I was kindly invited by Adam Driver at Fuller’s to pay a visit on Monday, and was treated to a full tour of the Griffin Brewery in Chiswick. It was the day before my birthday, and I couldn’t think of a better way to spend it. Despite the efforts of a smattering of frozen water crystals (or ‘SNOW CHAOS’ as it is known on Fleet Street), I made it to Chiswick in good time, and enjoyed a swift half of Jack Frost at the Mawson Arms pub attached to the brewery. Jack Frost is Fuller’s winter seasonal ale, and uses Crystal malt and blackberry essence to deliver a sweet, nourishing warmth. It was just what I needed to warm my bones after a cold journey.
At 12pm the gathered tour-goers were met by Alison, one of Fuller’s excellent tour guides. In traditional brewery tour style, we were shown the brewing process from start to finish. Other brewery tours I’ve done have been at microbreweries, so it was interesting and different to explore a much larger brewery (over 20 tonnes of malt is used every brew day at Fuller’s, and each of the massive boiling coppers can hold 90,000 pints). Even more interesting was how the brewery has visibly expanded over time. Rather than being a massive, purpose-built facility, the Griffin Brewery is rather like London itself in the way it has filled out, expanded, filled out again and so on. Every available area of space has a mash tun, copper or two fermenting vessels stacked into it. The 31 FVs are layered in an enormous beer-tastic Rubik’s cube formation that you get to walk through and in-between.
All bottling, kegging and casking of Fuller’s beers is done at the Griffin Brewery, so aside from seeing the equipment used in the actual brewing process, we also got to see the packaging lines. The kegging line in particular was a treat, because there was a massive robotic arm called Les lifting three kegs at a time. Les was apparently a former Chief Engineer. I meant to ask if he actually became Les the robot in some kind of Robocop-style incident but I forgot. Other anthropomorphised pieces of equipment include coppers called Big Brian, Dave and Little Brian.
The tour itself lasts a good hour, and is topped off with a visit to the Hock Cellar for a few samples of Fuller’s beers. At the time of my visit, there were also a few beers from Gale’s (who were recently taken over by Fuller’s). I tried London Pride, Chiswick Bitter, Gale’s HSB and Bengal Lancer, and each had that extra special brewery-fresh taste. The Hock Cellar is chock full of brewery and beer-related antiquities, and you can easily spend another half an hour wandering around and pointing at things.
And what trip to a brewery would be complete without a trip to the Brewery Shop? I couldn’t resist a big, bulbous, brandy-snifter-esque Fuller’s Vintage glass, and was kindly gifted bottles of the 2005 Vintage, Past Master’s Double Stout and Past Master’s Burton Extra, which I will review soon for Rum and Reviews.
A tour of the Fuller’s Griffin Brewery normally costs a very reasonable £10 (or £12 on the day) per person. Fuller’s Fine Ale Club members only pay £8. More details can be found here. Have you done the Fuller’s brewery tour? What did you think? What’s the best brewery tour you have been on, and what makes a good one?
3 thoughts on “Fuller’s Griffin Brewery Tour”
it sounds and looks awesome; you can definitely see London through the ages in your pictures – from Industrial Revolution in the top picture to echoes of the Second World War in the last. I don’t believe I’ve done a brewery tour on that scale so it must have been almost bewildering to walk through such a factory-like environment.
To my sober recollection my brewery tours are sadly limited: Skinner’s (Truro, Cornwall) was interesting, if brief. The brewery wasn’t much bigger than York Brewery (York, Yorkshire). The Skinner’s tour ranks highly in the tour stakes for allowing you unlimited access to their bar at the end of the tour, until they kick you out when the next tour comes along. (Number of times ‘tour’ used in this paragraph: six.)
How was the Fuller’s Vintage? I’m desperately keen to try it. I’ve been reading Melissa Cole’s ‘Let Me Tell You About Beer’ and Roger Protz’s ‘300 Beers To Try Before You Die’ lately and they both rave about Fuller’s Vintage.
Cheers. It was a bit weird being in a brewery that big, but also quite exciting that it just kept going from one set of equipment to the next, without any deliberate order or design to it.
They had a similar set up to Skinner’s at the Fuller’s bar: everyone basically just responsibly smashed as many halves as they could. To my credit I did try to pick ones I hadn’t had before or at least in a while. Others had a more ‘left-to-right’ approach.
The 2005 Vintage is still sat coolly and quietly in my beer maturing cupboard. I’m still mustering the courage to try it. Perhaps I should give it a couple of years and try it when it’s 10 years old…
Hell. Yes. Nurture that thing like a newborn baby – protect it from heat waves and snowstorms, bouts of damp or skull rain, and savour it at the 10 year mark.