Mark loves beer. He loved it so much that he started studying alcohol professionally the moment he turned 18. His passion for complex flavours led him to became a French Wine Scholar (FWS).
Before his 22nd birthday, Mark received worrying news from the doctor and was advised to stop drinking. He tried many alternatives but nothing gave him the experience he wanted.
So Mark began the search for a healthy alternative to beer that is more than just alcohol-free.
During a research project, he accidentally came across a copy of The Kissa Yōjōki (喫茶養生記), published in 1211 AD Japan. It detailed our ancestors were using herbs for their effects on the mind.
Mark brought his findings and enlisted help from plant scientists and experts across leading UK Universities.
However, when attempted to challenge the brewing status quo, he was met with skepticism.
So Mark set up a team and started brewing in his own kitchen. Though it wasn't pretty, their beer surprisingly won several start-up competitions and many early-tasters loved it.
IMPOSSIBREW was born. Defined by our mentality of making the impossible, possible.