We have an unusual story of how we got involved in building a brewery and making craft beer. A passionate pair of eejits got together to feed cows beer with the intention of creating an affordable delicacy to the lovely people of Northern Ireland. You may ask, what do you need to produce beer-fed beef or the best Wagyu beef in the country? What is Wagyu Beef even? We believe you need the finest ingredients, brewed by hand, to produce a truly remarkable beer, taking time to allow the grains, water, hops and yeast to work their magic. At the same time, we have to ensure that the beer will appeal to rare breed short horn cattle. Easy? Well, we found they were fussy about their beer and only the best would do. We figured there was no better way than for a farmer and a homebrew revolutionary to champion this unique adventure. So, how did it grow into a brewery selling craft beer? We received such huge demand for the beer-fed beef that we were soon out of plastic fermenters and into a production of 500 litres per week - and yes, we had a cattle house full of happy cows. They received massage brushes and music - Nigel even sang a song to them when no one was looking. The beer-fed beef project was aimed at relaxing the beast to produce a more tender and succulent piece of meat, not about getting the cows drunk. The result is the finest rare breed short horn beef in the country, sold at the farm shop for a price that makes this Japanese delicacy affordable to all. When it came to up-scaling our equipment, we saw it as an opportunity to start to create some hand-crafted beers for the explosive craft beer scene appearing around the globe. Another interesting farm diversification project…a dream come true for us… We have always been passionate about hand-crafted produce, we always strive to support local and create employment, aiming to build a community around us that shares every step of the journey. We are dedicated to trying to educate beer drinkers that it is about the bottle of craft beer that you have in your hand, not the quantity, not the alcohol percentage, not who's round is it, simply enjoy each bottle for its taste and in moderation. We want to see more folk pairing beers with their meals and taking people away from binge drinking, enjoy the craft without the headache. It's a huge task, but then again we have invested in this, we share a passion for it. We want it to work for our friends, family and staff. We have encountered a very steep learning curve and we continue to learn as we go. We brew beer in a converted barn - it's not automated - it's a brewery that we built ourselves and we sourced all the equipment locally and re-used a lot of old dairy equipment. We have a small output of around 1,000 litres per week, we have focused on supplying our local off sales bars and restaurants first and are currently trying to expand throughout the province. We produce unique craft beers on the farm for the taste. We strive to use the best quality ingredients available to use. We are not all about the margin and we hope you share our passion and enjoy a craft beer made by our hands.