Our small craft brewery is located in the seaside town of Llandudno, North Wales. Established in 2015, our aim is to brew the best beer we possibly can. For us, this means using the best ingredients we can source and treating them with respect, experimenting with new techniques, and doing everything we can to produce consistently great beer.


Brewing is a natural process that occurs when water, malted barley, hops and yeast are combined. While we do everything we can to control our variables throughout the brewing process, once fermentation is under way we believe in minimal interference. We cap our tanks towards the end of fermentation so that our beer is naturally carbonated, and around half our beers are dry-hopped in the tank. Otherwise we leave it alone. We do not filter or pasteurise our beer, and we are open about what we put into it above and beyond the four core ingredients.

  • We use high quality, traditionally floor malted barley and mill it onsite the day before each brew.
  • We source the freshest hops possible and store them cold to keep them fresh.
  • We mostly brew with liquid yeast, although we occasionally use dry for one-off brews. Yeast are the most important workers at the brewery and we do all we can to ensure that conditions are right for a good, clean fermentation.
  • All our beer is packaged onsite at the brewery.


  • Our water comes from Snowdonia, via the tap and through a carbon filter to remove the chlorine. Brewing water doesn’t get much better – it is mineral free and can be built up to brew pretty much any style.
  • We add minimal brewing salts (calcium chloride and calcium sulphate) to increase the calcium levels in the mash. This ensures strong enzyme activity (when starch in the malt is converted into fermentable sugars), good fermentation and aids beer clarity.
  • Adding food-grade phosphoric acid or sodium bicarbonate allows us to adjust the pH of the mash, again encouraging strong enzyme activity and aiding beer clarity.
  • We add a small amount of kettle finings (derived from seaweed) and yeast nutrient to the boil – this improves beer clarity and ensures our yeast stay fit and healthy. We do not use any other finings (such as Isinglass, derived from the swim bladder of fish) or clarifying agents.
  • We sometimes use grains other than barley, such as wheat, rye and oats.
  • Our beers are typically vegan friendly, although we have brewed with lactose in the past (Chocolate Orange Milk Stout). We always list anything out of the ordinary on the label.


Dave and Emma Faragher founded Wild Horse Brewing Company in March 2015. Dave is our head brewer and Emma oversees accounting, as well as having a full-time job elsewhere. Brewers Chris Wilkinson, Ryan Hazeldine and Aled Lewis make up the production team, Chris Holyfield looks after sales and Ryan Sharples delivers beer to trade customers as well as supervising our brewery shop and taproom.  Dave and Emma grew up in the area and, after 13 years away and inspired after visiting dozens of craft breweries across Canada and the USA, returned in 2014 to open a brewery of their own.


Dave and Emma’s love of North American craft beer started whilst living in Calgary, Canada between 2010 and 2014. A tour of Wild Rose Brewery shortly after arriving in the city opened their eyes to the exciting world of craft beer, and they never looked back.


Dave has been brewing since 2011, starting with a simple homebrew kit (a gift for his 30th birthday) and quickly moving on to all-grain batches. Dave’s first ‘brewery’ was on the balcony at the couple’s 24th floor apartment in downtown Calgary, a particularly challenging location when the wind blew and the temperature dropped to -30C. In early 2014 Dave received 3 gold and 1 bronze medals at national Canadian homebrew competitions for his blonde ale – Buckskin Blonde is based on this recipe.


On returning to the UK, Dave spent 3 months studying at Brewlab in Sunderland, to learn all about commercial brewing, and achieved a Diploma in British Brewing Technology. In May 2017, Buckskin Blonde was awarded a Gold Medal at the SIBA Regional Keg awards in the Premium Bitters & Pale Ales category. In June 2018, Chris Wilkinson was awarded a General Certificate in Brewing from the Institute of Brewing and Distilling.


We use the highest quality malt and mill it freshly for each brew.

Dave Faragher
Brewer & Founder

We use the best ingredients we can source and treat them with respect.
Chris Wilkinson


Wild Horse HQ is only a few miles from Conwy mountain and the neighbouring Carneddau mountains of Snowdonia. This area is home to what is believed to be the only truly wild population of horses in the UK. These horses have been roaming these hills for centuries and thanks to their hardiness and the endeavours of generations of local hill farmers, the population has survived to this day.

Interestingly, in Tudor times, King Henry VIII ordered the feral native ponies to be destroyed, because they could not carry a knight in full armour. More recently in 2013, a study by Aberystwyth University revealed that the horses are a genetically distinct population, confirming the population has been isolated for at least the last several hundred years.