FAQ - Brewery

Grasmere Brewery

Here are the answers to some common questions about Grasmere Brewery.

If you don't find what you are looking for, please get in touch and we'll be happy to help.  

Are you listed by CAMRA?

Yes! This happened only a couple of months ago. Here’s an article about it from October 2018 in Beer Today


Where is the brewery?

In some old farm buildings, about 150m away from Grasmere lake and just 100m from our taproom, The Good Sport.


Where can I buy your beers?

First and foremost, at The Good Sport!


How fresh is the beer?

Very! The beer you are drinking will have finished fermentation within the last few weeks. Most beer is like milk: the fresher the better. That is why we focus on small-batch session beers: sold locally, with a typical abv ranging between 3.5% and 6%. 


How local is your beer?

We try to use local ingredients, but this is not always possible - the ginger for our alcoholic ginger beer travels a long way to reach us!


Is this Real Ale?

Yes and no. Like traditional English real ale we rely on secondary fermentation, and cold conditioning, to self-carbonate all our beers. And because we brew in small batches we do not need to pasteurise, add chemicals, or do any heavy filtration. Our tap room does not have a cellar, so we keep our ale in kegs under very low (atmospheric) pressures of inert nitrogen gas, rather than casks, to help it naturally condition.


Do you add isinglass finings?

No. We try to avoid using any animal products to make our beer. After cold conditioning the finished beer at 1°C, we use a coarse filter to separate out any remaining hop residue, before packaging. Our goal is to keep the finished product as close as possible to how it originally tastes: fresh and fantastic from the tank. Very fine filtration (under 1 micron) of the kind used in macro breweries tends to strip aroma out of the beer - so we don't do it. 


Why don't you make an Imperial Russian Porter / Wheat Saison / whatever?

Maybe one day! We are experimenting all the time. But, mostly we brew beer that we want to drink ourselves, where the first pint leads to a second. So, we lean heavily towards dry, sessionable, fruity beers with a moderate abv, which stand up well against our pub's Sunday roast.