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23-11-2019, 15:03
Visit The Pub Curmudgeon site (http://pubcurmudgeon.blogspot.com/2019/11/keeping-it-in-family.html)
https://1.bp.blogspot.com/-XflHTPaTyC8/XdlV6LFtdXI/AAAAAAAAHBM/bhKkoSyLkWYyaDiNvHlufDsjUB7VeuklgCLcBGAsYHQ/s200/Joseph_Holt.jpg (https://1.bp.blogspot.com/-XflHTPaTyC8/XdlV6LFtdXI/AAAAAAAAHBM/bhKkoSyLkWYyaDiNvHlufDsjUB7VeuklgCLcBGAsYHQ/s1600/Joseph_Holt.jpg)
At a recent meeting of the local CAMRA branch at the Sun & Castle in Stockport, we had a very interesting talk from Jane Kershaw of Holt's Brewery. She is the sixth generation of the founding family to be involved in the company, and gave us a potted history of the Holt and Kershaw families. Along with her younger brother Andrew she has recently joined the company (https://www.joseph-holt.com/news-and-social/news-article/andrew-kershaw-joins-brewery-sixth-generation) after gaining experience working for other firms, something that used to be commonplace amongst brewing families. While clearly a clued-up business person, she came across as more authentic than some other scions of family brewers I have encountered who can be rather given to corporate-speak.
Among the points she made were:
Holt’s don't do regular brewery tours or have a visitor centre because the brewery is on a cramped site in the middle of a "grotty" area.
They place great store by the integrity of the brewing process, for example by using whole hops and avoiding high-gravity brewing.
Their own-brewed lagers make up a substantial part of their business and keep the plant a lot busier than some of their competitors.
While they recognise that an attractive food offer is important for many pubs nowadays, as a brewer they always aim to run pubs with a substantial wet trade rather than ones that are predominantly dining venues.
They currently own 127 pubs, up from 80 in 1980 when her father Richard Kershaw joined the company.
They are currently producing a range of seasonal beers to mark their 170th anniversary (which I never see in the Holts pubs I visit). The current one is basically a 5% version of their Bitter, which I would certainly like to try.
She was insistent that the recipe of the Bitter has not changed, although there is a widespread perception that it is a noticeably mellower and less assertively bitter beer than it was a generation ago. Someone suggested it may be because it has been overshadowed by the rise in very highly hopped beers in recent years, but I think there's more to it than that, and other beers haven’t undergone such a marked change. It is probably more a gradual accretion of subtle variations in the malt and hop bill than any deliberate attempt to dumb it down, but you never get one nowadays that really attacks your tastebuds as it once sometimes did. It is still an excellent beer when on form, though, as we found, for example, last month in the Hare & Hounds in Manchester.
There wasn't a lot of time for questions, but she did say that they didn't fill pins, which rather restricted the possibilities for cask Sixex (their strong winter ale). We know that they stopped using hogsheads a few years ago, but I'd bet they still fill plenty of full barrels. Some of the bigger Holts pubs could well have the largest sales of a single cask beer in the country.
Their most recent major investment project has been the Goat’s Gate (https://www.manchestereveningnews.co.uk/news/greater-manchester-news/whitefield-landmark-been-put-out-17161909) in Whitefield, on which they have spent £500,000 “to turn what was solely a drinkers pub into a "Beer and Pizza House".” However, hopefully they have recognised the need to retain the wet trade too – some of their refurbishments in my local area such as the Griffin in Heald Green, Platform 5 in Cheadle Hulme and the Five Ways in Hazel Grove give the impression of being overwhelmingly aimed at the dining trade, and drinkers don’t seem to be made particularly welcome.
Someone asked about the rather threadbare condition of the famous Lamb in Eccles. She took the point, and said it was on the list for a bit of TLC, but made the point that many locals actually felt at home in somewhere that felt "lived-in".
It has to be said that in the mid-1980s Holts often gave the impression of being stuck in a timewarp, with an estate of largely unimproved pubs and a reputation for incredibly low prices. That has now changed, with many pubs having been upgraded, and prices now often no different from the other local family brewers. It is now Sam Smith’s who wear the value crown. To a large extent, these changes have probably been inevitable as a response to shifts in market conditions, but it can’t be denied that Holt’s have lost the distinctive USP they once enjoyed.
More... (http://pubcurmudgeon.blogspot.com/2019/11/keeping-it-in-family.html)
https://1.bp.blogspot.com/-XflHTPaTyC8/XdlV6LFtdXI/AAAAAAAAHBM/bhKkoSyLkWYyaDiNvHlufDsjUB7VeuklgCLcBGAsYHQ/s200/Joseph_Holt.jpg (https://1.bp.blogspot.com/-XflHTPaTyC8/XdlV6LFtdXI/AAAAAAAAHBM/bhKkoSyLkWYyaDiNvHlufDsjUB7VeuklgCLcBGAsYHQ/s1600/Joseph_Holt.jpg)
At a recent meeting of the local CAMRA branch at the Sun & Castle in Stockport, we had a very interesting talk from Jane Kershaw of Holt's Brewery. She is the sixth generation of the founding family to be involved in the company, and gave us a potted history of the Holt and Kershaw families. Along with her younger brother Andrew she has recently joined the company (https://www.joseph-holt.com/news-and-social/news-article/andrew-kershaw-joins-brewery-sixth-generation) after gaining experience working for other firms, something that used to be commonplace amongst brewing families. While clearly a clued-up business person, she came across as more authentic than some other scions of family brewers I have encountered who can be rather given to corporate-speak.
Among the points she made were:
Holt’s don't do regular brewery tours or have a visitor centre because the brewery is on a cramped site in the middle of a "grotty" area.
They place great store by the integrity of the brewing process, for example by using whole hops and avoiding high-gravity brewing.
Their own-brewed lagers make up a substantial part of their business and keep the plant a lot busier than some of their competitors.
While they recognise that an attractive food offer is important for many pubs nowadays, as a brewer they always aim to run pubs with a substantial wet trade rather than ones that are predominantly dining venues.
They currently own 127 pubs, up from 80 in 1980 when her father Richard Kershaw joined the company.
They are currently producing a range of seasonal beers to mark their 170th anniversary (which I never see in the Holts pubs I visit). The current one is basically a 5% version of their Bitter, which I would certainly like to try.
She was insistent that the recipe of the Bitter has not changed, although there is a widespread perception that it is a noticeably mellower and less assertively bitter beer than it was a generation ago. Someone suggested it may be because it has been overshadowed by the rise in very highly hopped beers in recent years, but I think there's more to it than that, and other beers haven’t undergone such a marked change. It is probably more a gradual accretion of subtle variations in the malt and hop bill than any deliberate attempt to dumb it down, but you never get one nowadays that really attacks your tastebuds as it once sometimes did. It is still an excellent beer when on form, though, as we found, for example, last month in the Hare & Hounds in Manchester.
There wasn't a lot of time for questions, but she did say that they didn't fill pins, which rather restricted the possibilities for cask Sixex (their strong winter ale). We know that they stopped using hogsheads a few years ago, but I'd bet they still fill plenty of full barrels. Some of the bigger Holts pubs could well have the largest sales of a single cask beer in the country.
Their most recent major investment project has been the Goat’s Gate (https://www.manchestereveningnews.co.uk/news/greater-manchester-news/whitefield-landmark-been-put-out-17161909) in Whitefield, on which they have spent £500,000 “to turn what was solely a drinkers pub into a "Beer and Pizza House".” However, hopefully they have recognised the need to retain the wet trade too – some of their refurbishments in my local area such as the Griffin in Heald Green, Platform 5 in Cheadle Hulme and the Five Ways in Hazel Grove give the impression of being overwhelmingly aimed at the dining trade, and drinkers don’t seem to be made particularly welcome.
Someone asked about the rather threadbare condition of the famous Lamb in Eccles. She took the point, and said it was on the list for a bit of TLC, but made the point that many locals actually felt at home in somewhere that felt "lived-in".
It has to be said that in the mid-1980s Holts often gave the impression of being stuck in a timewarp, with an estate of largely unimproved pubs and a reputation for incredibly low prices. That has now changed, with many pubs having been upgraded, and prices now often no different from the other local family brewers. It is now Sam Smith’s who wear the value crown. To a large extent, these changes have probably been inevitable as a response to shifts in market conditions, but it can’t be denied that Holt’s have lost the distinctive USP they once enjoyed.
More... (http://pubcurmudgeon.blogspot.com/2019/11/keeping-it-in-family.html)