no. 040 | Yonder
We’re closing in on Christmas and celebrating our 40th batch, so what better opportunity to bring you something delicious, but also a little different.
Yonder was founded by Stuart Winstone and Jasper Tupman in 2018. The two met whilst working at Wild Beer Co – a brewery many craft beer drinkers will recognise – and were the company’s first employees. It was there that Winstone and Tupman’s restlessness to create something of their own, and to manage their own destiny, gestated and built. One day in January 2018, a conversation acted as the catalyst the pair needed and, ten months later, Yonder had become a physical space in the Mendip Hills, Somerset.
Based on Rookery Farm, Stuart isn’t far from where he grew up and so the rural setting, which sees the team surrounded by grazing cattle and sheep, feels familiar. Having a brewery in a more remote location might seem like a missed opportunity, but Winstone doesn’t see it as a limiter on the brewery’s growth. “Our location might not have the footfall of a brewery in the city, it hasn’t slowed us down in terms of reach”, he tells us. “Our beers are popular in Bristol, our closest city. But they are equally as popular in London, Manchester, and Leeds, to name but a few”.
This distinctiveness trickles down to Yonder’s own brewing ethos. Indeed, their approach to brewing isn’t like many of the breweries we’ve showcased to-date. Whilst they do brew the standards – pale ales, lagers and the like – they’re arguably better known for their sours and stouts. It’s even reflected in their name. “It’s an archaic word for ‘the far distance’”, explains Stuart. “It’s our way of acknowledging the influences of historic brewing tradition, whilst simultaneously portraying our forward-thinking and innovative approach to beer. We love flavours that people can find an instant connection with. Whether it’s a familiar dessert, flavour combination, or a nostalgic blast from the past, it’s that emotive connection that excites us, and our loyal drinkers too”.
As a team of just 8 people, Yonder continue to work hard to not only keep up with demand for their beers, but to head off the plethora of challenges that continue to face the industry. But a unique approach to brewing comes with a unique set of challenges. “Currently our biggest challenges include the rising costs of raw ingredients, specifically fruit. It makes up a huge percentage of our costs and is the reason our fruit sours are more expensive than our IPA’s”. However, this is balanced with what might be deemed a ‘nice’ problem – space. “Seeing demand rise is fantastic, but we’re starting to see a limit on what we can produce in our current unit. A space upgrade might be on the cards in the next 12 months”.
We’ll drink to that.
