Plans are progressing for the new Titsey Brewery and Taproom at Warlingham, in Surrey.
Change of use has been approved for an old barn at Clarks Lane Farm, and water has been found deep below the chalk on the North Downs Way. The next step is to obtain planning permission.
The expansion can’t come soon enough for the brewery, founded in 2017, which has been brewing at capacity. Earlier this year, the Titsey Estate Company purchased a majority stake in the brewery, which has accelerated development plans.
John Innes, of the Titsey Estate Company, said: “The current level of sales and day-to-day profitability have fully justified our decision and have made the new brewery and taproom investment an exciting reality.”
Company.
The pandemic disrupted the business, but did have the benefit of making Titsey focus more on bottled beer and local sales through its website. This is an unexpected additional revenue stream that continues to grow.
The ales are all bottle conditioned and the lager is canned, unfiltered, and unpasteurised. Add in the traditional branding and they sell particularly well in farm shops and local markets.
The core beers in cask reflect the demands of the walkers, cyclists, and drivers who visit the Botley Hill Farmhouse, a destination pub and wedding venue next to the brewery’s current base. The beers are traditional, session strength ales
whose names reflect the heritage of the Titsey Estate.
Craig Vroom, founder and head brewer, hails from South Africa and is a keen mountain biker. His adventurous spirit is reflected in some of the seasonal and special beers. For example, there is a single hop pale ale using the unusual Huell Melon hop. This month, Craig will be brewing a green hop ale using local hops which he is picking himself.
The consistent quality of the beer enabled the Botley Hill Farmhouse to get into CAMRA’s Good Beer Guide for the first time in 2021. The seasonals and specials (plus a new liveried van) have enabled Titsey to expand its delivery area to
independent pubs, clubs, and micropubs throughout Surrey, Kent and Sussex.
Local ingredients, partnerships with local business, and sustainability are driving forces behind the ethos of the brewery. Developing its own water source and using renewable energy are steps in this direction.
Nothing goes to waste in the process of creating the ales, with the spent grain recycled as food for the Titsey herd of pedigree Sussex cattle which roam the estate.
Craig said: “I am super happy with the progress we have made so far. The beers are tasting just as I want them, we’re building a good team, and the feedback we are getting is really gratifying. The new brewery and taproom will
be the next big step up — and it is still only the start of the journey!”
