BREWING
London Fields Brewery re-launches brewery
London, UK: London Fields Brewery has unveiled its brand-new brewery, bringing produc- tion of its beers back to where it all started, under the arches in London Fields. Over the past year, Head Brewer Talfryn Provis-Evans has been
designing the new brewery from the ground up, while he reworked the London Fields core line up of Hackney Hopster, 3 Weiss Monkeys and Broadway Boss. The all-new taproom serves fresh tank beer ranging from IPAs to traditional lager styles and seasonal sours. In addition, to match the broad selection of brews, London Fields Brewery has brought Prairie Fire BBQ on board. Guests can expect some of London’s most authentic Kansas City style BBQ, from 14-hour applewood smoked pork and hickory smoked chicken wings to their famous 16-hour hickory smoked USDA brisket slathered with their award-winning BBQ sauce. The brewery social spaces - with psychadelic artpieces, including a Love Not War wall mural by London Fields’ own pop illustrator - will host an ongoing food residency, a regular programme of beer events, tastings and brewery tours. There will also be a takeaway offering including canned versions of the small batch releases brewed onsite. Talfryn has opted for a cus-
tom-built Kaspar Schulz brewkit in consultation with the team from sister brewer Brooklyn Brewery, featuring a fully-automated system with the ability to make any style of beer, from classic lagers to mixed fermentation sours and saisons. Lupulin ends needn’t feel neglected, as the brewkit comes com- plete with a dedicated SchulzRocket
(aka - patented Hop Rocket dry-hopping mechanism technol- ogy), with the ability to catapult 20 grams per litre in a single dry hop, or 40g/L in a double dry hop. Put simply this means pales and IPAs with more juiciness, more aroma and more bang for your buck. Some of the other bits and pieces to make beer geeks freak out, include a pH monitored souring tank that will enable Talfryn to make his signature sours, a yeast tank to propagate yeast and lactobacillus (for sour beer), a centrifuge, CIP, water treatment and the ability brew with freshy-milled malt from the onsite mill. Talfryn will continue to carve out a niche for the brewery’s small batch programme with seasonally-inspired sours, and a series of experiments in low to no alcohol fermentation. The ethos, as ever, is to brew ‘ avourable’ and balanced beer that’s inclusive as well as fun to drink. Recent brews that are a testament to this direction are I Heard it Brut the Grapevine, a Brut IPA with grape juice, cham- pagne-like carbonation and a crisp, dry nish, Hallogen, a tart ‘raspberry smoothie’, notable for being brewed with absolutely zero hops, and Sisters Brewin’ It For Themselves, an alco- hol-free dry-hopped sour. On the opening, Talfryn Provis-Evans said: “We’re really excited to re-open the brewery this summer and bring it back to its original home for the rst time since its relaunch. We’re hoping the new site will become a strong pillar within the com- munity and an open, creative space for future collaborations”.
BREWER AND DISTILLER INTERNATIONAL ● 13
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