Racked beers
©2006 Masters Brewery
The brewery
Sparging
Aroma hops added
Hops
Mash resting
Malt
Transfer
Mixing of Mash
Husband and wife team, Richard and Lynn Masters purchased the purpose-built brewing plant in the middle of 2005. After extensive trials of the equipment and family recipes the beers are being very well received into the free trade locally. Richard makes use of almost 20 years experience in the brewing industry to ensure brews of a consistantly high quality and taste.
The brewery is located at Greenham Business Park, on the outskirts of Wellington, sitting on the Devon and Somerset boarder.

All the brews at Masters Brewery start with the careful selection of the finest quality ingredients.

When and only when the liquor reaches the perfect temperature is the malt added to the mash tun.

The mash is carefully "rolled" into the liquor by hand then allowed time to "rest" whilst being kept at the perfect temperature.

The malt is then "sparged" whilst the "wort" is being transferred to the copper.

Our hops, having been carefully selected for bitter and aroma characteristics are added to the now boiling "wort".

After the "boil" the cooled "wort" is then transferred to the fermentor, yeast added and nature left to take its course.

Finally the beer is "racked" into casks and allowed time to "cask condition" in our temperature controlled storage area.

The process is then complete and our high quality beers are ready for sale.