It starts with malted barley ground into grist and mixed with hot water (which brewers call “liquor”) to make a mash. This pulls out all the good sugars. That sugary liquid? That’s “wort”. We boil it with hops to give Bathams its signature bite.

Next, it heads into the fermentation vessel where we add our own unique strain of yeast, one we’ve carefully kept going for generations. After around five days, the sugar’s turned into alcohol and natural fizz. Beer is born.

But we don’t rush it. We let it mature in conditioning tanks, then into casks with a handful of extra hops (for aroma) and a bit of sugar (for a second fermentation). That’s where the magic happens: real cask-conditioned ale that develops proper flavour, character and strength right there in the pub cellar.

Keg and lager might be easier to handle. But Batham’s is brewed the hard way, because that’s the way that tastes best.

We don’t cut corners. We don’t mess about. We just make real ale, properly.

Click here to see the awards to prove it.

Want to know more? CAMRA’s your next stop.