Full name: Matt Joslin
Role: Director
DOB: 25 Jan 1983
Birthplace: Barnstaple, North Devon.
Twitter Handle: @gowerbrewery
Website: www.gowerbrewery.com
Fun Fact: Matt loves cherry cola bottles
So, please tell us about yourself. How did you end up in the beer business? Were you always destined for a career in food and drink? I believe that the Gower Brewery came out of a small of chain of pubs with which you were involved…?
That’s right – my wife’s family has been in the pub business for years and we were considering taking on a third pub. We looked into how else we might expand the business and decided that a microbrewery would be a good idea. We bought some second hand brewing equipment and haven’t looked back since.
Leading from above, you guys made your first experimental batch in a shed in the backyard of the Greyhound Inn in 2011, and now you’ve a 15,000 square foot brewery in Crofty Gower, and ever increasing demand. What’s more, I read that you guys got to where you are with hardly any active marketing. Is this true?! Could you tell us a little more?
We had a huge advantage to most startup microbreweries as we had two of our own outlets to test our brews with our regular customers. They gave us honest feedback and this helped us build a solid local following; not only did this give us confidence in our product but it simultaneously started to build a fan base who would be advocates for our beer as they felt involved from day one. We soon had our beers on bars all around the local area and had to start thinking about increasing our production capacity.
You run this thing with two guys called Chris, right? What do you each bring to the business?
Chris Mabbett is involved in the day to day running of the brewery along with our head brewer, Dave Campbell. Chris Mabbett has a background in haulage and logistics which is handy when planning and managing our deliveries and transport side of the business. Chris Stevens has been involved in the pub trade all his life, growing up in a pub – his knowledge and contracts in the industry are invaluable.
The Gower Gold is the most popular of your beers so far right? Could you tell us a little about the others that you brew? You have quite an eclectic list!
Yes Gower Gold is by far and away our most popular beer. People love it and its developed a massive fan base. This is followed by our Gower Power, which is a 5.5% IPA. Hopefully we have something for everyone, as we all have different tastes. Our range is wide and includes a continental styled lager, porters and stouts, American IPA’s, and of course, a Best Bitter. There is a full list on our website (www.gowerbrewery.com)
How did you get your Master Brewer, Dave Campbell aboard? He has 25+ years in the industry?
Dave has a fantastic knowledge of beer and understanding of how a brewery works. We got hold of Dave within a couple of months of our first brew and asked him if he would give us some consultancy for a day or two a week, but were lucky enough to persuade Dave to join us very soon after.
Where do you see UK beer going in the next few years? Do you guys overlap with the ‘craft’ beer scene much? Any trends we should be looking out for?
It’s safe to say that the ‘craft’ brewing sector has exploded in the last few years. I think it is only going to get bigger too. You only have to look at what some of the major international players are doing as evidence. Guinness have started to produce a golden ale and AB InBev have recently acquired Camden Town Brewery. They recognise that this is a sector they cannot afford to ignore anymore and want a piece of the pie. In terms of beer styles, I think we may see a comeback of a creamflow.
Asides from beer, what are you partial to (if anything)?
I do enjoy a glass of wine or if I’m out for an evening Jack Daniels is never too far away!
Asides from you guys, what else in good in terms of food and drink in your part of the UK?
We have some great local produce. Penclawdd Cockles are world famous and a stones throw from our brewery. We also have Gower Salt Marsh lamb which graze on the marshlands of north Gower.
What’s a ‘day in your life’ like? Could you give us an insight into the brewing business?
The brewing day starts at 8am. The malt will be ready from the day before so this will start to be mixed into the mash tun. The hops and other ingredients will then be measured out. At the same time orders and delivery notes will be printed out and picking lists produced ready to get beer on the road to our thirsty customers. Fermenters will be cleaned ready for filling with the days’ brew. An awful lot of the day is devoted to cleaning!
What’s your greatest/most memorable professional moment been, so far?
We had a visit from the Prime Minister last year just days after the general election. It was totally out of the blue and we didn’t find out until that very morning. It was fair to say that it was a very exciting day with all of the various police, security teams and media turning up along with the staff from Number 10. Its not a day that any of us will forget I’m sure.
Where do you get your ideas?
We operate as a close agile team. Young small businesses have surprising competitive advantages over larger established companies. Everyone is always thinking of new things and we can make decisions quickly. If all else fails, a few beers can really get the creativity flowing!!
What’s your philosophy, summed up in a sentence?
“Screw it, lets do it!”
What’s the biggest challenge you’ve had, how did you overcome it, and what did you learn from it?
There are challenges on a daily basis, but a recent one which comes to mind is how tough it can be making your voice heard when trying to work with major supermarkets. We are starting to build a good relationship with a couple of well known supermarkets now, but it has taken time and perseverance. The lesson is, “Don’t give up”.
Who’s the person who’s most inspired you in your work – food industry or otherwise? Is there anyone that you draw inspiration or strength from? Do you have any specific culinary influences?
I guess I get my drive from my Dad. My parents were in business and I grew up around it. Daily bursts of inspiration can come from anywhere, but ultimately my strength of character is down to them.
What do you enjoy most and least about what you do?
The sense of pride when you overhear people complimenting the beers in a bar who don’t realise that you anything to do with the brewery is pretty special. It solidifies your confidence in the beer. Testing the product isn’t too bad either! When it comes to least, from time to time I wouldn’t mind a job that involves a little less cleaning!
What advice would you give to aspiring food and drinks entrepreneurs who’d want the kind of results that you’ve had?
Go for it; don’t wait for things to be perfect before you start because you will be waiting forever. Get started, get people to sample your products, get their feedback and then start refining. Surround yourself with enthusiastic people and don’t give up.
If you weren’t doing what you do now, what would you be doing instead?
I have absolutely no idea! Certainly working on another business venture. I tried the 9-5 employee thing just after university but I never enjoyed it.
If you could get anyone to try your beers (fictional or real, living or dead) who would you pick and which of them would you like them to try? Assume that they go on to be your brand ambassador…
David Beckham has proved to be a good ambassador so maybe him.
What’s your ultimate aim and goal for Gower Brewery? If you could achieve anything with it, what would you pick? Money and reality are no obstacle, so shoot for the moon…
Gower Brewery and Gower Gold to become a household name. If money is no object, then that can be on an international scale.
Where next for you and the business?
Over the next few months we will start to see our products venturing further afield. This will allow us to explore more growth. We will be looking to start to open a few more bars and pubs to expand that side of the business too.
And we always ask three customary ridiculous questions…
If you had a day to spend in the life and body of your seven year old self (but with your current experience and mindset), what would the first three things you would do?
Tell my grandparents about their great grandson. Look around my old family home and tell my parents to buy shares in Apple!
If you could swap lives for the day with any fictional character (and you’d be guaranteed to return to your life after 24 hours), who would you choose, and why?
James Bond. I have loved the Bond films since I was a child so I’d have to say him. Although Iron-Man’s suit might be fun to wear!
If you had to become some kind of vegetable related superhero, which would you become, and what would your superpower be?
How about Carrot Man – for super powerful eyesight.