Turpin’s Brewery is an independent microbrewery situated in Cambridge and it was set up in 2014 by local son and resident Marcus Turpin to supply Cambridgeshire and the surrounding areas.

One charming afternoon whilst relaxing with a pint of local ale at The Lord Byron Inn, Marcus realised that the closest his senses had been to this feeling was meditation… thus Turpin’s Brewery and ‘Meditation’ ale were born!

After a lot of ‘Meditating’ and refreshing ‘Meditation’ indulgence, balance at the brewery needed to be restored by the dark side. And, after many nights of enlightenment - that dark side came in the incomparable form of Cambridge Black.

Turpin’s Brewery - real ale harmony since 2014.

The Process

Step 1

The four essential ingredients required to make beer are water (referred to by brewers as liquor), malted barley, hops and yeast.

Step 2

A brew begins life with mashing in: the mixing together hot liquor and milled malted barley in a vessel called the mash tun. The mixture, called the mash, is allowed to stand for 90 minutes, during which time the starch in the malt is converted into simple, fermentable sugars.

Step 3

The wort (the liquid which runs off from the mash tun) is transferred to the copper where it’s brought to the boil and hops are added. The wort is boiled for 90 minutes and is then cast into the hop back where a second amount of hops are added to give aroma or hop character.

Step 4

The hopped wort is then transferred via a chiller to the fermenting vessels where yeast is added. This is called pitching the yeast. Yeast, a microscopic single-cell organism, converts sugars into to alcohol and carbon dioxide.

Step 5

The fermentation takes approximately 3 days, during which time the yeast increases in mass by a factor of 5. The beer is then chilled and the excess yeast floating on top of the beer is selectively harvested for re-use.

Step 6

Now the beer is ready to be racked into casks where isinglass finings are added to allow any remaining yeast to settle out. At this stage, the yeast is still alive and still fermenting slowly – this is the secondary fermentation or cask-conditioning phase. The beers will be bottled on site and available for sale as well as being available on draught for the freshest taste.
  • meditation brew logo
  • malt in a pint
  • brew master in his brew laboratory
  • cambridge black brew logo
  • wrench next to a beer tank
  • beer tank
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