A full and sweet malt base meets soft but flavoursome tropical hops. Chit malt, malted oats, malted wheat and caramel oats produce a phat base, to carry the ludicrous amount of dry hops. AMARILLO, IDAHO7 AND HPA-016, all in harmony, working together to pull elements from the hot side, bio-transformation and late dry hopping.
Newstead Brewing Co lives in a 1940s steel warehouse that was built by Skennars coaches. The warehouse was given a new lease when transformed into the Doggett Street Studio in the 1980s. A combination of bus and artistic flare gives the site a wonderfully tranquil, comfortable vibe with lashings of industrial robustness. They have done very little to spruce it up, keeping the original elements as much as possible, with some modern necessities (Big Ass Fans) and large shiny tanks.
DID YOU KNOW?
Newstead Brewing is the brainchild of the Howes clan (Peter, Heather and Mark) and Michael Conrad forging an unlikely but surprisingly useful pairing of science, fine dining and HR. Michael has owned and run many exceptional venues, such as Restaurant Two and Bistro Three. Peter and Heather started their own small HR business in 1982, which sold to a global brand in 2010.