#121 | Hackney Brewery – Why our taproom is key

At a time when many breweries are celebrating their tenth anniversaries Hackney Brewery, now the ripe old age of 12, could be considered elder statesmen of the London brewing community. Much has predictably changed in those years the brewery, founded by Jon Swain and Pete Hills, have been in business. Especially more recently, with the team celebrating two years at their new home in High Hill, Walthamstow. Part of the burgeoning and brilliant Blackhorse Beer Mile, Hackney Brewery is thriving thanks in no small part to their excellent taproom space that welcomes visitors four days a week. The High Hill Taproom is their new facility where the team aim to create a experience that you can immerse yourself in through their art, latest releases, beers from their friends around the world and events to celebrate the multicultural capital it calls home. In this podcast, we speak to co-founder Jon about the importance of the taproom in the brewery’s business proposition, Hackney’s role in the Blackhorse Beer Mile, those early days building the business with colleague Pete and also the secrets behind the team’s successful and sessionable sour range – namely the delicious Millions of Peaches.