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Brewery set for expansion.
16/02/2010
While pubs are closing at record rates a Derbyshire microbrewery is bucking the trend – and has plans to expand to keep its drinkers glasses filled.
Nutbrook Brewery is run by father and son, Dean and Christopher Richards in their converted garage at home in Hallam. Since Nutbrook was launched in 2007 it has quickly taken over their lives with Christopher working on the brewery full time and Dean giving it every second of his spare time – and more.
Annual sales for 2009 were 143% up on the previous year thanks to the purchase of two new fermenters, part funded by the East Midlands New Technology Initiative, which helped them keep up with customer demand. Now the company is looking to expand to an additional production unit and expect to recruit new brewers.
Nutbrook brews seven different real ales for freehouse pubs and restaurants, but their most popular products are personalised beers. Customers can spend a day at the brewery learning about the beer and creating their own recipe, guided by chief brewer Christopher. A week later they revisit the brewery to blend the brew including adding the hops. They choose and design the labels and, about month after the process began, take home 72 bottles of bespoke beer with personalised labels, making them a hit as birthday and anniversary presents.
As part of its grant commitment Nutbrook Brewery enrolled Christopher Richards on an Advanced HACCP (Hazard Analysis and Critical Control Points) course as cleanliness and hygiene are paramount for the business.
Dean said: “Pubs may be shutting but real ale is incredibly popular. A whole new generation of customers are coming to appreciate its delicate flavour and different tastes. There is a massive choice of really good beers around. We were working at full capacity so desperately needed to expand. The two new fermentors have been vital but even so, we are once again at full capacity and are looking to take the business further.
“If we had not had access to the NTI grant and taken the training we wouldn’t have had the ability to risk the expansion. We would like to increase the business by a further 100% this year.
“It was not just the NTI grant which helped but their specialist advice and contacts which led to more business.”
East Midlands NTI Food and Drink Network manager, Mike Dixon of Nottingham Trent University says traditional skills such as brewing are still reliant on new technology to keep in the market: “Brewing has changed little over the past few hundred years but today’s health and hygiene regulations require up to date considerations of processes and systems. Nutbrook Brewery has managed to combine the old and the new, including efficient and hygienic fermentors, to produce a delicious range of beers. The NTI grant gave them the ability to expand production when they needed it most and has enabled them to take advantage of market opportunities.”For further press information call Lyn Churcher or Sarah Braund, East Midlands NTI Press Office on 01949 850010 or mobile 07711 776885 (also out of hours) email lyn@churcher-associates.co.uk or sarah@churcher-associates.co.uk