ALL BEER IS VEGAN, ITS THE STUFF OTHERS ADD THAT ISNT!

In Modern times the production of beers has needed to be streamlined and because of the volumes concerned "time is money".. modern breweries need to get each and every gyle through the brewery as soon as possible, the longest part of the process is the conditioning and clearing process, to naturally clear, beer needs to be kept very cold for up to a month, then carefully racked off the fine sediment that will have settled the slowest. When dealing with the massive volumes big breweries deal with the cost of storing these volumes would be prohibitive. most breweries use an ingredient called ISINGLASS to clear the beers,  following the fermentation the beer is transferred into a brite tank for just a couple of days to allow the larger particles to settle then casked along with about half a litre of isinglass paste, this paste contains collagen, a substance derived from the swim bladder of fish, initially from the sturgeon but more commonly from the vietnamese catfish, the bladders are dried and ground into a powdwer and is available to brewers in either powder or paste form.

 

 

 

 

 

 

 

Collagen is very expensive to produce without using animal or fish derivatives. the properties of collagen is to clump together the fine yeast particles in the cask and they drop out of the beer in as little as 6 hours.

We are very lucky to be connected to a direct underground private water source, because of this our ethos has always been to use no Isinglass finings.

Our process differs from larger breweries as we give our bers all the time they need to clear naturally, a method that would be impractical for large volume breweries as the amount of storage space would be too limiting.

Our beers are fermented for up to two weeks then chilled to drop out most of the yeast left in the beer from the fermenting process.The beer is then transferred from the fermenter to a conditioning tank, where it is kept extremely cold for another ten to 14 days under a head pressure of just 10psi of CO2 to add a little condition to the beer.

It is then casked and kegged, a clear beer ready for drinking.

This longer process means our beers can be delivered to the pub and used immediately, no need to rest the beer.

Our beers can carry a very slight haze, personally i always like to see this haze as it generally means the beer has not had finings added and has all the natural flavours and aromas a good ale should have..

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CONTACT

2a Tokenspire park

Woodmansey

Beverley

East Yorkshire

HU17 0TB

E  /  Steve@Eastyorkshirebeer.co.uk

​T  /  07456 063670