Yetman’s Brew­ery

EDP Norfolk - - Food & Drink - www.yet­mans.net

How long have you been brew­ing?

I started the brew­ery 12 years ago (2005) but had been brew­ing on the kitchen table for my­self since the early 80’s. Then in the last few years of our res­tau­rant in Holt, used to sell pints to our cus­tomers.

Does it make a dif­fer­ence us­ing Nor­folk in­gre­di­ents/wa­ter?

It’s more about the qual­ity of the malt­ing. I use Maris Ot­ter bar­ley, but it goes to Warmin­ster in Wilt­shire to be malted by hand, at the old­est floor malt­ings in the coun­try. It’s a first class prod­uct us­ing the best raw ma­te­rial.

Most hops are grown in warmer parts of the coun­try, so sadly my hops are not from lo­cal sources.

Good con­sis­tency is ev­ery­thing when you’re brew­ing, and the wa­ter for brew­ing bit­ter needs to im­i­tate that at Bur­ton on Trent, the home of Bri­tish ale, so the wa­ter is ‘Bur­tonised’ to give the op­ti­mum brew­ing medium. How many dif­fer­ent beers do you brew? Five bit­ters and a stout

What is your best-seller in the sum­mer?

I’ve just launched a new one for the sum­mer; Yetman’s Yel­low. It’s light and crisp, and great with sum­mer food.

Where can peo­ple find your beers?

In lo­cal pubs on draught -Wive­ton Bell, The Ship at Weybourne, The Malt­ings at Weybourne, Red Lion at Cromer. In bot­tles Pic­nic Fayre in Cley, Blakeney Deli, Bud­gens and By­ford’s in Holt, Giddy Goat and No.10 in Sher­ing­ham, six East Anglian Waitrose stores (in­clud­ing North Wal­sham and Swaffham) Drove Or­chard in Thorn­ham, Moor­ings Res­tau­rant in Blakeney, Blakeney House and Wive­ton Cafe

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