Brewing At Traquair
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Mashing
Pure spring water is heated in the Copper and is then gently mixed with locally grown malted barley to produce the mash.
Run-off
After an hour the valve below the mash Tun is opened to allow the sweet wort to run into the Underback and from there to be pumped up into the copper.
Hops
Traquair Brewery selects only the best quality East Kent goldings for use in all our beers.
Wort Boiling
The wort is gently boiled for over two hours in the open topped Copper. During the boil the hops are added to give aroma and a bitter flavour.
Cooling the Wort
A cooler is used to quickly cool off the wort.
Fermentation
The cooled Wort is pitched with top fermenting yeast under controlled temperature.
Quality control/Tasting
Following fermentation the beer is then transferred into cold storage tanks or barrels and matured over a period of weeks.
Quality control is very important at Traquair and is undertaken diligently by our brewers, Ian Cameron and Frank Smith.
