The essence of brewing at Yorkshire Coast Brew Co. is simplicity:
1. Crushed malt, of varying types and barley varities, is mixed with hot water and left to infuse for two hours.
2. The wort is then run off into the copper, where English hops (of a variety of growths) are added and the whole is boiled together.
3. The hot, hopped wort is then transferred to the hop back and the hops are filtered out.
4. The next stage requires the hot wort to be pumped through a heat exchanger into a fermenting vessel, where the yeast will be added by skimming from an adjacent fermentation.
5. After one week the beer will be run into casks, fined, and sent out to trade after a period of maturation.