Woodshedding Brewery

Woodshedding Brewery began brewing in 2024 at Westcombe Farm near Shepton Mallet in Somerset, establishing its operation in premises previously occupied by Wild Beer. Led by owner and brewmaster Adrian Peskin, the brewery was founded around a belief that great beer begins with the quality and provenance of its ingredients. Its guiding philosophy, 'Simple beers from complex soil', reflects an approach that places agriculture, sustainability and flavour at the centre of brewing. Rather than relying on an extensive range of ingredients or elaborate recipes, Woodshedding aims to produce beers that express the character of carefully selected grains. Its brewing influences draw on established British and German traditions, informed by Adrian's own heritage and an appreciation of traditional brewing methods.

The brewery's commitment to agricultural provenance is reflected in its relationships with farmers who use organic and regenerative growing practices. One of these is Luke Wilson, who cultivates the heritage barley variety Plumage Archer in the Cotswold hills. Originally reintroduced by his father, David Wilson, for its genetic diversity and natural resilience, Plumage Archer is grown using mixed farming methods designed to improve soil fertility and biodiversity. Herbal leys help restore the land while providing grazing for cattle before grain crops are planted. After harvesting, the barley is traditionally floor-malted at Warminster Maltings, a process that preserves a close connection between the farm, the maltster and the brewery. Woodshedding values these methods not only for their environmental benefits but also for the distinctive character they can bring to its beers.

Another important ingredient comes from Somerset farmer Fred Price, who grows YQ wheat using agroecological farming methods. Having moved away from conventional agricultural practices, Fred has developed a farming system focused on healthier soils, biodiversity and reduced reliance on chemical inputs. His involvement with the South West Grain Network also supports the cultivation and sharing of diverse grain varieties across the region. Woodshedding uses raw YQ wheat in its brewing, demonstrating how grains grown through environmentally conscious farming can become part of a distinctive beer. By working directly with producers such as Luke and Fred, the brewery aims to support farming practices that restore ecological systems while maintaining a strong connection between agricultural ingredients and the finished beer.

Woodshedding's connection to Westcombe Farm extends beyond brewing through its onsite Beer Hall, located approximately 100 yards from the brewery across the farmyard. The venue brings together beer and food produced locally, serving Woodshedding's own beers alongside Westcombe Dairy cheeses, charcuterie and Landrace bread made on the farm. This relationship between brewing, agriculture and food reflects the brewery's wider ambition to celebrate local producers and strengthen connections within the community. The Beer Hall also provides a gathering space for events and visitors interested in discovering the relationship between ingredients and flavour. Today, Woodshedding continues to develop its approach to brewing through carefully sourced grains, traditional British and German influences and close partnerships with farmers, demonstrating how simple beers can reflect the complexity and character of the land from which their ingredients originate.