Above: Matt (from Castle Rock), Chester, Jamie, Ed, (from Three Acre) and Danny (from Castle Rock).
Chester, Jamie, Ed and James from Three Acre travelled up from Sussex the day before brew day – which was a great opportunity for a proper introduction to the city.
Duke, from our sales team, took on hosting duties, leading the team on a tour of some of Nottingham’s best pubs. It made their 6:30am start to mash in the next morning all the more impressive when (almost) everyone was bright-eyed and raring to go!
Above: Matt showing the team around the brew house
BREWING WITH A PACIFIC TWIST
In the lead up to the collaboration, both of our brew teams threw a few ideas around and settled on a New Zealand pale ale, showcasing a trio of hops known for their bright, tropical character and zesty citrus notes. A modern, vibrant style – perfect for a spring-time bev!
Above: James and Chester hop-sniffing
With the mash underway, conversation flowed with our team sharing knowledge and comparing processes.
FROM GARDEN SHED TO BREWERY FLOOR
Three Acre’s story is one that will feel familiar to many in the industry – lifelong friends Chester, Jamie and Peter started brewing as a hobby from Peter’s garden shed on a humble 28-litre kettle and a plastic fermentation vessel, it soon grew into something much bigger.
After dozens of attempts, they finally landed on their now-fabled No.8 IPA – the beer that helped turn experimentation into ambition. By 2019, they’d taken the plunge, sourcing kit from another brewery and stepping into the world of commercial brewing. Their first releases sold out in record time.
Then came March 2020 and the Covid lockdowns… With more than 9,000 pints sitting in tank as pubs across the UK closed, they adapted quickly- taking to the road with a draught delivery service and bringing fresh beer directly to people’s doors.
FROM HOME BREW TO PRO BREW
That ambition and enthusiasm showed and Jon, Matt and Ade were on hand to impart their knowledge, and as luck would have it, it was an ideal day for getting into the finer details. Yeast cropping was a particular highlight, with James getting hands on with guidance from Matt.
Above: James yeast cropping
Ade showed James how we do a live yeast cell count here at Castle Rock, offering a glimpse into the precision and science that underpin every brew.
Above: James counting yeast cells
LUNCH, A RESET, AND BACK AT IT
By lunchtime, with the brew well underway, it was time for a well-earned break. We headed over to our brewery tap The Vat and Fiddle for one of their huge legendary sandwiches, some chips, and (naturally) a little hair of the dog!
LOOKING AHEAD
A cracking New Zealand pale is now fermenting and it’s sure to be another collaboration to be proud of.
A huge thank you to Three Acre for making the trip – it was an absolute pleasure, and a day full of fun from start to finish.
The beer will be launching at the Nottingham Independents Beer Festival at Nottingham Castle on April 24th and 25th. It’s returning for its second year at the iconic Nottingham Castle – less than a 15 minute walk from Nottingham Train Station, this festival is all about celebrating Nottingham and the people (and breweries!) that make Nottingham great. Book your tickets here and come and try it for yourself!
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