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Alloa, East Vennel, Thistle Brewery

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Alloa, Thistle Brewery, Main Building, interior View of underside of wooden fermentation vat on second floor from ground floor showing the supporting floor structure. Note the blocked yeast introduction opening (part parachute skimming system superceded by Scottes Yeast System introduced in 1949) and modern tap for allowing the draining of the beer from the vat. This beer is run into tanks (by hose) on the ground floor On-line Digital Images SC 2491736 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Main Building, interior View of underside of wooden fermentation vat on second floor from ground floor showing the supporting floor structure. Note the blocked yeast introduction opening (part parachute skimming system superceded by Scottes Yeast System introduced in 1949) and modern tap for allowing the draining of the beer from the vat. This beer is run into tanks (by hose) on the ground floor 26/8/1999 Item Level
Alloa, Thistle Brewery, Office yard View from NE. Access to cellar area is visible on the left On-line Digital Images SC 2491737 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Office yard View from NE. Access to cellar area is visible on the left 26/8/1999 Item Level
Alloa, Thistle Brewery, Office Courtyard View of main brewery building looking N. In the middle distance is one of the original fermenation blocks with access to cellar area visible and malt handling area on the left On-line Digital Images SC 2491738 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Office Courtyard View of main brewery building looking N. In the middle distance is one of the original fermenation blocks with access to cellar area visible and malt handling area on the left 26/8/1999 Item Level
Alloa, Thistle Brewery View of main brewery building looking N. In the middle distance is one of the original fermenation blocks with access to cellar area visible and maltings on the left On-line Digital Images SC 2491739 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery View of main brewery building looking N. In the middle distance is one of the original fermenation blocks with access to cellar area visible and maltings on the left 26/8/1999 Item Level
Alloa, Thistle Brewery, Malt Storage area View from S of S frontage. Note taking-in doors and pulley. This building appears to date, in part, from early 19th century and incorporates rubble construction with later brick construction On-line Digital Images SC 2491740 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Malt Storage area View from S of S frontage. Note taking-in doors and pulley. This building appears to date, in part, from early 19th century and incorporates rubble construction with later brick construction 26/8/1999 Item Level
Alloa, Thistle Brewery, Malt Storage area View from S of S frontage. Note taking-in doors and pulley. This building appears to date, in part, from early 19th century and incorporates rubble construction with later brick construction On-line Digital Images SC 2491741 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Malt Storage area View from S of S frontage. Note taking-in doors and pulley. This building appears to date, in part, from early 19th century and incorporates rubble construction with later brick construction 26/8/1999 Item Level
Alloa, Thistle Brewery, Cask Store, interior Detail of one of two early to mid 19th-century windows On-line Digital Images SC 2491742 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Cask Store, interior Detail of one of two early to mid 19th-century windows 26/8/1999 Item Level
Alloa, Thistle Brewery, Office Yard View from SE. The tank for storing oil for firing of coppers on left. This has been disused since c.1992 when gas firing was introduced. Access to cellar area (cask store and racking area) visible on right below original fermentation block (now office space). On-line Digital Images SC 2491743 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Office Yard View from SE. The tank for storing oil for firing of coppers on left. This has been disused since c.1992 when gas firing was introduced. Access to cellar area (cask store and racking area) visible on right below original fermentation block (now office space). 26/8/1999 Item Level
Alloa, Thistle Brewery, main building second floor, Tun Room, interior View from SSW showing 10 oak-bodied and copper-lined fermentation vats. The floor of red quarry tiles for hygiene purposes. Note the pipes running down the length of the space which carry wort from the paraflow/heat exchanger (which reduces the wort to room temperature) on the third floor. Yeast is added in order to attain fermenation, turning the wort into beer. At the time of survey, 3 out of 10 vats appeared to have been out of use for some time. On-line Digital Images SC 2491744 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, main building second floor, Tun Room, interior View from SSW showing 10 oak-bodied and copper-lined fermentation vats. The floor of red quarry tiles for hygiene purposes. Note the pipes running down the length of the space which carry wort from the paraflow/heat exchanger (which reduces the wort to room temperature) on the third floor. Yeast is added in order to attain fermenation, turning the wort into beer. At the time of survey, 3 out of 10 vats appeared to have been out of use for some time. 26/8/1999 Item Level
Alloa, Thistle Brewery, main building second floor, Tun Room, interior View from SSW showing 10 oak-bodied and copper-lined fermentation vats. The floor of red quarry tiles for hygiene purposes. Note the pipes running down the length of the space which carry wort from the paraflow/heat exchanger (which reduces the wort to room temperature) on the third floor. Yeast is added in order to attain fermenation, turning the wort into beer. At the time of survey, 3 out of 10 vats appeared to have been out of use for some time. On-line Digital Images SC 2491745 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, main building second floor, Tun Room, interior View from SSW showing 10 oak-bodied and copper-lined fermentation vats. The floor of red quarry tiles for hygiene purposes. Note the pipes running down the length of the space which carry wort from the paraflow/heat exchanger (which reduces the wort to room temperature) on the third floor. Yeast is added in order to attain fermenation, turning the wort into beer. At the time of survey, 3 out of 10 vats appeared to have been out of use for some time. 26/8/1999 Item Level
Alloa, Thistle Brewery, main building, second floor, Tun Room, interior View of interior of fermentation vat no. 6. Note coils for keeping the wort at a steady temperature to control fermentation (known as attemporation) On-line Digital Images SC 2491746 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, main building, second floor, Tun Room, interior View of interior of fermentation vat no. 6. Note coils for keeping the wort at a steady temperature to control fermentation (known as attemporation) 26/8/1999 Item Level
Alloa, Thistle Brewery, main building, second floor, Tun Room, interior View of interior of fermentation vat no. 6. Note coils for keeping the wort at a steady temperature to control fermentation (known as attemporation) On-line Digital Images SC 2491747 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, main building, second floor, Tun Room, interior View of interior of fermentation vat no. 6. Note coils for keeping the wort at a steady temperature to control fermentation (known as attemporation) 26/8/1999 Item Level
Alloa, Thistle Brewery, main building, second floor, Tun Room, interior View of interior of fermentation vat no. 10 showing fermented wort On-line Digital Images SC 2491748 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, main building, second floor, Tun Room, interior View of interior of fermentation vat no. 10 showing fermented wort 26/8/1999 Item Level
Alloa, Thistle Brewery, main building, second floor, Tun Room, interior View of interior of fermentation vat no. 10 showing fermented wort On-line Digital Images SC 2491749 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, main building, second floor, Tun Room, interior View of interior of fermentation vat no. 10 showing fermented wort 26/8/1999 Item Level
Alloa, Thistle Brewery, Basement floor, Cellar/Cask Storage area, interior View from SSE showing wooden keg racks (also known as 'gauntresses'). Sample casks are placed on these racks to promote 'stillage'. The beer can then be tasted as part of quality control On-line Digital Images SC 2491750 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Basement floor, Cellar/Cask Storage area, interior View from SSE showing wooden keg racks (also known as 'gauntresses'). Sample casks are placed on these racks to promote 'stillage'. The beer can then be tasted as part of quality control 26/8/1999 Item Level
Alloa, Thistle Brewery, Brewhouse, second floor, interior High level view of coppers from SE showing the oldest (originally open) rivetted copper no. 1 (makers plate attached to steam outlet: 'RG Abercrombie & Co Ltd Engineers, Coppersmiths, Brassfounders Alloa') in background and copper no.2 in forground. To left is the Mash Tun with modern stainless steel cover, the cast-iron body of which probably dates from about 1870. Here the cracked corns of malted barley from the grist case above are 'sparged' or mashed with hot water in the Mash Tun before the liquid extract of malt or 'wort' is run into the coppers. Here the wort and hops (manually added) are boiled together. The liquor is then run into a hopback (on the first floor) where all solids are removed On-line Digital Images SC 2491751 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Brewhouse, second floor, interior High level view of coppers from SE showing the oldest (originally open) rivetted copper no. 1 (makers plate attached to steam outlet: 'RG Abercrombie & Co Ltd Engineers, Coppersmiths, Brassfounders Alloa') in background and copper no.2 in forground. To left is the Mash Tun with modern stainless steel cover, the cast-iron body of which probably dates from about 1870. Here the cracked corns of malted barley from the grist case above are 'sparged' or mashed with hot water in the Mash Tun before the liquid extract of malt or 'wort' is run into the coppers. Here the wort and hops (manually added) are boiled together. The liquor is then run into a hopback (on the first floor) where all solids are removed 26/8/1999 Item Level
Alloa, Thistle Brewery, Brewhouse, second floor, interior High level view of coppers from SE showing the oldest (originally open) rivetted copper no. 1 (makers plate attached to steam outlet: 'RG Abercrombie & Co Ltd Engineers, Coppersmiths, Brassfounders Alloa') in background and copper no.2 in forground. To left is the Mash Tun with modern stainless steel cover, the cast-iron body of which probably dates from about 1870. Here the cracked corns of malted barley from the grist case above are 'sparged' or mashed with hot water in the Mash Tun before the liquid extract of malt or 'wort' is run into the coppers. Here the wort and hops (manually added) are boiled together. The liquor is then run into a hopback (on the first floor) where all solids are removed On-line Digital Images SC 2491752 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Brewhouse, second floor, interior High level view of coppers from SE showing the oldest (originally open) rivetted copper no. 1 (makers plate attached to steam outlet: 'RG Abercrombie & Co Ltd Engineers, Coppersmiths, Brassfounders Alloa') in background and copper no.2 in forground. To left is the Mash Tun with modern stainless steel cover, the cast-iron body of which probably dates from about 1870. Here the cracked corns of malted barley from the grist case above are 'sparged' or mashed with hot water in the Mash Tun before the liquid extract of malt or 'wort' is run into the coppers. Here the wort and hops (manually added) are boiled together. The liquor is then run into a hopback (on the first floor) where all solids are removed 26/8/1999 Item Level
Alloa, Thistle Brewery, Brewhouse, third floor, interior View of Paraflow heat exchanger for cooling the wort originally taken from the wort receiver on the floor above (latterly from a 200 gallon tank). The cooled liquid is then pumped into the fermentation vats in the Tun Room where, after addition of yeast, the wort ferments and becomes beer On-line Digital Images SC 2491753 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Brewhouse, third floor, interior View of Paraflow heat exchanger for cooling the wort originally taken from the wort receiver on the floor above (latterly from a 200 gallon tank). The cooled liquid is then pumped into the fermentation vats in the Tun Room where, after addition of yeast, the wort ferments and becomes beer 26/8/1999 Item Level
Alloa, Thistle Brewery, Malt Storage area, 1st floor, Laboratory, interior View from E On-line Digital Images SC 2491754 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Malt Storage area, 1st floor, Laboratory, interior View from E 26/8/1999 Item Level
Alloa, Thistle Brewery, Old Horne Tavern, interior View of 'Olde Horne Tavern', for use by special visitors On-line Digital Images SC 2491755 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Old Horne Tavern, interior View of 'Olde Horne Tavern', for use by special visitors 26/8/1999 Item Level
Alloa, Thistle Brewery, Old Horne Tavern, interior View from of 'Olde Horne Tavern', for use by special visitors On-line Digital Images SC 2491756 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Old Horne Tavern, interior View from of 'Olde Horne Tavern', for use by special visitors 26/8/1999 Item Level
Alloa, Thistle Brewery, Malt Storage area, 1st floor, interior View of interior of one of twelve wooden malt bins. Note hatch in ceiling allowing access from store room area (2nd floor), tie rods and sloping horizontal slats to stop malt grains gathering on timber structure On-line Digital Images SC 2491757 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Malt Storage area, 1st floor, interior View of interior of one of twelve wooden malt bins. Note hatch in ceiling allowing access from store room area (2nd floor), tie rods and sloping horizontal slats to stop malt grains gathering on timber structure 26/8/1999 Item Level
Alloa, Thistle Brewery, Malt Storage area, 1st floor, interior View of interior of one of twelve wooden malt bins. Note hatch in ceiling allowing access from store room area (2nd floor), tie rods and sloping horizontal slats to stop malt grains gathering on timber structure On-line Digital Images SC 2491758 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Malt Storage area, 1st floor, interior View of interior of one of twelve wooden malt bins. Note hatch in ceiling allowing access from store room area (2nd floor), tie rods and sloping horizontal slats to stop malt grains gathering on timber structure 26/8/1999 Item Level
Alloa, Thistle Brewery, Malt Storage area and handling area, 1st floor, interior View from N looking along the passage running between the malt bins. The taking-in door is visible at the end of the passage. The 'hatch' on the left enabled the filling of malt barrows from the bulk malt bins. The grain would then be wheel barrowed to the grain elevator. The grain would then be conveyed to the hopper above the malt mill. Latterly the malt was brought into the malt storage area in bags, rendering the bulk malt storage and hatch system largely redundant On-line Digital Images SC 2491759 Records of the Royal Commission on the Ancient and Historical Monuments of Scotland (RCAHMS), Edinbu Alloa, Thistle Brewery, Malt Storage area and handling area, 1st floor, interior View from N looking along the passage running between the malt bins. The taking-in door is visible at the end of the passage. The 'hatch' on the left enabled the filling of malt barrows from the bulk malt bins. The grain would then be wheel barrowed to the grain elevator. The grain would then be conveyed to the hopper above the malt mill. Latterly the malt was brought into the malt storage area in bags, rendering the bulk malt storage and hatch system largely redundant 26/8/1999 Item Level