We are planning on having more seating extended out into our Loading Bay, and in an effort to ensure everyone feels comfortable and safe it will be a Seated Only Event, you can come to the bar to order but there will be No Standing at the bar, there will be NHS QR code check-in posters and we encourage you to use them, we have Hand sanitiser so please feel free to use that. We will have Portable toilets and a hand-wash station in our Loading bay too so we can spread the points of queuing apart. We know you’ll be lovely to each-other and our staff so just keep doing what you do best, its going to be great to see you all again.

DO NOT COME IF YOU HAVE SYMPTOMS OF COVID OR ARE UNSURE ABOUT SIMILAR SYMPTOMS, PLEASE RESPECT THOSE PEOPLE AROUND YOU AND OUR STAFF. CURRENT GOVERNMENT BUSINESS GUIDANCE STATES WE MAY HAVE TO ASK YOU TO LEAVE IF WE SUSPECT COVID AS WE HAVE A DUTY OF CARE TO PEOPLE ENTERING OUR BUSINESS.

Our bar will be open on:
Friday 17th September 4.30 til 10pm
Saturday 18th September 12.00 til 7 or 8.00pm

Food will be available both days from guys at The Peacock Bar, there will be Vegie / Vegan options.

October:
Please come and see us at the Keighley Worth Valley Beer & Music Festival, we’ll be at the Ingrow Station and entry is free.

November:
Friday 19th November 4.30 til 10pm – Order Your fav Take-Away in while you’re drinking our beer.
Saturday 20th November 12.00 til 7pm – The Lemon Tree are back, Come see Pablo he’s on Food Duty 🙂

December:
Friday 17th December 4.30 til 10pm – Food TBA
Saturday 18th December 12.00 til 8.00pm – Food TBA

Hi folks, just a quicky rundown of the beers coming up….

Couple of new releases coming this week….

Look out for us brewing these beers this month, the first Blanc Stare will be available in Cask next week:

Also keep an eye out for a collab brew between us and Second Sight Brew Co which will be exclusively available through Kobenhavn and the Vicrotian Craft Beer Cafe in Halifax

Hi guys, there have been a number of you asking when we are going to open our brewery up for bar days again. There is no simple answer to this I’m afraid, but I’ll try and explain….

Last year’s Lockdown, Grants and Bounceback Loan have all had an effect on how our brewery is working, the lockdown Grants enabled us to can our first 4 beers and the Bounceback Loan along with investment from family made it possible for us to buy a building which will eventually be turned into a proper bar in Keighley town centre.
Now that we have to store 6 different canned beers in the coldstore it doesn’t leave as much room for storing Casks and Kegs, so we need to extend our coldstore so we can store all the Casks, Kegs, Cans and also have room to let us build stock ready for sale to Wholesalers in Ecasks. The only sensible way (least expenditure) is to build a wall across the front of the main Bar area and knock a doorway through to the original coldstore.

That would mean ripping out all the cellar equipment in the coldstore and knocking the bar apart, if we did this we could maybe build a new but smaller serving area into it though that will reduce our capacity and you might not all fit in.

The brewhouse is quite full, we’ve used some of the Grant money to start a Barrel-Ageing project with two different beers, these take up quite a bit of space even when we can stack them, we have our empty casks stored in the usual place along with the Ecasks. There would be a load of shuffling around to do to setup for a bar day with the bar area turned into a coldstore, this normally takes us the better part of a full day to prep for a bar day.

Our coldstore is fairly tidy but we have already taken over the room we saved for serving Casks and kegs so we could fit all the Pallets of cans in here, we also store our Hops in here. So Imagine when we add 55 new kegs of Dassler Lager or 44 Casks of Tiller Pin we would run out of space way too quickly. We also need up-to 3x Pallets-worth of room for order picking for our delivery days.

We always wanted to start our own Pub in town and we always wanted to keep up with Monthly bar days in the brewery, we could stop selling cans but that would be silly now that we’ve started, we could never sell our beer to wholesalers, then there is *Covid and its restrictions which will hopefully end soon and we can all get back to a new normal. *I’m personally hedging my bets as to whether we really get to have ‘normal’ during 2021, enough of these Hokey-Cokey lockdowns its going to really grate if it happens again! I’m sure the government could have done better from the start if they hadn’t been so busy filling their own wallets. (End Rant)

You’ll be glad I added some Photos to this post to break up the writing….

What now then eh?

If we have to turn the brewery bar area into a coldstore then we would really like a couple of Bar days before we do it so we can welcome you all back in for Pints and Streetfood again. It would be lovely to say we are going to open in June when (if) restrictions are lifted, I’m fairly sure that we need to think about things a bit more before setting any date so please check back with our social media posts for when we tell you to get you arses down here for beers.

Cheers for reading to the bottom 😉 Team Wishbone

Here’s a well overdue blog post, I might try and post a few things but I’ll start with 2020.

I’ll start with a bit of a copy & paste from twitter posts aka ‘live blogging’ 😉

Sales Stats:
Sales in Jan 2021 were almost 2/3 less than Jan 2020.
Sales in Jan 2021 were the worst we’ve seen since May 2020.
Post Lockdown July & August were best Months of 2020.
Seen a steady decline in sales since November 2020.
it can only get better……………. can’t it?
We were approx £80’000 down on sales during 2020.

2020 Positives:
We spent time together at home + cats.
We were forced to head into Caning beers sooner than we might have.
We spent time and effort building a Web Shop.
We got the £50k Bounceback Loan and bought a building for @WishboneTap so in the future we can bring a new drinking destination to Keighley.
These things wouldn’t have happened if it wasn’t for 2020.

2021 Positives:
We got the £1k Wet-led Pubs Grant for the bar in the brewery.
We got a £5k Additional Restrictions Grant.
We are literally just sending the second canning batch of Tiller Pin for canning as this was our fastest selling caned beer.
Thanks to the aforementioned grants we can afford to invest in our future and experiment with Barrel Ageing more, 8x Barrels have been ordered from France, Red & White wines, and we have a load of barrel racking on order so we can stack them up in the brewery. We have a Vienna Lager inspired beer that will go into White wine barrels and a Barleywine that will be aged in Red wine barrels, these will more than likely form part of a Canning and kegging run in about a year’s time.
We are still retaining our valued staff, fingers crossed for a productive summer where we can all get back to working properly.

Onward into 2021:
Now we have canned beers on site, currently 7 different, each taking up a pallets-worth of space each it raises questions as to how we are going to store all our beers at the in the coldstore if and when we get back to full Cask & Keykeg production as the warmer weather approaches. We will almost definitely have to extend our coldstore, so here is the bit that you’re not going to like….
The only logical place to extend the coldstore is into our Bar area but knocking down and dismantling the current bar, building a wall across the front of that area and cutting a doorway through into the original coldstore. This would mean no more Bar and if we are still to do our bar days, which we want to, we’d have a lot less space for drinkers. Time will tell and we are going to play this by ear and see how things develop, the plan even when we have our own pub in Keighley is to still do our brewery bar days once each month cos we know how people love the rustic appeal of sitting on a cask in a cold brewery drinking beers at source.
We had a vague month in mind for having our Pub up and running by but we think that date would be best shuffled along a bit until we all have a bit more stable grasp on all the Pandem(ic)onium. We were thinking December, sensibly though March 2022 might be a more realistic target.
The Pub will; front onto a pedestrian area, have a beer-yard at the back, have 2 floors – though we may start with 1, the premises will need a full rip-out – rewire – re-plumb – half re-roof, if it makes viable sense and there’s any grant funding I’d like to have Solar (PV) on the roof and an Air-source heat pump for heating, there’s no chimney so doubt we could have a wood-burner.

You gotta have ideas, dreams, plans…… plan it, cost it, see if its feasible. *Realise how much time and hard work its going to take* We might be asking handy folk to help out when it comes to sorting the Pub!

I’ll start by saying, the only reason I am writing this is because of the polite email I received from a ‘beer blogger’, this followed another communication from a Instagram ‘beer reviewer’, and their two completely different manners of opening a conversation.

I don’t really want this piece of writing to be all about bashing beer reviewers but its a little hard for this not to look like that!

I’ll start with how it should be done, think of it as a How-To-Guide.

“Hi my name is Barry B Reviewer, and run a beer blog over at www.myfictitiousbeerblog.com you can also find me on all the socials (inserts links). Here I’ll tell you a little about what I do and how I do it and what I’d like to do with your beers. And how great it would be to come and check the brewery out sometime.

Thanks for reading, Kind Regards
Barry B”

I’m going to copy paste the recent conversation from Instagram so you can make up your own mind as to whether this was the right way to make an introduction.

Them: Would love to review some of your beers if you have any samples

Me: We have loads of samples, just pop in and buy some 😉 Cheekiness aside…. We tend to want to know people we send beer to, have a bit of history with etc. Cheers Adrian

Them: I understand, you are a bit far from me otherwise I would love to pop in!! Wanted to spread about your beers to my followers and maybe we could start some history!!

Me (Actually trying to be helpful): #TopTips Lets take assumption you are worthy to review beer, I wouldn’t know because I don’t know you. When you contact a brewery for the first time start with “Hi my name is” introduce what you do and tell the brewery why you should have free stuff (which would cost us £21 at least). Then politely sign off thanking them for their time. The Cheeky “Give me beer for Reviews” lark can really wind up some breweries and they will proceed to slag said ‘Reviewer’ off on social media. Hope that helps your next interaction with a brewer that is new to you. Cheers Adrian

Them (And the point where the “Influencer” word gets busted out): My experience of being an Instagram influencer is that that those Breweries who understand the strengths of social media marketing readily share their beer for feedback. In return they are reviewed and if any good will improve sales. For example Pinter has been nominated as a contender for Time Magazine invention of the year. They sent me a Pinter and brew kit worth over £70 in return for my review. So at £21 you would getting my influence cheap. Best of luck with your business.

Me (Shouldn’t had said they were an Influencer): Now I can laugh. Hahahaha, thanks for the giggle. We are a very small business and £21 may be ‘Cheap’ to you but after this year and only me keeping the business going instead of our usual compliment of staff, £21 is something we don’t take lightly. Referring to yourself as an Instagram Influencer is like quantifying your own self importance. So best of luck to you too with your freeloading and Merry Christmas.

If only the conversation had been started differently with an introduction rather than what was pretty much “Give me beer for Reviews”, it would have been nice to have the name of the person, it would have been nice for them to say ‘Hi’ at the start. But then the claiming of self-importance by saying they are an Influencer was like them shooting themselves in the foot. Surely if you are an influencer then you have built up and certain standing in your area of interest and it should be your followers that bestow on you the title of Influencer?

Back to the good bit… and how someone else started a relationship.

Good Evening,
Sorry to write to you out of the blue, but given the amount of time that a lot of us have at the moment with the lockdown, furlough, and everything else that’s going on my family and I have decided to start an “all things beer” blog called ‘Blog named here’. We are currently trying to put together a series of interviews with Brewers around my local area. The first interview wit Blabla Brewery is due to go live tomorrow via Twitter (Twitter link) please feel free to have a look at this to get a feel for the type of questions we will be asking, to see if you are interested in participating.
The aim of the game is to ensure that adequate coverage is given to those breweries in my local area, and what they are/have been doing in this trying time. I plan to review some of your beers on the blog. However, I thought it would be even better to have a short 10-ish question interview with you to go alongside the reviews to round off your entry.
Would you be interested in participating? my plan would be to do it over email so that you can answer the questions at your leisure and it would also negate any social distancing issues we may have if I visited you at the brewery.
Kind Regards
Their Name here

I know which approach I prefer, can you guess whether or not I gave a polite and full response to this email?

Do you think I was too blunt or I shouldn’t have said what I did?

I’m told one brewery give out discount codes to the folks that say “Give me your beer for Review”, should this be the way we deal with future interactions? Would this let us quantify a persons “Influence”?

Answers on a Postcard (post on the Socials)

After a very strange year we’d like to add a tiny bit of normality back so between 11am and 3pm we will be open for collections on Friday 18th, Saturday 19th and Sunday 20th December.

You can pre-order things from our Webshop if you like or just turn up and see whats available, please get any pre-orders to us and Paid by the 16th December so we have time to get your order together and be sure to select “Click & Collect from Brewery” and add any order notes you might want to tell us which date you will be collecting on.

We can take Card payments and Cash on the day from those of you that haven’t pre-ordered.

Please wear your Mask and observe Social Distancing if you have to Queue.

Full Cases of Cans, Mixed Cases, 10L Boxes, Minikegs, T-Shirts, Gift Packs and Pint Glasses will all be available.

It would be great to see some of our familiar drinkers faces (with Masks on) and we hope you all have a good Christmas.

Wishbone Brewery Limited
2A Worth Bridge Industrial Estate
Chesham Street
Keighley
West Yorkshire
BD21 4LG

Landline: 01535600412
Mobile: 07867419445
info@wishbonebrewery.co.uk

I’m going to transfer a bunch of tweets into this blog for a bit of further sharing.

Thread: So guys, we have spent hundreds of pounds sending beer samples to pubs, bars & Bottleshops (lots more still to send out), could some of you be kind enough to give us some honest feedback please. We would appreciate a quick ‘Thanks for the beers’. RT’s appreciated.

We’re not a pushy brewery and don’t want to stress anyone out as we realise that timing of all this has turned out a bit odd! We’d value your feedback, good, bad or indifferent. *This tweet does not include the Beer folk / Bloggers / nice people we know that we sent samples to*

Let us know how would best to communicate with you regarding these beer samples, drop us a line in an email, get back to us on social media, even Untappd and say which venue you are from. It all helps.

We are basically trying very hard to put our Beer Cans under the noses of beer businesses. We need some form of acknowledgement that is more than just the UPS Package Tracking, so we get to know you got the beers ok and will be trying them.

Without feedback we may as well just be throwing Tenners into the river that we could have spent on something better to support our business through these weird times. So this is me trying to be very polite and asking for feedback, we sent you beer! Drink it! Let us know.

And the last little bit is… Thanks to the folks that have got back to us with feedback, social media posts, even orders. Its very much appreciated.

We have lots more samples to send out and we need to know its worth the effort, stress and money of it all. Cheers

Hat tip to #CraftBeerHour Tom for Listing us on his site – http://craftbeerhour.com
And mega-thanks to all who have bought our Cans and are getting them out into the wider drinking world.

Its a minefield!
Gyle #484 is Pixie Juice in Cans.

I’m struggling with the results we have been getting for the Canned Gyle #484 of Pixie Juice, please have a look down the table below I am at a loss to understand and #484 seems to be an anomaly, especially so when you compare it to Gyle #399 that had No Brewers Clarex (BC).
Gyle #486 gave us confidence that we had the correct amount of BC so the brew was scaled for Canning volume for #484, all subsequent brews have BC.
Results have got worse for this recent re-test yet they were 16ppm about 3 weeks prior, meaning a worst case scenario with the test inaccuracy it would be 22ppm which is mega close to the legal limit of 20ppm. (Current test inaccuracy is +/- 38.11%)

So it feels like I’m just dishing out £100-notes for the fun of it with the latest result being worse than the initial tank sample, it seems an impossibility when as our previous conversation with the lab told me that the BC keeps working and continues to remove gluten.

In all honesty even with Gyle # 497 passing the test with flying colours it makes me wonder if we sent a further sample would it still pass the test?!

Gluten Free Tests – using Synlab, we have previous results which aren’t listed from Surebrew that always passed the 20ppm test.

So moving forward with a slight recipe tweak and 3g/hL we assume this belt and braces approach will see us get results in the <10 ppm area consistently.

What we may have to do is relabel all 2064 Cans before we can release them!