It’s no secret we love lager: we set up our brewery to make our flagship Keller Pils and brew lager every week of the year! Lager is a style of beer that is incredibly difficult to master, but we love the challenges that brewing this type of beer brings. We source our malts from Germany and Belgium as these suit the profile of our our beers down to a tee, and provide classic notes to our modern renditions.

We operate a state-of-the-art brewhouse from Krones, complete with a traditional lactic acid propagation plant (classic German method of adjusting acidity) to produce beers with balance, nuance and depth of character. In this plant we naturally produce “sour” wort with a special strain of lactic acid bacteria, originally isolated from the husk of malt; this sour wort is in turn used to adjust the pH across the brewing process. This is a totally natural way to brew and is the way for German brewers to deal with alkaline water such as the water we have in Bristol.

All of our beers are unfiltered and vegan friendly.

Known for: Lagers & Belgian Speciality.

At Lost and Grounded Brewers, we have a clear focus on sustainability, and our social responsibility to overcome

the challenges of reducing our own environmental footprint.

We operate one of the most advanced small breweries in the UK and we monitor our brewhouse efficiency weekly. Since we first opened in 2016 we have

collected this data and used it over the years to utilise our technology and reduce our environmental impact.

Brewery expansions and running at full capacity has led to an increase in overall efficiency whilst our brewhouse piping is insulated to a world-class

standard, further reducing our electricity and natural gas consumption. Over the last 24 months we have reduced our water, gas and electricity usage by

40%. We’ve also been able to reduce our water ratio of 6-8L water :1L beer to 4L water :1L beer from 2017.

The advanced technology and engineering of our brewhouse:

• Enables us to precisely control our kettle during boiling so we can efficiently manage the

amount of energy we use during brewing.

• Provides efficient lauter tun operation, meaning across a year we use less 10% less malt

compared to similar-sized craft brewers, which also reduces malt truck deliveries by the

same amount.

• Reduces energy consumption by way of industry best-practice pipe and vessel insulation, an

item often overlooked in smaller craft brewer, which reduces heat loss. Additionally, we

use variable speed drives on of our all utility pumps (hot water, cold water, refrigeration)

which means our pumps only run as fast as they need to supply demand.

All of or electricity is obtained from 100% green and renewable sources.

In June 2022 we installed a 30 tonne malt silo at the brewery to reduce our plastic grain bag waste. Previously we had

accepted delivery of our malt in 25kg polypropylene bags and typically used 16 sacks per brew, 4 times daily. The

installation of our silo allows us to save 15,000 polypropylene sacks from going into landfill each year.

We also recycle our spent grains after mashing which are picked up by our local farmer who uses it for animal feed.

This year, after a successful application to the West of England Combined Authority, we

were awarded a Green Business Grant to support the commission of our new energy recovery

system expansion. The installation of a vapour condenser on our kettle recovers the energy

from boiling wort and uses it to heat water for use in subsequent brews or

kegging/cleaning. The boil vapour (steam) now flows through a plate heat exchanger,

warming fresh water up to 80 degrees before being returned to our hot water tank. This is

estimated to further reduce our natural gas consumption by 10% and save 70 tonnes of

CO2 output over the next 4 years.

As well as this our steam generator has a built-in energy recovery system on the flue to preheat the water from the brewery's exhaust gases. We also plan to install a CO2 recovery system

which will be able to capture, purify and reuse CO2 that is produced during the fermentation process