Bedlam Brewery hosted a barbecue with beer tasting and guided tours of their brewery in Albourne on April 21.
Managing director Dominic Worrall said they have been running a brewery on the site since February last year.
Their aim, he said, is to create a range of sessionable beers while keeping the operation as environmentally friendly as possible.
“Because we have the land, we grow hops,” he said. “Two strains of Sussex hops.
“We brew entirely from solar energy. The spent grains that we have from the process of making beer, we give to Trenchmore Farm over at Cowfold.”
Trenchmore Farm provided the beef for the barbecue while The Bull in Ditchling, which is Bedlam’s taphouse, provided the chefs.
“We distribute throughout Brighton, London, Sussex, and Surrey,” added Dominic, “and dip into Kent and Hampshire.
“Owning The Bull at Ditchling gives us a great taphouse to experiment. We decided to brew sessionable beers that people would recognise, that don’t have fancy names.
“We’ve been fantastically supported by the people of Sussex.”
Bedlam produces a golden ale (4.2%), an IPA (4.8%), a porter (5%), a best ale (Bedlam Benchmark 4%), and a pilsner (4.2%).
Head brewer Fabio Israel said they are planning to bring out a red ale and a pale ale.
“Eco credentials are very important to me - that’s one of the things that made me stay in England,” he said, adding that he had been planning to return to his native Germany before he was offered a job with Bedlam.
“That’s the stuff that I want to see in the craft beer revolution,” he said, “brewing beer with solar power and trying to keep the impact to the environment to a minimum is really great.
“On top of that, I’m a big fan of Sussex - Sussex is really great, in my opinion.”
For more information visit: http://www.bedlambrewery.co.uk/
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