A career change that would spawn countless classic beers, Redwillow Brewery is celebrating its 15th anniversary in 2025. Here brewery co-founder Toby McKenzie shares some of his brewing memories and shines the light on its latest celebratory releases.

“I remember asking questions. I remember answering questions. The back and forth. And then he said something. Something that stuck with me for years,” recalls Toby McKenzie.

‘I don’t see the point of doing collaborations unless both sides learn something from it’.

It was in the earlier days of RedWillow Brewery and McKenzie was engaged in conversation with Evin O’Riordan, the founder of The Kernel.
Like many of his peers, McKenzie was inspired by the beers produced by the brewery and valued hearing O’Riordan’s perspective on industry issues.

“This, to a large extent, is why I didn’t approach any brewers to collaborate with for many years.

Because I had to ask myself: ‘What am I going to teach people? How are they going to get any benefit from working with me?’

He adds: “But now, as we’ve got a bit older, a bit wiser, whatever you want to call it, I’ve come to realise that you can learn things from each other. 

“And I think that’s that’s the joy about the older you get the more you realise the less you know. And the more you can work with people to fill gaps in your knowledge.”

It’s a typically modest appraisal of his brewing expertise and the brewery’s standing in the UK beer fabric. But those that enjoyed their beers, engaged with the team or visited their bars, will know that RedWillow Brewery isn’t celebrating its 15th anniversary by accident. The brewery has long since established itself as one of the UK’s finest outfits and in 2025, its toasting the occasion.

Starting out in 2010, RedWillow Brewery has long since established itself as a leading light in UK brewing. Founded by Toby and Caroline McKenzie, the business has grown and evolved without ever undermining its core values.

And they’re now raising a glass to 15 years of brewing bold, balanced beers, marking the milestone with a packed calendar of collaborations, reimagined classics as well as a recent haul of prestigious awards.

In 2025, the business is launching a year-long series of collaborations with some of the UK’s most respected breweries, including DEYA, Lost and Grounded, The Kernel, Thornbridge and more. These limited-edition beers will roll out throughout the year and in doing so, help showcasethe creativity and community spirit that continues to drive the UK craft beer scene.

And for Toby, the occasion gives him and the team the opportunity to reflect on a job well done. A brewery that was inspired by their early peers is now one that is revered and regarded by countless others.

“So when we started out, I used to work in London and I had quite a successful career there too. And then I had a very early midlife crisis, which is probably the best way of describing it,” he recalls. 

I got to the point where I thought I can do this, and I’m quite good at doing this, but does it actually bring me any joy on a daily basis? I recognise that I was in quite a lucky position that I was able to make that decision. 

He recalls: “There was an element of privilege associated with that and also my wife was willing to change her career path and in doing so, support me in making a move into beer. We had two young children at the time but she was behind me in my decision.”

The duo agreed that he should give things a go and “see what happens”. Toby had the security of returning to his old company, which were also supportive of his new ventures. 

“When I first started they made it pretty clear that in starting my own brewery, I wouldn’t initially be working five days a week, especially with no track record in making beer,” he explains. “So they kept me own for three days a week working in London while the other day I’d be working on the brewing side of things.”

Toby had an agreement with his old boss who was also a good friend – Phil Hall. “We agreed that if we started to get annoyed at each other, or if one thing was getting too much in the way of the other, then we would have that conversation up front. We didn’t want to let this situation simmer and grate against each other.

“I think that happened pretty much on the same day…..”

The brewery, which was then cask-only at the time, was taking off and Toby was brewing more beer. “I was enjoying brewing more than I was enjoying I.T. Things were getting busier and busier. We began to hire people and we were knocking out pale beers, best bitters and also some more esoteric beers,” he recalls. 

These included Smokeless, a 5.7% smoked porter infused with chipotles to give even more smokiness and a subtle hint of heat.
There was also a 7.2% IPA, also in cask. “It was probably a little bit more of the Wild West back then,” he smiles. 

“It felt like a moment in the industry where ‘anything goes’. I don’t think you could start like that now. You have to hit the ground running and be a lot more polished than many of our contemporaries were then. Enthusiasm counted for a huge amount at the start.”

But 15 years on, the brewery can thank more than just enthusiasm and hard work for the company’s staying power. And with the latest special releases and collaborations, McKenzie and the team are able to approach these brews with a wealth of knowledge behind them, reimagining some with 15 years of brewing experience and fresh techniques.

“I think we have learned to be really careful and not to lean into the idea of ‘less is more’. But I think that one of the things we have learned here at RedWillow is that beer needs to be drinkable. You can make styles such as a triple IPA or similar but fundamentally, in my head, you’ve got two types of beer,” he ponders.

“You’ve got the kind of beer that you taste and go ‘wow that’s amazing’ and you end up thinking about that beer long after you’ve finished,” says McKenzie. 

“Then on the other side of the spectrum you’ve got a beer that you take a sip of and think ‘Oh, that’s nice. Anyway Bob, how are you?’. For me that’s a social beer and that’s the kind of way that most of us got into this.

“The beer still needs to be well made and drinkable but it’s not the type of beer where you’re asking yourself how they managed to cram so many hops in. There are beers that are beer-focused and there beers that are people-focused. And I like to make people-focused beers.”

Beers like Weightless are just that. Made with 100% Mosaic hops it’s a 4.2% session IPA with pithy grapefruit and mango flavours with a well-rounded body. While Wreckless is a 4.8% American pale. ale loaded with Citra and Amarillo hops providing massive amounts of tropical fruit with a clean finish. And in 2025 these beers are complemented by special releases such as the rebrew of Ageless, a 7.2% IPA from the early days of the brewery. 

“It’s insanely bitter and a really fun beer. It’s one I’ve wanted to make again for the last 15 year so I’m glad we did,” he says. 

And brewed in collaboration with The Kernel is Kraftless, which is a golden IPA brewed with Chevalier malt at its heart giving a fresh bread and marmalade backbone layered with resinous, pine and citrus candy, from Amarillo, Simcoe, Columbus, Citra and First Gold hops. It finishes with a dank assertive bitterness.

“When I first started brewing, you would look at The Kernel and think ‘holy crap, these are amazing and completely uncompromising’. So it was really nice of Evin to come up and brew with us. I think Kraftless need up being a nice intersection and reflection of both of our styles.”

There’s also Ageless Anniversary, a reimagination of that very early IPA release. “I have vivid memories of brewing the original back in 2011. Back then, we used all whole hops, adding them in multiple stages throughout the boil,” he says. “Digging out the copper after a brew was an epic effort—a true labour of love!” 

To help celebrate their special milestone in 2025 Toby and the team are working with other breweries, too. In addition to a Märzen with Lost and Grounded Brewers of Bristol, a beer that will be lagered until autumn is a collaboration with Cheltenham-based Deya, which took place mid-May.

“They are all different in their own, separate ways. Lagering the Märzen for that length of time is arguably a ridiculously stupid idea but one that is super fun,” he says. “And working with Deya is really interesting. We had been back and forth on email for weeks without picking up the phone to each other.

“It got to the point where I think neither of us were comfortable with the direction the beer was going. So we had a long call and agreed that neither brewery was playing to its strengths and as a result, we’re both thrilled with what’s to come.”

And in an ever-changing industry, being in business 15 years in, is not something Toby takes for granted. He recalls Mr Foley’s Cask Ale House in Leeds. 

At the time it was under the stewardship of Dean Pugh, who would go on to be head of European bar operations for BrewDog before joining Kerb in Berlin. 

The popular venue hosted a celebration of IPA back in 2011 but as times have changed, so has the brewing landscape. “There are breweries showcased that day that are no longer with us,” says McKenzie. “And it really does make me think sometimes – how the hell are we still here?”

“One of the things I found when working in London was the realisation that I was completely disconnected from where I lived. But since starting the brewery I’m far more rooted in this part of the world,” he explains. 

“We’ve worked with the community and ended up with some amazing, invaluable colleagues. Some of them have been with us for 10 years now. We’ve also made some really good friends in the industry.

“I suppose it’s hard not to be proud of what we’ve created. It has been a lot of hard work and a lot of fun. At times terrifying but yes, a lot of fun.”

Photo credits: RedWillow Brewery