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At Balefire HQ we craft our small batch hot sauce prioritising the art of fermentation to balance taste and heat. We use pro-biotic fermentation techniques to age the chilli for several weeks, we then blend that with craft beer and a touch of artisan vinegar to create an impact of flavour and fire.

As a small, family run producer consisting of chefs and brewers Balefire are able to experiment with sauces and vinegars marrying science and creativity to craft our unique produce. Pete and Jim are the co-directors of Balefire. Twin brothers and best mates they have a close bond that stretches beyond just sharing a birthday. They both have an unparalleled passion for great food and drink. Both professional chefs turned brewery workers (clichés aside, they have very similar paths) the brothers decided to combine their passions for food and beer and start their own Hot Sauce business. With strong Northern roots they wanted to incorporate this into the identity of the brand and thus, decided on the name 'Balefire', an Anglo-Saxon word for Bonfire that reflects their burning passion for food, combined with the fiery flavours of the sauces