and proud to now be involved right in the thick of it. Plus, I like a challenge, with the recent history of Redwell, it’s an amazing challenge to help build a company back up again, both with sales and also reputation. So you joined one week aſter the new company was formed. What opportunity did this provide? They had to work out the business need, who they needed and the like. I was able to set it up how I wanted it. It had all the kit in place in the
sense of equipment etc. The gaps were around the paperwork and all background things that needed to be put in place. For me that was quite
straightforward, I knew what needed to be done and sat down on my laptop and started to put it together to share and guide the team. As a new company, suddenly we
were on the radar again, we were getting interest and visits from Trading Standards, Food Safety and Custom & Excise. Did you think a lot about it before you came along? Of course, I had admired Redwell for a number of years and then to get the chance was great. Also it is local, that does make such a difference, I can bike or run into work to check gravity etc. Because it is smaller and you are very much involved, it is like your baby. Also we are very much part of the
community. Some would say the ingredients for beer is fairly simple, where do you source your ingredients? Yes the ingredients side is fairly
straightforward; Industry standard suppliers, all Norfolk grown malt some ingredients from further afield. The difficulty is everything else.
The skill in managing the process, production, fault finding, ordering, storage, food safety and all the other stuff behind the scenes. Auditors coming in, trading
standards, food safety, supermarkets, staff training. Contracts with supplier. Vegan, vegetarian and gluten free options are also an important consideration for brewers, does that make the brewing task much harder? Amy (co founder) catered for this
OUTLINEONLINE.CO.UK / AUG-SEPT 2018 / 23
market from the outset. We’ve always done that. The hardest part is the paperwork,
and audits. The Coeliac Society audit us for gluten free, which is tough, checking all our quality management systems and processes, housekeeping records, training, supplier management etc etc. Again the easy bit is the process,
finding the alternative fining agent and adding, with gluten free adding malt enzymes. How many beers do you brew at Redwell? Seven, West coast, extra pale, steam,
"It's all about cans at the moment, we do a lot of cans. I am not sure if the canning growth will continue, bottles could come back in, or even another type of container may come in."
pils, kofra, white IPA, Blazar. More to come! Would you like to tell us some of the awards that Redwell have won? Siba gold west coast, can designs – steam and I’m sure more awards. I believe you do a coffee beer? Yes we do a stout with Kofra. We grind the beans on site and make a coffee, and do it 140 times to put it into the beer. This is a seasonal beer. Are there any other ingredients you would like to use? Yes I love mango and I know a number of other brewers have used a range of ingredients, we know some have worked and others not too well Recently I was judging the
Homebrew awards, for Norwich Craſt Beer week. There are some really good home brewers out there. There was one a Gherkin & Cucumber IPA. I was unsure on the sound of it, I smelt it and could smell cucumber and gherkin, and could taste the ingredients and I liked it. What things do you do for relaxation? Running, family, holidays, walking the dog and testing other brewers beers. There appears to be quite a lot of conversation around real/cask ales v craſt etc. What is your view on the ever-changing market? I still like cask beer it has got to be interesting and fresh. Nothing wrong with good, modern tasty craſt cask beer. Cask ales can just struggle with
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