As a local lad, born and bred in the next village who better to uphold the tag-line ‘Brewed in Yorkshire and Proud of it’ at Old Mill Brewery then Simon Lewis. Head Brewer Simon, who gained his degree from renowned University Heriot Watt of Edinburgh in Brewing and Distilling, went on to work at Chase Distillery in Hereford working in the distilling and production department.
He then had short stints brewing at Kelham Island and Welbeck Brewery before moving on to gain a year’s worth of brewing experience at York Brewery. He finally took over at Old Mill from thrice retired Head Brewer Paul Simpson and firmly has his feet under the table. He manages a small but dedicated team of staff and has produced some outstanding real ales, all to his own recipe as well maintaining the very high standards expected at the well-established brewery.
As well as playing rugby in his spare time Simon also enjoys travelling around the country sampling real ales and gathering inspiration for his next unique brew. “Even though we have an award winning core range and 12 seasonal ales we’re often asked to create brand new ales for special occasions. Earlier in the year we created a very special one for the Carmaby Airfield Memorial Charity. It’s called F.I.D.O. in tribute to the fog dispersal operations that ran at Carnaby and I decided upon a light bitter with a hint of smoke and fire. I was really excited about this one as we’ve never used peat smoked malt before and we all enjoyed sampling the result!” says Simon. F.I.D.O. has been flying out since its launch at the Ferns Farm Hotel, Carnaby with Old Mill generously donating 5p for every pint to their charity.
Whilst celebrating 30 years brewing award-winning Yorkshire Ales last year, Old Mill ran a competition to ‘Name a Beer for Next Year’. The winner John Lucas chose ’Yorkshire Pearl’ which was very apt to their celebration and also fitted into a gap in their range, being a strong pale ale which hadn’t previously been brewed. The ABV is 4.4% and John also chose a light, smooth tasting ale which has been brewed with Pearl malt and Perle hops to give a well-balanced spicy, zesty palate.