Silver Street started brewing underneath The Clarence on the 6th of February 2014 and have been practicing and producing ever since.
We’ve now got eight regular brews and love experimenting with rarely used hops to get a better understanding of their characteristics.
We’re excited to announce that we’re upscaling production by moving into a purpose-built brewery at Britannia Mill in Bury this summer. This will mean that we’ll be able to increase our production from four barrel to 19.
E.Q. 4.9% -
In a time of one-dimensional hop driven beers, E.Q. has been crafted and fine-tuned to restore the balance.
PORTER 5.0% -
Looks can be deceiving, this is a very easy drinking porter with treacle toffee flavour, balanced with American hops Porter is a dark style of beer developed in London from well-hopped beers made from brown malt.The name was first recorded in the 18th century, and is thought to come from its popularity with street and river porters.
RUBY RUBY RUBY RUBY 4.7% -
So good we named it 4 times, Deep Ruby ale with a slight treacle undertone and a whopping floral aroma.
SESSION 3.9% -
Not your run on the mill session ale, our amber ale session offers a complex hop bill with loads of delightful aroma.
ONE 4.0% -
Our ever-evolving range of s.m.a.s.h ales, showcasing hops from around the globe, these very pale ales are designed to let each hop stand alone in all its unique glory.
USA IPA 5.7% -
Restoring the balance to this classic beer style, malty caramel undertones and bold American hops.
FIRE ISLAND 4.0% -
Our hop-tastic very pale summer ale.
FOLK 4.3% -
Wheat and Cascade hops make this a sharp, great-tasting pale-ish ale.
 Gather and weigh the first ingredients: four bags of malt. We use a lovely mix of maris otter pale ale, Caramalt, roasted barley and crystal.
[2a] Heat the hot liquor and add to the mash tun. Add malt, gently, gently, stir with the mash paddle (add some other bits and bats) and your mash is made.
[2b] Go for a brew and wait.
[3a] Sparge via - what else? - the sparging arm (add more warm water to mash)
[3b] Carefully transfer what is now the wort to the (warmed like a teapot) copper via the valentine.
[4a] Add hops to the wort. (We use a different mix for each beer for bittering, flavouring and aroma).
Keep on a rolling boil for 90 mins.
[4b] Heat off, add a bit of oxygen and transfer through the hop strainer and heat exchanger, to the fermenter.
[5a] Once it’s all safely in the fermenter, add the yeast and the wort turns into beer. Cover until the krausen (yeasty beer hat of course) forms and pushes the lid off.
[5b] Go and play the banjo you’ve got hidden behind the hot liquor tank and wait for 7-10 days.
 Pour the lovely stuff into barrels or bottles.
 Beer , beer, beer. Get it in bottles, or ask Oliver for a pint straight from the pump ...and down your neck.
Craig the Head Brewer
Meet our head brewster at Silver Street Brewing Co – Craig Adams. You’ll find him in his wellies, tweed & flat cap in the basement – brewing something tasty.
Pop in and test his wares, or book a day with the brewer to find out more.