Friday, 20 May 2011

Kinver Beer Delivered by Dray Horse Wagon

Kinver Brewery
Noah, Wallace and Kinver Dave rest at the The Cross Inn at Kinver

Kinver Beers were delivered by Horse and Dray to the Kinver Constitutional Club to celebrate them winning the Camra Club of the Year.
The beers were delivered by  the Clydesdale Heavy Horses Noah and Wallace, in association with members of the Midland Heavy Horse Association

The journey started at the Cat Inn at Enville, collected beer from the Brewery in Kinver, and delivered to The Vine Inn, The Cross Inn at Kinver and the Constitutional Club, where Kinver Brewery Ales can be regularly enjoyed on hand pump

Kinver Brewery
Kinver Dave on The Wagon

Kinver Brewery
Noah & Wallace outside The Kinver Constitutional Club

The horses were driven by Paul and Yvonne Simmons of the Mordearg Shires stud near Wolverhampton

Thursday, 19 May 2011

Kinver Brewery

Welcome to the Kinver Brewery website where we hop to bring you news about the award winning Kinver Ales.

Please explore the new Kinver brewhouse online or visit the photogallery

Kinver Brewery moved from the original brewery to new larger premises in 2012. This post is a historical record of the original brewery.....
'Kinver Dave' and John Carter
Brewer 'Kinver Dave' with John Carter of Stourbridge CAMRA
The ingredients of Kinver beer are local water, malted barley to provide a source of starch to ferment, yeast and flavourings such as hops. There are several steps in the brewing process, which include mashing, boiling, fermenting and barrelling.

Brewer Ian Davies © Wakefield CAMRA
Various ground brewing grains, or "grist", are poured into the grist hopper feeding the mash tun.  The milling process splits and grinds the malt increasing the surface area,  making it easier to absorb water and release the natural starches.

Grist Hopper © Wakefield CAMRA
The grist and water are placed into the Kinver Brewery mash tun, where they are mixed to form a cereal mash.  Naturally occuring enzymes in the malt convert the starch into fermentable sugars
The Mash Tun
The result of the mashing process is a sugar rich liquid or "wort" which is then filtered as it is transferred to the Kinver Brewery brewing kettle, or "Copper".  Hops are added to enhance the flavour, and the misture is boiled.
Kinver Brick Clad Copper
Hops are added early in the boil for bittering,  topped up in the middle of the boil and again later for aroma (so the aroma doesn't get boiled off).

Heat Exchanger © Wakefield CAMRA

After boiling, the wort goes through the heat exchanger, and the cooled wort is transferred to one of the two Famous Kinver Brewery fermenters.  Yeast is added to start the fermentation process and convert the sugars to alcohol.  More hops are added to enhance the flavour and aroma.
Kinver Fermenters

Finally,  the beer is tasted and transferred to the barreling section.

Testing the brew

Kinver Beer © Wakefield CAMRA

Dave and Ian receiving one of the many awards

Wednesday, 18 May 2011

Virtual Tour of the Old Kinver Brewery

Kinver Brewery Tour

Click here to view the New Kinver Brewery, commissioned 2012