01 May 2015
The beer is transferred to casks here and left a few weeks to mature. Only then is it ready to satisfy the discerning Arkell's drinker.
17 Apr 2015
The yeast, which helps to give Arkell's beers their distinctive flavour, is kept here.
10 Apr 2015
The spent hops are strained in the Hopback before being sent through the Paraflow or heat exchanger. Fermentation can then begin.
02 Apr 2015
Sugar, Malt and a water mixture, known as wort, collects in here. Hops are then added to the mixture.
27 Mar 2015
(Sugar dissolving vessel). This is where sugar is added to the malt and water mixture.