Crown Brewery

I had the pleasure of Pete Browns company yesterday for a brew, I was inspired by his book Hops & Glory I wanted to brew an IPA the way it was brewed in Burton during the early 19th century and I want it to mature in a way that will replicate the conditions the beer went through on its journey. In the book Pete talks about Madeira wine, the way it matured on its journey to India and how the Madeira produces today use heated cellars sometimes hanging the barrels from ropes and giving them a push to replicate the movement of the ship during it voyage. So I decided that once the beer had fermented I would rack it bright ( clear/with no yeast) as they would have done for the voyage to reduce spoilage and add hops to the barrels then leave them in the garage of the Hillsborough Hotel where the temperature stays between 20 and 30 degrees C through the summer until October when I will reseed ( add some fresh yeast ) and bottle the beer.

Here are some photo’s and a video (til I fell off the ladder ) of the brew.

Pete was adding the second Kg of Target and Chinook Hops to the boil.