CANTERBURY ALES STORY

Canterbury Ales are crafted in Canterbury, using a home-based 100L (nano) micro-brewery consisting of:

an electric 80L HLT (Hot Liquor Tank ie hot water);
an 80L Mash Tun and;
a 220L gas fired Boiler.

An "Old Schoo!" system!

Beers are fermented in fermentation chambers (2nd hand fridges with an internal heat pad. Electronic controllers maintain the set fermentation temperature by switching between the fridge and the heat pad, when the temperature varies from set temparutre.

I have been brewing for 35+ years and for the last 20 years have been using all-grain mashing techniques. I currently brew 2-3 times a month and produce a wide variety of beer styles. Each beer is unique: the malt bill, hops, yeast, mash regime, fermentation and alcohol vary.

My focus is on brewing to style (broadly), malt/hop balance and drinkability. I'm also keen to share my brewing knowledge and educate people on how beer is made, the brewing process and beer styles.

Home delivery of Canterbury Ales commenced in March 2020.

Bottled Beer

Canterbury Ales are mostly sold in 640ml bottles. Stronger beers are packaged in 500ml or 330ml bottles. Beers are “bottled conditioned” which means they:

undergo secondary fermentation by providing the residual yeas,t in the bottled beer, with a small amount of sugar, to feed on;
are not filtered, pasteurised or further processed before serving; and
are naturally carbonated.

This means the bottles have a small amount of yeast sediment at the bottom. When serving the beer, pour into a glass in one continuous pour, leaving the sediment in the bottom of the bottle.

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CANTERBURY ALES STORY

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Bottled Beer

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