THE Argus has had a sneak preview of Newport brewer Tiny Rebel's just-opened £2.6million bar, venue and brewery.

The new site in Rogerstone opens to the public next week and will offer tours so people can see first-hand how their favourite brews come to life.

Bradley Cummings, the co-founder of Tiny Rebel with his brother-in-law Gareth Williams, believes the brewery offers something unique to the UK.

“We feel that there is nothing like this in the UK – there’s not a brewery in the UK which has got the facilities front and back of house that we have,” he said.

“Everything is done on site from start to finish.”

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The new brewery will officially open on Saturday, July 1, but suppliers and special guests were invited for a first glimpse around the site earlier today.

Mr Cummings added that the company is keen to stick to its roots, and will look to involve the surrounding Rogerstone community where possible.

“We are busy putting the final few touches together before it is ready to open but this is all part of the project,” he said.

“The aim of the new place is to create a hub – somewhere we can bring customers we supply to, or just people who drink our beer or just people who are fans of Tiny Rebel.

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“People can hire this space – for networking, meetings or parties.

“We’ve got a wedding booked next year and a christening booked for the end of this year.

“It is more of a community hub which we are trying to create for the people around Rogerstone.

“We want to be quite tight knit with the community around us and be the type of brewery that looks after the people close by.”

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The journey from a garage in St Brides to the multi-million pound brewery in Rogerstone has surprised the pair behind the beer.

“From being in the garage to being in this new location, the meeting rooms alone are bigger than that garage. We never thought this day would happen,” the co-founder added.

“It still has not sunk it yet that this will be future of Tiny Rebel and I don’t think it will for a while.

“The long term goal was to do everything ourselves – bottle and can in-house, keg, cask, brew, to testing and a lab and a warehouse.

“Then to have the bar serving it – it has always been the main goal and we’ve hit it in five years, rather than 10 or 15, which we first thought it might have taken.”

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