Beer Engine - Pub and Brewery
Testimonials
Quote from Camra 2008 Good Beer Guide:
Popular village pub and brewery, overlooking the Exeter to Barnstaple Tarka Line. the three ales on offer reflect the railway theme, as do the pub sing and pictures. The open-plan bar and restaurant have polished floors, a roaring log fire and ceiling beams adorned with hops, all helping to create a friendly, welcoming atmosphere.
This year the pub celebrates 25 years as Devon's oldest working brewery.
Outside is a secluded patio and barbecue area.
The Publican Magazine quote:
The Beer Engine in Exeter was developed as a brewpub 25 years ago, which makes it one of the oldest in Devon.
It produces three main beers covering a broad range of tastes – Rail Ale (3.8 per cent), Piston Bitter (4.3 per cent) and Sleeper Heavy (5.4 per cent) – and there are also seasonal beers such as Whistlemas, a Christmas beer brewed at 6.8 per cent ABV.
Mike and Jan Tutty sold their pub in the Forest of Dean in order to take on the Beer Engine.
“We were really keen on running a brewpub – that’s what sold it for us,” says Mike. “We saw it as an extra facet to the business.”
They initially replaced some of the brewing equipment, buying two new pumps and a heat exchanger to meet the demand they expected for their beer.
They work with a local self-employed engineer to maintain the brewery, which brews three barrels, three times a week. A full-time brewer, Ian Sharp, was kept on – he has now been with the pub for 20 years.
“If you’re starting out, you might not need a fulltime brewer as you could do it yourself,” advises Mike. “But in the long run, if you want the capacity, it becomes more of a necessity.”
And he adds a note of warning about utility costs. Licensees thinking of going down the brewpub route must bear in mind that energy and water bills are extremely high. On the other hand, brewpubs don’t have to pay top-dollar to brewers for their beer. “Overall, it definitely helps the GP,” says Mike.
The Beer Engine’s brewery is housed in the cellar and has four fermenting tanks and three holding tanks with 440 litres in each. It is opened to the public via a viewing gallery and Mike even conducts tours. “It helps to sell the beer,” he says. “People can see it’s a live product and they get interested.”
The pub uses its beer in food – the versatile Sleeper Ale is an ingredient in savoury pies as well as a sticky toffee pudding – and sells it to several other pubs in the area.
It also appears at local festivals. “It’s hard work, but it’s rewarding and it helps to spread the word about the pub.”
The pub also does a good line in carry-outs, not just the odd four-pint box, but 10-litres and 20-litre polypins for parties. “We supply weddings and we do a roaring trade at Christmas,” says Mike.
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