from nanotechnology to nanobrewery, this passion project evolved from a journey of american craft beer through to discovery of all grain brewing and resulted in a complete obsession with the process of beer making. eight years of studying nanotechnology and eight years of developing coatings for medical devices left an urge for something different. the process of making beer is the ultimate combin
ation of science and creativity in an age old craft. with artisans as parents and craft in the blood, the scientific path was bound to lead back around to more creative exploits. without an appetite for extreme risk, this project is at the kick-the-tyres phase. if demand outstrips supply then it is time to invest in greater things. contrary to the name, we have the best of intentions for you and the environment. brewing is a notoriously water and energy hungry process that generates lots of waste. here at ill-intentions. we aim to impart as little environmental impact as possible. we collect and use rainwater for both brewing and cleaning, this also gives better control over our brewing water profile. a solar array generates more electricity than is used in the brewing process and will be scaled in time as demand increases. we are fortunate to have lots of land that is desperate to be rejuvenated with rich organic matter. all waste products are organic and can be composted to generate rich growing medium for new trees and produce grown by us. fermentation is the true passion. let nature help craft your drink. this is why we not only want to make beer but also a range of other fermented products. everything is small batch but our true-intention. is to provide cider, kombucha, mead, spirits and hop water alongside our range of beers. our fermentery is well positioned to benefit from a range of orchards supplying low grade fruit perfect for fermenting. kombucha is fermented tea that is delicious by itself but can be made diverse with the addition of fruit. we have bees in our trees so why not make them pay rent. the potential for honey collection at the fermentery is huge so mead will be on the horizon. honey can also be used to produce a type of kombucha called jun tea. there is probably a gin distillery within 10 minutes of everyones house at this stage, but it is still fun to make and the fractions that don't make the final cut can be transformed into other spirits or liqueurs. distillation also gives us a chance to reduce waste even further by stripping the alcohol from leftover beer from the fermenters or even bad and out of date beer...not that we make that kind of thing. hop water, while not fermented, is a crazy refreshing carbonated drink that instills all the goodness of hop oils without the calories of grains. delicious by itself or mixed, we can recommend it with kombucha. with everything we make, we learn, we adjust and we do it slightly different next time. maybe the changes are subtle or maybe they are significant but our products are probably going to be different next time you try them. this is what makes it a craft.
