Micro Brewery - The Four Alls Brewery is located within the premises and is a 1 barrel (36 Gallon) stainless steel plant consisting of a mash tun, copper and one fermenter.  The brews are all full mash and use full cone hops so no extrcts or concentrates are used in the brewing process.  At present around 7 different ales are being produced and are only available at the pub as no other outlets are supplied.  Special brews and one offs are produced for Darlington CAMRA for their beer festivals held in the Spring and Autumn.

Four Alls

Brewery

Mash

Mash:  This part of the process dissolves sugars from the malted barley which will be used by the yeast during fermentation to produce alcohol.
 

Sparge

Sparge:  The liquid component of the mash (wort) is drained off into the Copper and remaining dissolved sugars washed out of the mash bed by sparging with hot water to maximise yield.
 

Copper

Copper:  Heat is applied until a rolling boil occurs.  At this point hops are added for bitterness and flavour.  The boil sterilizes the wort, vapourizes unwanted flavours from the hops and drops out excess proteins thus giving a crisp clear pint in your glass!
 

Fermentation

Fermentation:  Once the boiled wort has been transferred to the fermenter and cooled, yeast is added and fermentation takes place.  Once fermentation is complete the beer is transferred to sterile containers and stored until ready to be drunk.