In that case....we'll drink to it!
Ossett Head Brewer Paul Spencer (right) tells CAMRA members about the history of Ossett and where it hopes to be going.
The gallery, where malt is stored and the grist case is filled with crushed malt for each brew, makes an ideal viewing point for the entire brewhouse.
The lab, located at gallery level, is Paul's inner sanctum!
This grist is a pale lager type malt.
Most malt comes from Fawcett's of Castleford but this batch of crystal malt is from Muntons of Stowmarket in Suffolk.
A view into the "copper" where the wort is boiled, from above: note the heating coils which employ superheated steam from the brewery's steam generator. If it's not superheated steam but just plain steam, Paul will notify.
The underback is a vessel in which the wort can be examined as it drains from the mash tun. In the foil pack are hops.
These fridges store the company's strain of yeast, which originated many years ago at Daniel Thwaites. (If that's not right Paul will e-mail a correction)
The 18 gallon aluminium casks have been acquired from Daniel Thwaites and re-furbished. They will be used to supply Ossett's own pubs only, as stray aluminium ones are a bit of a temptation for dodgy guys in plain Transit vans.
This is the conditioning room where the finished product can be stored for a few days before being casked to fulfil orders. A light blanket of carbon dioxide prevents oxygen, which would spoil the beer, from entering the space in the top of the vessels as beer is drained off. Note that this method, used at most breweries which are large enough not to need to put their beer straight into cask and thereby evening out supply and demand, is NOT carbonation of the beer!
This is the cool room where full casks sit, awaiting dispatch.
Paul and wife Olesya ( Oлеся ) pull pints for their CAMRA guests in the brewery's hospitality room.
Olesya has quickly learned the traditonal English method of dispense!
In reflective mood is Dave Martin who will be running one of the bars at our beer festival, and Branch Chairman Mark Goodair has obviously heard something funny.
The two guys at the right are in the drinks trade, but non-alcoholic as their jobs are at Coca Cola in Wakefield. Meanwhile Festival Staffing Officer Pat Wallis is recruiting another volunteer to work at the Beer Festival.
one of those relaxed moments
Olesya pulls another pint of Big Red, a recent success for Ossett in a style quite different from their stable of pale and hoppy numbers.
Well, guys, this could be coming to you for the festival, says Paul.
George is still watching for the birdie.
We'll drink to that again, and this time get the Ossett fork-lift in the picture!
sans paroles
It's always best not to speak when you're posing for a photo, Paul. Mark has just made a very pertinent speech as he presented the commemorative certificate to mark our visit.
Olesya seems very pleased to have met us all.
