About

Malt, hops, water, patience — and two stubborn people

Mashtide started in 2019 when Danny and Ruth signed a lease on a damp sail loft by the harbour and filled it with second-hand tanks. Seven years on, the tanks are newer and the floor is drier, but the argument about hop rates continues.

A brewer checking the fermentation tanks at Mashtide

The malt

Pale and crystal malts from small maltings, kept to a short grain bill so you can taste each one. Two base malts cover ninety percent of everything we brew.

The hops

Whole-cone and pellet hops, weighed fresh each brew day and added while the wort is still hot. We buy from three farms and visit at least one every harvest.

The mash mixer stirring inside the brewhouse

The tanks

Six fermenters on our own floor. Nothing is contract brewed, every batch is made here. The lager gets six weeks; nothing leaves before it's ready.

Who we are

Meet the founders

Danny Cole tasting a fresh beer beside a fermentation tank — DANNY COLE

Recipes & brewing

Ruth Calloway smiling in the taproom — RUTH CALLOWAY

Cellar & taproom

Danny and Ruth worked the same brew deck for years, swapping recipe ideas over lunch, until the arguments were good enough to fund a brewery of their own.

Danny writes the recipes and tends the tanks. Ruth runs the cellar and the bar and keeps every packaging run on schedule. At least one of them is always in the taproom.

Plan a visit Taste the result