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72-660: Adnams is a regional brewery founded in 1872 in Southwold , Suffolk, England, by George and Ernest Adnams. It produces cask ale and bottled beers. Annual production is around 85,000 barrels . In 2010, the company established the Copper House distillery for the production of gin , vodka and whisky . The earliest recorded brewing on the Adnams site was in 1396 by Johanna de Corby. The Sole Bay Brewery in Southwold

144-414: A washback . Washbacks are commonly made of Oregon pine or stainless steel. The yeast feeds on the sugars, and as a by-product, produces both carbon dioxide and alcohol . This process is called fermentation and can take up to three days to complete. When complete, the liquid has an alcohol content of 5 to 7% by volume and is now known as wash . Up until this point the process has been quite similar to

216-417: A " Single Cask " offering. However, it is not always clear what the term "single cask" refers to. At least some producers release vatting of multiple barrels that have been matured together for one final period in a larger single cask as "single cask" whisky. While cask strength , or undiluted, whisky (sometimes having an alcohol content upwards of 60%) has recently become popular, the vast majority of whisky

288-413: A beer tax in 1004 AD. Early breweries were almost always built on multiple stories, with equipment on higher floors used earlier in the production process, so that gravity could assist with the transfer of product from one stage to the next. This layout often is preserved in breweries today, but mechanical pumps allow more flexibility in brewery design. Early breweries typically used large copper vats in

360-440: A conical bottom and a cylindrical top. The cone's aperture is typically around 70°, an angle that will allow the yeast to flow smoothly out through the cone's apex at the end of fermentation, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids have fallen to the cone's apex can be simply flushed out through

432-562: A formal education in the subject from institutions such as the Siebel Institute of Technology , VLB Berlin , Heriot-Watt University , American Brewers Guild, University of California at Davis , University of Wisconsin , Olds College or Niagara College . They may hold membership in professional organisations such as the Brewers Association , Master Brewers Association , American Society of Brewing Chemists ,

504-415: A long history of producing limited and one-off special beers to commemorate events of local or national importance. These are generally available for a limited period in bottles, and in cask at a few selected outlets. Recent beers include:- The company branched out to distilling when they installed an 800-litre copper pot still with 42 plated rectifying columns, they acquired from Carl in 2010. The capacity

576-414: A minimum of three years in oak casks, though many single malts are matured for much longer. The whisky continues to develop and change as it spends time in the wood. Typical maturation periods are in the range of 10-15 years; longer periods of twenty years or more occur, but are rare and costly. During the time it spends in the wood, a significant percentage of each cask's content will evaporate. The lost part

648-522: A modern custom, and therefore chill-filtering is common. Unchillfiltered, cask-strength whisky (usually > 60% ABV or 120 proof) is generally regarded as whisky in its purest form . Unlike wine, whisky does not continue to mature in the bottle. E150A caramel colouring may be added to single malt Scotch whisky prior to bottling, to give the whisky a more rich and well-aged appearance. No other additives are allowed in Scotch whisky. This contrasts with

720-509: A more carbonated beer. When the sugars in the fermenting beer have been almost completely digested, the fermentation process slows and the yeast cells begin to die and settle at the bottom of the tank. At this stage, especially if the beer is cooled to around freezing, most of the remaining live yeast cells will quickly become dormant and settle, along with the heavier protein chains, due simply to gravity and molecular dehydration. Conditioning can occur in fermentation tanks with cooling jackets. If

792-714: A notable exception). Heating in the brewhouse usually is achieved through pressurized steam, although direct-fire systems are not unusual in small breweries. Likewise, cooling in other areas of the brewery is typically done by cooling jackets on tanks, which allow the brewer to control precisely the temperature on each tank individually, although whole-room cooling is also common. Today, modern brewing plants perform myriad analyses on their beers for quality control purposes. Shipments of ingredients are analyzed to correct for variations. Samples are pulled at almost every step and tested for [oxygen] content, unwanted microbial infections, and other beer-aging compounds. A representative sample of

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864-639: A port at the apex. Open fermentation vessels are also used, often for show in brewpubs, and in Europe in wheat beer fermentation. These vessels have no tops, making it easy to harvest top-fermenting yeasts. The open tops of the vessels increase the risk of contamination, but proper cleaning procedures help to control the risk. Fermentation tanks are typically made of stainless steel . Simple cylindrical tanks with beveled ends are arranged vertically, and conditioning tanks are usually laid out horizontally. A very few breweries still use wooden vats for fermentation but wood

936-470: A reputation for being the peatiest. More subtle malts can have phenol levels of around 2–3 ppm. Entirely non-smoked (non-peated, unpeated) malts are made by the Glengoyne Distillery , which only uses hot air for drying. The malt is milled into coarse flour ( grist ) which is made of husks (20%), grits (70%), and flour (10%), to which three courses of hot water are added to extract

1008-412: A second still, known as the spirit still , and distilled a second (and sometimes a third) time. The final spirit, called "new make spirit", generally has an alcohol content of 60 to 70%. Most new-make malt whisky is diluted with water to about 60% alcohol by volume (ABV) or so before it is placed in casks to mature (62.5% is specified as a maximum in U.S. law for making straight whisky ). The aged spirit

1080-482: A single malt whisky in Scotland, a bottle may only contain whisky distilled from malted barley and produced at a single distillery, distilled entirely in pot stills . The regulations of other countries may allow malted rye. If the bottle is the product of malt whiskies produced at more than one distillery, the whisky is called a blended malt or vatted malt, or pure malt. If a single malt is mixed with grain whisky ,

1152-404: Is added to them, and this is perfectly normal. This cloudy appearance is aesthetic only and does not negatively impact the spirit. Generally speaking, single malt whisky that is bottled at a proof ≥ 46% ABV (92 proof) does not turn cloudy when cooled (other whiskies and spirits have differing thresholds). Most retail whiskies are bottled at or near 40% ABV for economic reasons, which has now become

1224-673: Is also harvested and used to flush the staff toilets and clean company vehicles. This, combined with the solar panels and the environmental construction have meant the energy bills have been cut by half. In June 2009, Adnams signed a five-year agreement to supply Ipswich Town FC with beers at their Portman Road stadium, replacing the 14-year-old association with Greene King . The rights went back to Greene King in July 2014. In 2010 Carl's Copper Pot still and Rectifying columns were installed and put in operation in November of that same year for

1296-425: Is an optional process. Many craft brewers simply remove the coagulated and settled solids and forgo active filtration. In localities where a tax assessment is collected by government pursuant to local laws, any additional filtration may be done using an active filtering system, the filtered product finally passing into a calibrated vessel for measurement just after any cold conditioning and prior to final packaging where

1368-507: Is available in all its 70 pubs, and it supplies more than 1000 other outlets direct. New fermenting vessels were installed in March 2001 to cope with demand, and the brewhouse was completely re-equipped in July 2006, making it one of the most energy efficient in Europe. At the beginning of 2004, Adnams purchased land in neighbouring village of Reydon to expand its business with a new distribution centre, designed by architect Jeremy Blake, which

1440-513: Is credited with developing the refrigeration machine in 1871. Refrigeration allowed beer to be produced year-round, and always at the same temperature. Yeast is very sensitive to temperature, and, if a beer were produced during summer, the yeast would impart unpleasant flavours onto the beer. Most brewers would produce enough beer during winter to last through the summer, and store it in underground cellars, or even caves, to protect it from summer's heat. The discovery of microbes by Louis Pasteur

1512-505: Is difficult to keep clean and infection-free and must be repitched often, perhaps yearly. After high kräusen, the point at which fermentation is most active and copious foam is produced, a valve known in German as the spundapparat may be put on the tanks to allow the carbon dioxide produced by the yeast to naturally carbonate the beer. This bung device can regulate the pressure to produce different types of beer; greater pressure produces

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1584-399: Is diluted to its "bottling strength" - between 40% and 46% ABV - and bottled for sale. Whisky can be " chill filtered ": chilled to precipitate out fatty acid esters and then filtered to remove them. Most whiskies are bottled this way, unless specified as unchillfiltered or non-chill filtered . Unchillfiltered whisky will often turn cloudy when stored at cool temperatures or when cool water

1656-464: Is insoluble in water and not available for fermentation by yeast) to fermentable sugars. Traditionally in Scotland, germinating seeds were laid on a malting floor and regularly turned. After three to five days, when the optimum amount of starch has been converted to fermentable sugars, germination is halted by heating the seeds with hot air. Many distilleries once used a kiln to heat the germinated barley. The "pagoda roof" (many now false) that ventilated

1728-473: Is known as the angel's share . The selection of casks can affect the character of the final whisky. Outside of the United States, the most common practice is to reuse casks that previously contained American whiskey , as US law requires several types of distilled spirits to be aged in new oak casks. To ensure the continuity of supply of used oak casks, some Scottish distilling groups own oak forests in

1800-531: Is matched by the diversity of processes, degrees of automation , and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the brewing process. Beer may have been known in Neolithic Europe and was mainly brewed on a domestic scale. In some form, it can be traced back almost 5000 years to Mesopotamian writings describing daily rations of beer and bread to workers. Before

1872-423: Is now a PLC, with numerous shareholders, but still has family representation on the board, with Jonathan Adnams as chairman. The mixed-culture yeast used by Adnams was sourced from Morgans brewery of Norwich in 1942. Until 1953 and from 1970 to 2006, casks of Adnams ale were delivered to the six pubs of Southwold by horse and dray ; the tradition ended when a new distribution depot was built three miles from

1944-450: Is then diluted with water to reduce it to bottling strength (typically 40-50% ABV). Since large amounts of water are used during the process of whisky production, water supplies are a key factor for the location of any distillery. The "new-make spirit" (above 60% a.b.v.), or unaged whisky, is then placed in oak casks to mature and to reduce its alcohol content to expedition levels (40-45% a.b.v.). By law, all Scotch whisky must be aged for

2016-402: Is usually copied internationally, these constraints may not apply to whisky marketed as "single malt" that is produced elsewhere. For example, there is no definition of the term "single malt" in relation to whisky in the law of the United States, and some American whiskey advertised as "single malt whiskey" is produced from malted rye rather than malted barley. Barley, yeast , and water are

2088-570: The Institute of Brewing and Distilling , and the Society of Independent Brewers . Depending on a brewery's size, a brewer may need anywhere from five to fifteen years of professional experience before becoming a brewmaster. Single malt whisky Single malt whisky is malt whisky from a single distillery . Single malts are typically associated with single malt Scotch , though they are also produced in various other countries. Under

2160-763: The UEFA Champions League with its namesake lager; Carlsberg sponsors the English Premier League as well as the 2012 and 2016 UEFA European Championships . Meanwhile, the AB InBev Group supports the FA Cup and the FIFA World Cup . The head brewer (UK) or brewmaster (US) is in charge of the production of beer. The major breweries employ engineers with a chemistry / biotechnology background. Brewmasters may have had

2232-611: The brewer expects to evaporate . Fermentation begins as soon as yeast is added to the cooled wort. This is also the point at which the product is first called beer. It is during this stage that fermentable sugars won from the malt (maltose, maltotriose, glucose, fructose and sucrose) are metabolized into alcohol and carbon dioxide . Fermentation tanks come in many shapes and sizes, from enormous cylindroconical vessels that can look like storage silos , to 20- litre (5  US gal ) glass carboys used by homebrewers. Most breweries today use cylindroconical vessels (CCVs), which have

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2304-438: The starches in the grain into sugars , especially maltose . Lautering is the separation of the extracts won during mashing from the spent grain to create wort . It is achieved in either a lauter tun , a wide vessel with a false bottom, or a mash filter, a plate-and-frame filter designed for this kind of separation. Lautering has two stages: first wort run-off, during which the extract is separated in an undiluted state from

2376-659: The Irish Annals of Clonmacnoise , where it was written that the head of a clan died after "taking a surfeit of aqua vitae " at Christmas. The production of whisky from malted barley is first mentioned in Scotland in an entry on the 1494 Exchequer Rolls: "Eight bolls of malt to Friar John Cor, by order of the King, wherewith to make ' aqua vitae '". Single malt whisky is associated with the Scottish tradition, although there are also Irish single malts and others. Penderyn ,

2448-463: The US and rent the new barrels to bourbon producers for their first use. Bourbon casks impart a characteristic vanilla flavour to the whisky. Sherry casks are also commonly used. This practice arose because sherry used to be shipped to Britain from Spain in the cask rather than having been bottled, and the casks were expensive to return empty and were unwanted by the sherry cellars. In addition to imparting

2520-479: The United Kingdom's Scotch Whisky Regulations , a "Single Malt Scotch Whisky" must be made exclusively from malted barley (although the addition of E150A caramel colouring is allowed), must be distilled using pot stills at a single distillery, and must be aged for at least three years in oak casks of a capacity not exceeding 700 litres (150 imperial gallons; 180 US gallons). While the Scotch model

2592-622: The adverts printed on football team's kit. For example, Liverpool F.C. had the logo of the Denmark-based Carlsberg brewery group on the front of its shirts for nearly twenty years, from 1992 to 2010. Nowadays major brewing corporations are involved in sponsorship on a number of different levels. The prevailing trend is for the leading brand not to be linked to individual teams; rather, they achieve visibility as sponsor of tournaments and leagues, so all fans can engage with them regardless of which team they support. Heineken sponsors

2664-627: The beer is put into the containers for shipment or sale. The container may be a bottle , can , of keg , cask or bulk tank. Filters come in many types. Many use pre-made filtration media such as sheets or candles. Kieselguhr, a fine powder of diatomaceous earth , can be introduced into the beer and circulated through screens to form a filtration bed. Filtration ratings are divided into rough, fine, and sterile. Rough filters remove yeasts and other solids, leaving some cloudiness, while finer filters can remove body and color. Sterile filters remove almost all microorganisms. Brewing companies range widely in

2736-491: The beer's marketing, sales, and distribution, while leaving the brewing and packaging to the producer-brewery (which confusingly may also be referred to as a contract brewer). Often the contract brewing is performed when a small brewery can not supply enough beer to meet demands and contracts with a larger brewery to help alleviate their supply issues. Some breweries do not own a brewing facility, these contract brewers have been criticized by traditional brewing companies for avoiding

2808-499: The brewer more control of the process, and greater knowledge of the results. Breweries today are made predominantly of stainless steel , although vessels often have a decorative copper cladding for a nostalgic look. Stainless steel has many favourable characteristics that make it a well-suited material for brewing equipment. It imparts no flavour in beer, it reacts with very few chemicals, which means almost any cleaning solution can be used on it (concentrated chlorine [bleach] being

2880-602: The brewery. The company founded a charity, The Adnams Charity , in 1990 to celebrate its centenary as a public company. A percentage of the company's annual profits is used to support worthwhile causes within a 25-mile radius of Southwold. In 1993, Adnams Extra won the Champion Beer of Britain , an award presented by the Campaign for Real Ale at the annual Great British Beer Festival . Adnams remains committed to brewing cask ale and operating non-themed pubs. Cask ale

2952-461: The brewery. It gave brewers the ability to mix liquids more reliably while heating, particularly the mash , to prevent scorching, and a quick way to transfer liquid from one container to another. Almost all breweries now use electric-powered stirring mechanisms and pumps. The steam engine also allowed the brewer to make greater quantities of beer, as human power was no longer a limiting factor in moving and stirring. Carl von Linde , along with others,

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3024-651: The brewhouse, and fermentation and packaging took place in lined wooden containers. Such breweries were common until the Industrial Revolution , when better materials became available, and scientific advances led to a better understanding of the brewing process. Today, almost all brewery equipment is made of stainless steel . During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture , and domestic manufacture ceased to be significant by

3096-825: The costs associated with a physical brewery. Gypsy, or nomad, brewing usually falls under the category of contract brewing. Gypsy breweries generally do not have their own equipment or premises. They operate on a temporary or itinerant basis out of the facilities of another brewery, generally making "one-off" special occasion beers. The trend of gypsy brewing spread early in Scandinavia . Their beers and collaborations later spread to America and Australia. Gypsy brewers typically use facilities of larger makers with excess capacity . Prominent examples include Pretty Things, Stillwater Artisanal Ales, Gunbarrel Brewing Company, Mikkeller , and Evil Twin . For example, one of Mikkeller's founders, Mikkel Borg Bjergsø, has traveled around

3168-520: The end of the 19th century. In addition to changes in manufacturing capacity, the number of breweries grew throughout industrialization. For example in America, number of breweries rose from 431 to 4,131 between 1850 and 1873. A handful of major breakthroughs have led to the modern brewery and its ability to produce the same beer consistently. The steam engine , vastly improved in 1775 by James Watt , brought automatic stirring mechanisms and pumps into

3240-435: The fermentable sugars. The first water is injected at about 60 °C, the second portion at about 72 °C and the third and final portion at about 88 °C. The wort from the first two water courses is drained into "washback" vessels for further processing, whereas the third course is retained as the first charge in the next batch. Yeast is added to the wort in a large vessel (often tens of thousands of litres ) called

3312-413: The finished product often is stored for months for comparison, when complaints are received. Brewing is typically divided into 9 steps: milling, malting, mashing, lautering, boiling, fermenting, conditioning, filtering, and filling. Mashing is the process of mixing milled , usually malted , grain with water, and heating it with rests at certain temperatures to allow enzymes in the malt to break down

3384-512: The first blended Scotch whisky. The blended whisky proved quite successful, less expensive to produce than malt with more flavour and character than grain. The combination allowed the single malt producers to expand their operations as the blended whisky was more popular on the international market. However, during the latter part of the 20th century, single malt scotch whisky became more popular, owing thanks to individuals such as George Urquhart, second-generation owner of Gordon & MacPhail , who

3456-621: The flavours of their former contents, sherry casks lend maturing spirit a heavier body and a deep amber and sometimes reddish colour. Stainless steel shipping containers, however, have reduced the supply of wooden sherry casks, to the extent that the Macallan Distillery builds casks and leases them to the sherry cellars in Spain for a time, then has them shipped back to Scotland . Other casks used include those that formerly held port wine , madeira , rum or cognac . To be called

3528-579: The four largest brewing companies ( Anheuser-Busch InBev , SABMiller , Heineken International , and Carlsberg Group ) controlled 50% of the market The biggest brewery in the world is the Belgian company Anheuser-Busch InBev . In the United States, there were 69,359 people employed in breweries in 2017. This is up from 27,805 in 2001. Some commonly used descriptions of breweries are: Contract brewing –When one brewery hires another brewery to produce its beer. The contracting brewer generally handles all of

3600-452: The malt kiln can still be seen at many distilleries both in Scotland and in other countries. However, most of the distilleries now use commercial "maltsters" to prepare their malt. In most cases, some level of smoke from a peat -heated fire is introduced during heating to add phenols , a smoky aroma and flavour to the whisky. Some of the more intensely smoky malts have phenol levels between 25 and 50 parts per million (ppm). Islay malts have

3672-403: The only ingredients required in the production of (barley-based) single malt whisky. All single malt goes through a similar batch production process. There are several types of single malts available from distilleries including single barrel single malts which are the product of a single batch that was stored for three or more years in a single oak barrel. These single-barrel variants afford

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3744-468: The only whisky commercially produced in Wales, is also a single malt. From the 15th century onwards, whisky was heavily taxed in Scotland, to the point that most of the spirit was produced illegally. However, in 1823, Parliament passed an act making commercial distillation much more profitable, while imposing punishments on landowners when unlicensed distilleries were found on their properties. George Smith

3816-526: The opportunity for the consumer to see the influence of different types of storage on the same whisky (e.g., first-use bourbon whiskey barrels, port pipes, etc.). The more common form of single malt is a marrying at the bottling time of various batches that are mixed or vatted to achieve consistent flavours from one bottling run to the next. Barley is "malted" by soaking the grain in water for two to three days and allowing it to germinate . This process releases enzymes, which convert unfermentable starch (which

3888-525: The production of Gin, Vodka & Whisky. In early 2019, Adnams launched a new English cider called Wild Wave. Adnams produce regular cask ale, seasonal beer , bottled beer, "international" beer and "commemorative" beers and cider : From time to time, Adnams produce limited brews of specialty beers, either in the styles of non-UK beers, or using special international ingredients. These beers are usually available only from selected outlets. Past and current international beers have included: Adnams have

3960-505: The production of beer. The wash is then distilled . The wash is heated, boiling off the alcohol, which has a lower boiling point than water; the vapour is collected and cooled to condense it back into a liquid form. Scottish regulations require single malts to be distilled in pot stills . In other jurisdictions, column stills may be used. The initial distilled spirit produced by a pot still, known as low wine has an alcohol content of about 20 to 30%. The low wines are then pumped into

4032-534: The responsibility of making beer to men. The oldest, still functional, brewery in the world is believed to be the German state-owned Weihenstephan brewery in the city of Freising , Bavaria . It can trace its history back to 1040 AD. The nearby Weltenburg Abbey brewery, can trace back its beer-brewing tradition to at least 1050 AD. The Žatec brewery in the Czech Republic claims it can prove that it paid

4104-448: The result is a blended whisky . Single malts can be bottled by the distillery that produced them or by an independent bottler . The age statement on a bottle of single malt whisky is the age of the youngest malt in the mix, as commonly the whiskies of several years are mixed in a vat to create a more consistent house style. On occasion, the product of a single cask of whisky is bottled without being vatted with other casks, and released as

4176-417: The rise of production breweries, the production of beer took place at home and was the domain of women, as baking and brewing were seen as "women's work". Breweries, as production facilities reserved for making beer, did not emerge until monasteries and other Christian institutions started producing beer not only for their own consumption but also to use as payment. This industrialization of brewing shifted

4248-497: The rules governing Canadian whisky production, which allows the addition of other flavourings as well as caramel, and with the rules governing American whiskey , which do not allow additives in "straight" whisky. The use of the caramel additive must be disclosed when the whisky is sold in some jurisdictions, although not in Scotland itself. Distillation of whisky has been performed in Scotland and Ireland for centuries. The first written record of whisky comes from Ireland in 1405 in

4320-404: The spent grains, and sparging , in which extract that remains with the grains is rinsed off with hot water. Boiling the wort ensures its sterility, helping to prevent contamination with undesirable microbes. During the boil, hops are added, which contribute aroma and flavour compounds to the beer, especially their characteristic bitterness. Along with the heat of the boil, they cause proteins in

4392-430: The sugars. The extraction is done in a large kettle (usually made of stainless steel) called a mash tun . At first, the hot water dissolves the sugars (maltose) and enzymes (diastase) in the grist. Then the enzymes act on the starch left over from the malting stage, continuing the conversion to sugar, and producing a sugary liquid called wort . Typically, each batch of grist is mashed three times or so to extract all

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4464-456: The volume and variety of beer produced, ranging from small breweries to massive multinational conglomerates, like Molson Coors or Anheuser-Busch InBev , that produce hundreds of millions of barrels annually. There are organizations that assist the development of brewing, such as the Siebel Institute of Technology in the United States and the Institute of Brewing and Distilling in the UK. In 2012

4536-515: The whisky exported to other countries from Scotland; bulk spirits constituted about 5% and the balance has been blended whisky. Single malt distilleries also exist in Argentina, Australia, Austria, Belgium, Brazil, Canada, Czech Republic, England, Finland, France, Germany, Iceland, India, Israel, Japan, Lebanon, Liechtenstein, Netherlands, New Zealand, Pakistan, South Africa, Spain, Sweden, Switzerland, Taiwan, USA, Wales and Norway. Single malt

4608-412: The whole fermentation cellar is cooled, conditioning must be done in separate tanks in a separate cellar. Some beers are conditioned only lightly, or not at all. An active yeast culture from an ongoing batch may be added to the next boil after a slight chilling in order to produce fresh and highly palatable beer in mass quantity. Filtering the beer stabilizes flavour and gives it a polished, shiny look. It

4680-512: The world between 2006 and 2010, brewing more than 200 different beers at other breweries. Breweries and football have had a symbiotic relationship since the very beginnings of the game. The English Football League was founded in 1888, and by the next decade several teams already had their own brewery sponsor. In return for their financial support, the breweries were given concessions to sell beer to spectators and advertise their products in stadiums. The most outwardly visible sign of sponsorship are

4752-400: The wort to coagulate and the pH of the wort to fall, and they inhibit the later growth of certain bacteria. Finally, the vapours produced during the boil volatilize off-flavours , including dimethyl sulfide precursors. The boil must be conducted so that it is even and intense. The boil lasts between 60 and 120 minutes, depending on its intensity, the hop addition schedule, and volume of wort

4824-434: Was described by the whisky expert George McLean as "the father of single malt", writing in 2001 that "I believe that single-malt whisky would simply not be available today were it not for the work of George Urquhart. When others knew nothing of malt whisky, he was one of the handfuls of people who understood this great Scottish contribution to the pleasures of food and drink". In recent times, single malt has made up about 26% of

4896-612: Was expanded in 2015 with two extra pot stills. The product line holds a wide variety of gin, vodka and whisky. The whisky range consists of three whiskies each with different mash-bills: a single malt of 100% malted barley: a rye whisky of 75% rye and 25% malted barley; and a "triple malt" of 60% malted barley, 35% wheat, and 5% oats. Some less common products of the distiller are a Bierbrand Spirit of Broadside , two absinthe expressions: Verte & Rouge , and non-grain products like brandy made from locally grown grapes. Regional brewery The diversity of size in breweries

4968-589: Was instrumental in the control of fermentation. The idea that yeast was a microorganism that worked on wort to produce beer led to the isolation of a single yeast cell by Emil Christian Hansen . Pure yeast cultures allow brewers to pick out yeasts for their fermentation characteristics, including flavor profiles and fermentation ability. Some breweries in Belgium, however, still rely on "spontaneous" fermentation for their beers (see lambic ). The development of hydrometers and thermometers changed brewing by allowing

5040-466: Was nominated for the 2007 RICS East of England Award for Sustainability. Adnams was awarded a Queen's Award for Enterprise in the sustainable development category in 2005. The distribution centre features the UK's largest living roof known as the Sky Garden which is made up of a variety of sedum species. Not only does this help to insulate the building, but the water stored in the sedum plants

5112-477: Was purchased in 1872 by George and Ernest Adnams. The company was incorporated in 1890, and has remained independent since then, producing a range of beers for distribution mainly in East Anglia . The Adnams family was joined in 1902 by Pierse Loftus, who brought strategic vision, technical expertise and sound financial principles, building the base on which succeeding generations have been able to build. Adnams

5184-494: Was the first person to take out a licence for a distillery under the new law, founding the Glenlivet Distillery in 1824. In the 1830s, Aeneas Coffey refined a design originally created by Robert Stein for continuous stills which produced whisky much more efficiently than the traditional pot stills. Quickly, merchants began blending the malt whisky with the grain whisky distilled in the continuous stills, making

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