The new collaboration will be opening its doors on Saturday April 1st
In a new collaboration by the team at Bedminster’s The Old Bookshop and Bristol-based brewers Wiper & True, The Old Butcher’s will open its doors to the neighbourhood, beer taps at the ready, on Saturday 1st April.
The beer bar, which will open seven days a week, will serve from six Wiper & True draft lines fresh from the brewery alongside limited edition releases, exclusive pilot brews in development, and a monthly bottle list curated by the Wiper & True brewers to showcase some of the world’s most exciting beers. There’s an additional bonus if you like the bottles you drink, they will also be available to buy down the road at Corks of North Street.
Owner Ben Gatt has been leading the renovations at The Old Butcher’s which is two doors down from The Old Bookshop. The team has unearthed and restored the original wall tiling from Collard’s family butchers, and they have lovingly built the bar and front of house.
“We’ve been very excited about this bar not only because of the quality of Wiper & True’s beer but also in restoring the interiors of The Old Butcher’s and creating somewhere that we hope the neighbourhood will be proud of”, said Old Bookshop owner Ben.
Michael Wiper adds: “Bristol is such a creative city. It’s a supportive place with so many interesting people who are happy to work together and collaborate. The Old Bookshop has long been a part of that energy and we’re looking forward to The Old Butcher’s bringing even more energy to the city’s food and drink scene” .
The kitchen at The Old Butcher’s will be opening soon, one of many new announcements on the horizon from the team.
Please check The Old Butcher’s social media nearer the time for opening day updates.
The Old Butcher’s 57 North Street Bristol
Open 7 days a week.
Monday – Friday; 5pm – 11pm Saturday & Sunday – 12noon – 11pm
Twitter: oldbutchersbris / WiperAndTrue Instagram: theoldbutchersbristol / wiperandtrue Facebook: /theoldbutchersbristol / WiperAndTrue
About The Old Bookshop http://www.theoldbookshop.co.uk – 0117 953 5222
The Old Bookshop has been a sumptuous port-of-call for the discerning ladies and gentlemen of Bristol since 2011. Enjoy fine food and drink, an intimate musical experience and the artistic talents of our local community. All wrapped up in rooms full of antiques and curiosities.
Alex Bluett is resident chef at The Old Bookshop. Previously Head of Food at Friska and owner of Forage & Fire, he works with small, local and ethical suppliers such as Grow Bristol, Homewood Cheese & Powells of Olvelston to create a diverse, sustainable and exciting menu that is continually evolving.
PSYCHOPOMP MICRODISTILLERY teamed up with The Old Bookshop in 2016 to create a place in south Bristol for craft spirits and cocktails. A small area of The Old Bookshop is dedicated to their G&Ts and cocktails between 6 – 11pm Wednesday to Saturday, and 12.00 – 8pm on Sunday.
About Wiper and True:
Wiper and True is a brewery based in Bristol. Founded in 2012 after falling in love with brewing at home – learning their craft on a kitchen stove with pots, pans and raw ingredients scattered all around them.
After a period as nomadic brewers, they now have their own home in St Werburghs. Whilst their apparatus has become more sophisticated since those early days, their thirst for experimentation and enjoying their craft remains our driving force. They are fascinated by the simplicity of the ingredients they work with and the eternal possibilities they offer. Their recipes are the product of an imagination obsessed with discovering something beautiful, fired by the perpetual challenge of creating the perfect composition.
Their beer is bottle conditioned, so instead of filtering all the yeast out of it and injecting CO2, we leave the yeast in so it continues to digest sugars. This secondary fermentation is the same process champagne goes through. The result is a gentle fizz giving a more refined texture and mouthfeel. The beer is alive.
It is unfiltered and also unpasteurised. Most breweries tend to use finings to make their beer clear. This is usually a liquid made of sturgeon innards or a form of gelatin. They don’t feel that either of those things benefit the taste of the beer so they don’t put them in. The beer may be a bit cloudy as a result, but they feel that is a small sacrifice to pay to keep it pure and vegan friendly.