A historic fermentation system developed in Burton upon Trent whereby the fermentation is conducted in large casks and the yeast is propelled from the casks into a collecting trough through a long spout rising from the shive. The system is suitable for the highly flocculent yeast used in Burton beers and is said to produce specific and desirable flavour features. However, it is very labour intensive and expensive to operate due to the extensive and difficult cleaning required.

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