A lager brewed the slow way is helping put a small North East brewery on the map.
The Crafty Monkey Brewery Co in Hartlepool is making waves with its flagship Baylin Lager, earning praise from drinkers and the venues that serve it.
The business is run by Anthony Sewell (above on left) and Scott Borthwick (right), who left behind careers as an electrician and gas engineer to pursue their brewing ambitions.
Baylin Lager is named after brewery manager James Baylin, who developed the recipe.
Sewell said: “When James perfected the recipe, we knew we had something special. He joked that in 50 years everyone would still be drinking it – so we named it after him.
“That’s the difference here – we celebrate the people behind the beer, not just the brand.”
The lager is naturally fermented for three weeks or more, in contrast to mass-produced lagers that can be ready in less than a week.
Sewell and Borthwick say their focus is on quality, not speed, and that means allowing the beer to take the time it needs to develop its full flavour.
They say their approach is about “patience over profit”, using only water, malt, hops, and yeast without chemicals to speed up the process.
Sewell said: “Every business we’ve run has taught us the same lesson – you’ve got to do things properly.”
The brewery currently produces a small range including ruby beers and IPAs alongside Baylin Lager.
Talks are underway with larger distributors, and the aim is clear – to see Baylin Lager and its sister beers available across the North East and beyond.
Sewell said: “Whether you’re building houses or brewing beer, the principles are the same. Work hard, do it properly, and put people at the heart of it.
“If we stick to that, we know the business will grow – and the beer will keep tasting right.”
