Brewery history of Panther Brewery

When Reepham brewery called time in 2009 the award winning beer stopped flowing, the mash tun was abandoned and the hops order cancelled. I (Martin) had just been made redundant and decided to make sure the next career move was into something I really enjoyed. I decided to take a gamble and turn my hobby into a business in December 2010.
The name of the new brewery is a result of the inhabitants of the small Norfolk town of Reepham claiming to have seen a large panther-like cat prowling and secretly stalking the countryside. Our handcrafted ale is dedicated to this beautiful animal. Deliciously balanced with poise and a sleek finish, it is a celebration of the beast’s cunning and prowess.
We are keen to support Norfolk’s suppliers and source ingredients needed for the ale locally.

Brewing process

  • We use locally grown barley that has been turned into malt which is known as the malting process
  • The malt is crushed and mixed in with water to create the mash
  • The mash is left for a set time at a set temperature to all the sugars in the malt to be extracted
  • The liquid becomes known as the wort and is drained into the copper ready for boiling.
  • More hot water is then sprayed over the malt to wash out as much of the sugar as possible and again drained into the copper

 

 

 

  • Once the copper is filled to the level require the wort is then boiled
  • While boiling hops are added to the wort to keep it the bitterness we require
  • At the end of the boil more hops are added to add different layers of bitterness and change the flavour
  • Boiling the wort helps to sterilise and stabilise the liquid ready for the fermentation phase
  • The wort is then chilled down using a heat exchanger to rapidly cool the wort

 

 

 

 

  • Once cooled to the necessary temperature yeast is then added to the wort
  • The yeast uses up the sugars and converts them in to carbon dioxide and alcohol
  • Once the yeast has finished we are left with beer
  • At this stage the beer is still young and needs conditioning before its ready to drink

 

 

 

 

  • The beer is cooled to allow the yeast to drop out of the beer and settle at the bottom of the fermentor
  • The beer is then transferred to the conditioning tank where a small amount of sugar is added
  • The beer is then racked into casks or packaged into bottles
  • This sugar awakens the small amount of yeast left in the beer and causes it to start fermenting again. This creates the carbonation or fizz.
  • The beer is then cooled again (known as conditioning) it help the beer clear
  • Once the beer is clear and carbonated it is ready to enjoy!