For our 3rd and 4th birthdays we had a bit of a bash at the brewery. We got the BBQ out, hired some awesome bands, invited a few local food suppliers and drank some beer. Okay, a lot of beer.
Last year we moved to Morden Hall Park for our first Beer by the River festival (above), which went down a storm. But we missed opening up the brewery, getting you guys down for a knees up and a chinwag at our home. We feel very lucky to have such a supportive group of drinkers across London, and we consider you all part of the family.
So we thought we’d make it a bit more of a regular thing. Spring Zing this Saturday 1st March marks the first quarterly Sambrook’s party, each one of which will launch a new seasonal ale.
On Saturday you can be the first to sample our brand new Archer Mild Ale, named in honour of John Archer who, 100 years ago, became Mayor of Battersea and the first ever black Mayor in London. We’ve got the brilliant Blackwell playing with support from the Jonny P Taylor band. Winston’s going to be on the BBQ cooking up his legendary Jerk Chicken, Jaime’s baking enough cakes to feed a small army and Ginger Pig are bringing their epic sausage rolls.
On 31st May it’s time to Bring Back Lavender Hill, our light honey beer. So many of you have got in touch over the last 2 years to say how much you loved it, we figured it would be just plain rude not to listen.
On 30th August we’ll decamp again to Morden Hall Park for the 2nd Beer by the River festival, which we can promise is going to be even bigger, better and less wetter than last year.
And finally on 1st November we’ll come back to the brewery, huddle together and warm our souls for some Porter’s Progress.
Yes, it’s set to be a busy year down here at Sambrook’s and we want to share the story with you. After all, we couldn’t do it without you!
Look forward to seeing as many of you as possible on Saturday.
Duncan and the Sambrook’s team
John Richard Archer was born on 8th June 1863 in Liverpool to an illiterate Irish mother and a ship’s steward from Barbados.
Fifty years later on 6th November 1913 and just over 100 years ago, he became the Mayor of Battersea… and the first black Mayor of London.
Archer’s rise through British politics was, somewhat predictably, riddled with opposition, mockery and misconception. Such was his passion, good grace and sense of humour though, that over his lifetime he won the hearts of not just the local community, but people all around the world.
In the lead up to the election, for example, Archer refused to tell anyone his nationality so naturally the newspapers speculated. The Daily Telegraph said he was Burmese, born in Rangoon. The News Chronicle thought he could be Hindu or Parsee, perhaps “among the lighter people of India.”
So when he was elected the following week, he began his acceptance speech by stating that he had been born “in a little obscure village in England probably never heard of until now – the city of Liverpool.” The press didn’t get the sarcasm and speculation grew. And Archer was more than happy to let them – seems he found the whole thing quite amusing.
His election to Mayor of Battersea brought about a plethora of support from around the world, particularly African-Americans, telling him he was an inspiration. And what an inspiration he was. Not only had he been elected against the odds, not only had he taken the racial abuse in his stride, but he then proceeded to be an incredible public figure.
He fought to improve local conditions through the Borough Council, he distributed charity relief, became engaged in the struggle over unemployment relief, campaigned to stop young people being sent away to workhouses, supported suffragette Charlotte Despard, organised an appeal and march through Battersea for aid to those affected by the war, and later became the President of the African Progress Union.
By all accounts he was a much-loved man, who managed to win over his doubters, his enemies and even his haters. After his death in 1932, MP William Saunders commented that “the poor had no better friend; he spared neither himself nor his substance in giving help to those in need.”
We are lucky to live in a part of London, a part of the country, that has such an incredible man in its history books. And just a mile up the road from us, at 55 Brynmaer Road, Archer’s home during the major milestones of his career, is an English Heritage Blue Plaque commemorating his life.
And so, 100 years after his election, we’d like to celebrate his life in our own small way by naming our new mild after him. We have no idea if he liked mild, or ale, or if he even drank for that matter, but we’re sure he won’t mind being thought of every time a pint is raised in a landscape he did so much to mould.
And if this brief story of his life hasn’t made you proud, we’ll leave you with the rousing close of his Mayoral acceptance speech:
“It is a victory such as has never been gained before. I am a man of colour. Many things have been said about me which are absolutely untrue, but I have entered into the humour of it, because I knew they were untrue… I am proud to be. I would not change my colour if I could. My election tonight marks a new era. You have made history tonight. For the first time in the history of the English nation, a man of colour has been elected as mayor of an English borough. That news will go forth to all the coloured nations of the world and they will look at Battersea, and say it is the greatest thing you have done. You have shown that you have no racial prejudice, but recognise a man for what you think he has done.”
All quotes, information and facts in this article are taken from the British Library Board, specifically: http://www.bl.uk/onlinegallery/features/blackeuro/pdf/archer.pdf
In 2006 city accountant Duncan Sambrook went to the Great British Beer Festival with a few friends. Starting in Cornwall they worked their way geographically up the country sampling the beers as they went. They just about managed to get to London in one piece, where they discovered it was the most under-represented brewing region in the UK.
Just seven breweries remained – the low point for London’s brewing heritage. To give some context, the high point was in 1419 when 290 breweries lit up the cityscape, so rich they allegedly feasted on fat swans.
We can assure you, M’aam, no swans were harmed in the writing of this blog.
The rise of the London brewing scene from those seven to over fifty today is well-documented. At 5 years old, we’re actually now considered one of the old boys, which is true if slightly bizarre. We’ve seen a huge amount of change in the last 5 years and one question we get asked is how the new competition has affected our sales – do we have to work harder for the same sales?
Whilst there is of course some truth to that (Duncan spent £35 on marketing in the first year), it’s often forgotten that we are part of a booming industry at one of the most exciting times in its history. Growth for the industry means growth for all and everyone is mucking in to help out their neighbours. It feels more like sibling rivalry.
Forgotten amongst the new?
There’s one brewery though often forgotten amongst this talk of a London brewing revival. They get a casual mention, a tip of the cap out of respect, but don’t tend to feature in tales from the brewing front line.
We are of course talking about Fuller’s. Where would London brewing be without Fuller’s? Beer has been brewed on the site for over 350 years, and through thick and thin they have supplied the capital with a steady river of ale.
You don’t survive that long without changing with the times.
When the London Brewers Alliance was set up in 2010 to promote excellence in London brewing, Fuller’s became one of the founding members. Since then they have supported their new ‘competition’ by championing their beers and promoting their events.
Now Fuller’s are taking their new siblings right to their beating heart – throughout 2014, Fuller’s will be dedicating pumps in a selection of their own pubs to a different London brewery each month.
Nick Corden, retail marketing manager, explains why it’s so important: “We know cask ale drinkers like to try new local beers, and are delighted to be working with fellow LBA members to introduce a variety of exciting new ales to our pub customers.”
And guess what? That’s right, January is Sambrook’s time. We’ll be keeping you updated with the sites where you can find our beers, but at present you can find us in various Fuller’s pubs…
Ye Olde Mitre, EC1
Star Tavern, SW1
The Flask, Highgate
Lamb & Flag, WC2 (above)
Cat and Canary, CanaryWharf
Melton Mowbray, Holborn
The Tap on the Line, Kew (below)
Parcel Yard, N1
Doric Arch, NW1
If any of these are local to your home or work, we’d love to hear what you think, both of the beers and the pubs. Just tweet us at @SambrookAle.
In the mean time, the London brewing scene continues to go from strength to strength. Whilst I can’t see anyone going after the Queen’s swans today, who’s to say we can’t break that 1419 record?
So keep drinking, keep supporting your local and let’s see if we can get to 291 breweries in the capital!
Duncan Sambrook was recently asked by a magazine for a definition of Craft Beer. His succinct answer we believe represents a perfect summary of the current state of play:
“There has been lots of discussion about defining craft beer in the beer press, some looking at the size of the producer, others focusing on the beer styles but to my mind, whether the brewer is big or small, craft is all about brewing with a meticulous focus on quality. Regardless of whether the beer is in bottle, cask or keg, I think craft encompasses a style of brewing where the brewer has control of the beer he is producing, using the best ingredients and his skill and craftmanship as a brewer to produce premium quality beer.” DS
However, our resident tour guide Tom believed there was more to it. With Duncan’s blessing he conducted a survey to sort this mess out once and for all.
The results might just be a game-changer.
The term ‘Craft Beer’ makes me feel old. It does. Not because I’m particularly old, but because it’s like those phrases teenagers use I don’t understand.
The other day as I got off the bus a young man remarked to me “You look nang in those creps blud.” Is that an insult? I think it’s an insult, but I’m too British. “Thanks…?” I say/ask. Him and his friends burst out laughing. “Safe, man.” Am I? I’m not so sure.
I retreat to a pub where at least I can understand the language. Then I notice the black board loudly announcing a delicious array of Craft Beers. Great. I have no idea what that really means except it’s a phrase of American origin supposedly denoting quality. I ask a young barman what Craft Beer is… “Just means it tastes good, dunnit?” Thanks. Insightful.
But it’s worse than that. If you ask landlords, beer lovers and brewers what Craft Beer is, everyone has a different idea. Whether it be size, ingredients, taste, no one quite seems to know what it is. I might not be able to understand the teenagers outside, but they at least understand each other. Even if it seems alien to me, they do indeed have a common language.
We on the other hand don’t. We used to. But not anymore.
We are therefore at risk of being overtaken by the youth in terms of intelligence of communication. Whilst they abbreviate to communicate quicker and confuse outsiders, we are only confusing ourselves.
If the teenagers catch on, it won’t be long before they mock us with chants of “Oi, you’re well craft!” meaning you’re confused with just enough arrogance to think you’re not.
So in a bid to save us all, Sambrook’s agreed to let me launch a survey aimed at getting right to the core of what craft beer is. The results are…well, mind-blowing. If I do say so myself.
644 of you took the survey which is definitely a big enough sample for it to speak for the entire world in the definition of Craft Beer. You’re welcome, Earth.
Question 1: Size
A rarity: it seems size doesn’t matter, but if push comes to shove smaller is probably better. There’s a sentence you won’t hear too often.
Question 2: Age
Ageism is a thing of the past, whilst newer breweries tip the scale for the minority.
Question 3: Family
Sharp decline: 45% believe craft beer can’t come from a brewery owned by a global company, meaning almost half say Sharpe’s, recently acquired by Coors, can no longer produce craft beer.
Question 4: Ingredients
Phone home for hops: A lot of faith emerging in E.T. Time to commission a few more mars missions.
Question 5: Quality
Advanced Humans: A quarter are now questioning whether E.T. would be a good supplier of ingredients after remembering the scene he gets drunk on next to nothing, implying his highly advanced race have not yet made it as far as alcohol.
Question 6: Vessel
Designer Angel: Cask just pips keg and bottle to claim the prize as most desirable, but the dress sense of an angel is overwhelmingly irrelevant.
Question 7: Brewer
Monkey business: the majority would like to see a monkey as a brewer.
Question 8: Yeast
.Thirst for science: almost a third are parched by the thought of huge vats of bubbling beer.
Question 9: Recipe
Dying of thirst: the dry mouths have doubled, but some have stay focused enough to tip the scale towards nectar that pushes the envelope of flavour.
Question 10: Taste
Aaahhhhhh: 40% no longer care and are nursing their second pint.
The most incredible thing about this survey though is hidden in the 15% or 77 people who plumped for ‘Other’ to give us their own word. You see, of those 77, 31 people or 6% of everyone who answered this question, went out of their way to type in 4 crucial letters…
If we remove the 40% of people who are now slurring and swaying at the end of the bar, that single word – Good – was volunteered by 10% of you.
So, whilst ‘like heaven’, ‘different’, ‘refreshing’, ‘crisp’ and ‘comforting’ were all more popular, we put those words into your dry mouth, which isn’t really fair.
Good on the other hand came from the recesses of your beer-starved brains.
So what does all this mean?
If we look at the minorities in each of these questions, ignoring those that didn’t mind one way or the other, it appears Craft Beer comes from small, relatively new, privately owned breweries sourcing fresh ingredients from their own country, made with ale yeast by a brewer who cares about what they’re doing, delivered in casks and that tastes ‘like heaven’.
Problem is, I’m ignoring the vast majority of those who took this survey and that’s just massive manipulation. Corruption even. So please ignore that previous sentence.
Nope the true, conclusive definition of craft beer that shall be used from this day forth across all territories contained within planet Earth until the end of time is as follows:
Size doesn’t matter; age doesn’t matter; ownership doesn’t matter; ingredients don’t matter; vessel doesn’t matter; the brewer doesn’t matter; yeast doesn’t matter and recipe doesn’t matter.
What matters is the taste. And since 10% of you brought this word forth from the depths of your minds, I think it’s only fair, only just, to tower it above the others:
Craft Beer tastes good.
So there we have it. The survey to end all surveys. A conclusion so mind-blowing E.T. is booking his next flight. Craft Beer means good beer.
I head back to that pub where I took refuge from those insulting teenagers. The young barman asks me what the results of the survey were.
“It must taste good!” I exclaim proudly.
“Yeah, that’s what I said.” He’s right. That’s exactly what he said.
I finish my pint of good beer wondering what the hell I’m doing with my life and head outside. The same teenagers sit on the wall, sniggering as they notice me.
I just have to know. I wander over.
“What did you say to me the other day?”
“Your creps look nang, blud.” My blank expression makes them laugh more. Much like how I feel with Craft Beer, I’m not in on the joke.
“Your shoes look good, mate.”
As I walk away feeling strangely overwhelmed to be complimented on my fashion by teenagers, I realise that since more people understand this teenage language than understand what craft beer means, perhaps we should adopt it?
So ladies, gentlemen and E.T., since Craft Beer is now defined as Good Beer I propose we rename it to something more people understand and that will no doubt survive longer in the English language…
I feel young again already.
Tom Kerevan is a beer-lover, screenwriter and independent film producer www.tomkerevan.com
Some more good news to keep us all smiling here Sambrook’s HQ; we were happier than a brewer’s wellie boot to hear that Wandle had been highly commended at The Quality Drink Awards this year!
To celebrate this commendation we are selling Wandle at the special price of £24 a case from our brewery shop, come and pay us a visit and stock up ready for Christmas!
Our friend Mark from The Beer Boutique joined us last week for a brew day and kindly documented the experience!
See below for Mark’s blog:
The Beer Boutique’s Client Relations Exec, Mark Kelly goes to Sambrook’s brewery in Battersea to get out of the way for a day
I am gazing longingly at a large quantity of beer. Nothing particularly new there of course since I work in a beer shop and spend a lot of time flirting with bottles of Goose Island Bourbon County Stout or winking at the Bigfoot Barley Wine. The difference today though is that the frothing liquid I’m eyeing up is not quite beer yet. It’s in a steaming mash tun packed with Maris Otter Barley from Muntons of Norfolk and being sprinkled hypnotically with hot water in a process known as “the sparge”. In three weeks it will be pumped into casks or bottles and sold as “Wandle” – the flagship product of Sambrooks brewery in Battersea.
It’s 9am on a chilly Tuesday morning and I arrive at Sambrooks brewery with my preposterously white festival wellies to be greeted by the friendly head brewer, Sean who is busy doing manly things with a forklift. “Get some wellies on and then we’ll go see Gary,” he says. “He’s about half way through the first brew”. I head to the cloakroom, which is reassuringly cluttered with dozens of pairs of white wellies – though none of them have a yellow “Latitude 2011” sticker on them. It feels like the first day at big brewing school – though that I consider Sambrooks one of the “big” breweries in London betrays my ignorance of industrial scale beer making. They produce around 6700 barrels per year, which seems like a lot until you consider the Fullers brewery in Chiswick knocks out 217,000 barrels in the same amount of time. Sambrooks then, are still Microbrewers in every sense; despite how “big” the brewery seems in comparison to my five-litre curry pan and gallon jug at home.
But even when you produce a paltry two million pints a year there’s still plenty of beer to make. So I’ve arrived ready to shovel malt and get down to some serious – erm… brewing I suppose. Oddly though, the first thing brewer, Gary Wilds starts talking to me about is sugar. Specifically, the amount of sugar in the wort at any one time. “Brewing is really like chemistry,” he says. “So the most important thing is to be constantly checking the sugar levels”. I’m slightly surprised it’s so delicate a process to be honest but eventually the amount of sugar left in the tank when it goes into the fermenting vessel will determine the ABV of the final product. It becomes plainly obvious the level of control Gary has over the beer is much higher than I anticipated as he records sugar levels at every stage with a hydrometer.
When I arrive, the beer is being sprinkled with hot water to get the maximum amount of sugar from the malt. Soon after, its time to send all that lovely sugary liquid into the copper kettle for The Boil. This is where he adds hops; the funky, smelly flowers that look a bit like something I used to smoke at University. “All the hops we use are grown in Kent so its all British,” explains Gary, who has served many years as a brewer including a stint at Hogsback Brewery in Surrey before moving to Sambrooks.
The idea to use all British ingredients is something that Sambrooks has been passionate about from the beginning. When the brewery opened a little over five years ago, the modern American styles of beer were already taking hold in the UK with hops being imported from the Yakima Valley region of Washington State and malt being sourced everywhere from Vienna to Norfolk. So it’s refreshing to see brewers like Sambrooks sticking to their guns and using only local ingredients – regardless of how it might cut them off from certain sections of the beer drinking market.
The Bodicea hops are added all at once at the beginning of the boil for the bitter flavours that balance out all that sugar we’ve extracted. At this point I’m starting to wonder why I bothered to bring wellies at all when Gary, smiling, hands me a shovel and points to the mash tun which is full of spent barley. “Get yourself in there and get shovelling,” he says wheeling around a huge plastic bag on a pallet and dropping it in front of me. Head of marketing for the brewery, Jo Miller pops her head in and informs me that empyting the mash tun was considered “an eight pint job” back the day. Payment in beer? I don’t need telling twice.
The malt is still steaming hot when I jump in and I’m immediately soaked to the skin by bready, sweet smelling steam – brilliant fun! The jumper comes off and then I’m bent over double scraping out a thick layer of grain from the bottom of the giant metal vessel – half hoping, half fearing that Gary will close the lid on me as a sort of initiation thing. It doesn’t happen but I emerge from the tun, soaking wet with a big, beery smile on my face nonetheless. The spent grain will now go to feed some cows I’m told. “You are welcome cows,” I think.
While I’ve been getting my hands dirty, Gary has been weighing out more sticky hops whole cone hops – specifically Goldings and Fuggles which are added to the boil at the end for aroma and flavour. He tells me I should head over to the burger van down the road and ask for “the special”. I don’t argue with the man. He makes beer for a living so he’s bound to know a good burger van when he sees one. When I arrive back the remaining hops are added and the copper tank full of malt is circulated. Many brewers (including the Brooklyn Brewery whom I visited in September), use pelleted hops which as Gary explains are easier to measure out, less likely to clog up the equipment, and make it more difficult to know exactly how much you need. That said, most brewers agree whole cone hops are better for adding a fuller aroma and its nice to handle the big sticky flowers as I’m weighing them out for the afternoon brew. There’s also something slightly more romantic about throwing the flowers in whole.
Later on, I’m introduced to Jamie, who arrives a little before midday to start the second brew. Jamie is a lady, which is cool because the only other lady brewers I’ve met are Petra at St Mungo’s brewery and Melissa Cole. She’s at the top of the stairs keeping an eye on the temperature of the malt and water as it’s into the mash tun. She tells me to poke a thermometer around in different areas and records the results. I ask her how she got into brewing.
“I was just doing some really boring admin jobs when I moved here from Australia,” she says. “After a while it got to the stage where I wasn’t sure why I was doing them. So I started volunteering here and eventually got to the stage where Sean trained me up as a brewer”. She’s been at Sambrooks now for the best part of a year.
By this time, I’ve covered in malt, sticky with hops and literally smelling like a Brewery. It’s time for me to head home. As I leave, Jo tells me if I want to come back and do a day helping out on the dray I’m very welcome. I just might do that.
Here at Sambrook’s we are always pleased to see a local pub given a new lease of life. We caught up with Iggy to talk about the opening of ‘The Junction’ in Clapham Junction which opens on Tuesday, get yourselves down there!
Hi Iggy, thanks for coming to speak to me about the new Taylor Walker pub in Clapham Junction. Before we get into the changes at the pub, tell me a bit about your time in the industry. When did you first start working in pubs and what was it that got you into the industry?
“I started working in Samuel Smith pubs 13 years ago. I enjoyed working for the pub group which is attached to the well established Independent brewery in Yorkshire. I started off my career running pubs in London. Firstly I worked at the Glasshouse Stores in Brewer Street and then got my first Management position at the Crown in Oxford Street. I then moved on to the Bricklayers Arms near to the BFI and after a year there I moved back to the Crown for a relaunch after a major investment there and continued managing the pub for 7 years. After 10 years with Samuel Smith I decided it was time for a change and moved to Spirit Pub Company where I took over The Windsor Castle in preparation for the investment that is now being made in the pub.”
At Sambrook’s Brewery we’re all very excited about the relaunch of the Windsor Castle as ‘The Junction’ in Clapham Junction. Can you tell us a little bit about the changes that are being made?
“The first major change is in the name from The Windsor Castle to The Junction. This illustrates the complete transformation that is happening at the pub. Why the Junction? We see Clapham Junction as a major meeting point and we want to provide a space where people can meet, socialise and relax.
The next change is rebranding – moving from the Windsor Castle which used to be part of Original Pub Co with a transition to ‘the Junction’ which will now be part of the Taylor Walker with more premium offering but with quality traditional British produce from the ales to the food offering and fantastic hospitality.
Structurally, the main change will be opening the pub up and making it into one large bar, instead of 2 smaller rooms. Lighting, decorating will be updated to give a modern but traditional feel. This will make the pub feel brighter, more welcoming and will allow better access to one of our greatest assets which is our beer garden at the rear of the pub.
With the changes that we are making we will still be showing big sporting events on Sky Sports and BT Sport and we will also be having weekly live music, quiz nights and other one off events to showcase our quality offering.”
What change are you most looking forward to?
“The biggest challenge and greatest change for me is to change the perception of the pub, moving from ‘The Windsor Castle’ which was becoming dated and needed some care to ‘The Junction’, opening the pub up as a laid back, cosmopolitan space and a great place for everyone to meet.”
I know that there is going to be an increased focus on your ales and we at Sambrook’s are really pleased to be able to show off our Wandle and Junction ales on the bar as permanent fixtures! Following your visit to the brewery this week which is your favourite Sambrook’s Ale?
“I am a big fan of all the Sambrook’s Ales, but following my visit to the brewery this week I particularly enjoyed the Powerhouse Porter which I was able to try for the first time. I enjoyed the beer some much that as part of the opening evening I will be putting Powerhouse Porter on the bar alongside Sambrook’s Classics Wandle and Junction.”
If anyone would like to come along to the pub following the launch of ‘The Junction’ next week then how can they get involved?
“The Junction’ will be opening on Tuesday 5th November from 4PM. The pub is located on St John’s Hill at Clapham Junction opposite the Clapham Grand. If anyone would like to celebrate our opening with us, then all they have to do is come along next Tuesday afternoon and enjoy all we have to offer. On the evening we will be having live music so please do come down to have a look at the changes we’ve made!”
Thank you for coming to speak to us about the exciting changes at The Junction, Iggy. I know we at Sambrook’s are all looking forward to coming along next week for a couple of ales!
The leaves are falling, the goose is getting fat and our delicious Powerhouse Porter is ready to be racked!
NEWS JUST IN!! We are very proud of our Porter and were delighted to hear that it had won ‘Europe’s Best Porter’ at The World Beer Awards this year! for more information see HERE.
Porter has been brewed in London since the 18th century and our Porter is a modern take on the classic style. In naming our porter, we only had to look to Battersea’s most famous landmark, Battersea Power Station. After all, a strong rich beer needs a strong name.
Our Porter has a richness and complexity from the different malts we use and a roasted coffee and Sweet, treacle aroma. Caramel, coffee, chocolate and hops on the palate.Comforting and warming; our Porter will help keep you cheerful as the temperature drops.
Casks of the first brew will be going out to our customers late this week but if you can’t wait until then or would like some for your personal reserve bottles are available in our brewery shop. For opening times see HERE
As baking seems to be as trendy as a Shoreditch mustache at the moment why not try a Porter cake and do feel free to send in any samples for quality control to us here at Sambrook’s HQ.
On the 14th of September of this year Sambrook’s brewery turned 5 and to celebrate this occasion we teamed up with The National Trust, Morden Hall Park to pay tribute to craft beer. Thanks to all that came along and made the festival such a great success! For pictures of the event click HERE
To help the merriment and to mark the milestone birthday we created a one off Barley Wine for the event. Our Barley Wine was only available to purchase on draft on the day but as well as this we had 330ml bottles to take home which are now available to purchase from the brewery shop.
Our Barley Wine is auburn in colour with an aroma of prunes, dates and spices. It is bottle conditioned and will continue to mature as the yeast sediment ferments, definitely worth keeping for a special occasion, the brewers already have a healthy hoard to see them through the cold winter months!
The Barley Wine was lovingly created by our head brewer Sean and each bottle displays his signature.
Recommended food matches include Stilton & Christmas pudding, making out Barley Wine the perfect tipple for the festive season!
Why not try one for yourself?
Our brewery shop is open during the week between 10am and 6pm and Saturdays from 10am to 1pm. The bottles are priced at £3.50 each.