Based in Northumberland, near the borders of Cumbria and Durham, Allendale Brew Co was founded in 2006 and is run from a renovated Victorian Smelt Mill in the rugged North Pennines AONB, also known as England’s Last Wilderness. During the industrial revolution the mill would have formed the centre of the mining industry in the area and this heritage is reflected in the identities of the beers.
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humble beginnings with crisp, clean, 4.5% Renegade Lager leading the way and innovative craft specials launching monthly in cask, keg, bottle and can.
Since 1995 the expansion has exceeded every expectation and the business is now based in 68,000 square feet of converted dairy barns set deep in the rolling Berkshire countryside.
Their focus is on creating a thriving business with a passion for beer, whilst striving to build a sustainable future. Surrounding the brewery is a superb natural wildlife habitat created by the recent expansion of their reedbed drainage system and they donate the spent grains for animal feed. The family friendly Taproom and Kitchen serves the full range of WBB beers and you can enjoy a meal while watching the action in the
brewhouse. It’s a stunning set up that is well worth a visit ifyou’re in the area.
The trophy cabinet is testament to their brewing ability and is bulging with CAMRA and SIBA awards including a National Gold. WBB are proud to be anchored by their founder’s principals, with a mix of old and new permeating everything they do.
While the first Trappist brewery was established over 400 years ago, Tynt Meadow, the sole English producer has only been making beer a matter of months. Situated in rural Leicestershire, the monastery’s motto is ‘Ora et labora’ – pray and work. In order to maintain the historic buildings and provide money for living, the monks have branched out into brewing.
The criteria to become a Trappist producer is very strict guaranteeing quality and authenticity. All produce must be made within the confines of the monastery by the monks, it must be secondary to the monastic way of life and any profit is given to charity.
It isn’t just the beer that is authentic, the bottle label draws on a 12th Century Cistercian script, developed by Brother Anselm Baker. A quill was also used to draw the brewery’s logo of the lancet windows, characteristic of the church.
The beer is only brewed with English malt and hops and is a deep mahogany colour with a nose of dark chocolate and soft fruits. The ideal partner to strong cheese and crusty bread. As you read this, the beer is going through its second fermentation in the bottle.
You might think that monks live solitary lives, but the brothers at Tynt Meadow are always happy to welcome guests -Their door is always open, the heart even more so.