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Saviour Brewery at The White Hart, Hamstead Marshall

The Saviour Brewery is the in-house brewery at The White Hart Inn, Hamstead Marshall and its real ales are not available anywhere else.

 

The Saviour Beer Range

 

Along with special brews to match the seasons and favourite holidays, the Saviour range offers three main beers: Saviour Boozer, Saviour Gold, and Saviour Tipple.

A simple session ale, brewed using  Northdown hops from Worcestershire.  A good example of a Midlands brew, compared with the bitterness of London beers.

A golden beer using pale and crystal malt, with Fuggles and golding hops.  A full-bodied beer with a satisfying bitterness to offset the sweetness of crystal malt.

A dark complex brew using chocolate and roasted malts. Dry hops ensure the malts are balanced with a hint of bitterness.

Saviour Pennies – the Saviour Beer Club

Join the Saviour Beer Club for just £20 per year – this gives you a 50% discount on the Saviour range from £4 to £2 per pint (you’ll recover your membership fee in just 10 pints, and from then on you’ll be saving money).

Beer Club members are also invited to free quarterly brewery evenings with the opportunity to sample new seasonal beers.

Beer to Go!

Some nights you might want to pop in for a quick pint – and then take some of our beer home with you. If you join the Saviour Pennies Beer Club you can buy a 3-litre bottle to take home for just £10!

Production Process

The hops we use are from Charles Faram, the largest hop merchant in the country and the malt is from Warminster Maltings, who are the oldest maltsters in the UK.
 
The brewing process is both science and art – a bit of alchemy – that transforms plants you see growing in the fields and hedgerows into your favourite tipple.  The key first step is the magical maltster, who takes barley and turns it into many different types of malt: malt that is sweet, or tastes of chocolate or converts to alcohol.  Malts are dependent on the seed; how it is grown and how malted.  The brewer or brewster’s job is to extract sugars from the malt by steeping, or mashing, the malt in warm water.  This sugary liquid is called wort.
 
Hops grow in hedgerows; Stella and John have planted two, soon to be five, in the front garden of The White Hart Inn.  These plants grow to 20 feet tall, producing flowers, which are boiled with the wort to produce hopped wort.  Once the hopped wort has cooled, yeast is added to consume the sugar and produce alcohol. So from everyday materials, beer is produced that makes everyone in the bar an expert on every subject!
 

How to Find Us

The White Hart Inn is located in Hamstead Marshall, RG20 0HW (10 minutes from Newbury, Hungerford, and the M4).
 
Contact details:
01488 657545
 
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