THE BREWERY 2016-12-07T16:40:21+00:00

WELCOME TO THE AWARD WINNING COTSWOLD CRAFT BEER  FAMILY

Brewed in the Cotswolds for over 20 years; Jouster, White Knight and Tournament – the brewery’s regular beers – have become firm favourites with ale drinkers in the area. Black Knight is Goff’s winter porter and was voted silver medallist in CAMRA’s Great British Winter Beer Festival 2005.

Goff’s bitters are available to purchase throughout the year for you to enjoy in your own home. Bottled beers can also be supplied to order, with a personal branding service if required.

THE CRAFT BREWING PROCESS & SUPPLY CHAIN

Goffs use only the best ingredients in its beers and source locally wherever possible. Our beers are made with local Cotswold water, finest malts, top quality hops, and traditional brewers yeast. We don’t add anything else!

WATER

Our Winchcombe water is sourced in Cleeve, from limestone aquifers in the Cotswolds, as well as Boreholes. The water has filtered down through the many layers of rock over many years. Being so thoroughly and slowly filtered through the rock, it is perfect for brewing Goffs beer.

MALT

We germinate the finest barley grains by soaking them in our Winchcombe water, and drying with hot air.

HOPS

The different Hops we choose give our beers their own unique aroma and flavour. The Hops are an important ingredient, which help to create the strong and intense aromas in our White Knight, to the citrus, floral and fruity in our popular Jouster and Tournament.

YEAST

The finishing process requires the blending of good-quality yeast.

THE BREWING PROCESS: COTSWOLD CRAFT BEER SINCE 1994

Using traditional methods our beers are brewed in small batches, and our head brewer oversees every aspect of the process. From the milling of the malt, the boiling of the hops, to the filling of the casks – everything is done to ensure that our beers reach you in perfect condition. Each beer recipe is known as the Grist. Nick and his team come up with the recipes, using over 20 years experience they work out the perfect blend of malts, hops and other ingredients. The night before a brew, the appropriate amount of malts are weighed out and loaded into the hopper of our vintage mill.

Mashing:

The quality and type of water (or liquor) is of major importance in brewing. Being based in The Cotswold Hills, Goff’s is supplied with top quality liquor.

The malt is mixed with hot liquor in the Mash Tun which is a large round stainless steel tank with filter plates in the bottom , to form the mash. The malt contains natural enzymes that convert the complex starchy sugar to maltose and dextrins. The mash is rinsed with hot water to remove the sugars out from the grains. This process is called sparging.

Boiling

After approx 1.5 – 2 hours of sparging the resulting sugary liquid now known as wort ends up in the copper. The copper is a bit like a giant kettle which were traditionally  made of copper but are now made of stainless steel . Here the wort is boiled to sterilise it. Hops are added to the copper early in the boil primarily to provide bitterness and flavouring and more  hops are added later on to provide aroma. We use hops from across the world but most come from neighbouring Hereford and Worcester.

Fermentation

The boiled wort is cooled quickly via a heat exchanger on its way to one of our fermentation tanks and the resulting hot water collected to use for the next brew. The yeast is added to the cooled wort and eats the simple sugars. Alcohol and carbon dioxide are  created as a by-product of fermentation which also produces heat. The fermentation takes 2 to 3  days where after  the beer is then chilled and moved into a conditioning tank for a further 5 days in order to condition, where yeast drops out of suspension and astringent flavours are softened. Depending on the brew more hops may be added at this stage for increased hoppy aromas.

Racking

Not just the shelves on the wall. Racking is the term used for filling the casks. The finished beer is now hand racked into sterilized firkins (9 gallon casks) where another week or so of final conditioning  will happen before the beer is delivered , it is at this point where finings are added to ensure the clarity (brightness) of the finished beer.

And finally

Everyone in the team has to do lots of sampling ( drinking ) regularly to ensure every batch is up to scratch before it leaves.

INGREDIENTS

PRODUCTION

TIME & CARE

CRAFT PRODUCT

Goffs Brewery is pleased to support The County Air Ambulance Trust.

The County Air Ambulance Trust is the Midland’s oldest independentair ambulance charity, launched in March 1993. It played an indispensable part in securing the financial future of the first red helicopter flying from Cosford, and today there are six helicopters in the Central England Region which The County Air Ambulance Trust helps fund.

In addition 2008 saw the launch of their HELP Appeal (Helicopter Emergency Landing Pads), a campaign and appeal to hasten the development of a highly equipped network of helipads and services throughout the region, to increase the number of accidents and emergency hospitals and trauma centres having good helicopter access. CAAT is committed to spend £10m on this work, and the first new helipad was opened in October 2009 at Oswestry Orthopaedic Hospital.

www.countyairambulancetrust.co.uk

If you would like to help us raise money for this great cause please send a cheque, made payable to The County Air Ambulance Trust, to the following address:

Goffs Brewery Limited,
9 Isbourne Way,
Winchcombe GL54 5NS

If you wish to include your name and address details we will send you a selection of our current beer bottle labels as a thank you.