Freemasons Hotel Brewing a New Chapter for Bridgetown

Ronan McPhilemy is the licensee of the Freemason’s Hotel and under his managership in the last two and half years he has revitalised this heritage listed hotel, transforming it into a vibrant hub for locals and visitors alike.

Ronan previously ran the Mulberry Tree Café for seven years in town, a successful family run business, before venturing into operating the Freemason’s Hotel, a business which, in its way, is more demanding and complicated to operate, with onerous restrictions, the provision of accommodation, severing meals and drinks and having live entertainment. Despite the increased demands, the running of a hotel has a more rewarding aspect for Ronan to enjoy.

Ronan goes onto explain, “It’s given me the opportunity to pursue one of my greatest passions, that’s made this journey especially rewarding.

“For around ten years now I have been brewing my own beer, I enjoy the creative process of brewing, it’s become a real labour of love.

“It’s all about developing recipes, selecting the right malts and hops, and brewing different styles of beer, from pale ales and lagers through to rich stouts.

“The type and roasting of the malted barley has a huge influence on the finished beer. Lightly kilned malts produce the pale colour and delicate flavours found in many pale ales and lagers, while darker roasted malts create the richer colour and roasted coffee and chocolate notes typical of stouts and porters.

“Hops are equally important. They balance the sweetness of the malt while adding bitterness, aroma and flavour, as well as acting as a natural preservative. Fresh and dried hops each bring their own unique characteristics. “Choosing hops is much like selecting herbs when cooking, they’re a vital ingredient that can completely change the finished product.

“When applying for a brewing license, I was encouraged to obtain a combined brewing and distilling license, allowing for an expanded range of drinks.

““I’ve now set up brewing production area in one of the back rooms of the hotel, I can produce around 250 litres in a single brew before transferring it into 50-litre kegs, ready to serve straight from the tap.

“We now have our craft beer, Freo Ginger Beer and Freo Hard Lemon all on tap.”

In years gone by, many country hotels brewed and distilled their own beverages, each developing a distinctive range unique to their establishment.

In many ways, that tradition has come full circle. Bridgetown is now home to several businesses producing their own handcrafted beers, spirits and wines, giving locals and visitors an impressive selection of locally made beverages. It’s a testament to the town’s thriving food and drink culture, and one that leaves patrons spoilt for choice.