Ballards brewed its first pint in 1980 in the old cow house at the Sussex farm where Carola Brown was born and still lives. Now 1,500 gallons of beer a week are turned out of the rather more conventional premises at the Old Sawmill at Nyewood.
Malted barley milled on site by the team, led by head brewer Francis Weston, is combined with English hops, yeast and water to produce the beers here - sugars, colouring and additives don't get a look in with Ballards' award-winning brews.
Midhurst Mild, Golden Bine, Best Bitter, Wild, Nyewood Gold and Wassail are Ballards' regulars, plus there's a healthy turnover of seasonals and specials, including On the Hop, a spicy autumn brew made with green hops, and Old Bounder, a strong barley wine that is launched each year at the brewery's annual winter charity Beer Walk.
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Ballards Brewery