Smoky dark lager. We’ve always wanted to do a Bamberger Rauchbier justice and we are very proud of the result. If you’ve had Schlenkerla from Bamberg, you know this type of beer. People enjoy saying it tastes like bacon, and it does, I suppose, but it’s really a tribute to barley and smoke. Anyway: this was brewed using authentic grains and hops and is 6.6% ABV. It has a deep malt character, prominent smoke but very drinkable with our slightly tangy/juicy house style.
The Brewery of Saint Mars of the Desert was inspired by the earliest “craft breweries” of Europe: that first generation making beers in disused 19th century breweries with a pioneering spirit, unmoving passion and an almost avant-garde creativity. We relocated from Boston, Massachusetts to the city of Sheffield in South Yorkshire to make this dream a reality and haven’t looked back once.
As a very small two-and-a-half person brewery, making world class beers and sharing them fresh with the public is about all we have time for. But who needs more than that?
Dann Paquette began brewing professionally in 1992 and has worked in at least ten breweries in both the UK and Boston (New England) over those years. He witnessed the birth of a lot of what we call “craft beer” today firsthand and was arguably the first US craft brewer making sour wood-aged beers in the mid 1990’s.
Martha, a PhD microbiologist from North Yorkshire, has trained in brewing and has been working in breweries since 2008. Among many other duties, she runs the canning at SMOD.
Scarlet is the newest member to the SMOD brewing team. In addition to her duties in the brewery, she’s enrolled in the University of Nottingham’s Apprentice Brewing Program.
Our brewhouse is a 10 hectolitre system built by Moeschle UK in Germany and our annual production is just around 300 hectolitres. All of our beers pass through Yorkshire’s only coolship for hopping and settling, and are spunded during fermentation for a gentle and natural carbonation.