Steam Power
All Saints Brewery, Stamford, was established in 1825. Melbourn brothers Herbert & Stanley installed steam brewing equipment which has been carefully restored. The steam engine provides mechanical power to drive the malt mill and mash tun rakes.
1876 Mash Tun
Organic malted barley and wheat are brewed in the 142 year old mash tun with a hand-driven mashing-in device. When all the grains have mashed, the steam engine drives in-situ rakes to stir the grist.
Sparging
The mash is left to stand for 90 minutes during which time starch from the grist is converted into fermentable sugars. At the same time, hot water is added to the surface of the mash from the sparging arms to help wash out all the available sugars.
Organic Hops
After brewing the organic malted barley and wheat in the mash tun, the wort is boiled for an hour and a half in the antique open copper. Aged organic hops are added to raise the bitterness and balance the ultimate sweetness of the fruit.
The Coolship
The wort must be cooled before yeast is added. Louvred panels allow fresh air to enter the brewery and circulate around a shallow coolship.
Adding Yeast
The Briggs vertical fridge is an early energy saving device – the hot wort cascades over the outside while cold water circulates inside. An heat transfer takes place whereby the wort is cooled to 15 degrees centigrade as the cold water is heated to over 40 degrees in preparation for the next brew. Yeast is added to the cooled wort.
Fermentation
The yeast soon gets to work converting the wort to beer. During a period of extended conditioning, the beer slowly but surely develops an astonishing complexity.
Organic Fruit Beer
The wort is blended with organic cherry, raspberry, strawberry and apricot fruit juices to create fruit beers of considerable strength and flavour.
Melbourn Bros’ Pub
