“If you went in there on a Friday night, the place would be covered in dust from all the workies. And you could go round the pub and get a house built. You’ve got a sparky, you’ve got a plumber, you’ve got a gas fitter, you’ve got everything in that one boozer. And that’s what pubs are missing now. There’s nothing like it.”
That was how Brighton Beer Dispensary’s Cody reminisced about the pubs of his youth on a recent episode of Fermentation Beer & Brewing Radio. And this short phrase tells you a lot about his and fellow manager Jim’s approach towards running Brighton Beer Dispensary. It’s a rare but simple formula: all are welcomed, many by their first name, and warmth, good humour and affability replace that soulless anonymity that can often be found in city centre pubs.
Of course, beer takes centre stage, with nine keg lines and six well-kept casks providing a constantly changing selection. The tap-list, written somewhat appropriately using old-school chalk and board is an absolute joy, displaying clear descriptions and suggested serves along with very reasonable prices. Alongside that is another board featuring an impressive list of the big name tap takeovers planned for the coming year. And, as well as the beer, the Dispensary’s Sunday roasts – provided by Dizzy Gull – recently won the Best Sunday Lunch in Brighton for the second year running. It’s not surprising that the hashtag on their tweets is #wegotthis. They really have got this.
Hear more of that interview with Brighton Beer Dispensary’s Cody here:
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