'MATSON'S Brewery of Sockburn, Christchurch, flash pasteurises all its products prior to bottling, and in doing so enhances the natural flavour. This is especially important for the private brewery which uses no artificial flavourings of even preservatives in its processes. The brief pre-bottling
pasteurisation thus allows to stand forth the natural ingredients of malt, barley, hops and artesian water.
'Matson's brewing takes the form of two batch fermentations per day. The emphasis on batch, as opposed to continuous, contributes to the natural qualities of this brewery. In fact Matson's capacity takes it out of the boutique brewery category and puts it firmly in the larger scale independent
brewery category.
'Matson's has been careful to give the public what it wants and uses its flexibility as a small brewery using batch processing to offer a considerable variety...'
