New Beginnings - UnBarred Brighton


We are beyond excited to announce we have moved from cuckoo brewing by establishing our permanent home in the heart of Brighton. The foundations are the existing Holler Brewery site, which launches as UnBarred Brewery & Taproom on 23rd August 2019. The existing Holler team at 19-23 Elder Place, Brighton, are growing with us to create the new chapter of UnBarred Brewery.

Our Journey

It’s been a long organic journey from a shed in Hove to brewing for some international breweries and now planting our flag on home turf. Expressing creation and passion, this means we are “No rules brewing from the heart of Brighton”.

 We have a bigger team and a home to call our own. We will grow with our new family, and share the same views and passion for beer, ’flavour without compromise’.

Our new site

Brighton is unique, full of creativity and a culture of supporting the underdog and listening to the smaller voices. At its heart is integrity and authenticity. We’ve always brewed to push boundaries, even if we’re flying close to the sun.

We are starting with a 2,000L brew house with 6 fermenters and will be adding to these early next year.

The new UnBarred taproom will have 15 taps and 2 cask lines. Not only will we be serving beer, we will also serve sodas made by the brewers on site. Our aim is to offer something for everyone, whether you want a non-alcohol drink with lots of flavor or a beer cocktail, our taproom is here to offer an UnBarred experience. Expect a relaxed environment that takes the brewing process seriously but has no pretentions in the way we serve.

We are working on creating our “secret garden” for a relaxed drinking space immersed in greenery.

As well as complete control over our brews, our new Brighton home gives us the opportunity to offer beers tours, food pairings, tastings and more in the way of events.

 There are so many local geniuses creating incredible food, and we will be working with them to create weekly food pop-ups.

Concepts behind the beers

There are breweries across the UK who focus on offering accessible session beers. We’re here to offer something else. Flavour without compromise, challenging convention with compassion, care and zero ego.

Our beers begin with the concept. For example our Cold Pressed Summer Stout originated when we were introduced to “Gold Coffee Mountain” in Nicaragua. Their incredible project cuts out the middle-man, putting all resources back into the communities that produce the coffee beans. They wanted to do something with the coffee cherries, and we created a base for a white stout, building up the flavours of a stout without the usual colour, using a mixture of cocoa nibs, smoked malts, flaked barley and oats. We made a tea with the Pacamara coffee cherries, steeped vanilla pods and cold pressed their coffee beans. The end result is a pale, stout-esque style beer. It doesn’t sit in any category, we made something new and special that has with a great story and a real message. We promise to keep challenging preconceptions and pushing boundaries.

 We are probably best known for our fruit base and hop forward beers. We can’t produce enough of our Tropic Soda (tropical fruits, hops with a soda twist) and our Mango Pale (mango juice meets beer).

Here’s a geeky bit with what we’ve done in the last month and our plans for the future


Phase 1 – What we are doing before launching on 23rd August 2019

Water filtration for bar and brewery

Welding improvements on fermenters

Spunding valves on all tanks for our signature soft mouthfeel and controlled esters

New testing & lab equipment

Brewing our first beers in our new Brighton home

Redesigning the taproom to be able to offer a full range of flavours, primarily on keg

New furniture and design throughout the garden and taproom


Phase 2 – 2020

Additional lab equipment

More fermentations tanks

Brite tanks to package and serve from our taproom

Extend wet floor into taproom area

Install centrifuge

Extend into shipping containers for storage and production

More FVs and Bright Tanks


I personally want to thank everyone that has been part of our journey so far. From Tom Lacey, my close friend and genius behind our design, my brother-in law Drew, who helps my words make sense and takes the best photos, and Brett, who does our social media, to my friends and family who have watched all my hair fall out and keep supporting me to do the not so obvious thing. I can’t be more touched by my new partners and team from Holler that have put all their trust and support into helping make this next chapter of UnBarred Brewery happen.


Head Brewer and Director

Jordan Mower



Opportunities UnBarred

Mixed Berry Gelato

2019 is turning out to be an incredibly exciting year for UnBarred.  

Last year was all about getting production in line, growing our capacity to produce unique beers and finding new ways to share it in the UK and beyond. This year, we have been meeting with some really inspiring people, hitting a few awesome festivals and enjoying collaborating with some brilliant other breweries who share our ethos and approach to beer. Our capacity has expanded massively at our current home with Missing Link Brewing who have been the perfect partners for us in expanding Jordan’s original nano-brewery in Hove into a nationwide supplier of cracking craft beer. For 2019, we are also looking to expand further to reach the next level of distribution and sales so that we can share our vision with even more people. The more we brew, the better the economies of scale, and the more that we will be able to get our beer out there to new channels.

So when we were approached by Tesco completely out of the blue at the start of this year to discuss production of some exclusive beer, we were very excited to hear what they had to offer. Our UnBarred ethos has always applied to our whole way of doing business, and not just the brewing process. Although our core model has been focused on working with the many incredible independent craft beer shops, taprooms and pubs out there who have supported us since Day 1, we have never been restricted to one mode of distribution; it’s always been our dream to be able to get beer in the hands of people who will love it, regardless of where they shop. As it turned out, the team at Tesco were hugely passionate about what we had to offer, and were absolutely on board with making the project a collaborative one that would ensure no corners were cut in bringing two brilliant beers to Tesco’s shelves.

The logistics for the two beers necessitated brewing on a much larger scale than we are currently able to achieve at Missing Link. This is what led us to brew with the cracking team at Hop Stuff Brewery who collaborated on the first beer (a Grapefruit NEIPA) and facilitated our brewing of the other, a Mixed-Berry Gelato Pale. It was great fun working with Hop Stuff and we are really chuffed with the end result. We hope to one day have the capacity to brew these sorts of beers at our own brewery and this is a step towards reaching that goal.

The cans of the Grapefruit NEIPA and the Mixed Berry Gelato Pale will be exclusively hitting the shelves of Tesco from the start of April. You will also find them both on keg in pubs and taprooms up and down the country though. All our other beers will remain exclusive to the independent retailers whose support and camaraderie remain invaluable to us. We are really excited to get some UnBarred cans into the hands of drinkers who have never had the opportunity to try our beer before, and are looking forward to some of the other exciting opportunities and collabs in the pipeline for 2019. Watch this space!



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Too Hot Right Now…?

Hi folks.  Over the past couple of weeks we’ve had crazy amounts of feedback about our New England style IPA “So Hot Right Now”. Some drinkers have reviewed it as their all-time favourite UnBarred beer. However, you may also have seen a few images of bad cans on social media, and we know that it’s not acceptable for our customers to be drinking beer that isn’t up to scratch. At UnBarred we always aspire to be as open and honest as possible about our brewing ethos and process, so we’re letting you know the story of what has gone into this beer, what might have caused some sporadic problems, and what we will be doing differently in the future to make our beers even better. If a bit of beer geekery isn’t your bag, then please just skip to the last section ‘Going Forward’. As always, thanks for your support and feedback. We couldn’t do this without you all.

About the beer

So Hot Right Now is a very hazy New England style IPA with big tropical notes of passionfruit and mango. A super silky mouthfeel with low bitterness.

How we achieve this

For the base of this beer we need a lot of protein and it’s very common to add a lot of oats and wheat to achieve this. We back this up with a low attenuating yeast (that eats less of the sugars) so as to get even more of the soft mouthfeel we are trying to achieve.

For minimal bitterness and lots of flavour and aroma we add high doses of big oily hops during the end of the boil and during fermentation. Fermentation hops add a different dimension to the flavour profile you achieve when dry hoping solely at the end of fermentation, but it brings with it some extra risks. For this style in particular we don’t cut any corners in choosing big expensive hops and using as much as we can to achieve our goals.

Issues we’ve encountered in the final product

5 days after the beer was canned and kegged, we got one report of an oxidised beer (brown in colour, low hop aroma and sweetness). We instantly replaced the can and tested the cans from the rest of the case to find no other cans were affected. We then did a lot of backtracking over processes and initially concluded it was a random can. Over the last few weeks though we’ve had 6 more reports of the same issue and noticed the common feature in affected cans is that they hadn’t been refrigerated from cradle to grave. So we experimented with heating cans up to 30°C and held them there to speed up any possible oxidisation. The results show that if the cans are held in a high temperature for a long enough period, then they will eventually prematurely oxidise. It seems as though the hottest summer on record for decades has meant a few cans have gotten too hot before reaching their drinking glass, making for a spoilt beer.


After turning the brewery upside down, sending cans for lab testing, speaking to leading New England brewers in the UK and doing a lot of research we have learnt the following about New England styles in particular. They:

-        are extremely susceptible to picking up oxygen;

-        contain more protein than pretty much any other style of beer;

-        contain more polyphenols (hop oils) than any other style;

-        use low flocculating yeast (meaning there’s more yeast in final product) and

-        are unstable with much shorter shelf life (so need to be kept refrigerated)

The benefit of un-filtered and un-fined beer is the full flavour of all the ingredients that have gone into that beer are still there for you to enjoy. This is something we always wanted to promote. But there is a reason the big guys strip out yeast and dry matter and that is to help stabilise the beer and increase shelf life.

However, sometimes the mixture of methods that are used for New Englands can lead to more yeast and protein ending up in the can, along with the polyphenols from the high hopping rates.  This can create an interaction that speeds up the oxidisation process, hence the occasional bad can.

At Missing Link Brewing (our laboratory|kitchen|recording studio), we have been fermenting, sounding and conditioning our beers in single vessels to reduce oxygen pick up. Our cans are a very low 20-50ppb and having spoken to loads of brewers in the industry, they would all be happy with this result. The cans are leaving the Brewery in good shape, but we know that its our responsibility to make sure that they reach you in tip top condition, and are really sorry if you’ve unfortunately received a sub-standard beer. We pushed the boundaries really far with this one but the science bit back.

Going forward

Life never sits still at UnBarred. A whole load of new kit arriving this month and our massively exciting new brew house starts its installation this week. Once it’s all complete, conditioning tanks will take the beer off the yeast pre-packaging, a new can rinser will be used (even though cans are delivered sterile), a centrifuge will reduce the yeast and debris, and a hop gun will decrease hop debris left in the beer but increase flavour and aroma.

All of these processes are taking place right now, and we are genuinely excited to see what new opportunities the new gear will open up for us. We will keep pushing boundaries with our beers and stay true to the ethos of being “UnBarred” in our recipes, techniques and beers. With So Hot Right Now we have learned lots from the experience, but promise not to play it too to safe with future beers and will continue to share our journey with you all.

We hope you keep enjoying the beer with us and will let us know if you’ve had any issue with So Hot Right Now. If you have had a bad can, get in touch with us or your retailer, and we’ll make sure you get a fresh and tasty replacement in your hands asap. Otherwise, drink beer, have fun and enjoy in good company. Cheers guys.


As all UnBarred drinkers know, we love working with fruit and hops to create big and bold new beers. Back in the distant mists of time when we first started out as home brewers we made a couple of SMASH (single malt and single hop) beers. They were a great way to develop our understanding of how ingredients work, but on their own SMASH beers could be a little one dimensional. So we decided to take the core idea of SMASH beers and give it our own UnBarred twist: welcome to the Single Hop, Single Fruit range, or SHSF. With this series we've decided to use a combination of the best ingredients we’ve played with before and showcase them in the purest and punchiest way possible. All the malt bases are similar, using oats and wheat for softness and a pale ale base malt to showcase the hops and fruit. The hops all have an aspect of the fruit pairing and the beers will have roughly the same volume of hops with similar edition times.



Kicking off the range is our Grapefruit and Simcoe 7% SHSF #1. Simcoe is one of our all-time favourite hops, all delicious citrus and pine making it a no-brainer to pair with grapefruit. The first keg version went out this week with a  great balance between hop and fruit but we want to step up the grapefruit for the canned version which will drop in the next couple weeks.   SHSF #2 &#3 are already in the beer pipeline...

You'll also see that this range has a smashing new can design thanks to illustrator and designer extraordinaire Josh Neal, who went to town on our classic cans with a set of pens. Check him out at 

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Fantastic Four

Inspired by our recent jaunt to the West Coast of the US, this week sees four fabulous new UnBarred beers hitting the shelves.

First up is Major Hazer; a hazy, woozy and silky California IPA coming in at 7%, this is one to savour.


Second is the DOPA, bursting with huge citrus flavour and juicy Amarillo hops; think alcoholic breakfast juice and you're getting there.


Third is the insane Chia Latte; a chai-meets-beer mash up with loads of cinnamon, vanilla, ginger, rose, cardamom, orange and tea. Go pour yourself a cuppa!


Finally comes Haze of Glory; a silky bodied, hop forward hazy IPA with low bitterness. Goes down a treat at 5.7%.


Get your hands on these beauties while you can!


Farewell to the Little Blue Smokehouse

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We were honoured to be part of the farewell tour of our great friends at the Little Blue Smokehouse last week. Friday night saw a fantastic 'Best of Both' evening hosted by the brilliant Be Fries at West Street in Brighton, where LBS went out in a blaze of meaty glory, with each course paired with one of our beers. 

First course was paprika fries loaded with BBQ pulled pork, topped with pickled apple and chilli. Our OPA went down a treat with that one. Next up was the massive beef brisket with cheesy fries and mustard glaze, accompanied by our classic 3Bs. We had to have the Brighton beer on home turf! Last up was cinnamon fries (that's right, cinnamon fries) with a coffee mousse and unforgettable chocolate bacon! Our cryo-hopped Porter was the perfect dark match for that insane pudding. Incredible food matched with a few tasty beers made for a huge hunk of BBQ heaven!

This is what it's all about for us at UnBarred. Good food. Good beer. Good company. If you're interested in a similar collaboration in the future, give us a shout!

(Big thanks to XBD Photography for letting us use thier amazing snaps here)

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Stoutzilla & Tropic Soda: A Pair of Monsters


Here at UnBarred, Santa's elves have got nothing on us! For Advent we've released a couple of monstrous new beers to help ease the count-down to Christmas through those long winter nights.

First up is the Tropic Soda; a New England style beer with a massive tropical hit of passion fruit, pineapple and mango puree, balanced out with Citra, Azacca, Mosaic & Idaho 7 hops. Coming in at a hazy 5.8%, this one is guaranteed to bring a blast of sunshine even when it's dark and cold out.

Tropic Soda

Next is the Stoutzilla, an old favourite that you can expect to see roaming the streets every year at Christmas. It's a beast of an Imperial Stout, brewed with crazy amounts of chocolate malt, lactose, Bramling Cross hops and muscovado sugar in the mash. It's finished with a glug of bourbon, lots of Madagascan vanilla and dark fruity coffee from our friends at Lindfield Coffee Works who blended a bespoke coffee just for this brew. The special can design features an incredible scratchboard image of Stoutzilla terrorising the Brighton Pavillion, courtesy of the outrageously talented Paul Jackson.


If you were able to make it along to one of the tap-takeovers in Mother Kelly's in London or Bison Beer in Hove, let us know what you think. Below are some snaps from Thursday's Bison take-over where we split the taps with Missing Link Brewing (whose cracking IPA, APA and Pilsner have to be tried). Otherwise, keep your eyes peeled for cans at your favourite retailers. These beers are proving to be very popular and won't be here for long...

Vanilla & Blackberry Ice Cream Beer: Does exactly what it says on the tin

Ice Cream Beer

We have a great bunch of big new beers coming out for Advent. First up is this one-of-a-kind Vanilla and Blackberry Ice Cream Beer. This is a three-way collaboration with our brewing partners at Missing Link Brewery, as well as Becky the fabulous Garden Chef, whose kitchen gardens are right next door to the Brew Shed on the Chiddinglye Farm. 

Becky had a whole load of freshly picked blackberries that needed using, so we took on the challenge to brew something from scratch that would do justice to the massive fruit flavours on offer. Using a wheat base along with generous amounts of lactose and vanilla, we were able to conjure up an insanely rich and creamy body for this silky, milky beer. We hopped it up with classic Bramling Cross as well as Sorachi Ace for some herby fruity goodness.  

The result? A beer unlike anything we've ever tasted before. Think blackberry ice cream meets cream soda with a gorgeously smooth hoppy finish. Coming in at only 4%, this is a sessionable beer that goes down an absolute treat. A genuine one-off, so grab it while you can!

Blackberry Beer

New Site | New Beers

Big week for us here, our NEIPA and Brighton Strong cans are coming off the line, and frankly look and taste fantastic, plus you're looking at the shiny new UnBarred website. Our tireless web monkeys are still polishing everything up, so if something doesn't work or you're just fed up with clicking endlessly about, drop us an email or find us on Instagram and give us your thoughts. 

More blog posts are coming soon as we gear up for a summer of amazing beer, tap takeovers and general hop based shenanigans.