Newcastle Brown Ale was first brewed in 1927 in Newcastle-upon-Tyne, England, by Jim Porter after three years of development. Production moved from Newcastle to Gateshead at the end of 2004 and to Tadcaster on closure of the Dunston brewery in 2010. Selected barley is brought to the maltings where it is converted into malt by an age-old process. It is soaked in water, spread on wide floors to germinate and, at the right time, cured in a kiln. Before kegging, bottling or canning, however, the beer is pasteurised. This process ensures a beer of high consistency, bacteria free and a good "shelf life". The yeast has not changed its characteristics in many generations and helps to give the beer their own special flavour.