All beers carrying this mark have been brewed on our pilot kit. Click to find out more.

Tap Takeover @ The Butcher’s Dog, Dorset
2 Nov 2016

Tap Takeover and Meet The Brewer, Friday 4th November, 6pm.

Tap Takeover and Meet The Brewer, Friday 4th November, 6pm.

This Friday sees our first tap takeover in the county of Dorset, at a fantastic new craft beer bar and bottleshop in Wimborne – The Butcher’s Dog!

The bar is run by Laura, Dean and John, old friends of BBNo, who we are proud to see pioneering the cause of craft beer in Dorset. Our co-Founder Dave will be at the bar from 6pm on Friday, along with five taps of our latest and freshest beers pouring all night.

01|01 – SAISON – CITRA – 5.5%
11|03 – SESSION IPA – MOSAIC – 4.2%
08|06 – STOUT – OATMEAL – 5.5%

We love to see passionate people open great outlets for craft beer all over the UK, and we hope locals will support our friends at The Butcher’s Dog for years to come!

Join us on Friday at the bar for a fun night of fresh London beer. See the Butcher’s Dog’s event page on Facebook for more info.

The Butcher's Dog, Wimborne.

The Butcher’s Dog, Wimborne.


Drink Fresh
25 Oct 2016

Look out for bottling and kegging dates on all labels and tap clips for our hoppy beers

Look out for bottling and kegging dates on all labels and tap clips for our hoppy beers.


We have always aimed to provide useful information to customers about our beers, and try to be as transparent as possible. As we invest again and increasingly in improvements to brewing and packaging quality, the importance of our hop-forward beers being enjoyed fresh has never been greater.

When our team visited the United States earlier this year for CBC Boston, they witnessed a fast-moving, fresh-consuming beer culture which impressed upon us even further the importance of freshness, and communicating this to drinkers.

All of our bottles have had bottling dates and best before dates printed on the back of the label, and while this always felt right, it is less easy for drinkers trying our beers on draught to see how fresh the beer is. Therefore, from now on, starting with the latest batch of 11|03 Session IPA – Mosaic, all of our hop-forward beers (Pale Ale, India Pale Ale, Session IPA, Double IPA, White IPA, etc) will state the date of packaging both on the front of the bottle label as well as on all tap clips. We believe this will help ensure customers know when our hoppiest beers are at their best, and encourage everyone to enjoy them as fresh as possible.

Our other styles, typically not dry-hopped, will continue to be labelled with pack dates and BBE dates as before. However, we will begin to add date info to our Untappd entries to help drinkers know how fresh their beer is.

With that in mind, until November 8th, you can use code ‘drinkfresh‘ to get 15% off all bottles of 11|03 Session IPA and 55|03 Double IPA on our online shop. Enjoy, and remember to please drink fresh!


Example of our new Tap Clips for draught beer.

Example of our new bottle labels.

Example of our new bottle labels.


55|03 Double IPA Launch this Friday!
4 Oct 2016



Our new Double IPA, launching this Friday!

This Friday 7th October we’re launching our new 55|03 Double IPA – hopped with Citra, Mosaic and Wai-iti.

Our previous two recipes have taught us a great deal about what we want from our Double IPAs, and we’re confident this is the best yet. A light, smooth body of low colour Maris Otter and rolled oats is the perfect base for the intense, relentless hopping of three of our favourite varieties – juice bombs Citra and Mosaic and zesty Wai-iti. Vibrant passionfruit, waxy lemon and juicy kiwi notes are offset by a savoury, resinous and dry finish in this explosive pairing of American and New Zealand hops.

This batch is force-carbonated and the bottles were packaged on our new bottling line. There are also a small number of kegs, all of which have now been sold. The official launch of 55|03 is Friday 7th October at 6pm – below is a list of confirmed draught and bottle stockists who will have the beer on the launch date.




BBNo Taproom

Beer Boutique

The Duke’s Head, Highgate

The Earl of Essex

The Hop Locker

King & Co

Mall Tavern

Waterloo Tap


Caps & Taps

Clapton Craft (E5)

Craft Metropolis

Mother Kelly’s Bottle Shop (N16)

Offie & Toffee



Café BeerMoth (on draught as part of a BBNo tap takeover!)

BeerMoth bottle shop (bottles)

IndyManBeerCon (on draught on Saturday)


Behind the Numbers: 21|03 Pale Ale
9 Sep 2016



21|03 Pale Ale, brewed with oats, hopped with Citra, Amarillo and Mosaic.

Today we launch our third expression of Pale Ale at our taproom, 21|03, ahead of it being released for general sale on Monday. 21|03 is vibrantly juicy, thanks to being hopped with Citra, Amarillo and Mosaic, but it’s more than its hop bill that sets this pale ale apart.

As 21|03 is noticeably hazier than our previous two pales, we thought it might be helpful to explain briefly why this new iteration of Pale Ale looks the way it does.

As many of you will know, haziness can in some cases indicate poor brewing practices, however we would like to assure our customers that 21|03 was expected to look this way, as it is both unfined and unfiltered, and that its appearance is due to a hop and protein haze. So where does this haze come from?

Firstly, we used a large amount of oats in the mash, which contributes to mouthfeel and body. A side effect of this extra protein content is haze. Furthermore, 21|03 was hopped heavily at the flameout stage of the boil (10 grams per litre) and when dry-hopping in tank (9 grams per litre). Dry-hopping on active yeast, as we did, can also contribute to haziness. 21|03 is not a ‘yeasty’ beer – the beer was cold-conditioned for a week to ensure this.

We should also be clear that the intention of the recipe was not to create a hazy beer.  Rather, we chose to use oats to add mouthfeel, hops to give fruit character, bitterness and aroma, and to dry-hop on active yeast to allow the hop-yeast interactions to create interesting flavour compounds. Quite simply, a side effect of these recipe decisions is that the beer is hazier than usual. More importantly, we think the beer has wonderful juiciness, texture and bitterness as a result.

If you would like to learn more about haze in hoppy beers, we would recommend reading Draft Mag’s recent article on ‘The New IPA’ – link here.

We hope to see you at the taproom soon, and that you enjoy our latest step in exploring the style of modern Pale Ale.


55|02 – Double IPA Launch this Friday!
3 Aug 2016

BBNo Tap Clip - 55-02-0002XX-01

Six months on from the launch of our first Double IPA (55|01), we are launching our second recipe – 55|02, hopped with Mosaic and Columbus – this Friday at the BBNo taproom from 5pm and in venues around London and beyond!

Our first recipe Double IPA used Mosaic, Citra and Simcoe to bring tropical, juicy intensity, whilst remaining balanced and defiantly drinkable for its strength of 9.2%. For our second recipe, we sought a different kind of balance. Mosaic is one of our favourite hops and makes its return for the second recipe, this time paired with resinous, bitter Columbus. A classic among American hop varieties, Columbus lends the dank, spiky, resinous notes to offset the soft, juicy passionfruit and mango flavours of Mosaic. An oily, savoury character offsets the fruity sweetness, with a palate-coating dry, zesty finish.

55|02 was brewed to a lower ABV of 8%, whilst the malt grist remains rounded and light to let the hops shine. One further point of difference: the whole batch is force-carbonated and available exclusively on draught, in KeyKeg only. We hope to be able to release future Double IPA recipes in both keg and bottle again, but until we make sufficient improvements to our packaging technology, we feel we can only assure customers of the beer’s quality for its full shelf life by packaging all of the batch into KeyKeg.

We’ll be pouring 55|02 at our taproom this Friday from 5pm, and the following stockists will also be serving 55|02 from Friday onwards:


The Draft House, Chancery Lane

The Hop Locker


The Earl of Essex

The Duke’s Head, Highgate



Mother Kelly’s

Mason & Co

The Old Fountain


Hop Burns & Black

We Brought Beer Balham

We Brought Beer Clapham

The Other Room

BrewDog Clapham Junction

The Taproom (Woolwich SE18)

Craft Tooting

The Beer Shop London


BrewDog Shepherd’s Bush


The Lantern, Martin

Fuggles Beer Cafe, Tunbridge Wells



BBNo London Beer City Events
1 Aug 2016

Photo: Martina Govindraj (Twitter/Instagram: @YesZebra)

Photo: Martina Govindraj (Twitter/Instagram: @YesZebra)

As the beer scene in the capital grows from strength to strength, so too does London Beer City, an annual celebration of beer in London taking place between 5-14 August.  This year, we have events taking place across north, east, south and west London, as well as the launch of our second Double IPA, 55|02, both at the taproom and at bars and events all week long! Here’s everything we have lined up for London Beer City:

Friday 5th August, 6pm-10pm: 55|02 Double IPA – Mosaic & Columbus Launch (FREE EVENT)

After brewing and tasting our first double IPA, we learned a lot about what kind of direction we wanted to go in next, and 55|02 reflects that experience. Pairing juicy, funky Mosaic hops with dank, resinous Columbus, we’ve aimed for a beer with both the intense tropical fruit characteristics of our first DIPA, but with a balancing, bitter, savoury edge that makes it defiantly drinkable at 8.0% ABV. This beer is draught-only, pouring at our taproom and bars across London – check our forthcoming blog post!

Friday 5th August, 6pm-9pm: ‘Meet the Maker’ at Provisions, 167 Holloway Road  (FREE EVENT)

We love getting to meet beer lovers and supporting local retailers who care about what they sell. Wine, cheese, bread and beer shop Provisions is hosting a chance to meet our Head Brewer Bates and taste some of our latest beers. No ticket is required, just pop in the shop and have a chat over a few beers! See the event’s Facebook page here.

image6 (2)

Sunday 7th August, 12pm-5pm: The Brewery Kitchen London Beer City Lunch with Partizan and The Kernel (£50 pp)

This year it’s Partizan’s turn to organize an event with us and The Kernel, and together we’ve decided to work with Jamie Halsall, head chef and founder of The Brewery Kitchen, to lay on a special Sunday lunch. Jamie has previously worked in Michelin-starred restaurants and his menu reflects both his highly advanced culinary knowledge and his passion for beer. The eye-popping menu includes Montgomery cheddar custard with malted onion compote, poached and smoked Llanwenog lamb shoulder, and BBQ White peach with malt crumble. If, like us, you were sold at ‘cheddar custard’, you can find out more info and find a link to buy your tickets here. Our own brewhouse will be the setting for this extremely limited event, and you’ll also get a chance to meet the founders of all three breweries – buy tickets early to avoid disappointment!

Wednesday 10th August, 7pm-8.30pm: ‘Taste By Numbers’ Beer & Cheese tasting event at BrewDog Shepherd’s Bush (£20 pp)

The brewing traditions of Belgium have been a huge inspiration to us since the beginning of BBNo. We now brew a range of Belgian styles –  Saison, Witbier, Table Saison, Belgian Pale and Tripel – and we’ve put together a special tasting event with BrewDog Shepherd’s Bush pairing those styles with cheese from Neal’s Yard Dairy. Chris will be leading the tasting and presenting each style – learn about some of our favourite beers and taste some amazing cheeses with them! Tickets are available to purchase here.



Thursday 11th August, 7pm-11pm: One Keg Wonder and Tap Takeover at Simon the Tanner (FREE EVENT)

Simon the Tanner is one of a handful of high-quality pubs and bars we’re proud to call ‘local’, and we’re sending an extremely limited beer to serve as part of the pub’s ‘one keg wonder’ series: our collab brew with Brasserie de la Senne – Session 4! You won’t be able to find this beer anywhere else, plus we’ll be sending some of our latest and freshest beers for a mini-tap-takeover on the night. You can also meet some of the BBNo team, and there’s no ticket required!

11th-14th & 19th-21st August: Bermondsey Takeover at BeerKat, 203 Holloway Road (FREE EVENTS)

After some amazing takeovers from Beavertown, Siren, breweries from Bristol and now Tiny Rebel, we’re really excited to be part of BeerKat’s next takeover, with four other breweries from Bermondsey. Expect all the very latest BBNo beers and some fun events (including the return of Hop Burns & Black Chilli-oke), plus great food and London Beer City after-parties. More details coming soon!

Photo © Gavin Freeborn

Photo © Gavin Freeborn

12th-14th August: London Craft Beer Festival (Ticketed – £various)

LCBF has quickly become one of the best beer festivals in the country in just a few short years, bringing much-needed change to the ‘standard’ beer festival structure. This year we’ll be bringing our full festival bar, with four taps pouring a rotating range of our latest beers as well as some special and limited editions kegs across every session. The full line-up will be announced shortly – but you can absolutely expect our new 55|02 Double IPA – Mosaic & Columbus to be leading the charge! Tickets for LCBF are available here.

14th August, 3pm: ‘Tasting Notes’ Beer & Book Matching event at Beer Rebellion (£15 pp)

This special edition of popular beer & book matching event Tasting Notes focuses, naturally, on London-based stories and London beers that pair with them perfectly. Our own 19|01 Gose is being paired with Rivers of London, and Chris is the guest speaker at this event at Beer Rebellion hosted by Hannah Davidson, Katie Godman and Sharona Selby. Tickets are available here.


Job Vacancy: Office and Sales Administrator
15 Jul 2016

We are looking for a highly-motivated and extremely well-organised person to take on a crucial role at heart of our growing business.

Candidates for the role of Office and Sales Administrator must be enthusiastic and dedicated, able to multi-task and manage multiple workstreams in a small and busy team.

As well as having full responsibility for numerous administrative duties critical to the day-to-day running of the business, candidates must be able to take on additional responsibilities as needs arise and balance their workload accordingly.

In addition to being highly-organised, candidates should also be comfortable with a wide range of IT systems and programs, ideally with experience in using those systems in finance and sales administration.

The role will regularly afford opportunities to take part in internal and external meetings, events and customer-facing work, so candidates must also be friendly, personable and professional.

We are offering the chance to be an integral part of an expanding business, in an exciting and vibrant industry. We therefore expect candidates to be able to demonstrate their enthusiasm and pride in their work.

Please send applications in the form of a CV and covering letter (addressed to Dave Seymour) to


Goodbye to Grisette, Hello to Table Saison
1 Jul 2016

Friday sees the release of a new beer – 17|05 Table Saison – Lemon & Black Pepper – which also sees a new name for style 17, formerly known as Grisette.

After refining the core recipe over several iterations, we’ve decided to redesign our Grisette with a slightly lower ABV as well as a different grist and body. We think the name ‘Table Saison’ better encapsulates what we are trying to achieve with the style: a lower strength version of our Saison that remains a modern take on lighter farmhouse ales. All our previous and future recipes under style 17 will be known as Table Saisons.

17|05, whilst one of our lowest ABV beers, has a complex recipe balancing a variety of flavours and textures. Crisp carbonation brightens the soft grist of pils malt, oats and spelt wheat; whilst the use of  Sicilian lemon juice and zest before fermentation brings a rounded, almost tart finish. Black peppercorns balance the dry and slightly funky yeast character, while hop additions of Cascade and Motueka help boost the beer’s gentle fruitiness.

Look out for another new Table Saison very soon!


Behind the Numbers: 21|01 Pale Ale
21 Jun 2016


There aren’t many breweries who find themselves releasing a Pale Ale after three and a half years, and after brewing twenty-five other different styles in a variety of recipes, but here we are, releasing our first ever Pale Ale. Why now, and how did we get this far before releasing one?

We brew and explore beer not just by style and by recipe, but also by experience. With each new flavour, texture, success, hardship, we learn; and with every piece of learning we take a step further down a path, sometimes leading us far from our first steps. After discovering our love of Belgian styles re-imagined with new world hops, antipodean-style Golden Ale, Porter, Berliner Weisse and India Pale Ale each provided their own range of flavours and hop combinations to explore. Later, Session IPA quickly became one of our most well-known and explored styles for the same reasons.

As a variety of traditional and modern styles presented themselves as opportunities, ‘Pale Ale’ simply did not appear on the schedule. However, we’ve recently made such substantial and lasting improvements to our hop-forward beers across the board that we felt we could apply that experience into making our first Pale Ale to the standard by which we now measure all of our pale and hop-forward beers.

The timing feels strangely appropriate. Drinkers are increasingly discerning, and with an ever-increasing number of producers in London and in the UK, there are simply no excuses for releasing a sub-par beer in the current climate, especially in a style as popular as Pale Ale. With what we have learned from brewing other pale and hoppy styles in the past few years we believe we can now release a pale ale to match the range of excellent examples available right now.

Our first recipe, Galaxy & Mosaic, pairs powerfully juicy hop varieties from the United States and Australia, serving up soft, pulpy sweetness of mango, pineapple, and guava, with a dry, crisply balancing, grapefruit-bitter edge. Though it may not be seen by some as a style worth getting excited about, it is most certainly a style worth getting right from the very first recipe and expressing it to its full potential.

21|01 is also a first of a different kind for us: the kegs on general sale are all conditioned in tank and force carbonated, rather than in the keg. As you might know, we give almost all of our hoppy beers a four-month shelf life from the date of packaging. Unlike keg-conditioning, which can take 2-3 weeks from packaging, we are able to release the force-carbed beer much closer to its packaging date (yesterday!). We hope this will mean more people have the opportunity to enjoy 21|01 as fresh as possible. The beer itself is exactly the same – unfiltered and unpasteurised –  minus the extra priming sugars for carbonation required in keg and bottle-conditioned beers.

21|01 Pale Ale – Galaxy & Mosaic will be available from this Friday at the BBNo taproom from 6pm, as well as on tap at a small number of other pubs and bars from Friday onwards, including:

The Duke’s Head, Highgate

The Hop Locker, Southbank Centre Food Market

The King & Co, Clapham Common

The Other Room, Bermondsey

The Rose & Crown, Kentish Town

Norwich Tap House, Norwich



Bank Holiday weekend at the BBNo Taproom
26 May 2016


FRIDAY 1800-2200 | SATURDAY 1100-1900 | SUNDAY 1100-1900

This weekend we’re opening the taproom up an extra day for the Bank Holiday, and will be pouring our freshest beers on Friday, Saturday and Sunday! Don’t miss our latest batch of 11|15 Session IPA – Amarillo & Mosaic, and taste the new 20|01 Belgian Pale – Summer & Saaz on tap. We’ve also got our friends at Killa Dilla serving hot and tasty quesadillas and fritas all weekend! Check out the full tap list and food menu for the weekend below. See you at the taproom!


01|16 – SAISON – RAKAU – 5.5%


05|14 – IPA – CITRA & SUMMIT – 6.2%


11|16 – SESSION IPA – EQUINOX – 3.8%

14|03 – TRIPEL – ELLA – 9.5%

20|01 – BELGIAN PALE – SUMMER & SAAZ – 4.5%

killadilla logo


w/ kimchi, blue cheese, mozzarella and pickled grilled red onion. Served
with Avocado Crema

w/ sauerkraut, Swiss cheese and pickles. Served with mustard mayo

w/ mushrooms, green peppers, pickled jalapenos and KD cheese blend
Served with Korean mayo

KillaDilla KillaFritas
Crispy potatoes, frazzled onions, grilled pickled red onions, pickled
jalapenos, KD cheese blend, Chipotle mayo



Behind the Numbers: 20|01 Belgian Pale
23 May 2016


Available from today, 20|01 is our first recipe in a new style: Belgian Pale. This post aims to explain a little about this style of beer and what inspired us to create one.

Distinct from Belgian blondes and strong golden ales, Belgian Pale is yet another example of the country’s knack for skillful balance in brewing. From the outset of Brew By Numbers we’ve taken inspiration from multiple sources, but the beguiling balance of Belgian beers across a range of styles, strengths, intensities and fermentation methods has always fascinated us most. 20|01 is our first attempt to replicate this balance in a uniquely refreshing, accessible yet characterful beer style.

Belgian Pale has the dubious honour of being one of the country’s least well-defined styles, with its label applied on ratings websites to beers as varied as Orval, Westvleteren Blonde, Cuvée de Ranke and De La Senne’s Taras Boulba. Whilst each offers evidence to belong in this nebulous grouping of beers, it’s that last example that we feel provides the best framework for the modern version of the style. De La Senne’s hoppy, pale beers are easily our biggest inspiration for our own take on Belgian Pale.

Crisp, fruity and with a dry, refreshing hop bitterness, 20|01 is our own expression of these bright and understated beers. The clean grain character is kept simple and drinkable, using nothing but low colour pils malt to give an even, light body. Saaz takes the lead in the hop bitterness, with the fruitier and floral notes coming from Summer, itself an Australian variety with Saaz parentage. We chose not to employ any spicing in this beer, to keep the flavours clean.

Using the same saison yeast strain that we use for other Belgian styles, in this instance we lowered the fermentation temperature to 24 degrees C (as opposed to the low thirties that our saisons ferment at), so there’s less fruity ester character, but the same crisp carbonation and texture the style needs. The subtle interplay between the yeast and hops provides a gentle spiciness alongside firm bitterness, to really cleanse the palate.

20|01 Belgian Pale – Summer & Saaz is now available from pubs, bars and bottle shops stocking our beers, as well as at our taproom both on draught and in 330ml bottles in take away. We hope that it’s a beer to suit sunny days, warm evenings, and the refreshment needed at the end of a day’s work, in as many servings as necessary.




Launching this Friday: 14|03 Tripel – Ella
11 May 2016



After patiently maturing for several months, our newest Tripel, hopped with Ella, is now ready for release.

Belgian Tripel is easily one of our favourite styles here at BBNo, one that we’re excited to release each year with a new hop bill, and taste it as it evolves. Our first Tripel used American hop Mosaic, bringing slick, buoyant passion fruit and blueberry notes. The second expression used New Zealand Wai-Iti and lemon zest to weave in soft citric sweetness that has aged gracefully into mellow, caramelised lemon flavours.

For our third Tripel, we’re returning to using hops from the southern hemisphere, this time using Australian hop Ella, noted for its pronounced floral and juicy fruit character. The indulgently fruity nose evokes peach and apple blossom, pineapple cocktails and tropical fruit sundaes, whilst that crucially smooth and slick Tripel body all but glides across the palate, with just a prickle of gentle spicing from coriander and orange peel to balance the beer’s yeast character. That rounded, finely-balanced body is what defines Tripel’s bewildering drinkability and provides such an exciting canvas upon which to experiment.

Those of you who have tried the original 14|01 Tripel – Mosaic might remember we aged some of it in white wine barrels to become 12|05. If you want to find out what happened to some of the latest Tripel, well, you’ll just have to wait and see. For now, the new 14|03 Tripel – Ella will be pouring at our taproom on Friday 13th and Saturday 14th May (with 330ml & 750ml bottles available to take away) and on sale in trade from Monday 16th May.




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TEL: +44 (0)20 7237 9794