The Castle Rock brewing team are meticulous in their respect of time-honoured brewing, yet are driven by a love of experimentation and adventure. Our brewery is a unique space where decades of experience and high standards meet a restless energy and fervent passion for beer.
With our roots in cask beer, Castle Rock’s major strength lies in producing consistent, flavourful cask conditioned beer, from the most traditional East Midlands-style bitters to hazy pales saturated with hops. We’ve been producing beers in keg and can since 2017 and love the vast spectrum of styles and flavours it allows us to explore.
How it works
Malt and hops are prepared for the following day’s brew. Malt is transferred from individual sacks into our grist case above the mash tun. Hops are weighed out and transferred into bags.
Wort is produced by mixing crushed malted grains (usually barley, wheat or oats) with hot water. This porridge-like mixture stands for an hour during which time the natural sugars, colours and flavours from the grain pass into the infusion.
The wort from the mash is run off into the kettle. At the same time, the grain bed is rinsed with hot water to stop any further enzymatic activity and make sure we collect the residual sugars from the malt.
The sweet, hot and malty liquid is then transferred to a giant kettle, where it is boiled for around 90 minutes. Two charges of hops are added at the beginning and end of the boil which creates bitterness and also adds a variety of base flavours to the beer. A third charge of hops is added into another vessel called the hopback. The boiled wort is then transferred and left to settle briefly before transferring to the fermentation vessel.
The wort is transferred via a plate heat exchanger to the fermenting vessel. It is cooled from 90°C to 17.5°C; helping to maintain sterility of the wort as proteins break out of the solution and the wort clarifies. During transfer, the wort is also oxygenated which enables healthy yeast growth prior to fermentation.
Yeast is added (we use both wet and dried yeasts) during transfer to the vessel. The yeast ferments the sugars to produce alcohol, as well as a complex variety of flavour and aroma compounds which are present in the final beer. This process usually takes about a week.
Both during and after fermentation, a final charge of hops is added either straight to the fermenting vessel or circulated through the beer via our pressurised hop torpedo. This gives the beer a fresh, upfront aroma.
After fermentation, beer is packaged. For cask beers, the beer is transferred to stainless casks where it is conditioned in our cold store for a week or more. For keg and canned beers, we transfer in bulk for packaging externally with our trusted keg and can partners. We also have a partnership with Attic Brew Co., Birmingham, which allows us to brew smaller quantities of beer in can and keg.
What we offer
The main kit
The pilot kit
The main kit
The pilot kit
Burns Night at The Fox and Grapes
A whisky and food tasting evening, featuring specially curated whiskies and freshly prepared seasonal small plates.
Basement Craics at The Barley Twist
Featuring the UK’s brightest comedians and the best in rising talent, Rockcentral proudly presents Basement Craics: Stand Up Comedy New Material Night!
Brew Hut Brewing Co. Tap Takeover and Meet the Brewer @ The Vat and Fiddle
We will be pouring 5 keg beers from the legendary Beer Hut Brewing Co alongside an opportunity to meet the brewer, Andrew Mcbride, who is coming down to talk about his beers and brewery.
January Deals at The Kean’s Head
Running from 1st January until the end of Feburary. Triple points for Collective Card holders across the following products: Any Castle Rock product Gin of the week, Malt of the week, Rum of the week All soft drinks and alcohol-free beers Any small plate item from our Paajis menu A variety of double-points deals for our Collective Card holders throughout the week: Monday: Monday Funday – Double points on all cask ale and traditional cider Tuesday: Curry Night – Double points on any item of the Paajis main menu Wednesday – Double points on any of our core kegged lagers or ciders Thursday: Craft Thursday – Double points on any size from our craft/keg board and on any burgers from the Paajis or Chucky’s @ 46 menu. Friday and Saturday – Double points on a whisky region, selected from our whiskey shelf. Sunday: Wine Down Sundays – Double points on any size of glass or bottle from our wine list.
Social Media Prize Giveaways at The Kean’s Head
Running throughout January: Follow us on social media and do one (or more!) of the following things: • Take a photo at The Kean’s Head, tag us and write your best caption! • Like and leave a comment on one of our social media posts Every week, our favourite will be selected and the winner will get a free drink on us*. Our favourite of the month will win a meal for two (2 mains and 2 small plates) including a drink each or a bottle of house wine*! *T&Cs apply, ask at the bar for more details