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:
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:
One thing I really approved of was Hayman’s approach to coping with injuries:
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…
Cheers to The Singapore Craft Brew Club for organizing a great event.
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