Singular beers, unfined and unfiltered, brewed by hand in Old Heath, Colchester. I suppose I could call them ‘artisan beers’ but I don’t.
Brewing commercially since late 2016, as of mid-2020 there’s a hiatus on producing casks and kegs, and I’ve moved over to brewing entirely for bottles and cans, and I now have online shop and have stopped attending farmers markets.
My beers are unfined and unfiltered, brewed by hand, by gravity (no pumps used). From coming from the water supply the beer will travel only a couple of metres in food grade tubing through three stainless steel vessels on its journey to cask or bottle. Many recipes will be simply water, malt, hops and yeast. I use top-quality Maris Otter Pale Malt for my base malt. When flavours are needed it is from fresh ingredients rather than extract : I’ve used vanilla pods, freshly ground coffee beans, cacao beans, fresh mango, fresh ginger, coconut flakes, licorice root, local honey (Dutch Quarter in Colchester and Abbots Hall Farm at Gt. Wigborough), and rhubarb (next door’s garden) in brews to date.
The only chemicals I use are for treatment to the water as you wouldn’t really want beer brewed with untreated tap water. I use Irish Moss (a seaweed) at the end of the boil to clear the beer, and I benefit from being a smaller scale brew in that I can use an immersion chiller to cool the beer to fermentation temperature in the kettle, which means that a whole lot of protein and hop material sinks to the bottom of the kettle before transfer, rather than being transferred through a plate heat exchanger into the fermenter.
Brewers sugar or demerera is used to get the beer to carbonate in the cask or bottle or can (yup I prime in the can exactly the same as with bottles, so the cans are *100%* the same as the bottles). Kegs are ‘force-carbonated’ with CO2.
Get in touch by email : firstname.lastname@example.org or mobile 07804 641267.