00:00Andy, hello sir. Hello. So we're here at the All Nations Inn and Brew House. Yeah. Telford,
00:13if people don't know where it is, it's kind of pretty much opposite Blissel Museum. Correct.
00:17You a local lad? I'm from Wolverhampton, originally. Cool. And what, now I know what a brewery
00:23is, what is a historic brew house? That sounds a bit different. So we've been brewing since 1832.
00:32It's one of the four last brew pubs after the war. Oh wow. And so we kept brewing. Yeah. And
00:39it was purposely just designed for brewing the beer on site and just basically for the pub,
00:45nowhere else. We never sold that anywhere. Yeah. People used to come to us and it's more or less
00:50the same now. So where, do you know where the other ones that are left are? The other few ones?
00:55Yeah. There's the Three Tons in Bishop's Castle. Okay. Yeah. There's Marlpardo's. Yeah. I know it.
01:02And then the other one is the Blue Anchor in Helston. Where's Helston? Cornwall. Wow. So that's
01:10it for the country. Yeah. Isn't that mad that three of them are like, you know, on the Expressions
01:15Art Shop, She Star patch. How about that? Yeah. So I guess, yeah, when you think about it,
01:19these breweries that we've been doing features on, like you say, normally they're separate entities,
01:23aren't they? They're on an industrial estate and so on. So that's where the difference comes in
01:27then. This was a brewery on site for the brewing of the booze for the pub. Got you. Well, whereas
01:32another brewery, like say for instance, something like Bathe & To Holden's, they're a small brewery
01:38because they've got a pub estate. Yeah. So that's the difference. Yeah. Whereas we're a brew pub,
01:42where we just basically brew for ourselves. Cool. So what are the names of some of the drinks that
01:48you do here then? So we do All Nations Bitter, which is our main 3.8 session beer. A nice easy
01:54drinking beer, light, pale. Everyone comes in and just drinks that more or less all day. Yeah. We do
02:00seasonal beers. Basically, like at the moment, we're doing Bagley's Old Ale. Yeah. And that's
02:07basically a 5% dark, dark, really mild type of beer. It tends to be the dark ones for the winter,
02:14doesn't it? That's how it works. Yeah. Yeah. And do you just supply All Nations? Is that how it
02:19works still? Yeah, we do at the moment. There's occasional pubs that we deal with. We've just
02:23started dealing with a micro-pub in Newport called the Stag & Scotch. Yes, I know it. We did a feature
02:31on there the other week. Yeah. Nice shirt on there. Yeah. Darren. And also, that's it really.
02:36We don't really go anywhere else. That's it at the moment. Yeah. So what's, you've got your
02:42lad here, haven't you? Where is he? Go on, show us your face. So it's a father and son duo. Yeah.
02:48So do you, I take it you both like a pint then? Yeah. So how did you get your lad involved then?
02:54Was it, was he in it from like, right from the start sort of thing? No, I managed to get him
02:58into it. I've got four kids. Yeah. And he's the one that kind of was actually interested in doing
03:03it. So I managed to get one of them into it. Yeah. So how often are you two down here on site doing
03:08bits then? Every week. Every week. Yeah. Great stuff. We brew once a week. Yeah. Every week. And then most of it all goes to the pub.
03:16Yeah. And we're just here all week for all this. Great stuff. So that, what, what's this funny
03:21contraption for then? Go on. It's a brewer's paddle. Of course it is. And not many brewers use this now
03:27because it's all automated. I've not seen one of them. Ah, you're right. Yeah. So it's normally
03:31got the metal thing that spins round. Ah, great stuff. What we do is we mash it. A lot of them
03:36have got augers and mills, but we still mash them by hand. Yeah. It's on a quite small scale. Yeah, yeah.
03:43So this keep, this is a good workout for your arms, isn't it? That's why you've got them big muscly arms.
03:47Go on then, get in there, have a ear cracking.
03:52So you were saying, Andy, that this fermenter to the right of us, this jar thing,
03:56this is actually the original bit of kit. It is, yeah. There's not much left. We've had to
04:01replace quite a bit because wear and tear through the years. Yeah. But most of this stuff's coming
04:06from the 1960s to the 1980s. Good British stainless steel. Great stuff. And we've even
04:13got, if we swing round, we can see on this bit, the old, the old tag there from Birmingham.
04:25Can we get the local puppy dog in as well? What's the dog called? Jasper. Jasper. Hello mate. Hello.
04:32Sit. Be good. I'm going to, I'm going to prompt you now. Lads, what do you like about this pub?
04:38Go on, say something nice. There's not a lot I can say nice about this pub.
04:44Right, he's barred, he's another one.
04:49So if you're going for a pint of All Nations or a pint of Bagley's, which one is it for you, sir?
04:54All Nations every time. Yeah, yeah, definitely. Good value. Good value. Well, so is the Bagley's,
04:59but my preference is... There we go, he said two nice things now. He's allowed back in.
05:13So gents, you were at the Wolverhampton Beer Fest last year, Newhampton Arts Centre. Yeah. It's
05:18popular, isn't it? You get a few down there. And you did rather well, fill us in. Yeah, we won
05:23overall champion of the festival. Wow, that's good going, isn't it? 45 beers, I think.
05:30So the price has doubled overnight. Yeah, so we were really chuffed to win that award from
05:35Wolverhampton Cameron. So yeah, we really enjoyed it. It's a nice little pat on your back, isn't it?
05:39When it comes from somewhere like that, saying we're doing something right, you know. Yeah,
05:42yeah, exactly. So you're thinking that, you know, there might even be a bit of a bit,
05:46you know, expansion on perhaps a few special ales coming throughout the year as well.
05:51Yeah, we're going to do more seasonal beers just to keep in with the seasons.
05:55Yeah, it keeps us playing a bit, doesn't it, with different beers. So, you know, quite looking
05:59forward to that. Good stuff, lads. Well, thanks for inviting us round. Very historic. If you want
06:05real, genuine place, this is the place. All nations. This is no flat pack chain of a pub,
06:12is it, for sure. So yeah, all the best, lads. And we look forward to seeing what you come up with
06:17in the different seasons. Cheers, lads. Thank you very much. Cheers.
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