Burton Unions: Difference between revisions
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File:DSCF0010.JPG|<small>At Marstons the fermentation is pitched at 14<sup>o</sup>C in an enclosed square situated at the side of the Union Room (to the top right). Once the fermentation reaches top heat of around | File:DSCF0010.JPG|<small>At Marstons the fermentation is pitched at 14<sup>o</sup>C in an enclosed square situated at the side of the Union Room (to the top right). Once the fermentation reaches top heat of around 19<sup>o</sup>C after some 36 hours, the fermenting wort is transferred into the Burton set. | ||
File:DSCF0011a.JPG|A true cathedral of beer, there is nothing else like it in the world. | File:DSCF0011a.JPG|A true cathedral of beer, there is nothing else like it in the world. | ||
File:DSCF0012.JPG|A set comprises banks of 7hL unlined wooden casks, a unit of 26 casks (13 in two rows) would total a 100 barrel batch. There is a tap in the belly of the cask and opposite, a hole which takes a swans neck. This tube directs the fermentation froth from the cask into a trough which runs the length of the set at high level between the casks. | File:DSCF0012.JPG|A set comprises banks of 7hL unlined wooden casks, a unit of 26 casks (13 in two rows) would total a 100 barrel batch. There is a tap in the belly of the cask and opposite, a hole which takes a swans neck. This tube directs the fermentation froth from the cask into a trough which runs the length of the set at high level between the casks. |
Revision as of 19:15, 8 June 2016
Introduction
The Burton Union method of fermentation is essentially a ‘cleansing’ system. It is a means of removing yeast from beer as the fermentation finishes as well as collecting it for use in subsequent brews. It particularly suits the rather powdery strains traditional in Burton on Trent as the sedimentation distance is a matter of inches and not metres. Only Pedigree and Owd Rodger strong ale go through the union sets at Burton. About 40% of the Pedigree destined for cask sale is fermented to completion in squares and is blended with union beer before packaging.
A set comprises banks of 7hL unlined wooden casks, a unit of 26 casks (13 in two rows) would total a 100 barrel batch. There is a tap in the belly of the cask and opposite, a hole which takes a swans neck. This tube directs the fermentation froth from the cask into a trough which runs the length of the set at high level between the casks.
Detail of a cask head. The feeder arm is at the top to fill the casks and allow collapsed fob to return, on the right is the sample tap - only one per side of 13 casks. The flexible tubes run cooling water to the cask attemperators. The iron cross supports the cask on the frame. The cask is clamped into position but released for cleaning by attaching a crank to the trunnion stub.
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The trough (below left) and feeder trough
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Note the safety features of the Marstons sets.
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The circulation of fob is driven by a 1oC temperature differential by applying cooling to panels in the top trough. This set under repair shows the cooling surface on the bottom of the trough
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A bottom trough runs the length of the set under each row of casks to empty them
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The beer is racked from the casks by opening the taps below each cask. The tap is fitted with a plastic bag secured with a rubber band and the beer flows into a bottom trough with a minimum of fobbing. The trough empties by gravity and is fed to the racking vessels. Some 3 litres of ‘grounds’ held back in the cask by the length of the tap are run to waste before cleaning.
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How Bass managed yeast counts and losses. This shows a bottom tap and the cask bottom boss. The left hand has been laboriously manually wound out '16 threads' as there is likely to be only a small volume of yeast in the belly of the cask. Latterly yeast counts were taken from the cask before racking. The right hand example shows the tap fully in to accommodate the full 3L which Marstons leave behind as a loss.