Handcrafted at the tiny All Saints Brewery set in a time warp in Stamford using the
old manually operated brewing
equipment. Finest organically grown barley and wheat are used to create a complex
ale which, having undergone primary and secondary fermentation with different yeasts
and extended maturation, is taken to Samuel Smith’s small, independent British brewery
at Tadcaster. There it is blended with pure organic cherry, strawberry, raspberry
or apricot fruit juices and more organic beer to create fruit beers of considerable
strength and flavour. The smooth distinctive character of the matured beer serves
as the perfect counterpoint to the pure organic fruit juice.
All Saints Brewery, Stamford
Organic barley and wheat are milled by two belt driven rollers powered by the old
All Saints Brewery mash tun was built in 1876 and is used to make these fruit beers.
The mash tun rakes are driven by the old steam engine.
The antique brewing copper at All Saints Brewery is still used to boil the organic
hops which are added by hand.