The first process in making beer is to extract sugars from malted barley. This occurs in the ‘mash tun’ the result being a sweet liquid called ‘wort’.

The ‘wort’ is then boiled in the copper, with hops being added at various stages. It is the natural oils from the hops that give our beers the flavours, aromas and bitterness required. The sweet and flavoured liquid is now called ‘hopped wort’.

The ‘hopped wort’ is then fermented using Cairngorm Brewery's own live yeast culture. This feeds from the sugars and produces alcohol and carbon dioxide. We now have a beer.

We then condition the beer for a short period of time to allow all the flavours to marry together to create that perfect pint.

The Cairngorm Brewery Co operates what is termed as a 10 barrel brew plant. This means that each brew generates 360 gallons of beer, 2880 pints.

This might sound a lot but compared to the national breweries this is a minute volume.

We currently have 90 barrels of fermentation capacity and the same again of conditioning capacity