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Mashing & Lautering


At the start of a brewday all the malt or grist is weighed out depending on the beer being brewed and added to the grist case (big hopper for holding the malt). The malt is then blended with hot liquor via the grist hydrator as it falls into the mash tun to get the desired temperature for the particular beer being brewed. Every mash at Cromarty is hand mixed in the mash tun to achieve a uniform consistency and temperature and is a single infusion mash. The mash is then left to sit for a period of time (about 1.5 hrs) to allow enzymes present in the malt to convert the exposed starch to fermentable sugars. The temperature of the mash is one of the critical factors determining which enzymes work best and thus what kind of fermentable sugar profile we will end up with. For example a refreshing pale ale would be mashed fairly low in our temperature range whereas a big dark stout would be mashed higher to give more un-fermentable sugars and thus more mouthfeel in the beer.



Prior to lautering the sugary liquid (known as wort) goes through a vorlof stage which basically means it is recirculated from the bottom and back in the top of the mash tun to achieve clarity. The wort is then drawn off via four exposed run off points into a central grant pumped into the brew kettle.


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We're extremely proud we've come so far since opening in 2011 with just a tiny but unique team. However the time has come for us to expand our workforce up here at HQ. We’re on the lookout for a Lead Brewer to help with growing demand for our beers. Someone who is passionate about brewing technology, dedicated to making great beer and mad keen to join our elite team. This is a superb opportunity for the correct candidate to join our ever growing adventure.

Position open: LEAD BREWER

Duties will include, but are not limited to:

• Managing the efficient day to day running of brewery operations
• Reporting to the head brewer
• Brewing on our 16hl brewhouse
• Performing cellar operations including monitoring gravities and fermentation temperatures
• Yeast handling/propagation
• QC work – micro, pH, CO2, DO etc
• Filtration • Carbonation
• Packaging (mainly kegging and bottling)
• CIP (brewhouse, vessels, packaging)
• Maintain a clean and safe brewing environment

Required experience and abilities, but are not limited to:

• 3 years production brewery experience
• Formal brewing education desirable
• Ability to work in a fast pace, constantly changing work environment
• Willingness to work a flexible schedule including weekends as well as first or second shifts
• Strong mechanical and problem solving skills
• Hard working and self motivated
• Lab experience desirable
• Physical requirements: Our Brewer must be able to bend over, twist, kneel, stand for the duration of a shift and lift 25kg and maneuver 60kg. Requires proper handling of hazardous materials and operation of complex machinery.

This is a full-time position, with a competitive salary to be arranged based on experience.

To apply please email your CV and cover letter with the subject line: Brewer: [Your Name] to craig@cromartybrewing.co.uk

In your cover letter, please include;

• Why you think you'd be a good fit at our fast paced brewery

• One fun fact about yourself

• What you like to do outside of brewing