How We Brew Our Beers

How We Brew at Rockhopper

At Rockhopper Brewery, we keep things simple, efficient, and sustainable — just how we like our beer. We brew all four of our house beers — the Rockhopper Pilsner, Early Bird Weiss Beer, Honeybuzzard Pale Ale, and our IPA — using a cleaver system that was built in-house by us. It’s an all-in-one brewing setup that lets us craft exceptional beer right here in North Devon, with minimal waste & space and maximum flavour.

1. The Mash – Building the Base

It all starts in the kettle. I fill it with pure, filtered water and heat it to around 67°C. This is where I add our carefully chosen malted barley (and wheat for the Weiss). The grains steep in the hot water, creating a sweet liquid called wort. This is where each beer begins to take shape — light and crisp for the Pilsner, biscuity for the Pale Ale, rich and hoppy for the IPA, and soft and silky for the Weiss.

2. The Boil – Adding Character

Once the mash is complete, I lift out the grain basket and crank the heat. The wort comes to a steady boil — and that’s when the hops come in. Each beer has its own hop schedule:

• Pilsner: Saaz hops for that clean, floral finish.

• Weiss Beer: A light touch of Hallertau for balance.

• Pale Ale: A mix of earthy English hops for malt harmony.

• IPA: A bold hit of American hops for that punchy citrus aroma.

The boil sterilises the wort and draws out all the beautiful hop oils and bitterness that give each beer its character.

3. The Chill – Locking in Flavour

Once the boil’s done, I chill the wort quickly dropping it to fermentation temperature quickly. This helps preserve those fresh hop flavours that define our beer styles.

4. The Fermentation – Where Magic Happens

The chilled wort moves straight into the fermenter (no transfers, no fuss). Each beer gets its own yeast strain —

• A crisp lager yeast for the Pilsner,

• A top-fermenting wheat yeast for the Weiss,

• A balanced ale yeast for the Pale Ale,

• And a bold American ale yeast for the IPA.

Fermentation takes anywhere from one to four weeks, depending on the style. During this time, yeast transforms sugar into alcohol and CO₂, developing the aroma and mouthfeel that make each Rockhopper beer unique.

5. The Finish – Conditioning and Carbonation

Once fermentation’s complete, I cool the beer down for conditioning. The Pilsner gets a long, cold rest (lagering) to smooth out the edges, while the ales and Weiss are carbonated and brightened, ready for our 300 litre tanks. Every pint is unfiltered, cold-conditioned in our cool room, and poured fresh from the tank!

6. The Pour – Fresh from the Source

From grain to glass, our system keeps everything in one vessel — meaning less cleaning, less water use, and a smaller footprint. It’s efficient brewing with zero compromise on taste.

So whether you’re sipping our crisp Pilsner after a surf, a refreshing Weiss on a sunny afternoon, or a hoppy IPA to kick off the weekend, you’re tasting the result of a brewing process built on quality, care, and a touch of Rockhopper craft.