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54-558: The Horse Shoe Brewery was an English brewery in the City of Westminster that was established in 1764 and became a major producer of porter , from 1809 as Henry Meux & Co . It was the site of the London Beer Flood in 1814, which killed eight people after a porter vat burst. The brewery was closed in 1921. The brewery tap , the Horseshoe, was established in 1623, and was named after

108-678: A better understanding of the brewing process. Today, almost all brewery equipment is made of stainless steel . During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture , and domestic manufacture ceased to be significant by the end of the 19th century. In addition to changes in manufacturing capacity, the number of breweries grew throughout industrialization. For example in America, number of breweries rose from 431 to 4,131 between 1850 and 1873. A handful of major breakthroughs have led to

162-440: A conical bottom and a cylindrical top. The cone's aperture is typically around 70°, an angle that will allow the yeast to flow smoothly out through the cone's apex at the end of fermentation, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids have fallen to the cone's apex can be simply flushed out through

216-436: A focus on costs and cash-flow, with an expectation that most will be sold within four years. Approximately 1,100 non-core pubs had been sold between 2011 and 2013. The company and its subsidiaries have issued loan notes in two separate tranches; tranche A (£1,449 million of debt secured on 2,356 pubs) and tranche B (£884 million of debt secured on 1,675 pubs). In their 2013 annual report, approved on 24 September 2013,

270-545: A formal education in the subject from institutions such as the Siebel Institute of Technology , VLB Berlin , Heriot-Watt University , American Brewers Guild, University of California at Davis , University of Wisconsin , Olds College or Niagara College . They may hold membership in professional organisations such as the Brewers Association , Master Brewers Association , American Society of Brewing Chemists ,

324-448: A large vat at the brewery prompted the sudden release of about 7,600 imperial barrels (270,000 imp gal) of porter. The resulting torrent caused severe damage to the brewery's walls and was powerful enough to cause several heavy wooden beams to collapse. The flood's severity was exacerbated by the landscape, which was generally flat. The brewery was located in a densely populated and tightly packed area of squalid housing (known as

378-509: A more carbonated beer. When the sugars in the fermenting beer have been almost completely digested, the fermentation process slows and the yeast cells begin to die and settle at the bottom of the tank. At this stage, especially if the beer is cooled to around freezing, most of the remaining live yeast cells will quickly become dormant and settle, along with the heavier protein chains, due simply to gravity and molecular dehydration. Conditioning can occur in fermentation tanks with cooling jackets. If

432-714: A notable exception). Heating in the brewhouse usually is achieved through pressurized steam, although direct-fire systems are not unusual in small breweries. Likewise, cooling in other areas of the brewery is typically done by cooling jackets on tanks, which allow the brewer to control precisely the temperature on each tank individually, although whole-room cooling is also common. Today, modern brewing plants perform myriad analyses on their beers for quality control purposes. Shipments of ingredients are analyzed to correct for variations. Samples are pulled at almost every step and tested for [oxygen] content, unwanted microbial infections, and other beer-aging compounds. A representative sample of

486-635: A port at the apex. Open fermentation vessels are also used, often for show in brewpubs, and in Europe in wheat beer fermentation. These vessels have no tops, making it easy to harvest top-fermenting yeasts. The open tops of the vessels increase the risk of contamination, but proper cleaning procedures help to control the risk. Fermentation tanks are typically made of stainless steel . Simple cylindrical tanks with beveled ends are arranged vertically, and conditioning tanks are usually laid out horizontally. A very few breweries still use wooden vats for fermentation but wood

540-425: Is an optional process. Many craft brewers simply remove the coagulated and settled solids and forgo active filtration. In localities where a tax assessment is collected by government pursuant to local laws, any additional filtration may be done using an active filtering system, the filtered product finally passing into a calibrated vessel for measurement just after any cold conditioning and prior to final packaging where

594-501: Is difficult to keep clean and infection-free and must be repitched often, perhaps yearly. After high kräusen, the point at which fermentation is most active and copious foam is produced, a valve known in German as the spundapparat may be put on the tanks to allow the carbon dioxide produced by the yeast to naturally carbonate the beer. This bung device can regulate the pressure to produce different types of beer; greater pressure produces

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648-485: Is typically divided into distinct sections, with each section reserved for one part of the brewing process. Beer may have been known in Neolithic Europe and was mainly brewed on a domestic scale. In some form, it can be traced back almost 5000 years to Mesopotamian writings describing daily rations of beer and bread to workers. Before the rise of production breweries, the production of beer took place at home and

702-785: The Bass Brewery portfolio of public houses. In 1999, Punch purchased Inn Business Group plc, and later Allied Domecq 's pubs for £3 billion, beating a rival bid from Whitbread . After the deal, Punch spun off its managed pubs into a separate division, Punch Retail, which was later renamed Spirit Group . In 2002, Punch demerged the Spirit Group and then floated itself on the London Stock Exchange . Punch acquired its larger rival Pubmaster in November 2003 for £168 million, which included taking on Pubmaster's £1 billion debt;

756-673: The Institute of Brewing and Distilling , and the Society of Independent Brewers . Depending on a brewery's size, a brewer may need anywhere from five to fifteen years of professional experience before becoming a brewmaster. Punch Taverns Punch Pubs & Co is a pub and bar operator in the United Kingdom, with around 1,300 leased pubs. It is headquartered in the traditional brewing centre of Burton upon Trent in Staffordshire . It

810-726: The UEFA Champions League with its namesake lager; Carlsberg sponsors the English Premier League as well as the 2012 and 2016 UEFA European Championships . Meanwhile, the AB InBev Group supports the FA Cup and the FIFA World Cup . The head brewer (UK) or brewmaster (US) is in charge of the production of beer. The major breweries employ engineers with a chemistry / biotechnology background. Brewmasters may have had

864-611: The brewer expects to evaporate . Fermentation begins as soon as yeast is added to the cooled wort. This is also the point at which the product is first called beer. It is during this stage that fermentable sugars won from the malt (maltose, maltotriose, glucose, fructose and sucrose) are metabolized into alcohol and carbon dioxide . Fermentation tanks come in many shapes and sizes, from enormous cylindroconical vessels that can look like storage silos , to 20- litre (5  US gal ) glass carboys used by homebrewers. Most breweries today use cylindroconical vessels (CCVs), which have

918-433: The rookery ). Many of these houses had cellars. To save themselves from the rising tide of alcohol, some of the occupants were forced to climb on furniture. Several adjoining houses were severely damaged, and eight people killed. The accident cost the brewery about £23,000, although it petitioned Parliament for about £7,250 in excise drawback , saving it from bankruptcy. After the disaster, the brewery continued to be one of

972-438: The starches in the grain into sugars , especially maltose . Lautering is the separation of the extracts won during mashing from the spent grain to create wort . It is achieved in either a lauter tun , a wide vessel with a false bottom, or a mash filter, a plate-and-frame filter designed for this kind of separation. Lautering has two stages: first wort run-off, during which the extract is separated in an undiluted state from

1026-604: The Competition Commission. It challenges the pubcos which operate a tie to prove its benefits by giving lessees the choice between a tied or free of tie lease." The report also raises issues regarding the actual conduct of pubcos in dealing with struggling tenants. Shortly following the committee's report CAMRA issued a 'Super-Complaint' forcing the Office of Fair Trading to investigate this within 90 days. The OFT published its report on 22 October 2009. The report largely cleared

1080-683: The Griffin Brewery in Clerkenwell . The company traded under the name Henry Meux & Co. The horseshoe became part of the Meux identity and was incorporated into its logo. By 1811 annual production had reached 103,502 barrels, making it the sixth largest brewer of porter in London. In 1813/14 the Horse Shoe brewery merged with or acquired Clowes & Co of Bermondsey . On the 17 October 1814, corroded hoops on

1134-612: The adverts printed on football team's kit. For example, Liverpool F.C. had the logo of the Denmark-based Carlsberg brewery group on the front of its shirts for nearly twenty years, from 1992 to 2010. Nowadays major brewing corporations are involved in sponsorship on a number of different levels. The prevailing trend is for the leading brand not to be linked to individual teams; rather, they achieve visibility as sponsor of tournaments and leagues, so all fans can engage with them regardless of which team they support. Heineken sponsors

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1188-627: The beer is put into the containers for shipment or sale. The container may be a bottle , can , of keg , cask or bulk tank. Filters come in many types. Many use pre-made filtration media such as sheets or candles. Kieselguhr, a fine powder of diatomaceous earth , can be introduced into the beer and circulated through screens to form a filtration bed. Filtration ratings are divided into rough, fine, and sterile. Rough filters remove yeasts and other solids, leaving some cloudiness, while finer filters can remove body and color. Sterile filters remove almost all microorganisms. Brewing companies range widely in

1242-491: The beer's marketing, sales, and distribution, while leaving the brewing and packaging to the producer-brewery (which confusingly may also be referred to as a contract brewer). Often the contract brewing is performed when a small brewery can not supply enough beer to meet demands and contracts with a larger brewery to help alleviate their supply issues. Some breweries do not own a brewing facility, these contract brewers have been criticized by traditional brewing companies for avoiding

1296-810: The beer. Most brewers would produce enough beer during winter to last through the summer, and store it in underground cellars, or even caves, to protect it from summer's heat. The discovery of microbes by Louis Pasteur was instrumental in the control of fermentation. The idea that yeast was a microorganism that worked on wort to produce beer led to the isolation of a single yeast cell by Emil Christian Hansen . Pure yeast cultures allow brewers to pick out yeasts for their fermentation characteristics, including flavor profiles and fermentation ability. Some breweries in Belgium, however, still rely on "spontaneous" fermentation for their beers (see lambic ). The development of hydrometers and thermometers changed brewing by allowing

1350-499: The brewer more control of the process, and greater knowledge of the results. Breweries today are made predominantly of stainless steel , although vessels often have a decorative copper cladding for a nostalgic look. Stainless steel has many favourable characteristics that make it a well-suited material for brewing equipment. It imparts no flavour in beer, it reacts with very few chemicals, which means almost any cleaning solution can be used on it (concentrated chlorine [bleach] being

1404-445: The brewer to make greater quantities of beer, as human power was no longer a limiting factor in moving and stirring. Carl von Linde , along with others, is credited with developing the refrigeration machine in 1871. Refrigeration allowed beer to be produced year-round, and always at the same temperature. Yeast is very sensitive to temperature, and, if a beer were produced during summer, the yeast would impart unpleasant flavours onto

1458-410: The company was acquired by Allied Breweries in 1964. The Horse Shoe Brewery ceased to brew in 1966. Friary Meux was revived by Allied in 1979 as a brand name for its public houses, but disappeared after Allied's pubs were sold to Punch Taverns in 1999. The former brewery tap is now a branch of Halifax bank , but there are still traces of the Meux brand in London. Notable, until demolition in 2015,

1512-544: The company's liabilities were taken over by Patron Capital & May Capital. Punch was sold to US investment management company Fortress Investment Group in 2021. Fortress is 70% owned by Abu Dhabi's sovereign wealth fund, Mubadala . Punch had 4,096 pubs as at 17 August 2013. Of this total, 2,990 were classed as core. The company's stated aim is to make each core pub "the best of its type in its marketplace". The remaining 1,106 are classed as non-core. The company operates non-core pubs to maximise short-term returns with

1566-534: The company, which they renamed Meux's Brewery Company Ltd when they registered it as a public company in 1888. Henry Bruce Meux died childless in 1900, and his American wife, Valerie, Lady Meux , inherited his share of the brewery. She took a liking to Admiral Hedworth Lambton , and he received her large share of the Horse Shoe Brewery when she died in 1910, on condition he changed his name to Meux, which he did. The Horse Shoe Brewery closed in 1921. By this time

1620-819: The costs associated with a physical brewery. Gypsy, or nomad, brewing usually falls under the category of contract brewing. Gypsy breweries generally do not have their own equipment or premises. They operate on a temporary or itinerant basis out of the facilities of another brewery, generally making "one-off" special occasion beers. The trend of gypsy brewing spread early in Scandinavia . Their beers and collaborations later spread to America and Australia. Gypsy brewers typically use facilities of larger makers with excess capacity . Prominent examples include Pretty Things, Stillwater Artisanal Ales, Gunbarrel Brewing Company, Mikkeller , and Evil Twin . For example, one of Mikkeller's founders, Mikkel Borg Bjergsø, has traveled around

1674-403: The directors stated that the group was in compliance with its covenants and had adequate cash resources for the foreseeable future. However, the directors stated that it was in the best interests of all stakeholders to achieve a consensual renegotiation of both of the securitisations. If a covenant breach were to occur and if loan note holders were to require immediate repayment, then the ability of

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1728-445: The financial backers behind the newly formed Tattershall Castle Group (TCG). In December 2005, Punch agreed to re-acquire the Spirit Group for £2.68 billion which since 2002 had been owned by the private equity firms Blackstone , Texas Pacific and CVC Capital Partners . In 2006, the company sold its Old Orleans pub chain, which it had acquired when it bought Spirit Group, to Regent Inns. Punch also sold 290 Spirit sites to

1782-413: The finished product often is stored for months for comparison, when complaints are received. Brewing is typically divided into 9 steps: milling, malting, mashing, lautering, boiling, fermenting, conditioning, filtering, and filling. Mashing is the process of mixing milled , usually malted , grain with water, and heating it with rests at certain temperatures to allow enzymes in the malt to break down

1836-630: The four largest brewing companies ( Anheuser-Busch InBev , SABMiller , Heineken International , and Carlsberg Group ) controlled 50% of the market The biggest brewery in the world is the Belgian company Anheuser-Busch InBev . In the United States, there were 69,359 people employed in breweries in 2017. This is up from 27,805 in 2001. Some commonly used descriptions of breweries are: Contract brewing –When one brewery hires another brewery to produce its beer. The contracting brewer generally handles all of

1890-482: The goddess Ninkasi . Brewing was initially a cottage industry , with production taking place at home; by the ninth century, monasteries and farms would produce beer on a larger scale, selling the excess; and by the eleventh and twelfth centuries larger, dedicated breweries with eight to ten workers were being built. The diversity of size in breweries is matched by the diversity of processes, degrees of automation , and kinds of beer produced in breweries. A brewery

1944-453: The group to continue as a going concern would be in doubt. Punch Taverns was one of the companies reviewed as part of a 2009 House of Commons monopolies inquiry into pub groups. On 13 May 2009, the report was published, and it "raises a series of questions about the pub company (pubco) tied pub business model and calls on the Government to act urgently, in particular, to refer the matter to

1998-440: The largest producers of porter in London throughout the 19th century. Henry Meux was created a baronet in 1831, and on his death in 1841 his son, also Henry , took over. Production of ale began in 1872. Meux employed three partners to manage the brewery: Richard Berridge, Dudley Coutts Marjoribanks and William Arabin. In 1878, Henry Bruce Meux (later 3rd baronet) and Marjoribanks (later Lord Tweedmouth) took over management of

2052-492: The modern brewery and its ability to produce the same beer consistently. The steam engine , vastly improved in 1775 by James Watt , brought automatic stirring mechanisms and pumps into the brewery. It gave brewers the ability to mix liquids more reliably while heating, particularly the mash , to prevent scorching, and a quick way to transfer liquid from one container to another. Almost all breweries now use electric-powered stirring mechanisms and pumps. The steam engine also allowed

2106-581: The move took the group to more than 7,000 pubs and made it at the time the largest pub operator in the UK. After completing this deal, Punch later bought InnSpired Inns plc , and then Avebury Taverns. Meanwhile, Spirit Group (at that time independent from Punch Taverns) expanded when it acquired Scottish & Newcastle 's 1,450-strong pub estate in 2003, beating off rival Mitchells & Butlers . In September 2005, Spirit Group sold its "City Nights" portfolio of in excess of 180 pubs and clubs, en-bloc, to Alchemy -

2160-743: The private equity firm GI Partners . In March 2008, Punch withdrew from a bid to merge with Mitchells & Butlers. On 22 March 2011, Punch announced that as part of a strategic review it would demerge its managed pub division. Spirit Pub Company was established as a separate company and took over 803 managed pubs and 549 leased pubs. This included the branded pubs Chef & Brewer , Taylor Walker Pubs , Fayre & Square, Original Pub Company, Flaming Grill Pub Company, John Barras Pub Company, Wacky Warehouse and Good Night Inns. Each shareholder in Punch received one share in Spirit Pub Company. The demerger

2214-560: The production process, so that gravity could assist with the transfer of product from one stage to the next. This layout often is preserved in breweries today, but mechanical pumps allow more flexibility in brewery design. Early breweries typically used large copper vats in the brewhouse, and fermentation and packaging took place in lined wooden containers. Such breweries were common until the Industrial Revolution , when better materials became available, and scientific advances led to

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2268-400: The shape of its first dining room. The brewery was named after the tavern. The Horse Shoe Brewery was established in 1764 on the junction of Tottenham Court Road and Oxford Street . By at least 1785 it was owned by Thomas Fassett. By 1786–87, it had the 11th largest output of porter of any London brewery, producing 40,279 barrels a year. By 1792 the brewery was owned by John Stephenson

2322-713: The site covered 103,000 square feet (9,600 m), but there was no available land to expand. Production was transferred to the Thorne Brothers' Nine Elms brewery in Wandsworth , which the company had bought in 1914. The Nine Elms brewery was renamed the Horse Shoe Brewery. The original Horse Shoe Brewery was demolished in 1922, and in 1928–29 the Dominion Theatre was erected on the site. In 1956, Meux merged with Friary, Holroyd and Healy of Guildford to form Friary Meux, which went into liquidation in November 1961 and

2376-404: The spent grains, and sparging , in which extract that remains with the grains is rinsed off with hot water. Boiling the wort ensures its sterility, helping to prevent contamination with undesirable microbes. During the boil, hops are added, which contribute aroma and flavour compounds to the beer, especially their characteristic bitterness. Along with the heat of the boil, they cause proteins in

2430-408: The volume and variety of beer produced, ranging from small breweries to massive multinational conglomerates, like Molson Coors or Anheuser-Busch InBev , that produce hundreds of millions of barrels annually. There are organizations that assist the development of brewing, such as the Siebel Institute of Technology in the United States and the Institute of Brewing and Distilling in the UK. In 2012

2484-412: The whole fermentation cellar is cooled, conditioning must be done in separate tanks in a separate cellar. Some beers are conditioned only lightly, or not at all. An active yeast culture from an ongoing batch may be added to the next boil after a slight chilling in order to produce fresh and highly palatable beer in mass quantity. Filtering the beer stabilizes flavour and gives it a polished, shiny look. It

2538-512: The world between 2006 and 2010, brewing more than 200 different beers at other breweries. Breweries and football have had a symbiotic relationship since the very beginnings of the game. The English Football League was founded in 1888, and by the next decade several teams already had their own brewery sponsor. In return for their financial support, the breweries were given concessions to sell beer to spectators and advertise their products in stadiums. The most outwardly visible sign of sponsorship are

2592-574: The world is believed to be the German state-owned Weihenstephan brewery in the city of Freising , Bavaria . It can trace its history back to 1040 AD. The nearby Weltenburg Abbey brewery, can trace back its beer-brewing tradition to at least 1050 AD. The Žatec brewery in the Czech Republic claims it can prove that it paid a beer tax in 1004 AD. Early breweries were almost always built on multiple stories, with equipment on higher floors used earlier in

2646-400: The wort to coagulate and the pH of the wort to fall, and they inhibit the later growth of certain bacteria. Finally, the vapours produced during the boil volatilize off-flavours , including dimethyl sulfide precursors. The boil must be conducted so that it is even and intense. The boil lasts between 60 and 120 minutes, depending on its intensity, the hop addition schedule, and volume of wort

2700-401: The younger, son of John Stephenson the elder. In 1794, after Stephenson's early death, the brewery ownership passed to Edward Biley. He ran the brewery until January 1809 when he was joined in partnership by John Blackburn and Edward Gale Bolero. Towards the end of 1809 the brewery was acquired by Henry Meux , who had been a partner in one of the largest of London's porter brewers, Meux Reid of

2754-504: Was effective on 1 August 2011. Spirit was subsequently acquired by Greene King in 2015. In October 2015, Punch disposed of its 50% holding in Matthew Clark , a drinks wholesaler and distributor, to Conviviality Plc. In December 2016, the company accepted a takeover bid totalling £403 million (or 180 pence per share). Around 1,900 pubs were to be sold to Heineken International for £305 million. The remaining 1,300 pubs and

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2808-481: Was listed on the London Stock Exchange as a constituent of the FTSE SmallCap Index until its sale in 2016 for £403 million to a private equity fund, Patron Capital , acting in concert with Heineken International who acquired 1,900 of Punch's pubs as part of the deal. The company was established by former PizzaExpress head Hugh Osmond and Café Rouge founder Roger Myers in 1997, when they bought

2862-630: Was the "Meux's Original London Stout" logo on the side of the derelict The Sir George Robey public house in Seven Sisters Road near Finsbury Park station . Brewery A brewery or brewing company is a business that makes and sells beer . The place at which beer is commercially made is either called a brewery or a beerhouse , where distinct sets of brewing equipment are called plant. The commercial brewing of beer has taken place since at least 2500 BC; in ancient Mesopotamia , brewers derived social sanction and divine protection from

2916-422: Was the domain of women, as baking and brewing were seen as "women's work". Breweries, as production facilities reserved for making beer, did not emerge until monasteries and other Christian institutions started producing beer not only for their own consumption but also to use as payment. This industrialization of brewing shifted the responsibility of making beer to men. The oldest, still functional, brewery in

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