ABOUT BLACKFRIARS

Blackfriars Brewery was founded in 2004

by Yorkshireman Bill Russell.

Blackfriars is a purpose built brewery with the capacity to brew 3000 litres of beer a week.
Brewing takes place three times a week, using the highest quality Maris Otter malt and traditional hops.

Mashing 

The mashing process where the hot water is mixed with the malt, is a traditional infusion at 65 to 68 degrees. This gives the beer excellent clarity and a long shelf life.

Boiling 
A rigorous boil in the copper ensures the wort is sterilised, drives off unwanted flavours etc.

Fermenting 
Fermentation and maturation are closely controlled to obtain the correct flavour balance and conditioning
for each of our beers, which are matured at cellar temperature and racked directly into casks

Malt
Malting encourages the barley grains to germinate so that they can be used in the making of beer.
This involves soaking the grains in water then leaving them to sprout.

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Hops 
The sole major commercial use of hops is for flavouring beer. The flower of the hop vine is used as
a flavouring and preserving agent in nearly all beer made today.

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Yeast 
Beer yeasts are simply single celled microscopic fungi that translate malt sugar into alcohol,
carbon dioxide and other by products that give beer its flavour.

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PUBS THAT STOCK OUR BEERS

KINGS HEAD Hettherset
KINGS HEAD Holt
OLIVER TWIST Gt Yarmouth
RECRUIT Gt Yarmouth
PRINCE REGENT Gt Yarmouth
DOCK TAVERN Gt Yarmouth
TIME & TIDE Gt Yarmouth
ALEXANDRA TAVERN Norwich
KINGS HEAD Norwich
ROYAL OAK Lowestoft
CRUSADERS Rugby Club
CAMBRIDGE BLUE Cambridge
THE ANGEL Snettisham
THE PELICAN Tacolneston
ARTICHOKE Broome
THREE HORSESHOES Warham
TROLL CART Gt Yarmouth