00:00Hi guys, welcome to Unit 4, this is our lovely new bar area tap room for Winsor & Newton
00:17Brewery.
00:18We've got our fancy new shuffleboard, which is free on Mondays, you'll get to charge after
00:22that because they're so expensive.
00:25We've got a stage area here which comes and goes depending on what events we've got on,
00:30but we do DJ nights here, loads of live music, music quizzes, drag acts, we're part of Winsor
00:38& Newton Pride, which is the first ever Pride next year.
00:41We've got a little DJ booth up there, amazing little kitchen, we just do really high quality
00:48street food by Tess Kitchen.
00:51About 30 different beers on tap, you've got cocktails, mocktails, obviously for us it's
00:56all about the beer.
00:58We've got a little C3 so you can see all our cellar working in there.
01:03We've obviously still got the Royal Warrant, so we're still official brewer to the Queen,
01:07we're just waiting for the King to sort themselves out and sort us out the Royal Warrant for
01:11the King's Warrant.
01:14Hello, I'm Santee, I'm the head brewer at Winsor & Newton Brewery.
01:18And then tell us a bit about the brewing process here please, Santee.
01:21Well, so essentially we do about 3,000 litres in a single brew.
01:26It starts off at cereal up in the malt lofts over there, and we essentially tip that into
01:32the grist case, that upside down pyramid.
01:34We hydrate it with water around 60 to 70 degrees to break down all the starch that's in the
01:40cereal into sugar, fermentable sugar.
01:45Leave it in there for about an hour for that process to happen.
01:48We give it a little boil for an hour and a half for a few reasons, including sterilising
01:53it, getting the bitterness from all the hops, because we add those to the copper.
01:58And then we cool it down, transfer it to one of our fermentation vessels on this side,
02:04and we leave it there with some yeast to ferment for anywhere between eight days and eight weeks.
02:12Are there certain beers that are far more difficult to brew, like they take a bit more
02:16time, or the process is a lot more artisanal?
02:19So I'd say our lager, Republica, well it's a similar brewing process to the other beers.
02:24We do get quite finicky about making sure we lager it for enough time, which is to store
02:30it at a cold temperature.
02:31So we make sure to leave that in vessel for about eight weeks.
02:34And because that's our best selling beer, it means in summer most of these vessels are
02:37just filled with Republica.
02:41www.marcoparet.com
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