'Following an interval of seven years, brewing returns to the Rat and Ratchet pub in Huddersfield this September. The brand new plant will have a brew length of six brewers barrels (24 firkins), and with three fermenters the plant is capable of producing 72 firkins per week.
A range of seven core beers are to be produced, supplemented by special and one-off brews as demand dictates. The core beer range includes something for everyone:
Dirty Rat (Mild) 3.5% abv
Brown Rat (Brown Ale) 3.8% abv
Golden Rat (Golden Ale) 3.8% abv
White Rat (Extra Pale, Hoppy Ale) 4.0% abv
Rattus Rattus (Wheat Beer) 4.3% abv
Black Rat (Porter) 4.5% abv
King Rat (IPA) 5.0% abv
The Rat and Ratchet itself will be the primary outlet for the beers, with any excess being sold as guests through the rest of the Ossett pub estate as well as local free trade.
The pub was originally established as a brew-pub in 1994, however brewing had already ceased when Ossett Brewery bought the pub in 2004. In early 2011, with Ossett Brewery nearing full capacity, the Rat and Ratchet with its large and under-used cellars was identified as an ideal location for Ossett’s fourth brewing site.
The Rat joins Ossett Brewery (200 brewers barrels per week), Fernandes Brewery (12½ barrels per week) and the Riverhead Brewery (10 barrels) as the newest brewing site, with an initial capacity of 18 barrels per week. Future expansion to produce 120 firkins per week is possible should the need arise.
Under the supervision of Ossett Head Brewer, Paul Spencer, the Rat Brewery is run by a team of three working in rotation. Lisa Handforth, a Brewster who has worked at the Riverhead Brewery for two years prior to joining the Rat team; Graham Stead, who has been at Ossett Brewery since 2007 as part of the brewing team; and also Rob Allen who became Landlord of the Rat and Ratchet in 2010 and was one of the main drivers behind returning brewing to the pub.'
(Ossett Brewery Press Release - 08/09/11)