Capital gains for Yorkshire-based brewery
Saltaire-based craft brewery, SALT, is expanding and has plans to continue this growth on a national scale, acquiring a brewery in London.
Its expansion strategy follows on from three years of success for the brand.
Newly acquired brewery, SALT London, based on White Hart Avenue in Greenwich, will more than double the production capacity of the SALT brand, preparing for the next phase of growth.
Managing director of SALT, Nadir Zairi, said: “This is a really exciting move for SALT. We have maxed out our capacity at SALT Beer Factory North so the addition of a Southern production site will enable us to continue growing the distribution of our core range.
“Not only that, but it gives us the freedom to explore the limits of beer through our experimental Hexagon Project range.
“We have always had a desire to drive the brand forward, taking it nationally in order to do more of what we do best – bringing people together through beer.”
The acquisition includes two tap rooms in the capital which will be rebranded as Salt craft + Pizza, forming part of an ongoing commitment to investment in the area.
The tap rooms, based at Market Yard and Royal Arsenal, will have a specially curated menu of wood fired pizzas that visitors can enjoy whilst sipping on SALT’s latest beers, core range and carefully selected guest ales. There will also be cocktails, wines and spirits available.
James Lawson, founder of SALT, added: “It’s always been an ambition to take our beers to London, and what better way than having our own branded outlets in the capital.
“Our London venues will cater to everyone, whether you are a craft beer connoisseur or are completely new to the scene and want to try something new.
“We’ve done some great collabs and tap takeovers with London breweries and bars over the years and have built great relationships.
“There is such a huge craft beer presence in London that it feels like it’s the perfect time to be branching out and putting our stamp on the city. Our aim is to break the traditional mould and make great craft beer accessible to all.”
