Brewery and taproom · Liverpool L3

Brewed on the quay, poured fourteen metres later.

Four core beers and a new seasonal every six weeks, brewed in a 1901 bonded warehouse on the dock road. The taproom is open Wednesday to Sunday.

See what’s pouringPlan a visit
212

brews since March 2019

38,460

pints poured in the taproom in 2025

14

metres of pipe from tank to tap

The core range

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Canned the week they’re brewed and dated on the base. Collect from the taproom, or we deliver on Fridays across L1 to L8.

Dockside Pale

Session pale ale · 4.2%

  • grapefruit
  • pine
  • cracker malt

Pairs with fish and chips

Pack

1

Lantern Stout

Oatmeal stout · 5.4%

  • cold brew
  • cocoa nib
  • oat biscuit

Pairs with a brisket bun

Pack

1

Ropewalk Lager

Pilsner-style lager · 4.6%

  • honey malt
  • lemon peel
  • snappy

Pairs with a margherita

Pack

1
All six beers, the seasonals and the merch

From mash tun to your glass

Four steps, about three weeks, one building. Everything on the bar was brewed behind it.

  1. STEP 1

    Mash

    Maris Otter, oats and a little crystal malt steep at 66°C in our 12-barrel mash tun for an hour. The spent grain goes to a farm near Ormskirk every Monday.

  2. STEP 2

    Boil

    Ninety minutes, hops in three charges. Most of the aroma comes later, in the fermenter.

  3. STEP 3

    Ferment

    Seven to ten days for the ales, six cold weeks for Ropewalk Lager. Dry hops go in on day four.

  4. STEP 4

    Pour

    The conditioning tanks sit behind the bar wall. From there it is fourteen metres of pipe to the taps.

Medals behind the bar

Five awards since 2024, all judged blind

This week

The taproom is open Wednesday to Sunday

Fourteen lines pouring, a different food truck in the yard every night, and dogs welcome. Over-18s only after 8pm.

Plan a visitBook a brewhouse tour