We’re a small brewery with a big welcome. We’d love to see you at our premises in the picturesque surroundings of Richmond’s former railway station, now transformed into a lively visitor attraction. Watch our artisan brewing in progress and you may even meet Jonathan, our passionate brewer, who will be happy to answer all your questions as he shows you around.
You can sample our beers right by the barrels before selecting which ones you want to take home.
At Richmond Brewing Company, we take pride in using only high quality ingredients. We are blessed to be able to obtain some of the finest pale malt available, sourced from Fawcett’s in West Yorkshire.
Our hedgerow hops originate in Kent and other southern counties. They were developed by the British hop industry in the 1990s as a means to developing disease resistance and improving yield. They give light floral and botanical aromas (juniper) and through their use we support the innovative British hop industry which has declined drastically in recent years.
We use a Nottingham strain of yeast for fermentation that highlights the flavours from our malt and hops.
Beer is made from from water, malt, hops and yeast. Other ingredients may be used as an adjunct to flavour but they are not imperative to making beer.
Malt is barley grain (and other cereals) prepared for use in the brewing industry, including kilning and roasting which allow for different colours and flavours to be created in the final beer.
We use UK varieties of hops in all our beers; hops are a climbing plant grown on vines and also recently adapted to hedgerows.
They have been used for brewing for centuries, as they were discovered to have bittering and antisceptic qualities.
Finally yeast converts sugar into alcohol and carbon dioxide; there are a huge diversity of different yeast strains to brew with.
This stage is done on the first day of a brew, and involves mashing, sparging and boiling.
Mashing is where "wort" is created: a sticky, sweet, viscous liquid created by the steeping of malt in hot water, which allows the release of sugars, colour and flavour.
The grains are then rinsed during a process called sparging, which extracts all residual sugars in the grain and separates them from the wort.
The wort is then moved into the kettle: the hops are added at this stage, giving bitterness and aroma to the wort as they are boiled.
The bitter, sweet wort is then transferred to the fermentation vessels where we pitch the yeast.
This stage can take from several days to a period of weeks, depending on several factors such as the recipe.
Firstly the yeast chews through all the sugars in the wort, gradually converting them into alcohol and producing beer.
As it does this, the yeast produces carbon dioxide and other byproducts which give a lot of aroma and flavour to the beer.
Once the yeast has done its job, we chill the beer down to a low temperature; this helps clarify the beer and round out its flavours.
After the beer has conditioned and matured, it can then be packaged, either into bottle, cask or keg (the latter two for pubs, bars or even private parties).
Our beer is bottled using sterile filtration, which means it is biologically stable and will maintain the same flavour in bottle, so the drinker is guaranteed a consistent experience.
We don"t filter our cask beer meaning that yeast is still contained in the product, where it continues to metabolise sugar and create carbon dioxide after packaging, resulting in the secondary fermentation in cask which creates a delicious pint of real ale to be enjoyed at the pub.