~ Sustainability is important to us ~

We want to make great ale but with minimal impact on our surroundings. 
  • We recycle all our spent grain as feed for our neighbour Paul, who feeds it to his prize winning cattle. We compost all our used hops and they end up on the veg garden.
  • Our electricity is generated from 100% renewable sources.
  • We make our own pump clips out of old pallet wood.
  • Where possible, we clean up and reuse all bottles that are returned to us.
  • We have created a series of reed beds on site to naturally process brewery waste effluent.
  • We collect rainwater from our old cattle barns to give our reeds a good soaking three times a day; this keeps them in tip-top condition. And we use rainwater for the first rinse when cleaning casks.
  • We have built some vermicomposting flushing toilets, which are very exciting if you are into composting toilets. They're based on the Solviva flush toilet composting system pioneered in the US by Anna Edey in the 1990s. They also use rainwater for flushing.
  • We capture heat from our copper boiler to pre-heat our hot water, saving energy.
  • We condition our ale in the partly subterranean North end of our barn, which maintains a good temperature without much need to run heating or cooling equipment.
  • We always recycle, reuse and re-purpose. 
  • We've worked closely with a local bakery, swapping our waste yeast for their waste breadcrumb. They made bread with our yeast and we made beer with their breadcrumb. 
  • We keep things 'locale'; we collect our grain from Tuckers - 7 miles up the road - and we try to limit our cask deliveries to pubs within a maximum distance of 15-20 miles from the brewery. Beyond this we use local distributors who can deliver in bulk.

~ We are custodians of an important historical site ~

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The brewery building is a Grade II listed thatched barn made of cob and dating back to the late 1600s. Next door, the farmhouse and well are both Grade II* and of medieval origins. A significant proportion of any profit generated by the brewery will be reinvested back into preserving these amazing buildings for future generations. Anything else leftover each month is put aside for thatching! 

We are lucky to have plenty of space in the barn and a pretty spectacular tap room for events and hosting visits and tastings. Please do get in touch if you have any suggestions, or if you would like to discuss a group visit or event.

Next page: Our story