An Afternoon with Rick Astley at His London Brewpub

“I don’t know if you want a sniff, but you’re getting one,” Rick Astley said, holding his palm towards me.

In his hand were pellets of compressed hops. I took one, followed his lead, crushed it, and inhaled the aromatic blend, which was resiny, earthy, and spicy.

Fast forward 38 years from my teenage days of hearing “Never Gonna Give You Up” repeatedly in a Barnsley clothing factory, I found myself in a brewery sniffing hops alongside the iconic singer.

Astley, now 59 and originally from Newton-le-Willows, Merseyside, has seen an impressive resurgence in his career, boasting a No. 1 album release in 2016, captivating performances at Glastonbury in 2023, and an unexpected new venture as part owner of a pub in London.

“I’m more of a wine enthusiast these days,” he confessed, “but I have rekindled my love for beer.” This renewed passion is influenced by Mikkel Borg Bjergso, a Danish brewer who approached Astley in 2017, eager to collaborate with his childhood idol.

“My wife, Lene — who also manages my career — is Danish, so she was very enthusiastic about the project.” They met at the De Proefbrouwerij brewery in Belgium, where they crafted Astley’s Northern Hop, a red lager with a hint of ginger reflecting the singer’s signature hair color.

Bjergso established Mikkeller in 2006 as a “cuckoo brewery,” renting brewing space from existing establishments. His beers are known for their bold flavors, adding a unique element to the rising craft beer scene, especially since no one else is crafting beers with Rick Astley.

Their initial collaboration was a hit, leading to more creations. In 2018, they opened a bar in Shoreditch, followed by the Mikkeller Brewpub in Exmouth Market the next year, showcasing beers brewed on-site.

Reflecting on his early days as a drummer in a Newton band, Astley reminisced about persuading the landlord of the local station pub to let them perform. “Eventually, he allowed us to play on Tuesdays and Wednesdays,” he recalled, which eventually led to gigs at working men’s clubs. However, his rise to fame put a temporary pause on his pub performances.

“I enjoy the atmosphere and now go out with friends,” he mentioned. “But back in the Eighties, I was conscious about being recognized. Someone might have noticed me and said something inappropriate.”

Astley maintains a policy of no drinking before he performs. “I require Yorkshire tea on my rider. Very un-rock’n’roll, I know.”

He characterizes his brewpub more as a bar than a traditional pub. “I don’t want to lean too heavily into the northern aspect, but I wonder how a standard pub would fare here. This place feels special.” The venue has a bright and inviting ambiance. “When I visit a restaurant, I expect honest recommendations, and it’s the same here. With 20 beers on tap, we have the knowledge to guide patrons.”

In the brewery’s back area, shiny, hissing cylinders indicated a new brew in progress. “Today we’re making Never Enough, a bright pale ale,” said bar manager Jake Milne. “The inspiration behind this brew is Rick’s appreciation for wine; it’s designed to be dry, crisp, and with vinous characteristics.” Four weeks later, I sampled the finished product – it was perfectly balanced, enjoyable yet flavorful.

Astley’s first encounter with alcohol came from “a sip of my Auntie Barbara’s Pernod and black.” He reflects on the distance he has traveled since then. “Coming from a working-class background, pubs were a commonplace treat. I recognize my life has been privileged, singing some famous tunes in the Eighties. Now, I simply want to spend more time here.”