It all started in 1996 when Douglas Ross sold his business, put his love of brewing into practice and founded the Allanwater Brewhouse. Since then he has gone from strength to strength in perfecting recipes that not only keep the most expert of ale lovers happy, but also the drinkers who are new to the joys of craft beer.

From the more traditional brews such as 70/- and Pot Black Stout to the experimental and eclectic such as Thai Pot and Chilli, Douglas and his brewers are always up for the challenge of cultivating new recipes whilst maintaining the excellence of the old ones. All the while they stand firmly by their ethos of only using the most natural as well as ethical ingredients and processes.