Alex Rowley

AllBottleshopTaproomCoffee shopFounder
Written By Rob Cadwell

We're speaking with Alex Rowley, co-founder of @thehivecrowthorne, about setting up and running the "hybrid craft beer, coffee shop, taproom, bottleshop" that is The Hive.

It's a home for all things beer, coffee, cheese, cider, rum and gin; and Alex and his wife, Emma, created The Hive to feature all the things they love.

Popular with walkers, runners, cyclists, pets and people from the local area and beyond, Emma and Alex have truly created a hive of community.

Join us as we have a chat with one of the beer people.

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The Hive Crowthorne:

Intro/outro music: That One Time by Midnight Daydream

Ice Cream Van Sound Effect Sound Effect from Pixabay

Transcript

Please note this is an automated transcript (so will certainly contain errors and mistranslations but should give you a good gist of the conversation):

Alex: There's something I always miss in modern society, which is like the anticipation of anything. Alex: So when you're a kid, you used to anticipate like films coming out, used to go to the video shop and you'd be like, yeah, it's not going to be on tv, you got to rent it, you got to look forward to renting it. Alex: And for me, craft beer is almost like that. Alex: I'll order it, but I'm looking forward to it coming in and trying it, and I'm looking forward to trying it with people and I'm looking forward to so and so coming in so he can try it. Alex: And I watching people on a Friday night drink, what's going to go on a tap? Alex: There's that anticipation. Rob (Host): Hello and welcome to we are beer people, a podcast all about the many different people who help us enjoy beer. Rob (Host): I'm your host, Rob Cadwell, and I reckon if you're listening to this, then there's a good chance that you are one of the beer people too. Rob (Host): You might be involved in the world of beer. Rob (Host): You may want to find out more about the industry, or perhaps you simply enjoy drinking the stuff. Rob (Host): So join me now as I have a chat with one of the beer people. Rob (Host): The sound around us is the purring of coffee machines, steaming milk, the tinging of teaspoons and the punctuated bubble of people chatting. Rob (Host): Today we're at the Hive in Crowthorne in Berkshire, a craft beer coffee shop that's just over the road from Crowthorne railway station. Rob (Host): It was set up by husband and wife team Alex and Emma Rowley, who opened the doors in December 2020, just in time for the introduction of some punchy Covid tiered lockdowns. Rob (Host): In the three years they've been open, they've created a pet friendly space built around beer, coffee and cheese that's been a magnet for a whole host of vibrant communities. Rob (Host): It's a central hub for families, friends, runners, walkers and cyclists to mix together. Rob (Host): And it doesn't matter whether you're into beer, coffee or cheese, but it certainly helps. Rob (Host): The common theme here is that it's a welcome place for all that supports independent suppliers locally and nationally. Rob (Host): And it's a springboard for discovering new beers, cheese, coffee, passions, interests and people. Rob (Host): And today we're chatting with Alex Rowley. Rob (Host): So grab yourself a beverage as we head into the hive and have a chat with one of the beer people. Rob (Host): Hello, Alex, and thank you very much for coming onto the podcast today. Alex: No worries. Rob (Host): Thank you very much and thank you for having us in at the hive, so we're in the snug at the moment. Alex: Yeah, we've surfed everyone out, so we have done. Rob (Host): So we're very grateful to everyone for letting us do that. Rob (Host): But it's been really nice to come in, out for the cold. Alex: Yeah, it's taken a turn, isn't it? Alex: It has indeed. Rob (Host): I think I feel like winter is here now and it's been very mild. Alex: Up until this point. Rob (Host): Yeah, December is here, he says in January, but, yeah. Rob (Host): So I just want to say thank you very much for coming on. Rob (Host): I wonder if you could start by just telling listeners a little bit about who you are and what you do. Alex: Yeah, so I'm Alex and my wife Emma and I started the hive just over three years ago. Alex: We still don't know what to call it. Alex: A hybrid coffee shop, craft beer bottle shop, tap room. Alex: And we just really started it on a whim of a list of everything we liked and yearned for in this area that we could walk to. Alex: And, yeah, just kind of went from there, really. Rob (Host): So what were the items that were in your bucket list then, that you're wanting to bring into your shop? Alex: Yeah, I think probably with any craft beer fan, the dream is to have somewhere you can walk to that serves the drinks you like, whereas the sort of pubs around our area do not facilitate that whatsoever. Alex: So that was top of the list of good beer. Alex: And then obviously, if you're a coffee addict, great coffee, cheese obviously is up there. Alex: And biltong dogs. Alex: So put them all together and you can pick the best bits out of all the independents you've ever been to. Alex: And, yeah, it just become a bit of a community hub for like minded people. Alex: Really. Rob (Host): Fantastic. Rob (Host): It definitely feels like that. Rob (Host): So I come in today and you've got a few dogs in, you've got grandparents with their children, you've got people coming in, having a beer after work, a real mix of things. Rob (Host): And I know you do different events as well, so you do like, running, there's games, nights, quizzes and all that kind of thing. Rob (Host): So it does feel like there's a reason for lots of people to be here. Alex: Yeah, it's really nice. Alex: I mean, there's people in today that will be drinking coffee and sitting down, seeing family or walking their dog, and then we'll see them later in the week for a beer or a few beers with friends and stuff. Alex: So it's a nice kind of crossover from day to night and just throughout the week, people come for different reasons. Alex: And, yeah, it's a nice feel. Rob (Host): Do you feel like you've sort of created the place that you'd want to come to? Alex: 100%? Alex: In my mind, yes. Alex: Purely because I still come here on my days off. Rob (Host): It's a great sign. Alex: Yeah, that's a good sign, I guess. Rob (Host): And so, as you said, the hive celebrated its third birthday last month. Rob (Host): Congratulations indeed. Alex: I'm touchwood. Rob (Host): Yeah, absolutely. Rob (Host): Absolutely amazing achievement. Rob (Host): And I'm surprised that three years has gone by that quickly. Rob (Host): But I also remember that photo you shared where this was just a shell of a. Rob (Host): Yeah, but I guess, yeah. Rob (Host): What drew you and your partner, Emma, to starting out on that journey, to getting here, to transforming that and getting to where we are today? Alex: I guess, really, the nuggets kind of started when we were drinking in tap rooms around the country and, well, more locally, I guess. Alex: And there's only so long you can kind of spend in an industrial car park before one of the group says, okay, I'm going. Alex: If they're not into craft beer, they're not going anyway. Alex: It's a bit trickier to sort of get a group of people together if a couple of them don't like craft beer. Alex: So they're not going to go to a tap room in an industrial estate willingly. Alex: So I think that was always a nugget of. Alex: All right, okay. Alex: There needs to be another way or another place that this can happen. Alex: And then we went to my beloved Dexter and Jones up in Nutsford, before it was taken over, actually. Alex: And I think that seeing that bottle shop kind of layout that they've got, if you haven't been, it's a great place, by the way. Alex: Awesome. Rob (Host): I have to add that to my list. Alex: I've not been nanny amazing pilgrim. Rob (Host): Up in Cheshire. Alex: Yes. Alex: Just off the m six. Alex: Amazing bottle shop. Alex: And, yeah, we've now been up there a few times since we've opened, but, yeah, seeing that kind of. Alex: Then we walked back to my brother in law's house, and I was just silent for about an hour. Rob (Host): You're ruminating. Alex: It was. Alex: Yeah, that little nugget was kind of was pulling in, because I think my first idea was to buy an ice cream van and recondition it into a bar so you'd be pulling pints instead of Mr. Alex: Whippy's. Alex: Then I realized I had a terrible idea of licensing laws. Alex: So it's all right. Alex: Okay. Alex: Fix premises. Rob (Host): I could see it being very popular, though, once you heard that sound in the neighborhood. Rob (Host): Yeah, all the people come out. Alex: I had a good playlist, but, yeah, that was kind of the start of it, really. Alex: And then it was just writing that list of, like, this is what we'd want and then trying to get the aesthetic up in my head of how it would look. Alex: Yeah. Alex: Then it was just really trying to find quirky properties. Rob (Host): Yeah, I guess that was probably one of the integral parts of it, is finding a place and that could be home for this. Rob (Host): How did that go about? Rob (Host): How did you set about finding the place and how did you know it when you'd found this place? Alex: Well, luckily I had a tip off, which is always good to have. Alex: So someone in the village knew I wanted to start this because in my previous job, I had my own garden kind of design company. Alex: I actually did a garden and I was like, I'm really going to start a bar. Alex: And blah, blah, blah, blah, blah, chatted to everyone that I could and customers, so they all kind of knew what I was doing. Alex: And, yeah, she tipped me off to this place. Rob (Host): Wow. Alex: Yeah, we kind of tapped it up before it was on the market and, yeah, it was quirky enough that I could see there was a little vision we had when we walked in. Alex: So that was good. Rob (Host): Yeah, that's really good. Rob (Host): It's funny how that all came out of that. Rob (Host): Just a conversation with a customer at the time, like an off chance kind of recommendation that then led to this. Alex: Yeah. Alex: You like to think it's kind of like, not superstitious, but they all link together of some of our customers I know from jobs I've done. Alex: And I remember I saw a growler in their kitchen. Alex: I was like, siren, growler, that conversation side. Alex: And then they have now come into me and it's like, yeah, it's paying itself forward. Alex: It's really good. Rob (Host): And how did the name the hive come out? Alex: I wish I could remember. Alex: I think we were. Alex: I can't actually remember any of the other names we came up with, but nothing kind of felt right. Alex: Nothing worked. Alex: They all felt a bit forced of like the craft this, the craft that or beer this or beer that or coffee beer. Alex: Beer. Alex: Coffee. Alex: Beer. Alex: Beer. Alex: Refeed. Alex: Terrible. Alex: Terrible. Rob (Host): Stuck in there. Alex: And then. Alex: Yeah, then I think we probably over way too many drinks we were just talking about, right, what is it we're doing here? Alex: And it was like, we want people to come in, people to enjoy stuff together. Alex: And it was like, yeah, a bit like a hive. Alex: Like a hive. Alex: We're making a hive. Alex: Let's call it hive. Rob (Host): Nice. Alex: Yeah, that stuck. Rob (Host): That's really cool. Rob (Host): And so now you've sort of created a place. Rob (Host): You have six taps on, generally rotating. Alex: Yeah. Alex: Six taps, always changing. Alex: So we generally only have one keg and then change it over. Alex: So just to confuse everyone. Rob (Host): But that's always part of the charm, isn't it? Rob (Host): So you can try something else when you come in and explore what's available. Alex: Yeah, we want people to come in and be like, oh, I had this last time, which I really liked. Alex: What's similar or what's new or what should I try next? Alex: So, yeah, it's good to keep it constantly rotating. Alex: Yeah. Rob (Host): You mentioned prior to this that you were doing garden design and landscaping and that kind of thing. Rob (Host): How did those roles sort of help you in the role here when you were setting up the hive? Alex: Yeah, I think I started probably a few years, about five years ago, say. Alex: Well, probably five years before starting the hive and, yeah, just started off doing gardens, doing landscaping, and worked with the garden designer, started doing that kind of stuff. Alex: So that design element, which was always in my head, kind of had come out a bit more. Alex: And then by the end of it, I was almost designing outbuildings and outside bars. Alex: And the day before we got the key to this place, I'd literally just finished building a bar in Marlowe for a customer who's now obviously been in a fair few times. Alex: So it was quite a nice transition of being able to build stuff, knowing that I was going to actually build a proper bar as well. Alex: So it was a nice little synergy into building this, really. Alex: But, yeah, I've always been quite eager to build anything, so I generally build all the furniture and everything in this place. Rob (Host): That's got to have helped as well, especially when you're starting out. Rob (Host): And I guess every pound counts, doesn't it, at that point? Alex: Oh, God, yeah. Alex: With me and my brother building everything, not so much pounds as tens of naughts. Rob (Host): Anything you can do yourself is going to. Alex: Yeah. Alex: One of the scary things, thankfully, we never had to budget for it, but getting an outside company to come in and rebuild your entire sort of your bar or new business, that's a scary cost that thankfully we didn't have to pay out. Alex: Yeah. Rob (Host): And on the flip side, were there any sort of skills that you felt you needed to kind of brush up on that when, as you're going into the hive, or have you been kind of learning as you went along? Alex: Oh, got you. Alex: I knew nothing. Alex: Yeah, I'd never poured a pint or made a coffee, so pretty much everything. Rob (Host): How did you go about learning those sorts of skills? Alex: Thankfully, I know an independent bar in Camberley and the guys from there, he actually gave me his business plan to base ours on, which was really helpful. Alex: So when I was chatting to him, just literally pulled a few beers. Alex: That kind of got that in my head. Alex: That was like the week before. Alex: And then the coffee side, which was much more because that's got to look pretty. Alex: Mine still don't look pretty, but our coffee supplies in reading opposite double barreled. Rob (Host): Oh, yeah. Alex: So happy days. Alex: I can go and train making coffee there and then go and have a few beers with Mike and Lucy and. Rob (Host): Two birds with 1 st out visit. Rob (Host): Yeah. Rob (Host): And that's work. Alex: Yeah. Rob (Host): And I'm sure there's no typical day of the week for you, but could you describe what one might look like for you? Alex: Yeah, I guess a typical day for us, I guess, is that we're normally open at, say, 09:00 in the morning until half 910 o'clock at night. Alex: So it's a full on, kind of active day of everyone coming in different times, completely different people during the day. Alex: So, yeah, generally we're in quite early, have a little morning coffee, rush in, and then if it's later on in the week, a wealth of beer will turn up, which needs to be sorted and priced and put out and added on the system. Alex: Whilst obviously we're then going through like a busy lunch period. Alex: And then that will normally have a little bit of a breather and then gradually and gradually it'll get more and more beery, which is lovely. Rob (Host): Like the dial is just being turned as you go. Alex: Yeah. Alex: You can sort of slowly see a few more smiles and everyone gets a little bit louder and people are talking to each other more. Alex: Yeah, it's brilliant. Rob (Host): Just looking into that a little bit more. Rob (Host): What does your role actually involve then? Alex: I guess putting on lots of different hats throughout the day. Alex: At any point of the day I can be in dishwash, be chatting beer with people, be speaking on the phone to brewery suppliers. Alex: We obviously get quite a few brewers in. Alex: We speak to them quite a lot, which is amazing. Alex: Still quite surreal, actually. Alex: And, yeah, really just kind of chatting with all the customers, really. Alex: And it's like the weird and wonderful conversations we have with everyone and people are obviously very supportive of what we do and how we got here and everyone's fully on board with what we're trying to do, especially with the beer. Alex: We've kind of turned so many people into craft beer that didn't know anything about it, that are now, as soon as they walk in the door, I know exactly what new beer has come in that they'll like. Alex: Nick's like, right, yeah. Alex: You need to drink that. Alex: You already like this. Alex: It's still quite amusing. Alex: How many people think that the. Alex: Because we've got about, say, 300, 350 beers. Alex: How many people think they're soft drinks, they come in, these are different soft drinks. Alex: You're like, no, much more intense than that. Rob (Host): That's the joy of the can design, isn't it? Rob (Host): Where they just make them look so vibrant. Alex: Yeah. Alex: So if someone comes in, just has a coffee and they kind of draw, and if they go up to the toilet or going up to the beer den, then you sort of slowly see them stopping and asking questions like, what actually is all of this stuff? Alex: Then obviously we can give them tasters from the tap and. Alex: Yeah. Rob (Host): Finds really good. Alex: Find out who they are, if they're a sour person or they're a stealthy. Rob (Host): Yeah. Rob (Host): They might not know yet. Alex: No, exactly. Rob (Host): It's always interesting on that and to be honest, can't really help yourself sometimes when you read a beer description and it does sound like a soft drink, doesn't it? Rob (Host): Or some sort of vanilla kind of pastry, something, you're like, oh, this must be all right. Rob (Host): And if you don't know about craft beer, then why wouldn't it be? Alex: Yeah, I mean, Christ, some of the sours at the moment, especially in this season, they're almost like ingredients for a crumble or something. Rob (Host): They've gone fully into it. Rob (Host): And how do you divide your time between yourself and Emma? Rob (Host): Do you have kind of set roles that you look after? Alex: I'm definitely beer ordering and displaying of beer, which happily ticks my OCD. Alex: So the bottle shop is my child that I look after. Alex: M thankfully looks after a lot of the staffing. Alex: Hr much more diplomatic than myself. Alex: And, yeah, I'm generally here quite a lot, just chatting and jumping in where needed. Alex: Yeah. Alex: So I'm kind of more hands on, I guess, and em's much more hands on with our two little girls, which is greatly appreciated, thankfully. Rob (Host): I think it needs both you, doesn't it, to have those different things that you bring to business and to do it together. Rob (Host): And you mentioned before, like, the opening hours as well, making sure they work with family life. Alex: Yeah. Alex: So we've just kind of changed that up. Alex: So we're now shut on a Sunday, just so we've got, like a day with our two kids and then opening Monday to Saturday. Alex: So that'll be a good gin. Alex: I think it will just refresh the fact that we're not so stressed. Rob (Host): It's the sort of change that makes it sustainable that we've done three years. Alex: And you can do many more. Alex: Yeah. Alex: You've got to pick where a potential stress point is. Alex: And I think the fact that I could be called in at any point, any day, that has an end, I guess, so that will chill us out a bit. Rob (Host): Yeah, definitely. Rob (Host): And what's your favorite thing about your role? Alex: I honestly don't know. Alex: Probably. Alex: I don't know. Alex: Just like a child, like reliving my youth almost. Alex: I actually wrote something down when I was thinking of when we'd be chatting and I'm like, there's something I always miss in modern society, which is like, the anticipation of anything. Alex: So when you're a kid, you used to anticipate, like, films coming out. Alex: You used to go to the video shop and you'd be like, yeah, it's not going to be on tv. Alex: You got to rent it. Alex: You got forward to renting it. Alex: And for me, craft beer is almost like that. Alex: I'll order it, but then I'm looking forward to it coming in and trying it and I'm looking forward to trying it with people and I'm looking forward to so and so coming in so he can try it and, like, watching people on a Friday night drink, what's going to go on a tap? Alex: So that anticipation is, I think, my weird answer. Alex: I totally get that kind of little joyous thing of, I know somebody's really going to like this and almost liking that journey from ordering it to seeing out there to seeing people drink it, I guess. Rob (Host): Yeah. Rob (Host): As you say in society at the moment, everything's instant gratification, isn't it? Alex: Yeah. Rob (Host): If you want to watch a film, you just click on it and it plays and all that. Alex: You've not really got anything. Alex: You can Amazon something. Alex: It'll be there the same day. Rob (Host): Exactly. Rob (Host): Yeah. Rob (Host): But I think the thing you mentioned about that anticipation of bringing joy to others, that's something. Rob (Host): JD, who I spoke with, mentioned the same thing. Rob (Host): So when he was working in the cellar. Alex: Yes. Rob (Host): He came across a good beer going, oh, that's nice. Rob (Host): I cannot wait to get that pouring upstairs and seeing what people's reactions are going to be or recommending that to someone because I know they're going to like it. Rob (Host): It sounds like a similar thing. Alex: Yeah, it's like customers, I know their favorite hops are, and when I see that someone's releasing something that's dry hop to this, I'm like, oh, he's definitely going to like that. Alex: And I love it. Alex: Definitely. Alex: And then it's from that moment, I've got that in the back of my mind. Alex: So as soon as it comes in, they've got it. Alex: I'm like, right, cool, that's good. Alex: I know they'll be happy. Rob (Host): You know, someone's gone far down the rabbit hole of craft beer when they have a favorite hop, don't you? Rob (Host): They're indeed, at that point. Rob (Host): Yeah, well, they have hops they definitely don't like and hops they definitely do. Rob (Host): Yeah. Alex: I never thought I'd be that guy. Rob (Host): Yeah, that's good. Rob (Host): What is your favorite hop? Alex: I think it's Rwaca at the moment. Rob (Host): I don't think I've had that. Rob (Host): What are we talking about? Alex: Polly's part of their hop studio range did a single hop, rwaca, and it was chewy beyond belief. Alex: It was ludicrous. Alex: So big. Alex: And I gave it to John at disruption, Andy at elusive. Alex: A few other people, anyone that's delivering me beer, basically have one of these. Alex: I was like, you need to drink this. Alex: Like, take this, drink it. Alex: And like a day later I'd get a text message for them, like, oh. Rob (Host): My God, that's amazing. Alex: And then track did a single hot version as well, which was just. Rob (Host): I have to try that. Rob (Host): Do you have any left in stock? Alex: No, I think I drunk most of it. Alex: And annoyingly, if something comes in and it's really good, obviously I'll sell it to everyone else. Alex: What's good? Alex: I like that. Rob (Host): This is amazing. Alex: Yeah, you want that. Alex: That will change your life. Alex: Drink that. Rob (Host): Yeah, that's right. Rob (Host): I'll keep an eye out for that. Alex: Nelson is my consistent love, but I think at the moment. Alex: Yeah, sweet spots for a whacker. Rob (Host): I have to keep an eye out for that. Alex: Can I change your mind? Alex: Actually, it's Nelson. Alex: It's always there. Rob (Host): That sort of white, whiny kind of things isn't quite a freak. Alex: I still get, like, a nutty taste out of some Nelson hot beers. Alex: I love it. Rob (Host): How would you say your role has evolved over time? Alex: Well, I'd like to think I know a little bit of what I'm doing now. Alex: Whereas we first opened. Alex: Yeah, me and m had absolutely no idea. Alex: I think we planned to be selling about 40 beers and making about 75 coffees in a week. Alex: I think we did that in a day. Rob (Host): Wow. Alex: Yeah. Alex: We massively underestimated the fact that people actually come to us. Alex: So, yeah, that was a massive learning curve straight away of like, okay, people actually going to come and, yeah, we're actually going to be quite busy. Alex: And the bottle shop got, because we opened in December, so first few weeks was Christmas week in like three weeks. Alex: And yeah, the bottle shop, absolutely hammered, came in and I was like, okay, we really haven't got many beers left at all. Alex: So now it's just because we are churning over so much and it is busy now I'm free to order within reason. Alex: Pretty much anything I think will go well and our customers will like. Alex: So, yeah, that's, I guess, how it's progressive, that anticipation of knowing what some styles just don't really sell as well. Alex: I think here, for some reason, what's. Rob (Host): Really popular around him? Alex: Well, definitely more traditional beers don't really sell it because we are so kind of small batch craft. Alex: Hop forward. Alex: But yeah, any New England's west coast is absolutely fly. Alex: Obviously our stouts will sell. Alex: Anyone that loves stouts will come and just be like, they'll smell the stouts while they see it. Alex: They'll be there. Alex: But I think sours really surprised me more than anything. Alex: Unbelievable. Alex: I guess it's a style. Alex: Probably three years ago, it still was obviously there and prevalent, but just having people try it, I think, on the taps, because you always try and have a sour on has just now. Alex: I think that the drinking bottles in the shop itself, they just fly out and everyone tries all different weird and wonderful things. Alex: And they're probably the best style of beer to try together with different people. Alex: Just because they're so diverse and frankly, insane, some of them, aren't they? Rob (Host): Yeah, I think that's it, isn't. Rob (Host): It's just the range you get, obviously, within beer as a whole, but within sours, you can have something that's like one of those sweet packets. Rob (Host): The dip dab. Alex: Yeah. Rob (Host): And beyond, can't you? Alex: Well, one of our staff, he no longer works for us, but he helped design the Hyde branding. Alex: Frankie, he had his wedding reception here when he got married and he lives in reading. Alex: Well, Woodley, he was. Alex: I really want a sour. Alex: He loves phantom sours. Alex: So we got the. Alex: What it was, but it was green. Alex: It was like the mermaid sour, I think it was, and had that on tap. Rob (Host): Lovely. Alex: As soon as they got back, one person ordered that and just had this bright green drink. Alex: And within 20 minutes, every single person in everyone at the reception had this green drink. Alex: Nobody knew what the h*** it was, but everyone's just like, I'm on the green one. Alex: I'm on the green one. Alex: Green one. Alex: And everyone had completely different reactions to this beer, but everyone almost had another one, just because it was just the theater of it, the experience of it was. Rob (Host): That's amazing. Rob (Host): It's kind of like social media, but. Alex: Within a room, isn't it? Rob (Host): Space. Rob (Host): I think that and everything you've talked about, it's all about discovery, isn't it? Rob (Host): So it's coming in and trying things they might not have tried before. Alex: There's a 19 year old drinking one. Alex: There's 75 year old sitting in the corner. Rob (Host): Yeah. Alex: Knocking back an 8% green sour crack on. Rob (Host): That's right. Rob (Host): Everyone's happy there. Rob (Host): We talked about what you like most about the role and the different hats that you wear. Rob (Host): What do you think people might be surprised to know about owning a bottle shop and coffee shop? Alex: I guess probably the cost of everything is probably something I wasn't actually that sure of either. Alex: Yeah. Alex: Especially like, I suppose now as well, they've got a rising cost of everything, but, yeah, during last year, when all the electric and all of that was just insane. Alex: So I think, yeah, obviously, in being crafty, the margins are so kind of small because you don't want to charge a lot. Alex: Whereas you look at a pub selling a pint for x amount. Alex: We are kind of similar price for, say, two thirds, probably lower, still less equivalent. Alex: You're probably like a quid more or something. Alex: But actually the markup in a pub is probably three, four times what it is here. Alex: So I guess that's the kind of thing, I think, when people come in that don't know craft beer, that kind of look at the price of something, they're like, that's really expensive. Alex: Yeah, but the amount of ingredients, I guess breweries will probably say the same thing. Alex: Obviously it's know it's only x amount of ingredients in what you're drinking in a green king pub to what you're drinking in a taproom of how that beer is made. Alex: So I think that's probably something that naturally isn't understood by people that aren't that involved, I guess. Alex: But I think everything else, thankfully, everyone's pretty because we kind of know everyone by name. Alex: To be fair, I probably know dogs names more than people because my memory is terrible. Alex: Yeah, I think everyone's quite kind of knows that we've got a family, so they know if they don't see em for a while, it's probably because she's got the kids, or if they don't see me for a while, probably because I've got the kids or something and they'll know if the kids are in because they'll hear them because they'll be running a mock somewhere. Alex: But no, other than that, I think everyone's quite relaxed with how we are, hopefully, as owners and appreciate the fact that we've got two kids and we're always in and out and juggling. Alex: Apart from that. Rob (Host): And what would you say to someone listening who might be considering setting up a shop like you have? Alex: Yeah, probably the same thing that a similar person said to me who had their own independent bar. Alex: Just stop worrying about it, stop talking about it and do it. Alex: Although that was three years ago, so it's a bit of change now in terms of being more expensive to do everything, but essentially, I guess in some ways, you've just got to take a bit of a punt. Alex: I mean, this was a bit of a daydream, potentially was going to work. Alex: If it didn't work, it would have been a massive catastrophe. Alex: But at the end of the day, you just got to go for it. Alex: Yeah, I had the idea for quite a few years and could have talked myself out of it at every opportunity. Alex: Almost did several times, I suppose, especially with the craft beer scene. Alex: You're like, is this the right location? Alex: Are there people that like craft beer here? Alex: But as I said to quite a few of my friends that were like, yeah, but the pubs are full or the pubs aren't full. Alex: It's like, yeah, but that's not your audience. Alex: Your audience are people that aren't in the pub because they don't go to the pub. Alex: And I seem like, yeah, there's a Costa. Alex: Yeah, your audience isn't Costa. Alex: Your audience is people that like independent, good craft coffee, beer, whatever it is, you're kind of basing on that, like, yeah, if there's loads of pubs that sell the same thing, they can be full, but actually still so many people at home that are wanting someone like you to open. Rob (Host): Yeah, totally. Rob (Host): I guess that's something you've done as well, isn't it? Rob (Host): You've obviously work with local and national, independent breweries and things like that, but also things like cakes, pastries, your coffee, you mentioned, that's all local as well, and local providers you're working with and supporting. Alex: Yeah, I mean, we had an ethos from the start that we didn't want anything mass produced. Alex: So even to a point of, we do like coke or Diet Coke, just because kind of goes against everything. Alex: So we've got a smoked cola. Rob (Host): Oh, nice. Alex: So when people come in, well, it pairs perfectly with spice rum. Alex: That was its flavor profile. Alex: Yeah, that's good. Rob (Host): Yeah, that's good. Rob (Host): And you've got a few rums here as well, haven't you? Alex: Yeah. Alex: Again, sell what? Alex: You know, people ask why we don't do whiskey. Alex: I don't know anything. Alex: I can't sell it if I don't know it. Rob (Host): I confidently know about rum, so I can sell. Alex: I know that's really good. Alex: And again, it's independent. Alex: Brilliant. Alex: But, yeah, stuff like that. Alex: It's like everything we want. Alex: So local bakers, small as we can get them. Alex: So you've got one lady who does our brownies, for example, independent baker in basing soak, who does all our pastries. Alex: Yeah, coffee guy in reading. Alex: And then as soon as we hear if any customer says about new brewery or, have you tried this brewery and it's like a one man band or like a nano brewery somewhere, like, yes, straight on it, love it. Alex: So, yeah, that's probably the funnest bit for me, is my pipeline met Johnny through Phantom and just chat to him. Alex: It's just like him down in Cornwall. Alex: That is exactly what we wanted. Alex: Like, you're never going to try his beer on tap around here anywhere unless I get it in. Alex: And we did get it in, and it's outrageously good. Alex: And it's like, that is sort of testament to what we're about. Alex: Yeah, perfect. Rob (Host): That's really good. Rob (Host): And you can do that, really, if you're a larger coffee shop, in the same way, it might get lost, I guess, chain. Rob (Host): But you can bring that in and kind of focus on. Alex: Yeah, I think no matter how successful this is, or if you got the thought of opening another one stresses me out. Alex: But no matter how big you got, it's like, you can never lose that original list that you wrote and that original concept of, we're not going to sell this just because it's cheaper. Alex: We're not going to sell this because it's cheaper. Alex: So many cost cutting things you can do. Alex: When the price of electric went up through the roof, like quadrupled, it's like, all right, do we cut costs on anything else? Alex: No, because then you can't go back. Alex: As soon as you make that decision, you're done. Alex: Never have core beers kind of thing. Alex: Never have a permanent tap of a line. Alex: It's just like things you kind of said to ourselves when we opened, that's what we wanted. Alex: And I think you just got to stick to that, really. Rob (Host): I hope you're enjoying our chat, and if you like what you're hearing, there are a few things that you can do that really help us out. Rob (Host): And help other people find the podcast. Rob (Host): Number one, follow or subscribe to we are beer people podcast wherever you get your podcasts and leave a review or rating. Rob (Host): Number two, share the episode on your socials or even in actual real life. Rob (Host): And if you want to stay up to date with all things we are beer people. Rob (Host): You can visit our website, Wearebeerpeople Co. Rob (Host): UK, where you can sign up for a monthly newsletter and you can follow us on social media at we are beerpeople and if you have any questions or comments or want to hear from any beer people, then pop me a message. Rob (Host): Now back to the podcast. Rob (Host): You talked about doing things like collaborations as well with breweries and going out with them to create brews with them and the hive. Rob (Host): Is that a part of the role that you really enjoy brewing? Alex: Yeah, it wasn't anything that I thought would happen, to be honest. Alex: Totally wet behind ears. Alex: When you first open a door and pull a beer and you're like, so the Phantom were elusive, said Jonah, brew a beer. Alex: I was like, he loves it. Alex: Yeah, sounds great. Rob (Host): Why wouldn't I? Alex: Yeah, I think at Phantom we did a little 150 liter pilot brew, which just on keg, funny enough. Alex: That's called Pipe Dreams, which was fitting. Alex: That was really good. Alex: So, yeah, we've obviously picked the hot profile. Alex: Yeah. Alex: We wanted to taste what we were dry helping it with. Alex: Yeah. Alex: And then we've done a couple with elusive who have been super supportive of us kicking in with their obviously retro gaming thing. Alex: So we did it based on Alex Kid. Alex: Yeah, I've done a few more with Phantom, a couple with disruption on my beloved John Carpenter films, a part of my M Beer series. Alex: Yeah. Rob (Host): And then we've brewed a few beers. Alex: For the climbing center that I climb at. Alex: So we've done an oakwood beer because we run a bar there. Alex: Elusive have helped us do some for local schools to make some beers for them. Alex: So, yeah, that's like an extra bonus of I never had planned of combining different passions I've got for. Rob (Host): That's really nice. Alex: Other nerds might enjoy. Rob (Host): Yeah, well, you've done that because you did the collabs with mysterious and tap takeovers with them. Rob (Host): And you're talking about other tap takeovers overs as well that you've got coming up. Alex: Yeah, the takeovers were obviously, we really wanted to do that with elusive and we've done them with Phantom and our local guys as well. Alex: And mysterious. Alex: As soon as they started, it was, I definitely do a takeover and they brought a great crowd down and just really focuses on the local scene as well, but then also to have the opportunity to do a Polly's takeover or a Rivington takeover. Alex: It's like, why wouldn't you? Rob (Host): What's not to like? Alex: Yeah, exactly. Alex: We kind of sometimes go bit overboard and get some design work done and stuff just because the nerd in me can't help it. Alex: But yeah, we've got a Rivington takeover booked for leap year day because what a better way to spend an extra day of the year. Rob (Host): Nice. Rob (Host): Yeah, I forgot it's this year, isn't it? Rob (Host): Have there been any people on your journey into the world of beer that have been particularly instrumental in you sort of learning the ropes as you go or finding out how to do things, that kind of thing? Alex: Yeah, definitely. Alex: Well, from the off, I was obviously drinking a lot in tap rooms, so initially I was kind of chewed the ear off as everyone's possible. Alex: Yeah, pretty much everyone. Alex: Yeah. Alex: Speaking to Andy originally elusive as everyone probably says in a podcast, Andy's helped me somewhere along the way. Rob (Host): Yeah, I think I need to start up a bingo for whenever Andy Parker gets mentioned or nicest man in beer. Rob (Host): But he does very well. Alex: Yeah, well, he came to see the shop when it was a. Alex: Well, it wasn't anything. Alex: It was just a white box. Alex: And I went just to get his advice on the cold room and the beer dispensing, which was invaluable. Alex: It's just something I didn't know at the time. Alex: And yeah, Mike and Lucy are double barreled. Rob (Host): Yeah. Alex: That's like the sort of original kind of people. Alex: And then ever since we opened, you know, John over at disruption Dane and Phantom Ken at mysterious, now he's started brewing. Alex: Amazing. Alex: Yeah, it's so many people that kind of just naturally become part of your. Alex: Because obviously you hear it's a really nice, the beer seems really nice anyway and accommodating, but as soon as you start actually a business and you start buying from people. Alex: Yeah, it is kind of all through. Alex: It's not just the drinking, not just the drinkers that are kind of nice and crafty. Alex: Actually, everyone involved in the industry has been really good. Alex: That's really nice. Rob (Host): That's got to be something that feels good. Rob (Host): And I think going back to your first point that December 3 years ago when you opened and you took your sort of weeks predictions in a day, that must have felt good as well. Alex: Yeah. Alex: Even now it's like completely, I mean, this is surreal in itself. Alex: Like doing a podcast on a beer. Rob (Host): Shop to be voted a very small podcast even so, this is just to put you in a pair of headphones, really. Rob (Host): That's the main reason for this. Alex: But, yeah, it's weird because even when customers. Alex: When customers praise you on like a Friday or Saturday night, when someone says, oh, it's really cool, thanks for opening, it kind of like chokes you up a bit and you're like. Alex: You kind of think this is exactly how you want it to be. Alex: And when we opened, it was Covid. Alex: So we opened for two and a half weeks and then that was with. Alex: What was it? Alex: The old pork pie? Alex: Substantial meals malarkey. Rob (Host): Yeah, you could only have a drink if you. Alex: Yeah, well, we were selling cheese boards. Rob (Host): Like they were going out of fashion. Alex: And then we actually shut completely for after two and a half weeks. Alex: But silver lining actually worked perfectly that we're a bottle shop, so we could still open as a bottle shop and do takeaway coffee. Alex: So, yeah, luckily there was so much I'd forgotten to do or hadn't done. Rob (Host): It gave you a bit of breathing space. Alex: Yeah. Alex: I think to be honest, if we hadn't had that third lockdown, we would have struggled too. Alex: It's like, really should have done that. Alex: Really should have done that. Alex: Yeah. Rob (Host): It's really weird how that. Rob (Host): Well, that whole time period was weird, but just how that affected everyone differently. Alex: Yeah, that was one of the. Alex: God, I remember the first lockdown. Alex: I spent weeks walking the streets of Crowthorne, drawing a physical map. Alex: I had to send to the highways patrol just to get the license because they refused to believe there was a car park. Alex: So I had to count every space for like, 5 miles. Rob (Host): Wow. Alex: And I think the first day we got the key was the first lockdown. Alex: Second lockdown. Alex: And the day we opened, that second lockdown ended. Alex: So that four weeks was just build. Alex: Yeah. Alex: And thankfully, the builders merchants were open, otherwise we burned. Rob (Host): Everyone else was building then, weren't they? Rob (Host): Doing their sort of garden projects and decking and stuff like that? Rob (Host): So you trying to get the stuff you need properly? Alex: Yeah. Alex: Thankfully I still had some contacts. Rob (Host): It was quite good to find a way. Alex: Yeah. Rob (Host): So as we're sort of sat here today, it's January, it's cold outside, very cold. Rob (Host): Notorious time as well for being quite hard in hospitality and in beer. Rob (Host): I was wondering if you could share sort of how you're finding things at the moment and any kind of approaches you're taking to sort of help encourage people to come out if they want to do so. Alex: Yeah, I think kind of basing it on last year's January was actually, for us, was really good. Alex: And it was because that was our. Alex: I suppose was our first proper January because the other one was still kind of pandemic laced. Rob (Host): Sprinkled. Alex: Yeah. Alex: A little dusting pandemic in there. Alex: It was actually really good. Alex: I was surprised how many people were drinking, almost to a point when I was questioning them. Alex: But it's surprising, actually. Alex: I think people still want to get out because from personal kind of perspective, January and February are pretty bleak. Rob (Host): The weather itself, bleakest, I think, after you lost the anticipation and excitement of Christmas. Alex: Yeah. Alex: The thought of not drinking in January is like, that's tough. Alex: No, I'll do a couple of days. Alex: But, yeah, you need something, I think. Rob (Host): Moderation of. Rob (Host): Moderation. Rob (Host): Yeah. Alex: But generally I think people are really good. Alex: We've put a 0.5 on the taps and it's actually not really going at all. Alex: Everyone's still kind of drinking as usual, I think. Alex: But, yeah, I think the colder it gets, the more people are like, yeah, I need a drink. Rob (Host): Yeah, exactly. Alex: Anyway. Rob (Host): To warm up. Rob (Host): Nowadays. Rob (Host): It's cheaper than the electricity anyway. Alex: Yeah, exactly. Rob (Host): Now onto the exciting beer questions. Rob (Host): If you had to pick a favorite beer, what would it be and why? Alex: That is a good question. Alex: I think New England's definitely my style and my go to. Alex: I guess if I could drink something, I think my nostalgic beer, which doesn't exist anymore in the same guise, is an ice cold straight from the brewery fridge for bottled sound wave. Alex: Back in the day when that was still small, small batch, that was like my nostalgic beer. Alex: That's what turned me, I think I spent good few years just sipping back on there, mulling ideas over and coming up with having the dreams. Alex: I think that's probably my nostalgic beer. Alex: But yeah, I don't know. Alex: There's too many now to just have one beer. Rob (Host): You've got 350 out there, haven't you? Alex: But that's the beauty of it, isn't it? Alex: You can't pick one. Alex: But I think I'd say my perfect beer would be probably like a 5.6. Alex: Nelson and Morocca, half New England beautiful. Rob (Host): Lovely, I'm guessing is your favorite beer style then. Rob (Host): New England ipa these days. Alex: Yeah, it's never really changed too much, but then you've got to smatter that in with everything else. Alex: So last night I was drinking a nice session chocolate stout, which just. Alex: Yeah, that just hit the spot and like, no west coast is really going to do it. Alex: I'm still not. Alex: I love the idea of a sour and I love the first sip of a sour, but I can't quite drink two thirds of a sour. Alex: Just the sour for me. Alex: But my em absolutely loves them, so I always have a bit of hers. Alex: So I can talk about it and recommend it and appreciate it. Rob (Host): But you don't have to finish the glass. Alex: No. Rob (Host): And how about your favourite place to enjoy beer? Alex: I suppose it comes down to nostalgia, doesn't it, really? Alex: Something about double barrels. Alex: Tap room that again, the first few times I've been there, that was always such a welcoming place. Alex: I think that's definitely in there. Alex: There's actually in Menorca, a tap room called bureau o'clock. Rob (Host): Can you translate that for us? Alex: Weirdly, we went there just before lockdown and we hadn't opened and I was chatting to the guy and he is again, he independent. Alex: It's just him. Alex: Had two taps, load of bottles. Alex: All crazy Spanish. Alex: Breweries right in the town. Alex: Can't tell you exactly where. Alex: Yeah, beautiful weather, really interesting beers on tap. Alex: And he just had a baby, tiny little baby that we met and we went back three years later and went back to the same place, spoke to him and it was like his little kid was running around. Alex: My two were running around. Alex: He now had six taps on. Alex: We owned the hive, he had loads more beers and, yeah, it was just like a really awesome moment of God, I remember that little baby being that big and you only had this many beers and. Alex: Yeah, it's just so nice. Rob (Host): And the weather was thousands of miles away. Rob (Host): Nice to cross paths again in that way. Alex: Yeah, it's really good. Alex: I'd probably go with that. Rob (Host): You talked about dogs as well earlier. Rob (Host): How important are dogs to the kind of ingredients that you need for 1234? Alex: They were fourth on the list. Rob (Host): Fourth? Alex: Yeah, it was beer, coffee, cheese, dogs. Alex: My mum's a dog sitter, so there's always been dogs everywhere. Alex: And knowing how many people have dogs and pursuing. Alex: When you're drinking these taprooms, people can take their dogs because you're mainly standing outside. Alex: It was always a no brainer of, like, definitely be dog friendly. Alex: And I think it just adds a different dimension to the community aspect of it. Alex: Just because dog owners speak to each other and people that don't have dogs still speak to the dogs and then you end up speaking to the owner. Rob (Host): Often the dog. Rob (Host): First, though, you say, I'm massively aggressive. Alex: When people come in, I'm like hugging their dog and I'm like, oh, sorry, this morning. Rob (Host): You're right, just follow the lead up. Alex: But people do literally their dogs drag them in here. Alex: But we've had cats. Alex: We've had two. Alex: We've got a Mancoon that comes in called Hagrid. Rob (Host): Wow. Alex: He's bigger than most of the dogs. Rob (Host): How do you transport a Mancoon cat? Alex: Have you seen a Mancoon cat? Rob (Host): They're massive. Rob (Host): Are they on a lead? Rob (Host): Are they being carried? Alex: No, he's generally being carried, like, over the shoulder. Alex: He's hench. Alex: He's a big old boy. Alex: And the other one comes in an extendable rucksack bag. Rob (Host): Love it. Rob (Host): And they have a good time out as well. Alex: Yeah, it's quite surreal. Alex: I think that's maybe the only other animal we did have a pigeon in, but it doesn't count. Alex: He didn't come with anyone. Alex: He was rogue. Rob (Host): Luck on that one. Rob (Host): See the hive being all about community, I think. Rob (Host): I've noticed that you obviously have running club, you have quiz nights, you have gaming nights and that kind of thing. Rob (Host): How have those all sort of been started and how are they going? Alex: Yeah, really. Alex: I mean, the running club's a bit of a freak. Alex: It's like taking. Alex: It's got its own social page now. Alex: So my wife Emma started that just because she really loves running, wanted someone to sort of run with. Alex: And I think it's a left handed giant, I think got a run club, which she was following, which she was really impressed with, and she wants to start something similar here. Alex: I think, in all honesty, she probably only thought it'd be like a couple of people. Alex: And I think now we sort of have a thing of about 20 people a week on, like a Thursday, Thursday morning. Alex: 20 people, rain or shine. Rob (Host): I always see the group shots afterwards. Alex: Yeah, it's really good. Alex: They've all got their own tops on. Alex: Yeah, it's just taken on a thing and they all do like. Alex: Some of them do, like, marathons together. Alex: So we've got, obviously, the Phantom run. Alex: We're lucky enough. Alex: Adam, who works for us, is an elite runner, so he wins a lot of them. Alex: He's our little ace in the deck. Alex: Yeah, that's come along really well. Alex: And then, obviously, the quiz we started up, which is really good, always stresses me out, trying to find time to write it and not get questions wrong, which inevitably, every week I do. Alex: So apologies for that. Alex: Yeah. Alex: Like game nights. Alex: We've got a charity shop next door to us, so I can go in and get the most obscure board games you could possibly think of and see how they give them a little road test first and check they work. Alex: They go in the pilot? Alex: Yeah. Alex: There's nothing worse than going in somewhere and you pick sign out and it's half missing everything. Rob (Host): That's it. Alex: I did promise somebody three drinks, free drinks for life if they could complete a baked bean puzzle. Alex: It was called the impossible puzzle and it was literally just baked beans. Rob (Host): Oh my God. Rob (Host): You haven't seen him since giving him free beers? Rob (Host): No. Alex: He's holed himself up in the beer den, which is the back room we've got. Alex: And we didn't hear from him for 4 hours and he was there bugging away. Alex: Went and checked. Alex: I was like getting worried. Alex: I was like, is he actually going to do it? Alex: He didn't done the edges. Alex: Then about four people turned up and his mates had come to join him. Alex: He texted them all get free beer. Alex: They all turned up 3 hours later. Alex: Nowhere near amazing. Alex: But I thrown the puzzle away just in case. Alex: Yeah. Rob (Host): You'd be bankrupt by everyone coming in. Alex: Why did we demise? Alex: It was beans. Rob (Host): Yeah. Rob (Host): What have you got coming up that you're excited about? Alex: I think. Alex: Well, this month and next month we've got state of kind. Alex: Got their three beers for Christmas coming out. Alex: Which will be dropping next week, I think, which is good. Alex: Nice collabs with like rivington, mackie. Alex: Mackie and drop project. Alex: So looking forward to that. Alex: I haven't had much from them actually. Alex: So kind of looking forward to that Rivington takeover next month. Alex: Andy's double Oregon releases. Rob (Host): Yeah, I saw that being teased on the socials. Alex: Yeah. Alex: Sunset double Oregon. Alex: It's like one of those styles like the red IPA. Alex: Just you kind of creeps up on you. Alex: I think if you say no, I really do like a red IPA. Rob (Host): Yeah. Alex: Why do they not brew more of them? Rob (Host): No, I'm always saying anytime I ever see a red IPA, red Ale or anything like that, I always have it. Rob (Host): I might not have loads of them, but I'll always have that as my first beer if I see. Alex: Yeah, I get it. Alex: Just in case it runs out. Alex: Yeah. Alex: Just that fear of FoMO, of missing out. Alex: No, I need to drink it now. Alex: Quickly off on a tangent, we've got a few more beer collabs sort of coming up. Alex: So we're rebrewing my they live inspired beer with disruption. Alex: So a second one of those first one was consume and this one's going to be submit. Alex: So more like retro geekiness. Alex: Excellent. Alex: And yeah. Alex: Another climbing beer for Oakwood. Alex: Then I think on from there. Alex: I can't even remember now. Alex: Probably a Halloween inspired beer. Alex: Another John Carpenter one. Rob (Host): Love it. Alex: Yeah, it's loads of tap. Alex: Yeah. Alex: Kind of looking to do some outward, maybe some other stuff outside of the hive. Rob (Host): Yeah. Rob (Host): And where can people keep up to date with everything? Alex: The hive. Alex: So Instagram. Alex: We're at the Hive. Alex: Crow form, obviously. Alex: Website, Facebook? Alex: Just search us. Alex: I guess the run club's got its own social media. Alex: Just the Hive run club. Alex: I believe there's a dogs of the hive as well, probably. Alex: Yeah. Alex: And then we're on, obviously on Untapped, so you can follow us there and then. Alex: I tend to be about 97% accurate on all the bottleshop and untapped. Rob (Host): Excellent. Alex: No means I can. Rob (Host): Yeah. Alex: But probably the best way. Alex: Yeah, probably the best ways. Rob (Host): Fantastic. Rob (Host): Well, thank you very much, Alex, for joining us today. Alex: No worries. Alex: Thank you. Rob (Host): It was really lovely chatting with Alex and what Emma, Alex and the team at the Hive have created is a truly welcoming place with all the ingredients to keep a happy hive of people and pets coming back again and again. Rob (Host): So thank you very much for listening and I hope you can join me on the next one. Rob (Host): And this is a part where I ask for your help. Rob (Host): If you haven't done so already, please subscribe to the podcast, leave a review or rating, or share it with others. Rob (Host): This really helps us out and helps other people find the podcast, particularly as we're starting out. Rob (Host): And you can follow us on social media. Rob (Host): Search for wearbeer people all one word. Rob (Host): You can also email us at wearebeerpeoplepod@gmail.com. Rob (Host): Let us know what you think, share your thoughts, and if you have any recommendations for beer people you'd like to hear from. Rob (Host): And until next time, don't forget you, me, us, them, we are all beer people.

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