Start-up Spotlight: Big plans are brewing at Northern Monk

CAN beer be made from croissants, brioche and pear that would otherwise have gone to landfill? Apparently so, according to Russell Bisset, founder of fast-growing start-up Northern Monk Brewery.

This ‘outside the box’ mentality is what has helped push this young, dynamic business forward.

Since its launch in late 2014, the Leeds-based micro-brewery has big plans following a period of rapid growth, which has seen staff numbers grow from two to 14, and turnover is expected to hit £1m by August this year.

Based at the Old Flax Store at Marshalls Mill, Northern Monk now brews more ale in two days than it did in a week as a newly-launched venture. To this end, the business is now looking to expand again with plans to launch another production facility.

“Demand really is outstripping supply and we’re working to full capacity,” says Mr Bisset. “We’re looking into further investment options in order to launch another site to enable us to brew even more. It would also mean expanding our team to 25 people, going from two to 25 staff in two years isn’t bad going.

“In 2013 we were two guys working out of my parents dining room. In late 2014 Northern Monk began brewing with 3 X 10BBL or 1600L vessels, all of our operations were based out of one building (the Od Flax Store) and there was three of us. We now have 12 X 10BBL or 1600L vessels, 2 X sites (our second one housing our warehouse, cold storage and offices) there are 14 of us and we export to 15 countries across the world.”

 

 

The brewers received a grant of £26,500 from Leeds City Region Enterprise Partnership towards the transformation of the Old Flax Store, a formerly derelict building, as well as securing a £100,000 investment from an unnamed local businessman two years ago.

“We would look to approach the LEP again, as they have always been incredibly supportive, and we’re also looking into crowdfunding options but that is in its very early stages,” says Mr Bisset.

With the craft beer industry in full flow across Yorkshire, and the UK, what makes Northern Monk different?

“We’re progressive but still quintessentially British,” Mr Bisset said. “We use the phrase ‘the evolution of tradition’ and are influenced by ingredients from across the world and use them in a timeless approach to create a product of the future. We are progressive, dynamic and bold in our approach to what is essentially a traditional drink.

“Our raison d’être is to take the best of what came before us and look at how we can incorporate the latest in brewing techniques, ingredients and a progressive approach to presentation, adding a big old Northern twist, to create the products of the future. This has seen us re-create largely forgotten British styles such as Purl’s and Braggots as well as re-interpretations of classic British styles IPA’s, Imperial Stouts and Export Porters. Through our experimental, progressive and collaborative approach we have produced more than 50 unique beers in just over a year.”

Northern Monk brewery facilitiesPerhaps this philosophy is what has boosted the brewer’s international appeal and its exporting success – supplying across Europe to countries including Iceland, Spain, Germany, Sweden and Belgium, it is now also about to launch in the US as well as having its sights set further East.

“China is most definitely a market we’re looking to break into, it’s a huge market that we’re keen to capitalise on,” says Mr Bisset.

Nearer home, Northern Monk’s approach as an ‘open brewery’ is reflected in its public facing venue.

The Flax Store building that hosts Northern Monk Brew Co. has revealed its new Refectory Kitchen as it looks to expand on its offering, with a tasting room also being added.

The refectory hosts numerous events, supper clubs, fashion shows, weddings, gigs and a regular yoga club, and has made brews for Swedish progressive rock band Opeth.

“On the first floor we have the tap room, the ground floor is where we brew and the second floor is an events space, so there are always people around looking into what we do which is one of the things that we think sets us apart. It’s a really inclusive environment.”

Giving back to the local community is also of great importance to Mr Bisset –  which takes us back to beer made from croissants, brioche and pear.

“We collaborate with the Real Junk Food project, which was launched in Armley and now has 125 sites across the UK, Europe and Australia and intercepts waste that would ordinarily go to landfill. We held a banquet serving ‘waste’ food and all the proceeds went to the homeless charity Simon on the Streets.

“We made a zero waste beer with the Real Junk Food Project, from croissants, brioche and pear, and even the waste from that was recycled – the hops went to a local farmer for fertiliser, and the spent grain to a local worm farm.”

‘Progressive, dynamic and bold’ – I’ll toast to that.

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