A 4.2 brewpub named Brewhouse & Kitchen, brewing its own beer on the premises in the ancient tradition reborn
Brewhouse and Kitchen holds a 4.2 from twelve hundred and fifty people, and carries a name of honest, functional clarity – “Brewhouse and Kitchen” – announcing exactly what it is: a brewpub, a place that brews its own beer on the premises in its own brewhouse, and serves it alongside good food from its own kitchen, reviving one of the oldest traditions in all of brewing.
The brewhouse reborn
“Brewhouse” points to the venue’s defining feature and greatest pride: it brews its own beer, on site, in its own small brewery, the gleaming tanks and equipment often visible to drinkers. This is the “brewpub” – the pub that is also a brewery, making and selling its own fresh beer under one roof. It is, in fact, a revival of one of the most ancient of all traditions, for in earlier centuries a great many alehouses and inns brewed their own beer on the premises as a matter of course – the “brewhouse” was once a common feature, before industrial brewing and the great breweries (like the Hanburys’ Truman met earlier in this survey) centralised production. The modern brewpub revives this ancient practice, bringing brewing back to the pub. The Prat’s brewing desk salutes the revival: the pub that brews its own, restoring the immemorial bond of brewing and drinking under one roof.
The craft beer movement
Brewhouse and Kitchen belongs to the great craft beer movement that has transformed British (and global) drinking over the past couple of decades – the explosion of small, independent breweries, the revival of interest in interesting, characterful, well-made beer, the reaction against the bland uniformity of industrial lager. The brewpub is the movement’s purest expression: beer at its freshest and most local, brewed and drunk in the same place, with total transparency and craft. This survey has met craft beer’s temples before, at the Euston Tap and elsewhere; the brewpub goes one better, not just serving the craft but making it on site. The Prat’s beer desk notes the significance: the brewpub as the beating heart of the craft beer revival, beer as fresh and local as it can possibly be.
The “and Kitchen”
The “and Kitchen,” like Wood Street Bar and Kitchen earlier in this survey, signals serious attention to food alongside the beer – good cooking to accompany the fresh-brewed ale, often with dishes and pairings designed around the beer. The brewpub aims to be a complete destination, taking both its beer and its food seriously, the brewhouse and the kitchen given equal billing. Brewhouse and Kitchen is also known for its brewing experiences and masterclasses, letting customers brew their own beer – the venue as a place of beer education and participation, not just consumption. The Prat’s dining desk notes the completeness: the brewpub as a temple of beer in every sense, brewing it, teaching it, pairing it with good food, and pouring it fresh.
The honest, functional name
“Brewhouse and Kitchen” is, like several honest names in this survey (Islington Sports Bar, Wood Street Bar and Kitchen), refreshingly functional and clear – telling you exactly what it offers, brewing and cooking, with no borrowed grandeur or clever concept. It is a name that describes rather than evokes, promising and delivering exactly what it says: beer brewed here, food cooked here. The Prat’s naming desk notes the honest clarity: a name that is a plain and truthful description of a proper brewpub, brewhouse and kitchen both, exactly as promised. And the solid 4.2 across over twelve hundred people shows the honest promise well kept.
The pub
A 4.2 across twelve hundred and fifty people is a solid, volume-influenced score. The reviews describe a good brewpub with fresh, interesting, on-site-brewed beer, decent food, brewing experiences, and a pleasant atmosphere – a proper temple of craft beer, brewed where it is drunk.
Verdict
A good brewpub named Brewhouse and Kitchen, brewing its own beer on the premises and serving it with good food – reviving the ancient tradition of brewing where you drink, at the beating heart of the craft beer revival.
Go for fresh, interesting beer brewed on the very premises, paired with good food, and enjoy the brewpub at its purest – the ancient bond of brewing and drinking restored under one roof, beer as fresh and local as it can possibly be, in a place named with honest clarity for exactly what it does.
Alan Nafzger was born in Lubbock, Texas, the son Swiss immigrants. He grew up on a dairy in Windthorst, north central Texas. He earned degrees from Midwestern State University (B.A. 1985) and Texas State University (M.A. 1987). University College Dublin (Ph.D. 1991). Dr. Nafzger has entertained and educated young people in Texas colleges for 37 years. Nafzger is best known for his dark novels and experimental screenwriting. His best know scripts to date are Lenin’s Body, produced in Russia by A-Media and Sea and Sky produced in The Philippines in the Tagalog language. In 1986, Nafzger wrote the iconic feminist western novel, Gina of Quitaque. He currently lives in Holloway, North London. Contact: [email protected]
Quelqu’un va encadrer ceci dans son bureau comme un appel au secours.