UK’s Best New Independent Craft Brewery

UK’s Best New Independent Craft Brewery


InIndie Rabble wins UK’s best new independent craft brewery 2024 at SIBA BeerX in Liverpool
Indie Rabble Co Ower Dave on the mob's recent visit to SIBA's independent beer awards at BeerX in Liverpool

So believe it or not from the public persona, patting myself on the back isn’t something that comes at all naturally to me. I tend to do well at something, dismiss it immediately, take little to no satisfaction from it, and immediately start worrying about the next thing I want to do.

It’s a trait in myself that I can’t stand, but much like winning an award, in a moment, my reaction to trying to work on this part of my personality is to lean into imposter syndrome. Believe almost immediately that it’s right that I dismiss the glory because I don’t really deserve it, and spend all of my time instead thinking about how best to leverage the thing, rather than stop – take stock of my surroundings, and remind myself. I did a thing. We did a thing!

Luckily for me, I’m not the only person that works for Indie Rabble. Because as we went up to Liverpool for BeerX, I had a squad of brilliant people around me, telling me, and eachother, how amazing the nomination was, how well we’d done to get here so soon. That for our 6 month old brewery to even be mentioned on stage in the same breath as the likes of Signature, Thornbridge, Northern Monk, Fyne Ales, Siren and the like was an astounding achievement.

But more than that. That I personally truly deserved to be here and in with this opportunity.

By Tuesday night, at The Grapes (where so many of my Liverpool stories seem to punctuate), I had a moment where I started to believe them…

Our pre Beer X crawl, now in its third year, has gotten fairly telegraphed…

After checking in, we go to Bundobust. We eat Bundo chaat. we drink chai porter and rice lager. We then walk on to the Roscoe Head for a pint of sparkled cask, and then onto The Grapes for something Neptune.

And this year, unfortunately for my Wednesday morning – a chance encounter with Iain Clarke….

Mistakes were made

Three things in life are inevitable. Death, Taxes, and that drinking VK Blue with Iain Clarke at midnight in a Karaoke bar is a really fucking stupid game. And as we all know. Play stupid games, win stupid prizes.

But I was in the mood to celebrate at that point, and here’s why.

Our evening on the beer was just so wholesome. The Indie Rabble Crowd are a good crowd. I was in (and later, on) the spirits. Why? Well – back at the Grapes, I did what I’ve now done two years running: Catch the eye of someone I knew was on the judging panel and then get massively over excited. Because and I quote “he gave me a look”. Reader, he did NOT give me a look. Nonetheless, this was the kind of over excitement only VK Blue can fix, apparently.

The sickeningly fresh devil on my shoulder, coming to survey his destruction

Luckily for me, I had no time to dwell as I sat down to judge some 40 beers as a lead judge for SIBA’s national beer awards, to be given out on the Thursday night. It’s a tough job but someone has to etc etc etc. I can’t finish the quote: Thinking back on that experience even a couple of weeks later is making me feel a bit squiffy. It must be said though, the beer was to a very high overall standard this year – and I was very exicted to get to judge the overall smallpack winner, an astounding Saison that I later found out to be from Burning Sky. Well, Of course it was…

Which led onto the awards themselves…

Left to right: Ally, Alex, Naomi and me! (Dave) with our winners certificate

That’s it then. Indie Rabble is the UK’s Best New Independent Craft Brewery. Woo!

It’s amazing really. In 7 months we’ve created an overall brand that as well as getting this huge win was also in the same category as Budvar and Aunt Bessies for ‘best collaboration’.

We rounded out Beer X the way I always like to: Having an Augustiner in a pub themed like an old wooden boat.

Pictured: A rabble. Charlotte (left) and Ally F (third from left) join the gang at The Ship and Mitre

It’s been a mad time. Thanks to everyone who’s bought one of our beers, appeared at the tap, sent a nice message or whatever else.

What will we do now we’re an award winning brewery? Keep on brewing tasty beer, and trying to sell it. And expand our reach we hope. We’ve had a big uptick of new customers post awards and it’s been massively appreciated.

We arranged a few more collabs, a few of them very silly.

And we’re planning our taproom events for the season.

So, see you soon for an (award winning!) beer?


Thoughts from Elvington Brewery

Thoughts from Elvington Brewery

📍 Elvington Brewery, York.

Not many beer writers in my sphere seem to sit down and really take some time to think about Lager.

The stereotype lazy explanation for that is probably that lager is boring, that there’s no hype, that there’s no real sales opportunities there and that Macro owns that market, so let’s instead worry about where we can win ground – the big hazies, the pastry stouts and sours and the like.

And that might be a very fair rationale and as far as we need to go with it…

Image credit: The Times Online

But I also think it’s fair to highlight something else. That simply not enough craft breweries can execute lager well. That macro beer. The likes of Heineken, are often better drinks. Brewing such a simple beer is excruciatingly difficult. There’s nowhere to hide. Every yeast ester, every enzyme on the malt – can have a significant effect on the resultant beer. Adding distracting profile to a beer that should be simple.

With lager, less is very often – definitely more.

Let’s also get one thing straight. Craft Beer needs Lager as a category. It’s what the vast majority of drinkers in the UK go for. For one reason or another, it dominates. We can get bogged down in the minutia of why Macro beer is where it is, how their boots stamp down on us all – or we can leverage people’s taste for lager. Learn everything we can from more commercial brewing techniques. Improve the quality of craft alternatives – and have a new conversion opportunity for the 75% or so of British beer drinkers that don’t and won’t care about anything the craft bubbles does or says.

Which is why I was so excited to get up and see Elvington Brewery, just outside of York.

Because that’s what they’re doing.

Image credit: Alex Millhouse, Barth Haas X

Elvington Brewery is a part of the Pivovar Group. The wholesaler that brings in the largest amount of Veltins of any UK importer.

In fact, as I was on site, I saw a full 13.5 Tonne truck delivery of the stuff loaded into their Warehouse, pallet by pallet.

And their relatively new mission is to replace at least some of that import with their own beer.

Image credit: Tapped Leeds, 2021

I’ve been to hundreds of UK breweries and brewed beer with many of the best UK Craft Breweries. That’s not a brag, it’s a narrative point. Because at least for me, with a mindset borne of nearly a decade in craft beer [Read: Tired. Quite tired indeed] – none of them were as exciting to arrive into for me in recent times as Elvington.

Their German built Braukon brewhouse is simply stunning. If you’re into that sort of thing. Every part of it is designed for maximum efficiency, and even more importantly for a beer that customers expect to taste the same batch after batch: Maximum consistency.

It’s a beer production facility so anal that at every step in the process, an incredibly loud ‘everything is ok’ alarm must be cancelled. Because everything IS ok, except potentially the production brewer – who the kit needs to remind to up their game. To stay on track at all times. Because, stereotypes aside, efficiency is everything.

And we were getting to brew on it. Well, somewhat. Elvington stayed in charge of the buttons for our collab. A collab with a purpose: Arranged by Barth Haas X, our hop merchant, our mission was to use one of their newest to market hops, Tango, in a new lager. To give Tango a platform. We’ll do our best like…

We then are to brew a lager that as I say, needs to fit the mass market brief. With Drinkability, session length and approachability the prime criteria. And um, with a hop that we’ve found to be very, very dominant in our hazy pales. No pressure then.

Image credit: Alex Millhouse, Barth Haas X

We’ve brewed several beers with Tango and it really takes a starring role in Mantle – our core new England pale ale. A citrus, pithy candied orange aroma dominates that brew – but we’re told by Barth Haas X they also expect grassy, floral aroma akin to Saaz in a lager.

The two-faced nature of this hop is something I’m inclined to believe our hop merchant on then, even if not my experience to date. Alex and I were certainly excited to try. As we’ve been so fully sold on this wonderful hop: Bred in the Hallertau region and spliced with Cascade, this hybrid hop allegedly can bring a little of both of it’s parents to the table.

Time will tell which outfit it wears to our lager party I guess…

So, with balance in mind, and fear of the power of this hop evident in our thinking – this was the truest of collabs. It started with some 40 years of combined brewing experience squinting at a laptop to formulate the recipe.

Image credit: Alex Millhouse, Barth Haas X

Our Alex has quite some lager brewing experience, working with Windsor and Eton on Czech inspired Republika back in the day, and more recently brewing batches of Thornbridge’s Lukas: Another beer with striking similarities to the Veltins that surrounded the brewery during our collab.

Jamie Hawksworth, Elvington’s co-owner and head brewer is a Czech trained, German inspired brewmaster and now master of ceremonies on this amazing Braukon kit. He’s brewed with Sierra Nevada. In Czech and all across Europe. And now – for some reason – with us!

But all the talk of Czech heritage aside, I believe it’s an Ayinger (don’t quote me, we started drinking at 9:30 in the morning) lager yeast used at Elvington. A good thing I think it must be said – as leaning into the German side of lager production is personally quite the relief – owing to the thankful lack of Diacetyl the resultant beer will contain. If you don’t know what Diacetyl is, good for you. But I do – and for me it’s the most egregious of off flavours in beer. Rancid chemical oily butterscotch. Always a fault in my opinion – even if the brewer says different. I appreciate the Bohemian propensity for the stuff, but will never enjoy the beers I’m afraid. Show me a sidepoured tank beer sourced Pilsner Urquell and you show me sadness. I know I know… But let’s move on.

On the other hand, Jamie’s take forward would for me be all the best bits of proper lager production.

The Braukon kit is clever. Their semi-automated brewkit allows for quite a few things we can’t do. Decoction mashing through a closed loop system with steam jackets the source of the heat, likely aide in the slightly sweet, rich biscuit and caramel flavours in the finished product. Something we can’t do back at Indie as our Copper is electric element heated and would scorch the mash. Still, there’s plenty we can learn even for our far more basic kit, and liquor temperature step raises through iteratively increased strike water temperature is our workaround of sorts…

But yes, sutble beer – subtle touch. Keep it simple. Do it well. Our input to this collab then was one of a steady hand. Knowing Tango can punch and not wanting it to be a one punch brew. Alex scaled back the hop additions, and time will tell where we land – but this is a beer I’m super excited to try.

Image credit: Alex Millhouse, Barth Haas X

Decoction brewing isn’t Elvington’s only party trick. They’ve plenty more in their proverbial hat. Post brew, each beer is lagered in horizontal tanks, and Krausening is used to kick off fermentation in the second brew of an eventually blended batch.

This certainly gains consistency batch to batch – but it also answered another question I had.

As their lager is about the most champagne like experience of lager I think I’ve ever had: Tight, tiny bubbles of co2 give a zing to this beer but with an important difference to the majority of UK brewed craft lager I’ve had: The overall co2 volume level – being at just 2.2 volumes or so, is actually pretty low.

It’s quite remarkable to have a beer with such effervescence that also isn’t remotely bloating. A lot of people say they get full on lager, or in defense of Ale will insist on ‘fizziness’ being a downside of lager over cask. But genuinely, many casks will go to market with a higher service carb level than that.

This lager just hits different.

A highlight of our day brewing there, was access to their Fest Marzen. Their Weihnachtsbier (or Christmas Beer) was everything stated, plus an incredibly pleasing kick of dark treacle, from a beer that was somehow so zingy and fluffy. It is probably the best Marzen I’ve ever had.

A statement which I’ve backed. By driving back post hangover the next day and buying everything they had left to stick in the car for the way home… Available soon at A Hoppy Place near you.

So sure, we had a lovely time, we drunk a load of brilliant lager. Hopefully we brewed one that’ll be good too. Alex and I learnt loads. But this isn’t just a fluff piece. I have a point to make.

A Hoppy Place makes nearly 50% of it’s drink in sales volume from just 2 beers: Lost and Grounded Helles, and Mad Squirrel Hopfest. Two circa 4% beers that target approachability above anything else.  They’re also available at a great price.

But I also know just how hard it is to get a craft lager into a bar on draft. Trust me – Indie Rabble has Frozen Moon and even though it’s a ‘good’ lager – fault free in terms of brewing process and certainly not a whiff of any common off flavour – it can still be so much better. And I need it to improve to the point stocking it is a no brainer. In the sea of Craft Lagers and their cheaper Macro Alternatives – I need Frozen Moon to Sing it’s Siren Song. And as a brewery we’re hyper critical of what we do, and aim to use each and every one of these collabs to learn and to improve our product.

The lager market is so difficult to get into. You need to focus on cost. You need to do everything consistently. You need to make simple exceptional. Getting that one top tier lager is not about doing something different every time. It’s the antithesis of the double new England, pastry stout world. It’s about minute, continuous improvement, on process focus, on batch traceability, on the ability to react and counter changes in input ingredient profiles. And ideally to do it all without the customer noticing.  

Image credit: Kirkstall Brewery

(this piece was genuinely not sponsored by Veltins!)

I remain steadfast though. Craft Beer does and must continue to have space for both. More of the conversation should about both.

Because the more we seek the exciting – the hype – the once a year 5 minute sellout special with mad branding that makes no sense  to anyone outside of our bubble – the more we run the risk of closing the gate of our niche to the majority.

I think all the very best breweries, the ones that’ll see our current market pinch through, are able to do both, and should treat both with equal importance. Do remarkable beers. But focus on doing simple beers remarkably well. Because then you’ve half a chance of breaking into the peripheral vision of the Lager drinker market in wider terms. Where consistency, and clean – precise brewing is everything. Even if the drinker doesn’t know it. And breaking into the lager market really is something you should want to do, because my Christ Pivovar sell a lot of Veltins…

Grab one of current our lagers now:

Webstore now live!

Webstore now live!

People have been asking and asking, and finally – our webstore is now live.

All beer available for click and collect, or, for orders of a half case or more: Nationwide delivery via APC.

There’s a little bit of our first ever merch drop up there too, and from now on: New beers will be added to our store at the same time they hit trade.


Get on it!

Another new beer! Route one


Sometimes, straight forward, done well, is all you need.

Route One is our very first cask ale, a no-messing English Bitter. We’ve been very excited about this, and it launched this weekend at the taproom to excellent feedback.

Pleasing bready malt body in front of a good bittering hop addition from everyone’s favourite: East Kent Goldings.

Join us at the arch to drink some more of it this week, and expect to see this appearing in your favourite local beery establishments.




Are you French? No. Do you like cherry? Yes.

Pierre is our very first sour beer, pouring now at the taproom and available in cans to take away!

Tasting notes: cherry, cherry, cherry and cherry.

Merch now live


Want to sort out your loved ones’ Christmas gifts while having a pint, two-birds-one-stone style? Look no further…

If you’ve been to the taproom lately you may have spotted that we’ve got a range of gorgeous Indie Rabble t-shirts up for grabs, along with corduroy caps, patches and pins!

And of course, those delicious beery gift packs 👀 come and have a browse and a beer! Cheers! 🍻

We have the keys!

Maximum Excitement. Maximum Terror

After nearly 13 months of legal work with our landlord, we have very exciting news to share today. WE HAVE THE KEYS TO AN ARCH.

When Alex, Ally, Naomi and Dave first discussed the idea of Alex in fact NOT brewing tiny batches of beer in his garden shed for practically personal consumption, we didn’t expect things to escalate into a 20 hectolitre brewery in the middle of Windsor.

But here we are, and this is what we are doing.

This is our arch.

Well, we’d best get on with the build.

Over the coming weeks, we’ll be letting you know a little bit more about the four founders of The Rabble, as well as the 8 amazing collab beers we have lined up to bridge the gap between opening our doors and getting our brewkit fully operational.

INDIE RABBLE‘s first two trade outlets will be A HOPPY PLACE Windsor and Maidenhead, and Dave, Co owner of both the brewery and A HOPPY PLACE has this to say on the brewery’s upcoming collab beers:

I’m incredibly excited to have managed to pull off the collabs we’ve arranged. Hoppy’s reputation has enabled me to speak to breweries I never dreamed I’d ever get to brew with. Letalone as a new brewco without our first commercial brew under our belt yet. You’ll see when the list lands why we’re quite as excited as we are. All of our first 8 beers are going to be absolutely spectacular.

For now, you’ll have to continue to watch this space. Get signed up to our mailing list and follow our socials, we’re @indierabble on everything, and we’ll see you for a beer down at the Arch some time soon.

PRESS RELEASE – Announcing Indie Rabble


Co-owners Naomi and Dave Hayward of Windsor and Maidenhead’s multi-award winning craft beer business A Hoppy Place announce the launch of a new brewery in the heart of Windsor, Berkshire.

Indie Rabble Brewing Co.

Working with Alex Rowlands as Head Brewer and Alison Steele on operations and scheduling, Naomi will be joining the new startup as the creative lead and Dave as Sales, Marketing and Technical lead.

Alex brings 10 years of brewing experience at Windsor & Eton, Thornbridge Brewery and Phantom Brewing Co to the project, in what is quickly becoming the “West Windsor Beer Mile”. A short walk to Windsor & Eton Brewery, this new venture neighbours recent startup Two Flints Brewery and is just 5 minutes on foot per hop from Windsor’s 2022 gold and silver winning pubs according to Slough, Windsor & Maidenhead CAMRA: A Hoppy Place and The Windsor Trooper, respectively.

The brewery will use a brand new Elite Stainless Fabrications Electric Powered 20HL brewhouse paired with Gravity Systems fermenting vessels to produce a range of beer, with special attention paid to German-influenced Lager, both hazy and bright pale ales, kettle sours and stouts. Whilst a faultless execution is critical to beer sommelier and lead Society of Independent Brewers – SIBA judge Dave, expect plenty of experimentation too, with truly exciting beers already planned for launch.

The name Indie Rabble stems from the love of music, community, beer and good times borne out of the garden of Windsor’s A Hoppy Place outlet. Dave says: “When we opened Windsor Hoppy, we didn’t really know anyone in the borough, even though Naomi and I had lived in Berkshire for by then 6 years. We didn’t have many friends. Plenty of people we knew down the pub, but not really friends. Hoppy changed everything for us, and gave us many of our now closest friends over a shared love of Punk, Rock, and Metal music, plus beer and food. Naomi, who sings in local band “Amp Cats” and has a long history of performance adds: “I have also found new audiences for my music, with plenty of sites in Windsor and Maidenhead to have hosted us since we launched our own pub”.

For Ally, Alex, Dave and Naomi – they’d found their rabble, and now they’re building their home for it.

Indie Rabble will have a dedicated music stage featuring regular live music with both professional and non-professional music evenings the backdrop to their beer range. The brewery will launch with 8 collaboration brews, four showcasing the astounding Berkshire Beer community and four from further afield – leaning on connections made by Dave and Naomi running A Hoppy Place – to guarantee some of the country’s very best craft beer right on launch night.
The four know that even in a challenging market, they have the unique combination of skills to excel. Whilst Dave and Naomi know what sells and how to sell it, Alison brings 22 years experience in beverage sales and manufacturing to the table – earning confidence in balancing the books and maintaining the brew schedule. This all allows Alex to do what he does best: Brew fantastic beer.

Indie Rabble Brewing Co will launch June with an evening of live bands, street food and brilliant beer, details to be confirmed.