At Brew By Numbers (BBNo.) they strive to create new, exciting and forward-thinking beers focusing on quality and drinkability. Whether developing new styles, adapting established ones, or bringing the less well-known styles back into the limelight, they create each beer with the same level of care, attention and respect.
All of these carefully crafted beers are brewed with the finest natural ingredients and packaged alive, in both bottle and KeyKeg, to ensure a natural carbonation and allow flavours to evolve over time. The harshest critics of their own work, they only release beers that are of a high standard, balanced and drinkable.
Before brewing together, Dave and Tom took their inspiration from opposite sides of the world. Dave discovered craft beer in Australia and New Zealand, while Tom, introduced to The Kernel Brewery during the early days, was blown away by the intensity and variety of flavours that come from the new world hops they were using.
Since brewing together, Tom and Dave took a trip to Belgium for the Festival of Spontaneous Fermentation – a weekend dedicated to Gueuze and Lambic beers – and were taken aback by the refreshing crispness of Belgian Saisons and the funky acidity created by the wild yeast Brettanomyces, intrigued by the herbal and spicy tartness of Witbiers, and blown away by the rich complexity of the Abbey style ales.
Brew By Numbers continues to draw inspiration from other breweries in the States and the UK as well as taking inspiration from flavour combinations from everyday life.
With the recent flourish of microbreweries in the UK the demand for and cost of used brewhouses is high. BBNo. was faced with two options: spend a lot on a small, second-hand brewhouse, or create their own. The choice was easy, so inspired by the craft breweries of Australia and New Zealand – where brewery-specific equipment is scarce – they decided to convert used stainless soft drink and dairy vessels to create their own bespoke brewhouse.
BBNo.'s brewhouse has one of the smallest footprints of any 12 barrel (bbl) brewery in the UK, with a gravity fed whirlpool allowing the brewers to use hop pellets in the boil for maximum flavour extraction. The cladding and banding were all done by hand, in-house, with the help of some volunteers.