In a recent issue of Beer Matters, we reported that Thornbridge brewery had taken delivery of one set of the Burton Union brewing system. This system had operated in the Marstons brewery for over 100 years, and it was a great relief to know that at least part of it would continue being used. We visited the brewery to see it in action, and to have a chat with joint owner Simon Webster, and head brewer Rob Lovatt.
We should start by explaining what the Union system actually is. The process begins as usual in the brew house. After mashing, boiling and cooling the yeast is pitched. Twenty four hours later the wort is transferred to the unions where the magic happens. The six 750 litre wooden barrels are filled to the brim and each is fitted with an outlet tube at the very top leading to a large stainless steel trough. As the fermentation gets going the yeast head is expelled into this trough, the liquid component settles and is returned, by gravity, to the barrels. The temperature is monitored at the end of the swan necks filling the trough and adjusted as necessary. The speed at which the trough is filled rises and falls as the fermentation progresses and is usually complete in 5 to 6 days. From there the beer is transferred for conditioning and racked into barrels as usual.
Some minor tweaks have had to be made to reflect the different factory conditions. At Marstons the Unions were in a large enclosed warehouse avoiding contamination with the open trough. Due to the position of the set in Thornbridge’s premises, clear plastic covers have been installed over the trough for this purpose. They have also installed thermometers in the pipes to ensure a constant fermentation temperature of 22 degrees.
One of the original cellarmen from Marstons was invited to Thornbridge to see the Union in place, and was happy to impart some of his experience in looking after the sets. He had first hand knowledge of all the barrels that were in Burton and as they were all numbered he was able to pass on useful tips for maintaining the specific barrels now residing in Bakewell.
The system was originally devised to “clean” the beer, and the first test run on the Thornbridge sets were of their flagship beer, Jaipur. Head brewer Rob Lovatt produced 90 casks of the union version and described it as being more rounded and with more esters than the original.
Simon explained that although they have been pleased with the success of the ‘unionised’ Jaipur, they really want to use the system to produce new beers, with recipes designed to make the best use of its unique brewing method.
First up will be a 6% English IPA, called Union, which was happily fermenting away during our visit, followed by an English pale ale at 7%. Both will feature English hops such as Northdown and Goldings and will be worth looking out for. After that there are some collaborations planned and a version of 90 Shilling Ale from Colorado-based Odell Brewing Company was mentioned.
Credit is due to Thornbridge for taking the time and effort to rescue this important bit of British brewing heritage and we’re sure it will be producing interesting beers for us all to try for some time to come.
Paul Crofts & Tim Stillman
I went to Bakewell with our walking club and due to unfitness of my wife and myself I didn’t go on the full walk, leaving time for a reasonable session at the brewery. Jaipur is my top bear at present and it was great to try some new brews. I thought a few of my boozey mates might make up a weekend trip.
At this moment I am in the Chiverton Tap in Cheadle Hulme, they have 90 Shilling with Odell written under it. This prompted me to visit your site. A look at the union system could give my mates a bit of prod!! Looking forward to a vsit