Birmingham’s national-award-winning craft brewery and taproom Dig Brew Co has appointed a new Head Brewer.
Andy Whyte, a University of Plymouth Masters graduate, will lead the brewing team at the brewery’s premises on River Street in Digbeth.
The 25-year-old from London previously co-owned ‘cuckoo’ brewery Whyte Bär Brewing, which licensed other breweries to create beers to his own recipes.
Andy also worked in the packaging department for Siren Craft Brew in Berkshire while studying for his degree in geology.
His craft beer brewing experience began with home brewing while he was a student in Exeter after being disappointed by a lack of variety in the beers on offer at his local bars and pubs at the time.
One of his first achievements as head brewer has been to source a Dig Brew tap takeover for ‘TRYanuary’ at The Pursuit of Hoppiness, a renowned ale and wine house in Exeter that serves the best beers from makers nationally.
The range of specially made Dig Brew beers on tap throughout the day included three styles of IPA, a pale ale, a dark lager and a fruited sour.
Andy was keen to join Dig Brew after the brewery was honoured with the 2019 Raise the Bar Award for winning a competition, run by festival organisers We are Beer, to find the UK’s best up and coming craft brewers.
Dig Brew was established at its former factory premises in 2017 by Oliver Webb, a Slade Art School graduate, with the support of Peter Towler of Mad O’Rourke’s Pie Factory in Tipton. It brews and distributes a rotating line up of repeated beers – including a lager (called Hell), sour fruit smoothie (California) and a New England pale ale (Optimo) – as well as a constantly changing range of seasonal lagers, stouts, sours and pale ales to pubs, bars and off licences nationally.
Dig Brew also runs a pizza restaurant, Dough, and organises a regular programme of food, drink, music and art-based events. Its plans for 2020 include opening an art gallery, coffee bar and a film club on the premises.
Andy Whyte, who lives in Stirchley, said:
I am delighted to have joined such a creative community minded brewery that believes in creating exciting new beers that are aesthetically pleasing as well as complex and varied in their flavours.
I am particularly excited about using my experience of working with different brewers and my analytical skills acquired at university to capitalise on the current interest in New England styles – and I am already working on my own recipe to create a lower alcohol version of Dig Brew’s best-selling Optimo.
Oliver Webb commented:
Andy’s experience will be invaluable as we look to grow our reputation in the craft beer market and export our beers worldwide.
Dig Brew Co can be reached via www.digbrewco.com or email@example.com.