Vegan and eco-conscious drinkers rejoice! Tyne Bank Brewery, an independent brewery and tap room based on Walker Road in Newcastle, has gone green – with all of the brewery’s cask ales now vegan-friendly. Whether drinkers fancy a pint of Tyne Bank’s award-winning 4.9% American Pale Ale, Silver Dollar or want to experiment with a 5.7% Crème Caramel, they can do – with a clear conscience.
Julia Austin, founder of Tyne Bank Brewery, says:
“Going vegan was a no-brainer! We’ve replaced the traditional isinglass fining, which is made from the dried swim bladders of fish, with a vegan-friendly alternative. The new fining still gives the same performance, whilst meeting the market need for vegan-friendly beer!”
Traditionally, isinglass finings are used in casks to remove the residual yeast, which causes the beer to have a hazy appearance. At Tyne Bank Brewery, the introduction of a vegan-friendly alternative to isinglass means that drinkers can enjoy a clear beer and a clear conscience.
As well as switching their cask ales to a vegan-friendly recipe, Tyne Bank Brewery has also taken steps towards a plastic-free tap room, with the decision to use an alternative to the disposable, plastic straws so often found in pubs and breweries.
“At Tyne Bank Brewery, we have opted to source an alternative to plastic for our straws. There has been a real backlash around the use of disposable plastics so, as a brewery, we want to demonstrate that we are thinking as eco-consciously as possible.”
Furthermore, the brewery’s recyclable casks are 50% lighter than stainless steel casks meaning that, when delivering beer on a daily basis, the brewery is using a smaller van – and hence a smaller carbon footprint. Add to this the fact that the brewery is working with local food suppliers, hence lower food miles, and that footprint is getting ever-smaller.
Tyne Bank Brewery is located on Walker Road, in Ouseburn, Newcastle upon Tyne; throughout autumn and winter the Tap Room will host a variety of events, including Christmas markets and parties. Keep an eye out for new, experimental beers and local food suppliers.