Our journey began with the end of founder and owner Andy Smith’s former career in fine dining. An avid home-brewer, Andy sought to make fresh exciting beer that was difficult to find here in the UK. A move from his home town of Leeds to London soon presented the opportunity to work with Andy Moffat at Redemption Brewing in Tottenham. Here he studied and learned to ply his trade as a professional brewer whilst making many friends and contacts in the fast growing UK beer scene. In 2012, one of these friends, Evin O’Riordain of The Kernel Brewery kindly offered to pass on their original brew kit as the Kernel embarked upon expansion. A short time later, some premises secured just down the railway line, and Kernel and Partizan were established as neighbours; so the brewery was born. On enlisting the services of Alec Doherty, an excellent artist, designer and illustrator and old friend, the image of the company too began to take its unique shape and direction. Almost four years later, we have gained more staff and a little black cat named Adina. We work with pride and determination to deliver the best beer we possibly can.
We at Partizan relish diversity. We delight in the cultural richness of our surroundings here in London, with its myriad ethnicities, languages and traditions. A city, fueled by passionate, creative and enterprising people, drawing on a wealth of strands of history and identity, filled with excitement to create anew. We consider ourselves very much in the bosom of a modern Babylon where inspiration and individual flair combine to breed innovation. Hence the name ‘Partizan’ – a strong belief in the preservation of identity and knowledge of the great strength and beauty that lies in the juxtaposed co-existence of differing ideas and ideals.
It is perhaps a better time than ever to be making beer! The last two decades have seen the development of thriving and burgeoning scenes the world over, populated by those who, as independents, wanted to take control of what the people of their communities were eating and drinking; to offer an alternative to big brands and the bland sterility of homogenization. In so many ways this involved a look to the past, to a time when people invested themselves fully in hand driven pursuits, producing with pride and precision the consumables that not only nourished physically, but excited the taste buds. The recent food and drink revolution has led to a wonderfully diverse international community of producers who are fiercely dedicated to making things that can offer the same to the modern consumer.
For beer makers, this has led to the resurrection of many wonderful styles and traditions that had sometimes existed only in very small communities, and allowed a new generation of brewers and enthusiasts to make them their own, adding to the rich and diverse market that has been created through small, independent labor and thought. This proffers choice; the opportunity as a drinker to explore one’s palate and the great variety of flavour, aroma and the nuanced drinking experience that can be produced from the combination of four simple ingredients.
At Brew By Numbers (BBNo.) we strive to create new, exciting and forward-thinking beers focusing on quality and drinkability. Each style has a number, for example a porter is 03 and each style has a version number. So 03/08 would be the 8th version of their porter they have made.
Whether developing new styles, adapting established ones, or bringing the less well-known styles back into the limelight, we create each beer with the same level of care, attention and respect.
All of these carefully crafted beers are brewed with the finest natural ingredients and packaged alive, in both bottle and KeyKeg, to ensure a natural carbonation and allow flavours to evolve over time. The harshest critics of our own work, we only release beers that are of a high standard, balanced and drinkable.
Before brewing together, Dave and Tom took their inspiration from opposite sides of the world. Dave discovered craft beer in Australia and New Zealand, while Tom, introduced to The Kernel Brewery during the early days, was blown away by the intensity and variety of flavours that come from the new world hops they were using.
Since brewing together, Tom and Dave took a trip to Belgium for the Festival of Spontaneous Fermentation – a weekend dedicated to Gueuze and Lambic beers – and were taken aback by the refreshing crispness of Belgian Saisons and the funky acidity created by the wild yeast Brettanomyces, intrigued by the herbal and spicy tartness of Witbiers, and blown away by the rich complexity of the Abbey style ales.
Brew By Numbers continues to draw inspiration from other breweries in the States and the UK as well as taking inspiration from flavour combinations from everyday life.
We trawl the globe tasting great beer
Pick craft beers and get them in record time