How It All Began In the beginning, brew-on-premise establishments began brewing beer using "kits" of pre-hopped concentrated barley extract syrup which was not boiled. The 2nd generation brought the use of kettles to the home brewer, but concentrated syrup was still used as the base. After brewing award winning beers from "scratch" in their basement, Rae Henderson and Dave Harvey decided to offer their experience and techniques to other brewing enthusiasts. They opened Bedford Brewing in the summer of 1997 to offer the 3rd generation of brew-on-premises to rival local micro-breweries. Today, Dave Harvey brings you the finest product on the market today. The Finest Ingredients Four natural ingredients are used in our products: water, malted barley, hops and yeast. The barley is malted, which means it is sprouted (germinated), then kiln dried at various temperatures and humidities. Malting produces enzymes in the grain which, at the proper temperature, will convert starches contained in the kernels into fermentable sugars.