Pub opening hours: Mon to Thu 12:00 - 23:00, Fri & Sat 12:00 - 23:30, Sun 12:00 - 22:30
Food served: Mon to Sat 12:00 - 21:00, Sun 12:00 - 20:00
The brewing process
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer. Brewing has taken place since around the 6th millennium BC and archaeological evidence suggests that emerging civilizations including ancient Egypt and Mesopotamia brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.
The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer. The proportion of each starch source in a beer recipe is collectively called the grain bill.
Steps in the brewing process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. There are three main fermentation methods, warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may also occur in the cask or bottle. There are several additional brewing methods, such as barrel aging, double dropping, and Yorkshire Square.
The Dog & Partridge Hotel
Manchester Road, Warrington, WA1 3TZ