Where did your brewery name come from?
Harbour Brewing Company. Rhys and I met in a pub in Padstow and decided we would open a brewery. The first thing we did was celebrate by drinking a few beers and deciding a name. It seemed a good idea to name ourselves after the place the idea was conceived, and Harbour Brewing Company was born.
What is your brewery capacity?
What is different about your brewery?
- The plant consists of:
- Mash/lauter tun
- Heat exchanger
- Wort aerator
- Mash hydrator
- Control panel
- Various pumps, platforms and pipework
- 4 x 10bbl Fermentation vessels
- 4 x 10bbl Conditioning tanks
- Glycol tank
- Chiller unit
- Bamford mill
We chose a mash lauter tun as it gives us alround flexibility with regards to process control and use of adjuncts. It’s more efficient than a traditional British set up. We chose sealed cyclindroconical fermentation vessels rather than traditional open vessels as it is more hygienic, allows faster fermentation, and easy of yeast harvesting.
How long have you been brewing for?
Rhys has been interested in Brewing as long as he can remember. Rhys graduated with Honors from Heriot Watt Universities Brewing and Distilling course. After completing a internship at St Austell, Rhys joined the brewing team at Sharps Brewery in Rock.
What beers do you brew regularly?
- Harbour IPA
- Harbour Amber Ale
- Harbour Light Ale
- Harbour Lager
What special/seasonal beers do you brew?
We haven’t brewed any as yet but we have started to put together our first two. Nagasake – a chilli beer made with Naga chilli and Sake yeast.
Double IPA – this will be our first Keg product.
Where do you think the future of brewing lies?
Craft beer is definately where it’s at for us. I think the market is moving that way too. People want beer that tastes great, and something you can’t buy in the supermarket.
Do you bottle/keg/cask your beer?
At the moment we only have cask products avaliable. But from the 1st March we will have bottles avaliable and intend to Keg some of our specials.
What is you proudest moment in brewing?
Opening our brewery.
Do you have any brewing regrets?
Opening our brewery!
What is your brewing ambition?
Rhys -To brew great beer.
Eddie – We are a product-focused business and for us it’s not all about profit, we have set out to make great beers that people enjoy drinking
What was last beer you drank?
Other than our own:
Rhys – Mountain Goat High Tail Ale (Aus)
Eddie – Mikeller Double Shit Coffee Stout (Den)
What is your favourite hop and why?
Eddie – Simcoe; it’s a new hop for me and I’m blown away by incredible fruitness
Rhys – Nelson Sauvin; Distinctive grassy herbal aroma, just awesome!
What is your favourite beer/food combo?
Rhys – Sierra Nevada Double IPA with Naga Duck from our local curry house.
Eddie – Weihenstephan Vitus with Pan fried Scallops
Do you have a Brewing hero/inspiration?
Eddie- Mikeller just a true craft brewer producing amazing beers
Rhys – Stuart Howe (Sharp’s), he’s a really a nice guy who produces great beers.
If you could brew one collaboration beer with someone who would it be with and what would it be?
Kernel – a dark fruit beer.
Which beer do you wish you had brewed?
Carlsberg, just think how rich we would be!
How do you spend your time when you aren’t brewing?
Both: Surfing – Living by the beach it’s just what you have to do.
If you could have one superhero superpower what would it be?
Rhys – To talk to yeast to find out what goes on in their little world.
Eddie – To fly, Cornish roads are S**t.
Do you have a website/twitter/blog?