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!

Some of our beers are also on sale at various venues in and around Cumbria.

Finally, we have just set up an online shop - so far only a limited range, but we plan to grow this side of the business.

 

How fresh is the beer?

Very! The beer you are drinking will have finished fermentation within the last few weeks. 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 4% and 5%. 

 

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 reah 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 at very low (atmospheric) pressures, rather than casks, to help it naturally condition.

 

Do you add isinglass finings?

No. We do not use any animal products to make our beer. After cold conditioning the finished beer at 1°C, we use a coarse filter and a small centrifuge 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 big breweries tends to strip aroma and flavour out of the beer - so we don't do it.  

 

Why don't you make an Imperial Russian Porter / Double IPA / Triple IPA / whatever?

Maybe one day! We are experimenting all the time. But, to be honest, we mostly make beer that we want to drink ourselves. So we lean fairly heavily towards dry, sessionable, fruity ales with a moderate abv, which stand up well against our pub's Herdy burger or Sunday roast dinner, and where the first pint makes you want a second. If you are looking for a 12% triple-hopped IPA, which is so bitter that it makes your nostrils curl, then we probably aren't the brewery for you (yet).