Year: 2023

The final brew of 2023 is now underway, so we thought it was high time to take a look at our year in beer! We’ve brewed a total of 382 times, creating 88 individual beers, adding up to over 2.5 MILLION pints – more than 1 million of which were our flagship, Moonshine! We’ve continued to cover a huge range of styles across all those beers, from the sweet and sour Unbeliever – Tropical Radler (2.8%) to our malty and robust classic Old Ale, weighing in at 8.0% ABV.

A major highlight of the year just has to be Black Mass winning the Overall Champion beer in can at the National SIBA Awards, and excitingly it’s got the opportunity to defend the title this year too, having recently scooped a regional Gold Medal in the Speciality IPA category for the second year in a row. It’s a beer that’s been with us since our very beginnings, so to see it named the best beer in the country and continue to be enjoyed by those who’ve been drinking it since 1996 as well as those new to their beery journeys really does warm our cockles (as does a can of Black Mass itself, it has to be said!).

Another big achievement for us has been taking our first steps into the no-and-low market, with the launch of our tasty and oh-so-refreshing alcohol free Sparkling Hop Water. There are two varieties available at the moment, a great choice if you’re considering Dry January. Find out more about our spritzy, mindful AF option here.

The spirit of community and collaboration which is one of the cornerstones of our identity has once again thrived this year. We were honoured to be part of Collabageddon, a fantastic celebration of collaboration organised by the excellent team at Elusive Brewing, which saw us paired up with Good Chemistry and Utopian – new friends we’re delighted to have. And we’ve launched a new series celebrating cask ale, working with fellow renowned cask-led breweries Ossett, Anthology and Loxley Brewery so far, with more to come in 2024. Our work with local charities has continued too – we’ve loved partnering with the Sheffield and Rotherham Wildlife Trust this year, with our special beer “Swifty” raising £720 in support of their Sheffield Swift City campaign (and please do check out their exciting recent Ughill Farm news too), and we also took part in this year’s Half Pint Marathon along with True North Brewery which raised much needed funds for Sheffield Mind.

Cask beer still reigns supreme for us, amounting to over 75% of our total output – although it’s worth pointing out that we also filled a whopping 275,000 cans this year too! Moonshine is still far and away our biggest seller, but it has dropped slightly as a proportion of our total in recent years, now sitting at just over 40%, as our other beers gain popularity. Deception is our second most popular beer, with Heathen hot on its heels at almost 10% of overall total volumes.

The amount we’ve brewed, packaged and sold overall is actually remarkably similar to last year – we’d hoped for a little more growth following our production beginning to return close to pre-Covid levels, but can’t complain at consistency in the midst of continuing industry upheaval, which affects all of us within the beer world every day. Duty reforms, the cost of living crisis, and the ever-developing impact of Brexit are all things we’re continually working extremely hard to navigate. We know that these challenges may continue for more time to come, but we promise our commitment to beer quality, customer service, and love of experimentation will never change!

Export continues to be an exciting area of growth, despite the aforementioned Brexit challenges. It’s edged over 1% of our overall volumes this year, which although still a small number is an increase of 65% from 2022. Our beer has been seen in the Czech Republic, Denmark and France for the first time in 2023, with Italy being our biggest overseas market. Saluti!

Finally, thank you to everyone who’s supported us this year – whether that’s as one of our amazing trade customers, by buying a pint in a pub, some cans from one of the fantastic independent retailers we supply or from us directly (including our first ever pop up shop in the run up to Christmas!), or simply sharing a post on social media or sending us a message to let us know you’ve enjoyed one of our beers. It genuinely does mean a lot to us.

We’ll be taking on 2024 in our usual fashion – by continuing to make the best beer we can! We’re a team who are genuinely passionate about what we do, and we hope that shines through in what we produce. Our beer plan for next year already contains some very exciting new and returning recipes (did someone say Hop Smash?!) – but do let us know if there’s something in particular you’d like to see, we’d love to hear your ideas!

Cheers!

Team Abbeydale

We’ve got a double celebration going on this week, after two of our permanently available beers scooped medals at the Society of Independent Brewers (SIBA) Regional Bottle & Can Awards!

Our Heresy Lager received a brilliant Bronze medal, and Black Mass received a top class Gold award in the Speciality IPA category, meaning it scored over 90/100 and will go forward to the National Finals, due to be held in March next year.

Excitingly for Black Mass, this is the second year in the row it’s come out on top in the Speciality IPA category, following us strengthening its identity as one of the world’s very first and longest standing Black IPAs. Last year, it went on to win National Gold before being declared Overall Champion beer in can in the whole of the UK – so we’ll be eagerly waiting to see if it can defend its title!

Brewer Jim Rangeley says of the award, “Black Mass has always been one of my favourite beers both to make and to drink, and it’s great to see that the judges agree! I’m looking forward to celebrating with a can of it.”

The SIBA Bottle & Can Independent Beer Awards 2023 see beers marked against internationally recognised style guides for the different beer award categories – looking at appearance, aroma, flavour, aftertaste and saleability. The awards are judged by beer sommeliers, experienced beer judges and fellow brewers too.  Just three of the highest level Gold awards were given out across the whole region, and we’re in excellent company, with the fantastic Brew York receiving one for their hazy pale ale Coney, and our friends at Turning Point Brew Co completing the trio with Astral Voyage, a 3.4% sessionable pale.

Cans of both Heresy and Black Mass are available now, via our online shop and from independent retailers nationwide.

Cheers!

Next up in our series introducing you to the people behind the beer, it’s the turn of Jim, lead brewer of the Funk Dungeon mixed fermentation project. We’ve recently released two delicious new beers from the project (more details on those here), so we thought getting to know a little more about their maker seemed timely. Over to Jim!

First up, the basics! What’s your name and where do you come from?

I’m Jim Rangeley, and I’m from right here in the Abbeydale area of Sheffield. Other than an errant few years in dirty Leeds for a degree I don’t use anymore, I haven’t strayed too far from the river Sheaf.

What is your role at Abbeydale Brewery?

I’m the Lead Brewer of the Funk Dungeon project, which means I care for the barrel stock, the yeast blend and the packaging of all the sour beers we’ve released through the years. 

On a more day to day basis, I’m a production brewer of all the regulars!

What’s your favourite beer and why?

My favourite Abbeydale beer is Black Mass on cask, it’s a rare beast but whenever I see it it’s pints for Jim.

I’m at the point in my drinking where good reliable consistency is the most important factor in my choices, so I drink a lot of good quality lagers – whether they’re imported and bought from Archer Road Beer Stop or from a British brewery like Braybrooke or Utopian. But also I do like to treat myself to a 750ml of mixed fermentation beer from a producer like Burning Sky.

What’s your favourite thing about working at Abbeydale Brewery?

As brewers, we have quite a bit of freedom of creativity as we’ve always got a special release on the go, and having the trust in me to embark on the mixed fermentation project and ability to experiment with foraged ingredients or fruits. The brewery is putting us through further learning through the IBD (Institute of Brewing and Distilling) to continue learning to improve our consistently good quality and dependable beer.

Also, 4 o’clock hometime is nice.

Where’s your favourite place to enjoy a pint?

After a run in the Peak District, with a pint of well kept cask, in front of a fire to warm up.

Further afield, the (now unfortunately closed) Foeders bar in Amsterdam is the best place I’ve ever spent an afternoon. Incredible lambic selection, complimentary peanuts, in a fantastic setting and a wonderfully convivial atmosphere. I’m really excited to see what their original founder Yuri has in store for us in the future.

Where did you have your first (legal!) pint?

I think it will have been Moonshine, in the sadly no longer East House, before a curry across the road – where you could carry a pitcher over to enjoy alongside your meal. I’ve been eating at the (now also long gone) Kashmir since I was old enough to eat solid food, so jugs of Moony were ever present on the sticky cafe like tables on a Friday night for me. It was either there or the Sheaf View, which has become my local since. 

Fries: Bacon or Scampi?

Scampi fries, every time. From a wider snack perspective, the packets of Poppadoms that come with a pot of mango chutney in them are an absolute revelation. They stock both at The Bear just down the road from the brewery, which is where you’ll tend to find me after work on a Friday.

When you’re not making beer, what do you get up to?

I can usually be found trail running in the Peaks. I’m into long distance, big hills, and generally getting cold, wet and muddy in the great outdoors.

And finally… If you were a fictional character, who would it be?

Gimli son of Gloin from the Lord of the Rings. The resemblance has diminished somewhat since I had a haircut, but the holy triumvirate of meat, ale and axes still stands.

We’ve got a delectable duo of special new releases emerging from our Funk Dungeon small batch mixed fermentation project this week! Here’s our Funk Dungeon brewer and blender (and bottler, and labeller!) Jim to tell you all about them…

Olicana Dry Hopped Heritage Saison

First up is a 5.0% barrel aged, bretted saison, dry hopped with UK grown Olicana. The base beer for this release was brewed in late March 2022, and features a complex mix of malt. It was predominantly created using Plumage Archer heritage grain, one of our favourite base malts for mixed fermentation brewing because of its complex biscuit maltiness. Alongside this was plenty of rye malt for a pleasant spice, and a good helping of torrified wheat to add to the wort complexity, giving the brettanomyces (brett to its friends) and other microorganisms plenty of food during the aging process. Finally, a little touch of crystal rye, to add a residual sweetness and body that balances out the end product. 

Late boil additions of Olicana in the kettle bittered the wort to around 60 IBUs. UK grown Opus hops (previously known as CF182) from the Charles Faram development programme were added on the brew day – 6.25g/l in the hop back, and we primary fermented with a non-Diastatic farmhouse yeast strain. Many saison strains contain a gene which is responsible for diastatic action (additional enzymatic action that breaks down malt sugars and can cause excessive fermentation) – we chose to use one where this gene has been removed, thus making it much safer for use in our brewery, as there is a lower chance of cross contamination of yeast that could wreak havoc with our clean beers!

After a good Olicana dry hop during fermentation, the beer was racked into barrel and pitched with our house brett blend which brings a gentle tartness to the party. After sitting in French oak for about a year, another dry hop of whole cone Olicana was added directly to the barrel for extra hop vibrancy, before packaging into bottle and keg. The hops give flavours of ripe stone fruits, alongside a deep herbal character and gentle bitterness, which balances beautifully with the oak presence found in the beer.

The artwork for this one, created by our designer James Murphy, depicts a funky Roman legionary! Olicana was the name for the Roman fort situated where the town of Ilkley now stands (the hop itself was actually named by Ilkley Brewery, who worked with Charles Faram on its development), so this was a clear source of inspiration for our skellie friend’s next adventure.

BA Tea Saison with Cider Lees

Release number 2 is a 5.4% barrel aged saison aged on cider lees, a real experiment created with the help of our friends at Duckchicken Cider.

We knew we wanted to work with James and Colleen of Duckchicken after they joined us at Funk Fest 2019 and blew us away with a tasting of their unique small batch ciders (please do look out for them, every single one we’ve tried has been absolutely delicious), and finally in 2022 we were able to make it happen.

A lightly fruited base beer was selected from our barrel stock. The brew itself for this one was a complex wort enriched with caramalt and wheat, to keep some body and sweetness in the flavour of the beer through extended aging. In the hot side of the brew, we used whole peaches for a rich pithiness and a little nuttiness from the character of the stone. Accompanied was a sencha green tea with hibiscus and dried peach for a soft tannic balance. But the real interest in this release comes from the secondary fermentation, spent aging on cider lees from Duckchicken. 

Lees are the residue from the skins and wild yeast which are left behind after cider production. They contain a lot of complex microbes that aren’t present in our usual house yeasts. The lees were added straight to barrel and allowed to age for a number of months, giving a layer of interesting almost apple skin character to the beer and a beautiful distinctive freshness. Well rounded and with delicate tannins sitting in perfect balance with the light tartness of the finished beer.

The artwork shows, somewhat unsurprisingly, a duck and a chicken! We wanted to have a bit of a whimsical feel to this one, bringing the poultry into a scenario with our familiar skellie character (now there’s a phrase I don’t think anyone’s ever written before), and features a cheeky duck stealing away the apple!

There are just over 100 bottles of each, and they’re available now via our online shop (including as a pair in our snazzy new bottle gift boxes, if you’re looking for a Christmas present for a funk-loving friend!) and from independent retailers.

Planning a party?  Setting up a soiree? Putting some forethought into festivities?

Make it an event to remember with a full cask of delicious Abbeydale Brewery beer! Available to purchase through our online shop, we’ll provide you with a cask, and everything you need to pour yourself 72 of the freshest, tastiest pints you’re likely to get your mitts on!

We can deliver locally to the following postcode areas – S1, 2, 3, 6, 7, 8, 10, 11 and S17 – or collect from the brewery (Aizlewood Road, S8 0YX) at your convenience. We recommend collecting your beer the day before you’d like to serve it, to allow it time to settle.

Our opening hours in the run up to Christmas are as follows:

• 2-5 Monday 11^th & Tuesday 12^th
• 12-6 Wednesday 13^th – Friday 15^th 
• 12-4 Saturday 16^th December
• 2-5 Monday 18^th & Tuesday 19th
• 12-6 Wednesday 20^th & Thursday 21^st 
• 12-4 Friday 22^nd December
• 12-4 Saturday 23rd December

On Mondays and Tuesdays we are open for collection of pre-ordered items only, Wednesday through Saturday as shown above we are open as a pop-up shop, so come and have a browse!

You’ll be provided with all the information you need to get the best out of your beer, but if you’d like a preview of how it all works do check out our brewer Christie who can take you through it in this handy video!

Cheers,

Team Abbeydale

We’ve got two different varieties of our deliciously thirst-quenching Sparkling Hop Water available at the moment – choose from the clean and crisp grape-esque character of the Nelson Sauvin infused version, or go gently tropical with the Mosaic hopped variety. Both spritzy, zesty, relaxing and refreshing.

Whilst they’re a fantastic non-alcoholic option in their own right, they also work brilliantly as a mixer! We’ve tried switching it instead of our usual tonic water in a classic G&T, which was delicious (we particularly recommend the Mosaic version with a garnish of pink grapefruit), but we reckoned we could get even more creative and come up with something special – especially with the festive season well and truly in full swing!

So, we’ve handed over to the experts here and asked for a cocktail recommendation from the marvellous Cynthia at Locksley Distilling. Cynthia and the team REALLY know their stuff when it comes to flavour (we hugely recommend the monthly cocktail nights held at the distillery just down the road from us in Portland Works, Sheffield), so we were excited to get their thoughts on our Sparkling Hop Water. Here’s what Cynthia had to say…

“When we first tasted Abbeydale Brewery’s Sparkling Hop Water, our thoughts immediately turned to cocktails. The flavour is refreshing on its own, so we thought it would be the perfect mixer for one of our cocktails. The lovely herbal notes work incredibly well with our Raspberry and Cardamom gin. We tasked Elliott (gin school host and brand ambassador) with coming up with a cocktail and we think he nailed it!”

Abbeydale Raspberry Spritz

Ingredients (makes 1 cocktail):

• 40ml Locksley Distilling Real Raspberry and Cardamom Gin (available from their website here)
• 25-30ml simple syrup
• 20ml lime juice
• Sparkling Hop Water (Nelson Sauvin)
• Cucumber
• Mint

Method:

Muddle the mint and the cucumber along with the syrup and lime juice and add to a crystal rocks glass. Add a handful of ice cubes. Pour in your gin and give it a good stir, then top up with Sparkling Hop Water to taste. Enjoy!

—

Have you tried our Sparkling Hop Water as a mixer to your favourite tipple? We’d love to hear of your experiments! We’re off to try a whisky highball next…

Cheers!

Team Abbeydale

For the next in our blog series where we get to know Team Abbeydale a little better, we’re shining the spotlight on Edd, our Online Sales Manager! It’s his busiest time of the year right now getting all your Advent Calendars and Christmas beers ready, so we thought it’d be nice for you to learn a bit more about the gift guru behind the boxes (sorry, Santa, we reckon Edd wins this round).

First up, the basics! What’s your name and where do you come from?

Hello! My name’s Edd, and I’m originally from Kendal, in Cumbria, though I’ve lived in Sheffield for 14 years now!

What is your role at Abbeydale Brewery?

That’s not as simple a question to answer as you might think… ostensibly I run the online shop, but I’m also part of the marketing team, I’m occasionally needed to go out and do deliveries, and I’m part of the sales team so get to hit the road meeting our customers. I also order our merchandise and other bits and bobs for the business. (Editor: so this means he’s the mastermind behind the Moonshine mugs – click here to get yours!)

What’s your favourite beer and why?  

My favourite beer style is easier than favourite beer, it’s a proper, hop forward, West Coast IPA.  Around 7%, golden in colour with a clean yeast profile and packed with the classic US hops which first made me fall in love with beer.  If I had to put a name to it, it’d probably be Sierra Nevada Torpedo

What’s your favourite thing about working at Abbeydale Brewery?

I’m being paid to talk to people about beer for a living, and, please don’t tell anyone, but I would probably be doing that for free otherwise anyway.

Best place to enjoy a pint?

I worked in pubs for years, and the best pint you can ever have is the one you have at the end of a really busy night with the people you work with, after getting all the customers out!

Where did you have your first (legal!) pint?

The Masons Arms, Kendal.  It was a grotty back street boozer at the time, but my friends and I adopted it as our local, mainly because the jukebox had a decent selection and the pool table was cheap. 

Fries: Bacon or Scampi?

Scampi, obviously, though my dogs Digby (previous winner of the Sunfest Dog Show) and Kipper tend to prefer bacon, so I have to go for both (Ah, the old surf and turf! – Editor’s note)

When you’re not chatting about beer, what do you get up to?

I love to cook, and I’m in the process of building a wood fired pizza oven from scratch in my back garden.  I’m going to need to eat an awful lot of pizza to make it a worthwhile investment, but that’s a cross I’m willing to bear.

And finally… If you were a cartoon character, who would it be?

I think in everyone’s heart of hearts they’d love to say Bugs Bunny, but I do worry I’m more Goofy!

Ale as old as time… 

Here at Abbeydale Brewery, we’ve never really followed trends, bought into “hype” or gone along with what’s popular, preferring instead to quietly steer our own course and, quite simply, to brew the types of beer we want to drink.  So, rather than a thick, chewy, triple chocolate vanilla ice cream bourbon biscuit pastry IPA, whilst the craft beer world clamours for the freshest, most progressive and boundary pushing beers, we’ve produced… an old ale. 

Old ale is a style that’s been in existence since hops started being added into beer. Like Abbeydale Brewery, it’s never gone out of fashion – largely because it was never really in fashion in the first place. 

The history of old ale begins around 400 years ago. Hops had just been introduced into the brewing lexicon of England – they’d been used in continental Europe since around the 9^th century, but prior to the 1600’s as a country we were happy with using yarrow, heather, mugwort and other such adjuncts. Hops however, had several advantages – they were cheaper, grew relatively easily, and rendered beer much more stable. The extended shelf life which hops gave to beer meant that beer could be stored for long periods and aged, meaning that flavours would be allowed to develop over time, mellowing and melding to create something unique. 

The beer would be brewed to a high gravity to achieve a high alcohol content, and stored in large casks or vats, emerging from these vessels as “stock”, “stale” or “old” – flat and entirely lacking in carbonation.  This would then be blended with “mild” or fresh beer before being served – the intense, oaky flavour of the old ale being rounded and enlivened by the addition of the more recently brewed, unaged beer. 

The 2023 Vintage of our Old Ale has taken inspiration from this history, and has been brewed to 8.0% ABV, lightly oaked and aged for four months to mellow into a clean, silky smooth and sensuous beer. A gently rounded hop bitterness gives way to a complex malt bill that will allow flavours to develop through cellar ageing for years to come.  At the time of bottling, creamy vanillin flavours and notes of chestnuts are evident, alongside a subtle oaky spiciness which lingers in the finish with a gentle warmth. The perfect drink to sip beside a fireside on a cold winter night, or to act as a delectable accompaniment to a richly flavoured dish such as roast beef or lamb (dare we go so far to suggest it as the ideal pairing for your Christmas dinner?!) 

The artwork, created by our designer James Murphy, pays homage to our history, featuring an illustration of Beauchief Abbey, the old ruins of which inspired our brewery logo. The map in the background shows the location of the brewery, and dates from the early 20^th century. And under the vintage you will see a leaf from one of the trees that can be found in the ancient woodland of Ladies’ Spring and Park Bank woods which surround the abbey grounds – for 2023, a Sessile Oak leaf has been selected. 

The release is limited to 750ml bottles designed for savouring and sharing, with a tiny number of kegs and casks available to trade (pre-orders now being taken!) – one pin is already destined to grace the bar at our very own pub, the Rising Sun. The remainder of the batch will continue to quietly rest, ready to be blended back and form part of next year’s vintage. This is an exciting next step into our ageing programme, which we hope will sit beautifully alongside our more regularly available beers in years to come.

The beer is available now, including individual bottles from our online shop. We can’t wait to see how this beer develops over time, and we hope you will join us on this journey.

Cheers,

Team Abbeydale

The latest variation of our Heathen American Pale Ale is a showcase of new innovations which are making waves in the beer world – introducing Incognito Heathen!

As with “regular” Heathen, this version is also single hopped with Mosaic and comes in at 4.1% ABV, to ensure it’s the flavour profile you know and love, but with hops added in Incognito® and Spectrum form – cutting edge products which bring maximum flavour impact in an efficient and more environmentally friendly way.

Expect big citrus notes, a punchy tropical character with a mango-forward flavour, and a clean, zesty finish with a slightly softer bitterness and a gentler IBU. The family resemblance is still of course incredibly clear, but our Incognito Heathen is just that little bit more laid back and luscious than its crisp and crushable cousin!

We were joined on the brewday by our good friend (and former member of Team Abbeydale!) Dave Kerr, now at Barth Haas, who supplied the Incognito® and Spectrum Mosaic for our brew and talked us through how to make the most of them.

Both Incognito® and Spectrum are 100% natural hop material which come in liquid form and can be used in place of the thirsty little pellets we would typically use instead. This means we were able to reduce our losses and could achieve a greater yield compared to our usual brewing processes.

The Incognito® Mosaic was added first, at the whirlpool stage of the process – it comes in liquid form, so we could pour it straight in! Each litre of Incognito roughly equates to 6kg of T90 pellets.  Spectrum is used at the dry-hop stage, and is a fully dispersible liquid which helps to achieve a further increase in yields, and a reduction in tank turnover times, which again is very handy when our vessels are at a premium.

Brewhouse efficiency is something we’ve been focusing on recently – we don’t have room for any more tanks in the space we have available, so getting the most out of the kit we already have is ever-more important! Alongside this, we’re always looking for ways to improve our environmental impact and sustainability. The compact tubs which contained our Incognito® and Spectrum hops reduced storage and transportation requirements – as well as making cleaning up (every brewer’s favourite!) a little easier, and therefore using less water.

Overall, our brew resulted in almost 10% more beer than we’d usually get, and it tastes pretty damn good too! Incognito Heathen is available now in cask, keg and can, including from our online shop – why not get yourself some of each Heathen variation and see if you can taste the difference?!

Cheers,

Team Abbeydale

The people of Abbeydale Brewery are what makes us, so we wanted to share a little more about them! Next up we’ve headed into the brewhouse for a quick chat with our Ash.

First up, what’s your name and where do you come from?

I’m Ash, and I’m Tarn born and bred! (Editor’s note, that means Barnsley, for the benefit of anyone not from round these parts!)

What is your role at Abbeydale Brewery?

I’m one of the team of brewery operatives, so I’m here, there and everywhere within production! Whether it’s in the brewhouse, on the canning line, or filling casks, no two days are ever the same.

What’s your favourite beer style and why?

I’m going to have to say IPA – and Voyager is one of my favourites, it’s approachable with great flavour and always pairs well with food. I’m also a fan of New Zealand hops, and I’m looking forward to creating some new recipes showcasing these, which are due for release in 2024. So watch this space!

What’s your favourite thing about working at Abbeydale Brewery?

I get to be involved in producing great beer! Plus there’s always a great atmosphere within the team.

Best place to enjoy a pint?

At home, relaxing in the garden.

Where did you have your first (legal!) pint?

I think it’d be the Old No 7 in Barnsley, which used to be run by Acorn Brewery.

Fries: Bacon or Scampi?

Got to be Scampi Fries!

When you’re not busy in the brewhouse, what do you like to get up to in your spare time?

These days it’s mainly spending time with my baby son! I’m also a keen homebrewer which is how I made my first steps into the world of beer. My favourite beer which I’ve made in the past is a Blood Orange Witbier, and yes I will be floating the idea of scaling it up for our brewkit!

Who’s your hero (beery or otherwise!)?

My grandad!