This video gives a behind-the-scenes glimpse of the landmark Banks’s Brewery in Wolverhampton, which is opening for public tours tomorrow.

Tours of the eight-acre site in Chapel Ash will include a look inside the brewhouse with head brewer Richard Frost.

The 52-year-old, who has worked at the site for 32 years, told how the first stage sees the malt pushed through the mill to crack open the grains.

Around 5.5 tons of malt will create 72,000 pints.The crushed malt, called grist, is then mixed with hot water and left to stand so the starch can be converted into malt sugars.

The liquid, called wort, is then extracted using hot water. Hops are added to the wort in a copper whirlpool tank for about an hour to add the bitterness and spicy aromas, which balance the natural sweetness.

Two types of hops – cascade and goldings – are used and they are bought from growers in Worcestershire Herefordshire and Kent.AlcoholAfter the liquid cools, yeast is added to form barm, which is put into fermentation tanks to convert the sugars into alcohol.

There are around 90 fermentation tanks around the site, each holding around 36,000 pints.

The process takes seven days and then the beer is poured into the casks. Once the tour is finished, people will be able to sample the beer.

Visitor centre manager Sarah Deening said there had already been a “fantastic ” response.

To arrange a tour call 01902 329671 or email visitorcentre@bankssbrewery.co.uk.