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, I have started small but have big ambitions. You will find bottles of my beers in Two Brews on Crouch Street in Colchester, and sometimes further afield. Casks appear at a number pubs in and around Colchester (The Victoria Inn, The Ale House, Queen Street Brewhouse, The New Inn, Black Buoy) and sometimes further afield – The Hop Beer Shop and The Ale House in Chelmsford, Billericay Brewing micropub, Dove Street Inn in Ipswich, The Alma Inn in Harwich. Casks appear at beer festivals in Colchester and nearby, and have ventured as far north as Harwich and as far south as Rochford.
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 on its journey to cask or bottle. Many recipes will be simply water, malt, hops and yeast. When other flavours are needed it is from fresh ingredients. I’ve used vanilla pods, freshly ground coffee beans, cacao beans, fresh mango, fresh ginger, and local honey in recent brews.
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.
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