JOB commitments meant that Pam Honeyman and her husband Russ were not seeing much of each other during their hectic working week so Pam turned to drink.
Not to drown her sorrows, but to set up a micro-brewery in the heart of Mid Wales which was compatible with Russ’ business and allowed them much more time together.
That was at the start of 2009 and today, Pam’s traditional real ales are in big demand, scooping top awards in the brewing and food and drinks industries, and Monty’s has proved one of the best examples of the enterprise culture in Wales.
It’s about imagination, creative energy and motivation – attributes which Pam possesses in good measure.
Yet in 2004, when Pam and Russ arrived back in the UK after more than six years in North America, they had no jobs and no home. The fateful move to Mid Wales – and her first foray into the brewing industry – came when Russ started distributing beers, wines and spirits in Montgomeryshire.
It took a while to re-establish themselves, Pam in due course becoming head of Age Concern in the county. “Eventually, our different work schedules meant we were not seeing much of each other.
“I thought I’d like to try my hand at brewing, with no personal experience of the hands-on side of the industry.”
After a course in Sunderland, Pam emerged as one of only a handful of brewsters – female brewers – in the country.
The Welsh Government helped her to put together a robust business plan and develop business skills.
“Brewing quickly became my passion, and I found people really liked the beers I started to produce. The appeal was in taking the basic raw ingredients and working with them to produce a range of flavours, then getting consistency,” she said
The result has been to create a multi-award winning range of brews including Sunshine, Moonrise, Midnight stout, Mojo, Desert Rat, Buds of May and Ding Dong.
Pam and Russ now employ two full-time staff in the brewery at Castle Works in Montgomery. They also run the Sportsman’s pub in Newtown, the Abermule and the Red Lion in Caersws devoted to real ale and cider.
Braised Welsh Black Beef in Monty’s Brewery Beer with Rarebit Croutons
Ingredients – serves: 4
1kg Welsh Black beef braising steak cut into thin slices
3 tablespoons oil
2 medium onions thinly sliced
4 cloves garlic crushed
300g carrots, cut into batons
50g flour
2 teaspoons dry mustard
1 bay leaf
440ml Monty’s Brewery – Midnight stout
300ml beef stock or water
1 tablespoon brown sugar
12 slices French bread
60g Cheddar cheese
Method
Preheat the oven to gas mark 2, 150°C, 300°F.
Mix mustard and flour together and then coat the beef with it. Heat 1 tablespoon of oil in a frying pan and cook onions for about 5 minutes, stir in the carrots and cook for another 5 minutes.
Place the vegetables in a casserole.
Add the remaining oil to the pan and brown the meat, then add to the casserole.
De-glaze the pan with the beer, scraping all the sediment off the bottom and pour over the meat along with the stock, bay leaf, sugar and seasoning.
Cover and cook 2½ - 3 hours.
Toast the bread on one side then sprinkle the other side with cheese and grill. Serve on top of the meat.
Mushroom Rarebit
Ingredients – serves: 4
4 large mushrooms
6 tbsp olive oil
2 cloves garlic, crushed
30g butter
30g plain flour
200ml milk
100g cheddar cheese
100ml Monty’s Brewery – Sunshine beer
2tsp mustard powder
Salt and pepper
Method
Pre-heat the oven to 200°C/Gas mark 6.
Place mushrooms, olive oil and garlic in an ovenproof dish and marinade for 30 minutes.
Make a roux with the flour and butter and cook over a low heat for 30 seconds. Remove from the heat and whisk in the milk and beer. Stir over a low heat until mixture reaches boiling point, reduce heat and simmer for 2 minutes. Allow to cool slightly.
Add mustard and most of the cheese. Season.
Meanwhile roast mushrooms for about 10 minutes until beginning to soften. Remove from the oven and top with the rarebit topping, sprinkling over the remaining cheese.
Grill until golden brown. Serve with a dressed rocket salad.
Welsh Venison and Monty’s Brewery Ale Pies
Ingredients – serves: 4
800g Welsh venison haunch steak, cubed
2 tbsp plain flour
1 tbsp sunflower oil
16 baby shallots, peeled (or small onions, quartered)
150g button mushrooms
6 juniper berries, crushed (optional)
2 rashers bacon, diced
1 sprig thyme
1 bay leaf
300ml Monty’s Brewery – Old Jailhouse bitter
200ml beef stock
1 x 375g ready rolled puff pastry
Beaten egg to glaze
Salt and freshly ground black pepper
Method
Preheat the oven to 150°C/Gas Mark 4.
Toss the venison in the seasoned flour to coat. Heat the oil in a heavy based pan and fry the shallots and mushrooms until beginning to soften, transfer to a bowl.
Add a little more oil to the pan and fry the venison in batches until lightly coloured. Remove to a bowl. Fry the bacon until golden and then return the venison and vegetables.
Add the ale, stock, juniper berries and herbs and bring to the boil, cover and place in the oven for 1½ hours until the venison is tender. Using a slotted spoon divide the meat between four pie dishes. Discard the herbs and boil the liquor until it has reduced to a thick consistency.
Pre heat the oven to 200°C/Gas Mark 6.
Cut the pastry to fit the pie dishes. Brush the rims of the dishes with water and lay the pastry over the filling. Brush with egg glaze and sprinkle with sea salt if you wish. Bake for 25 minutes until golden and puffed.
If you were going to choose just one beer that you could drink alongside all these dishes try Moonrise. It is a 4% light copper coloured ale, which has been paired with many cheese and meat dishes. Its gentle balance of malt and hops makes this an easy beer to match with most foods.