We’ve just completed an expansion project to allow a 40% increase in capacity, from 10,000 hectolitres (6,000 barrels) to 14,000 (8,500 barrels) a year, under a two year plan.
Having been brewing at full capacity for the past year, the brewery has been reorganised, at a cost of £175,000, to boost efficiency, quality assurance and output. A new cold conditioning room has been built, the fermentation room extended, and new fermentation vessels purchased from Moeschle UK.
Owner and founder, Alex Brodie says he was happy to put more investment into the brewery and it was a sensible business decision because “the demand from both the traditional and modern craft markets for Head Brewer Matt Clarke’s innovative and full-flavoured beers continues to outstrip our ability to supply.”
“This expansion is not just about brewing more beer,” says Alex. “It is about brewing more styles of beer, and giving us more flexibility to experiment and add to the already crazily wide range of beers we turn out.”