Last days were so exciting because we organized a sort of Spring Fest, named “A gathering in the glen”.


After the collaboration with Dada Brewery, other three Italian guys came to visit us: Gerardo and Valentino
Roccia (from Pork ‘n’ roll pub in Rome) and Dino Borghese, their business partner. As Gerardo is a butcher, he tried to cook a real Italian porchetta with a Scottish hog, and the result was so great! The hog came from a little Scottish livestock near our brewery and it has roasted for 10 hours during a night. Also the beer has a leading role, of course, and our taproom housed some special beers. There was a Jarl flavoured with gorse flowers (named “Richard wellies”, from the name of our farmer) and a Maverick flavoured with smoked hops (amazing!). People enjoyed to much the day, because porchetta isn’t a common dish in Scotland, certainly! Also the music was great, with some Scottish bands coming from near cities. There was a very beautiful day, in which I felt like at home, with a lot of friends, good beer, music and food.


Meanwhile work goes on, and we kegged a beer for Japan (our first beer selled outside Europe) and a collaboration beer with a French brewery. My beer will be a traditional bitter, made with english malts and hops: I can’t wait to brew it.

At the start of May will be a festival in Aberdeen, and I’ll go with Malcolm (head brewer), Matt and Lynsey (vendors); in the next report I’ll write about it.





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