Chelmsford Brewing Company

Chelmsford Brewing Company's origins date to 2014, when founder Hans Oelofse began experimenting with homebrewing in a small blue shed at the bottom of his family's garden. What started as a curiosity quickly developed into a serious passion, with evenings and weekends devoted to testing recipes, understanding brewing science and refining the quality of his beers. The shed became affectionately known as The BlueShack, and the beers produced there began attracting attention from friends and local drinkers. As demand grew, Hans recognised the potential to develop his hobby into a commercial brewery. Plans began taking shape in 2016, with the ambition of establishing an independent brewing business that could serve the local community while reconnecting Great Baddow with its brewing heritage.

The brewery's development took an important step forward in 2017 when Hans secured premises at Brewery Fields in Great Baddow, near the location of the village's former brewery. The team officially received the keys on 4 September 2017, marking the beginning of commercial brewing at the site. Establishing the brewery represented a significant change from the original garden shed, providing dedicated facilities for producing beer on a larger scale. The business remained family-owned and independent, developing a range that combined traditional cask ales with contemporary, hop-forward styles. Its location was particularly meaningful because Great Baddow had a history of commercial brewing dating back to the nineteenth century, allowing Chelmsford Brewing Company to contribute to the continuation of that local tradition.

As the brewery developed, Hans and the team invested in equipment and production techniques designed to make efficient use of their compact premises. The brewery operates a 700-litre brewhouse and uses a process of brewing across consecutive days to fill fermentation vessels with capacities of up to 2,000 litres. This approach allows production to increase without requiring a proportionately larger brewhouse, while also reducing yeast usage and improving operational efficiency. Sustainability is another consideration, with a dual-chiller system recovering heat during beer cooling and returning hot water for use in subsequent brews. The brewery combines these techniques with careful fermentation, cold conditioning and maturation, producing beers intended for its own taproom and for pubs and venues throughout Essex.

Chelmsford Brewing Company has expanded its hospitality offering beyond the brewery itself, establishing a taproom and shop in Great Baddow alongside the Voodoo Keller Bar beneath New Street in central Chelmsford. The brewery also offers guided tours, giving visitors an opportunity to meet Hans, explore the brewing equipment and learn about the production process from grain through fermentation and conditioning. Its wider team includes head brewer Rob Heywood and staff supporting sales, logistics and taproom operations. In October 2026, the brewery marked its tenth-anniversary celebrations, reflecting the development of the business from its early planning and homebrewing years. Today, Chelmsford Brewing Company continues to combine traditional brewing, modern production methods and local hospitality, maintaining its independent character and connection to Great Baddow's brewing history.