Paul Fallen (pronounced fal-un) fell in love with brewing in 2006 after his wife bought him a homebrew kit for Christmas. However, he didn’t get off to a good start;
“The first brews were horrendous, I had no idea what I was doing, which I suppose was all part of learning the process!” explains Paul.
As time passed the beers improved, as did Paul’s infatuation. After a few years he started thinking about turning it into a business and in 2012, Paul decided to swap the rat race for a life in brewing, upping sticks from his home in Oxfordshire and returning to his native Scotland.
Fallen Brewing is based in Kippen, Stirlingshire, at the site of a former Victorian railway station. It was formerly one of the busiest stations on the Forth to Clyde line, and housed a number of businesses throughout the industrial revolution. Although the station closed its doors in 1934, the brewery continues to uphold the industrial legacy it left behind.
Fallen Brewing take much of their inspiration from the area’s rich history, but make no mistake, there’s nothing industrial about their approach to brewing and sustainability. Paul expands on this.
“Living and working in such an inspirational setting makes us very aware of the natural environment around us – from our back door we can see the peaks of Ben Lomond, Ben Ledi, Ben Venue, Ben Vorlich and Stuc a’ Chroin. We run our brewery using electricity from 100% renewable sources and all our waste malt goes to local farmers for cattle feed, and waste hops are composted for the garden.”
This week's beer was the first finalised recipe and the first beer to be brewed at the old Railway Site. Paul introduces it for us;
“New World Odyssey was designed as a beer that would appeal equally to lager and ale drinkers. Light, blonde and easy-drinking but with enough flavour and character to be interesting. The original Odyssey was a straight-up Czech Pilsner recipe fermented with an ale yeast but the beer has evolved to keep up with changing tastes so it now features Citra and Mosaic hops to give a fruitier, juicier profile than the original. I can't see the recipe changing again, it's our best-seller and we're really happy with it.”
Since 2012 the brewery has grown four fold, gaining recognition nationally with a number of awards. It seems the industrial past of the Old Kippen Railway is in good hands.