The brewery is Hydes sixth in its history and has been designed to be ultra-flexible and able to use almost any raw material, in any format, in order to produce a wide range of differing cask ales.
The turn down ratio of the plant is also large allowing small runs of boutique style beers to be produced. Married with a full laboratory suite the result is, exceptional quality and consistency and a fantastic broad range of outstanding cask ales.
Now in his 22nd year as Head Brewer of Hydes, Paul previously worked for Bass, Allied Breweries, Carlsberg and Robert Cain. He has a Diploma and Master Brewer of the Institute of Brewing and Distilling (IBD) and is the inspiration behind the creation of the Beer Studio Brewery at Media City UK.
Peter is from Liverpool and has now clocked up 40 years in the brewing and allied trades. Peter joined Hydes in 2004 and is responsible for brewery planning and raw materials ordering and like all the workforce in the brewery, can run each part of the plant.
Stan joined Hydes in 1975 straight from school at 16 and has now served the company for 44 years! He is one of Hydes longest serving employees. At the new brewery Stan assists with planning and raw material ordering and majors on wort production.
Dave joined Hydes back in 2001. He is primarily responsible for the cask racking activities at the new brewery but often cross functionalises and runs other areas of the plant.
Mark joined Hydes in 2005 as Quality Assurance Manager – a role he still retains today. He is responsible, in the main, for the Laboratory and Quality operations at the new brewery. Like all Hydes brewery personnel, he is fully trained to operate all of the plant and enjoys the occasional day brewing in the new Brewhouse.
Brian joined Hydes in 2004 as a Production Technician but owing to his logistics experience gained at Cains, became Hydes Distribution Manager in 2007. Brian is responsible for the day to day running of the Hydes dray vehicle movements and customer ordering.
Tom is currently studying towards a Level 4 standard in brewing and so his time is spent learning about all aspects of the production of cask beer, brewery operations, distribution and cellar practices.