HOW WE BREW URBAN BEER
“State of the art facilities brew this Indian Pale Ale” Using the finest ingredient, Asaro Indian Pale Ale is made using time old tradition and method.
THE BREWING
PROCESS
While each one of our many beers has its own distinct and unique recipe, the fundamentals of fermentation, passed down from master brewers for generations, remain more or less unchanged - as have the skills needed to perfect the process: patience, attention to detail and dedication. The Strong House brewers use the finest ingredients and traditional methods to make its beers, beginning with clear water heated to between 70 and 80 degrees centigrade, depending on the recipe.
INGREDIENTS
Taking the finest Maris Otter malted barely, a strain pioneered in post war Cambridge and found in premium British beers, we then add specialty-roasted malts in a hopper.
The liquor and malt are allowed to combine for an hour as they flow into the mash tun, where they form a thick, viscous consistency, after which time the sugar rich liquid, known as wort, is drained from the mash tun and pumped into the brew kettle.
More fresh liquor is then added to the tun, washing the sugars from the malt into the brew kettle until the requisite volume is attained.
THE PROCESS
Now the wort is brought to a rolling boil, and the hops which bestow the beer’s individual flavour are added to the brew at different times. The heat is then removed, and the wort allowed to settle for twenty minutes, before being cooled using a plate heat exchanger and transferred to a further fermenting vessel.
Once the sweet wort cools to 20 degrees centigrade, our master brewers mix the preferred yeast strain, into the brew, converting the sugars into alcohol, after which it is allowed to ferment for at least four days. Once this process is complete, the yeast is separated off the freshly formed beer, which is then chilled to condition for up to a week.
Once the sweet wort cools to 20 degrees centigrade, our master brewers mix the preferred yeast strain, into the brew, converting the sugars into alcohol, after which it is allowed to ferment for at least four days. Once this process is complete, the yeast is separated off the freshly formed beer, which is then chilled to condition for up to a week.