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Greene King Brewery

1961 , Bury St Edmunds (Suffolk)

Cat no. 212991

Anglia Television's report from the 'Farming Diary' showing the operations at Greene King Brewery's premises on Westgate Street in Bury St Edmunds, Suffolk.

The brewing process begins with malting, with a highly mechanised version of traditional methods carried out on-site. In massive 'steeping' vats, local barley is immersed in water and constantly aerated to encourage germination. The resulting 'green malt' is transferred to huge germinating drums, in which the barley continues to grow for eight days before being discharged into the kiln for drying and storage. A blend of malts is crushed for brewing and mixed with hot water in a 'mash', with hops and brewing sugar added before the mix is cooled and collected. Yeast is added to aid fermentation, which is carried out in huge fermentation vessels. Casks are washed, sterilised and inspected, and a small amount of hops and sugar is added to each cask. Each cask is filled directly from the fermentation tanks before being stacked for despatch. At the end of the day, Greene King employees assemble for their daily two-pint allowance, enjoying their labours and the product of Suffolk barley fields, Kentish hop gardens and copper vessels.

Featured Buildings

Greene King Brewery, Bury St Edmunds

Keywords

Agriculture; Brewing; Industries; Malting

Manifestations

Greene King Brewery

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