Crich Brew CoTap Room

Lloyd began brewing in a garage in the village of Crich before relocating the operation to a unit on Campbell Street in Belper, expanding production capacity several times within eighteen months to keep pace with demand. The brewery designs, brews and cans everything on site, sourcing ingredients from Nottingham, cans from Stafford and labels from Burton to keep the supply chain regional, and it recycles water used in cleaning while spent grain goes to local farms as animal feed. Rather than holding a fixed core range, the brewing schedule rotates through hop-forward pale ales, stouts and collaboration brews, with a webshop opening for the first weekend of each month. The taproom, just off Belper's high street, pours two cask and up to eight keg lines alongside real cider, open Friday and Saturday, 12pm to 8pm.