Brigadoon Brewery is really divided in to two distinct areas.
The first is in the front and in visible to the public. This is our historical brew area. All equipment and process are to period with two exceptions.
1. When we opened the Fire Marshall would not allow a wood or coal fired so we had to go with a dragon (propane) powered fire.
2. Traditionally period breweries would have used open air fermentation. We tried that and found that the wild yeast in our area was not concussive to making beer and we could
not replicate beer styles from the British Isles. We cheat and transfer to a food grade bucket and then take it the back modern brewery where we transfer it to a temperature
controlled modern fermenter.
The Second is our modern brewery which is in our back
building and is only visible during guided tourers.
Equipment
