Organic Craft Lager
Barnaby’s Brewhouse aims to be a completely sustainable business using renewable energy sources and repurposing or reusing all waste products.
By becoming part of the local eco-system at Riverford, it has also encouraged us to be organic and by using spring water from Riverford Organic Farm means we get exactly the right mineral profile for delicately flavoured lagers.
Our spent grain is fed directly to the Riverford Farm dairy cattle (which apparently helps to reduce methane emissions!) and our used hops are composted. The yeast slurry is either re-pitched or fed to pigs.
The Old Stable block on Hole Farm is the perfect location for our organic brewery project. We are building the plant from second hand and reclaimed materials (largely from other breweries or dairies) and are developing a range of innovative process controls to manage brewing, fermentation and conditioning.
We are now certified organic by the Soil Association. We use organic malt and hops sourced in the UK and our water comes from a natural spring in the middle of organic farmland. We propagate our own yeast using organic malt extract. We don’t use any animal products to fine the beers as they are conditioned over time and then cold filtered – so our lagers are suitable for vegans too!
The site has a large solar panel farm and we are making the brewhouse as energy efficient as possible. We are also filtering our waste water through a modular reed bed system before it is sprayed onto the fields.
We are a little bit different!
Innovation with Tradition
We showcase our lagers with regular tastings at local Devon venues and attend local events throughout the year.
We have developed our processes so that there is almost no waste and our ethos is to be as ecological and efficient as we can.
You can taste what hasn’t been added to the water! As we have only access to spring water there aren’t any chemicals, it’s completely pure.
‘Just as wine drinkers understand the importance of different grape varieties, today’s beer drinkers are increasingly curious about different styles and what gives each beer its unique flavours. The provenance of food and drink is hugely important and people are quickly coming round to the idea that beer is best when it is brewed locally, on a relatively small scale, by someone who’s first goal is to brew something of excellence and flavour’