Gloucestershire Pubs 

Nailsworth Brewery

Registered August 1889 to acquire the business of Clissold & Sons founded c.1800. Amalgamated with the Cheltenham Original Brewery 1n 1908 and was closed. Maltings used as a club / brass band rehearsal rooms.

NAILSWORTH BREWERY

The Nailsworth Brewery was registered in August 1889 to acquire the business of Clissold & Son who had established brewing on the site c.1800. In 1908 the Nailsworth Brewery was amalgamated with the Cheltenham Original Brewery and was closed. Most of the brewery and malting buildings were demolished. Part of the old premises is still in use as a band practise room for the Nailsworth Silver Band.

NAILSWORTH BREWERY TIED HOUSES

Anchor, High Street, Chalford (1903)

Bell*, Randwick (1903)

Blue Boy, Hawkesbury (1891, 1903)

Boot, Market Place, Tetbury (1891, 1903 lessee)

Britannia, Cossack Square, Nailsworth (1891, 1903)

Builders Arms, Chalford (1903)

Carpenters Arms, Miserden (1903)

Carpenters Arms*, Westrip (1903)

Castle*, Eastington (1903)

Catherine Wheel, Bibury (1903)

Crown, The Cross, Nailsworth (1891, 1903)

Crown, Waterlane, Oakridge (1903)

Crown*, 36 High Street, Stroud (1903)

Cyprus, Lightpill (1903)

Duke of Gloucester, Quay Street, Gloucester

Fostons Ash, Cranham (1891, 1903)

George*, Bisley (1903)

George, Market Street, Cinderford (1891, 1903)

George, Drybrook (1903)

Gloucester House*, Edge (Edgemoor Inn) (1903)

Golden Fleece, Rodborough (1903)

Grafton Brewery, Grafton Road, Cheltenham (1903)

Hanover, Hanover Street, Cheltenham (1903 lessee)

Kings Arms, Chipping Sodbury (1891, 1903)

Kings Head, Parsonage Street, Dursley (1891 lessee, 1903)

Kings Head*, High Street, Kings Stanley (1903)

Kings Head*, Upton St. Leonards (1903)

Lamb, Long Street, Dursley (1903)

Little Crown, Commercial Street, Cheltenham (1903)

Ludgate Brewery, Wotton under Edge (1903)

Montpellier Ale Stores*, Cheltenham (1903)

Nelson, Iles Green, Oakridge (1891 lessee, 1903 lessee)

Nelson*, 46/47 High Street, Stroud (1903)

New Inn, Pound Hill, Avening (1891, 1903)

New Inn*, Camp (1903)

New Inn, Frampton on Severn (1903)

New Inn*, Silver Street, Stroud (1903)

New Red Lion, Chalford (1891, 1903)

Old Castle*, Kings Stanley (1903)

Ormonds Head, Long Street, Tetbury (1891, 1903)

Plough*, Sheepscombe (1903)

Prince of Wales*, Cashes Green, Cainscross (1903)

Princes Plume, 22 Princes Street, Cheltenham (1903)

Rising Sun, Ruspidge, Cinderford (1891, 1903)

Rose and Crown, Nympsfield (1903 lessee)

Royal Oak*, St. Marys Street, Painswick (1903)

Royal Standard, Swindon Road, Cheltenham (1903)

Shears, Uley (1891 lessee, 1903 lessee)

Star*, New Street, Painswick (1903)

Sudeley Arms, Winchcomb Street, Cheltenham (1903)

Suffolk Arms, Suffolk Road, Cheltenham (1903 lessee)

Swan, Gosditch Street, Cirencester (1891, 1903)

Thrupp Inn, Thrupp (1903)

Victoria, Gloucester Street, Stroud (1891, 1903)

Wheatsheaf, Lower High Street, Cheltenham (1903 lessee)

White Hart*, High Street, Berkeley (1903)

White Horse, Regent Place, Swindon Road, Cheltenham (1903)

White Horse, Cirencester Road, Frampton Mansell (1891, 1903)

White Lion, Rodborough (1903)

Woolpack, Stonehouse (1891, 1903)

Yew Tree, Nupend, Horsley (1903

                        * Holmes & Co., Church Street, Stroud

                           Taken over by Nailsworth Brewery

NAILSWORTH BREWERY

from the 'Noted Breweries of Great Britain and Ireland' 

by Alfred Barnard.

From Cardiff we next travelled through interesting and ever-changing scenery to Nailsworth, a journey of several hours. Soon, after leaving Newport, a charming country opened out to view, and as we neared Chepstow, we obtained delightful peeps of valleys, speckled with cattle and overtopped with hanging woods, together with delicious hillsides brilliant with apple orchards. It was harvest time, and, as we approched Gloucester, the scene changed, and we found ourselves quickly passing through fields of golden grain, studded wirh cornflowers and poppies. Beyond these were large tracts from which the corn harvest had lately been gathered, and others where the reapers were still busy, whilst, in some places, the produce was in the act of being drawn to the homesteads.

As we neared our destination, we crossed a river whose banks were clothed with a soft green verdure, on which were clusters of cottages irregularly scattered amid 'gardens stored with peas and mint and thyme, and rose and lily for the Sabbath morn'.

All too soon we reached the station, where we found an omnibus, into which we packed our belongings, and by which we were taken to the hotel. After doing justice to a substantial meal, and the afternoon being delightful, we sallied forth to take stock of Nailsworth and its picturesque surroundings.

The morning, noon, or evening of an August day each have their separate charms. If we walk through the fields, orchards or gardens, beauty and prodigality are all around us: or if we drive along country roads, we have the fields of golden waving corn and gathering harvest, with their surrounding woods and copses still in their leafy beauty. Or, if we walk early, we see the skylark circling in the sunny beams of the morning, mounting up and up, chanting all the while his merry roundelay; and, besides, we see the gossamer curtailing  every hedge, and the dewdrops clinging to every blade. At noon, we see the many-coloured butterflies flit by, and and at night the dragon-fly glances gold and silver in the moonbeams. How we revelled in it all when, after passing through the principal streets of the town, we found ourselves in the beautiful valley, and, walking along by a gurgling brook, discovered we were on the road to Minchinhampton.

It was one of those deliciously still and quiet afternoons, when the piled up woods seemed to be hushed in the deepest tranquillity. In the orchards the plum trees were bending under their fertile weight; the corn, still left standing, was turning red gold, and the cottage gardens were wonderful to behold, with their noble pyramids of many-coloured hollyhocks, sunflowers, sweet-williams and dark red clove pinks.

When we had reached the level of Minchinhampton Common and Amberley Bank, we had a fine view of Nailsworth, Horsley, Avening and Minchinhampton, with their lovely surroundings. No more charming scene than this, with its fertile valleys and diversified scenery, can be found in the county of Gloucester. The neighbouring hills are richly clothed with stately beeches, and the scenery is enlivened by numerous brooks and rivulets, forming, in various parts, cascades of picturesque and interesting appearance. This is the heart of the clothing district, hence these swiftly-flowing streams, as they pursue their course through the fertile valley, not only enlive the scene, but give motion to the numerous mills, which afford employment to nearly all the inhabitants of the locality. The high road from Bath to Cheltenham runs through Nailsworth, and the drive thence through Painswick to Cheltenham is singularly beautiful.

We set out early the next morning to visit the Nailsworth Brewery and Maltings, which are the most important works in the town and parish, and give employment to a large number of the inhabitants.

The Nailsworth Brewery, which now covers upwards of two acres of freehold ground, and is one of the most important in the district, was established early in the present century. It was founded by Messrs. Joseph and Samuel Clissold & Son, Nailsworth Brewery, who together carried on the business for a number of years, until the year 1842, when Mr. Samuel Clissold died .

After this time, and until 1850, Mr Joseph Clissold carried on the concern by himself. At this period the business had so considerably increased that additions to the premises were rendered absolutely necessary, and the brewery was consequently enlarged and partly rebuilt. The present high reputation of the Nailsworth porter and bitter ale was established at this time by the energetic proprietor, and was consirably augmented by his son, Mr. W.G. Clissold & Son, who joined   his father, and under the name of Clissold & Son, rebuilt the brewery, and made many important additions to the plant.

In 1874, Mr. Joseph Clissold joined the firm, and the business was carried on under the name of Clissold & Sons, which title it retained until its formation into a Limited Liability Company.

Since that time, under the present active management, the concern has made vast strides, and the brewery, which is now working up to its utmost capacity, is said to rank first in the locality for quality, and second or third for output.

Directly after breakfast we made our way to the famous brewery, which we had come so far to see. From Market Street we entered Brewery Lane, in which is situated the establishment so noted throughout the county for its porter and bitter ales.

The brewery comprises a picturesque group of buildings, of various heights and architectural designs, which have a frontage to the street of 300 feet. In the middle of the distance is the loading-up department, where four vans can be drawn up at any one time under cover, at the back of which is the brewhouse, the loftiest building of all. The brewery being built on the side of a steep hill, some of the upper storeys are on a level with the sloping yard behind.

On presenting ourselves at the office, we were politely received by the Messrs. Clissold, who arranged for us to be shown through the premises, which also include some important maltings. In order to begin at the commencement of the brewing process, we were conducted to the brewery yard, which we entered by a gate in a line with the office building.

Ascending the hill, we entered the mash room from that level, and climbed a steep staircase, therefrom, which leads to the malt-receiving room. As the malt stores are all situated in the maltings at the top of the yard, it is not necessary to keep more than a day's supply in this place.

In the middle of the floor is a hopper, into which the malt is tipped from the sacks; it contains, at the bottom, a screen and magnetic separator, for securing and preventing any chance nails or pieces of metal from injuring the malt mill, from whence the grain passes directly to the mill rollers placed at a lower elevation. When the malt has been crushed, it falls through a shoot into the grist-case, erected over the mash-tun. Over the roof of this building is the large cistern, used for storing brewing water, which commands two hot-liquor tanks heated by steam-coils. The Moors spring, situated to the left of Chestnut House, on the opposite hill, and a deep well, are the sources from whence the firm draw all their water. Rising from the Cotswold Hills, the pure element is collected in a capacious cemented reservoir, from whence it is conveyed by pipes to the brewery.

The mashing floor, to which we next bent our steps, is on the first storey, and contains, besides other vessels, a large covered mash-tun constructed of iron, lagged with felt, and encased with wood. This capacious tun is fitted with powerful rakes driven by steam-power, and contains slotted metal draining pipes. It is commanded by a Steel's mashing machine, and fitted with all the latest improvements. Beneath the heating tanks is the underback, also of iron, in which is laid a set of copper heating coils for maintaining the temperature of the wort. On this floor, to the west of the mash-tuns, is situated the head brewer's private room, sampling sink, and the Excise office.

Following the course of the wort we next visited the copper-house, situated on a lower storey, where is the copper, fitted with a copper fountain and heated by fire. In close proximity is a large heating tank, for supplying hot liquor to two steam-boilers, and a hot-water cistern in the cask-washing shed. Here also is a pumping engine, for delivering liquor to the boilers.

From the gallery of the copper-house we overlooked a cast-iron hopback, of considerable dimensions, fitted with metal draining-plates; by its side stands a Worthington pump, and a wort pump, for delivering the hot wort to the open cooler: also two other pumps of less power, worked by a gas engine placed in the adjoining room.

To the cooling loft, situated on the top storey of the fermenting house, we next bent our steps. It is a spacious room, open to the roof, with louvered walls, and contains an open cooler, 18 feet square, and two vertical refrigerators of the newest pattern; also two capacious cold-water tanks, the contents of which are used for cooling purposes.

Descending the staircase, we came to the half-landing, where is situated the laboratory, neatly furnished and fitted up with the usual vessels and appliances. After this we descended to the noble fermenting room, measuring 60 feet square, and ventilated on the most scientific principles. It contains eleven fermenting tuns, each holding forty-seven barrels, and fitted with attemperators and parachutes of the most approved pattern. On the sub-floor, near the stairs, are two more fermenting rounds, and, at the end, three large settling squares, fitted with attemperators, each holding forty-seven barrels.

A staircase from this floor leads down to the skimming room, containing three large yeast-backs and three store-yeast receivers, placed in air-tight cases, and fitted with attemperators. In close proximity to these stands a Johnston's yeast press, and beyond, seven vats for storing old ales.

Continuing our walk, we next came to the loading-up stage and the clerks' office, the latter situated at the corner of the loading-room, and finally reached the great vat cellar, the most important building on the premises. This lofty and noble chamber is 60 feet in length, and contains twenty-four vats for maturing beers. They are erected on rolled iron girders, supported by massive columns of the same metal, beneath which are stored hundreds of carriage casks, containing running and other ales.

Retracing our steps, we took a peep at the cask-washing operations, carried on beneath a roof adjoining the loading stage, and then made our way back to the brewery yard. Here there is a lofty hay shed, open at its sides, and several buildings appropriated to cask-timber stores, coal bunks, etc.; also, attached to the brewhouse, the engine-room and boiler-house, the former containing a vertical engine of eight horse-power, the latter two steam-boilers of twenty horse-power.

At the foot of the hilly yard is a range of stables, with a bay at each end, having hay and corn stores overhead. Here, also, is an engine for driving the chuff-cutting machinery, a harness-house, and a mess-room for the stablemen.

Opposite the stables is the beer-bottling department and stores, occupying the larger part of a building formerly used as a malting. In the first two rooms entered, we passed rows on rows of bins, erected on the walls, for stacking the bottled beer. The third, formerly a growing-floor, is called the bottling-room, and contains a number of filling and corking machines, whilst, beyond, are other places for washing the bottles by machinery, and for storing empty cases, etc. The remaining portion of this malting is used as a hop loft, for which it is well adapted, and is capable of storing 800 pockets of hops.

Leaving the bottling stores behind us, we crossed the roadway to a second yard, at the base of a hill, extending down to the banks of a pretty stream, running through the town, which finally joins the river Frome. This yard, which enclosed by a brick wall, contains the coopers' shops, other, and more important, cart sheds, and a spacious cask yard.

On the heights above the stream is Chestnut House, on the one side, the residence of Mr. W.G. Clissold, one of the managing directors; and on the other, embosomed in trees, the house of Mr. Joseph Clissold, his brother; both being situated about half a mile from the brewery.

Leaving the brewery behind us, we made our way through the yard, up the hill, to the firm's maltings, situated about 100 yards from the brewhouse. The buildings, constructed entirely of local stone, are situated on a very advantageous site, and have a fine appearance from the town. They comprise two malthouses, of fifteen and thirty-quarter steeping capacity, built on opposite sides of a yard, and connected by a bridge at each end. Messrs. Clissold have spared no expense in the erection and fitting up of those buildings, and they contain every new appliance for screening barley and malt, and for the accomplishment of a perfect result in the growth and drying of malt.

The maltings are under the management of Mr Jos. Clissold, who conducted us through the premises and explained the process. Our first visit was to the No. 2, or new malting, recently built, which is 80 feet in length and 32 feet in breadth, and contains two cement steeps, one for each working floor.

The floors in this and No. 1 malting are all laid with asphalt, and each is lighted by eight ventilating shuttered windows, and the ceilings are supported on stout iron columns. A spring on the hillside, which yields an inexhaustible supply of the finest water, is utilised for filling the steeping cisterns and sprinkling tanks.

Over the growing floors are spacious barley garners and malt stores, and, in a bay, or wing of the building, are two rooms, one above the other, devoted to the screening operations, the top one having direct communication with the malt bins on one side, and on the other, with the bridge leading to the No. 1 malting. In the centre of the room is a large hopper connected with a set of Nalder's newest screens, placed on the ground floor, where the malt is sacked for cartage to the brewery.

The kiln is a double one, and both drying floors are laid with Hermann's patent wire flooring, the green malt being delivered thereto by a chain-hoist, worked by a gas engine, placed in another part of the building.

In the roof of the malting, from end to end, runs a gangway, or bridge, on which the barley is wheeled to the bins or stores as required. Level with the kiln floor is the second bridge, leading to the opposite malting, in the centre of which is another hoist for delivering barley to either malting.

The No. 1 kiln logie, to which we next descended, contains two open furnaces enclosed in a brick chamber, which is fitted with patent draught regulators, and, erected over the fires, is a heat dispenser.

Retracing our steps, we crossed  the last-mentioned bridge and entered a new building, adjoining the No. 1 malting, which contains a kiln specially erected for sweating barley, and having a wire floor. Next to the kiln, are two hoppered bottomed bins of vast capacity for barley, connected with two of Boby's patent barley screens, which are also worked by the gas engine. The No. 1 malting is similar to that described, but its malting capacity has been reduced by covering one of the growing floors with malt bins, to increase storage capacity.

Before closing this brief notice of these fine maltings, we may add, that the kilns are on the most approved principle, and the arrangements for diffusing the heat are such, that there is no variation in temperature on any part of the drying floors.

On leaving the maltings we were taken to the sample room, to taste one or two specimens of the firm's brew. The Nailsworth Brewery has always been noted for its bitter and pale ales, hence we decided to sample both. We found the bitter ale simply delicious, full of life, well flavoured with hops, and for brightness and condition quite up to the standard of the London and Burton ales. Stout has always been a speciality of this brewery, its fame having long since reached almost every village and town of Gloucestershire. We sampled the extra stout, which we found to be a rich drink, full of  body, and of highly nutritious qualities. Of the bottled pale ale and porters we can also speak in unqualified terms of praise, as they are quite up to and as good as any turned out by the London bottling houses.

We next paid a hasty visit to the offices - which comprise counting-house, cashier's office, and partners' room - before accepting Mr. Clissold's hospitality.

In conclusion, we should state that the Nailsworth Brewery Co., besides owning a large number of tied houses, have on their books as many as four thousand customers, and also that, during the last thirty years, their output has been more than trebled, and that, shortly, they will be obliged to enlarge their brewery, to meet the increased demand for their ales and stout.