All in all, it’s a five-hour process from start to finish to gain a 20 litre of ‘wort’ (the liquid containing the sugars that fuel fermentation by the brewing yeast to make alcohol).
The all grain beer is fermented over a six day period, before being kegged as a healthier and pleasing beverage.
The sparge malted barley (a by-product left over from the mashing process) can then be utilised in various products such as sour dough breads, biscuits and cakes.
Rocket (Rodney), Chef
