Brewery
Dortish dark ale is produced here, using traditional brewing materials: barley, hops and water. The barley and hops are grown on the Abbey estate; the water is taken from the stream that flows through it.
The Granary
A large, two storey stone warehouse, used to hold sack of gathered barley and hops.
The Dry House
A large, single storey stone building, dry and warm from fires constantly burning. Here the vast bulk of barley from the estate is germinated and dried to give Malt, which is the main ingredient in Dort dark ale.
The Roast House
A large, single storey stone building, hot and warm from fires constantly burning. Inside are two great copper drums, standing above brick ovens; here some of the barely is roasted in the drums to produce the unique dark colour and flavour of Dortish dark ale.
The Steam House
A single storey stone buildings. hot and humid from fires constantly burning, and steam from boiled water. Inside is a great wooden vat standing on supports above a brick oven. To the side of it is a great table, and a peculiar device that looks like a giant press. Here the rest of the barley is steamed and rolled like porridge oats.
The Brew House
A large, two stone building, with the following areas inside it:
Mill room
Here the malt and the roast is mixed with the steamed and rolled barley from the Steamhouse to produce the grist. The grist is then milled into coarse flour, keeping the barley husk material as intact as possible. It is then transported to the Mashroom.
Mashroom
In this area the milled grist is mixed with hot water to convert the starches in the malt into fermentable natural sugars, which is then transferred to a sieve. The sugary liquid (or wort) is filtered off to the Kettle room. The spent grains used in the process are removed and used for cattle feed.
Kettle room
In this area, the wort from the Mashroom is mixed with hops to give bitterness, aroma and preservative value to the beer. The kettle is then heated, and the wort boiled with the hops. It is then left to cool, and then pumped into the casks for transport to the Fermentation House.
The Fermentation House
A long, dark cool stone building. After boiling and settling in the Kettle room in the Brewhouse, the wort is transported in casks to cool. Here yeast is added to carry out the fermentation, and then left to mature.
The Standing House
A long, single storey timbered warehouse, where kegs of ale are stored ready for delivery. Empty barrels also stand here, for use by both the brewhouse and the vineyard.
