Our 5 Barrel plant is a one off. Custom designed by our head brewer and custom built
with help from local Sussex fabricators it produces unique Beer.
The brewing process is essentially straightforward. Assuming you have a proven recipe,
you mash the grain to get your sweet wort. You boil the wort with hops. You cool
the hot wort and then you pitch yeast. The Yeast does all the hard work for you,
then with time and care the result is usually good beer! However the process is
complicated enough to ensure that two brewers with the same recipe will not produce
the same beer.
We have designed our brewing process to ensure maximum flavour from our beers. It
is unfortunate that some breweries implement technologies to improve control and
efficiency, the side effect of which can be less characterful Beer.
Please see below some of the features of our brewing process. Please remember our
beers do not use Isinglass for fining. To prevent protein haze we use natural seaweed
based finings in the copper.
The Finest Ingredients
So often quoted by companies in food and drink. Unfortunately it doesn’t always mean
much. With us it is everything. We cannot hope to produce great beer in this competitive
market if we set out with anything but the best. Yes it costs more as do the whole
flower hops but cutting corners on the very essence of the beer is not our style
nor will it ever be.
In the 18th Century brewers would take hours to cool their worts. Beer was typically
cloudy due to the poor hot break. Most modern brewers seek to cool the wort rapidly
through a heat exchanger leading to a good hot break and better retention of subtle
aromatics. The trouble is the wort in the kettle stays hot until it passes the exchanger.
Our Dual Cool process cools the hot wort while it is waiting to be passed through
the heat exchanger. Time truly is of the essence.
Our head brewer will tell you, that not only is this inefficient method of mashing
much easier to build than a rotating sparge, but that it creates a finer flavoured
wort with less tannin extraction. Our Brewhouse efficiency won’t win any prizes but
the waste grain will fatten up the local farm animals nicely.
Our display allows easy reading of temperatures across all key vessels. Temperature
control is vital for brewing beer styles correctly and ensuring quality control and
recipe replication. However due to ambient variations our beer will vary seasonally.
The term “Baseline” is heavily rooted in Science. It also can be an alternative spelling
for Bassline. With our experimental Resonance Fermentation we use a 6 Cu ft custom
made subwoofer to literally shake the beer. Actually it’s just a bit of fun to keep
the Brewer amused and we cannot claim any discernable difference in flavour.
Beer should never be rushed. Mass production of lager has forgotten that the meaning
of the word was “to store”. At Baseline we condition our beer as long as possible
at the brewery to ensure the pint you get delivers the experience and flavour you
As we grow and develop as a brewery we will be producing a range of special beers
with unique flavours and ingredients, especially with an eye to the past. As with
most things truly new ideas are rare!
The Dark Star Brewing Company and their wonderful beer first came onto my Radar via
the Evening Star Pub. This pub truly is an experience. The variety of beers I tasted
(and the condition they were served in) got me started in Brewing and led to the
development of Baseline Brewing. Thank you - Dark Star and Evening Star!