Our beers are craft-brewed, with outstanding flavours and impact, inspired by the American approach to ale production and current British craft brewing renaissance. Our beers are distributed through bars, pubs and restaurants, as well as selected off-trade partners and wholesalers.
Our beers make a statement. We are bold and expressive. BAD is fun. BAD is social. BAD is informal. BAD is exciting. BAD goes with music. BAD is a science and an art.
Hot water is mixed with the malts in the mashtun enabling the enzymes to get to work turning the starch in the malts to fermentable sugars. Our target temperature is between 65 - 68 degrees centigrade. This will vary depending on the style of beer and what we want to achieve from the extract. The amount of fermentable sugars help achieve the ABV and the body we want in our final product.
This part of the process lasts around 80 minutes, to get as much of the sugar out as we can. The resulting sugary liquid from the mash is called wort.
The wort is transferred to the kettle where it is brought to the boil. At this stage we begin to add the hops to the wort which will add some of the bitterness we want to achieve in our beer. Towards the end of the boil, more hops can be added to give fragrance and help flavour the beer while adding more bitterness as well. Different hops can be used to achieve a plethora of complex flavours.
Once the boil is complete we transfer the wort to our whirlpool. This spins the liquid round and creates a vortex effect which helps to separate the unwanted proteins or ‘trub’ from the beer, improving the clarity and crisp nature of the beer. The unwanted protein is sucked to the middle of the whirlpool where it can be easily removed. It also allows us another opportunity to add hops to the beer to gain more aroma, bitterness and flavours.
The wort is now sent to the fermenters to be turned into beer! It is cooled on the way by a heat exchange which decreases the temperature to around 20 degrees centigrade. The yeast is the pitched into the fermenting vessels on top of the wort and starts to use the sugars to first multiply and then begins to ferment. We keep an eye on the fermentation closely checking the temperatures and gravity every day ensuring a good quality product.
During the fermentation when the wort reaches a desired gravity we attach our hopping chamber which has been charged with CO2 and copious amounts of hop pellets to infuse yet more flavour aroma and even a bit of body. Unique in the UK this style hopping chamber helps us pack more flavour into every mouthful.
When the beer is conditioned and ready for consumption it’s filled into casks, kegs, bottles and cans for your enjoyment! Some of our brews are also put into oak-aged casks aged for an infusion of extra flavours.