First, the malt is milled at the brewery, in order to crack but not break the kernels.

The malt (called grist after milling), is then moved to the giant Mash Tun in the main area of the brewery, and saturated with hot water, yielding a porridge-like substance called mash.

From here, sugar-water called wort is clarified, by re-circulating the wort through the grain bed before it is transferred to the Brew Kettle.

Here the wort is boiled and the hops are added for bittering and aroma. Once the wort is finished this stage, it is transferred to the Heat Exchange where the temperature drops from 100 degrees celsius to 12 degrees celsius, before being put into the Fermentation Tank.

Finally, the magical ingredient of yeast is added. The special fermentation tanks enable the brewers to control the temperature and dictate how the yeast will react; the scientific process at work is the conversion of sugars to alcohol, and the wort becomes beer. Following fermentation, the beer is conditioned and then Cold Filtered to the Serving Tanks where it is placed into kegs or bottles.