Pastore Brewing and Blending produce fresh and aged sour and wild beers.
The fresh series looks at accessible, fun, modern takes on mix-ferm brewing (no kettle sours here), utilising Kveik and Lactobacillus co-fermentation in fruited Waterbeach Weisses, Sour IPAs and Pastry Sours.
The cellar series is built around our house (mother) culture of Brettanomyces and lactic acid bacteria. We blend with different bases to produce an exciting range of aged wild ales, some in stainless steel and some as part of an extensive barrel program and blendery. Many of these beers are blended on fresh fruit in season
Pastore (pas-tor-ray) is Shepherd in Italian. It reflects the founders’ family. The English side the Shepherds and the Italian side hailing from Emilia-Romagna and evoking fond memories of demijohns of homemade lambrusco and car boots full of meat and cheese.
Our brewery is housed in an industrial unit in Waterbeach, just north of Cambridge.
We have a 10bbl brewkit, a warm fermentation / conditioning room and a cold store.
The team Ben and Chris Shepherd (son and father) have been brewing together for years. Chris used to brew a popular cask Belgian Dubbel under the name Kilderkin Brewery in the mid 2000’s. Ben, grew up home-brewing with his father, building up a large mixed fermentation collection before heading to Heriot-Watt to complete a master’s in Brewing, writing a thesis on Brettanomyces fermentation.
Dan Wye joined the team in January 2021 as our new lead brewer, he brings with him a wealth of brewing experience and huge passion for all things mixed fermentation and foraging.