An American brewer is about to mark his first year in the North East. Alex Rattray, se..." /> Yeast Wrangler reveals plans – Cheers North East


Published on October 4th, 2019 | by Alastair Gilmour


Yeast Wrangler reveals plans

An American brewer is about to mark his first year in the North East. Alex Rattray, senior craft brewer (and self-styled Yeast Wrangler) at S43 in Coxhoe, County Durham, sets out his ideas for the coming months.

“It’s been a big year of change for us, going in a completely new direction of beer styles, techniques and ingredients while also still producing our cask beer range along with lots of new seasonal cask beers as well. I’m really excited about the next couple of canned beer releases that will cap off 2019. We’re changing things a bit for our next beer and finally doing a big, boozy dark one.

“One of my other passions beyond craft beer is coffee, so I’m really pumped that for this beer we’re working with a North East coffee roaster. It’s a vast departure from our previous canned releases but it should be a perfect beer for the chillier weather and gives me a chance to combine two of my favourite things. We’ll also be releasing a hop-forward beer – I was really happy with how our Fat White Milk Shake IPA came out and so and we’ll be revisiting that style for our other new can, but with totally different hops and fruit additions.

“I’m also working on some small batch keg-only beers. We recently put out an American Light Lager and are just releasing a Nelson Sauvin Pale Ale. These are one-time-only beers and will give us another avenue for the fans of our new brewing style.

“We’ve also got some collaborations coming up, working with Fortnight Brewing – based in North Carolina – doing a riff on one of their great IPAs. That will be getting released towards the end of the year in tandem with another hop-forward beer to cap off 2019, plus we’re hoping to be able to get in one or two collaborations with other breweries in the region.

“We’re hard at work planning for 2020 and hopefully the gloves will come off and we can really keep pushing ourselves creatively and technically to produce even better beers in the future.”

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Alastair Gilmour

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