BAKE & ALEHOUSE

A long time ago, right back in 2011, three friends decided that they would get together and set up a new brewery. Their backgrounds meant that they already had considerable experience in the brewing industry.
Tom Knox had been head brewer at a well respected brewery on the Essex/Suffolk border, and had worked for the company for 24 years. He brought along enormous experience in crafting beers that linger in the memory long after the glass has been drained.
Alongside him is his comrade-in-arms, Roger Clark, who has 35 years of experience in bringing cask ales to the drinking public, and who runs the sales team.
The third member of the triumvirate is Andy Bone, who has run a number of businesses over the past thirty years, including for a couple of years being MD of a brewery. Despite being a scion of the Watney brewing dynasty, Andy is a dedicated fan of cask ales, and has promised not to reintroduce the Party 7. He serves in the dual role of Chairman and company secretary.

Colchester's policy is simple (hopefully, unlike the three behind it):
To brew memorable beers.
A simple objective, but not necessarily an easy one to achieve. Time will tell just how successful they are, but with double-drop brewing and the development of old-style fermentation and brewing yeasts being part of a core strategy, they remain confident that before too long our beers will be delighting the discerning drinker (as they are here at The Bake and Alehouse).

At Colchester's first beer festival attendance they sold out their stock of 3 firkins within a couple of hours - this helped convince them that they were on the right track...