Virtual Brewery Tour

The brewing process is an ancient art where malted barley is converted to alcohol by fermentation with yeast. Hops are added to flavour the beer, and to balance the sweetness of the malted barley.

The ingredients of Kinver beer are local water, malted barley to provide a source of sugar to ferment, yeast and hops.

Hover over the picture for an Interactive Brewery Tour
Tour of Kinver Brewery


Kinver Liquor Tank
New Equipment Installed 2012
Kinver brewery moved to new larger premises at Britch Farm on the outskirts of Kinver in June 2012. The move allowed the brewery to invest in larger brewing equipment, including a new hot liquor tank, mash tun, filters, cooler, copper and control equipment fabricated by the local firm PVSL who specialise in fabricating tanks, process systems and piping solutions.
Liquor
Hot Liquor Tank
 & Grist Hopper
 
Liquor Tank
The Hot Liquor Tank
The local authority water supply used at the Kinver Brewery is hard, which makes it ideal for brewing without any further treatment.

The liquor tank is filled with cold water recycled from the chiller, and heated to 75'C ready for the next brew.

Whilst there is a spring available at the Brewery, it was decided not to use the water from the spring in order to ensure a consistent product.

Once the cold liquor is heated to 75'C, then the hot liquor is transferred to the mashtun.
Grist Hopper
Grist Hopper
Filling the Grist Hopper
Once the liquor has reached the required temperature of 75'C, locally sourced malted barley is added to the grist hopper, and transported by a screw feed to the mash tun.

Kinver Brewery exclusively use floor swept malt from an english malting company at Warminster. Special malts are chosen and blended according to the brewers recipe.

The milling process splits and grinds the malt increasing the surface area, making it easier to absorb water and release the natural starches

Screw Feed to the Mash Tun
Fine Floor Swept English Malt
Floor Swept Malted Barley
Sprinkler
On entry to the mash tun, the ground malt is sprayed with hot liquor. This aids the dispersion of the grains in the mash tun.

Mash Tun
Kinver Mash Tun
Mash Tun
The mash tun is filled with hot liquor and then maintained at 65'C for about 90 minutes to allow natural enzymes present in the malt to convert starches released by the malting process into sugars that can later be fermented and converted to alcohol.

The mash tun swivels to aid cleaning.
Rotating Mash Tun
Easy Clean Mash Tun
The Kinver Brewery mash tun is a unique swivel design which tilts to make cleaning easy. The mash tun was designed and built by a specialist fabricator, PVSL, who are located next door to the Brewery at Britch Farm.
Rotating Micro brewery Mash Tun for Easy Cleaning
Swivel Mash Tun
Mash Tun
Checking the Mash Tun Pipes
Wort Stirrer
Kinver Wort Stirrer

Kinver Brewery have a special wort stirrer to aid the dispersion of the malt in the mash tun.
Filter
Kinver Hop Back Filter
Wort Filter
Once the malted barley has been steeped in the mash tun, the resultant wort is then transferred to the copper through a filter. A process control system manages the level and the flow rate through the filter to ensure it does not overflow and waste the wort
Copper
Kinver Copper
 
Kinver Copper
Kinver Copper Creates Fine Beers

The wort is boiled in the copper for 60 minutes to concentrate the wort, to stop the enzyme conversion process, and sterilise the wort.
Sniffing the Hops
Testing the Nose of the Hops
The finest Hops are added to the copper for flavour and aroma. Kinver brewery use hops from around the world, depending upon the style of beer being brewed

The alpha acid indexof the hops is an indicator of the bitterness,. Those with a higher Alpha Index add more bitterness than hops with a lower index for the same amount of hops added to the copper
Kinver Hops
Selecting the Hops
Only the Best Hops are Used
Process Control
The process is controlled with the latest control equipment installed by PVSL.
Hop Back
Hop back Filter
The hot wort is transferred to through the hop back filter and cooler to the fermenters.
Cooler
Heat Exchanger
The cooler chills the wort and reduces the temperature to 18'C. The cooling water is recycled to the hot liquor tank.
Fermenters
Fermentation
Beer Fermenters
The fermenters are sealed tanks. The hot wort is cooled to 18'C, and dry yeast added to convert the sugars to alcohol. The fermenting process generates heat to maintain a constant temperature of 22'C.
Racking
Yeast Seperator
The brew is fermented for a week, and then racked off to the barrels to condition.
Conditioning
Cool Beer Cellar
Tasting
Straight from the Barrel
Drinking from the CAMRA Cup
Cheers
CAMRA Cup
West Midlands Champion Beer 2012
camra cup
The CAMRA Cup
Kinver Tank
Tank Ale
Awards
West Midlands CAMRA Winner 2012
Polishing the Silver
Kinver Brewey - Interesting Tour
Discussing the Brew
Kinver Brewery are the current winners of the CAMRA West Midlands Beer of the Year