Dolphin Brewery

Dolphin Brewery is the creation of husband-and-wife team Andy and Laura Dolphin. Based in Berkshire, the brewery grew from Andy's long-standing interest in homebrewing and a shared enthusiasm for distinctive, carefully made beer.

Andy began homebrewing in 2013, but what started as a hobby quickly became increasingly serious. Basic brewing equipment was gradually replaced by larger and more sophisticated kit as his knowledge and ambitions developed.

Alongside practical brewing, Andy pursued formal brewing education and completed a Master's degree in Brewing Science at the University of Nottingham. He graduated with distinction in December 2019 and also achieved first place in a local homebrewing competition with a Nectarine Sour.

Following his graduation, work began on transforming a garage into a small professional brewery. Dolphin initially operated on a 130-litre system, reflecting its deliberately small-scale approach to production while allowing the brewery to concentrate on specialist and experimental beer styles.

The brewery developed a particular focus on beers including sours, gose, saisons, Brett-fermented beer and mixed-fermentation releases. Rather than pursuing high-volume production, Dolphin has built its identity around unusual styles and small-batch beers, predominantly packaged in bottles with occasional KeyKeg releases.

Accessibility is also part of Dolphin's brewing approach, with its beers produced as vegan. The brewery's focus remains on creating distinctive beers that explore fermentation, acidity and less conventional brewing techniques.

The Dolphin name itself comes from Laura's surname. Today Andy and Laura continue to run the brewery together, combining Andy's brewing experience and technical training with the independent, small-scale character that has defined Dolphin from the beginning.