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THE ART OF BREWING

Inside Adnams Brewery
Inside Adnams Brewery.

Last year I wrote about “Brewing in East Anglia” with particular emphasis on the brewers in the CSCA area, both past and present. However, the two major brewers in Eastern England remain: Greene King in Bury St Edmunds; and Adnams in Southwold, and I turned to both of them to find out the processes used to brew a good pint.

After water and then tea, beer is the most widely consumed drink. There is evidence that beer was being brewed as long ago as 9500 BC when cereal was first farmed. However, the oldest chemical evidence of beer was found at a site in the Zagros mountains of Western Iran, suggesting a date of around 3500 BC to 3100 BC.

Yeast Vessels.
Yeast Vessels.

A beer-like beverage can be created from almost any substance that contains carbohydrates, mostly sugars and starch, which can undergo fermentation. Hence, beer is brewed around the world from maize, millet, sorghum and cassava root in Africa, potato in Brazil, and agave in Mexico, to name but a few.

The core ingredient of beer is barley that is tricked into germinating/growing by the maltster to produce malted barley or malt. The germination is started by steeping the barley in water whereby the stored polysaccharide or starch is broken down by natural barley enzymes into a range of smaller fermentable sugars which are extrated by the brewer to make beer. The malt is kiln dried to stop further growth and stabilise the grain.

These days, brewers buy the malted barley from specialist malsters rather than produce it themselves. At the maltings, the finished malt is screened, known as “dressing”, to ensure that the malt is sieved to a consistent size. Artefacts are removed except for stones of the same size, and dust is reduced. At the brewery, rotary screens are used to remove stones, and electro magnets ensure that any swarf or shards of metal, nuts or washers, do not reach the brewing process and therefore protect the mill.

As a rule of thumb, one tonne of malt makes 50 barrels of beer at 4% ABV. After screening, the brewer will mill the malted barley into a pre-determined particle size to produce crushed malt now known as “grist”. (The metaphor “adding grist to the mill” does not refer to this grist, but rather to corn, especially wheat, that from a time prior to the 1500s was known as grist and was taken to the mill to make flour and therefore profit!)

The brewing process (“mashing” from the name of the vessel “mash tun”) starts by mixing hot water at around 65°C, or around this temperature, depending on the type of finished beer, with the “grist”. The ratio of water to barley is one “noggin” to two “noggins”. Basically, this is merely a ratio of 2 to 1 of any sized receptacle.

The porridge like mixture is left to rest for an hour to ensure any residual starch is converted to fermentable sugars, as starch carry over can produce hazy beer. During this rest the sugars are dissolved to produce a sweet malt extract liquid called “wort” which is subsequently drained off the grains.

The grains are then washed, a process known as “sparging”, which ensures that the maximum amount of fermentable liquid is recovered. In modern breweries these two processes are combined and the liquid (“sweet wort”) is put in a “kettle” or “copper” where it is boiled for about an hour. The water evaporates but the sugars and other components of the “sweet wort” remain. At this stage, hops are added as a source of bitterness, adding flavour and creating an aroma, and the liquid becomes “hopped wort”.

The water used at Greene King is sourced from 3 artesian wells deep below the brewery. The water is abstracted, made potable and demineralised, to remove nitrates, before adding back mineral salts including gypsum to condition or harden the water. This process is known as “Burtonisation”. The name derives from Burton-on-Trent where the water is naturally hard, due to the presence of gypsum.

Having read this far you will realise that brewing has a wealth of strange words. The terminology for the next stage, is again rather quaint. After boiling, the “hopped wort “is cast into a whirlpool by use of a “tangenital feed”. The liquid spins or swirls which causes particulate matter to accumulate at the core at the base of the vessel. This forms “trub”, which is essentially spent hop material and protein which has come out of the solution during the boiling process. The now clear wort can be removed and is cooled on transfer to the fermentation vessel using cold fresh water which will be heated and used for subsequent brews. Brewing yeast is added and the process of fermentation begins.

The result of the fermentation process is to turn the “wort” into beer, a procedure that may take a week or more depending on the type of yeast and the desired strength of the beer. For every yeast cell that is used to inoculate the “wort” there is a fivefold increase by the end of fermentation. Much of the surplus is sold off. In the case of Greene King it is sent to make (you love it or hate it!) Marmite. Some is retained for use in future brews.

At the end of the fermentation the “green” beer is sent to package in casks, or cold conditioned at the brewery, before filtering and ultimately ending up in bottle can or keg. For the living beer in casks, finings or isinglass are added to aid settlement of residual yeast, leaving the beer bright.

The process of brewing is basically the same in all breweries. I was shown around the Greene King Westgate Brewery in May 2009. The present brewery was built in 1938, and remains authentic.

As a tower brewery, essentially the brewing process starts at the top of the building and, historically, gravity allows the production to drop from floor to floor, although conveyers and elevators do allow raw materials to be moved upwards/sideways as required. The end result at the base of the tower is the boiled and clarified hopped wort ready for fermentation. Greene King brew round about 500,000 barrels a year, or put another way, 155,000,000 pints!

Last Autumn I visited the Adnams Brewery in Southwold and found myself amazed at what a state of the art brewery looks like. In 2007 the company decided that the time had come to modernise. The old brewing equipment was second hand when it was installed in 1970 and was becoming a bit “tired”. The directors decided that the best brewing plant available, at the right price, for the size of operations, was from Huppmann in Germany. A plant was specifically designed to fit into the buildings on Victoria Street. The Fermentation part of the plant had already been updated and moved across the road, between 2001 to 2004, by Briggs of Burton-on-Trent. If you walk down Church Street you will pass what look like cottages with front doors, but behind these disguises is the brewery.

Computer control
Computer control.

It was also designed to create an eco-friendly system as an imperative. Less water is used and some 90% of the heat is recycled. The end result is a stainless steel plant totally controlled from a computer.

In January 2012, I again visited the brewery, and met up with the Head Brewer, Fergus Fitzgerald, who is a young enthusiastic Irishman from Limerick. He learnt his trade at Fullers, having first thought that the dairy industry was to be his metier, but he found that the smell of cheese on a Monday morning was too much! Fergus joined Adnams when the new fermentation vessels for the brewery were being installed in 2004. The new brewhouse was then installed in 2007. Adnams brew around 86,000 barrels of beer a year.

The total brewing process is controlled from his desk, although he and his assistant brewers check the brew as it progresses. Whilst the malt is sourced from malsters, care is taken to purchase malted barley that originated in East Anglia, as this is considered to be the highest quality.

Fergus examining brew in progress
Fergus examining brew in progress.

When the brew reaches the mash tun filtration vessel, the temperature can be varied which allows greater diversity of the style of beer, or distillery wash, by careful control of the enzymatic action. The new brewhouse allows the brewers to use raw materials other than barley. Wheat beers, with wheat accounting for up to 60% of the sweet wort, have been produced, as well as 100% Rye distilling, for rye whisky. The wheat adds a spicy taste, with banana and clove flavours when used with the appropriate yeast.

After the brew is completed, the surplus spent grain is sent for cattle feed, as it contains lots of protein and fibre. Other surplus by-products are sent to the Adnams anaerobic digester, just outside the town, where the plant produces methane gas which is then fed into the mains gas pipeline, which in turn supplies the gas-fired boilers in the brewery.

At the final stage of the brewing process the liquid is boiled for sterilisation and to take in the hop flavours. Fergus has available up to twenty-one different varieties of hop, mainly English. The steam from this process is captured and passes through a heat exchanger to produce hot water to be used in the next brew, thereby saving energy costs of 30 to 35%. Once the beer is finished, it is piped to a cask filling plant on site. However, the beer to be bottled is taken by tanker to the Marstons Brewery in Burton-on-Trent and distributed centrally from there. The site in Southwold is not large enough to accommodate a bottling plant.

Adnams used to extract its water supply from boreholes under the brewery. However, in the early 1940s, it was found that salt water was seeping into the aquifer and the supply had to switch to the town’s mains water supply, which is used today. The water is purified before being “Burtonised”. The amount of water used to produce a pint of beer is approximately 3.2 to 1, whereas most breweries are more than 5 to 1.

Besides producing beer, Adnams installed, in 2010, a distillery to produce Gin, Vodka and Whisky. They are the only brewer in the UK to have a distillery on the same site as a brewery. The plant for the distillery came from Carl Artisan Distilleries in Germany.

The basic substance of any spirit is ethanol, which can be produced from the beer fermentation process. The brewing process follows the normal pattern but after the mashtun stage the liquid is not boiled and no hops are added and the liquid is passed into a fermentation vessel to ferment all the sugar to alcohol.

It then passes to a “beer stripper”, which is a tall boiling column some 20 feet high, The beer or wash from the fermenter, at 7% alcohol, is fed into this column where alcohols are evaporated and separated from the beer giving a liquid called ‘low wines’, which is approx. 80% ethanol. Thereafter, it passes into a pot still and then to two rectifying columns, again about 20 feet tall, which, by evaporation and condensation, produces the vodka quality spirit at 96/97% strength. This almost pure ethanol is then diluted down if it’s destined to be Vodka, or if it’s to be made into Gin it is left in a pot still overnight, along with some botanicals such as Juniper berries and orange peel, and distilled the following morning and then diluted to the required alcoholic strength. Whisky spirit is made by using ‘low wines’ and distilling them in the pot still.

Copper House Distillery
Copper House Distillery.

If you are visiting Southwold, I would recommend that you set aside a couple of hours to go round the brewery. Tours depart from the Main Office on East Green alongside the brewery and bookings can be made by telephoning 01502 727225. The cost of a tour is £10 per person.

One thing that has really struck me, when visiting any parts of the Adnams brewery or the wine shops, has been the friendliness of the staff. This says a lot for the Directors and Managers. Furthermore, everyone seems to really enjoy working for the Company.

Brewery team
From left to right: Belinda Jennings (Quality Assurance Manager), John McCarthy (Head Distiller), Jonathan Adnams (Chairman) and Fergus Fitzgerald (Head Brewer).

Whilst Gin and Vodka are on sale, the Whisky has yet to be bottled as it has to be matured in Oak casks for a minimum of three years to qualify as whisky, and the first batch was only distilled in 2010.

Adnams have diversified over recent years and now have a chain of Cellar and Kitchen shops, which have an extremely good range of kitchen utensils and an outstanding selection of sensibly priced wines. In the CSCA locality there is a shop in Hadleigh, which I can recommend. I am grateful to Fergus for correcting the content of this article, where it relates to Adnams, and also, Jonathan Adnams for giving the article one final check. I am also grateful to John Bexon, of Greene King, for his guidance in relation to the brewing processes and the unique names used.

Mark Dawson

Distillery photographs by Anthony Cullen.

2023 - Read about the wonderful new gallery being built in Sudbury for Gainsborough's masterpieces; follow the trail of a tireless local environmental campaigner; get ready for the second EA cultural festival, the Bures music festival and Opera at Layer Marney; discover the beautiful garden of Holm House with its wildflower meadow and lake; travel through the Colne valley along the Gainsborough line; find out where you can get local financial advice; enjoy an illustrated walk in the Stour Valley; and read our Chairman's update on proposed housing developments, solar farms, and the National Grid's Bramford to Twinstead electricity grid reinforcement project. 

2022 - Read about the wonderful new gallery being built in Sudbury for Gainsborough's masterpieces; follow the trail of a tireless local environmental campaigner; get ready for the second EA cultural festival, the Bures music festival and Opera at Layer Marney; discover the beautiful garden of Holm House with its wildflower meadow and lake; travel through the Colne valley along the Gainsborough line; find out where you can get local financial advice; enjoy an illustrated walk in the Stour Valley; and read our Chairman's update on proposed housing developments, solar farms, and the National Grid's Bramford to Twinstead electricity grid reinforcement project. 

2022 Magazine
Year: 2022
Chairman’s Letter
Year: 2022
Rebel with a cause
Year: 2022
A National Centre for Thomas Gainsborough’s Masterpieces
Year: 2022
EA Festival at Hedingham Castle
Category: Culture
Year: 2022
The Gainsborough Line
Category: Adventure. Travel, Explore Colne Stour
Year: 2022
Music, Mischief and Mayhem – Opera at Layer Marney
Year: 2022
Bures Music Festival
Year: 2022
Holm House Gardens in Suffolk
Year: 2022

2020 - Welcome to our 2020 lockdown edition - only published ONLINE. Read about the wonderful Alfred Munnings Exhibition "Behind the Lines"; find out how the beavers have been getting on at the Spains Hall Estate in Finchingfield, introduced back into Essex after an absence of 400 years; explore the link between Ferriers in Bures and the Voyage of the Mayflower, the Salem Witch trials and Wampum belts; read a fascinating interview with Carl Shillingford, talented Michelin chef and keen local forager; and enjoy a celebratory update from Ken Forrester on South African wines and his support for a wonderful local school.  

2020 Magazine
Year: 2020
Chairman’s Letter
Year: 2020
Behind the Lines: Alfred Munnings, War Artist
Category: Art, Culture
Year: 2020
The Foragers Retreat – Michelin chef in Pebmarsh.
Category: Food, Nature
Year: 2020
Dam Good Job – Beavers back in Essex after 400 years.
Category: Explore Colne Stour, Nature
Year: 2020
Ferriers – a Bures house and its connection to the Mayflower.
Category: Adventure. Travel, Architectural Interest, Culture, History
Year: 2020
Three special milestones for Ken Forrester Wines  
Category: Brewing, distilling and wine
Year: 2020

2019 - Read about Tudor living on a grand scale at Alston Court, how Samuel Courtauld & Co. shaped our towns and villages, hear inspiring stories of local vineyards Tuffon Hall and West Street, get an update on the Dedham Vale AONB extension, and take a tour round Polstead Mill, one of East Anglia's beautiful secret gardens. 

Chairman’s Letter
Year: 2019
Dedham Vale AONB extension
Year: 2019
The Tuffon Hall Transformation
Category: Brewing, distilling and wine
Year: 2019
A Hong Kong racehorse in an Essex field
Category: Nature
Year: 2019
Andy Gentle – A chainsaw love affair
Category: Business
Year: 2019
A vivid insight into Tudor living on the grand scale.
Category: Architectural Interest, History
Year: 2019
Underground Moats & Zinc Cathedrals
Category: Brewing, distilling and wine
Year: 2019
Secret Gardens of East Anglia – Polstead Mill
Category: Gardens
Year: 2019
Repairing the damage of a supermarket delivery van
Year: 2019
How Samuel Courtauld and Co. shaped our towns and villages
Category: Architectural Interest, Culture, History
Year: 2019
Ken Forrester
Year: 2019
CSCA Photography Competition
Year: 2019
Garden Visits
Category: Gardens
Year: 2019
Treasurer’s Report
Year: 2019

2018 - Read about Hedingham Castle, a new National Centre for Gainsborough in Sudbury, award-winning new Gins from Adnams, aspects of our Industrial Heritage, the Theatre Royal in Bury St Edmunds, the Dedham Vale AONB and Stour Valley Project, and take a look at the proposed new Constitution for CSCA.. 

Chairmans Letter April 2018
Category: Annual, News, Planning Issues
Year: 2018
History of the Theatre Royal, Bury St Edmunds
Category: Architectural Interest, Art, Culture, History
Year: 2018
Another Suffolk Success Story – Time for a G & T?
Category: Brewing, distilling and wine
Year: 2018
Some more aspects of our Industrial Heritage
Category: Agricultural, Brewing, distilling and wine, History
Year: 2018
An Earl’s Tower
Category: Architectural Interest, History
Year: 2018
A Castle Reborn
Category: Architectural Interest, History
Year: 2018
Dedham Vale AONB and Stour Valley Project
Category: Explore Colne Stour, Nature, Planning Issues
Year: 2018
A National Centre for Gainsborough set within the town where he was born and the landscape that inspired him
Category: Architectural Interest, Art, History
Year: 2018
Garden Visits
Category: Gardens, History
Year: 2018
Treasurer’s Report
Category: Treasurer’s Report
Year: 2018
New Constitution
Year: 2018
Editor’s Notes
Category: Editors notes
Year: 2018

2017 - Read about our local industrial heritage, Paycocke's House history, why heritage matters, the art of Alfred Munnings, a haunted house in Lamarsh, celebrating Gainsborough, the beauty of recreating Cedric Morris's Iris collection and a small wine snippet from Ken Forrester. 

Chairmans Letter April 2017
Category: Annual, News, Planning Issues
Year: 2017
Heritage Matters
Category: Architectural Interest, History
Year: 2017
Some aspects of our Industrial Heritage
Category: History
Year: 2017
Paycocke’s House: a witness to history
Category: Explore Colne Stour, History
Year: 2017
The House of his Dreams: Reimagining The Munnings Art Museum
Category: Art, Explore Colne Stour, History
Year: 2017
‘The Haunted House’ of Lamarsh – Some Early Reflections
Category: History
Year: 2017
Gainsborough’s House: Celebrating the Past and Looking to the Future
Category: Art, Explore Colne Stour, History
Year: 2017
Another, highly unusual, Suffolk Success Story
Category: Gardens, Nature
Year: 2017
Garden Visits 2017
Category: Gardens, Nature
Year: 2017
Dirty Little Secret
Category: Brewing, distilling and wine
Year: 2017
Website
Category: News
Year: 2017
Editor’s Notes
Category: Editors notes
Year: 2017
Treasurer’s Report
Category: Treasurer’s Report
Year: 2017

2016 - Interesting articles on medieval graffiti, farming in the Stour Valley, exploring our AONB, early settlers from the Stour Valley to America, the archaeology of a local farm, a wonderful catalogue of British birds, celebrating a Suffolk joinery business, the weather from a South African winery. 

Chairmans Letter
Category: Annual
Year: 2016
Medieval Graffiti: the hidden histories…
Category: History
Year: 2016
Stour Valley Farming
Category: Business
Year: 2016
The Godly Kingdom of the Stour Valley
Category: History
Year: 2016
Keeping It Special in the Dedham Vale Area of Outstanding Natural Beauty (AONB) and Stour Valley Project
Category: Nature
Year: 2016
Lodge Farm, Rectory Road, Wyverstone Street, Suffolk
Category: Architectural Interest, History
Year: 2016
A Miscellany of Information about British Birds
Category: Nature
Year: 2016
Another Suffolk Success Story
Category: Business
Year: 2016
Garden Visits
Category: Gardens
Year: 2016
Harvest, Fires and Fynbos
Category: Brewing, distilling and wine
Year: 2016
LOOKING FORWARDS, BEFORE I GET LEFT BEHIND….
Category: Brewing, distilling and wine
Year: 2016
EDITOR’S NOTES
Category: Editors notes
Year: 2016
Annual General Meeting and Summer Party
Category: A.G.M.
Year: 2016
TREASURER’S REPORT
Category: Treasurer’s Report
Year: 2016

2015 - The life and times of a flint knapper. A continuation about the history of the ancient farm at Henny and a visit to the inside of Alston Court, Nayland as well as an insight into The Antiques Roadshow.  

Chairman’s Letter – February 2015
Category: Annual
Year: 2015
Caught Knapping
Category: History
Year: 2015
ALSTON COURT
Category: Architectural Interest, History
Year: 2015
ORGANIC MUTTERINGS
Category: Brewing, distilling and wine
Year: 2015
THE STORY OF SPARROW’S FARM, GREAT HENNY – PART 2
Category: History
Year: 2015
ON AND OFF THE ANTIQUES ROADSHOW
Category: Business
Year: 2015
UNLOCKING THE ARTIST WITHIN: FINE ART LANDSCAPE PHOTOGRAPHY
Category: Art, Explore Colne Stour
Year: 2015
BADGERS – LOVE’EM, OR HATE’EM?
Category: Nature
Year: 2015
GARDEN VISITS
Category: Gardens
Year: 2015
FORRESTER VINEYARDS, SOUTH AFRICA
Category: Brewing, distilling and wine
Year: 2015
EDITOR’S NOTES
Category: Editors notes
Year: 2015
TREASURER’S REPORT
Category: Treasurer’s Report
Year: 2015

2014 - A hair-raising flight from UK to South Africa and an insight into the Wineries of Stellenbosch. An exceptional old mill just outside Bures and a most unusual chapel on the hill behind, as well as a time warp farm at Henny. 

Chairman’s Letter – February 2014
Category: Annual
Year: 2014
ST. STEPHEN’S CHAPEL, BURES
Category: History
Year: 2014
THE STELLENBOSCH WINE ROUTE – THE PEOPLE AND THE DOGS!
Category: Brewing, distilling and wine
Year: 2014
THE UPS AND DOWNS OF A FLIGHT TO STELLENBOSCH AND BACK
Category: Adventure. Travel
Year: 2014
A SUFFOLK SUCCESS STORY – JIM LAWRENCE LTD
Category: Business
Year: 2014
HOLD FARM, BURES ST MARY; A RARE TUDOR WATERMILL
Category: Architectural Interest
Year: 2014
THE STORY OF SPARROW’S FARM, GREAT HENNY
Category: History
Year: 2014
YOUR COUNTRYSIDE – FIGHT FOR IT NOW! your Britain fight for it now
Category: Planning Issues
Year: 2014
TUNBRIDGEWARE
Category: History
Year: 2014
EXTENDING THE DEDHAM VALE AREA OF OUTSTANDING NATURAL BEAUTY (AONB) – UPDATE
Category: News, Planning Issues
Year: 2014
GARDEN VISITS
Category: Annual, Gardens
Year: 2014
EDITOR’S NOTES
Category: Editors notes
Year: 2014
TREASURER’S REPORT
Category: Treasurer’s Report
Year: 2014

2013 - Watermills on the Stour. How Constable and Gainsborough would have seen many of the buildings in our area. Let’s protect the Stour Valley by extending the AONB from where we take over from The Dedham Vale at Wormingford towards Sudbury. 

Chairman’s Letter – February 2013
Category: Annual
Year: 2013
THE WATERMILLS OF THE RIVER STOUR
Category: Architectural Interest, History
Year: 2013
MANAGING A MASTERPIECE: THE STOUR VALLEY LANDSCAPE PARTNERSHIP
Category: Art, History
Year: 2013
EXTENDING THE DEDHAM VALE AREA OF OUTSTANDING NATURAL BEAUTY (AONB)
Category: Planning Issues
Year: 2013
BUILDINGS IN THE EAST ANGLIAN LANDSCAPE – AS SEEN BY JOHN CONSTABLE
Category: Art, History
Year: 2013
THE ROUND CHURCH AT MAPLESTEAD
Category: Architectural Interest, History
Year: 2013
THE FINE WINES OF ENGLAND
Category: Brewing, distilling and wine
Year: 2013
PROGRESS AGAINST PYLONS: A ROUNDUP OF RECENT DEVELOPMENTS IN THE PYLONS SAGA
Category: Planning Issues
Year: 2013
TEA AND THE TEA CADDY A BRIEF STUDY OF THE EARLY HISTORY OF TEA AND ITS CONTAINERS
Category: History
Year: 2013
GARDEN VISITS
Category: Annual, Gardens
Year: 2013
EDITOR’S NOTES
Category: Editors notes
Year: 2013
TREASURER’S REPORT
Category: Treasurer’s Report
Year: 2013

2012 - A walk through many of the churches along the River Stour and how the Romans once lived right here in our midst, and how your pint is brewed. Also the ongoing fight to rid the Stour of the blight of Pylons. 

CHAIRMAN’S LETTER – FEBRUARY 2012
Category: Annual
Year: 2012
TREES R US – AN AMATEUR ARBORETUM
Category: Nature
Year: 2012
GLIMPSES INTO SOME STOUR VALLEY CHURCHES
Category: Explore Colne Stour, History
Year: 2012
THE ART OF BREWING
Category: Brewing, distilling and wine
Year: 2012
PLANNING REFORM
Category: Planning Issues
Year: 2012
‘ELF ‘N SAFETY . . . AND ALL THAT
Category: Explore Colne Stour
Year: 2012
BRINGING OUR PAST TO LIFE: GESTINGTHORPE ROMAN VILLA
Category: History
Year: 2012
MINIATURE OR APPRENTICE PIECE?
Category: History
Year: 2012
GAINSBOROUGH’S VIEW
Category: Art, Explore Colne Stour
Year: 2012
NEW STOUR VALLEY ENVIRONMENT FUND
Category: News
Year: 2012
TREASURER’S REPORT
Category: Treasurer’s Report
Year: 2012
EDITOR’S NOTES
Category: Editors notes
Year: 2012
THE COLNE STOUR COUNTRYSIDE ASSOCIATION. MINUTES OF THE 46TH ANNUAL GENERAL MEETING HELD AT FERRIERS BARN, BURES ON THURSDAY 12TH MAY 2011
Category: A.G.M.
Year: 2012

2011 - The brewers of East Anglia. The gardens of Marks Hall as well as the paintings of Alfred Munnings on display in Sudbury. How a small church became the Cathedral in Bury St Edmunds and all you need to know about antique birdcages. 

CHAIRMAN’S LETTER – APRIL 2011
Category: Annual
Year: 2011
Pylons
Category: Planning Issues
Year: 2011
THE PAINTED CHURCH BECOMES BURY’S CATHEDRAL
Category: History
Year: 2011
MARKS HALL AND THE PHILLIPS PRICE TRUST
Category: History
Year: 2011
BREWING IN EAST ANGLIA
Category: Brewing, distilling and wine
Year: 2011
BURES MILL OVER NINE CENTURIES
Category: Architectural Interest, History
Year: 2011
LANDSCAPES BY MUNNINGS EXHIBITION AT GAINSBOROUGH’S HOUSE
Category: Art
Year: 2011
BIRD-CAGES – A FASCINATION
Category: History
Year: 2011
DAWS HALL EVENTS 2011
Category: Annual
Year: 2011
EDITOR’S NOTES
Category: Editors notes
Year: 2011
GARDEN VISITS
Category: Annual, Gardens
Year: 2011
TREASURERS REPORT
Category: Treasurer’s Report
Year: 2011
THE COLNE STOUR COUNTRYSIDE ASSOCIATION. MINUTES OF THE 45TH ANNUAL GENERAL MEETING HELD AT FERRIERS BARN, BURES ON THURSDAY 6TH MAY 2010
Category: A.G.M.
Year: 2011
ANNUAL GENERAL MEETING 2010
Category: A.G.M.
Year: 2011

2010 - An artist who enjoyed his port and a canoe adventure along the Stour. Sudbury’s history and Coggeshall Abbey and a fight to get rid of Pylons from the Stour Valley. 

Chairmans Letter
Category: Annual
Year: 2010
A Pint of Port to Paint a Picture
Category: Art, History
Year: 2010
A Walk Round Coggeshall Abbey
Category: Explore Colne Stour
Year: 2010
By Canoe to Cattawade
Category: Adventure. Travel, Explore Colne Stour
Year: 2010
Nocturnal Visitors
Category: Nature
Year: 2010
Sudbury New Town – c.1330
Category: History
Year: 2010
A Stay in a Nomad’s Tent
Category: Business
Year: 2010
Freeing our countryside of the blight of pylons
Category: Planning Issues
Year: 2010
Hobbies on the Stour
Category: Nature
Year: 2010
Editor’s Notes
Category: Editors notes
Year: 2010
Website
Category: News
Year: 2010
Annual General Meeting 2009
Category: Annual
Year: 2010

2009 - Norwich School art and the Maplesteads. Ancient wallpapers, and is Long Melford the epitome of a Suffolk village? and don’t throw away a rug before checking what it is. 

Chairmans Letter
Category: Annual
Year: 2009
By Hook or by Crook
Category: Art, History
Year: 2009
Unwanted Wildlife – Some Handy Hints
Category: Gardens
Year: 2009
East Ruston Old Vicarage
Category: Gardens
Year: 2009
Squash a Squirrel – Save a Tree
Category: Nature
Year: 2009
Historic Wallpapers and Cole & Son
Category: Business
Year: 2009
Long Melford – ‘Suffolk in a day’
Category: Architectural Interest, Explore Colne Stour, History
Year: 2009
Don’t throw away a fortune!
Category: Business
Year: 2009
Garden Visits. Away Days
Category: Gardens
Year: 2009
Website
Category: Annual
Year: 2009
Editors Notes
Category: Editors notes
Year: 2009
Annual General Meeting 2008
Category: Annual
Year: 2009

2008 - The bell founders of Sudbury and all about a rogue from our area, Sir John Hawkwood, and a Sudbury secret – Gainsborough’s House. 

Member’s Letter
Category: Annual
Year: 2008
Cycling in Suffolk – An Environmental Holiday
Category: Explore Colne Stour
Year: 2008
The Sudbury Bell Founders
Category: History
Year: 2008
The CSCA Website
Category: News
Year: 2008
From Sible Hedingham to Florence. The Remarkable Life of Sir John Hawkwood
Category: History
Year: 2008
‘One of Suffolk’s Best Kept Secrets’- Gainsborough’s House, Sudbury
Category: Art, Explore Colne Stour
Year: 2008
Discovering Historic Wallpaper in East Anglian Houses
Category: History
Year: 2008
The not so humble Mole (Talpa Europaea) and how to catch him
Category: Nature
Year: 2008
Annual Report 2007.
Category: Annual
Year: 2008

2007 - Why a bell had to be chipped to get into the belfry at Lamarsh. Watermills on the Colne and Dragonflies. 

Water Mills on the Upper Colne
Category: Architectural Interest, History
Year: 2007
Dragonflies on the Stour
Category: Nature
Year: 2007
Lamarsh Bell Restoration
Category: Architectural Interest
Year: 2007
The CSCA Website
Category: News
Year: 2007
What is wrong with our Horse Chestnuts?
Category: Nature
Year: 2007

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