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This is how Bishops Finger is made . . . from barley to bar and bottle. Hot water is drawn from Kentish Greensand through a 200 feet deep man-made well dug prior to 1889. It penetrates the upper brick earth layer then through the green-sand into the basal chalk stratum. Water is extracted 48ft below the well-head. Although the well is only 100 yards from the sea the pressure from this artesian well keeps salt water at bay. The water is taint-free, chalky and of medium hardness. It then is mixed with malted Winter Barley which has been grown locally in East Kent on the Downs near Canterbury is converted to malt in Essex to extract sugar and flavour The mixture of the water and the malted barley, know as wort, is infused only in traditional Mash Tuns of Russian teak built in 1914. For more detailed look at the brewing process why not book a brewery tour at the Shepherd Neame brewery, Faversham. |
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The basic brewing process has not changed a great deal in centuries, even though we have worked hard on modern, environmental issues to make Shepherd Neame Britain's first "green" brewery. 
The wort is then spiced for additional flavour and aroma with choicest East Kent Goldings Hops, grown within thirty miles of Faversham. The mixture is cooled and yeast is introduced and it is fermented to a full 5.4% Alcohol by Volume. The resulting fermentation converts most of the sugar to alcohol.