The wort is pumped up to the copper (purchased in 1738) and heated from below. Originally by means of a wood fire, now gas flame is employed. At this point the leaf hops is added and the boil lasts approximately 2 hours.
Adding the hops
The next stage is for the liquor to be transferred from the coolers into the old oak tuns in the Tun Room next door.
Some of these tuns are original and over 200 years old. Traquair is the only UK brewery left fermenting its beer in unlined oak vessels.
Checking the gravity.