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Smaller breweries often served a local area. The appearance of the brewery, especially when tall, was often a major advertising site. Some tower breweries were bluff brick-faced towers but many were highly distinctive and used architectural whimsy to make them distinctive. Brewing was a profitable
116:
Brewing begins at the top of the tower. Water is pumped up to the 'cold liquor' storage tank (5th floor), liquor being the term for the water that will become beer. The quality of this water is extremely important in brewing, often controlling the location of the brewery. In many cases it is taken
62:
Tower breweries developed in the late
Victorian period, the first examples from around 1870, the majority in the 1880s. At this time steam power was available, but not electricity. Powering a single large pumping step was practical, but multiple small pumps around a building would be much less so.
179:
Wort is allowed to run down into the brew coppers or kettles on the 1st floor. These are heated, originally by fires beneath them. To give better temperature control, these too are now usually heated by steam. Their temperature is gradually raised to boiling point as the wort is slowly run in.
203:
is added and fermentation begins. Fermentation takes around a week and a large brewery may have enough fermentation volume to contain several brews simultaneously. The large area needed often extends into a lower building alongside the brewing tower. Towards the end of this time, the yeast is
66:
The buildings of a tower brewery are arranged as a tower with around six floors. There may be a single tower, but many breweries were less regular, with portions reaching varying heights. Only relatively small areas were needed for the highest floors. The highest point would be a small
140:
The 3rd floor is used for temporary storage before the first major brewing step. Grist is weighed and stored in the grist hopper. Liquor is heated in the hot liquor tank. Steam is used for this heating, which avoids the need for both a furnace, and its fuel, high up in the tower.
242:, which gives such breweries their sometimes alternate name of "steam breweries". This single engine is housed on the ground floor. The engine's primary tasks are to lift the two main ingredients: water and barley malt up the tower but other tasks are performed as well:
184:
are now added. The precise type of hops and even the time at which they are added are crucial factors in the taste of particular beers. Once all the wort is in the copper, boiling proceeds to extract the bitter flavours from the hops for an hour or so.
195:
A non-gravity process now takes place, where the liquor is pumped back up the tower to coolers in the fourth floor attic. A green or unfermented wort still at brewing temperatures would kill the yeasts used in fermentation, so must first be cooled.
132:
outside the brewery tower and may have been stored for some time since. The malted grains are lifted up the tower mechanically, by either a sack hoist or a continuous elevator. From here they are fed into a
164:. The process is begun early in the morning on a brewing day and takes a couple of hours. This time allows starches from the malt to convert to sugars that can be fermented. The wort is
504:
Floor numbers are given here in UK style, with the "ground floor" being the outdoor ground level and counting from 1 above this. "5th floor" (UK) would thus be "6th floor" (US).
323:
Many brewers used their building as a form of advertising, both by displaying the beer's identity prominently on an impressive building, and by representing the brewery on
285:
from the same boilers heats the large quantity of water needed in brewing, including hot liquor (water used in mashing that will become beer) and may also be used to heat
331:. These catered to a large distant and export market, encouraged by expanding rail transport in this period, and the brewery's image was an important part of this early
289:. Some breweries, such as Hook Norton, still use direct heat beneath these brew kettles, but this raises problems of temperature control and local overheating.
168:
or run off for brewing and then sparging, spraying the drained mash from above with more hot liquor for a couple more hours, extracts the remaining sugars.
309:
101:
process comprises many stages, each taking place in their own specialised vessels. Multiple brews may be in progress simultaneously, a new brew being
207:
Beer from the fermentation vessels is run to storage on the ground floor below. Here it may be cleared, filtered and stored before being racked into
223:
51:
262:
The sack hoist for loading malt. This is often in either an external wooden housing on the side of the tower building or else a protruding
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815:
732:
44:
to continue by gravity, rather than lifting or pumping the brew liquor between stages. Once the bulk raw materials, water and barley
707:
758:
835:
727:
895:
347:. The timbered architecture was encouraged by the necessary timber louvres forming the upper story of the tower around the
952:
359:
192:, a vessel on the ground floor beneath the coppers. The spent hops settle out and the liquor is strained through them.
19:
957:
298:
48:, are first raised to the top of the tower, they can then mostly flow downwards without requiring further pumping.
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137:(4th floor) which crushes the grains to open their seed coat and allow good extraction of their contents.
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and so will already have been pumped from below ground, before being raised up the tower.
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The spent hops are removed from the bitter liquor by decanting or 'casting' it into the
332:
37:, identified by its external buildings being arranged in the form of a vertical tower.
941:
558:
410:
406:
351:. Roof shape was often complicated, with many sections of hipped roof and triangular
339:
business and brewers could afford to indulge their architects with details such as
270:
41:
525:
348:
68:
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474:
340:
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or other advertising. Some breweries were in prominent brewing towns, such as
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alongside the main brewhouse, usually with a prominent chimney to provide
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most days, then allowed to ferment for a week in one of several sets of
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Pumps to raise hot green wort from the brewing copper up to the cooler.
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Cooled liquor flows down to the first floor and the fermenting tuns.
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components of the grist. This produces a sweet, sticky liquid called
157:
417:. Brewing ceased in 2002, but the Grade II listed building remains.
484:
308:
222:
170:
82:
72:
50:
18:
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125:
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148:, the steeping of a mash of the grist with the hot liquor in a
40:
The purpose of a tower brewery is to allow this multi-stage
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to supply the steam engine are housed in a single-storey
16:
Type of brewery building using gravity to aid liquid flow
759:"Gazetteer of operating pre-1940 breweries in England"
692:
Bamforth, Charles W. (2011). Oliver, Garrett (ed.).
553:
551:
246:
Driving the grist mill, to crush the grains of malt.
429:Frederic Robinson Ltd, Unicorn Brewery, Stockport
728:"Details from listed building database (1043864)"
777:
775:
538:
536:
757:Pearson, Lynn; Anderson, Ray (February 2010).
752:
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124:The second main ingredient in beer is barley
8:
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542:
55:Murphy & Sons, Prince of Wales Brewery,
238:Tower breweries are typically powered by a
836:"Tolly Cobbold Brewery, Ipswich (1237415)"
71:, the next highest a prominent ventilated
911:Putman, Roger (2003). "Hooked on steam".
888:A Country Brewery: Hook Norton 1849-1999
358:A noted architect of such breweries was
532:
497:
441:Melbourn Brothers, All Saints Brewery,
375:McMullen & Sons, Old Cross Brewery
90:upstairs at the Sarah Hughes Brewery,
7:
128:. This has already been malted in a
841:National Heritage List for England
733:National Heritage List for England
14:
75:giving good airflow for coolers.
518:
292:
259:Lifts or cranes for filled casks
152:on the 2nd floor to extract the
890:. Hook Norton Brewery Company.
362:of London, responsible for the
1:
808:The Cliff Brewery 1723 - 1973
695:The Oxford Companion to Beer
559:"Brewing from top to bottom"
421:Harveys Bridge Wharf Brewery
367:Harveys Bridge Wharf Brewery
314:Harveys Bridge Wharf Brewery
175:Large modern brewing coppers
144:Brewing proper begins with
979:
810:. Tollemache and Cobbold.
806:Jacobson, Michael (1973).
253:equipment in the mash tun.
886:Eddershaw, David (1999).
392:Surviving tower breweries
913:The Brewer International
700:Oxford University Press
464:'s, Northgate Brewery,
561:. Hook Norton brewery.
320:
235:
176:
94:
59:
33:is a distinct form of
26:
477:, Victoria, Australia
312:
301:at Wikimedia Commons
226:
174:
86:
54:
22:
953:Manufacturing plants
702:. pp. 141–142.
487:, Greater Manchester
834:(23 October 1989).
453:T & R Theakston
448:Hook Norton Brewery
433:McMullen & Sons
386:Hook Norton Brewery
343:half-timbering and
24:Hook Norton Brewery
388:, amongst others.
325:beer bottle labels
321:
236:
177:
95:
60:
27:
958:Brewery buildings
680:Hook Norton tower
668:Hook Norton tower
656:Hook Norton tower
644:Hook Norton tower
632:Hook Norton tower
620:Hook Norton tower
608:Hook Norton tower
596:Hook Norton tower
584:Hook Norton tower
572:Hook Norton tower
471:Billson's Brewery
297:Media related to
227:1884 engine from
156:sugars and other
970:
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930:Oxford Companion
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862:English Heritage
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832:Historic England
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782:English Heritage
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724:Historic England
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398:Arkell's Brewery
364:Grade II* listed
360:William Bradford
345:polychrome brick
296:
229:Greenall Whitley
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481:Wigan Brewhouse
394:
383:Grade II listed
329:Burton on Trent
307:
299:Brewery engines
287:brewing coppers
279:natural draught
221:
111:fermenting tuns
81:
79:Brewing process
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12:
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5:
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932:, pp. 821
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333:brand identity
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219:Brewery engine
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658:, Stage eight
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646:, Stage seven
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598:, Stage three
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435:, Old Cross,
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411:Tolly Cobbold
408:
407:Cliff Brewery
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31:tower brewery
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845:. Retrieved
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789:
768:. p. 5.
737:. Retrieved
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718:
694:
687:
675:
670:, Stage nine
663:
651:
639:
627:
622:, Stage five
615:
610:, Stage four
603:
591:
579:
567:
545:, p. 13
500:
357:
337:
322:
305:Architecture
291:
269:
249:Mashing and
240:steam engine
237:
206:
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143:
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123:
115:
96:
65:
61:
42:flow process
39:
30:
28:
919:(6): 38–42.
864:, p. 8
784:, p. 9
739:11 November
682:, Stage ten
634:, Stage six
586:, Stage two
574:, Stage one
526:Beer portal
349:wort cooler
275:boilerhouse
69:water tower
942:Categories
897:0953710408
512:References
475:Beechworth
341:Mock Tudor
233:Warrington
211:kept on a
135:grist mill
88:Grist mill
57:Nottingham
231:Brewery,
204:removed.
130:malthouse
847:30 March
462:Wadworth
443:Stamford
437:Hertford
381:and the
379:Hertford
213:stillage
190:hop back
166:lautered
150:mash tun
119:borehole
948:Brewing
466:Devizes
415:Ipswich
402:Swindon
353:dormers
271:Boilers
264:lucarne
158:starchy
154:maltose
146:mashing
117:from a
99:brewing
92:Sedgley
35:brewery
894:
814:
706:
457:Masham
251:raking
107:boiled
103:mashed
762:(PDF)
492:Notes
485:Wigan
425:Lewes
371:Lewes
318:Lewes
209:casks
201:Yeast
73:attic
892:ISBN
849:2016
812:ISBN
741:2014
704:ISBN
182:Hops
162:wort
126:malt
105:and
97:The
46:malt
369:in
944::
915:.
838:.
774:^
764:.
749:^
730:.
726:.
698:.
550:^
535:^
483:,
473:,
455:,
423:,
413:,
409:,
400:,
377:,
373:,
355:.
335:.
316:,
281:.
215:.
113:.
29:A
917:3
900:.
851:.
820:.
743:.
712:.
266:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
