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

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.



24|02 – BBNo x Põhjala Collab Brew
23 Mar 2016

BBNo Tap Clip - 24|02|000182

Põhjala is one of Estonia’s leading craft breweries, and from their base in Nömme, Tallinn, have released a wide range of flavour-forward beers since their launch in 2014. Aberdeenshire-born Head Brewer Chris Pilkington, like so many of the current craft beer generation, is a prolific homebrewer-turned pro. Chris has previously worked at BrewDog, and under his watchful eye, Põhjala’s top-of-the-range 12 hectolitre Premier Steel brewhouse has released some stunning beers in a broad spectrum of styles. We especially love their bold and vibrant branding – see their range here.

We wanted to work with Põhjala on a beer for the Tallinn Craft Beer Weekend on April 1-2, and so last month we invited Chris down to brew a beer with us – something inspired by Estonia. The recipe for the multigrain Amber Ale we came up with was inspired by the traditional Estonia dish ‘kama‘, a milled flour mixture of various grains, nowadays generally enjoyed as breakfast with milk and often sweetened with sugar and blueberry. But how to capture this in beer?

pohjala collab 1

To replicate the character of kama as closely as possible in the beer, for the malt grist we used a blend of barley, oats and rye, with some amber and brown malt to add a richer, nutty flavour. To give the fruity, blueberry flavour and aroma, we hopped the beer with Amarillo and Mosaic. 24|02 was picked as the name for this beer for two reasons – it matches the date we brewed it with Chris, 24 February, but is also Estonia’s Independence Day! 24|02 will be released at the Tallinn Craft Beer Weekend, and just for the launch, the beer will be served through a Randall infusing it with real blueberries!

The beer will also be available here in the UK, so watch out for news of its release soon!



Behind the Numbers: 18|01 Farmhouse – Witbier
21 Mar 2016



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Today we launched our brand new online shop, and to celebrate we’ll be selling a very special beer online while stocks last: 18|01 Farmhouse – Witbier.

As a brewery we’ve endeavoured to brew authentic recreations of beers that inspire us, as well as create modern twists on classic styles that still have a lot to offer the contemporary craft beer drinker. The ‘Farmhouse’ series of beers under number ’18’ has seen us put everything we’ve learned as brewers to the test, and gives drinkers a good example of the kind of beers we would love to make more of in the future.

Prior to the published studies of Pasteur, beer was frequently brewed in environments where it was susceptible to bacterial ‘spoilage’ and infection by wild yeasts. Beer styles that were regional specialities were often so because of where they were brewed, as much as how they were brewed, or what they were brewed from. Brewers who were unable to exclude wild yeast and airborne bacteria entering their brews had a limited understanding of the effect they had, but they understood that some beers could only be made in certain places, at certain times and in certain ways.

For modern examples, we can look to the Pajottenland in Belgium, where any beer calling itself lambic must be made, but there would have been a time when almost all beers would have been affected by the local microflora. Early farmhouse ales epitomise this period of brewing history, when the bacteria and wild yeasts living in the local atmosphere would define the character of the beers brewed there.

Industrialisation saw these beers and the conditions that made them consigned to history, for the most part. Several breweries and regions in northern and western Europe retained these traditions, but these methods, seen as backward and unsanitary by an increasingly risk-averse brewing industry, become replaced by the pursuit of stable and sterilised products that could be traded as commodities across great distances, long in life and low in flavour.

The newest wave of craft brewing has become fascinated with the potential of spontaneous fermentation, barrel ageing and handing over control of brewing and fermentation to forces unseen by the naked eye. Rooms filled with slumbering barrels and foeders, gently inhaling and exhaling wild-fermented beers, have become the goal for several breweries. For many, they have become a reality, opening up a whole new world of experimentation beyond merely adjusting recipes. Somewhere between alchemy and animal husbandry, the careful and patient nurturing of wild yeasts in beer and the bountiful bacteria in the staves of barrels gives modern brewers a glimpse back in time, to when fermentation was seen to have closer links to deities than science.

Distinct from our Barrel Aged and Brett Aged series, with ‘Farmhouse’ we want to combine those methods in pursuit of brewing the farmhouse ales of years gone by, with a modern palate. To do so, we are cultivating a microclimate, a tiny biosphere, inside (currently) a single Burgundy red wine barrel, refilling it every time it is emptied and feeding the wild yeast strains and bacteria living in the staves of the barrel. This barrel is now a sort of microcosm, where it imbues different beers with different characteristics, depending on which beer is used to fill it.

18|01 is the first of this series, using our 07|01 Witbier – Classic as the base beer. The subtle floral and spice notes of our Witbier are turned up loud by the rich tannins of a Burgundy red wine barrel, whilst Brett aging in the wood dries out the flavours smoothly. The residual sweetness of our Witbier gives plenty for the Brett strains to feed on, making for a boisterously funky nose, and a complex, balanced flavour profile that can be enjoyed equally in gulps or sips.

This beer is now available online for a limited time only, while stocks last: get it here from our online shop!


BBNo in Northern Ireland – 11 & 12 March
9 Mar 2016


As part of a booming craft beer culture in London, we love to see equally vibrant beer scenes take off in other cities. We’ve done some great festivals and events in Leeds, Manchester and Bristol in the past six months, and we’re really excited to be heading to Belfast this Friday 11th and Saturday 12th March for a series of special events!

Belfast is home to great start-ups like Boundary and BrewBot, as well as a rich and thriving pub culture with new bars celebrating good beer opening all the time. Our friends at Nelson Sauvin distribute our beer in Northern Ireland, and have arranged for some really cool events happening this Friday and Saturday. Our very own Chris Hall will be flying over and doing his best to survive the rigours of the job at hand – be sure to say hi to Chris if you see him!

stokers halt event

First up, The Stokers Halt in Ballyhackamore Village will be hosting a Meet BBNo event, with our new 11|06 Session IPA – Simcoe on tap and range of our latest bottles to try! Things kick off at 5.30pm – the perfect way to start the weekend!

On Saturday afternoon, Chris will be heading to BrewBot’s bar in Belfast for a Tap Takeover of six new beers including a hugely anticipated 55|01 Double IPA – Citra Mosaic Simcoe. There’s only one keg – so don’t miss out! Here’s the full line-up:

• 01|09 – Saison – Hibiscus & Chamomile – 6.0%
• 08|03 – Stout – Chocolate & Orange – 6.2%
• 09|02 – Brown Ale – Nut Brown – 6.2%
• 11|06 – Session IPA – Simcoe – 4.2%
• 17|02 – Grisette – Lemongrass – 4.0%
• 55|01 – Double IPA – Citra Mosaic Simcoe – 9.2%

Finally, Saturday evening will see Chris co-hosting a five course beer & food dinner at the venerable Bay Tree in Holywood from 7.30pm – with our beer paired to a magnificent and vibrant menu. We’re pretty excited about the pairings for this one, but our lips our sealed until the night! Here’s the menu:

bay tree menu

Let us know if you’re coming to any of these events and be sure to follow us on Twitter, Facebook and Instagram for updates on new events coming soon!


Behind the Numbers: 55|01 Double IPA
7 Mar 2016

2016-03-07 12.22.57 (2)

After the launch of 55|01 Double IPA – Citra Mosaic Simcoe on 26 February, we lift the lid on one of our most challenging and exciting brews yet.

We’re deeply proud of 55|01, and tasting the beer as it developed has been a hugely educational, satisfying and occasionally hair-raising experience for us. A double IPA, or indeed any IPA, is more than the sum of its hops, and having the experience, ability and confidence to attempt such a beer was just the beginning. This beer has taken a huge amount of work and resources to accomplish, and so to help both us and you understand the beer better, we’ve decided to write about the brew and the results as openly as possible.

The intention was always to create a hugely juicy yet dry Double IPA, with an uncomplicated malt bill – specifically, in the US west coast style – that lets the hop character shine. The beer did not need a ‘malt backbone’ so much as a balancing texture; a supporting hand.

With the relatively small footprint and capacity of our brewhouse in mind, we achieved the required fermentability by filling the mash tun as much as we dared, and using sucrose to help hit target alcohol without adding heavier malt notes. Without a steam-jacketed mash tun (which would make pinpoint accuracy much easier), hitting the desired mashing temperature on the nose was no mean feat. Next time, we’d likely aim for an even lower mash temperature, and allow it to keep converting starches to sugars while in the kettle by not turning on the heating elements until it is full.

2016-03-07 12.21.27 (2)

Hopping the beer as hard as we wanted presented further challenges – restraining ourselves in some respects so as not to clog the whirlpool. Next time, a hop extract product for bittering, for example, would allow us to cram even more hops into the whirlpool.

Oxygen pick-up is always a concern with beers like 55|01, it’s freshness and clarity being key to its enjoyment, and next time we would prefer not to use pumps and move the beer between vessels entirely with gas, where necessary. Whilst all of our beers are allowed to carbonate naturally at present, force carbonation in a bright beer tank is certainly something we might consider in future.

For the dry hopping, Citra, Mosaic and Simcoe are a dream team combination on paper, bringing a beautifully juicy tropical fruit character. However, next time around we’d like to play with the balance of hop flavour and aroma; potentially bringing a fruitier hop into contrast with something more ‘dank’ and slightly savoury, and something classic to round out the resinous pine and citrus.

We love to receive feedback and thoughts on our beers, no matter how brief, and we hope this post gives you some insight into 55|01 and future Double IPAs from Brew By Numbers.




Collaboration Brew with Voss Bryggeri, Norway
29 Feb 2016


Being tucked under the railway arches of Bermondsey has its advantages, but if we could trade locations with another brewery, it might have to be Voss. The brewery’s mustard-coloured building is nestled like a dropped gem in surroundings that belong in epic myths and legends: snow-capped mountains, blue-stained-glass lakes and vibrant, verdant forests. It’s a beautiful place, where some beautiful beers are made.


First meeting up at last year’s Bergen Beer & Whisky Festival, we’ve been bouncing around ideas with Dag, Jeanette and the team at Voss for some time. After this year’s festival in Bergen, we finally got to brew something together – something totally new for both of us!


Voss make some world-class hop-forward beers, but we both wanted to brew something modern with a distinctive Norwegian twist: a kettle sour inoculated with yeast from traditional Norwegian fermented milk drinks. Three different types were used – Kefir, Kulturmjølk and Biola, providing the cultures that will define the sour character of the beer.


Depending on how the beer finishes, Voss and us have a few different ideas about what to do with it. We’ve talked about adding local Lingonberries to the beer, or potentially blending it with a classic Scandinavian farmhouse beer or release around Easter, when these types of beer are traditionally released. We’re keeping in touch with the team at Voss to decide the beer’s future!

The finished beer will be launched in the UK at our taproom – watch this space for announcement of the date!



Brew By Numbers and BrewDog
26 Feb 2016

In 2014, Brew By Numbers benefited from investment from the BrewDog Development Fund. BrewDog recently announced their stance on brewery independence, and we would like to make Brew By Numbers’ position known.

We value transparency greatly, in our friends, suppliers, colleagues in the brewing industry and in ourselves most of all. The investment we received through the BrewDog Development Fund has come to an end, and the shares bought in BBNo by BrewDog have been sold back to us at cost price. In the spirit of the openness and transparency displayed by those we admire in the industry, we would like to provide some context and clarity on our relationship with BrewDog.

In 2013, Brew By Numbers was still just two friends, brewing with equipment not much larger than the average homebrew set up, in a basement in South London. A move from that setting wasn’t just highly desirable for us as a microbrewery with a big vision, but hugely necessary for us to the take the next steps as a small business.

We had spoken to a number of banks about finance to help us grow, but none of them seemed to grasp what was happening in brewing in the UK at the time, and there was little recognition of our potential. Despite having received acclaim for our beers, we felt frustrated by the lack of support available to us.

James Watt met Tom and Dave back in those early days of BBNo, and fully understood and liked our concept. A year later, we sent several beers to James, along with our business plan. James keenly understood what was happening in the brewing industry, and, having made a similarly huge leap with Martin Dickie in the early days of BrewDog, gave us his and BrewDog’s backing, in the form of investment.

This support reassured Brew By Numbers’ first investors – Tom and Dave’s families – and gave banks we approached far greater confidence in our business and potential. Confidence is hugely important, it can be the difference in whether a business succeeds or fails.

Beyond this, BrewDog’s investment provided clear and transparent benefits, with no demands of control. BBNo was offered what we needed most: support from an ambitious and growing brewery, advice informed by their experience in undergoing similar growth, and custom – crucial in helping us get our beers the wider recognition we wanted. However, some people did not approve of our association with BrewDog, and we did lose some customers as a result of their investment.

Whilst at no point did BrewDog wish to interfere in the running of BBNo, some saw the move as acquisitional and controlling, but nothing could be further from the truth. Having the generous support and friendship of a bigger brother has been valuable in the growth of Brew By Numbers as a brewery, and the end of this involvement has been conducted just as fairly as when it began.

BrewDog were generous enough to sell the shares in BBNo back to us at cost price, and have publicly cited their stance on the independence of breweries. As a brewery, we have returned to once again being an independent, family-run business. Nevertheless, the support we have received from BrewDog has placed us on a good road to a prosperous future.

We have a huge year ahead of us, with expansion and improvements taking place at every level of the business. BrewDog have helped to get us here, and we’ll always be grateful to them.


Collab Norwegian Wilderness IPA with 7 Fjell
24 Feb 2016



After Bergen Beer and Whisky Festival in Norway, we brewed a Norwegian wilderness-inspired IPA with 7 Fjell, an up-and-coming Norwegian craft brewery.


Whilst a relatively new enterprise in Norway’s growing craft beer industry, 7 Fjell Bryggeri has one of Norway’s most experienced and prolific brewmasters: Gahr Smith-Gahrsen. 7F’s brew kit is slick, their on-site cold storage is an impressive investment, and plans for a canning line hint at a bright future. The whole space has been planned and designed to be both practical and comfortable. We’ve been convinced by their clean beers with clarity of flavour, and 7F is definitely a brewery to watch.

We were introduced by mutual friends and took the chance to get together and brew with 7F on our recent trip to Bergen for the beer and whisky festival.



Keen to each bring something solid to the collaboration, together we designed the recipe for a Norwegian spruce IPA, bringing together 7F’s idea of infusing historic Norwegian brewing ingredients (juniper and spruce) and our love of highly aromatic hop-forward beers.

7fjell foraging


The day before the brewday, foraged spruce, juniper and heather were steeped in hot water and left to infuse overnight, in a method called einerlåg, creating the liquor we would use for the mash. This brought an intense, herbal-tea-like aroma to the liquor – all this before we’d even started the brew! A kilo of coarsely crushed, fresh juniper berries was sourced from nearby to intensify that bold and brilliant aroma.



The hop bill, mostly Motueka with some Citra, was designed to accentuate but not overpower the spruce and juniper character in the finished beer. Look out for this Norwegian wilderness-inspired IPA in about a month’s time, with a name that nods both to our own numbering system and the area where the ingredients were sourced and brewed: 5155.

7fjell group shot


55|01 Double IPA – Citra Mosaic Simcoe
23 Feb 2016

BBNo Tap Clip - 55-01-000165-01

Modern, pale, hop-forward beers are very much our thing. We also love challenging beers with higher alcohol, complex fermentations and demonstrable skill in their construction. A Double IPA has been a dream of ours for some time, one that remained within reach but outside of our grasp, until now.

We only attempted to brew our first Double IPA when we were absolutely certain that we had the experience, technical ability and confidence to do so. We also needed hops – lots of hops, no less than 50kg in a 4000l batch, in fact – and 55|01 uses three of our absolute favourites: Citra, Mosaic and Simcoe.

With a 100% pale malt grist, the grain character is kept fully in check: a smooth balancing texture, gentle enough to remain in the background. The huge hop additions make for a symphony of juicy tropical fruit, resinous pine, aromatic zest and slick, citric bitterness that remains astonishingly clean and balanced at its muscular 9.2% abv.

55|01 satisfyingly pulls off the Double IPA trick of being both intense and drinkable, balancing its flavours and textures even as it crosses your palate. It’s a beer that marks a level of advancement for us as a brewery, and we are delighted to launch 55|01 Double IPA – Citra Mosaic Simcoe simultaneously at Craft Beer Rising and our brewery taproom on Friday 26 February. Expect to see it in pubs, bars and bottle shops from this weekend – but not for long! We hope you enjoy it.



Taproom Lates: Friday 19 February Tap List
18 Feb 2016


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BBNo Friday Taproom Lates  –  Friday 19 February – 6.00pm-10.00pm

It’s time to announce the beers we’ve got lined up for Friday night and over the weekend! Here’s the full tap list:



03|03 – PORTER – TRADITIONAL, 7.0%

05|13 – INDIA PALE ALE – RAKAU, 7.0%

08|06 – STOUT – OATMEAL, 5.7%



15|04 – BLACK IPA – ENIGMA, 6.1%

19|01 – GOSE – CLASSIC, 4.5%

25|03 – WHITE IPA – ENIGMA, 7.3%

35|01 – RED IPA – DR. RUDI & PACIFIC JADE, 6.6%

We’ll also have a full range of bottles for sale to take away, plus our new range of merchandise including Brewhouse t-shirts and posters, plus hats, tote bags and more! Our bar snacks include hearty Scotch Eggs from Finest Fayre, plus biltong and beer sticks from Cannon & Cannon!

This year we’ll be using our Friday openings to launch our latest beers ahead of their release in trade, so be sure to follow us on Twitter, Facebook and Instagram to hear about the latest news from the brewhouse.

See you at the taproom!



02 | 17
03 | 03
08 | 07
STOUT 4.0%
11 | 27
SHow all

TEL: +44 (0)20 7237 9794