Brew kettle, Mashing, Grains added to the brew kettle, Krafty Braumeister, Leiston, Suffolk

How we brew

There are four main steps that The Krafty Braumeister in Leiston does different:

Grinding the malt grains fresh on brewing day

Using step-infusion

Bottle conditioning

Strictly no use of sugar or other supplements

At the Krafty Braumeister brewery we buy whole malt grains. In this way we avoid long storage time for crushed grains. We grind the malts only just before brewing. That ensures that the full flavour of the grains end up in your beer and don’t evaporate through long storage of crushed grains.

Step infusion is the brewing process applied by The Krafty Braumeister. During the mashing process we increase the temperature of the brewing liquor in several steps ranging from about 40 C up to 78 C. This process prolongs the brewing process but makes sure that all the sugars of the grains get into your beer.

At the Krafty Braumeister we use a very traditional way to condition (carbonate) our beers. Before we fill bottles and kegs with our ready fermented beers we add unfermented wort (=liquor consisting of malt and water which is the basis for any beer) and a tiny bit of fresh yeast to the fermenting vessel. This step ensures that carbonation continues in the bottle or keg and produces CO2 in a natural way, adding refreshing fizziness to our products.

This step prolongs the maturation process of the beer for at least two weeks (depending on the beer style sometimes even much longer). To save this time a huge number of breweries force-carbonate the beer by adding CO2 from a gas cylinder. In our opinion the force carbonation process interferes in the natural maturation of beer and does not allow the beer to develop its natural aroma.

Pure beer is the quality requirement at The Krafty Braumeister. We do not add sugars or other supplements to our beers. All the sugars in a “Krafty” derive from the grains. We do not use finings to clear up the beer nor chemicals to speed up the fermentation process. 

“Krafty” beers are pure and therefore a bit cloudy. The cloudiness is natural as well as a tiny residue at the bottom of each bottle. We do not filter the beer for that reason to maintain all flavours and aroma in the beer.  

Whenever you drink a Krafty, you will enjoy refreshing full flavour and aroma german beer styles offer – brewed in traditional way in the coastal town of Leiston in the heart of Suffolk. 

Beer History in Leiston from Royal Standard to Daft Monk Brewery

Tony Green, CAMRA Ipswich, was so nice to provide information as follows:

Just recently a microbrewery was located in the premises of the Volunteer. It seems that the (then) landlord of the Volunteer ran it in 2010 and may be even after that. Oddly enough, the brewery's website is still online ( though probably only because it was registered as a long-term site (it expires in December 2019). According to the App “Ratebeer”, Bad Habit was a 4.7% golden ale, Bishop's Ballsup was a 4.0% bitter and Mr Figgins was a 7.4% spiced ale.

The only other record of brewing in Leiston was found in the 1844 White's Directory, which listed George Gildersleeves as a brewer & spirit merchant. In 1855, the same directory listed him as a brewer & beerhouse keeper. According to the records, he was at the White Horse in 1839/1840 and then moved to the Royal Standard in 1841, where he's recorded up to the census of 1851. His wife alone is recorded in the 1861 census, so he probably died between those years. So from those dates, he may well have been brewing *at* the Royal Standard.

There must inevitably have been more brewers in the town before that; almost certainly all based in pubs, as it was the norm before the 19thcentury for pubs to brew their own beer, since only a few commercial brewers existed before that time. Though records from that long ago are few and far between and that is why 

I like to ask if anyone knows more about the brewing history of Leiston. I’ll be grateful to hear from you. Please get in touch!