Flowerhorn Brewery

Flowerhorn Brewery was established in 2019 by friends Andrew and Arran, beginning with recipes developed on a 30-litre homebrew kit and Arran's parents' garage acting as their first warehouse. The pair initially brewed on a nomadic basis, producing beer in bottle and keg while gradually developing a style centred on refreshing pale ales, fruity IPAs and bold, colourful branding.

In 2020, Flowerhorn moved into its own premises in Cardiff and began brewing on a bespoke kit. The brewery has expanded several times since then and now operates a 1,000-litre brewhouse with 6,750 litres of fermentation capacity, spread across around 1,440 square feet and three units at The Bridge Studios on Western Avenue.

Flowerhorn remains a very small, hands-on operation. Andrew looks after sales, marketing, finance and the taproom while also helping in the brewery, while Arran is responsible for brewing, packaging and deliveries. With such a small team, both regularly work across different parts of the business rather than staying within fixed roles.

The brewery's Western Avenue site also becomes a taproom at weekends, giving visitors the chance to drink Flowerhorn beer just metres from where it is produced. Around ten draft lines pour the brewery's own beers alongside guest options, with indoor and outdoor seating, cider, wine, spirits and soft drinks also available. Food is an important part of the experience, with Mr Croquewich serving at the brewery on Fridays and Saturdays and Slizza Pizza available on Sundays, while Q's Records operates a small onsite vinyl shop.

In August 2024, Flowerhorn expanded its hospitality side with the launch of Kegbelly in Whitchurch. Created in collaboration with Mr Croquewich, the new craft beer and street-food concept gave Flowerhorn a second permanent venue in Cardiff and extended the brewery's presence beyond its production site and weekend taproom.

Alongside its brewing and hospitality businesses, Flowerhorn has also explored ways of making use of brewery by-products. The Flowerhorn Dog Bakery project turns spent brewing grain into dog biscuits, with part of the profits donated to the Rescue Hotel in Cardiff. Together with its taproom, food collaborations and distinctive beer branding, the project reflects a brewery that has grown while retaining the informal and creative character of its beginnings.