Our Brewing Process

In the heart of Nelson country, the maritime climate promotes slow ripening of he barley which takes 6 months to grow, and as a consequence adds to the quality of the grain

At Branthill Farm Wells-Next-The-Sea, North Norfolk lays around 200 acres of Maris Otter malting barley, the sandy soils over chalk are ideal for producing low nitrogen, high quality malting barley essential for producing good beer

Barley can easily be distinguished from wheat because the ear has long spikes, known as 'awns'. When the crop is ripe the ear, containing an average of 30 grains, points towards the ground (necks)

Only when the barley has reached the exact level of maturity will the go ahead be give to harvest. This stage is considered so critical by Fox Brewery that the combine will work through the night to ensure the high quality required

Once the barley is harvested it is steeped in water, then dried and put through a process where it germinates and the starch is broken down by internal enzymes to maltose.

Brewed in our 5 barrel plant in Heacham, our micro brewery is located within what was originally a cottage which is over 150 years old and provides the perfect brewing environment

The 180 gallon kettle (known as the copper) on the ground floor of the micro brewery is filled with water and heated to 70°c.

Half the water is pumped into the mash tun where malted barley is added. The remaining water is heated to 85°c and pumped into the fermenter. 7 varieties of hops are added including those from Branthill, Wooton and our own hop garden

The brew is then pumped up through a heat exchanger into the fermenting tanks, where the yeast is added before being left for 7-10 days. Each produces 150-160 gallons

The ale to be bottled is transferred into a conditioning tank and then bottled via the four barrel siphoning system it then stands in bottles for two weeks before sale. The remainder is transferred into barrels for draft