All of Lord Chambray's Beers are unpasteurized and bottle conditioned, an old-world brewing tradition that creates a secondary fermentation in the bottle, resulting in a beer that tastes fresher, better and longer.
Once this light crushing process is completed, the malt is placed in a large vessel called the mash tun, where hot water and barley grains become mash.
This mixture is heated to predetermined temperatures to enable the natural changes to take place. Once this temperature is reached, the sugars present in barley grains are modified on their own and become maltose and sucrose. These are the kinds of sugars that can be fermented and transformed into alcohol.
The liquid is then transferred to a second kettle heated to a high temperature and then the hops are added. After it, the wort begins to take its characteristic on thanks to the use of a varied range of hops in large quantities. That is why Lord Chambray beers, like other craft beers, are much more fragrant than those produced using the industrial process.
Once the boiling point is reached, the hops are removed using a whirlpool and the result is 1,200 litres of boiled, clean wort. Sophisticated heat exchangers are then used to cool the liquid from 100°C to 20°C in a compact space. This is the temperature at which fermentation takes place.
The liquid is transferred to the conical fermentation vats. A small quantity of yeast is added and the fermentation process takes place over an 8 - to 12-day period. After that, the beer is left for several days for maturation.
Thanks to the use of the centrifuge, the liquid is separated from various types of suspended particulate, including yeast, trub, and hop residue, each with a different density. At the end of this process the beer, which was hazy, will become clear.
One of the last steps in the brewing process is bottling the beer.
At Lord Chambray, instead of force carbonating, a bit of yeast and sugar are added to the beer to bring on a second fermentation inside the bottle.
This process, which lasts about one week, enables the beer to take the right quantity of gas in a way that, when the bottle is opened, it will produce the froth and the bubbles.
Bottle conditioning can also enhance the shelf life of beer, as the yeast will consume any oxygen that seeps into bottled beer.