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The Sheerness Times Guardian has teamed up with Faversham-based brewery Shepherd Neame to produce a special beer for our 150th anniversary.

I spent a day there to see how ale is produced and was fascinated by the whole process.

It's a tough job but somebody’s got to do it, I thought, as I made my way off the Island for the short journey to Faversham.

I was greeted by senior brewer, Stewart Main, who enthusiastically explained the intricacies of the whole process as we wandered around – but little did I know that I was going to be part of that process.

Over the edge of the huge circular container (or mash tun, to give it the proper name) I went and, clad in wellies, I was soon sweeping the old barley malt out a of a hole at the bottom.

It was hot and sweaty work as I shovelled the old barley away ready for the first stage of brewing the ale. Eventually I was allowed to clamber out of the mash tun to watch the water pouring in from the Sheps’ ancient well which is right beneath the brewery.

The smell of the malt and the hops in the brewery was just divine as we walked round from process to process, and I was amazed to see how big the place was with its vast storage towers. Inside the silos was our beer which had slowly matured to perfection.

The last stage of the process was perhaps the most satisfying (apart from sampling it in a special room, that is). I was invited to bash a sealing cork into one of the metal barrels which stored our ale before it was bottled and ready for sale.

It was fascinating to see how Sheps’ ale is made, but then the moment had arrived to try some – which had been made earlier in true Blue Peter style – and I can say that it tasted delicious.