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navigation welcome our beers tours brewer days shop news and events contact search welcome our beers tours brewer days shop news and events contact search welcome to sandiway ales h ello, please allow us to introduce ourselves! we are mike and paul hill, a father and son brewing team making real ale on the premises at blakemere village. on our five brewer's barrel kit, we can produce 820 litres per day. with over 14 years of brewing experience, we aim to provide a range of quality real ales in both cask and bottle. we strive to provide a quality product and quality service, with a smile. we'll also be selling our wares in our own brewery tap "the wee howff" . so come along and have a drink with us! cheers! featured on bbc one sandiway ales has been featured on the bbc's escape to the country tv show spring 2018. we’re hiring! sandiway ales is hiring! fancy joining our ever expanding brewery? we’re currently looking for an experienced sales rep to join our team. work from here…or from home! apply at our pub with your cv or email us here at sandiway ales! our real ale range sandiway ales produces four great-tasting real cask ales in its main line-up. each with its own unique flavour. plus our 4 latest ales from our trail meets the ale series. our trail meets the ale range the sandiway brewers at sandiway ales our brewers are professional, committed and highly skilled in their field. they take the time to ensure the beer they produce is of the highest-quality and taste. using only the finest high-grade ingredients during the brewing process they ensure their customers get the best tasting beer. mike hill mike hill hi i'm mike, the dad! married, three kids and four grandkids. likes: everton,the green bay packers,holidays in greece and i have to try every ale i see on the bar! it's called quality control...i think?! paul hill hi i'm paul, the son! single,play bass in a band and make beer for a living. likes: everton(dads fault), the kings of leon and experimenting with new flavours in beer. any ideas? please don't hesitate to give me a call. paul hill mike hill (brewer) hi i'm mike, the dad! married, three kids and four grandkids. likes: everton,the green bay packers,holidays in greece and i have to try every ale i see on the bar! it's called quality control...i think?! contact: [email protected] paul hill (brewer) hi i'm paul, the son! single, play bass in a band and make beer for a living. likes: everton(dads fault), the kings of leon and experimenting with new flavours in beer. any ideas? please don't hesitate to give me a call. contact: [email protected] brewery tours join us for a tour of our brewery. home cask ale bring home our real cask ale. our shop and pub visit our shop and pub today. our history after years of engineering and warehousing, mike hill joined the now defunct northern brewing co. in 2003 and learned the art of beer making. after the retirement of the previous owner the opportunity arose to purchase the business. along with his son paul, they founded sandiway ales in october of 2015 and set about producing ale on the same premises at the blakemere craft centre. with a capacity of 820 litres a day (5 brewers barrel), the aim was to produce beers of the highest quality, both in cask as well as bottles. thus sandiway ales was born! our brewing process we take pride in our beer-making process. each batch we produce creates a unique flavour that we love to share with our customers. the ancient process of beer-making has changed little over the years. we take the time to ensure we use not only the highest quality ingredients but keep to a high standard of quality, cleanliness and hygiene during our ale making processes. take a moment to see just how beer is created in our drop down tabs. milling the first thing a brewer needs to do before getting to work making ale is to ensure that their brewing grain is ready to go (assuming they aren’t malting their own barley). this means milling or crushing the grains. this crucially important step can make or break a beer before it has even begun. the key is to crush the grains enough so that it exposes the starchy centre of the barley seed without damaging the grain hulls that encase them. if the crush is too course, not enough of the starch will be converted to fermentable sugars. if the crush is too fine the husks, which act as a filter bed for the brew, will be destroyed. the brew will then become gummy and unusable. sandiway ales buy their grain from the experts already pre-crushed. mashing once the grain has been milled, it is added to a large vessel called the mash turn and mixed with hot water to form the mash. the heat from the water activates the enzymes within the barley. these enzymes begin to convert the starches in the grains into sugars. since there are several different types of enzymes within barley, each with a preferred temperature at which they like to work, brewers monitor the mash temperatures very closely. by raising and lowering the temperature of the mash, brewers can control what types of sugars are produced by the enzymes. at lower temperatures highly fermentable sugars are created, resulting in dry beers. at higher temperatures the sugars aren’t as easily digested by the yeast, resulting in a beer with some sugars left unfermented and thus a sweeter, more full-bodied end product. lautering the next step in the brewing process is to take the mash and separate the spent grain from the sugary liquid known as wort. this process is called lautering. to begin the lautering process the mash is transferred to a vessel called an under-back. here the clear wort is drained away from the hulls and barley grist. water is also added during lautering in order to extract even more of the fermentable sugars from the grain. this is known as sparging. sparging must be done very gradually as to not disrupt the grain bed that acts as a natural filter for the wort. brewers typically add sparge water at the same rate as the wort is being drained. boiling once the sweet wort has been separated from the grains, it is brought to a strong, prolonged boil for one to two hours. this boiling process is critical for many reasons. first and most importantly, it sterilises the beer. in today’s modern world, that seems fairly important, but for a long time this was quite literally a life-saver. for centuries people commingled their clean and run-off water supplies, leading their drinking water to become a town-well sized petri dish for harmful bacteria. of course, people didn’t understand this. they just knew their water was unsafe and that something in the brewing process made water ok to drink. it’s for this reason that everyone drank beer, including small children. however, boiling does more than sterilise the brew. hops introduced to boiling water will begin to break down or isomerise, molecularly altering the composition of the acids within the hops and releasing bitterness into the beer. the longer the hops are boiled, the more of their alpha acids will be isomerised. this lends a bitterness to the brew. hops added to the boil to lend bitterness are called early hop additions and are generally allowed to boil in the beer for an hour or more. hops added later in the boil don’t bitter the beer all that much, but instead lend flavour and aroma. this is because in addition to alpha acids, hops also contain highly volatile and very pungent oils, which break down quickly in boiling water. however if only exposed to the boiling wort for a short period of time, or at lower temperatures hops will release these oils and lend aromatics and flavouring to the beer. to extract flavour brewers typically add hops about 10-15 minutes before the end of the boil. for aroma, hops are added even later-no more than 2 minutes before the end of the boil. often aromatic hop additions occur just after the boil ends. fermentation once the wort has been cooled, it is moved to a fermentor, which is usually just a

URL analysis for sandiwayales.co.uk

http://sandiwayales.co.uk/brewery-tours/
http://sandiwayales.co.uk/tours/
http://sandiwayales.co.uk/news-and-events/
http://sandiwayales.co.uk/contact/
http://sandiwayales.co.uk/our-beers/
http://sandiwayales.co.uk/brewer-days/
http://sandiwayales.co.uk/our-beers
http://sandiwayales.co.uk/shop/
#http://sandiwayales.co.uk/our-beers
bbc.co.uk

Whois Information

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Domain name:
sandiwayales.co.uk

Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 04-May-2016

Registrar:
Fasthosts Internet Ltd [Tag = LIVEDOMAINS]
URL: http://www.fasthosts.co.uk

Relevant dates:
Registered on: 03-Feb-2016
Expiry date: 03-Feb-2020
Last updated: 10-Dec-2017

Registration status:
Registered until expiry date.

Name servers:
ns1.uk15.siteground.eu
ns2.uk15.siteground.eu

WHOIS lookup made at 05:50:03 07-Nov-2018

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  REFERRER http://www.nominet.org.uk

  REGISTRAR Nominet UK

SERVERS

  SERVER co.uk.whois-servers.net

  ARGS sandiwayales.co.uk

  PORT 43

  TYPE domain

DOMAIN

SPONSOR
Fasthosts Internet Ltd [Tag = LIVEDOMAINS]
URL: http://www.fasthosts.co.uk
Relevant dates:

  CREATED 03-Feb-2016

  CHANGED 10-Dec-2017

STATUS
Registered until expiry date.

NSERVER

  NS1.UK15.SITEGROUND.EU 185.123.97.179

  NS2.UK15.SITEGROUND.EU 77.104.128.190

  NAME sandiwayales.co.uk

DISCLAIMER
This WHOIS information is provided for free by Nominet UK the central registry
for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2018.
You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at https://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
repackaging, recompilation, redistribution or reuse (B) obscuring, removing
or hiding any or all of this notice and (C) exceeding query rate or volume
limits. The data is provided on an 'as-is' basis and may lag behind the
register. Access may be withdrawn or restricted at any time.

  REGISTERED no

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