James Rylance

Where He Works

Harbour Brewing Co.
Eddie Lofthouse
Tretoil Farm, Bodmin, Cornwall
Brewer / Forager 

In 2012, The Harbour Brewing Co. was just a fledgling idea: to brew proper beer reflecting the land (and shores) from where it came. Taking the best raw ingredients - awesome hops, Cornish spring water tapped straight from the source - and bringing them to life through dedication to technique.

"One of his specialities is to use ingredients that are specific of the time and the place which really identifies us as a Cornish brewery."

The concept evolved by the ocean - hence, 'Harbour' - but the beer came into being on the farm. There is joy in returning to the roots of the ingredients. The heritage of the space, of the land, of the ocean, remain our inspiration. Everything clicks; the farm is Harbour's home.

James Rylance working at Harbour Brewing

"I went to uni to study fine art and I left wanting to be a craftsman and I see now what I do now as being a craftsman."

I came to Harbour in February 2018 so about 18 months ago, I was running a brewery of similar size in London and after being in London for 10 years me and my girlfriend were ready to escape the city and move to the countryside.

"Day to day work is really broad. I go from all the stages of producing beer to looking after our livestock, to farming the land on our farm, to being out there talking to customers and representing the brewery."


I've known Eddie through the beer scene for years and we had talk about the farm and what could happen there in the future, then about two years ago things started to line up. I was ready to leave London and Harbour was ready to start the new R&D project.

"When you do the thing you love as a job it never stops. With the farm being a big part of my job, I spend a lot of time at work being outdoors and that’s something I love because in my time away from work I love to be outdoors."


James Rylance pouring a beer at Harbour Brewing

It’s been a big change in every part of life going from my 20's in East London to living in a beautiful little town on a river that runs to the sea doing my dream job exploring what fermentation that’s tied to where it’s from can produce.

"You can do something that’s great and really worked out well but straight away you’re thinking what’s next? How can I improve? What can I do better?"


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