News – Page 5 – Wold Top Brewery

News

We've reached the final of the Scarborough Business Awards!

Posted by Tracey Baty on

We've reached the final of the Scarborough Business Awards!

The teams at both Wold Top and Spirit of Yorkshire are celebrating after being announced as finalists in the 9th annual Scarborough News Excellence in Business awards. We have been shortlisted in the new Rural Business category that celebrates businesses based in a rural community, and sister company, Spirit of Yorkshire Distillery has reached the final of the Best Independent Business Award. Interestingly, both of us have been shortlisted for the Sustainability award - may the best business win! Co-founder of both Wold Top and Spirit of Yorkshire, Tom Mellor said: “Both businesses have shown great resilience during the last two years and it’s...

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We're collaborating with SeaGrown for a tasting event

Posted by Tracey Baty on

We're collaborating with SeaGrown for a tasting event

Come and join us onboard the Southern Star, home to the SeaGrown Centre, on 8th November to hear us talk about the unique beers we produce from kelp harvested by the SeaGrown team, taste some beer and sample some tasty snacks. Brand Ambassador, Jo and Michelle from our events team will talk about the beers we’re brewing from Yorkshire seaweed, Alice from SeaGrown will share information about their unique large-scale seaweed farm and the SeaGrown Centre chef, Chris will prepare a selection of snacks to accompany the beer-tasting.  “Since 2018, SeaGrown has been sustainably growing and harvesting seaweed right here on the Yorkshire Coast....

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Focus on Hops

Posted by Tracey Baty on

Focus on Hops

History: Today, the words beer and ale mean much the same, but the word ‘ale’ was originally reserved for brews produced from malt without hops.  This was the original drink of the Anglo-Saxons and English, whereas ‘beer’, a brew using hops, probably originated in Germany. The cultivation of hops was probably introduced from Europe to Kent at the end of the 15th century.  Our national drink until then had been ale, unhopped and sometimes flavoured with herbs such as wormwood. In those early days, the sole reason for using hops was to preserve the beer in good condition: the bittering...

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Wold Top Flora and Fauna

Posted by Tracey Baty on

Wold Top Flora and Fauna

We’re in a fortunate position here at Wold Top to be surrounded by beautiful countryside and nature, and it’s something we strive to maintain and help if we can. From a floral perspective, we’re lucky to benefit from a large variety of wildflowers and plants, from daisies and dandelions to clover and cowslips and lots more besides. We’re also very proud of our wild orchids, which appear in May time, and sit, like little purple towers amongst the buttercups and grasses on our chalk grassland bank. Alongside the smaller insects and animals we also have the more elusive and harder...

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We’ve joined forces with Spirit of Yorkshire to create a unique beer and whisky

Posted by Tracey Baty on

We’ve joined forces with Spirit of Yorkshire to create a unique beer and whisky

We’re excited to announce the dual launch of Filey Bay IPA Finish Batch #2 and Barrel Wave 2023. Matured first in ex-Bourbon casks and then finished in second-generation IPA casks, Filey Bay IPA Finish Batch #2 is fruity and biscuity with notes of green apple, pear drops and lemon cake combined with a slightly hoppy flavour profile that makes for a distinctive single malt.  Barrel Wave 2023 spent over a year in casks that latterly held Filey Bay whisky, extracting the creamy, vanilla notes from the wood whilst leaving hops and apple notes behind. Within hours of the beer being disgorged, the casks...

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