The Pack Masters

  • Graham Coull

    Graham (on the left) is the action man - energetic, determined, and self-confident. A successful entrepreneur, he built the Pinnacle chain of mobile phone shops, which he sold to Vodafone. He has been actively involved in craft brewing and the spirits market for over ten years. Graham is a surprisingly successful triathlete regularly competing in the UK and overseas. 

  • Paul Whelan

    Paul (middle left) does the hard work. He is one of the most knowledgeable brewers you will meet. He studied brewing at Heriot Watt University, has been a Master Brewer with the Institute of Brewing & Distilling for over 30 years, worked for many years as Production Manager in the Allied brewery in Alloa, and has worked for 10 years as a craft brewer. He cares deeply about brewing, and produces beers we are all proud of.

  • Carlo Valente

    Carlo (middle right) is the creative one and he has huge knowledge of the drinks industry. He enjoys his beers and has worked in the industry for over 30 years, owning and managing a couple of bars, selling to bars and convenience shops and inventing new drinks. A brief visit to his life reveals a fanatical golfer whose handicap remains stubbornly average, and a passionate native of Kirkcaldy.

  • Andrew Richardson

    Andrew (on the right) is the new boy from the big corporate scene trying out his moves in the world of craft brewing.  He has had a few beers along the way, with Courage, with Guinness in Cameroon, as Managing Director of Seychelles Breweries and as Managing Director of The Scotsman newspaper. He is also a mediocre golfer who thinks he should be better, and an Edinburgh and Scotland rugby fan who believes things can’t get worse. 

How we make our beer

  • 1

    It all begins with barley. Barley contains starches that are the natural sugars that power fermentation so the grains are soaked in water to germinate. To stop the germination at the perfect point, the barley is heated in a kiln – the temperature of which decides the flavour of the malt and the ale. 

  • 2

    We crush the malt into a course grind and mix with hot water in a mash tun to release the sugars into the liquid. Once the sugars from the malt have been converted the remaining 'wort' is boiled with hops for at least an hour in a copper. The hops create the bitter flavour and aroma, and act as a natural preservative. After boiling, we filter through even more hops.

  • 3

    The cooled wort is run into fermentation tanks and we add yeast. Yeast feeds off the sugars in the wort and ferment to produce alcohol and carbon dioxide (the bubbles). Each specific yeast variety produces different flavours, and we go to great lengths to preserve our own uncontaminated yeast variety. We use 4 different types of yeast in order to enhance and enrich the flavour of our ale.

  • 4

    Finally, all our ales are traditionally cask conditioned. Conditioning covers all of the changes that occur in the beer from the time it is primed to the time it is served. This process allows the yeast to continue fermenting slowly, transforming our hand-crafted liquid into a fresh ‘real ale’ worth howling for.

Awards