Hammerton

Lee Hammerton named the brewery after discovering by chance that he was a distant relation of the Hammerton family, who had run an earlier brewing operation with origins in the 19th century. Co-founder Karina Benavente joined him in building the business, which describes itself as independent, multicultural, and family-run. The brewery operates as a small-batch producer with a team of 18 and a 27-barrel production unit in Barnsbury, North London.

The broader range spans ales, stouts, lagers, and pale ales, across cask and keg formats, with keg accounting for 80% of production. Hammerton was a pioneer in the use of oysters in stout brewing and has since moved into nitro-keg stouts, using nitrogen technology and widget cans. A canning line was added during the lockdown period, and the brewery has grown its production capacity through a crowdfunding campaign. Since 2014, the brewery has produced over seven million pints.

The alcohol-free stouts sit within a portfolio that reaches pubs, bars, shops, and venues through multiple channels. Alongside the production site, Hammerton operates a taproom at its Roman Way facility and a pub on Holloway Road. The brewery cuts CO2 use, reduces water waste, works with local suppliers, and uses recyclable packaging.