Pete Flynn profiles Amwell Springs Brewery, situated near Cholsey in rural South Oxfordshire
Set against the gentle countryside of South Oxfordshire, Amwell Springs Brewery is the kind of enterprise that feels rooted in place. It is not simply a brewery that happens to be rural, but one that draws its character directly from the land on which it stands.
Since its founding in 2017, the brewery has grown from a personal ambition into a respected local business, producing beers that are increasingly well known across Oxfordshire and neighbouring counties. At its heart is owner and founder Andrew “Gibbo” Gibbons, whose practical outlook and enthusiasm for good beer have shaped both the brewery and its relationship with the surrounding community.
I met Andrew at the brewery and was given a warm welcome. It is a beautiful setting with one of only around 200 chalk streams globally, with water filtering over decades to produce a natural source for brewing with no adjuncts such as chlorine. Andrew is a very likeable person, and his lively social skills add to the fun side of brewing.
“I have always been interested in brewing beer from an early age and use the finest British products: Bramling Cross, East Kent Gold, and Target hops as well as Marris Otter malt,” Andrew explained.
Amwell Springs Brewery came into being in the summer of 2017, born out of Andrew’s long-standing interest in brewing and a desire to create something distinctive on family land near Cholsey. Unlike many start-ups that must search for the right premises or water source, this venture received help from a natural asset: a clear spring rising on the farm itself. That spring would go on to define the brewery’s identity, supplying untreated water that is integral to every beer produced.
Unlike so many brewers Andrew honed his skills by reading a book, supplemented by him meeting with brewer Dave Maggs, founder of what was West Berkshire Brewery and is now Renegade. “An important transition,” Andrew told me.
The Gibbons family has farmed locally for decades, and that connection to the land strongly influenced the direction of the business. Rather than chasing trends or rapid expansion, the early focus was on learning the craft, refining recipes, and producing beers with balance, consistency and character. From the outset, quality mattered more than scale.
Amwell Springs’ approach to brewing is grounded in simplicity and control. Carefully selected malts and hops are combined with spring-fed water to produce beers that are approachable yet full of flavour. There is a deliberate emphasis on drinkability: beers designed to be enjoyed by regular pub-goers as much as by committed beer enthusiasts.
Over time a core range has emerged, including pale ales, golden ales, amber ales and IPAs, each with its own personality but united by a clean, well-judged finish. Names such as Mad Gaz, Eazy Geez, Stay Jammy and Rude Not To reflect a sense of humour and accessibility that mirrors the brewery’s down-to-earth image. While the recipes may evolve, the aim remains consistent: beers that people are happy to return to pint after pint.
Andrew gave me a sense of the humour: “Chairman Dave is a cheeky nod to my father who was head of a veterinary group but never qualified as a vet.”
From modest beginnings, Amwell Springs has steadily expanded its footprint. Its beers are now a familiar sight in many pubs across Oxfordshire and Berkshire, often appearing as guest ales and increasingly as regular lines. This measured growth has allowed the brewery to build strong relationships with landlords and drinkers alike, rather than overstretching production or compromising quality. The brewery is niche, operating as a six-barrel plant with two full-time employees.
A significant development came with the introduction of an on-site pop-up bar and shop, opening seasonally and making the brewery itself a destination. Visitors can sample beers just yards from the spring that supplies them, often alongside food vendors and informal outdoor seating. This move has deepened public engagement, turning the brewery from a behind-the-scenes producer into a social space where people can connect directly with the product and its maker.
Conscious of local sentiment, Andrew mentioned: “As a residential area we are highly dependent on our pop-up bar between April and October, as the winter months would not be favourable with our local residents.”
Local support has played a crucial role in the brewery’s success. Amwell Springs has been warmly received by nearby villages and towns, where there is a strong tradition of supporting independent producers. Word-of-mouth recommendations, positive feedback from beer festivals and interest from CAMRA members have all helped build its reputation.
Crucially, the brewery feels approachable. Andrew is frequently present at events and pop-up openings, happy to talk about brewing, farming or simply the merits of a particular pint. That visibility fosters loyalty and trust, and many supporters feel a sense of shared ownership in the brewery’s progress.
Having visited the pop-up bar during the weekly Friday afternoon sessions from 3pm onwards, I can vouch for the amazing bucolic setting. Just remember to splash on insect repellent, sunscreen, and wear a hat.
Beyond producing beer, the brewery contributes to the local economy and social fabric in several ways. It supports local pubs by offering distinctive, locally made beers that set them apart from national brands. The pop-up events draw visitors into the area, benefitting food traders and encouraging people to explore the surrounding countryside.
Sustainability is another important element. Brewing by-products are repurposed where possible, with spent grains often going back into the local agricultural cycle as animal feed. The use of natural spring water and the brewery’s small-scale operation align well with broader environmental values common in rural Oxfordshire.
Like many independent breweries, Amwell Springs has faced its share of challenges. Scaling up production while maintaining consistency is a constant balancing act, particularly in a competitive market where consumer tastes can shift quickly. Equipment costs, staffing demands and distribution logistics all place pressure on small producers.
The future appears cautiously optimistic. There is scope to expand its visitor offering, increase production slightly, or introduce more limited and seasonal beers without losing the qualities that have earned local loyalty. Any growth, however, is likely to remain measured and purposeful rather than rapid.
At its core, the brewery’s ambition seems less about becoming big and more about becoming established: a long-term presence that locals can be proud of. By continuing to focus on quality, community engagement and sustainable practices, Amwell Springs is well placed to strengthen its role as both a producer of good beer and a valued part of the local landscape.
In many ways it represents the best of the modern British craft brewing movement: rooted in place, shaped by personal commitment and supported by a community that values authenticity. From a simple idea and a natural spring, Andrew has built a business that reflects its surroundings and contributes positively to them. Whether enjoyed in a local pub or beside the spring itself, Amwell Springs beers tell a story of patience, pride and local connection — and that story is still unfolding.