There’s something wonderful about combining pizza and beer, especially when both are made with quality ingredients, which is exactly what you’ll find at Burnley Brewing.
The space that once housed Italian restaurant, Romulus & Remus, has been transformed into a funky brewpub complete with comfy booths and several taps for pouring their own beers.
The venue is a collaboration between Renton Carlyle-Taylor (one of the talented team of people behind not only Romulus but also Milton Wine Shop, and The Alps and The Moon wine bars) and hospitality veterans, Neil Mills and Phil Gijsbers. Neil opened his first business at 23 and formerly worked for Spark Breweries and Distilleries, who created the energy-efficient brewing technology they use at Burnley Brewing. Phil, on the other hand, has businesses across the globe, with his local portfolio alone including Small Print Pizza Bar, Hard Pressed Coffee and These Days Coffee Roasting.
Alongside Head Brewer, Michael Stanzel, the first Australian with a German Brewer and Maltster apprenticeship, the team produces beer in line with their motto of ‘Forward drinking’, i.e. “with thoughtful ingredients and progressive collaborations”. They’re currently pouring eight of their own beers, including an ESB (Extra Special Burnley) and a Coffee Brown Ale with Lactose.
There’s also an extensive wine list with tipples of the same calibre as those served at The Alps and The Moon – just in case none of their brews are quite what you’re after.
Booze aside, one of the highlights of this brewpub is the food. The menu includes some old favourites from the venue’s past, with the addition of a number of ‘beer food’ essentials. The result is a selection of gourmet fare ranging from nachos to gnocchi and, of course, pizza. Whether it’s a traditional margherita or meatballs, bacon, hot salami and smoked barbecue sauce, there’s a pizza (or meal) that’ll pair perfectly with your beer – and if you’d like a recommendation, just ask.
The final piece of the ‘forward drinking’ puzzle is the brewery’s plan for the future. Currently, spent grain from the brewing process is fed to the pigs on Renton’s family farm, the same farm where they hope to, one day, grow produce for the brewery kitchen and hops for their beer.
Though there’s no shortage of beer-drinking spots in Richmond (between Mountain Goat, Moon Dog, Slowbeer and Uitgang Bar), and there are a few reasons to add this one to your list.