In this episode, Southwick Brewhouse tenant Martin Bazeley and manager Matt Hallett explore the brewery’s rich history and the ambitious efforts to restore it.

In 1957, Master Brewer Dick Olding produced his last batch of beer and retired at the age of 81. Martin Bazeley and Matt Hallett join Julian Gerry to share Olding’s story, as well as the decades of history and tradition behind the brewing process. Keep listening to learn about the vital role of the brewery during the Second World War!

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Episode transcript

The History of Southwick BrewHouse

Suthwyk Ales was started by Hampshire farmer Martin Bazeley in 2000. This was the first farm diversification project started by Martin, a tenant farmer in the village of Southwick. When farming came under pressure due to low milk and cereal prices at the time, Martin started to look at the other assets of the farm.

One of which was the ability to grow award winning malting barley on the chalky slopes of Portsdown Hill, overlooking Portsmouth.

The brand is named using the old spelling of the historic village name, with the logo depicting the Southwick Priory ruins. Way back in 1150, the Canons of Portchester Castle established a Priory at 'Suthwyk', as it was then known. Following the Dissolution, the Priory gradually became the ruined wall remaining today, but the village of Southwick continued its rich historical journey.

Brewing was part of that history until 1957 when Dick Olding, the last Master Brewer retired and the Brewhouse door was closed behind him. It was his skills that ensured Generals Montgomery and Eisenhower, and the American troops billeted on surrounding farms were never denied a pint in the village pub as they planned ‘Operation Overlord’, the D-Day offensive, from Southwick House.

Martin opened up the Southwick Brewhouse to the public in 2005 as a beer shop and steam brewery museum. Son-in-law Matt came on to manage the Brewhouse sometime in 2012.