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The Old Mill, Mill Road, Netheravon, Salisbury, SP4 9QB, England
Description
The Old Mill is in the most idyllic setting imaginable on the bends of the River Avon. The Old Mill started life in 1914 as an electricity generator for the Netheravon Airfield using waterpower from the River Avon.
In 1983 Tony and Robinetta Bunce bought the old power station from the MOD and converted in into a brewery. They started brewing in 1984. Had it not been for the Bunces, we probably would not have been brewing at The Old Mill today.
In 1993 I, Danish Master Brewer Stig Anker Andersen, my wife Anna Marie Andersen and our 7 months old daughter Amalie uprooted from our native Denmark. We took the jump into the deep end and bought the brewery and embarked on the long, challenging road of brewing award-winning, handcrafted English beers. Of course, we didn’t go it alone – without our loyal customers and dedicated team, we would never have managed to be where we are today, still running one of Wiltshire’s oldest micro-breweries.
Our brew plant is arranged so that brewing ingredients and wort mostly move downwards, using gravity as in early tower breweries. One pump only is used in the entire brewing process for transferring the hot wort through a plate cooler prior to fermentation.
Each beer is brewed to its own recipe using the traditional infusion mash method and with only the finest quality malt and whole hops and Stonehenge Spring Water as ingredients. After fermentation the beer is run off into carefully sterilised stainless steel casks where the final conditioning takes place.
Our beers are allowed to condition naturally in the cask and call for a certain care in handling and dispense; a first class pint owes much to skill in the cellar and pride in the pub.
In 1983 Tony and Robinetta Bunce bought the old power station from the MOD and converted in into a brewery. They started brewing in 1984. Had it not been for the Bunces, we probably would not have been brewing at The Old Mill today.
In 1993 I, Danish Master Brewer Stig Anker Andersen, my wife Anna Marie Andersen and our 7 months old daughter Amalie uprooted from our native Denmark. We took the jump into the deep end and bought the brewery and embarked on the long, challenging road of brewing award-winning, handcrafted English beers. Of course, we didn’t go it alone – without our loyal customers and dedicated team, we would never have managed to be where we are today, still running one of Wiltshire’s oldest micro-breweries.
Our brew plant is arranged so that brewing ingredients and wort mostly move downwards, using gravity as in early tower breweries. One pump only is used in the entire brewing process for transferring the hot wort through a plate cooler prior to fermentation.
Each beer is brewed to its own recipe using the traditional infusion mash method and with only the finest quality malt and whole hops and Stonehenge Spring Water as ingredients. After fermentation the beer is run off into carefully sterilised stainless steel casks where the final conditioning takes place.
Our beers are allowed to condition naturally in the cask and call for a certain care in handling and dispense; a first class pint owes much to skill in the cellar and pride in the pub.