SUSTAINABLE MANUFACTURER OF THE YEAR

By Alex Cosgrove

We’re Hiring!

Due to continued growth we have an exciting opportunity for someone to join the Purity family.

We are recruiting for an experienced and commercially astute, field based Regional Account Manager for Birmingham, Black Country and the surrounding areas.

We are looking for someone with:

  • A proven sales record, minimum of two years drinks industry experience and a thorough understanding of the on trade.
  • Possesses the ability to build strong and long lasting relationships with customers to drive profitable sales.
  • Strong selling and negotiation skills to secure new customers to support our strong growth ambitions.
  • Ability to work across all on trade channels to deliver growth but with a particular focus in the Independent Free Trade.
  • Excellent standards and a positive work ethic.
  • Can do attitude, with the ability to work at pace in a highly competitive industry.
  • Ideally graduated to Degree level.
  • The successful candidate will be:
    • Based in Birmingham with a good knowledge of the local area
    • Brand savvy with a love of artisan and craft drinks
    • Hard working and self-motivated, with evening work and weekends part of the role
    • Able to work on own initiative, but also perform as an effective team member
    • Confident, reliable and responsible

To succeed in this role you will need to be a proven sales animal, an achiever who is results driven and with the ability to operate in a challenging and fast paced environment.

The Package:

  • Competitive Basic Salary
  • Bonus
  • Mobile & Laptop
  • Product Allowance
  • Company car

To apply, please send a copy of your CV along with a covering letter to jobs@puritybrewing.com

Closing date for applications is Friday 12th August 2016.  We will review applications and respond within two weeks of the closing date.   Successful applicants will then be invited to up to two rounds of interviews.

By Alex Cosgrove

Purity Match Special 2016 – A Blast!

This week saw our 8th annual Purity Match Special held at the home of Exhall & Wixford Cricket Club. A great evening was had by all and we would like to thank everyone who came and who have supported Purity over the last 10 years and in particular JC and his team at Exhall & Wixford CC for hosting us.

This year teams were made up of a range of Purity team members, customers, suppliers and friends. The captains were Purity’s own Darryl Hinksman and Jonathan Winters – a small bit of sledging was going on at the toss but it was all in jest.

Jonathan’s team The Jaffas were put into bat by The Flippers and eventually reached a respectable score of 124 (each team started on 100 and 10 runs were lost for every wicket) a mixed bag of cricketing ability was on show and some dubious umpiring decisions led to much entertainment for the crowd.

After refuelling from our friends The Meatshack who were on hand to keep everyone fed with their gourmet burgers it was the turn of the Flippers to go into bat and our Director of Brewing and Sales Manager Flo Vialan and Paul Hannon led the chase. Despite the best efforts of the cricketers of Purity the bowling by the Jaffas just showed the pitch was a bowler’s paradise. The final score for The Flippers was 77, meaning Jonathan Winters made it back to back wins.

Overall it was a cracking event and great to see so many people come and enjoy themselves in the sun with plenty of our award winning brews and as our MD Paul Halsey said last night, “It’s a pleasure to host these events as it is a core part of our business to be part of the local community and here’s to the next 10 years!”

By Alex Cosgrove

News From the Brewhouse No. 7 – It’s a Hard Job…

Welcome to the latest edition of News from the Brewhouse. For those eagle eyed enough to have spotted us on the recent Countryfile – ‘Shakespeare Special’ you will have seen the Bard of Barnsley, Ian McMillan visiting us and talking to our Front of House Manager, John Conod about Purity’s top secret tasting panel. And we wanted to give our Puritans the down low on just what happens, when every Friday various members of the Purity team disappear into the visitor centre for a special beer tasting.

John introduced Ian into this secret and now that the word is out we thought we would grab a chat with Aaron Taubman our Quality Control Manager, so he could explain to our Puritans, just what we get up to.

Firstly Aaron, tasting beer for a living must be really hard work I guess? 

Well it certainly sounds good doesn’t it, but in all seriousness there is much more to it than just standing around drinking a pint. My role at Purity as Quality Control Manager means I oversee all aspects of the production process to ensure that we produce the best quality beer possible. The odd taste test along the way is a perk of the job, but one that is done for the greater good in ensuring that our Puritans get the perfect pint.

How did the tasting panel come about?

Purity has always had a tasting panel. Before I arrived the tastings were all conducted in the brew house by the brew team and Paul and Jim. Nowadays though with Paul and Jim much busier and our standards even higher than ever, we have had to change the way we do things.

All great breweries all have a tasting panel as it ensures that all the beer we produce meets the high standards we set ourselves and by bringing staff members in from all the different departments it reduces the bias that could occur if it was just myself and the brewing team. That is what makes our tasting panel so special that each department takes responsibility for the quality of the beer that goes out of the brewery.

What are the benefits to conducting a tasting panel?

The main benefit is we are able to ensure that what we are brewing meets the quality standards we set but it also allows us to track from brew to brew and see what changes. It provides a quality assurance approach to the brewing process and is something, which has provided inspiration for other quality control processes in other areas of the business as we strive to achieve Pure Quality throughout the brewery.

By having a weekly tasting panel we can quickly detect any potential problems or changes in the beer and put processes in place to ensure that we don’t experience any crises. It also allows us to establish whether we need to make any tweaks to our recipes to keep the beers in tip-top condition. Because we constantly strive to brew the best beer possible we always open ourselves up to honest feedback and the tasting panel is a great platform to test our consistency.

What are the key things you’re looking for in each session?

The key things we are looking for are aroma, how true to brand each of the samples are and most importantly whether the flavour profiles of each beer are as we would expect. Recently we have been doing some work on enhancing the tropical notes we achieve in Longhorn IPA and thanks to the work by of the tasting panel we have been able to increase the aroma profile of the beer.

Have any adjustments been made to any of our beers following the response on these panels?

Yes – many changes have been implemented thanks to the findings of the tasting panel. It goes back to what I said earlier, we are constantly looking to improve and brew the best beer we can. The panel has helped us to make some subtle improvements here and there to recipes and have even been part of the rejection of a batch of hops, which as the brew team suspected, were not up to our own exacting standards.

It must be weird for you to have your work judged by your peers?  

No not at all, in actual fact it is refreshing. By opening up our round table it gives some of the team who don’t often have much to do with the beer a real insight into what we get up too. It keeps us on our toes and as innovators, we like that!

What beers have stood out in the tasting panel to date?

Well the two highest scoring beers of the sessions so far have been ‘X’ our bourbon aged Rye IPA and a new beer, which we have coming out soon!

Flo and I created  ‘X’ to celebrate Purity’s 10th birthday and both the bottle a limited edition keg version scored really highly with all our tasters. The second brew was one that is yet to see the light of day (apart from a few special test locations) and it scored higher than any other beer we have tasted to date. This is really exciting as we have been thinking about brewing this style of beer for a while and it seems like we are definitely on the right track with it and after a couple more small changes, think it will be ready to launch.  Watch this space I guess!

Hopefully we have been able to bring you a real insight into how serious we take quality of the beer we produce and that every member of the Purity team plays an important role into producing our award winning beers. If you want to learn more about X the highest rated beer at the round table tastings then take a look back at our previous News from the Brewhouse here…. Or to buy your own commemorative brew check out www.bottleshack.uk

By Alex Cosgrove

News From The Brewhouse No.6 – From 2 Guys & a Dog To Now…

To celebrate Purity Brewing Co 10th anniversary we sat down with our founders Paul Halsey and Jim Minkin and get their take on the last decade.

The story of how Purity was born is well documented. 10 years ago friends Paul and Jim decided to leave their full time jobs and set up roots in rural Warwickshire. Since then Purity has grown from 2 mates and a dog to a team of 35 with a state of the art Brewhouse and a host of awards including World Beer Awards for Pure UBU and Lawless Lager and the award for UK Sustainable Manufacturer of the Year 2015.

To reflect on the past decade we sat down with Paul and Jim to look back the last 10 years and more importantly talk about what the future has in store for Purity.

  • Paul, Jim… I guess we should start at the beginning. What inspired you to set up Purity?

PH: “Above all else I am a huge beer fan and always liked the finer things in life. I was bored of the offering from mass produced beers and felt that we could do better. I have spent most of my working career in the brewing industry starting with the Bass Graduate Scheme in 1988. During my time at Bass, I worked within different segments of the sales operation as Sales Development Manager, Sales Training Manager and Sales Manager.

Then in 1994, I became Sales Director for a regional brewer that was part of a management buy-out from Bass. In 1998, I decided I wanted a new challenge and diversified into pubs and restaurants where I was lucky enough to conceive, design, project manage and operate two successful and award-winning restaurants in Yorkshire. Then as you could say the stars aligned and after catching up again with Jim we decided to go for it.”

JM:  “Like Paul I too am a big beer fan and after spending 15 years with Bass and M&B have always been lucky enough to make my passion for beer, my job but I always harboured an entrepreneurial desire to be my own boss. What better way than combining these two passions?

Paul and I decided very early on that the heart and soul of Purity should be based on some simple core values, which we would stick vehemently to drive the company forward. The core values we established helped us to find the site we did as the farm we found incorporated everything we wanted in a brewery site. The farm has great infrastructure links to the country despite its rural setting. We didn’t want to be working from an industrial unit in a concrete jungle; we had both been there and done that.  Embracing the countryside and being part of the natural environment was a key tenet of the business finding a home, so when we found Upper Spernall Farm we knew we had hit the jackpot.”

What were your initial aspirations for Purity and have they now changed?

JM: “Initially the aspiration was that no matter what, we needed to stick to our core values and truly believe in what we do and maintain that passion. 10 years later those core values still drive the business and motivates us to keep producing great beer whilst maintaining that conscience and respect for our environment.

The scale of what we have achieved over the last 10 years has been the result of a lot of hard work, dedication and most importantly our fantastic Team at the brewery. The journey from that first day when we walked into a disused cattle shed with Tess the dog (UBU) to where we stand now is incredible.”

PH: “Initially we just wanted be able to brew great beer for people to enjoy in a sustainable and responsible way. We believed it was going to be a success and with careful planning and sticking to the core beliefs of Pure Quality and Pure Eco, we felt we could drive a successful business and produce the great beers we knew we could.

Although, if you were to ask me back in 2005 what would happen in the next 10 years I’d never have thought that we would be sat here (in the original office now the visitor centre) with a state of the art brew house, a team of 35 and counting, national listings with the majority of supermarkets, an award winning bar in Birmingham, be the official cask beer of Wasps Rugby at The Ricoh and most importantly have 7 international award winning beers.

It shows what can be done if you stick to your values and principles and constantly innovate with the beer and the brand.”

Did you think that 10 years later you would still be here?

JM: “It has been hard work but immensely rewarding and Purity as a business almost has its own personality and it is now about how we manage it and control the beast!

When we started we did put in a lot of research (drinking in pubs mainly) and we truly believed we had something that was different and marketable as a brand – the beer isn’t bad either! It was a calculated yet massive risk but like I said hugely rewarding.”

Any stand out memories?

JM: “There have been many! A lot of the standout memories for me came from the early days but the last two years since we opened the new brewery have also provided some great moments. I guess brewing and then tasting our first brew was very special as it made everything real then and since the second brew of UBU we have hardly changed the recipe. Other moments include our first bulk delivery of casks. The lorry arrived full of casks probably about 800 or so and at that time we didn’t have a logistics team so no fork lift truck it was taking the casks off by hand and then stacking by hand. We well and truly earned a beer after that day!

Another stand out moment, not just for me but for Purity was Flo’s interview. People may not know that before Flo I was the brewer. The interview process was a brew day, Flo arrived in his huge white wellies and as soon as the topic of rugby came up we hit it off. Paul and I felt he was the best fit and we haven’t looked back since!

Perhaps in recent times the stand out moment was the install of the new brew kit – 13 trucks from Germany driving through Great Alne we had to send someone to check all the overhead cables were not going to be damaged. We then had some problems with problems with some missing documentation – it went to Amsterdam instead of Munich! But that is now a distant memory and was the best thing we could have done.”

PH: “Now I’ll have to think! The first sale Purity made was momentous, what a buzz! We had business and a product that people wanted. Another highlight was when Mad Goose won champion bitter category at the SIBA awards in 2009 in the 1st year it was brewed. To have a winning beer judged by industry experts was real testament to how far we’d come.

Recurring highlights have come from the festivals we do in Birmingham, Moseley Folk, Mostly Soul and Funk and Lunar. Seeing people enjoying the great music and our beer is something I am always proud of. We also host an annual cricket match in the summer between some of our customers, staff and suppliers, which I umpire. To say the ability is mixed is a bit of an understatement but it is great that we can bring all these people together and share in great beer and great company.”

What are the immediate plans for Purity?

JM: “Well we have just reported our results for the last year and something that we are very proud about, as we are with winning two world beer awards and being named the most sustainable manufacturer in the UK. For the next few years I would like to see us win some more international accolades and continue to invest and develop new products and new formats. There are some exciting projects planned so stay tuned!”

PH: “Well we are not long into the New Year and as Jim said our EOY results for 2015 were outstanding and I have to thank our whole team for their effort and commitment to achieving the record breaking results. 2016 we’re looking to grow even more with new account managers to allow us to share Purity to even more markets, there is a new brew in the offing and we’re just starting to export – watch out Sweden and North America!

We are also joining forces once again with Martin Hilton and Andreas Antona to open another Purecraft Bar and Kitchen, this time in Nottingham. After the success of the bar in Birmingham which was named the Morning Advertiser’s Beer Pub of the Year we decided to open a second site which we are hoping to open in the March this year.”

I guess it is a bit like choosing your favourite child but do you have a favourite Purity beer?

PH: “Well yes it is a bit. I have affection for all our beers but I think Saddle Black just pips it. As a beer I think there are very few that come close to that style and Flo and his team have developed this and there is nothing finer than a tough mountain bike ride at the weekend finished with a pint of Saddle Black. The whole brand story behind Saddle Black is something that I was very hands on with and keen to pay homage to the West Midlands cycling industry. Biking is something I enjoy and is probably one of the best ways I escape from beer – although the team don’t think I ever switch off even on holiday!”

Finally how do you keep a friendship going when so much professional activity is going on?

JM: “Well they say opposites attract or something along those lines! We are great friends and have been for a long time and know each other very well so we know what makes each other tick. We are very different in personalities but that’s what makes it work. We let each other maximise their strengths and the pair of us can bounce ideas of each other to determine what is best for Purity.”

PH: “If anything I think Purity has developed our friendship and enhanced it. To go through the growth and rapid development that we have been through often brings its problems but the rewards are worthwhile and to be able to do this with a friend has been even better.

However with the new Purecraft bar opening and the export journey taking shape I am hardly in the office, which probably is a blessing.”

We hope you enjoyed reading our reflections with Paul and Jim and were able to find out more on how your favorite brewery was set up and continues to go from strength to strength. If you have any standout Purity related memories from the last 10 years we would love you to share them with us.

Also if you are yet to get your hands on our celebration brew X then make sure you check out www.bottleshack.uk as we only have a limited amount left!

By Alex Cosgrove

Saddle Black is Back…. In Cans!

We have taken the decision to keg and can our cycling inspired favourite Saddle Black due to public demand for an all-year-round option to enjoy our full flavoured hoppy black beer.

The keg and can variant of Saddle Black differs from its cask counterpart by being slightly higher in abv. with the new format at 5.8%. The keg and can version is unfiltered and unpasteurised, giving it a depth of flavour which is at once both complex yet, very quaffable.

Saddle Black is brewed with Maris Otter, Rye, Crystal Rye, Black and Smoked malts to give it a gnarly and smoky backbone with excellent body and mouthfeel, whilst the use of Chinook and Cascade hops offer citrus orange notes up front, which then gives way to espresso and spicy black pepper notes to give a long and lingering bitter finish. Saddle Black is a beautifully balanced beer and perfect for those celebrating the completion of yet more miles in the Saddle.

Saddle Black is perfect for matching with food and would be an excellent accompaniment to spiced, savoury dishes such as short rib of beef, Saddle Black beans, dirty mash with garlic butter and gravy, as well as with dark chocolate desserts and cheese courses, particularly with Berkswell cheese served with warm Eccles cakes.

Our MD Paul Halsey comments: “It’s the perfect time to launch Saddle Black in keg and can and we’re excited by the prospect of introducing the beer to new fans whilst seeing what our more familiar Puritans make of the new format.”

For our full range, including Saddle Black and a variety of fantastic craft beers from other breweries can be ordered online at www.bottleshack.uk.

By Alex Cosgrove

Saddle Black in the Captial

Fresh from appearing at Craft Beer Rising, Purity Brewing Co are delighted to announce the first kegs of Saddle Black pouring in London will be with our friends The Water Poet. Please join us from 5pm on Thursday 3rd March for a beer on us.

 

 

For more information please check out our social media channels and The Water Poet:

https://www.facebook.com/puritybrewingco/https://twitter.com/Purityalehttp://www.waterpoet.co.uk/https://www.facebook.com/waterpoet.co.ukhttps://twitter.com/thewaterpoet

By Alex Cosgrove

If food be the thing of love… Cook on!

Each of Purity’s brews and all of Bottle Shack’s great beers can be enjoyed on it’s own, but to really unlock the potential for enjoyment there is no better experience that pairing them up with great food. We asked our friends at Purecraft Bar and Kitchen for some recipes that you can create at home and match with some amazing ales.

 

Chocolate Cake & Chocolate Sauce with Purity’s Limited Edition Bourbon Cask Rye IPA – ‘X

The citrus tang and spirity bourbon notes from the cask aged X are a perfect match for this rich chocolate cake. Impress your other half on Valentines night by preparing this luxurious combo. Tweet a picture of both to @purityale and @purecraftbars for a chance to win a couple of brewery tour tickets

 

           For the Cake                                                       For the Chocolate Sauce
100 g unsalted butter                                                  150g Plain Chocolate
200 g dark chocolate                                                   50ml Double Cream
100 g caster sugar                                                        2tbsp Golden Syrup
4 egg yolks                                                                 Knob of butter
4 egg whites                                                               Pinch of salt

Method

1.Melt butter over a Bain Marie
2. Meanwhile whisk egg yolks and sugar until pale
3. Whisk egg whites to soft peak
4. Add chocolate to melted butter and stir
5. Add chocolate mix to egg yolk and sugar, stir well
5. Add egg whites 1/3 at a time and fold to combine
6. Spoon into greased moulds
7. Cook at 150°C for 45 minutes

For the Sauce

1. Heat Cream and Chocolate slowly, stirring to melt chocolate
2. Add syrup, butter and salt. Stir until sauce is glossy

 

Finally and most importantly enjoy! If you have any other beer and food matches we’d love to hear them!

By Alex Cosgrove

News From The Brewhouse No.5 – On Tour To Veltins!

Welcome to a very special edition of News from the Brewhouse, which this month is brought to you all the way from Veltins Brewery in Germany! Last month some of the Purity team had the opportunity to head over to Dusseldorf and get to grips with all things Pilsener and to by no means rub it in, here’s what we found – Enjoy!

What is a Pilsener?

Pilsener is a type of pale lager that takes its name from the city of Plzeň, Bohemia, Czech Republic, where it was first produced in 1842.

Purity Brewing Co. and Veltins:

Purity has been importing Veltins Pilsener for a number of years. Veltins is highly regarded as one of the finest examples of German Pilsener. The water from the mountain springs all around Grevenstein is unusually soft. The brewery was formed in 1824 and is still owned by the same family. Veltins has gone from a small family operation starting as a brewpub in Grevenstein to now one of the largest brewers in Germany!

On the plane back from Germany we sat down with Purity Director of Sales Darryl Hinksman to give his reflections on the trip and explain how Veltins has become an integral element of Purity’s extended family.

  • Firstly why was Veltins chosen to join the Purity family?

We felt there were a lot of similarities; independently owned by the same family, a passion for quality and a strong ethical conviction which underpins everything they do which we felt matched our own approach.

  • What is it that makes Veltins Pilsener so special?

An absolute obsession with quality; strict adherence to the Reinheitsgebot (the 1516 German Purity Law) and their own natural spring water, they realised that their water was the perfect base for brewing Pilsener. They took the decision to only brew that style and brew the best beer that they can

  • Our Lawless Lager won the best German Style lager – how does it differ to Veltins?

Perhaps the biggest difference is the style; Veltins is a classic Pilsener whereas Lawless is a classic Pilsener with an idiosyncratic Purity twist! Lawless unlike Veltins is unfiltered and unpasteurised which adds to the flavour and also the hop profile we use differs to our German friends. We use an American hop El Dorado which gives Lawless its citrus notes and the kicker at the end.

  • What do you think are the similarities between the two brewers?

The main similarity has to be that we are both committed to sustainability. Veltins have their own water treatment centre similar if not more industrial than our own wetland system. They also are sticklers for quality and like us do everything to the best of their ability. You could easily apply our mantra of Pure Quality to Veltins in that the cleanliness and pride of work in the brew house drives us all forward.

  • How different is their brewery to ours?

It’s all about scale – the principles are the same as is the passion for hygiene and quality – it’s just that their brewery is one of the largest in Germany.

  • What can we learn from the way Veltins do business?

Build it and they will come! Essentially if you focus on producing the best possible beer without compromise then there are consumers who appreciate what you do and your business will grow. The trip to Veltins was an inspiring trip for us at Purity as it shows that even large established brewers who stick to their core values can flourish. They also recycle old and damaged beer crates to gain the raw material for new boxes. The rinsed bottles labels, cardboard boxes and other paper waste are recycled from paper mills.

Additionally Veltins strive to protect the environment and support numerous conservation projects in their local community. This commitment to develop sustainable future is something that we at Purity take inspiration from and shows us that brewing with a conscience is the right way!

The trip was a great success and not only gave us a greater insight to the Veltins business but also how beer fits into German culture. Check our social channels for some more pictures from the trip.

If you want to try some Veltins for yourself or to check out our other German beers pop over to www.bottleshack.uk/beer/bottled-beer&filter=34

Prost! – Grab yourself a Veltins!

By Alex Cosgrove

News from the Brewhouse No. 4 – X Marks the spot as we Celebrate 10 Years of Purity!

It is a bumper month of news from the brew house this December as we launch our new limited edition brew ‘X’ – an American style Rye IPA aged in genuine American bourbon casks. X is a celebration of the finer things in life. Brewed with champion malts; Maris Otter, Rye, Crystal Rye and Cara to create a warming copper orange colour, hopped with Pilgrim, Chinook, Galaxy & Simcoe to give a lingering floral bitterness and as a final flourish, aged for 6 months in bourbon casks to create a warming finish. X is dedicated to all the people who have supported Purity over the past decade and made the company what it is today.

Bourbon by law has to be produced with 51% corn with the remaining mash produced with barley and rye; hence the reasoning using bourbon casks for our rye pale ale as opposed to using Scotch casks again.

‘X’ is a perfect demonstration of how the different approaches of our brew team combine with great effect. Our Quality Control Manager Aaron Taubman brings a measured and scientific approach whilst Director of Brewing Flo Vialan adds his creative and experimental flair to our expertly crafted 6.2% beer. ‘X’ is hopped with Galaxy, Chinook, Simcoe and English Pilgrim and before being left to mature for 6 months. The beer is then bottled by hand and corked before being stored for 2 weeks for secondary fermentation.

X has been brewed in celebration of an incredible 10 years, which has seen the company grow from a team of 2 men and a dog into a nationally acclaimed business with a team of 35 who are all still based at our rural Warwickshire location.

We sat down with Flo and Aaron to quiz them on how the idea for X came about and what it takes run a successful brewery which can stand the test of time and an increasingly competitive market place.

  • How did the idea arise releasing another barrel did aged beer come about?

After the success of Gnarly we wanted to experiment with different barrels and styles of beer. We took inspiration from how other brewers have set up barrel aging projects and we felt our beers were perfect to age. With this year being our 10th birthday we wanted to craft a brew that was a celebration of the last 10 years and a thank you to everyone who has supported us over the last decade.

  • Over the last 10 years what has been your favourite beer to brew?

That is a tough question – almost asking which your favourite child is! We both have an affinity for Pure Gold as it was the first brew we both did when we started albeit a few years between. Each brew and each beer has its own personality and challenges and we both love brewing all of them. If we didn’t we shouldn’t be here!

  • Gnarly was a great beer after Christmas dinner what food matches do you think X will go with?

We felt Gnarly was the perfect after Christmas dinner beer and was brilliant with Christmas cake and pudding. X differs slightly as it has more citrus aroma and profile with clementine notes that associated with Christmas. Also the bourbon ageing gives X as sweetness and smoothness that is a pleasure to savour and drink. But for something a bit special we think maple glazed spiced ribs or a dark chocolate and salted caramel torte.

  • So guys if we gave you and the brew team a free reign on producing any beer you wanted what would you develop?

That is a great question! We would have a lot of fun doing that we love researching different styles of beers and always take inspiration from brewers who look to push boundaries. Thanks to our new Brewhouse we are able to produce different styles of beer and that is how Lawless and Longhorn came about.

However coming from France and with knowledge of Wine I would love to do a sour beer aged in white wine casks or even a sour beer aged on fruit like they do in Belgium. I would also love the opportunity to start a barrel age project with different type of casks and all our beers and experiment with.

  • Aaron same question  

“Well like Flo I would love a barrel age project you just have to see the Brooklyn brewery and their project is immense! But the idea of a Lambic style beer is interesting or a barley wine again barrel aged.”

There we have it a limited edition brew that celebrates the craft and skill of our brew team and a thank you to all those who have supported us over the last few years! We hope you enjoy X and create some special memories yourselves with this brew.

This limited edition brew will be only available in 750ml bottles and there will only be 800 bottles produced so make sure you don’t hang around as once they are gone they are gone! Available from http://www.bottleshack.uk/purity-brewing-co/purity-x.html

Here’s to another 10 years of Purity (at least…)

Cheers!

By Alex Cosgrove

The Merchants Inn, Rugby our first Puritan Pub of the Year

As part of our tenth birthday, we have launched an initiative to celebrate pubs that uphold our ‘Pure Quality’ standard in the storage and serving of our award winning craft beers.

The ‘Puritan’ Pub of the Year title acknowledges the commitment to delivering the best pint of our beers possible to the consumer, and we have named The Merchants Inn, Rugby as our first winner.

The Merchants, known as The Pub of Rugby, is operated under the watchful gaze of Gary Burlison and Scott Whyment, who have turned the pub into a Midlands institution, where no trip into the town is complete without a pint of Mad Goose.

Gary, Scott and their team have become famed for the way in which they keep and serve their Purity beer and are testament to how, if you run your pub well, you can embed yourselves into the community and create a renowned and successful business.

Our Director of Brewing, Flo Vialan, and Quality Manager, Aaron Taubman, have prided themselves on the cleanliness of our brewery and the care and attention paid to the brew, all in the name of achieving absolute consistency. This detail permeates the rest of the business where ‘Pure Quality’ is practiced by all of the Purity team whether in the offices, on the road or in the brewery shop.

We have taken the unique ‘Pure Quality’ mantra further as a means of encouraging best practice amongst our customers and as a way of supporting them in delivering the best pint of beer possible. We have always worked hard to get close to our customers and have been able to add to the consumer experience by championing the virtues of a pristine cellar and well-kept and conditioned beer.

Our MD Paul Halsey, said: “We are delighted to announce The Merchants Inn as our first Puritan Pub of the Year. Gary and Scott are fantastic operators and never fail to take great care of the beer that we carefully craft here at the brewery. Their outlook on business and their work ethic is exceptional, and they are repaid over and over by their loyal staff and customers.

“In our industry, we are fortunate to meet and work with some top people and Gary and Scott are a fine example of that. It is no wonder that the fabled ‘Merchants’ has led to this great team being proclaimed ‘Puritan Pub of the Year’. All of us at Purity are delighted to raise a glass to them and we look forward to celebrating with more of our loyal advocates as we name more pubs as ‘Puritan’ pubs over the coming years.”

Scott Whyment, The Merchants, comments: “We are delighted to have been named as the inaugural ‘Puritan Pub of the Year’. To be recognised by the brewery for the way we serve their beer and keep our cellar is testament to the hard work of The Merchants Inn team and something that we will all look forward to celebrating together. The quality of the beer is exceptional and we are proud of our high standards and the quality of our service. Cheers.”

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