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