In 1996 we re-booted an old 12th century brewing tradition in Weymouth
Harbour, and in 2011 we upgraded to a state-of-the-art spring water fed
brewhouse on the Jurassic coast, capable of crafting 1.5 million pints a year.
We’ve gone from traditional ales to experimenting with extreme craft styles such as
Rum & Coconut Castaway to Bergamot & Vanilla Oh-T-Tea.
Next year we will be bringing out experimental filtered limited edition
bottled beers and lagers using a new bottling and kegging plant.We have an inventive  and dynamic team and pride ourselves on going the extra mile to achieve excellence in all areas.