I thought I’d sit down, and try and organise/articulate our plan.

One of the great things about the big expansion in beer culture in the UK over the last few years has been the drastic increase in beer styles being brewed in the UK. While pale ale is still (understandably ¹ ) king, we have some great breweries doing other interesting things in a big way (Burning Sky, Wild, Mills, Beer Nouveau, Redchurch etc.).

So we’d like to get involved too! In the long term, we’d love to build a proper farmhouse brewery, work with farmers to grow our own cereals and hops and make, age and sell everything on site (Duration seem to have a similar project going at the moment), and mid Wales is a breathtaking place. However, baby steps...

We’re currently in a small industrial unit on the edge of Newtown, where we’ve housed our 5 barrel brewery and we’ll be here for the foreseeable future.

The plan is to brew a range spanning traditional European styles as well as more ‘terroir’ ² focused beers fermented with locally harvested yeast, fruit etc.

One of the things we’re keen to do is keep a big stock of different yeast and bacteria and really work on gaining as much extra flavour from these as possible. I’m going to try over the next few months to visit different brewers and cider makers, ask lots of questions about their techniques and get any tips they’d be willing to share. Personally I’m most excited about getting a strong barrel aging, souring and blending programme going. In fact, I’m off to inspect some wine barrels next week, so watch this space.

Hopefully that gives you a bit more of an idea of what we’re about, and hasn’t put you off from trying some of our stuff if you see it on a bar or in a shop. Please do try it when we’ve made some, I could do with selling some to pay off the equipment costs..

Deya/Verdant/Pressure Drop/Odyssey/Cloudwater etc.? The UK is pretty strong at the moment on dry hopped pales, no?
Yes it sounds wanky, any less cringeworthy descriptions would be welcomed, answers on a postcard