Established in Croasdale (nr. Ennerdale) in the summer of 2010, our brewery and beer were set up under the guidance of the late Peter Laws. Attached to the former Jenning’s Brewery of nearby Cockermouth, Peter was known throughout the industry for his brewing brilliance.
Four years later we began to outgrow our humble barn in the hamlet of Croasdale, and here began our journey to our Rowrah home that you know and love today. After a complete redesign, our fully functional brewery, tap & bistro was ready. To this day, we’re forever grateful for the efforts of our family and friends who made this possible.
Fast forward a few years more, and sustainability and reduction of our carbon footprint became one of our core values. With assistance from CLEP Cumbria we installed 176 solar panels to align perfectly with the sun’s east-west orientation arcing perfectly over the brewery from dusk to dawn.
We’ve weathered floods, material shortages and a global pandemic yet have continued to nurture our craft. Over the years, we have achieved continuous SALSA accreditation for our brewery, SIBA awards for our beers, business awards, and a host of 5-star reviews for our brewery tap & bistro.
Family has always been at the heart of everything we do and we’ve been incredibly lucky to work with a host of talented, hard-working individuals along the way who continue to leave their brilliance on us every single day.
Our beers begin with only four ingredients: water, malt, hops, and yeast.
It is of utmost importance to us that our beers are brewed using ingredients that are as fresh and natural as possible:
We exclusively employ the finest malts, which are freshly kiln-dried and milled especially for us.
Our flavourful hops are whole-leaf, dried hops, and our yeast is cultivated from one of the longest-established English Ale Yeasts. Moreover, we harvest yeast from each fermentation to utilise in the subsequent brew, ensuring the preservation of those distinctive flavours.
Our beers undergo a week of fermentation, followed by a careful transfer to racking and conditioning vessels for up to six days, depending on the recipe. It’s pure natural goodness!
