Louise, Robert, Pippa and Theo, the family behind Rigg & Furrow, in the new tasting room
A Northumberland farm brewery, launched in a former milking parlour less than 12 months ago, now has a tasting room and licensed bar on the premises.
The Rigg & Furrow Farm Brewery, based at Acklington Park Farm, near Morpeth, opened its tasting room on Saturdyay, to launch its Christmas beer and mark its first year of business.
So far in 2017, Rigg & Furrow has supplied its distinctive beer to more than 100 bars, venues and hotels from Scotland to Yorkshire, including well-known Tyneside venues the Free Trade, Town Wall, Magnesia Bank and Bridge Tavern. Bespoke, branded labels on bottles of beer to mark special occasions, such as weddings, have proved particularly popular.
It’s been 12 months of hard graft for the Howie family, who are behind the venture, but then, as farmers, they’re used to working all hours. The business came about when Theo, a former music teacher and accomplished home brewer, from London, married farmer’s daughter Pippa Howie. Wondering how to make use of the wonderful old farm buildings no longer in use, the couple set up the brewery with father, Robert, and mother, Louise. And it’s a true family affair, with Louise’s brother, Simon — a talented carpenter — hand crafting the new bar and creating a beautiful wooden staircase in the tasting room.
Local grain
Rigg & Furrow takes care to brew beer that reflects its immediate rural Northumberland surroundings, with much created from grain grown locally.
The brewery name is taken from the field on the farm where Theo and Pippa were married, which has an ancient wave-like pattern of ridges and troughs formed over the years by ploughing.
Core beers are: Pale Ale, brewed with locally-grown Golden Promise barley and English hops; the popular Run Hop Run, a session IPA made with Simcoe hops and a small proportion of oats for smoothness; a hoppy, red-tinged Trickster; and a robust Owl Porter, made with a blend of five malts.
In addition to the four core beers, a regular seasonal assortment of Farmyard Ales are produced from ingredients grown on the farm, including elderflower, rhubarb and a new Bramble Beer.
Ever open to experimentation, Theo is trying out some beer made with wild yeast present on the farm and is currently ageing some of his beer in whisky barrels.
Theo said: “It’s been all hands to the pumps for the whole of 2017 and with the opening of the new tasting room I don’t see it letting up at all next year. But it’s been the most exhilarating and exciting experience, too.
“I’m very grateful to my in-laws and wife for their invaluable input into the business. We’ve had tons of support from neighbouring farmers, the Northumberland community and our fabulous suppliers, too.
“One landlord called me at 10pm this week, just to tell me how well the Run Hop Run was going down in his pub, and that’s such a boost.”
