Sobremesa
Sobremesa is a Spanish word that doesn’t translate directly into English. It is the name for the time that Spanish people spend at the table after a meal talking and drinking with friends and family. We chose the name because we like the idea of connecting food and drinks but also enjoying the company in the meantime. Sometimes a sobremesa after lunch can go on for so long it takes you straight into dinner...
What do you do? SOBREMESA Drinks is a multidisciplinary enterprise creating terroir-driven farmhouse beers and natural ciders in Lower Porthamel, Talgarth as well as growing organic soft fruits to flavour the drinks in Racquety Farm in Hay-on-Wye. The whole project is based on a circular economy model: growing the fruit, using it within the drinks, and then valorising the sub-product and closing the loop. We are currently working with Cardiff Metropolitan University to develop a cracker made from the spent apples and spent grain.That way you can enjoy a pint and a snack all made from the same raw materials.
Where are you based? Our premises are located in Lower Porthamel Farm,Talgarth. Here you can find our production site as well as our Tap Room where we offer our farmhouse beers and natural ciders as well as Welsh & borders cheese and charcuterie boards.We also have a range of Spanish snacks. Our mantra is: if it’s not Welsh it’s Spanish!
Why this area? I am Spanish and my partner isWelsh, so we bring together the best of both worlds and live a Spanish life in mid-Wales. I fell in love with Wales ten years ago and have always felt a connection with its people, even when I didn’t speak English! I think the area has such potential for fantastic and unique produce and I’m excited to showcase what it has to offer.There is a strong cider history inTalgarth and I’m also excited about using Welsh heritage apples.
What made you start up this business? The main goal for SOBREMESA Drinks in the long term is to play a part in changing the current food system, by making drinks in a more sustainable way that prioritises short supply chains, local produce and the Welsh terroir.
What’s a tap room and what do you do there? As part of our premises we have a bar area with 5 taps where we offer our drinks.There is indoor and outdoor seating, and children and dogs (on the lead) are welcome.We also have a deli counter with Welsh and borders cheese and charcuterie and snacks. Our local pork scratchings are a favourite. During the summer season we also sell punnets of organic soft fruit from our berry patch in Hay-on-Wye.
When can we visit? The tap room is open Friday and Saturday 12pm-8pm, and on Sundays 12pm - 4pm. If you’d like to stay, there is a fantastic campsite about 20 steps from the door of the tap room. You can sleep between the apple trees that we harvest and beneath the dark skies of the Bannau Brycheiniog. Message us for more details.
What type of education or experience helped you to open/run/manage this business? I have been working in the brewing industry for the past ten years between Spain and the UK and now we have decided to start our own project to have an impact on the way drinks are produced.We are also passionate about bringing our Spanish and Welsh experience to this beautiful corner of the world.
Describe your products: Our approach to cider making is simple: nothing added, nothing taken away.All our ciders are wild fermented, no added sulphites, unfiltered, unfined and unpasteurised and we want to encourage people to drink and enjoy the “Welsh Pomona”. We are one of the few current breweries using only British malts and hops but also incorporatingWelsh ancient grains (Hen Gymro). We have also managed to isolate our own farmhouse yeast from the farm itself and it has been identified by the National Collection of Yeast Cultures. We have named the yeast “Rosalind” after the landlady of the farm.
Anything else you’d like our readers to know? We can organise tours, private events, and company events, just drop us an email at hola@momacellar.co.uk