Mashing: Converting Starch into Sugar 

The malted barley is then mashed with hot water, which extracts the sugars from the grain. The resulting liquid, called wort, is transferred to a kettle for boiling. 

Boiling and Hopping: Adding Flavor and Aroma 

Hops – the backbone of the flavour profile – are added to the wort during the boiling process to provide aroma and gentle bitterness to the beer. We use Hops from all over the world, namely Cascade (US), Challenger (UK), Galaxy (AUS) & East Kent Goulding/EKG (UK) – to name a few varieties. The wort is then boiled to further develop its flavour and aroma.

Cooling and Fermentation: Transforming Wort into Beer 

Next, the wort is cooled and transferred to a fermentation tank, where yeast is added. Here is where the magic happens. The yeast consumes the sugars in the wort and produces alcohol and carbon dioxide, transforming the wort into beer.    

Conditioning and Maturation: Allowing the Beer to Develop 

After a week of fermentation in a fermentation tank the beer is then bottled and left to condition for another week in a warm room to help further fermentation. This allows the beer to mature and develop its full flavor and aroma. 

Packaging and Distribution: Sharing Our Craft Beer with the World 

Once the beer is fermented, it is packaged in kegs or bottles and distributed to pubs, restaurants, and stores locally, across Ireland, and within the EU (Interested in importing?)

A Commitment to Quality and Sustainability 

At Dungarvan Brewing Company, we are committed to using only the finest ingredients and traditional brewing methods to create our beers. We are also committed to sustainability. We source our ingredients from local suppliers whenever possible and our spent grain is donated to local farmers. 

Take a Brewery Tour

We invite you to visit our brewery and experience the magic of brewing firsthand. We are confident that you will enjoy our delicious beers and appreciate the passion and dedication that goes into creating them.