Mat Hicks is the head brewer at Fauna Brewing in Arundel, shares his insight in to beers and brewing
When did you first become interested in brewing beer?
I went on a ski trip to Sweden where the old beer was local witbeir. It was the first time I realised that there was something else out there away from the mainstream lagers. It totally blew me away how much flavour there was and how different it was from the Carlsberg cans I used to drink! Back home, I started exploring world beers , local craft beer and real ale. I still remember drinking a Punk IPA before BrewDog became big and thought “that's far too hoppy, it will never catch on!”
How did you get started?
After getting into proper beer and leaving university much poorer I started homebrewing in a shed in my garden which I converted into a small bar with beer taps. Every year I’d invite friends over at Christmas to help consume all the homebrew I’d made. One year, everyone started telling me one of these brews was commercial and stood up against what you could buy down the pub. So I launched it as a cask beer. I had been volunteering at local breweries to get commercial brewing experience and after a year brewing my own beer at other breweries I started working full time at Arundel Brewery.
What’s special about your beers?
We choose a different wildlife conservation cause to support for every beer we brew. We support endangered species in Africa, as well as projects at home.
Our core range of African conservation brews are partnered with The David Shepherd Wildlife Foundation; a charity that works to protect endangered species and their habitats. Each beer is brewed with the character of the species it supports - a fast drinking, elegant cheetah lager, a playful and dependable wild dog IPA or a small but mighty, quirky pangolin table beer. We also work with the red Squirrel survival Trust and named our bitter for these special creatures Bushy Tail Best Bitter.
We have our own Meadow Maker initiative; the sales of each cask of our Meadow Maker golden ale, our Elderflower Gin or our Tree Planter Session IPA plant wildflower seeds and tree saplings in Sussex. Wildflower meadows are the most efficient method of carbon capture, and promote biodiversity, as well as habitat for much needed insects and pollinators.
If there is anyone in the world you could produce the perfect pint for, who would it be?
I’d love to produce the perfect pint for Bill Murray. I think he’d be a hoot to sit and have a beer with and if it was something I’d created for him even better! From history, I’d choose Nelson. I’d give him something a bit more fruity and uplifting than the dreadful watered down ale he would have had to go into Trafalger drinking.
What is the magic ingredient in your beer that makes it taste so good?
It’s a combination of several things coming together. Local malting barley, I try not to use over used hops that have dominated certain beers, and we are still working our way towards a perfect yeast combination.
How do you relax outside of the brewery?
In the summer I like to be in the garden, checking over the vegetables and sat in the sun with a beer. I also unwind by spending the occasional weekend dressed in heavy wool and heavy equipment doing late Victorian military living History. I’ve been doing this for over 10 years and have been all over the world with it. A few years ago, we were in rural South Africa in temperatures of 45 degrees re-enacting the battle of Isandlwana with hundreds of Zulu warriors. I really got into Windhoek beer out there.
What is the best food to pair your beers with and why?
That depends on the beer. Our Cheetah Lager pairs well with a Sussex cheddar, Our Pango table beer is used in our Pizza bases at the taproom. Our chef says its the best dough he’s ever made. And you can’t go wrong with our wild dog IPA and a curry!
www.Faunabrewing.com
