CROSS BORDERS BREWING CO.

EST 2016

We seriously love beer here at Cross Borders Brewery.

We regularly brew our core range of reliably braw beer in 10 barrel batches (that’s around 1500ltrs) alongside exciting one-off’s and seasonal specials to keep things interesting.

WE CARE ABOUT WHAT WE DO

Brewing is hard graft, we’re tempted to say we put blood sweat & tears in every batch but that would be gross. Lets just say we put a lot of love into every brew!

Wherever possible we use local ingredients, we’ve even been known to go foraging for special touches!

We only use the finest brewing barley and once we’re done with it a local farmer collects it and takes it away to become cattle feed.

All the water we use for a brew gets reused as does the energy used to heat each batch. Anywhere we can avoid waste, we will.

Jonny

The man, the legend, (but most importantly) the heid brewer.

After huge success as front man of legendary punk band, the Sex Pistols, Jonny went on to… no wait, hang on, wrong Jonny.

After minimal success as guitarist in The Fusiliers, Jonny went on to study Brewing & Distilling at Heriot Watt University while also working at some of the UK’s best independent breweries.

He’s a hugely talented and passionate brewer who loves to educate anyone who’ll listen (he’s also a pretty decent guitarist!).

Q&A

Q: Best part of the job?
A: Being in a pub and seeing someone order a beer I’ve made, it’s a great feeling.

Q: Worst part of the job?
A: Cask washing. The casks weigh 10 kilos and the chemicals are nasty. It’s a tough monotonous job but it has to be done!

Q: Favourite beer you’ve brewed?
A: You can’t make me pick between my babies! Each one has its own individual personality, it’s like asking what is your favourite song? There’s no one answer to that - what mood are you in, what day of the week is it, what's the weather like?

I can tell you that the one I’m most proud of is the Heavy, it was the 3rd brand we launched at the brewery and the recipe landed first time. Normally there will be trial batches and ongoing tweaks to the recipe, but I loved the Heavy from the first go. To take a much maligned and under appreciated beer style, and create something that is packed with toffee, caramel, biscuit aroma and flavours… I’m well chuffed with it.

Q: What’s next?
A: I’ve got an idea I’m excited about for an upcoming special involving Belgian yeast, Sumac and Hibiscus. Should hopefully be a nice light pink colour.

Jacob

The newest member of the team

Jacob joined Jonny at the brewery in September 2022. He arrived brimming with ideas and buckets of enthusiasm!

Q&A

Q: Best part of the job?
A: Feeling exhausted after a hard days graft making sweet, sweet wort.

Q: Worst part of the job?
A: CASK WASHING! (seriously, it’s s**t)

Q: Favourite beer you’ve brewed?
A: Probably an Elderflower saison I made. I foraged the elderflower and it was the most drinkable brew I’ve ever made.