Description

Theo founded DEYA in 2015 having become obsessed with American beer and beer culture. Through home brewing and some work experience at local breweries, Theo pursued a career as a brewer starting with a Masters of Brewing and Distilling at Heriot-Watt (2014). Having completed his degree and internships at Odell Brewery (Colorado) and Cotswold Brewery, Theo began building the recipe for Steady Rolling Man on a homebrew scale. Theo brewed the first versions of SRM on a local 4bbl commercial system. Although the results were positive, Theo realised DEYA needed its own space, kit and taproom set-up.

Following more national and international acclaim, brewing capacity is doubled with the addition of three 40HL fermentation vessels. Intensely hoppy beers like Steady Rolling Man and Into the Haze lead the charge as hazy ‘New- England’ style IPAs hit the craft beer mainstream. DEYA’s pioneering US Taproom model of promoting on-site sales and consumption while securing relationships with the best speciality beer wholesalers, sees the brewery go from strength to strength. DEYA’s growing reputation doesn’t go unnoticed – with invitations to Hop City and Mikkeller plus collabs with Northern Monk, Verdant and Cloudwater.