Uley Brewery - 01453 860 120






Uley Brewery - Beers with Tradition

Ingredients

Water

Uley brewery is built on top of a natural Cotswold spring which provides all of the water or 'liquor' for all of our beers.

Malt

We use a strain called Maris Otter. This is soaked and spread out on the malting floor at Warminster Maltings in Wiltshire, and then kilned. It is then distributed to some of the leading traditional craft brewers in England.

Using mainly Pale malt, we add small quantities of crystal, or caramelised malt to add flavour and darken the colour of some of our beers.

Hops

Fuggles and Goldings are our main hops, the one for aroma and the other for taste.

Hops are also a very fine preservative, and keep the living beer clean and fresh.

Yeast

The live ingredient! All authentic English beer is top fermented. This means, strangely enough, that all the vigorous fermentation takes place in open FVs or fermentation vessels, not in vast enclosed conical bottomed tanks. Top fermentation is now almost exclusively an English process, and we use a strain called sacchormyces cerevisea.

Water, Malt, Hops & Yeast

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The Uley Brewing Process

Traditional Craft Brewing at Uley Brewery

In Brief ...

Malted Maris Otter Barley is delivered to the malt store on the top floor at the rear of the brewhouse and is dropped into the Mash Tun with heated water, or liquor, which we have the advantage of sourcing from our own natuaral Cotswold Spring. Liquor is the greatest part of beer, both in quality and quantity.

The resultant wort is run off from the mash tun into a gas-fired copper, and boiled with Herefordshire Goldings, Fuggles and other Traditional Hops. The wort is then cooled and collected in fermentation vessels, yeast is pitched, and after around seven days primary fermentation the finished beer is racked into casks and rolled into our vaulted cellar for conditioning.

BGoil, Fermentation, Matuaration .... Beer!

No sugar or additives are used.

We are Genuine Cotswold Brewers.

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The Spring Water, or Liquor

At Uley Brewery we brew in much the same fashion as William Price, who built the brewery in 1833. William Price sited his brewhouse next to one of the many springs in this valley. To this day this pure Cotswold spring water is the most important ingredient of our beers. Water is known as liquor by all brewers.

The Malted Barley

Delivering the Malted Barley to the Malt Store
Delivering Malted Barley to the Malt Store

Our Malt is prepared by Warminster Maltings, Wiltshire, in one of the last traditional floor maltings in the West Country, and delivered to the rear of our brewhouse.

Weighing out the malt
Weighing out the Malt

We are fortunate indeed to have a traditional tower brewery, built into the slopes of Uley Bury Hill; we can unload the maltster's lorry straight into the malt store in the roof.

We use Maris Otter Pale Ale Malt and a Roasted Crystal Malt. These crushed malts are carefully weighed into the grist hopper.

Hot liquor & Malt enters the Mash Tun
Hot liquor & Malt enters the Mash Tun

Mashing In

Hot water, or liquor, is mixed with the malt in a Steele's Masher, and dropped into the the insulated mash tun where it rests for ninety minutes. We are extracting the fermentable sugars in the form of maltose. This mixture is called the mash.

The Run Off & Sparge

Wort is 'run off' into the Copper
Wort is 'run off' into the Copper

The mash tun has a filter plate in the bottom to retain the husks of the barley. A valve is opened, and the wort is run off into the copper for boiling.

Sparging
Sparging

The spent grain in the mash tun is rinsed through with hot liquor to extract the last bits of goodness trapped in the grain. This is called sparging, from the Latin aspergere, to sprinkle.

The Boil & Hopping

The Wort reaches the Boil
The Wort reaches the Boil

The wort is brought to the boil in the copper. Our copper, despite its name, is stainless Steel and is directly fired with three gas burners. We believe that a vigorous boil is the secret of good brewing, and this vessel designed by Chas and re-built by Richard Grant of Stroud Fabrications has proved its worth.

Skimming the Trub
Skimming the Trub

Just as the wort shows signs of coming to the boil the trub, or protein & fragments of grain cases, are skimmed off the surface, and the First 'Bittering' Hops are added. All our hops come from the traditional hop growing regions of Herefordshire. We use Goldings, Fuggles, and Challenger for our regular beers; a few times a year, we brew specials with all manner of exotic hops!

The Hops are added
The Hops are added

The hopped wort is boiled for over an hour, and Second Hops, for aroma, are added.

The heat is turned off, and the hops are allowed to settle in the copper, forming a natural filter bed.

Checking the Original Gravity
Checking the Original Gravity

Collection

The wort is pumped through a plate heat exchanger, which, as it cools the wort to room temperature, heats the liquor for the next mash. The wort is then collected in a fermenting vessel, or FV. We aim for a collection temperature of between 17° and 19°C.

We check the original gravity with a saccharometer, and pitch the yeast.

Fermentation

The Yeast is Pitched
The Yeast is Pitched

The yeast is then pitched into the Fermentation Vessel onto the cooled wort. It feeds off the fermentable sugars in the wort, and converts them into alcohol and carbon dioxide. This attenuation process normally takes between three & five days, during which time, the gravity and the temperature are checked at least daily. A sizeable crop of yeast will be taken off the top and placed in the fridge ready to pitch on the next brew. Human intervention is sometimes required to ensure the fermentation process proceeds as wanted. When the required final gravity is achieved, the beer is cooled and racked into casks.


The Yeast begins to work
The Yeast begins to work
Fermentation nearly complete
Fermentation nearly complete

Cask Cleaning

Cleaning the casks
Cleaning the casks

It would be very foolish indeed to put prize winning beer into dirty casks! One of the humblest tasks in the brewery is also one of the most important. We do not use a cask washing machine; all our casks are individually steam cleaned and checked for contamination and damage.

Barreling up
Barreling up

Racking, or Barrelling-up

The new, or 'green beer', is racked into casks, and rolled into our ancient cellar to condition. We use 9 and 18 gallon casks, known as firkins and kilderkins, for most of our customers, but we still use 36 gallon barrels for events such as Frocester Beer Festival.

Conditioning

Maturing the Beer in the cellar
Maturing the Beer in the cellar

We brew cask conditioned beer. It is not filtered or pasteurised; it is alive, with secondary fermentation taking place in the cask. In an ideal world we would like to leave our beer to condition for several months; however, occasionally demand exceeds supply, and we often have to let it go after only a couple of weeks.

Despatching the Beer
Despatching the Beer

Despatching the Beer

A small amount of isinglass finings is added to each cask as it leaves the brewery. This causes the yeast particles to coagulate and drop into a sediment in the belly of the cask. These finings do not mix with or contaminate the beer in any way, and the sediment ferments very slowly and imparts fresh condition to the beer.

The Pub ... At last!

Delivering to the pubs
Delivering to the pubs

Arriving at a Pub The beer is delivered by the drayman into the temperature-controlled cellar of the pub, where it is stillaged, tapped and spiled, and connected to the beer engine ready to be drawn into your glass!

You now have your traditional pint of craft brewed real ale from Uley Brewery to savour and enjoy!

Cheers!

We are Genuine Cotswold Brewers.

 

Uley Brewery

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Uley Brewery Ltd
The Old Brewery
31 The Street
Uley
Gloucestershire
GL11 4NX

TEL: 01453 860 120

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OPENING HOURS
Mon-Fri:   9:00-2:30pm
Sat:         9:00-10:00am
Sun:        Closed

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THE BEERS
Uley Bitter (4.0%)
Laurie Lee's Bitter (4.5%)
Pigs Ear (5.0%)
Old Spot (5.0%)
Old Ric (4.5%)

& THE SPECIALS...
Gilt Edge (4.5%) - May
Hogshead (3.5%) - June
Severn Boar (6.0%) - Aug
Harvest Special (4%)-Sep
Pigor Mortis (6.0%) - Dec

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Locate on Google Maps LocationUley Brewery, 31 The Street, Uley, Glos. GL11 5TB Contact Phone Phone01453 860120 Email Email

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