North Yorkshire Brewing Co.

Sightseeing around North Yorkshire can make for thirsty work! So we have the perfect way to end the day, and it comes in the form of the North Yorkshire Brewing Co. (we thought you might like this one).
From the Best Bitter to Dizzy Dick, there is something we are sure will quench your thirst!


About the North Yorkshire Brewing Co.

The North Yorkshire Brewing company is an independent micro brewery which has been brewing speciality beers since 1989. It's based at Pinchinthorpe Hall near Guisborough, a privately owned Country House which is situated in the North Yorkshire Moors National Park, an area of outstanding natural beauty.

Our hand-crafted beers are brewed from the finest ingredients, we have over 20 varieties of beers including Cereal Killer, Crystal Tips, Dizzy Dick, Golden Ginseng, Honey Bunny, Love Muscle, Rocket Fuel, White Lady, Best Bitter, Blond, Fools Gold, Prior's Ale, Flying Herbert, Christmas Herbert, Boro Best, Ruby Ale, Lord Lee's.
Our bottles of fine beer make a great gift, or just to enjoy with friends and family.

The bottled beers have been bottle conditioned and therefore the beer is in contact with a greater percentage of yeast. This causes bottled beers and cask ales of the same name to have a different taste. It is a constant source of amazement how the same beer can have two entirely different flavours.

All of our bottled beers have a characteristic yeast flavour, not unlike some continental beers. The light coloured beers have a 'lager like' taste produced by using pale ale malt and because they sit on a slight yeast bed in the bottle. Our own yeast gives these beers a special and distinctively refreshing taste. The dark coloured beers are more rounded in flavour because the yeast character has been balanced by the smooth taste produced by the addition of chocolate malt.

The Brewing Process

Ingredients
Quality ingredients are paramount; we source the very best organic malt and hops available. The Malt is an old Scottish variety called Marris Otter ~ a dark chocolate malt is used for the dark beers. The Hops are varieties Goldings and Northdown.

Mashing
The Mashing process involves the crushed melted barley being added to the hot liquor gently paddled to extract maximum brewing sugars.

Sparging
After a short stand the first wort run is transferred to the copper dissolving vessel and it is then that the sparging process begins. Hot liquor is sprayed over the mash to extract the sugars.

Boiling & Hops
When boiling point is reached, a sample is taken to check the gravity which will determine the final strength of the beer. Hops are added at this stage to bring about bitterness and aroma to the beer.

Chilling & Transfer
After 1 hour of boiling the wort is transferred to the fermenting vessel via our wort cooler which cools the beer from 100°C to 21°C for fermentation.

Yeast
Yeast is added when the fermenting vessel is full. This converts the brewing sugars to carbon dioxide and alcohol. On the 2nd day the yeast is collected from the top of the fermenting beer and is stored for use in future fermentation. After 3 days the beer is cooled for a further 2 days before casking up.

Transfer to Holding Vessels
The beer is filled into casks straight from the fermentation vessel. These can be either 9, 11 or 18 gallons.

Brewery Tours!

If you want to know how it all happens, why not join us on one of our brewery tours, an informative trip round our brewing facilities, a tasting session, and the chance to buy some of our file ales.See how beers are produced using ancient traditions and the finest of ingredients! Tours include an informative and informal tour of our unique Micro Brewery and an opportunity to sample our freshly brewed beers!

If you want to know more about this fantastic brewery and day out, head over to their website at www.nybrewery.co.uk.

Thank you to the North Yorkshire Brewing Co. for supplying us with this content.