We have always brewed our beers to be vegan/vegetarian-friendly, mainly by eschewing the use of isinglass in cask.
We also do not use honey (over-rated anyway, as adding honey doesn't generally give a honey flavour to beer - those notes come from the malt) or lactose (a sneaky brewers method of adding milk-based sweetness to a beer).
There's a full discussion about the demerits of isinglass use on our website but in short, it is often used as a process aid in some breweries to help cheapen the final beer. Unfortunately, use of isinglass also strips flavour and can remove some of the nutrition and positive health elements in beer.
We prefer to spend more time making the beer and creating a fuller drink, rather than cutting corners.
As it happens, beer is nearly gluten-free anyway - based on the Codex Alimentarius standard for gluten free foods. Research shows that people with coeliac disease can eat or drink unlimited amounts of products with gluten at a level of 20ppm or less, so beer with gluten levels below 20ppm can be certified gluten-free. Many beers fall into that category.
But to be absolutely sure, we add a natural plant-based protease enzyme in tiny amounts during fermentation (30ml in a 2000L batch of beer). The enzyme preparation is used by many larger breweries and helps to settle gluten from the beer. The expensive bit of the process comes with testing each batch for gluten. So although we test our cans to guarantee GF status, our more regular beers are 'brewed to a gluten-free recipe' but are not individually tested - to keep costs down at the pump.
I began my working life as a Navy helicopter pilot and instructor, before working as a negotiator at the UN Security Council and latterly as a Coastguard Search and Rescue Coordinator. I was exposed to plenty of beer in all three roles!
I think I've probably joined that group of people who want to spend their time doing something practical and began to fear that I might be in danger of becoming lost behind a desk.
The beer industry is a lovely workplace, full of great people and its own rewards, although the work is hard and the remuneration small. I've a huge respect for small brewers and the product that they make. Beer is a noble drink that needs to be celebrated and is currently going through a dynamic renaissance. It has a great capacity for bringing people together. Why would I not want to be part of that?
Much of what small breweries are currently doing in the UK is heavily influenced by the beer revolution in the US. British drinkers have in turn developed a taste for punchy US hops. As a visitor to the US, you cannot escape the enthusiasm around local beer - but it's always fun to note that many of the cutting-edge US brewers are importing British malts and using London ale yeast strains. So it's very much still a two-way flow, although more innovation or 're-imagining' is happening in the US, and that's great to see. We had a lot of fun recently bringing some US cask beer into the UK, as American brewers also understand the great benefits of cask-conditioned beer. From a business perspective, it's interesting to see how US brewers operate in a much more restricted and more bureaucratic climate - and the work-arounds that they achieve. Crowler machines like ours are another method that US brewers have pioneered to allow people to take fresh interesting beer home, without having to go to the supermarket for something generic.
We've always wanted to host a Taphouse at Brass Castle, as connecting locally is important to us. The Taphouse is also a useful testbed for some beer ideas, as we can get direct - and usually very honest - feedback on our beers. That helps us to know how to refine or adjust our new recipes.
Brass Castle is the sum of a fantastic group of people who work hard to create the best and most interesting range of beers that we can manage.
I'm most proud of the group that we've assembled and their desire to really have fun with - and evangelise about - the full range of beer styles available. It's a joy to come to work with enthusiasts and enjoy deciding what we'll do next - which could be another hoppy pale, but it might be a grodziskie, a primary Brett ferment, a gruit, a hopped cider or even an 'ordinary bitter'.
The Bad Seed folks share our enthusiasm for all things beery and what better place to celebrate beer than in Yorkshire's Food Capital? Malton (or 'Malt-Town') enjoyed decades as a brewing powerhouse, hosting two excellent large breweries that have since disappeared but whose footprints and influence still exist. The BEERTOWN festival each year remember this legacy and allows the two current breweries in Malton to host the kind of beer festival that we, as brewers, would like to go to. Malton's Milton Rooms boasts the largest sprung dancefloor in North Yorkshire, so it's the perfect venue for some top-notch music acts too.
My answer would change every week. But given the current trend for IPA, people should really try our Sunshine. It's approachable at 5.7%, but hugely flavoursome. As beers go, it a massive bang for your buck.
That's tough - because beer is so varied and there's one for every occasion, rather than one for all occasions! Sometimes simplicity wins out and I'd probably plump for our Helles Lager. It's perfect for warmer climes and a great example of the style. Drinkability is the key to beer and Helles is perfect for that.