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Our Brewing Process
Cultivating barley for beer is a tough and thankless task.
We only use the highest quality malted barley and only after it passes the most stringent quality tests. It's a notoriously temperamental crop, extremely susceptible to disease and vulnerable to intense weather.
Our brewing process is just as laborious, including longer maturing process. We call this lagering – like laying down a fine wine – it matures the flavours and produces a smoother, more rounded lager. It might take us longer to make Hawkstone Lager, but the results are worth it. It's hard to make but incredibly easy to drink.
Our cider making process
Never from Concentrate, never pasteurised Never from concentrate, never pasteurised
The best cider is made by blending traditional varieties like Dabinett, Kingston black, Brown Snout and Strawberry Normans. While they take more care, and yield less fruit than more commercial varieties, their high sugar and tannin levels create a cider that’s full of flavour and character.
Using the fresh juice from apples picked from Gloucestershire, Herefordshire and Worcestershire, we make cider from freshly pressed juice only (never concentrate which leads to a blander flavour and is often sourced from abroad) and ferment it in oak vats for up to 6 months using champagne yeast. Finally, we avoid pasteurisation, cold filtering the cider to remove apple and yeast particles.