From grain to glass at Drop The Anchor
From IT to master brewer to farmer – how Neil Hodgkinson from Drop the Anchor in Christchurch is taking his beer to the next level by growing his own organic grain.
Neil Hodgkinson was at a beer festival when he made the plan to leave his career in IT and take his talent for home brewing a step further. Drop the Anchor Brewery was founded in Christchurch in 2017 with just three beers. Neil still handcrafts the beer in small cask batches using traditional methods to ensure consistently excellent taste, but his repertoire has grown to over 60 recipes – from the more traditional to Willy Wonka-esque flavours such as strawberry milkshake IPA or sherbert lemon drops blonde ale. Whatever he is doing clearly works, as he has built a loyal following and his beers regularly win awards.
Located at East Close Farm on the Hinton Estate near Christchurch, Neil has transformed the disused farm into a unique and characterful venue for drinking, live music, events and comedy nights. It was a few years ago that someone from the estate suggested he grow his own barley in the surrounding fields, but with no experience in farming, Neil parked the idea.
That was until Jamie and Jo from Backroom Productions, the tour managers for Groove Armada, introduced him to Andy Cato (one half of Groove Armada). Andy had previously sold his music rights to buy a farm and later founded Wildfarmed, a visionary business making regenerative flour and bread that is better for us and the planet. Neil says: “Andy visited the Estate and presented a very persuasive case for regenerative farming, and made it sound very doable. His knowledge and continued support has been invaluable.”
Neil’s introduction to farming began in November when the six acres of fields behind the brewery were ploughed. To keep the process organic, The New Forest Tractor Society got involved, and 24 pre-1950 tractors turned up and got to work. They had a ‘plough-off’ before heading back to the brewery for beer, BBQ and an awards ceremony, even raising some money for charity along the way. In April, they will sow the fields with Maris Otter barley and the first harvest will take place in August. In the meantime, Neil is teaching himself about the maltings process, and how to achieve different flavours through the various stages of drying.
Neil adds: “The support from the Hinton Estate has been truly humbling. Drop the Anchor is a brewery for the people – a vibrant social hub that brings the community together. From live music and entertainment to training sessions and special events, we’re more than just a brewery; we’re a place where connections are made, and memories are shared. And the journey is only just beginning!”
By Autumn/Winter, we’ll be able to enjoy a pint of Neil’s best brew yet – local, organic beer. Cheers to that!
droptheanchorbrewery.co.uk
This article was first published in issue 010 of PIER Journal.
