Brewers- Consett Ale Works, David Wilkinson and Ian Jackson
Brewing beer has often been described as a blend of science and art. While there's a precise and calculated stages in the process, there's also a level of ambiguity surrounding the "rules," which offer room for personal interpretation and the crafting of uniquely individual brews.
At its core, brewing beer is a straightforward procedure with roots stretching back as far as 12,000 years. Essentially, it involves heating water and grain, boiling the mixture with hops, cooling it down, fermenting with yeast, and finally carbonating. Though the steps seem simple, countless writings and the expertise of Master Brewers attest to the intricate recipes and the diverse array of beers found across the globe.
At its core, brewing beer is a straightforward procedure with roots stretching back as far as 12,000 years. Essentially, it involves heating water and grain, boiling the mixture with hops, cooling it down, fermenting with yeast, and finally carbonating. Though the steps seem simple, countless writings and the expertise of Master Brewers attest to the intricate recipes and the diverse array of beers found across the globe.
Brewing commenced at The Grey Horse on Sherburn Terrace in Consett back in 2005, within the historic stable block adjacent to the pub. From the outset, diligent efforts were poured into the craft, a tradition that persevered when David assumed ownership of the establishment in 2018. Operating under the Consett Ale Works banner, they craft four distinct varieties: Steeltown Bitter, White Hot Ale, Red Dust Ruby Ale, and Porter, employing time-honored techniques and selecting only the finest, purest ingredients. By marrying some of the UK's premier hops and malts with the pristine waters of the Derwent Valley, they create ales cherished by the local patrons. While the majority of their brews find their way into barrels for on-site consumption, a portion is also bottled for off-premises sales.