In 1905, Thomas Fentiman, an iron puddler from Cleckheaton, England was approached by a fellow tradesman for a loan. A deal was struck and a recipe for botanically brewed ginger beer was provided as security. The loan was never repaid so Thomas became the owner of the unique recipe.

Thomas began using the recipe and producing botanically brewed ginger beer which he delivered door-to-door using a horse and cart for transport. His ginger beer was stored in handmade stone jars known affectionately as ‘grey hens’ which were stamped with an image of Thomas’ pet dog ‘Fearless’ after winning the ‘Crufts’ obedience class in 1933 and 1934. Fentimans botanically brewed ginger beer quickly became very popular and the family business grew, with several brewing and production facilities being opened in the North of England.

FENTIMANS TODAY

Over 100 years since Fentimans started brewing botanical drinks the business is still in the Fentimans family and is owned by the Great Grandson of Thomas Fentiman. We also continue to make our delicious natural beverages by the multi-stage botanical brewing technique. Our processes have been updated and our beverages are now carbonated before being filled and pasteurized to extend the product shelf life. The one thing that has not changed is the superior quality and unsurpassed taste of our drinks.

WHAT IS BOTANICAL BREWING?

Botanical brewing is the time-honored 3 step process which extracts flavor out of botanical ingredients.  The result is an authentic drink that delivers flavor complexity and superior taste.

After the milling and crushing of natural ingredients, they are added to water and gradually heated until the release of a flavorsome botanical extract.

Water, natural flavours, sugar and brewer’s yeast are then added to the botanical extract.  The live liquid is then left to ferment for 7 days.

It is this process that produces the depth of flavor, complex mouthful a rich texture which are the hallmark of Fentimans drinks today.