We rest ourselves against a makeshift table, constructed using a stack of wooden palates and Dick opens a beer. It’s a Wild Raspberry Saison, fermented with a variety of yeasts and bacteria, some of them even salvaged from the dregs in bottles of lambic. It’s not as refined as the beers that yielded this one their yeasts, but it’s certainly tasty. Boundary’s name, Dick tells me, “comes from a quote from Gustave Flaubert. Be regular and orderly in your life so you can be violent and original in your work.”

He continues excitedly: “I’ve found boundaries can be a good thing in life. We so often think of boundaries, or disciplines, or limits, to be bad. But my experience in life, love, relationships, study, fatherhood, all that stuff, is that the more routine, habit, rhythms you develop in your life, the more efficient and driven you can actually be.”

To Dick, the look and feel of his beer is every bit as important as the way it tastes, so using Robinson’s art on Boundary’s labels was an instinctive reaction. Many instances of his work hang proudly on the brewery walls. “Every time we do a new beer, I sit down with John and chat about the beer,” he says. “We drink and talk. He takes notes, tastes, and does some quick sketches. Then he goes off and does a new piece for the beer—and we trade him rent for the work.”