Brewing since late 2016, Watsons Brewery has started small but with big ambitions. Beers in bottles have mostly been found at Two Brews on Crouch Street in Colchester, and casks have appeared at a number of beer festivals and pubs in and around Colchester and NE Essex, although they have ventured as far south as Chelmsford and Billericay.
My beers are unfined and unfiltered, brewed by hand, by gravity. The brew doesn’t go through pumps or plate chillers, and from coming from the water supply the beer will travel only a couple of metres in food grade tubing on its journey to cask or bottle. Many recipes will be simply water, malt, hops and yeast. When other flavours are need it is from fresh ingredients – with vanilla pods, freshly ground coffee beans, cacao beans, fresh mango, and local honey having been used recently.
The only chemicals I use are for treatment to the water as you wouldn’t really want beer brewed with untreated tap water. Other than that, Irish Moss (a seaweed) is used at the end of the brew to clear the beer, and brewers sugar is used to get the beer to carbonate in the cask or bottle. And that’s it.