The only Microbrewery operating in the historic heart of Glasgow, Drygate has been brewing with Open Doors and Open Minds for four years, mashing in for the first time in 2014.
Operating across our state of the art bespoke 24Hl Brewhouse + 250L Studio Brewery, our brewing team share a passion for great beer. Housed in a converted box factory under the iconic Seven Peaks of the roof, our building reflects on Glasgow’s industrial past while the experiential brewery inside invites visitors on a journey of brewing and discovery.
85 Drygate was built in 1964, originally as a box assembly and screenprinting factory, using brick, steel and concrete. The design concentrates on existing eccentricities of the building, bearing traces of all its previous incarnations: box factory, print works, bottling plant and storage unit.
The original structure and details of the building have been preserved including the restoration of the original Seven Peaks of the sawtooth roof, exposed brick walls displayed behind newly installed panes of glass and the preservation of paint marks on the concrete floor, celebrating traces of the building’s functional heritage.
THE BREWING PROCESS
Whole malted Scottish barley is split into grist in our 2 roller mill and is elevated to the mash tun.
Malt is combined with warm water in the mash tun releasing starch and enzymes.The enzymes turn the starch into fermentable sugars, namely maltose.
The mash is rinsed with warm water to separate the clear liquid wort and residual grain. The spent grain is used to bake bread and is also repurposed as cattle feed.
4. BOILING & WHIRLPOOL
The wort is boiled in the kettle to sterlise it. Bittering and aromatic hops are added at the beginning and end of boil respectively to flavour the beer.
The hoppy mix is spun to separate the hop “trub” to leave a clear
wort for fermentation.
The wort is cooled through a tubular heat exchanger in preparation for fermentation. Hot water is created for the next brew, saving energy
Yeast is added to the wort and the magic happens. Sugars are turned into alcohol and C02: Nature at its finest!
The beer is now stored at low temperature to improve flavour and stability. Dry hops are added for even more aroma and flavour.
The conditioned beer is filled into kegs or casks, hand bottled or sent away to be canned.