Where Beer Magic Happens
The Craft Beer Brewing Process
We crush our oats, just about enough to expose the starchy centre, but not enough to damage the hulls. The finest grains are used and are crushed on beer brewing day. The starch is converted to fermentable sugars during the mashing process.
The crushed grain is added to the strike water which is heated to higher than your required mash temperature, allowing the grain to drop to your desired mashing temperature. The warmstrike water converts the starches in the malt into fermentable sugars.
Lautering is the removal of the grain from the sugary solution created during the mashing process, the liquid is now called wort. The mash is transferred to a vessel and the wort filters through. Water is added, called sparging, and extracts all the sugars.
This sweet wort created during the mash is brought to a rolling boil. this will sterilise the wort and this is where the magic happens. Hops are introduced are various times, which breakdown, or isomerise, releasing bitterness into the beer.
The boiling wort is quickly cooled and the original gravity is recorded. The fermentation is monitored and the desired alcohol volume achieved. Cooling promptly prevents oxidation and ‘off’ flavours in the beer.
Once the wort is cooled, it is moved to a fermentation vessel and yeast is added immediately. The yeast gets to work eating the sugars crated during the mash. This can take just a few days or much longer.
Once the yeast has consumed all the available sugars, primary fermentation is over. All the ‘off’ flavours disappear and the yeast becomes dormant, settling on the base of the fermentation vessel.
There are two common methods. Bottle conditioned is the addition of further yeast or sugars for secondary fermentation, making the beer fizzy. Force carbonated is the addition of co2 during bottling.
What is Économusée?
Économusée is a concept developed in Canada which brings artisans of all traditional crafts together in an extensive network.
The mission of the Économusée network is to promote and keep alive traditional crafts and knowledge, whilst ensuring economic growth within rural communities.
The network is designed for small industries specialising in arts, crafts and agri-food products. The industries are open to the public, offering an interactive, recreational and enriching experience.
Visit artisans of the Économusée network and learn about their history, traditional production techniques and contemporary products, stamped with identity and originality.
Discover Artisans at Work.
Situated Not Far From One of Northern Ireland’s Greatest Adventures
The Causeway Costal Route, the Hillstown story began four generations ago. This 150-acre farmland is on a small settlement called Hillstown, where the Logan family have lived and worked for generations.
You might be suprised to find a thriving craft brewery tucked in behind the traditional farmhouse here at Hillstown.
A brewery among the cattle sheds is an unusual pairing, but it’s the heart of what Hillstown Brewery is all about – craft beer that pairs with food.
A Six Step Tour
|1 – THE FARM|
|The Logan’s from Hillstown farm shop and the Mitchells in house homebrew revolutionaries, welcome you to the farm.|
|2 – The Brewery|
|Watch the artisans at work in the brewery and discover the different grains and hops used in each of the award winning craft beers.|
|3 – Historical Facts & Traditional Techniques|
|Learn about the historic traditions and styles of brewing beer and find out how Hillstown Brewery have succeeded in establishing high levels of quality, consistency and innovation whilst expanding the minds of the craft beer consumers.|
|4 – Present Day Knowledge & Techniques|
|Experience the brewing process and meet the brewers to find out how they produce the wide range of Hillstown Beers.|
|5 – Documentation Centre|
|Explore the farm and brewery to find out what inspired the Logan family and the Mitchells to start producing craft beer.|
|6 – Farm Shop & Cafe|
|Visit the Farm shop and cafe to sample the wide array of local produce on offer.|