Fair enough but the differences, to me, seem to have got a bit blurred. No offense intended.

That's homebrewers level. And yes raw beer exists. Some of us in this thread are pro brewers so it's different for us.

Remember key functions of wort boiling to us are:
Sterilise
Halt enzyme activity
Reduce pH
Remove unwanted products/volatiles
Utilise hop bitterness
Enhance flavours & colour

I gather some homebrewers out the have experimented with pressure cookers to achieve something similar.

The GEA Hopstar system (introduced 2018?) pressurises hop slurry or extract to 120–140°C for 15–20 minutes, achieving >92% isomerisation yield—a 30% hop savings over traditional boiling. It's designed for continuous operation, reducing boil times overall while boosting utilisation to 80–95%.

Yes, you save energy but utilisation drops. There are issues with saturation levels through doing this. 115ppm is maximum iso alpha acid wort content from whole hops, not hop products, IIRC. High alpha acid hops would be the worst as there would be too much waste. Unless of course you reused them.

As an aside there were experiments back in the 1980s IIRC that involved shifting wort pH towards 9 for maximum isomerisation then acidifying back to pH5.2 for rest of the boil. Somewhere there's a reference to boiling, under pressure, at 140oC for 10 minutes achieving around 95% hop utilisation.

Cheers Ben, enjoy you day 🍻

Ooops meant Saturday session 😬

And we were also delighted to be awarded two further awards by Best of British Getaways - Best Specialist Brewery & Beer Experience Tour Operator and the Tourism Innovation Excellence Award.

Hard work, attention to detail and putting our customers first - and no compromises. Cheers!

That's a shame. End of the cask I suspect but I'm sure they changed it?

Congratulations to all the award winners 🏆🍻