Great things were lost in the Wimbledon Brewery Fire of 1889.


We’re bringing them back.


Wimbledon has a long and illustrious brewing history. The new brewery is based on the site of Merton Priory which was brewing throughout the Middle Ages until its dissolution in 1538. One William Watney ran the Wheatsheaf Brewery in the Crooked Billet area of Wimbledon in the 18th century. His direct descendants went on to establish the famous Watney brewing empire.


The Wimbledon Brewery was started by William Cook in 1832. It stood in Wimbledon High Street where the old fire station is today. Next door was the Brewery Tap beer house, also run by William Cook. At that time there were 115 breweries in the London excise district.


Following a number of changes of ownership, the brewery was taken over by William Quartermaine in 1880. It was Quartermaine who built the five-storey tower brewery, the highest building in Wimbledon at the time. The brewery was described as: “Having a modern plant on the Tower Principle, with brewer’s office, malt and hops lofts, boiler house and tun rooms, counting house etc, together with well-established tap and shop.”


Amongst the 11 beers listed in Wimbledon Brewery advertisements of the time were pins, firks and kils of XXXK, XXX, XX, India Pale Ale, P.A., Family Pale Ale, Imperial Double Stout and AK Dinner Ale.


A fire started at the brewery on January 2nd 1889 and although the interior of the building was badly damaged and all the brewing equipment and machinery destroyed, the main structure of the building was left intact.


Today’s Wimbledon Brewery can be characterised in very similar terms to the one described above. Our logo incorporates the image of the tower, the phoenix and barley and hops, representing our heritage and our focus on using only the best ingredients. We are custodians of the heritage and traditions of beer brewing, whilst also inspiring the new generation of beer drinkers and brewers.



Our ingredients

  • Our philosophy at the Wimbledon Brewery is to utilise the best English brewing traditions and brewing ingredients.
  • Our brewhouse has been designed with modern materials and construction methods, but is built for traditional brewing methods and includes a number of features unique to us.
  • Our core beers are brewed using one of the Head Brewer’s favourite barley varieties, Maris Otter, to produce the pale ale malt and our hops include the classic English varieties.
  • We have our own strain of yeast that enhances the flavour and character of our main brewing materials.

The Brewery Team

Derek Prentice

Derek Prentice

Head Brewer

Our Head Brewer, Derek Prentice, has enjoyed a long career in brewing and has brewed great beers with a number of famous London breweries including Truman’s, Young’s and Fuller’s. Derek recently received the SIBA (Society of Independent Brewers) lifetime achievement award and was awarded the British Guild of Beer Writers ‘Brewer of the Year’ for 2013. Derek is a Diploma Master Brewer and a Fellow of the Institute of Brewing and Distilling.

Mark Gordon

Mark Gordon


During his 23 years in the City, Mark always had an ambition to make something tangible, enjoyable and close to home. As a longstanding Wimbledon resident and ale drinker, there was only ever one option. He re-established the Wimbledon Brewery in 2014, 125 years after the original brewery burnt down. His ambition is to brew internationally renowned, beautifully crafted, English beer.

The Brewery


  • Our new 30 barrel brewery has been designed by our Head Brewer in conjunction with OAL Engineering and produces 8,640 pints per brew.
  • Our focus is on brewing a range of traditional English beers, but we also brew seasonal and other innovative beers.
  • Brewery tours, tastings, private hire for parties and sporting events are regular fixtures.
  • We also have our own brewery tap and shop, in the heart of the working brewery. The brewery houses a training suite which is also available for private or corporate hire.
  • We run several courses on the many aspects of beer production, for both interested amateurs and professional brewers.