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Holler Boys founder Steve Keegan: moving towards brewing five days a week and packaging in cans

Holler Boys ferments first-year expansion plan

Holler Boys, the brewery that formed earlier this year following the break-up of Late Knights, is already ramping up production.

Five 10-barrel vessels arrived at the Sussex plant last week, acquired second-hand from Lilley’s Cider in Somerset, increasing fermenting capacity three-fold. A new 10-barrel brew kit should be in place within the next six months, doubling the available brewlength.

“It’s going really well, considering we’ve only been running since February,” said founder Steve Keegan, who was forced to leave the much-admired brewing and pubs operation at Late Knights last year after incurring a serious head injury while playing football.

“With the new fermenting tanks we can now start brewing five days a week. They were a third of the price we would have paid new, so it was an easy decision.

“We’ve always wanted to go into cans, and now we can start doing that, as well as putting more beer into one-way kegs, which are doing well for us, and expanding our deliveries beyond Sussex and Kent.”

Additional capacity will also enable Holler Boys to focus on developing a stable core range of four beers, each permanently available in cask, keg and can. They will include a new IPA being launched in the New Year

Canning beer opens the way for the brewer to sell direct to drinkers via an online shop. Keegan also wants to return to pub operation by opening a tied house “of significant size” in Brighton before the end of 2018.

He ran pubs for Fullers and Mitchells & Butlers before launching Late Knights in 2012 and creating a series of craft beer bars in London and Brighton.

Phil Mellows
 December 2017

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