The team from Simon Rogan’s Our Farm has teamed up with Cumbrian-based Fell Brewery again to create the third in a series of four artisan craft beers.
The beer is made with produce grown on the farm and ingredients foraged from the surrounding area, near the Lake District village of Cartmel.
Meadowsweet Farmhouse Pale (4.2% ABV) is a refreshing farmhouse pale ale designed to highlight the delicate, earthy sweetness of meadowsweet flowers, complemented by subtle vanilla notes.
The farmhouse yeast selected by the Fell Brewery team enhances these flavours, while providing a clean, crisp finish. With a light body, bright carbonation, and a refreshing character, it’s an ideal beer for the spring and early summer months.
Fell Brewery founder Tim Bloomer grew up locally in South Cumbria, and, as a result, the beers he and his team produce are deeply rooted in and inspired by these surroundings.
The Fell team take huge pride in the fact that every beer they craft will always be produced by a small, passionate team who are committed to what they do and genuinely have fun doing it. They make beers that they want to drink.
Liam Fitzpatrick, head chef at Our Farm, is responsible for making the most of ingredients grown there. This includes developing ways of using surplus produce to avoid waste by creating food products, whether that be condiments, jams, honey, and oil and vinaigrette infusions.
This shared approach and ethos for provenance, quality, and sustainability, as well as the proximity of the two businesses, led to Fell Brewery and Simon Rogan’s Our Farm teaming up.
‘’Meadowsweet Farmhouse Pale is an exceptional beer using locally-sourced ingredients in every sense of the word, and we can’t wait for our guests to try our latest creation with Fell,” said Kayleigh Thorogood, assistant operations manager with Simon Rogan’s Umbel restaurant group.
“Working with like-minded suppliers is at the heart of everything that Simon does, and Fell Brewery are an exceptional example of that. It’s always a pleasure to work with Tim and his team, especially as we’ve now crafted our third beer together in the initial series of four.’’
Tim added: ‘’Knowing little about the application of meadowsweet in a culinary sense, Liam and the team were here to guide us through the nuances in flavour derived from different temperatures and applications.
“We fermented the beer with a saison-type yeast strain, and because we wanted the champagne-like esters to help blend the meadowsweet flavour into the simple malt base. We gave the beer a couple of weeks to sit in the tank at a cold temperature and mature, to further develop complexity.
“The result is effectively a subtle, balanced beer, with a distinctive meadowsweet flavour, perhaps redolent of Northern French or Belgian land beers, yet certainly of and from the Cartmel valley.’’
