Two globetrotters who met at the gates of their children's school in Helensburgh have turned their love of craft beer into a bespoke and growing business.
No Limits Brewing only formally started selling their small batch brews in November but have quickly gained a following.
Henry Boswell and Andy Logan became friends after meeting outside Lomond School.
Now they talk of milk stouts, IPAs, American pale, citrus, cherry notes - there's a long list of types of beers and flavour profiles.
Most pubs in Scotland are 'tied' to single breweries, limiting what's on tap. So small brewers had to compete for limited space intially, then tried to pivot to supermarkets.
But for No Limits, they bottle directly for customers with their small batches every four to six weeks.
That allows them to offer "fresh, small batch" quality beers.
In fact, the most they can produce of a single beer is 240 litres (equal to two US barrels of beer). And their main brew pot is one US barrel or 120 litres of finished beer.
The beer is then kegged into 19-20L kegs. And from there, they can serve fresh to order into reusable 1L swing top bottles or 2L 'growlers'. Customers can even bring their own containers to be filled.
And they have a 'kegerator', allowing a mobile bar with four kegs for events, such as the recent Helensburgh Skatepark Project fund-raiser which the company supported.
The brewers currently have 11 beers on offer as they try to appeal to what people like, but also help them find something new.
"Our menu changes by the week," says Andy.
"Our regulars always want to try the new ones."
Brewing traditionally uses a three-pot system, but the technology now allows everything to be done in one pot, saving space and cost.
Henry called their Norwegian fermentation tanks as "the Ferrari of fermentation". It allows them to manipulate a brew in different ways, from tight temperature control to adding more hops or fruit or coffee or vanilla, or using the yeasts' own CO2 to carbonate the beer.
But it's all very precise once they work out a recipe. And that comes with two years of practice before they even started selling.
The pandemic might have delayed their original opening goal, but it meant they could hone their craft beers even more finely.
Henry says: "Big brewers become masters of a single beer. We've made 20 since we opened in November."
A recipe spends an initial six to eight hours in their one-pot system, and then 12-18 days in the fermenter.
Traditional brewers use tanks anywhere up to 10,000 litres. For Henry and Adam, 'No Limits' refers to the beer possibilities - not the size of a batch.
It's small, but, says Andy, "this definitely is not a home-brew kit".
"We want to make sure we have a 100 per cent strike rate," says Henry of their customer feedback on their beers. "Since September we have had pretty much 100 per cent."
Henry, 54, is originally from Ruchill in Glasgow, and studied chemistry at university, eventually going on to work for Proctor and Gamble in the US.
He spent 10 years in the US in a community where there were 90 microbrewers, where he fell in love with the craft beer scene.
He returned to the UK in 2017 and moved to Cardross.
Andy, 56, originally from south London, studied chemical engineering and then worked as a consultant for 20 years. He spent more than four years in the Philippines before moving to Helensburgh and started brewing with Henry at Christmas 2018.
"We looked at each other and knew we needed to do this thing," says Henry.
Andy bought a brewing system five days later.
"I always wanted to run my own business," he says.
Originally intending to launch in 2020, Covid left Henry and Andy experimenting independently and learning more about the process.
Then they took over the base of Lennox Brewery in Dumbarton, and brought in state-of-the-art equipment to what is just a small warehouse space.
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Last year, they attended the Cove and Kilcreggan Beer Festival - and sold out all their beers in five hours.
They are co-sponsoring the Helensburgh Beer and Gin Festival later this month - and are looking at it as a big event to introduce more to their menu.
But they're also delivering. Every Friday, their 'beer truck' goes from Cardross to Helensburgh, Rhu, Rosneath and then Cove and back to Helensburgh to get to their customers.
"It's like an ice cream truck for adults," jokes Henry.
"There's a big community that appears to be a genuine community," says Andy.
They can draw inspiration from what others are doing in the brewing world. And it's all about flavour, so all their beers are five per cent proof up to 9.7 per cent.
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"It's the equivalent of being a chef," he adds.
"The starting point is always something we think we will love," says Henry. "If we love it, then some other people will love it as well.
"When you're offering 11 beers, they will always find something they love."
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