The Singapore Craft Brew Club strikes again… with yet another event for craft beer drinkers. 
Brewery tours don’t happen too often in Singapore – but Hayman Tin from The Pump Room made time to host brewery tours and field questions about beers and brewing. We were also treated to a free flow of beer till 9pm – a great incentive for an after work event on a Monday!
Here’s Hayman at his workplace:
Hayman!
We got a good chance to poke around in the brewery and cellar. Hayman was a great host and took us through the steps of getting beer out to the taps, all the way back from crushing the malt.
Some highlights of the Pump Room:
- It takes about 7 hours to get one batch of wort into the fermenter!
- Brewhouse size is 1400L
- Fermenters and brite tanks are 3000L
- Grain is mixed into water entering the Mash Tun or Kettle
- Mash is pumped UP to the Lauter directly above before running back to the Kettle
- Only one brew a day maximum(Lucky Hayman!)
- Total Brewery Capacity: 33000L!
Some photos of the brewery:
Lauter Tun
Malt Case
Cellar
Headed for the Taps!
One thing I really approved of was Hayman’s approach to coping with injuries:
I approve of this First Aid Kit.
I particularly enjoyed the IPA and seasonal Cherry Ale. The IPA had a great balance of drinkability struck between malty grain and moderate use of American pine/citrus hops. The Cherry Ale was extremely sessionable, with great cherry on the nose bolstered by caramel and toasty grain character. It finished quick and crisp – would have been awesome on a hot day outside.
I was one of the last to leave, and it started to get pretty loud with club members testing out their vocal abilities…
L-R: David, Khor Kar, Davey.
It starts to get a little wild from here.
Cheers to The Singapore Craft Brew Club for organizing a great event.
