“We have won all these awards and created outstanding beers and bars, but we still keep our feet on the ground, take nothing for granted and we still have fun every day – if it stopped being fun we’d know we were doing something wrong,” explains Gareth Williams, co-founder of Tiny Rebel.
Williams, who started the brewery with Bradley Cummings five years ago, is driven but wants to have fun along the way.
He says: “We take the quality and taste of our beer incredibly seriously but we don’t take ourselves too seriously and our branding and the team around us reflects that fun and energy.
“We’ve just moved onto our new brewery site and this next stage of our development is all about being as self-sufficient as possible, creating our products in-house from the idea and recipe, through the production and packaging process, to selling our unique beers in our own bars. We even have our own on-site natural spring, with world-renowned Welsh water for our brewery!”
Tiny Rebel now employs 110 people and exports to 35 countries. Not bad for a business only five years young.
It operates from a £2.6m facility in Rogerstone, Newport that has the capacity to produce 5 million litres of beer annually, packaging for cask, keg, bottling and canning. The brewery also recently announced that it had exchanged on an existing 1.3 acre site directly opposite the brewery that will enable to to expand further.
According to Williams, much has changed in the industry since launching Tiny Rebel five years ago and evolution is essential to stay competitive.
He explains: “What we’re going to focus on is continuing to evolve our sour range of beers with the additional capacity that we’ve now got we can now kickstart our barrel ageing programme. These types of higher ABV, limited release beers are becoming more popular now within the UK.
“Through our export we’ve been able to find inspiration from other markets and with that knowledge we feel that more sessionable style beers will also be a big trend for 2018. Hybrid lagers, pale ales, and IPAs are on our radar for 2018.”
Williams adds: “We’ve expanded our teams and this year we’ve brought a head brewer on board to work to work with us and manage some of the team. I know it’s the right decision and that we can’t stay ‘Tiny’ forever. This doesn’t mean I’m going to be office-bound though: you’ll still find me in the brewery rather than behind a computer for the majority of the day.
“We are looking at new products such as cider and we’re taking our food offering to the next level with our new executive chef, Rickie Ash. We are also doing a lot more barrel ageing and always experimenting with new ideas and innovations.”
When it stops being fun, we’re doing something wrong | Gareth Williams
“We have won all these awards and created outstanding beers and bars, but we still keep our feet on the ground, take nothing for granted and we still have fun every day – if it stopped being fun we’d know we were doing something wrong,” explains Gareth Williams, co-founder of Tiny Rebel. Williams, who started the brewery with Bradley Cummings five years ago, is driven but wants to have fun along the way.
He says: “We take the quality and taste of our beer incredibly seriously but we don’t take ourselves too seriously and our branding and the team around us reflects that fun and energy.
“We’ve just moved onto our new brewery site and this next stage of our development is all about being as self-sufficient as possible, creating our products in-house from the idea and recipe, through the production and packaging process, to selling our unique beers in our own bars. We even have our own on-site natural spring, with world-renowned Welsh water for our brewery!”
Tiny Rebel now employs 110 people and exports to 35 countries. Not bad for a business only five years young.
It operates from a £2.6m facility in Rogerstone, Newport that has the capacity to produce 5 million litres of beer annually, packaging for cask, keg, bottling and canning. The brewery also recently announced that it had exchanged on an existing 1.3 acre site directly opposite the brewery that will enable to to expand further.
According to Williams, much has changed in the industry since launching Tiny Rebel five years ago and evolution is essential to stay competitive.
He explains: “What we’re going to focus on is continuing to evolve our sour range of beers with the additional capacity that we’ve now got we can now kickstart our barrel ageing programme. These types of higher ABV, limited release beers are becoming more popular now within the UK.
“Through our export we’ve been able to find inspiration from other markets and with that knowledge we feel that more sessionable style beers will also be a big trend for 2018. Hybrid lagers, pale ales, and IPAs are on our radar for 2018.”
Williams adds: “We’ve expanded our teams and this year we’ve brought a head brewer on board to work to work with us and manage some of the team. I know it’s the right decision and that we can’t stay ‘Tiny’ forever. This doesn’t mean I’m going to be office-bound though: you’ll still find me in the brewery rather than behind a computer for the majority of the day.
“We are looking at new products such as cider and we’re taking our food offering to the next level with our new executive chef, Rickie Ash. We are also doing a lot more barrel ageing and always experimenting with new ideas and innovations.”
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