Slow Beer

Carefully Craft Brewed In East Lothian

Carefully Craft Brewed In East Lothian

Carefully Craft Brewed in East Lothian

Unfiltered and Unpasteurised

Traditional brewing style for fuller flavour

Traditional brewing style for fuller flavour

Traditional brewing style for fuller flavour

Bottle Conditioned Ales

Allows development of complexity and character

Allows development of complexity and character

Allows development of complexity and character

Reducing Environmental Impact

Limiting our energy use and waste production

Limiting our energy use and waste production

Limiting our energy use and waste production

A Passion for Detail

Using local ingredients wherever possible

Using local ingredients wherever possible

Using local ingredients wherever possible

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Welcome to Hurly Burly Brewery

We are a small but growing microbrewery producing limited quantities of really excellent bottle conditioned beer. Our goal is to produce premium ales by continually looking for ways to improve recipes, production, presentation and our understanding of what makes craft brewing such a lively industry.

Slow beer, craft brewed in East Lothian

Our beers are craft brewed and bottle conditioned in a traditional style using the best, freshest and where possible local ingredients. Everything is done by us – and mostly by hand – brewing, bottling, capping, labelling and packaging. To make things really tricky for ourselves we even design our own labels and website and are exploring growing our own hops here in sunny East Lothian! This ensures we control every aspect of what you see – and taste.

This all takes time – a commodity in short supply – but we found a great local supplier allowing us to produce what we like to call – “slow beer”: carefully considered, brewed, conditioned and bottled for your enjoyment.

Unfiltered, unpasteurised and bottle conditioned

We are often asked – “Why unfiltered, unpasteurised and bottle conditioned?”. Typically a larger brewery would go to great lengths to produce a crystal clear beer by post-processing the beer after fermentation through the use of extra settling tanks and filtration units as well as pasteurising the beer to remove any remaining yeasts. The result is a clear but flat beer that requires carbon dioxide or nitrogen to be introduced before bottling. Many fine beers are produced this way.

We feel, however, that this filtration process impacts on flavour, mouthfeel and overall enjoyment of the beer. By not filtering and pasteurising, we retain some of the yeasts and enzymes during bottling and then carefully control the temperature for a period of weeks when our beer is allowed to ‘condition’ and develop unique character and complexity resulting in a great flavour and drinking experience. Many of the ales will also ‘settle’ sufficiently during this period of conditioning to produce clear beer in the glass. This does however depend to an extent on how the beer is poured and the style of beer.

Pouring the beer gently into a suitable glass and leaving the last few millilitres containing the settled yeast in the bottle, will result in beautifully glass of ‘real ale’. The yeast is perfectly good and nutritious to drink and some prefer to include the sediment. This will usually result in a cloudy glass of beer but just as enjoyable!

Reducing our impact on the environment

Brewing is already an energy intensive process and as a result we think it is important to reduce our carbon footprint wherever possible. Happily, one of the side-effects of us not filtering and pasteurising our beer is that we require less equipment and therefore less energy as well as requiring less use of cleaning chemicals and water to produce our beer. We do however require one special ingredient to allow the beer to condition – time. Not always easy to find, but crucial to the taste and enjoyment of our beers!

Passion for detail

We love what we do and hope this is reflected in the beer you drink as well as the way it is produced and presented.

Our ingredients are sourced locally wherever possible. East Lothian produces perfect barley for beer – unfortunately much is shipped a long way for malting before it is available for brewing. Luckily our base malts are sourced from nearby Mungoswells who not only grow superb barley (and wheat) and malt it, but will grind it in an amazing modified Swiss Army mill – something to behold!

We buy our hops from suppliers who source from the rest of the UK, Europe and the USA – not great for our carbon footprint. Hops are not traditionally grown as far north as East Lothian but how can we be sure without trying! So we planted a small selection of bines and these have been growing very successfully for the last 4 years which we use to produce a limited edition green hopped ale in October. Our long-term goal is to use local malts and local hops for all our beers. Time will tell…