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Established in 1997, Oldershaw brewery
has quickly gained a reputation for quality and
consistency. Only the highest quality
ingredients are employed, and during the brewing
process, quality control is paramount. All of
our beers are brewed with Maris Otter malt and
whole hops.
Being members of
CAMRA, the Campaign for real Ale, the
Oldershaws are passionate about maintaining the
unique, traditionally brewed beer styles that
Britain has enjoyed for centuries. The careful
selection of only the best available ingredients
reflect their passion for quality. Oldershaw's
is also a member of
SIBA - the Society of Independent Brewers.
 The brewery is contained in a former garage now
extended to include the brewing room, a large
cold store, a malt store, an office and a
covered cask cleaning area.
The brewing capacity is nine barrels (324
gallons per brew) and generally two - three
brews are produced each week.. The
brewing starts by 'mashing' the crushed malted
barley with hot water 'liquor' in a mash tun to
produce the sugars that will later be converted
to alcohol. From here the 'wort' is pumped into
a copper where whole hops are added at different
stages dependant on the beer being brewed, and
the wort boiled for approximately one and a half
hours.
After resting for a short time this is pumped
through a paraflow to reduce the temperature to
approximately 27 degrees centigrade and into a
fermenting vessel. Here yeast is added which
will convert the sugars into alcohol. The
fermenting temperature is controlled as the
process produces heat which may introduce off
flavours into the beer. After three to four days
fermentation at 25 degrees centigrade the beer
is chilled to 7 degrees centigrade before
finings are added and racking into stainless
steel casks. The casks are kept in a cold store
for the all important secondary fermentation
before delivery.
 We
brew using blends of Optic and Pearl barley and
use a wide variety of whole hops including First
Gold, Cascade, Willamette, Saaz, Hersbrucker,
Sterling, Ahtanum, Goldings and Fuggles.
The brewery uses very traditional methods with
open fermenters all of which is cleaned and
sterilised manually.
Our regular beer list includes the
eighteen beers
that are generally available but we always enjoy
experimenting with different recipes and try to
produce a 'one-off' beer every six to eight
weeks.
We are a small family run business and give a
friendly personal service. Free advice is always
available.
Deliveries are made locally (including Lincoln)
on a weekly basis and further afield as follows:
- Nottingham - two weekly
- Peterborough and Leicester - monthly
- Derbyshire and Birmingham - monthly
- Sheffield, York, Bradford, Leeds - six
weekly
- Coventry, North Lincs, Staffs, Northants
- six weekly
- Norfolk - six weekly
- Cambridge - six weekly
- Bucks - six weekly
- Hertfordshire - six weekly
Beers are also
available across the country through
selected wholesalers - please enquire.
We also supply
Enterprise and
Punch Taverns through the
SIBA direct delivery
scheme.
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