PRIMARY FLAVOURS

• Toffee
• Dark Chocolate
• Shortbread
• Malt

Story

Welcome to the story of Vaux Brewery, once the beating heart of Sunderland’s brewing heritage, now reborn and stirring interest once again. Vaux was originally founded by Cuthbert Vaux, who began brewing in the 1830s and, by 1875, had moved operations to a sprawling site on Castle Street, near the River Wear in the city centre.

For nearly two centuries, Vaux brewed popular ales like the legendary Double Maxim, along with stouts, bitters and lagers, supplying hundreds of pubs and becoming one of the region’s largest employers.

After its closure in 1999, and the tragic loss of around 700 jobs, the original brewery was demolished, and the site earmarked for redevelopment. But the Vaux name was never forgotten. In 2019 a new company, led by friends Steven Smith and Michael Thompson, relaunched Vaux, opening a micro‑brewery and taproom on Monk Street, near Roker.

Today’s Vaux pours fresh beers like the NW‑style IPA A Hazy Shade of Citra, the oatmeal stout Black Wave and the Session IPA Decent Days And Nights, a nod to local culture, alongside experimental lagers and seasonal brews.

Vaux’s journey, from 19th‑century powerhouse, through demise, to a modern-day craft revival, is a lively slice of Sunderland’s heritage. The new taproom is part brewery, part community hub, giving locals a fresh chance to raise a glass to the city’s past, and its future.

For this month, we are showcasing a limited seasonal run, 'Brown Ale', With rich, roasty flavours, nutty undertones, and a gentle hit of hops, it’s smooth, balanced, and full of character. Each sip delivers a satisfying warmth and depth, making it a perfect reflection of Sunderland itself, bold, memorable, and unmistakably distinctive.

Specs

PAIRING GUIDE

Sunderland’s Vaux brewery is keeping it real with this deliciously updated take on a tried-and-tested classic, and we just can’t get enough of it. Comforting and flavourful, this brown ale is going to taste wonderful alongside pub food favourites like bangers and mash, steak and kidney pie, Sunday roast with chicken, beef, lamb or pork, and all kinds of rich and hearty stews. It’s also excellent with rice dishes like mushroom risotto or pilaf with lamb, and excellent with homemade classics such as cottage pie or liver and onions. Fabulous!

RECIPE MATCHES

• Simple Lamb and Leek Pilaf