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Published on March 5th, 2013 | by Alastair Gilmour

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Hot old time at Wylam

Wylam Brewery now seems like the elder brother in North East brewing, now that microbreweries are mushrooming all over the place. But that certainly doesn’t hinder innovation, development – and a surprise or two.

“We’re pretty much running at full capacity,” says business development manager Matt Boyle, “but we’re definitely keeping the interest out there with some terrific ideas.

“We trialled our new beer, Cascade, in keg at the Rat Inn at Anick and it went in one evening. It was officially launched at the Street Spice @ Life marquee in Newcastle at the start of the month. We’re getting involved in a lot of things like that – notably the Boiler Shop project at the Stephenson Works, also in Newcastle, which will feature a street food festival on the first Friday of every month from April – with live music. We’re running the bar there and it looks like developing really well.”

Other projects include a collaboration with Northumberland-based Riley’s Fish Shack, a single-malt, triple-hop organic pale ale scheduled for April, and a range of limited edition, cask-conditioned ale in bottles.

“We’ve been ‘messing around’ a bit lately,” says Matt, knowing that Wylam brewers such as Ben Wilkinson just love to get their noses into recipes and their hands into hop sacks.

Also on the horizon are a food festival in North Shields and the Hot Stuff Chilli Fest at Seaton Delaval Hall. A new beer, Magnificent 7 Pod, is being formulated for the Hot Stuff Chill Co which will be bottled and kegged unfiltered – using some of the world’s hottest chillis in the brew.


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Alastair Gilmour



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