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49-408: Shepherd Neame is an English independent brewery which has been based in the market town of Faversham , Kent , for over 300 years. While 1698 is the brewery's official established date, town records show that commercial brewing has occurred on the site since 1573. Since the brewery's formation in the 16th century, ownership has passed in unbroken succession through five families. The brewery produces

98-403: A Brewer of Malt by 1734. Shepherd expanded on his interest by acquiring several public houses. However, his son, Julius Shepherd, extended this trend further upon his inheritance of the brewery in 1770 when the company held four such outlets. In 1789, he set about modernising the process of malt grinding and pumping, which had been previously worked with the employment of horses, by introducing what

147-413: A beer tax in 1004 AD. Early breweries were almost always built on multiple stories, with equipment on higher floors used earlier in 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

196-440: 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

245-545: 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 ,

294-509: 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

343-714: 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

392-635: 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

441-536: A range of cask ales and filtered beers . Production is around 180,000 brewers' barrels a year (180,000 imp bbl (29,000,000 L; 6,500,000 imp gal; 7,800,000 US gal)). It has 303 pubs and hotels in South East England , predominantly in Kent and London. The company exports to 44 countries, including India, Sweden, Italy, Brazil, and Canada. The Neame family were relative latecomers in

490-425: 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

539-513: 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 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

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588-501: 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

637-523: Is matched by the diversity of processes, degrees of automation , and kinds of beer produced in breweries. A brewery 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

686-638: 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. Three Tuns Brewery The Three Tuns Brewery in Bishop's Castle , Shropshire, England was established in 1642 on its current site, making it the oldest licensed brewery site in Britain. While some of

735-663: The Three Tuns Brewery in Shropshire , Shepherd Neame claims to be the oldest brewery in Great Britain. Three Tuns was licensed in 1642, 56 years earlier than Shepherd Neame. However, there is evidence that brewing has taken place on the Shepherd Neame site since at least 1573, over a century before the establishment of the current brewery. The brewery uses chalk-filtered mineral water from the brewery's artesian well, deep below

784-726: 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

833-611: 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

882-438: 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

931-612: 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

980-627: 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

1029-491: 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

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1078-499: 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

1127-457: The brewery was expanded to make room to facilitate more fermenting vessels, having operated at its brewing capacity of 90 brewers barrels for several years. In 2017, Lonely Planet described The Three Tuns Brewery as one of the best beer locations to visit across the world. As of July 2018 , the brewery has six regular ales and four seasonal beers. Emphasis is placed upon pale ale, with Maris Otter Malts being used frequently to achieve

1176-478: The brewery with modern brewing equipment whilst 150 tonnes of steel was used to uphold the structure of the tower, required because of a 20 fold increase in loadings following the brewery development project. There were new plans in 2012 to further develop the brewery to a capacity of 160 brewers barrels per week, which would involve excavating into the brewery foundations as The Three Tuns will never brew outside of its 17th century and Victorian buildings. During 2013

1225-807: The brewery, and 93% of the hops used in its beers are grown in Kent. In 2016, the 100-year-old solid teak mash tuns were renovated. As well as beer, it also brews Samuel Adams Boston Lager under licence and collaborates to produce Orchard View Apple Cider. The brewery distributes Thai Singha lager and Angry Orchard Crisp Apple cider. Shepherd Neame beers are available in UK supermarkets. The brewery has 303 pubs and hotels throughout London and South East England . The brewery's brands are typically given prominence in frontage with extensive branding. All fonts and pumps bear distinctive logos and branding, glasses are branded, and bar runners advertising house beers are commonplace. Brewery The diversity of size in breweries

1274-461: 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 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,

1323-633: 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 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

1372-411: The brewing process as animal feed on local farms and holds a Feed Materials Assurance Scheme certificate. Waste is separated into recyclable elements, and the waste oil from its managed pubs and the brewery's kitchens is collected and converted into biofuel. Its Water Recovery Plant, installed in 2014, allows the wastewater from brewing and cleaning to be recycled rather than sent to the drain. Along with

1421-416: The business. His late father, Robert, was the company's first-ever President. Shepherd Neame has embraced 21st-century brewing techniques, for instance, using PDX Reactor Technology for the heat treatment of wort, rather than the traditional method, using a calandria . This has led to a reduction in energy consumption of 50%. Its cask, keg, and bottling lines are all equally high tech, utilising robotics and

1470-492: The company. The death of Henry senior at the age of eighty-two occurred in 1862. Although his son was not a businessman of the same determination, the firm's expansion continued adequately with John Mares, who had come to the financial assistance of the Shepherd Brewery during the recession of the mid-1840s and continued as the impetus behind Shepherd and Mares until Percy Beale Neame joined the brewery in 1864. Mares had seen

1519-819: 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

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1568-561: The current building dates to the seventeenth century, the main building is a Victorian tower brewery erected about 1888, making it one of only four brewers in the United Kingdom to use such a method to brew beer. The brewery is Grade Two listed , described as "a rare survival of a small, working rural brewery". In January 2003, the brewery was sold to the John Roberts' Brewing Co. Ltd. Owners John Russell and Bill Bainbridge refitted

1617-515: 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 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

1666-413: 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

1715-630: 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

1764-540: The largest of the 'Brewers Fines' made at that date. Shepherd Neame, as such, is reported as having been established in 1698 in an advertisement of the Kentish Gazette for 11 April 1865. Richard Marsh lived until 1727, when his brewery was bequeathed to his widow and then to his daughter, who sold the property to Samuel Shepherd around 1741. Samuel Shepherd was from Deal, Kent . He was interested in malting when he moved to Faversham around 1730 and established himself as

1813-413: The latest SAP software to minimise the use of natural resources, while maximising beer quality. Its cardboard packaging is 100% recyclable, and the brewery uses lightweight glass for bottled beer. It also installed a new state-of-the-art Yeast Propagation Plant, which will reduce energy consumption. The brewery has repeatedly pioneered sustainable brewing methods. It recycles 97% of the grain and hops used in

1862-680: The overall development of the Shepherd Neame Brewery. Still, as substantial property owners in the district, Charles Neame of Harefield Court and John Neame of Selling Court were acknowledged to be among the most valuable hop growers in East Kent. Theo Barker explains in the official account of the brewery that it all began with a Captain Richard Marsh, who in 1678 is recorded in the Faversham Wardmote Books as contributing by far

1911-439: The potential of the brewery's growth with the arrival of the long-delayed railway service in 1858. He pressed the firm to prepare for such growth actively. Horse-drawn drays were used to carry the brewery's ales throughout Kent, and malts were imported by barge at Faversham Creek at its wharf, which was also used as the means to deliver its product to London until the 1850s when steamboats were beginning to prove more expeditious to

1960-523: The responsibility of making beer to men. The oldest, still functional, brewery in 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

2009-417: The rise of production breweries, the production of beer took place at home and 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

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2058-404: 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

2107-570: The task. The railways soon even outpaced and replaced the steamboats. Mares's unexpected death at the age of 45 in 1864 placed Percy Neame, at the age of 28, as the stronger partner with Henry Shepherd, and with the challenge left to him in Mares's successful expansion programme he brought the Faversham Brewery well into the Neame family's dominion. Jonathan Neame is the fifth generation of his family to run

2156-408: 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

2205-412: 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

2254-512: 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

2303-400: 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

2352-584: 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

2401-521: Was reputed to be the first steam engine ( Boulton and Watt ) to be used for this purpose outside London. He was then able to describe his business as the Faversham Steam Brewery . Henry, his second son, born in 1780, continued the family tradition and raised his son of the same name into the business. It was this Henry Shepherd (1816-77) who was to be the last of the Shepherds actively involved in

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