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.
PUBS THAT STOCK OUR BEERS
KINGS HEAD Hettherset
KINGS HEAD Holt
OLIVER TWIST Gt Yarmouth
RECRUIT Gt Yarmouth
PRINCE REGENT Gt Yarmouth
RED HERRING Gt Yarmouth
TIME & TIDE Gt Yarmouth
ALEXANDRA TAVERN Norwich
KINGS HEAD Norwich
ROYAL OAK Lowestoft
CRUSADERS Rugby Club
BEAR & BELLS Beccles
KINGS HEAD Beccles
CAMBRIDGE BLUE Cambridge
THE ANGEL Snettisham
THE PELICAN Tacolneston
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
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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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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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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WHY NOT BOOK
© BlackFriars Brewery, Great Yarmouth, Norfolk 2007
© BlackFriars Brewery, Great Yarmouth, Norfolk 2007
