History of Brewing in Cerne Abbas
History of Brewing in Cerne Abbas
The Brewery is set in the chalky hills of the Cerne Valley.
The Brewery is set in the chalky hills of the Cerne Valley.
The original home of British Brewing and follows a tradition of brewing originally begun by Æthelmær the Stout and his Benedictine monks when they founded a monastery in Cerne Abbas in 987. The monastery endured both plundering raids by King Cnut (1016 -1035AD), and the dissolution of the monasteries by King Henry the Eighth in 1539.
The Abbey and Brewing
The foundation for Cerne Abbas Brewery doth lie beyond the 10th Century. For the ancient art of brewing was prolifically practiced by the brothers of the Cerne Abbey, It was in 1166 that Father Bernard left the long established Cerne Abbey as the marauding monks of Cerne Abbas deemed to be an uncontrollable rabble. He headed to the calmer benefice of Burton on Trent. Could he have taken the brewing secrets with him?
Brewing after the Abbey
In the 18th century Bishop Richard Pocock described Cerne Abbas as "more famous for it's beer then in any other place in the country." Cerne Abbas beer was exported to New York and London. The green sand geology of the area makes the water supremely ideal for beer making.
This is the reason why our village had 17 pubs at it's peak and still has 3 thriving pubs to this day.
The last brewer James Northover, hung up his apron in 1883.
For more on the history of Cerne Abbas, brewing and our Giant do visit Cerne Abbas Historical Society's Website
In 2016 after over 130 years brewing returned to Cerne Abbas.
The brewery is now nestled into the Cerne Valley, our barley is grown by Dorset’s longest standing organic farmer Will Best at his Manor Farm in Godmanstone. Once spent, the barley returns to Manor Farm and Pound Farm in Nether Cerne to feed the dairy herds minimising waste and food miles. We use exceptional ingredients to recreate the beer Cerne Abbas was once so famous for and exported to New York and London. The green sand and chalk geology of the area makes the water supremely ideal for beer making.