The Modern Day British Beer Production

Many people enjoy having a beer to gulp down in Britain. Be it in the comfort of their own home or in a pub with friends and local comrades.

However, does anyone ever stop to think about how beer is made though? Do people assume is it made like Fanta or Coke by concocting flavorings, sugar, colorings and injecting some carbon dioxide afterwards?

These are very difficult questions that we may not get the best answers to. Be of cheer as all is not lost! We are going to look into how beers are made in modern day Britain.

Beer made on a mass scale is usually made in a factory. In the UK today, there are over 1,424 beer factories or ‘breweries’ as they are called by the professionals. The brewing process will always begin with the core ingredients: the grain. Once the grain has grown to its peak and has been harvested they are processed in the factory by being heated up, dried out and cracked. This is done so that the chemicals that are needed to brew the beer all come out easily. Grains such as wheat grow in the UK’s south-east and east midland regions while barely is grown in southern regions such as Hampshire which boasts a lot of breweries.

The grains will now go through a mechanical process where they are drowned in hot water for 60 minutes. This activates the natural chemicals and cause the grain to release its sugars. The sugary liquid left over is called wort.

The liquid is then boiled in a mass container for another 60 minutes while ingredients such as hops, and other spices are added. Hops are the small, green fruit of a vine plant. They are bitter tasting and act as a natural beer preservative. Sometimes they have a zesty or citric flavor. As with barley and wheat, hops are mainly grown the southern locations of Britain including in county Kent. There are only about 50 British farmers cultivating British hops in UK today.


Once the long boil is completed the wort is cooled off and is filtered. This is where the ‘beer’ is made. The flavorsome liquid is transferred into a fermenting vessel. Organic or made man yeast is added to the tank. The beer is left for weeks at room temperature. The reason why it is left at room temperature is because the yeast requires such a temperature to work to the best of its ability and eat up all the sugar from the wort. The byproducts of the yeast eating its favorite food it carbon dioxide and alcohol (woo-hoo!).

Now you’ve got the beer and it needs to be bottled. The wonderful concoction will now to processed into tubing’s and vessels so that the beer can be poured efficiently into bottles via a connection belt. The lids are pressure capped and the relevant branded label slapped onto the bottles core focal point.

There you have it. The entire process of getting beer from plant – pub.

Drink up!