Brewery Feature: All Nations Brewhouse in Shropshire.

Shropshire Star

The All Nations Brewhouse in Telford is home to Broughs Brewery, and the Brewhouse is one of only four in the country where the pub has it's own inhouse brewery. We chat to father and son duo as the brew up for the customers.

Transcript

00:00Andy, hello sir. Hello. So we're here at the All Nations Inn and Brew House. Yeah. Telford,

00:13if people don't know where it is, it's kind of pretty much opposite Blissel Museum. Correct.

00:17You a local lad? I'm from Wolverhampton, originally. Cool. And what, now I know what a brewery

00:23is, what is a historic brew house? That sounds a bit different. So we've been brewing since 1832.

00:32It's one of the four last brew pubs after the war. Oh wow. And so we kept brewing. Yeah. And

00:39it was purposely just designed for brewing the beer on site and just basically for the pub,

00:45nowhere else. We never sold that anywhere. Yeah. People used to come to us and it's more or less

00:50the same now. So where, do you know where the other ones that are left are? The other few ones?

00:55Yeah. There's the Three Tons in Bishop's Castle. Okay. Yeah. There's Marlpardo's. Yeah. I know it.

01:02And then the other one is the Blue Anchor in Helston. Where's Helston? Cornwall. Wow. So that's

01:10it for the country. Yeah. Isn't that mad that three of them are like, you know, on the Expressions

01:15Art Shop, She Star patch. How about that? Yeah. So I guess, yeah, when you think about it,

01:19these breweries that we've been doing features on, like you say, normally they're separate entities,

01:23aren't they? They're on an industrial estate and so on. So that's where the difference comes in

01:27then. This was a brewery on site for the brewing of the booze for the pub. Got you. Well, whereas

01:32another brewery, like say for instance, something like Bathe & To Holden's, they're a small brewery

01:38because they've got a pub estate. Yeah. So that's the difference. Yeah. Whereas we're a brew pub,

01:42where we just basically brew for ourselves. Cool. So what are the names of some of the drinks that

01:48you do here then? So we do All Nations Bitter, which is our main 3.8 session beer. A nice easy

01:54drinking beer, light, pale. Everyone comes in and just drinks that more or less all day. Yeah. We do

02:00seasonal beers. Basically, like at the moment, we're doing Bagley's Old Ale. Yeah. And that's

02:07basically a 5% dark, dark, really mild type of beer. It tends to be the dark ones for the winter,

02:14doesn't it? That's how it works. Yeah. Yeah. And do you just supply All Nations? Is that how it

02:19works still? Yeah, we do at the moment. There's occasional pubs that we deal with. We've just

02:23started dealing with a micro-pub in Newport called the Stag & Scotch. Yes, I know it. We did a feature

02:31on there the other week. Yeah. Nice shirt on there. Yeah. Darren. And also, that's it really.

02:36We don't really go anywhere else. That's it at the moment. Yeah. So what's, you've got your

02:42lad here, haven't you? Where is he? Go on, show us your face. So it's a father and son duo. Yeah.

02:48So do you, I take it you both like a pint then? Yeah. So how did you get your lad involved then?

02:54Was it, was he in it from like, right from the start sort of thing? No, I managed to get him

02:58into it. I've got four kids. Yeah. And he's the one that kind of was actually interested in doing

03:03it. So I managed to get one of them into it. Yeah. So how often are you two down here on site doing

03:08bits then? Every week. Every week. Yeah. Great stuff. We brew once a week. Yeah. Every week. And then most of it all goes to the pub.

03:16Yeah. And we're just here all week for all this. Great stuff. So that, what, what's this funny

03:21contraption for then? Go on. It's a brewer's paddle. Of course it is. And not many brewers use this now

03:27because it's all automated. I've not seen one of them. Ah, you're right. Yeah. So it's normally

03:31got the metal thing that spins round. Ah, great stuff. What we do is we mash it. A lot of them

03:36have got augers and mills, but we still mash them by hand. Yeah. It's on a quite small scale. Yeah, yeah.

03:43So this keep, this is a good workout for your arms, isn't it? That's why you've got them big muscly arms.

03:47Go on then, get in there, have a ear cracking.

03:52So you were saying, Andy, that this fermenter to the right of us, this jar thing,

03:56this is actually the original bit of kit. It is, yeah. There's not much left. We've had to

04:01replace quite a bit because wear and tear through the years. Yeah. But most of this stuff's coming

04:06from the 1960s to the 1980s. Good British stainless steel. Great stuff. And we've even

04:13got, if we swing round, we can see on this bit, the old, the old tag there from Birmingham.

04:25Can we get the local puppy dog in as well? What's the dog called? Jasper. Jasper. Hello mate. Hello.

04:32Sit. Be good. I'm going to, I'm going to prompt you now. Lads, what do you like about this pub?

04:38Go on, say something nice. There's not a lot I can say nice about this pub.

04:44Right, he's barred, he's another one.

04:49So if you're going for a pint of All Nations or a pint of Bagley's, which one is it for you, sir?

04:54All Nations every time. Yeah, yeah, definitely. Good value. Good value. Well, so is the Bagley's,

04:59but my preference is... There we go, he said two nice things now. He's allowed back in.

05:13So gents, you were at the Wolverhampton Beer Fest last year, Newhampton Arts Centre. Yeah. It's

05:18popular, isn't it? You get a few down there. And you did rather well, fill us in. Yeah, we won

05:23overall champion of the festival. Wow, that's good going, isn't it? 45 beers, I think.

05:30So the price has doubled overnight. Yeah, so we were really chuffed to win that award from

05:35Wolverhampton Cameron. So yeah, we really enjoyed it. It's a nice little pat on your back, isn't it?

05:39When it comes from somewhere like that, saying we're doing something right, you know. Yeah,

05:42yeah, exactly. So you're thinking that, you know, there might even be a bit of a bit,

05:46you know, expansion on perhaps a few special ales coming throughout the year as well.

05:51Yeah, we're going to do more seasonal beers just to keep in with the seasons.

05:55Yeah, it keeps us playing a bit, doesn't it, with different beers. So, you know, quite looking

05:59forward to that. Good stuff, lads. Well, thanks for inviting us round. Very historic. If you want

06:05real, genuine place, this is the place. All nations. This is no flat pack chain of a pub,

06:12is it, for sure. So yeah, all the best, lads. And we look forward to seeing what you come up with

06:17in the different seasons. Cheers, lads. Thank you very much. Cheers.

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