Tempest Brewing Co
For years, customers at Gavin Meiklejohn's Cobbles Inn in Kelso had been bemoaning the lack of local beers. This spurred the home brewer to establish a tap for his own beers at the Inn - a decision that's been a runaway success. Tempest Brewing Co was founded in 2010 in an abandoned dairy a few miles from the pub and has released more than 16 beers so far, which can be found in cask, kegs and bottles from London to Fortrose. Meiklejohn has already taken on a business development manager and trainee brewer, and his micro-brewery has doubled in capacity, with plans to expand further soon. A New Zealand background is perhaps what inspires his big flavoured, globally influenced beers, with the main line-up made of Into the Light Blonde; Long White Cloud pale ale; RyePA; Emanation Pale Ale; Brave New World IPA (7%); A Face With No Name IPA (6%); Cresta Black four grain stout; Double Cresta imperial stout; Chipotle Porter (infused with Mexican smoke dried jalapenos and cacao) and Red Eye Flight, brewed with cocoa and demerara then aged on coffee beans. Regular special projects and monthly brews help mix things up, as will their most recent project - a collaboration with Thistly Cross cider to make an artisan version of the student favourite snakebite.
We are an independently owned and operated craft brewery based in Scotland. From our 30HL brewery in the heart of the Scottish Borders, we create unique, well-made beers that we love to drink ourselves. Lucky for us, it seems that other people around the world love to drink them too, and we’ve earned ourselves a reputation for our relentless dedication to quality, and commitment to fresh, flavour-led beer. We make a full range of bold, fresh, innovative beers that we like to drink, and hope you do too! The Scottish Borders, where we live and work, is a mecca for outdoorsy active people, and our team at the brewery is full of like minded individuals who care about the environment. Since 2010, we’ve been brewing our bold, fresh beers, learning about the beer industry, and exploring new styles and ingredients along the way.
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