The water used for brewing is known as ‘liquor’ and we draw ours from an artesian well deep beneath the brewery.
Faversham sits on a layer of chalk which acts as a natural filter for rainfall. It takes years for that water to filter into the aquifer (essentially a natural, underground reservoir) beneath the town.
This certified mineral water is then drawn into our historic brewhouse where it is heated and combined with crushed malted barley at the start of the brewing process.
An artesian well is a well that has been sunk down through an impermeable ground layer to reach a confined aquifer.
The water in an artesian well rises up through the well as a result of the hydrostatic pressure exerted on the water by the confining layer above it, as well as that of the surface water draining down into the aquifer from surrounding ‘recharge zones’.
Our brewery uses approximately 40 million gallons of water from our artesian well per year with a total of 16% of the extracted water going into the finished product. Our water recovery plant, built at the edge of the brewery site in 2013, allows us to recycle up to 55% of the water used returning the clean water to Faversham Creek.
