Nick Davis, the founder of Hobsons Brewery, shows us behind the scenes and how the brewery operates.

Express & Star

Nick Davis, the founder of Hobsons Brewery, Cleobury Mortimer shows us behind the scenes and how the brewery operates.

Transcript

00:00Yeah, good morning. I'm Nick Davis from Hobson's Brewery in Clibbury, Malta

00:03We're having a quick run-through to explain the brewing process here at Hobson's Brewery

00:07This is the grain intakes behind the the bar here and gets carried through into the mash tun utilizing the overhead

00:15carrier conveyors

00:17Lovely windy day today. This is our wind turbine producing

00:21about a quarter of our energy power through the year. I'm going to take you upstairs through the fermenting room and into the

00:29brew house

00:32Little bit slippy, but just be a bit careful

00:35Here we are. We're on it. We're on a Christmas schedule here. So we haven't had the opportunity yet

00:42Video we haven't had the opportunity yet to really settle back into what wouldn't be our normal

00:48brewing schedules, but we're brewing

00:50tank rye today a

00:53Little bit steamy for those of us wearing glasses come in

00:59As I said tank rye being brewed that's our most popular beer

01:05Utilizing all British hops progress and goldings. Meet. This is Neil our brewer of the day

01:15Copper is two two parts full

01:18Two thirds full excuse me, and we will have that on the boil just before midday

01:23Where we then add in different varieties of hops, but principally and these are these are

01:29T90s is like pellets, but they're grown locally and their progress hops and weighed out

01:34We also have our goldings hops grown in the Ting Valley as well

01:39Some good Worcestershire hops here. We'll go back the way we came

01:44But I will introduce you to the fermenters

01:48Oh on goes the boiler the copper is being switched on

01:57So here we are we have a capacity for four brews a week within this production area or we can do nine in a fortnight

02:03This this is just having its final clean before it would be filled with tank rye at around about two o'clock this afternoon

02:10We'll go down the steps here

02:13a

02:15Little pipe you okay, and then there's the other two fermenters again everything

02:20we're catching up ready so that we can produce again in a

02:24Thursday we'll produce a juice down stout and then Friday. We'll produce a Hobson's pale

02:31Colleagues of mine are starting to clean keg for kegging on Thursday

02:35So Adam through the gap there

02:38Just putting on a keg getting it clean that takes about a 35

02:43Well one at one minute 35. I should should say

02:48And then the rest of the site is

02:51post when the when the casks have been

02:54And then the rest of the site is

02:58Post when the cut when the casks have been filled on the cracker there

03:03The rest of the beer then gets transported across to cold tank

03:06Where it's ready for preparation for filtration for kegging or filtration for bottle products

03:13And if we come this way, I think I think I heard the forklift go past us

03:18Yeah, it's a small small bottle store and keg store

03:23Finished product not a lot of stock at the moment, which is great. It's all in the shops and sold hopefully

03:31Come do you want to look in the bottling room?

03:34This will go this way

03:37honey

03:38From a deep alatizer that was across the yard and coming down the empty bottles come through the labeler

03:46Get washed rinse through the rinser through filter the copper fruit for the filler head. Sorry

03:5212 for the heads and then through the cap and then comes off into the bottling the box making machines where the different

03:59bottles get put into the boxes taped up and then go off for

04:04Conditioning. These are our tests from last week. So we'll do some test analysis from end-of-life projects on that

04:11It's we can bottled somewhere in the region of about

04:151,500 to 1,800 bottles an hour on this

04:19In this nice nice little unit quite compact, but it's like the whole site it's lots of small compact rooms

04:30Come in come in then this is the lovely warm office

04:35Office team in here, but when we go into the warehouse where we do a lot of packing

04:43This is where we pick and pack for gift packs for online orders

04:47And which at which a post Christmas now have dropped off notably but this time last week a week before it was somewhat crazy

04:56multiple pallets being collected by couriers per day

05:00After

05:12We had since we've been to the bottling plant the beer that is put into bottle

05:19is then stored in here and

05:23Put in here at 20 degrees and

05:25Used the the yeast that is then added to the bottle a bottling line is then secondary fermented in this conditioning room

05:31And that gives us that lovely fine carbonation

05:35That gives us that little bit of fizz without over carbonating it

05:39So this was a batch of old Henry that was done towards the end of last week

05:43And a small amount of best bitter as well

05:47And that's probably the end of the the process as we know it

05:50Goods going out today, Dana. So again. This is a

05:56Slightly chilled about 910 degrees Celsius pretty low on stock again. We're really pleased

06:03We've had a very good lead-up to Christmas pubs are doing well, and we have we have sent out a lot more cask as well

06:10And that's been really beneficial this year

06:13It seems like Christmas is back to where it used to be which is great news we could

06:19But we still need to continue brewing twice a week as a minimum to replenish stock to keep our yeast cultures alive

06:26We need them

06:27They're a really integrate integral part of what we do here and and how we manage the quality and the taste profiles of our products

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