Attic Brew Co.


Stirchley has been in the news recently with a feature in the Birmingham Mail about it being an up and coming area, and a piece in the latest issue of Area magazine written by Full to the Brum’s Laura Creaven. (Note this magazine also features our own Catherine Webber…but that’s enough of the blatant plugging.) And soon to join this burgeoning little suburb with the opening of their tap room on Friday 23rd November are Attic Brew Co, so we popped along to have a brief chat with them. The owners Oli and Sam met at University in 2010 and the latter was already into home brewing which he was doing in the converted attic in his house in Kings Heath…hence the name of the brewery. It was only in the last couple of years though that the decision to step up was made, although it has meant a bit of travelling for Oli from his home in London. They picked Stirchley because they could see the potential of the area and they should fit in nicely to its growing sense of destination of choice for beer-lovers & foodies.They will be putting their beers all in kegs to begin with but are not averse to doing cask in the future. Their beer journey was fairly typical both starting off as lager drinkers before moving on to real ale, with Wye Valley HPA for Sam and Butcombe for Oli (because of where he was living at the time) being early favourites. But Sierra Nevada pale was one of the first beers to introduce them to slightly more hop forward tastes, and so the first beer that they brewed in the new kit was an ipa, but leaning more towards the West Coast style rather than a hazy juice bomb. The kit they are brewing on is a 5 BBL kit most of which is second hand and that they started buying at the beginning of 2018 with different bits coming both from local breweries in Walsall and Stourbridge, and others further afield. On our visit they also had a saison on the go which they were fermenting at a higher temperature to bring out some of the yeast characteristics. Going forward, this spotlighting on yeast is something they are keen to do, a wheat beer being next on the schedule. To get to the point in mid October when they decided the time was right to go commercial so to speak they have been brewing single hop beers to draw out their different attributes, and trying them out on friends and family. But the beers will go out to the wider public at the end of November, because although they have a relatively small kit they do have a large space for the tap room. When we visited, the cold room was done but there still seemed a lot of work to do, though they were confident it would all come together soon. They’ll begin with 10 taps which will be mostly their beers because they understand that this is the way to control how the beer is kept and served, plus they are looking forward to meeting the public and answering any questions. The tap room is conveniently located right next to Bournville station and will be open on Friday 4 – 10 and Saturday 1 – 10 to begin with, but they have plans for doing quizzes, having live music, and generally being part of the community. On the launch night they will open with the ipa, wheat beer, and strong smoked beer on the taps, and we wish them every success with that and for the future.

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