Located in Strawberry Hill, Surrey, British Columbia, Russell Brewing Company has been brewing premium craft beer since 1995 using the finest ingredients available. Our beer is 100% natural and has no preservatives. We don't pasteurize, which means we don't kill the taste. You drink our beer just the way it is brewed.
Fanatical about beer, we believe that the passion and quality that goes into creating Russell beer comes through in the taste.
As a true dedicated student of craft brewing he cut his teeth on home brewing back before the term Craft Brewing was coined and good beer was hard to find. In 2012 Kevin started working at Russell, Kevin's skill as a head brewer are recognized and put to the test. His brew of the Angry Scotch Ale received a gold medal at the 2014 Canadian Brewing Awards. Kevin and his team keep coming up with innovative, creative and fearless beers.
At this time Russell Brewing has partnered with a company in China and four Russell brew pubs are in the process of being built. Kevin has flown to Hefei, China to teach the new brewer's Russell's brewing recipes and techniques.
When Kevin's not in the brewery you can find him on the golf course working on his swing or in the kitchen cooking up a mishmash of exotic cuisines. The dude does not stop messing around with flavours.
We asked Kevin for something he would like to see as a brewer and he gave us this little tidbit: “I think every pub should have a local mild and bitter on hand pump".
It all starts by selecting the best possible ingredients.
Our Brewing Process
The following is an overview of the process of how beer is made at Russell Brewing Company.
The barley malt goes into the mill where it is cracked open allowing the sugars to be released from the grain. The cracked grain then travels up the auger and into the hopper where it is then released into mash tun.
As the cracked grain feeds into the mash tun, water is added to the mix and the Brew Master begins mashing (or churning) the mixture. After the mixture, which is now known as the mash, has been mixed well, it is left to sit for one hour.
After one hour, the Brew Master gently flushes the mash with hot water and the liquid is then filtered into the brew kettle. This liquid is now referred to by brewers as the wort.
The wort is boiled for one to two hours, depending on the recipe. During the boil, the Brew Master adds preservative hops at the start of the brew and aromatic hops towards the end of the brew. He also adds a natural clarifying agent called Irish Moss which helps remove large particles from the liquid.
Note: Irish Moss is a seaweed that is harvested off the coast of Newfoundland. It has a positive and negative charge and attracts large particles which then drop to the bottom of the liquid.
The next stage of the brewing process is called whirl pool where the liquid is pumped out and back into the brew kettle which creates a whirl pool-like action. The heavy particles (called the trub) are pushed to the bottom of the kettle, leaving a brilliantly clean wort. The wort is then run out of the brew kettle, through the heat exchanger unit and the temperature of the liquid is cooled down to help create ideal conditions for the yeast to take effect.
From the heat exchange unit, the liquid is then pumped into the fermenter and the yeast is added. The yeast eats the sugar from the liquid and releases carbon dioxide and alcohol
After the beer has completed fermentation, it is moved to a conditioning tank and conditioned (or matured) for 3 - 6 weeks (depending on the type of beer that is being brewed). This conditioning period allows the flavours of the brew to integrate resulting in a full-flavoured, well-rounded product.
All Russell products are carefully filtered down to 1 micron, which is ideal for draught beer. The filtration process is carefully monitored by the Brew Master to ensure that a clean, high-quality product is delivered.
The beer is then packaged ready for direct delivery to a variety of fine pubs and eateries and private liquor stores located throughout Western Canada.