London Amateur Brewers

LAB In-Person Meeting: July 2026
2026-07-06 18:30 - 22:00 (Europe/London) | Mash Paddle Brewery, 92 Enid Street, London, SE16 3RA, United Kingdom
This month’s in-person meeting, as usual, will be held at Mash Paddle Brewery – 92 Enid St, London SE16 4AW.
This month we will have a general tasting of beers that members bring in.
If you’re planning on bringing a beer for tasting, please bring at least 2 litres so there is enough to go round the whole club for samples. You are welcome to bring more than one beer, but if there are too many beers to fit into the evening we may only have time to sample one of them.
Meeting Schedule
18:30 – Arrival, registration, grab a beer
19:00 – In-depth assessment of 4-5 beers (specific feedback/help with addressing a fault/no feelings spared critical analysis/etc.)
20:30 – Grab a beer, prepare for second tasting session
20:45 – Tasting session, general feedback on 5-6 beers
22:00 – Wrap up & clean up

West Coast Best Coast
2026-06-20
The annual Bear Boars hopfest competition is back for 2026!
The emphasis is on West Coast styles and the judges will be scoring in favour of beers that have a signature “west coast” expression – so please take note when selecting your hops.
What defines a West Coast style compared with other IPA or APA styles? There isn’t an exact BJCP definition but will be looking for clear, bitter and hoppy. Flavour and aroma wise we typically expect one or more of pine, resin, citrus and tropical fruit.
Brewers are not limited to one entry in each category but may only enter each subcategory once.

LAB In-Person Meeting: June 2026
2026-06-01 18:30 - 22:00 | Mash Paddle Brewery, 92 Enid Street, London, SE16 3RA, United Kingdom

LAB Social @ Clerkenwell
2026-05-30 14:00 - 23:00
We’re planning on a bit of a crawl around some of the pubs in the Clerkenwell area…
Rough idea is to meet at the new Thornbridge pub, The Wild Swan at 14:00 and then after some drinks move on to another pub and repeat.

LAB Online Meeting: General Beer Discussion - May 2026
2026-05-18 19:00 - 22:00
After what should be another great LAB Open weekend, Monday’s online meeting (18th May, 7pm) is going to be a quieter one – a proper LAB Arms wind-down session. No presentation this time, just an open floor: questions, tips, advice, general chat, anything you’ve been curious about or want to throw at the LAB Hive Mind.
To make it work well, drop your questions, topics or anything you want to bring to the table in our Slack channel or in the Event discussion – gives everyone a chance to dig something out before Monday. There’ll be a loose agenda, but mostly it’ll be relaxed. If you’ve got something to share as well as something to ask, even better.
For the zoom link and password, please email admin@londonamateurbrewers.co.uk.
It is also available via our Slack site, to which all members are encouraged to join.
Schedule
19:00 Welcome and club update
19:30 General beer chit-chat
22:00 Meeting to close (unless folks want to hang around and chat some more)

LAB Open 2026
2026-05-16 - 2026-05-17 | The Queens Arms, 139 St. Philip Street, Battersea, London, SW8 3SS, United Kingdom
Join us for the LAB Open 2026, a BJCP-sanctioned homebrew competition and festival! Have your beer evaluated by qualified judges, receive professional feedback, and compete for prizes across 12+ categories and Best of Show.
The Competition

All entries will be assessed against the 2021 BJCP Style Guidelines
Every entry will receive a handwritten score sheet
Open to homebrewers worldwide, commercial or “brew-on-premise” entries are not permitted
Judging is anonymous; staff and judges may enter, but will not be able to judge categories they have entered

The Festival
Sunday, May 17th | 2:00-5:00 PM
Experience a unique festival where you can sample most entries, organised by style. It’s a rare opportunity to compare your work against others, explore new styles, and discuss brewing with the community. Winning examples will be flagged for easy discovery.

LAB In-Person Meeting: Hayesenbrau - May 2026
2026-05-11 18:30 - 22:00 | Mash Paddle Brewery, 92 Enid Street, London, SE16 3RA, United Kingdom
This month’s in-person meeting, as usual, will be held at Mash Paddle Brewery – 92 Enid St, London SE16 4AW.
This month is our annual Hayesenbrau competition, on the style of brew your best English Bitter. The competition is open to any member that comes to the meeting, and will be judged by the members present.
If you’re planning on bringing a beer, please bring at least 3 litres so there is enough to go round the whole club for samples. You are welcome to bring more than one beer, but if there are too many beers to fit into the evening we may only have time to sample one of them.
Meeting Schedule

6.30pm – Arrival, registration, grab a beer
7.00pm – Tasting/judging member’s beers part 1
8.15pm – Grab a beer, prepare for second tasting session.
8.45pm – Tasting/judging member’s beers part 2
9.30pm – Feedback, scoring and a toast to the winner.
10.00-10.15pm – Wrap up & clean up and one for the road!

If you’re looking for inspiration, you’ll find a few award winning recipes for English Bitter in our recipes section.
And just for fun (and some more information to get you going), here’s what ChatGPT has to say about English Bitter and how you might go about approaching brewing one:
English Bitter is a classic ale style that emphasizes balance, drinkability, and a slightly hoppy character without being overwhelmingly bitter. It’s one of the most popular traditional British beer styles, historically brewed to be a refreshing pub beer. For a homebrewer, it’s a great style to experiment with, since it allows for a nice balance of malt and hop character, with some room to play with yeast and fermentation conditions.
Here’s a breakdown of key elements to focus on:
1. Appearance

Color: English Bitter typically ranges from golden amber to light copper. It’s clear with a moderate to low level of carbonation, often with a creamy white head.
Clarity: The beer should be bright and clear, so make sure to pay attention to your fining and cold-crashing process to achieve this.

2. Aroma

Malt: A light maltiness should be prominent, typically bready, biscuity, or lightly caramelized, depending on the substyle you’re brewing (Standard, Best, or Extra Special).
Hops: The hop character should be noticeable but not overpowering. Expect aromas of earthy, floral, or slightly herbal hops, especially from traditional British varieties like Fuggle or East Kent Goldings. The hop aroma should complement the malt, not dominate it.
Yeast: Slightly fruity, with a clean fermentation character. It’s generally not a big feature but adds a subtle complexity.

3. Flavor

Balance: A hallmark of English Bitter is its well-balanced nature, with malt and hops working together rather than one overwhelming the other. The malt character is typically dry, with bready or biscuity flavors and a light to medium body.
Hop Bitterness: Bitterness is moderate (typically in the 30-40 IBUs range), and it should be noticeable but not aggressive. British hops tend to provide earthy, floral, or woody flavors rather than bright, citrusy notes you might find in American Pale Ales.
Malt Backbone: The malt should give a clean, dry finish, often without too much residual sweetness. Caramel flavors may be present, but they’re generally subtle.
Aftertaste: Expect a crisp finish, with a clean hop bitterness that lingers but doesn’t dominate.

4. Mouthfeel

Body: Medium to light body. English Bitter should feel smooth and not too heavy. The carbonation level is typically moderate to low.
Carbonation: English Bitter usually has a medium to low carbonation, though this can vary slightly depending on the substyle. If you’re kegging, aiming for a slightly lower carbonation will help achieve that traditional cask ale feel.
Smoothness: The beer should be easy-drinking and refreshing, without any harsh bitterness or overly rich mouthfeel.

5. Alcohol Content

ABV: English Bitters come in three substyles, and their ABVs vary:

Standard Bitter: ~3.2% – 3.8% ABV
Best Bitter: ~3.8% – 4.6% ABV
Extra Special Bitter (ESB): ~4.6% – 5.5% ABV

The alcohol should be noticeable but not overpowering. ESB versions have a slightly fuller body and richer malt flavor compared to Standard and Best versions.
6. Hops & Malt

Hops: Use traditional British hops like Fuggle, East Kent Goldings, or Challenger. These provide mild, earthy, floral, and herbal notes that fit well with the style. You can also experiment with hop variations, but try to avoid overly citrusy or piney American hops.
Malts: British pale malts (like Maris Otter) are the base for this style. You can add small amounts of caramel or crystal malts (10-30L) to give a light, biscuity sweetness and some color. Avoid going too heavy on caramel malts, as the style should stay dry and balanced.
Adjuncts: Avoid using adjuncts like wheat, corn, or rice. The focus should be on the classic malt-hop balance.

7. Yeast

Yeast Strains: British ale yeast strains (such as Wyeast 1968, White Labs WLP002, or a generic British ale strain) work well for this style. They should ferment cleanly with a mild fruitiness and not contribute overly strong esters. Yeast that ferments at slightly cooler temperatures (around 64-68°F or 18-20°C) will help ensure a cleaner profile.

8. Water

Water Profile: Traditional English Bitter has a soft to moderately hard water profile with a relatively low level of sulfate and chloride. The water profile should enhance the malt without making the hops too harsh.

Homebrewing Tips

Mash Temperature: Mash at around 154-156°F (68-69°C) to achieve a balanced fermentable wort. A higher mash temp will give you more residual sweetness, while a lower temp will make for a drier beer.
Fermentation: Fermenting on the cooler end (64-68°F) can help ensure clean fermentation and minimize fruity esters. A slower fermentation will also help with clarity and stability.
Carbonation: If you’re bottling, aim for a carbonation level around 1.8-2.0 volumes of CO2. For kegging, a lower carbonation (around 1.5-1.8 volumes) works well to mimic the cask ale style.
Aging: English Bitters are often served with a little age to allow the flavors to meld together. Don’t rush it—let it sit for a few weeks after fermentation.

Recipe Idea (Best Bitter)

Grain Bill:

90% Maris Otter Pale Malt
5% Caramel/Crystal Malt (20L)
5% Caramel/Crystal Malt (10L)

Hop Schedule:

60 min: Fuggle or East Kent Goldings (20-25 IBU)
10 min: Fuggle or East Kent Goldings (5-10 IBU)
Optional: small flameout addition for aroma, if you like a light hop scent.

Yeast: Wyeast 1968 London ESB or White Labs WLP002
Mash: Mash at 154°F (68°C) for 60 minutes.
Fermentation: Ferment at 64-68°F (18-20°C).

Final Thoughts
English Bitter is a fantastic style for homebrewers to try due to its simplicity and ability to highlight traditional British ingredients. Focus on balance and drinkability, and remember that a bit of patience in the fermentation and conditioning phases will help you produce a well-rounded beer.

LAB Social @ Beer Merchants Tap - Cantillon Zwanze Day
2026-04-25 13:00 - 17:00 | Beer Merchants Tap, 99 Wallis Road, London, E9 5LN, United Kingdom
Cantillon Zwanze day, tickets on Eventbrite
https://www.eventbrite.co.uk/e/zwanze-day-2026-at-beer-merchants-tap-tickets-1985061813320

LAB Online Meeting: AI Generated Beer - April 2026
2026-04-20 19:00 - 22:00
Our online meeting will take place at 19:00-22:00 – we’ll run the meeting over Zoom and it’s open to anyone from the home brewing community to join in on, please just jump in.
For the meeting invite and password, please email admin@londonamateurbrewers.co.uk or message @londonamateurbrewers on facebook.
This month, we’ve got James Cross talking to us about using AI in your homebrewing.
𝗦𝗰𝗵𝗲𝗱𝘂𝗹𝗲
19:00 Welcome and club update
19:30 Talk
21:00 Club members Q&A and general chit chat – what’s brewing etc.
22:00 Meeting to close (unless folks want to hang around and chat some more)

LAB In-Person Meeting: Smoked Beers - April 2026
2026-04-13 18:30 - 22:00 | Mash Paddle Brewery, 92 Enid Street, London, SE16 3RA, United Kingdom
This month’s in-person meeting, as usual, will be held at Mash Paddle Brewery – 92 Enid St, London SE16 4AW.
This month members will be brewing and bringing in smoked beers!
If you’re planning on bringing a beer for tasting, please bring at least 2 litres so there is enough to go round the whole club for samples. You are welcome to bring more than one beer, but if there are too many beers to fit into the evening we may only have time to sample one of them.
If you have a non-smoked beer you’d like to bring in, please do bring it along, but the smoked beers will take priority on the night.
Meeting Schedule

6.30pm – Arrival, registration, grab a beer
7.00pm – Tasting/judging member’s beers part 1
8.15pm – Grab a beer, prepare for second tasting session.
8.45pm – Tasting/judging member’s beers part 2
9.30pm – Feedback, scoring and a toast to the winner.
10.00-10.15pm – Wrap up & clean up and one for the road!

LAB Social @ Five Points
2026-03-28 17:00 - 22:00 | Five Points, 61 Mare St, London, E8 4RG, United Kingdom
Likely to meet somewhere else beforehand, all info will be on Slack

NHC Ireland National Homebrew Competition
2026-03-28 | Rascals Brewing Co., Unit 5, Goldenbridge Estate, Tyrconnell Rd, Inchicore, Dublin, Inchicore, D08 HF68, Ireland
Welcome back to the NHC Ireland National Homebrew Competition!
After a successful 2025 Championship, this year we are keeping the event in Dublin! The National Homebrew Competition of Ireland will be held at Rascals Brewing Company, Dublin.
We welcome all styles to the competition, they will be judged in accordance with BJCP competition rules.

Lager Than Life
2026-03-21 | Pillars Brewery, Unit 2, Ravenswood Industrial Estate, Shernhall Street, London, E17 9HQ, United Kingdom
Together with our friends at Pillars Brewery we’re excited to announce the 2026 edition of Lager Than Life
The competition and festival will take place on 21st March 2026 at Pillars Brewery in Walthamstow.
https://competitions.londonamateurbrewers.co.uk/lagerthanlife/

LAB Online Meeting: All Things Stout & Beautiful with Francesco Antonelli - March 2026
2026-03-16 19:00 - 22:00
Our online meeting will take place at 19:00-22:00 – we’ll run the meeting over Zoom and it’s open to anyone from the home brewing community to join in on, please just jump in.
For the meeting invite and password, please email admin@londonamateurbrewers.co.uk or message @londonamateurbrewers on Facebook.
This month, we are really lucky to have Francesco Antonelli, one of Europe’s (or is it Europe’s only) Grand Master BJCP judge, join us for a talk and discussion on all things Stout.

Francesco is a great fried of LAB, often flying in to help us with judging Lager Than Life and LAB Open along with competitions organised by other UK homebrew clubs. It is due to the dedication and hard work of people like Francesco that home brew competitions are the success they are.

Schedule
19:00 Welcome and club update19:30 Talk and Q&A session on Stout with Francesco21:00 Club members Q&A and general chit chat – what’s brewing etc.22:00 Meeting to close (unless folks want to hang around and chat some more)

LAB In-Person Meeting: March 2026
2026-03-02 18:30 - 22:00 | Mash Paddle Brewery, 92 Enid Street, London, SE16 3RA, United Kingdom
This month’s in-person meeting, as usual, will be held at Mash Paddle Brewery – 92 Enid St, London SE16 4AW.
This month we will have a general tasting of beers that members bring in.
If you’re planning on bringing a beer for tasting, please bring at least 2 litres so there is enough to go round the whole club for samples. You are welcome to bring more than one beer, but if there are too many beers to fit into the evening we may only have time to sample one of them.
Meeting Schedule

6.30pm – Arrival, registration, grab a beer
7.00pm – In-depth assessment of 4-5 beers (specific feedback/help with addressing a fault/no feelings spared critical analysis/etc.)
8.30pm – Grab a beer, prepare for tasting
8.45pm – Tasting session, general feedback on 5-6 beers
10.00pm – Wrap up & clean up

UK National Homebrew Competition 2026
2026-02-28 | Wiper And True Brewery & Taproom, Wiper and True Brewery & Taproom, Unit 11, City Business Park, St Jude's, Bristol, BS5 0SP, United Kingdom
The UK National Home Brew Competition 2026 will take place on Saturday 28th February 2026 at the Wiper & True Brewery Tap Room in Bristol.
https://www.nationalhomebrewcompetition.org.uk/

LAB Online Meeting: Talk and Q&A with Paul Malcolm of WHC Yeast - February 2026
2026-02-16 19:00 - 22:00
Our online meeting will take place at 19:00-22:00 – we’ll run the meeting over Zoom and it’s open to anyone from the home brewing community to join in on, please just jump in.
For the meeting invite and password, please email admin@londonamateurbrewers.co.uk or message @londonamateurbrewers on Facebook.
This month, we are honoured to have Paul Malcolm, sales manager for WHC Lab, join us for a discussion and Q&A on all things yeast.

WHC, from Ireland, produce a wide range of yeasts and bacteria for the brewing and distilling industry. Their huge range of cutting edge yeasts are available in homebrew friendly sized 11g packs, keeping the modern home-brewer at the forefront of brewing technology.

You can see their range and further details at https://www.whclab.com/
𝗦𝗰𝗵𝗲𝗱𝘂𝗹𝗲
19:00 Welcome and club update
19:30 Talk and Q&A session with Paul from WHC Lab
21:00 Club members Q&A and general chit chat – what’s brewing etc.
22:00 Meeting to close (unless folks want to hang around and chat some more)

LAB In-Person Meeting: February 2026
2026-02-02 18:30 - 22:00 | Mash Paddle Brewery, 92 Enid Street, London, SE16 3RA, United Kingdom

Scottish National Homebrew Competition
2026-01-23 - 2026-01-25
The Scottish National Homebrew Competition is back for 2026!
The competition website is live here;
https://scottishcraftbrewers.org/SNHC_2026
Account registration is now open.
The competition will take place on the weekend of the 23rd – 25th January 2026. The shipping window will be open from 12th – 17th January.
There are 300 entries available, initially limited to 2 per entrant. The first entry costs £10 with the second reduced to £5. Paid up members of Scottish Craft Brewers will be refunded for their second entry.
The People’s Choice
We will once again be running our People’s Choice Competition at our awards ceremony. This is a separate, free to enter Competition that is judged by the attendees at the awards ceremony.

A single BJCP subcategory has been chosen by members of the Scottish Craft Brewers Facebook group – 32A Classic Style Smoked Beer.
Entrants should provide 2no. 500ml or 3no. 330ml bottles or cans of a beer in the chosen subcategory.
You do not need to register on the main competition website for the People’s Choice, just bring your entry along on the day or deliver it with your main entries. Entries will be anonymised by the organisers prior to judging.
Entries will be judged by attendees at the awards ceremony only. They will be provided with BJCP guidelines and asked to judged to style. We may be able to provide average scores, but cannot guarantee written feedback.
The chosen subcategory (and the same beer) can also be entered into the main competition if desired, but must be registered as an entry.

LAB Online Meeting: Brewing Kvass - January 2026
2026-01-19 19:00 - 22:00
Our online meeting will take place at 19:00-22:00 – we’ll run the meeting over Zoom and it’s open to anyone from the home brewing community to join in on, please just jump in.
For the meeting invite and password, please email admin@londonamateurbrewers.co.uk or message @londonamateurbrewers on Facebook.
This month, we have Dasha talking to us about brewing kvass.
Kvass (or kvas) is a traditional, slightly fermented, non-alcoholic beverage popular in Eastern Europe and Russia, known as “Russian Coca-Cola”. Made from fermented rye bread or malt, it’s tangy, slightly sweet, and often flavoured with fruits or herbs, offering a probiotic-rich, low-sugar drink with a history spanning over 1,000 years, similar to a tangy sourdough soda.
𝗦𝗰𝗵𝗲𝗱𝘂𝗹𝗲
19:00 Welcome and club update
19:30 Talk
21:00 Club members Q&A and general chit chat – what’s brewing etc.
22:00 Meeting to close (unless folks want to hang around and chat some more)

LAB In-Person Meeting: January 2026
2026-01-12 18:30 - 22:00 | Mash Paddle Brewery, 92 Enid Street, London, SE16 3RA, United Kingdom
