Client Overview

Collyfobble is the in-house microbrewery at the Peacock Inn, in Barlow, Derbyshire.

The pub reopened last year as part of a £2m makeover and rebrand after its current owners took over the Old Pump in Barlow, which had stood forlorn since closing in December 2014.

It has been transformed into a sophisticated country pub with a host of local real ales and Derbyshire produce on the menu and beers from the Collyfobble Brewery complement the line-up.

Collyfobble is the brainchild of local businessmen Derek Mapp and David Bond, who have a strong background in innkeeping and hospitality from their Mansfield Brewery and Tom Cobleigh pub group days.

As part of the refurbishment, a four-barrel microbrewery was installed in the pub’s cellar, which produces around 30 casks of beer each week – around 15 which go straight into the pub, with the rest going to other local hostelries.

Our Work

In order to make the new venture a success, the brewery needed a cold store to help keep its finished beers cool and fresh.

We were tasked with creating a chilled storage facility capable of keeping Collyfobble’s brews in tip-top condition.

A suitable building was identified on-site – a disused outbuilding large enough to house the barrels as they rolled out of the brewery.


The Outcome

We measured up the space, clad the walls, insulated the ceiling internally and fitted a hi-spec cooling system capable of keeping the beer fresh.

The first barrels rolled out of the brewery at the beginning of August 2017 with a signature range of ales, all named after famous local phrases – a Derbyshire blonde beer called Dunna Whittle, a best bitter called Bob On! and a pale ale called ‘Supwiyo.

"We’re delighted with the cold room, it’s perfect for what we need, to keep our beers in tip-top condition on site and ready to go in behind the bar at the Peacock and other locals.

The job came about by complete coincidence. Peter and his wife were enjoying a meal at the Peacock and I just happened to be working behind the bar. We got talking and I mentioned our plans for the brewery and it just grew from there.

He interrupted his meal to have a look at the building and measure up, specified it and quoted us a price we liked and three weeks later, the job was done and we started brewing."

Matt Clark, Head Brewer

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