Fed up with poor quality and mass-produced beer, Enfield Brewery was founded in 2014 by self-confessed beer enthusiast Rahul Mulchandani, with the aim to make great tasting high, quality craft beer, made with locally sourced ingredients and fresh mineral water. Little did we know that we would become the only brewery within Greater London to use fresh mineral water from deep beneath the Lea Valley.

Our entire brewing process – from grain to bottle, is done in-house to insure the highest quality standards. We market our beers under the Enefeld brand which was inspired by the original Saxon spelling of Enfield as recorded in the Domesday book 1066 AD. Our brewing style takes traditional beers and adds a modern twist bringing, traditional styles to the modern age.

We are passionate about sourcing ingredients locally and supporting British farmers, which is why we source all our ingredients for our London range, from within England. From time to time, we also experiment with different beer styles that bring newer taste experiences to the UK, sourcing seasonal fresh ingredients from around the world. Our aim is to push the envelope and change people’s perceptions of British beer

The Brewing Process

Our brewing process starts with abstracting the water from our own borehole located at our brewery site and filling our large, 10,000 liter stainless steel tanks (one for hot, one for cold). Water = Liquor in brewing terms.

Next, we source malts and fill our Grist case with fresh malt form our UK suppliers.

Then, the malt goes into our mash tun and mixed with water from our hot liquor tank. We then run water through to extract all the sugars from the malt. The resulting mixture is called ‘wort’.

The wort goes through to a giant kettle, where the wort is mixed with fresh hops. Hops added during this time provide the bitterness in the beer, essential for creating a ‘balance’.

From the kettle, the resulting liquid is sent to our whirlpool. Inside the whirlpool, the liquid is spun around and the solids present in the liquid (such as hops and malt residues) slowly collect in the middle, resulting in a clear(er) liquid.

Next, we chill the liquid through our heat exchanger. We run cold water on one side, causing the liquid to reduce in temperature while the plain water is heated for the next brew, all in the same process. Crash chilling it from it’s 90C to roughly 18C is important for the next step when we pitch the yeast.

Lastly, we pitch the yeast in the tank so that the fermentation process can begin. Our millions of little workers work 24 hours a day to convert the sugars into alcohol. This process can last anywhere between 2 to 7 days depending on the strength of the beer.

After the beer has fermented, we process the beer by fining and filtering it, ready for casking/bottling/kegging.