London Fields Brewery: new beginnings!
Founded in 2011, London Fields Brewery in Hackney, east London, was the first commercial brewery to open in the area since the 19th century. Now it’s returning to its roots, under the arches in London Fields, with a new brewery and taproom, serving brewery-fresh tank beer.
Beer, food and art!
Launched this month, the new facility will produce a host of experimental and small-batch beers. These will be created in collaboration with other breweries and the local London Fields community. There will also be an ongoing food residency from Kansas City-style BBQ specialists Prairie Fire BBQ, a regular programme of beer events, tastings and brewery tours. Takeaway beers will be available, including canned versions of the small batch releases brewed onsite. Adding extra visual appeal, ‘psychedelic’ artworks from Luke McLean, London Fields’ pop illustrator, are displayed all around this impressive new space.
Over the past year, microbiologist and Head Brewer Talfryn Provis-Evans has been designing the new brewery. At the same time, he’s been reworking the London Fields core line up of Hackney Hopster, 3 Weiss Monkeys and Broadway Boss. Talfryn opted for a custom-built German brew-kit, chosen in consultation with the team at sister brewer Brooklyn Brewery.
Sour beers will be a focus, so the brewery has included a custom-built, pH-monitored souring tank within the new equipment. Additionally, a yeast tank will allow them to propagate yeast and lactobacillus specifically for the sour beer. Dipak Nayar from London Fields explains further. “Usually to create sour beers, you have to do it in the mash kettle and sour the wort using lactobacillus. This takes a long time and could also potentially contaminate the whole brewing system. Therefore, we have created what the brewer wanted – a custom-designed bit of kit to create sour beers. We have a 1500L tank where the wort is soured without holding up the rest of the brewing process. This takes 24-48 hours. Therefore, we can create world-class kettle sours like Halogen [a 4.5% ABV raspberry sour]. We can also brew kombucha, mead and sake in this tank. So it’s a unique bit of kit!”
The new machinery also has a highly efficient, patented ‘Hop Rocket’ dry-hopping mechanism. As Talfryn explains, “it enriches the amount of juice that we can get out of the hops.” Therefore, the team can make any style of beer with the emphasis on aroma, flavour and balance.
Community and creativity
Talfryn Provis-Evans said: “We’re really excited to open the brewery this summer and bring it back to its original home for the first time since its relaunch. We’re hoping the new site will become a strong pillar within the community and an open, creative space for future collaborations.”
With new owners investing in new equipment, the relaunched brewery is serious about its intent. Its roots are firmly set in Hackney working with the local community. However, the signs are already there for it to become a fun, creative, sociable venue for many beer fans from further afield. Opening hours of the taproom are Monday-Sunday noon-12am. Prairie Fire BBQ will be open Monday to Wednesday 5pm-10pm, Thursday noon-10pm, Friday and Saturday noon-11pm, Sunday noon-9pm.
Author: Robin Goldsmith of The Write Taste.