VIDEO: The Telegraph brews up a success

For pub owners Helen and Rob real ale is a real passion.

And now the pair are realising their ambition of running a microbrewery at their pub, The Telegraph.

Telegraph Pub Bridlington.'New Micro Brewery being installed.'NBFP PA1403-15c'Rob Dakin, Helen Norman

Telegraph Pub Bridlington.'New Micro Brewery being installed.'NBFP PA1403-15c'Rob Dakin, Helen Norman

The Telegraph’s shiny-new microbrewery is situated at the back of the pub, in the former barn and old stables.

Rob Daykin and Helen Norman are looking forward to brewing and selling their signature brew, the Jackdaw, this Spring.

The team have worked hard to install the four-barrel plant themselves and have learned many tricks of the trade along the way from fellow brewers, including Wold Top Brewery.

“It will be fantastic once it gets going,” said Helen, who is excited to create a variety of different ales for customers.

She said: “The whole intention of our brewery is to support our own pub. We have regular customers who call in for the nice atmosphere and really good traditional real ale.

“We have a massive variety of real ales on and now we will be able to add to it ourselves.

“We are very passionate about nice beers and the passion comes through and because of that people come in every night to see what beers what we have got on.”

She said they will be able to brew anything, from stouts to malts but will most likely produce 4% golden ales.

In one batch the microbrewery will produce 16 firkins, which pour 72 pints each. The barrels are made of stainless steel which is specifically used when brewing beer as it imparts no flavour and reacts with very few chemicals.

Rob said: “Real ale is still fermenting in the barrel it is still live beer. Your cellar has to be a 11 degrees because the real ales need to be kept at a

specific temperature otherwise you get a second fermentation or it can go off like a bomb in the barrel.

“There are no additives in real ale. To keep keg beers you have to put gas in them to keep them fresh. But because live beers is still fermenting it produces C02 which keeps it fresh.

“Once we have started one we only have four and a half days to use it.”

The brewery building has large windows in place to give punters enjoying the beer garden a peak at the beer being brewed.

As well as new windows, the brewery has been fitted with electrics and gas, plumbing, false timbers and the inside wall has been built.

Helen said: “At the end of the day we work hard at it but we are also extremely lucky.”

And Rob expects the brewery will be positive for local people too, as new employees will be needed to run the brewery.

For more pictures see this week’s Free Press out today, Thursday 30 January.