Our collaboration with Hobsons brewery represents a link between my previous life as a farmer in Herefordshire and my current role as Co-Founder & Managing Director of BBNo. Hobsons are a significant player in the beer scene, with over 25 years of brewing experience. They produce some of the best traditional cask ale in the Herefordshire/Shropshire region; this was the beer I drank as a reward after a long week’s toil on the farm!
Hobsons also use local Marris Otter barley, malted by Thomas Forcetts and grown on the farm I grew up on, which is still managed by my father Stuart. Our collab was brewed at Hobsons using this barley, along with some wheat and their traditional British House Ale yeast.
It was produced using the modern craft brewing techniques and ingredients I’ve acquired from my time spent in the industry. We mirrored a New England water profile with a 1:1 sulphate to chloride ratio, a 30 min hop stand post boil at 85c and heavily hopped with Citra whole leaf. We also dry hopped the beer using Mosaic Cyro powder – a new processed form of the famous hop that is used by both ourselves at BBNo and some of my favourite US and UK breweries.
It’s unfined, so it’s 100% suitable for vegans.
Although this was only a small batch of 50 firkins, we are lucky to receive a pallet of casks to serve in our Tasting Room and distribute locally. We will be tapping the first cask tomorrow (Saturday)! I hope you get to try it.