The current Warwickshire Beer Co. brewery is housed in the former Cubbington Bakehouse which has been in the family for over 30 years, both as a bakery & brewery.

A number of us, (3 former craft bakers and 2 brewers) decided over a few rounds of golf and quite a few more beers, to use the wealth of experience we had in both fields to put our energies together to come up with some new ales.

The plan is to trial some weird and hopefully wonderful brews which will have different flavours and colours than the stable we have currently brew at The Warwickshire Beer Co. Ltd.

Our latest bakehouse ale is a traditional, dark rich & malty ale FLOUR POWER, a 4.1% mild to celebrate MILD MONTH in May. See our news page for pump clip image.

We started with our first beer LIQUID BREAD, a 4.5% abv amber ale which pump clip shows the original oven used in the bakery over 60 years ago.

Our second beer was BAKERS DOZEN, this time a dark golden brew using Cascade hops and a mixture of soft malt varieties.

Next was BAKERS TREAT, a complex malty brew with lots of flavour, finished of with a mellow hop finish.

LIQUID BREAD,” which, is essentially what beer is….

Both beer and bread start with some of the same ingredients: yeast, grains, water, and sugar.  Although bread doesn’t have hops, which is probably a good thing.

Both beer and bread also require time to make.  In the case of bread, the dough needs time to rise.  The reason the bread rises and increases in size is because the yeast is busy at work eating the sugars in the dough and expanding in size.  When brewing beer, the fermentation is the biggest time-consumer.  This is when the yeast is added to the wort and begins to (like in the case of bread) eat the sugars.  Except the yeast doesn’t expand when in beer, it turns the sugars into alcohol.

So sticking with this beer/bread analogy, one could compare the grains in beer to the flour in bread, the wort to the dough, the fermentation period to the rising of the dough, etc.

Fascinating, yes?

Perhaps this is why bread-making and beer-brewing go hand in hand.  It’s all essentially the same chemistry.  And perhaps this is why certain brewers (my dad & his business partner) are drawn to brewing and bread-making.