History of :-

The Bridge Brewery
History of Brewing
The Brewing Process
Burton Bridge Inn
Devonshire Arms
Prince Alfred
Great Northern

 

 

Valid XHTML 1.0 Transitional

Home
Bridge
Beers
Bottled
Beers
Guest
Beers
News & Tales
History
Sales &
Delivery
Tied
Pubs
Shop
Games & Quizzes

Burton Bridge Brewery takes its name from the Burton Bridge over the River Trent at Burton-on-Trent. It is situated twenty yards from the end of the present bridge. Built in the late 17th Century as the Fox and Goose Inn, the old bridge finished just outside the front door. Remains of the first two arches are still there but buried under the road.
An even earlier bridge probably existed in Roman times, the connection being carried through to the present time by XL Bitter.        XL Bitter  

  The pump clip shows a Roman senator holding up a glass of beer and gazing longingly at it.
     The beer has an OG of 1040 (XL in Roman Numerals). The bridge itself saw much military action in
      Edward Il’s reign but the brewers arrived in the early eighteenth century.



Benjamin Printon became the town’s first common brewer in 1708 with his brewery being built in Bridge Street. Indeed he was not alone for at sometime or other, John Thompson’s Brewery, Boddingtons Brewery, the Burton Brewery, Salt’s Brewery and Joseph Nunnelly’s all existed within a radius of 150 yards of the old Fox and Goose Inn. Some brewery buildings still exist of this golden period including a small floor maltings dated 1823 at the bottom of which is now the brewery yard.

In the early 19th Century the free-hold of the Fox and Goose was purchased by Mr Bass from the Marquis of Anglesey and it remained a Bass licensed house until it was closed and sold off by them in 1982. Again people came across the bridge from the south when Geoff Mumford and Bruce Wilkinson bought the old pub with a view to opening yet another commercial brewery. This was the start of the 201st. brewery company to have operated from Burton since Benjamin Printon’s day.

The Beginning

Whilst developing the liquor system at Ind Coope’s Romford brewery in 1979, Engineering Manager Geoff Mumford and Technical Manager, Bruce Wilkinson discovered a mutual interest in starting their own brewery. Information was shared and many small breweries visited. Both men quickly realised that a pub connected to a brewery could reap the benefits of beer in the very best condition, delivery and cask costs would be minimised. But neither had pub experience and were anxious that the tail (pub) should not wag the dog (brewery). The Midlands was decided as the location for such a venture as there were properties within their budget and their parents were within visiting range.

The Fox and Goose was advertised in the Morning Advertiser and a visit was made during the May bank holiday in 1981). The pub had been closed for some two years and had been sold (de-licensed) to a solicitor. There were no services (gas, electricity, water) and the building needed much maintenance to get it habitable, let alone trading as a brewery pub. The old pub had been on Bridge Street and the back building had been used for stabling in the days of the pub being a coaching station and since those days as a store for defunct furniture.

After much thought and talk it was decided to make an offer for the building subject to planning permission being granted to be able to brew on site. In October 1981), notice to leave was given to Ind Coope at Romford and various items of equipment were purchased from diverse sources. Brewing finally started on 25 May 1982 after 6 months of long, hard work with the help of 2 Y-O-P’s.

It was then fully appreciated that many so-called free houses in the area were actually tied to other brewers. As they were not allowed to sell their beer in any pubs in Burton, work was started on a temporary bar at the front of the building. The seating was located in a quarry in North Derbyshire, where a stonemason had removed the pews from the methodist chapel in which Harold Wilson’s parents had been married. The beer engines were found in the back of a local garage!
The bar was opened on 1 August 1982 and with a barmaid employed at lunchtimes and early evenings only, Geoff and Bruce worked alternate nights and brewed and delivered during the day!

Process and Raw Materials

Maris Otter or Pipkin malt is crushed on a 2 roller Bentall mill (bought at a farm auction), then manually lifted and roused into the Mash Tun along with the heated incoming water from the town’s water supply. Mashing in 420 kg of malt takes 3/4 hour of hard physical labour! The wort is then allowed to drain through the false bottom - originally a stainless steel top to one of the fermenting vessels until its edge was ground and 9000 3/16 th” holes drilled with a Black and Decker! The sparge arm was made by converting an Ansells horizontal tank CIP unit.
The wort continues via an underback into the 14 barrel copper which uses a 450,000 BTU per hour gas-fired tubular burner. Natural gas is burned and drawn through a 4” pipe circulating inside the copper.
There are 9 fermenting vessels of various types and sizes. The 7 barrel. capacity plastic vessels came from Cotleigh brewery in Somerset one cold January day. In fact one of the vessels became so brittle with cold, it snapped and rolled to the hard shoulder of the M5. Quickly checking that there were no identification features on the stricken vessel, it was rolled out of sight and the journey continued.

The yeast was selected from the National Yeast collection catalogue, now based in Norwich. Properties such as quick fining and comparatively slow fermenting were sought. By chance, the final selection also had a wild yeast killer factor and the characteristics give enough fermentation control to enable priming sugar to be unnecessary.

New cultures are propagated from slopes supplied by the NYC. The frequency of new cultures depends on the results of the weekly microbiological survey. The yeast is usually acid-washed prior to pitching.

Fermenting takes 5 days, after which the yeast is skimmed off, and 12 hours later the beer is chilled to 12°C. The beer is then pumped to an outside Racking Tank and then racked into steam-sterilised casks. The brewery owns some 20 barrels, 350 Kils.

Delivery

Delivery is effected by either a 35 cwt truck or a 10 tonne Dodge lorry with sleeper cab and the luxury of a tail lift. Outlets within a 30 mile radius including Nottingham, Leicester, Stoke, Birmingham and the Black Country are visited on a weekly basis. Every week there is a two-day trip to one of eight different areas, in rotation, including Yorkshire, Kent, Bristol and Norfolk. During these trips, other independent brewers are visited to deliver and collect beer locally to Burton by Burton Bridge Brewery. The other brewers beers are delivered.

Predictably, there have been many ups and downs during the last ten years. The cellar was found to be 3 feet deep in water one morning, one of the partners spent a few hours of Christmas Eve in a police cell due to an argument over money owed to the brewery. These bad times were contrasted by coverage on the BBC Food & Drink programme, having a beer voted Camra Bitter of the Year 1983 and being voted 1990 Brew Pub of the Year by the Good Pub Guide.
After six and a half years of running the pub and brewery it was decided to get a tenant to run the pub. The second floor was converted into a pleasant two-bedroomed flat, the old bathroom made into a kitchen and later came a skittle alley on the first floor.