Croissants

Gregg Wallace visits Britain's biggest brewery in Burton upon Trent, where three million pints of beer are produced on a daily basis. Meanwhile, Cherry Healey is learning how water, malted barley, hops and yeast can be manipulated to make dark and heavy ales, light and fragrant lagers and everything in between. Plus, Ruth Goodman reveals how Burton became the centre of brewing in Britain in the 19th century.