Silver Street Brewing Company is a small batch brewery born in the basement of The Clarence, Bury in 2014.
We love experimenting with rarely used hops to get a better understanding of their characteristics. You’ll find 8 finely-tuned core beers in our range: we aim for fantastically consistent, drinkable beers.
In 2017 we upscaled production, moving into our new brewery at Britannia Mill in Freetown, Bury. Our cask production has increased from four barrel to 19 and we launched our new keg beers in 2018.
We can also help with cellar hire and installation, running festival and event bars, and even PA and music hire. Call it a mis-spent youth, but the only things we’re good at involve beer and music.
SESSION 3.9% -
Not your run of the mill session ale, our amber ale session offers a complex hop bill with loads of delightful aroma.
A classic English bitter.
Our top-seller.
FIRE ISLAND 4.0% -
Our hop-tastic American Pale Ale. A very drinkable pale beer. Crisp and clear.
THE LIGHT 3.8% -
Ultra-pale super summer supper. An ale epiphany. Surprisingly fruity sharp bitter.
Perfect for spring & summer.
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.
One of the first beers we were truly proud of. Scarce in the summer, so stock up in the winter months.
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.
Porter is a Vegan-friendly beer. Seasonal availability may change.
EXPERIMENTALS #.... (varies) -
We like to keep pushing ourselves and learning new tricks. Our Experimental brews are available in small batches and very limited edition hand-written bottles when the fancy takes us.
Latest brews... No.1. Good Intentions 5.4%... No.2. Motueka 5.6%... No.3. Wallop 3.9%... No.4. Cask IPA 5.3%... No5. Hazy Orange IPA 5.0%
Get in touch to find out what we're up to this month.
[1] 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.
[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.
[6] Pour the lovely stuff into barrels or bottles.
[7] Beer , beer, beer. Get it in bottles, or ask Oliver for a pint straight from the pump ...and down your neck.
