What goes into a pint of Harvey's?

Harvey's Brewery is renowned throughout the South East of England for its wonderful range of traditional cask ales. These ales are unpasteurised and are known as the champagne of beers. We believe this is achieved by selecting the finest raw materials and combining them with unique ‘local’ conditions brewed within a traditional brew-house.

  • Spring Water

    Rainfall which has filtered through the chalk downs over decades is drawn from our artesian well some sixty feet below the brewery.

  • Malt

    We brew with Maris Otter malted barley, the product of a long programme of cross selection dating back to the early 1900s and much prized by cask ale brewers. One of its ancestors is a descendant of the original two rowed types grown in the British Isles at least as early as the sixteenth century.

  • Hops

    Local whole hops from Sussex, Kent and Surrey comprising such long established varieties as Fuggles, Goldings, Progress and Bramling Cross to produce a distinctive hop character. Some of these varieties date back to the 1870s.

  • Yeast

    For over half a century we have fermented our beers using a yeast which is now unique to us. The crop from each week’s brewing is re-pitched into the following weeks. Countless generations of yeast cells from our original consignment have thus passed through our fermenting room.

  • Consistency

    The goal of our brewing team. We firmly believe that we are as good as our last pint and constant vigilance is the order of the day.

  • The End Product