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Brewing in Brixton
As a successful and growing business, the way we brew and where we brew has changed over the years but we have always remained true to the craft ethos of carefully honing our recipes and experimenting with techniques and flavours to make top quality fresh breers for thirsty people in Brixton and beyond.
As of early 2025, we moved the majority of our brewing to a state-of-the art brewery in Enfield (North London) and out of our larger brewery in Brixton. This has allowed us to increase production to meet growing demand beyond what we could accommodate where we were.
We also operate a small-batch brewery in our original railway arch home in the heart of Brixton, right next door to our taproom on Brixton Station Road. This is where we brew all of our exciting Ltd Edn beers, and open up for regular tours.
HOW WE BREW...
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.
Our Ltd Edn beers, hand-crafted in our Arch Brewery, often include 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. Read on for a bit more about the brewing process itself.
To get the full Brixton experience, you can book one of our brewer-led tours here.
Section: Brewing Process
1. Mashing
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.
2. Boiling
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.
3. Whirlpooling
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.
4. Cooling
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.
5. Fermentation
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.
6. Maturation
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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Now you know how they're made check out some of our favourite brews.
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