Will, and the way to make a micro brewery

PUBLISHED: 13:28 08 September 2006 | UPDATED: 19:48 01 June 2010

A COUPLE from Tydd St Giles are hoping to convert an agricultural store into a micro brewery. Will and Anna Neaverson have thought about the idea for several years and want the dream to become a reality now Mr Neaverson has qualified as a master brewer. T

A COUPLE from Tydd St Giles are hoping to convert an agricultural store into a micro brewery.

Will and Anna Neaverson have thought about the idea for several years and want the dream to become a reality now Mr Neaverson has qualified as a master brewer.

They are applying to Fenland District Council to use the store, east of Manor Barn, Kirkgate, for their new venture.

The brewing process will involve creating brewing wort and adding hops. The steam from boiling will pass through a flue, through a hole in the wall at the side of the building. The wort is pumped through a heat exchanger to reduce the temperature, into the fermenter. Yeast is added which feeds on the fermentable sugars converting them into alcohol.

When fermenting is nearly complete, the beer is cooled to stop fermentation and the yeast drops to the bottom. Beer will then be racked into casks and stored in the cold room before sale.

Mr Neaverson says one brew will produce about 820 litres of beer and waste water from the process will be fed into an enclosed underground tank at the side of the brewery. It is then planned to take the waste water to Premier Foods in Long Sutton to be put through its sewerage plant.

At first the aim is to brew once a week but Mr Neaverson hopes to increase to twice, with steam only being expelled from the chimney for about one hour a week.

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