Brewing in Brixton
As a successful and growing business, the way we brew has changed over the years, but has remained true to the craft ethos of carefully honing our recipes, experimenting with techniques and flavours to make top quality fresh brews for thirsty people in Brixton and beyond. In 2018 we made
the transition from our original arch brewery where we started, to a larger and more modern 50hl kit, and have now started to migrate production of our core beers to one of the newest and largest breweries in Enfield, North London to meet demand.
In 2021 we upgraded our original 10hl Arch Brewery where we brew specials and experimental beers in the very heart of Brixton, next to our Taproom, meaning we can use ingredients sourced locally, find inspiration close to home, and can open up for regular tours.
A classic beer style, like our Reliance Pale Ale has only four ingredients: malted barley, hops, yeast and water. We source our ingredients from companies that share our commitment to sustainability and quality and, though there aren’t many barley farms around Brixton, we have even grown hops locally and used them for special brews . Our Ltd Edn range of small-batch brews hand-crafted in our Arch Brewery often includes ingredients sourced from or inspired by Brixton Market like mango, hibiscus and green tea.
Our beers are always tasty, refreshing and perfectly balanced for easy-drinking. Check out below for a bit more about how we brew.
To get the full Brixton experience, you can book one of our tours here.
This is where the magic begins! We blend the finest malted barley with hot water in our mash tun, transforming the malt starches into a sweet and flavoursome golden liquid called wort. This ‘malt tea’ is then transferred to the brew kettle, leaving the spent grain behind.
This is where the flavour of the beer really starts to develop. We bring the wort to a rolling boil in our brew kettle to sterilise and stabilise it and drive off any unwanted flavours. We also add bittering hops to the boil, extracting their alpha acids to give our beers balance and drinkability.
The whirlpool process helps us to preserve maximum hop flavour for you to savour in your pint. We start by adding a generous dose of ‘hot-side’ hops to our whirlpool and extract their aroma and flavour through a gentle spinning motion. This also helps to clarify our beer, drawing solids to the centre of the vessel and leaving a bright, clear wort without the need for filtration.
Before adding our most important ingredient, we need to cool the brew down to yeast pitching temperature – that is, cool enough not to kill off the precious yeast cells. The heat exchanger uses cold water running through a set of plates, cooling down the hot wort and heating up the cold water. We recover and reuse this for our next brew, which saves time, energy and water.
Inside our fermentation tanks is where the real hard work and special brewing alchemy happens. We add millions of tiny yeast cells to our wort, which immediately get started fermenting sugars into alcohol, heat and C02. The yeast, as well as any adjuncts added at this point (eg dry-hops, fruit or spices), add flavour in the process of creating the final beer. Experimenting here is part of the fun of creating new brews. So we’re always trying something new, and so are you.
After fermentation comes maturation. We condition our beers in a bright beer tank – so called because at this point the beer is clear and bright, with no yeast or hop particles in it. Maturing in tank at low temperatures helps to stabilise and develop the beer’s flavour and appearance, before C02 is added for carbonation. At this point, the beer is fresh, flavoursome and ready to be packaged and enjoyed.
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