Now dry, the malted barley is taken to our Porteus Malt Mill, where it is ground into grist. Our mill, a beautiful piece of engineering from a bygone age, was installed in the 1960s and has been running almost non-stop, ever since.

The clean grain is ground through two sets of rollers, grinding 20kg at a time. The first set cracks open the grain whilst the bottom rollers, which are more tightly set, grind the grain down to grist.

The grist then goes to the Mash House, where it’s added to hot water to produce a sugary liquid called wort.