Brewed out back.
Poured ten steps away.

Open till 1 on Friday and Saturday 38 Kiln Yard, Fallowmill Kitchen on late, every night we are open
See what is on Call the bar
Pouring right now

The board

Fourteen lines on the wall. Eight of ours, four guests, one cask and one cider. This is what is on tonight, and it changes the minute a keg blows.
LineBeerStyleABVPint
  • 01

    Yard Lager

    Bright and clean, and the reason we bought a second tank. Four weeks in the cellar before it sees a glass.

    Helles4.4%6.50
  • 02

    Fallowmill Pale

    Grapefruit and pine. The pint that pays the rent, and the one recipe we have never touched.

    Pale ale4.8%6.50
  • 03

    Kiln Bitter Cask

    Hand pulled, cellar temperature, from a recipe we found in a drawer in the old yard office.

    Best bitter3.9%5.80
  • 04

    Weathervane

    Bitter, dry and unfashionably clear. Dara's favorite, which is how it ended up with a whole tank.

    West coast IPA6.2%7.20
  • 05

    Orchard Road

    Tart and pink, brewed with sour cherries from Hollis Farm, eleven miles up the road.

    Cherry gose4.1%6.80
  • 06

    Nightporter Last keg

    Coffee, cocoa and a finish that goes on. We brew it once, in October, and then it is gone.

    Porter5.4%6.90
  • 07

    Stone Hollow

    Banana and clove, poured cloudy on purpose. Ask for a slice of lemon and we will pretend not to hear.

    Hefeweizen5.0%6.60
  • 08

    Fifth Table

    Peppery, dry and stubborn. Named for the table where we argued about it for the better part of a year.

    Saison5.6%7.00

Thirds and halves on everything, at the bar or at the table. Four of the fourteen lines are alcohol free, including a 0.5% pale we brew ourselves.

Full list, wine and no alcohol
The brewery

A ten-barrel brewhouse with a bar attached.

Which is the right way round. Dara Whitlock spent six years brewing other people's recipes at a regional plant and never once watched anybody drink one. Rosa Tejada runs the room, the kitchen and the numbers, and picks every guest line on the wall.

We brew for this room first. A few kegs go out to four pubs we like and nothing else leaves the yard, so what you are handed here is four to six weeks old, not six months and a truck ride. The tanks are behind the glass at the back of the room. If a batch is not right we pour it away, and you will hear about it, because neither of us can keep quiet.

2019
The year the old joinery became a brewhouse
10 bbl
One brew, or roughly 1,240 pints
14
Lines on the wall, eight of them ours
4 mi
The farthest a Copper keg has ever traveled
Dara Whitlock on the gantry beside three steel fermentation tanks in the brewhouse, hose in hand
The kitchen

Bar food, done properly.

Order at the bar, it arrives in a basket. No table service after nine, no reservations for food, and nothing on this list takes longer than twelve minutes.
  • Warm pretzel, beer cheese, brown mustard8The beer cheese is made with whatever is left in the Yard Lager keg.
  • Smash burger, pickles, house sauce13Add cheese 1. Add a second patty 4. People do.
  • Fried chicken sandwich, slaw, hot honey14
  • Mushroom and halloumi burger12Ordered on purpose, not as a compromise.
  • Yard fries, malt salt, garlic mayo6
  • Six wings, smoked or hot11
  • Pickle plate, whatever is in the jars5
  • Sunday roast, one plate only, from noon19When it is gone it is gone, and it usually goes by three.
A smash burger and fries in a metal basket on a scratched wooden bar top

Last orders

The kitchen closes an hour before the bar does. That is 10 on weeknights, midnight on Friday and Saturday, and 9 on Sunday.

Allergies

Tell us what you cannot eat and we will tell you honestly what we can do about it. The fryer is shared, and we will never pretend otherwise.

Big groups

Eight or more, call ahead on (555) 555-0168 and the kitchen will stagger the plates so you all eat together.

A three-piece band playing in the corner of the taproom on a Thursday, the room packed to the bar
Every week

The same rhythm, all year.

Midweek is what keeps a taproom alive. Nothing here needs a ticket, and none of it moves around.
The Cellar Room set for a party, one long table under warm bulbs with its own small bar at the end
Private hire

The Cellar Room has its own bar and its own door.

Down three steps at the back, brick on every wall, and a door straight out onto the yard so your party can spill outside without going through ours.

  • StandingUp to 30
  • Seated18 at the long table
  • Room feeNone, ever
  • Minimum spend400 Friday and Saturday, nothing midweek
  • FoodBaskets for the table, or the roast on Sundays

Birthdays, leaving parties, five-a-side teams who lost, and one wedding reception that we are still talking about. Tell us the date and roughly how many, and Rosa will come back to you the same day.

Ask about the room
Visit

Hours, and the two questions we get asked most.

38 Kiln Yard, Fallowmill. The green door under the awning, past the bike racks.
  • MondayClosed
  • Tuesday4pm to 11
  • Wednesday4pm to 11
  • Thursday4pm to midnight
  • Friday3pm to 1am
  • SaturdayNoon to 1am
  • SundayNoon to 10

Last orders twenty minutes before we close, and we mean it kindly. The kitchen shuts an hour before the bar.

Getting here

38 Kiln Yard, Fallowmill. Open in Maps

Train, bus, bike, car

Four minutes from Fallowmill station: east exit, left past the goods shed. The 27 and the 41 stop on Tanner Street. Twelve spaces in the yard and bike racks under the awning.

Dogs

Yes, everywhere, including the Cellar Room. Water bowls by the door and a jar of biscuits behind the bar that gets refilled twice a week.

Kids

Welcome until 8pm. Two high chairs in the back, a shelf of battered board games, and the kitchen will do a plain burger with nothing on it for anyone who asks.

The Kiln Yard entrance at dusk, string lights over the picnic tables and the lit windows of the taproom behind

Come and see what is on.

No bookings for tables. There is nearly always room at the bar, and if there is not, the yard is heated until it is properly cold.

Call (555) 555-0168 The full tap list
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