The Brewery
Get ready to experience the exceptional brews crafted
by the legendary master brewer, Robert Hopkins.
About us
Owned and operated by brothers and veterans of the beer industry, we have been responsible for all brewing operations at 1-2 Burgh Quay, now J.R. Mahon’s, since 2009. In late 2021, we commissioned our own brewery a tour Bow St premises, up river in Smithfield, Dublin7, and in early 2022 began brewing beer there. We produce lagers, ales and stouts, sold in keg, cask and bottle. Our philosophy and approach to beer making is simple; classic styles, traditional methods, well made.
BREWERY
TOURS
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When you join our brewery tour, you’ll get an immersive look at the entire beer-making process, from selecting the finest raw ingredients to our traditional brewing techniques. You'll gain insight into our philosophy—rooted in keeping it simple with classic styles and traditional methods. We emphasize well-crafted, balanced beers that stay true to the heritage of brewing.
During the tour, visitors will:
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Explore our brewery: Get an up-close look at the equipment and spaces where our beer is brewed, fermented, and packaged.
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Learn about our brewing process: We’ll walk you through each stage, from malting to fermentation and conditioning.
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Sample freshly brewed beer: Taste our lagers, ales, and stouts, and discover the unique flavors that come from our attention to detail and craftsmanship.
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Meet the brewers: Our passionate and knowledgeable brewers will share stories and insights about their journey in the beer industry and what makes our beer special.
Brewing process
There are three stages to the production process at Hopkins & Hopkins:
The Brewhouse
Where the bulk ingredients of malt, un-malted barley and water are combined in the mash tun to produce a sweet fermentable liquid (“wort”). The extracted liquid is boiled in the kettle, hops are added for bitterness and aroma and the boiled wort is then chilled and transferred to a fermenter.
Fermentation
At the end of brew day, the wort is transferred to the fermentation tanks where yeast is added (“pitched”).
The length of fermentation will depend on the style of beer; for lagers, fermentation is cold and slow, for ales/stouts, it is warmer and faster.
Note: ale yeast is top fermenting while lager yeast is bottom fermenting. Yeast has a major influence on the character of the beer produced.
Conditioning / Racking
When fermentation is complete, the beer is transferred to conditioning tanks (or directly to casks) where it is allowed to condition and mature over time.
The final stage of production is racking the beer into kegs, casksandin to bottles.
Production step by step
Slide to the right and discover each of the 10 steps.
Beers we produce
at Hopkins & Hopkins
LOW
MEDIUM
HIGH
J.R. MAHON’S
IRISH RED ALE
Ireland’s uniquestyle of ale
4.2% abv
A well-balanced, medium bodied, mild and easy drinking ale with smooth malty sweetness, fruit and hints of caramel. Toasty. Ireland’s only unique style of ale.
J.R. MAHON’S
IRISH DRY STOUT
Dublin in a glass
4.2% abv
100% Irish Malt and Roasted Barley. Smooth and creamy with a well-balanced hop character. More body and flavour than alternatives, this is an aromatic session stout brewed by Dubliner’s in the heart of Dublin.
J.R. MAHON’S
PALE ALE
Dry Hopped Irish Pale Ale
4.4% abv
Dry Hopped Irish Pale Ale.
American style Pale Ale made with a blend of pale and colored malts but this beer is all about the hops. Pacific coast cascade hops give an unmistakable piney, citrussy grapefruit flavor and aroma
HOPBURGH
HELLES
Traditional Munich Style Lager bottle
4.7% abv
Irish lager and Vienna malt, German and North American hops. Our “Helles” (meaning “bright”) is cold fermented and undergoes long, cold conditioning. White fluffy head on pouring, lemon citrus and floral aroma, honey and bread to taste with resinous, spicy notes. The natural carbonation through lageringbegets a softer mouthfeel.A clean, crisp, aromatic Helles lager for all palates.
