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Daily Life In Krakow
KRAKOW, POLAND – AUGUST 27:
A 'Happy Hour' sign outside a bar advertises discounted beer from 4–7 pm in Krakow, Lesser Poland Voivodeship, Poland, on August 27, 2025. (Photo by Artur Widak/NurPhoto) -
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Krakow Economy And Fashion
A person works with beer barrels in Krakow, Poland on June 13, 2025. (Photo by Jakub Porzycki/NurPhoto) -
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'Like drinking a music festival': this is ultrasonic coffee - but does it taste any good?
Australian scientists have developed a method of brewing coffee by blasting ground beans with sound waves - and it produces a powerful cup.
First, the coffee is infused in water for five seconds. Then, as the machine releases room-temperature water on to the coffee grinds a transducer - a device connected to the portafilter - pushes sound waves through the basket and into the coffee grinds. He describes an opera singer's voice making a glass vibrate so intensely it breaks.
Here, the metallic basket of the portafilter and the coffee grinds are vibrating but they don’t break; instead, the sound waves cause huge fluctuations in pressure.
What is 'ultrasonic' coffee - and does it taste any good? - Scientists from UNSW have invented a way to brew cold brew coffee - which usually takes up to 24-hours to brew - to just three minutes, using 'ultrasonic' technology.
Blake Sharp-Wiggins / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
Blake Sharp-Wiggins -
DUKAS_170739805_EYE
'Like drinking a music festival': this is ultrasonic coffee - but does it taste any good?
Australian scientists have developed a method of brewing coffee by blasting ground beans with sound waves - and it produces a powerful cup.
First, the coffee is infused in water for five seconds. Then, as the machine releases room-temperature water on to the coffee grinds a transducer - a device connected to the portafilter - pushes sound waves through the basket and into the coffee grinds. He describes an opera singer's voice making a glass vibrate so intensely it breaks.
Here, the metallic basket of the portafilter and the coffee grinds are vibrating but they don’t break; instead, the sound waves cause huge fluctuations in pressure.
What is 'ultrasonic' coffee - and does it taste any good? - Scientists from UNSW have invented a way to brew cold brew coffee - which usually takes up to 24-hours to brew - to just three minutes, using 'ultrasonic' technology.
Blake Sharp-Wiggins / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
Blake Sharp-Wiggins -
DUKAS_170739802_EYE
'Like drinking a music festival': this is ultrasonic coffee - but does it taste any good?
Australian scientists have developed a method of brewing coffee by blasting ground beans with sound waves - and it produces a powerful cup.
First, the coffee is infused in water for five seconds. Then, as the machine releases room-temperature water on to the coffee grinds a transducer - a device connected to the portafilter - pushes sound waves through the basket and into the coffee grinds. He describes an opera singer's voice making a glass vibrate so intensely it breaks.
Here, the metallic basket of the portafilter and the coffee grinds are vibrating but they don’t break; instead, the sound waves cause huge fluctuations in pressure.
What is 'ultrasonic' coffee - and does it taste any good? - Scientists from UNSW have invented a way to brew cold brew coffee - which usually takes up to 24-hours to brew - to just three minutes, using 'ultrasonic' technology. Craig Hiron, Francisco Trujillo and Nikunj Naliyadhara
Blake Sharp-Wiggins / Guardian / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE)
Blake Sharp-Wiggins -
DUKAS_170739801_EYE
'Like drinking a music festival': this is ultrasonic coffee - but does it taste any good?
Australian scientists have developed a method of brewing coffee by blasting ground beans with sound waves - and it produces a powerful cup.
First, the coffee is infused in water for five seconds. Then, as the machine releases room-temperature water on to the coffee grinds a transducer - a device connected to the portafilter - pushes sound waves through the basket and into the coffee grinds. He describes an opera singer's voice making a glass vibrate so intensely it breaks.
Here, the metallic basket of the portafilter and the coffee grinds are vibrating but they don’t break; instead, the sound waves cause huge fluctuations in pressure.
What is 'ultrasonic' coffee - and does it taste any good? - Scientists from UNSW have invented a way to brew cold brew coffee - which usually takes up to 24-hours to brew - to just three minutes, using 'ultrasonic' technology.
Blake Sharp-Wiggins / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
Blake Sharp-Wiggins -
DUKAS_170739803_EYE
'Like drinking a music festival': this is ultrasonic coffee - but does it taste any good?
Australian scientists have developed a method of brewing coffee by blasting ground beans with sound waves - and it produces a powerful cup.
First, the coffee is infused in water for five seconds. Then, as the machine releases room-temperature water on to the coffee grinds a transducer - a device connected to the portafilter - pushes sound waves through the basket and into the coffee grinds. He describes an opera singer's voice making a glass vibrate so intensely it breaks.
Here, the metallic basket of the portafilter and the coffee grinds are vibrating but they don’t break; instead, the sound waves cause huge fluctuations in pressure.
What is 'ultrasonic' coffee - and does it taste any good? - Scientists from UNSW have invented a way to brew cold brew coffee - which usually takes up to 24-hours to brew - to just three minutes, using 'ultrasonic' technology.
Blake Sharp-Wiggins / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
Blake Sharp-Wiggins -
DUKAS_170739804_EYE
'Like drinking a music festival': this is ultrasonic coffee - but does it taste any good?
Australian scientists have developed a method of brewing coffee by blasting ground beans with sound waves - and it produces a powerful cup.
First, the coffee is infused in water for five seconds. Then, as the machine releases room-temperature water on to the coffee grinds a transducer - a device connected to the portafilter - pushes sound waves through the basket and into the coffee grinds. He describes an opera singer's voice making a glass vibrate so intensely it breaks.
Here, the metallic basket of the portafilter and the coffee grinds are vibrating but they don’t break; instead, the sound waves cause huge fluctuations in pressure.
What is 'ultrasonic' coffee - and does it taste any good? - Scientists from UNSW have invented a way to brew cold brew coffee - which usually takes up to 24-hours to brew - to just three minutes, using 'ultrasonic' technology.
Blake Sharp-Wiggins / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
Blake Sharp-Wiggins -
DUKAS_143625679_EYE
Kent brewery hailed as Brexit 'export champion' has one EU customer left
The Old Dairy Brewery, named in a government video, has seen sales slump because of excessive paperwork.
A Kent brewery chosen to help champion export opportunities for the government after Brexit has revealed that burdensome customs checks and paperwork have left it with just one remaining customer in the EU.
The Old Dairy Brewery in Kent - a Department for International Trade export champion for the south-east - appeared in a government video last year promoting the potential to boost Brexit export sales.
However its exports of bottled and keg Kent ale to countries including Italy, Germany and Sweden have slumped since the UK left the EU because of the onerous paperwork.
The brewery now has just one EU customer, a Berlin pub operator who travels to England by van to pick up the beer. The value of the Kent brewery's annual beer exports have fallen from £600,000 to £2,000.
Virginia Hodge says the paperwork post Brexit is unbelievable and export sales have collapsed because of all the paperwork.
At Old Dairy Brewery in Tenderden, Kent
03/09/22
© Sonja Horsman / Guardian / eyevine
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© Guardian / eyevine. All Rights Reserved. -
DUKAS_143625678_EYE
Kent brewery hailed as Brexit 'export champion' has one EU customer left
The Old Dairy Brewery, named in a government video, has seen sales slump because of excessive paperwork.
A Kent brewery chosen to help champion export opportunities for the government after Brexit has revealed that burdensome customs checks and paperwork have left it with just one remaining customer in the EU.
The Old Dairy Brewery in Kent - a Department for International Trade export champion for the south-east - appeared in a government video last year promoting the potential to boost Brexit export sales.
However its exports of bottled and keg Kent ale to countries including Italy, Germany and Sweden have slumped since the UK left the EU because of the onerous paperwork.
The brewery now has just one EU customer, a Berlin pub operator who travels to England by van to pick up the beer. The value of the Kent brewery's annual beer exports have fallen from £600,000 to £2,000.
Virginia Hodge says the paperwork post Brexit is unbelievable and export sales have collapsed because of all the paperwork.
At Old Dairy Brewery in Tenderden, Kent
03/09/22
© Sonja Horsman / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUK10136397_010
NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A man disposing the final unused condensed Illicit brew remains in Madhare Slums.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814323
(c) Dukas -
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NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A man disposing the final unused condensed Illicit brew remains in Madhare Slums.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814326
(c) Dukas -
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NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A collection of metallic barrels connected with horse pipes for vaporization of the final unwanted remains of the condensed Illicit brew seen in Madhare Slums.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814324
(c) Dukas -
DUK10136397_015
NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A man seen disconnecting horse pipes from a collection of Metallic barrels of the final waste product of condensed Illicit brew in Madhare Slums.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814322
(c) Dukas -
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NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A collection of metallic barrels connected with horse pipes for vaporization of the final unwanted remains of the condensed Illicit brew seen in Madhare Slums.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814321
(c) Dukas -
DUK10136397_001
NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A man seen pushing a heated steel barrel containing a mixture of fermented changaa.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814320
(c) Dukas -
DUK10136397_002
NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A hot steam containing remains of a fermented mixture of changaa are blown out of a barrel after distillation in Madhare Slums.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814318
(c) Dukas -
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NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A man seen refilling a heated steel barrel with a mixture of fermented changaa before the final distillation.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814319
(c) Dukas -
DUK10136397_005
NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A man seen refilling a heated steel barrel with a mixture of fermented changaa before the final distillation.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814317
(c) Dukas -
DUK10136397_009
NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A worker seen putting off fire after preparation of Illicit brew in Kibera Slums.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814330
(c) Dukas -
DUK10136397_014
NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
Workers seen taking a bath at a brewing store in Kibera Slums.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814332
(c) Dukas -
DUK10136397_013
NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A man seen disposing the final unused condensed Illicit brew remains in Kibera Slums.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814328
(c) Dukas -
DUK10136397_004
NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A man seen disposing the final unused condensed Illicit brew remains in Kibera Slums.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814331
(c) Dukas -
DUK10136397_006
NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
An arrangement of horse pipes used as condensers of the final distilled changaa liquid.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814325
(c) Dukas -
DUK10136397_012
NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A worker seen putting off fire inside a local brewing store after preparation of Illicit brew in Kibera Slums.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814327
(c) Dukas -
DUK10136397_016
NEWS - Kenia: Herstellung des tödlichen Getränks Changaa in Nairobi
A man seen refilling a heated steel barrel with a mixture of fermented changaa before the final distillation in Kibera Slums.
The low wages and lack of job opportunities in Kenyan slums has forced many residents to turn to high consumption of the most toxic traditional brew well known as changaa . It is mostly prepared using some of the most dangerous chemicals like methanol to increase the strength of alcohol content in it. Due to government struggles and failure to stop the high consumption, the drink was later legalized in September 2010 by the Kenyan Government. It has since become one of the most practiced business for most poverty stricken families so as to make ends meet. (Photo by Donwilson Odhiambo / SOPA Images/Sipa USA) *** Local Caption *** 30814329
(c) Dukas -
DUK10109139_080
FEATURE - Pix of the Day: Bilder des Tages
Customers take advantage of free wi-fi in a coffee shop in Chelsea in New York on Tuesday, November 20, 2018. The free wi-fi and the communal tables encourage the use of the coffee shop as a co-working space. (Photo by Richard B. Levine) *** Local Caption *** 24841186
(c) Dukas -
DUK10034384_020
FEATURE - 'Great British Beer Festival' 2016
Picture Shows: GV, General Views
May 18, 2016
Thousands gather at the Olympia London exhibition centre for the Campaign For Real Ale's Great British Beer Festival 2016 which allows dozens of large and small breweries to introduce their products to the public and the pub trade.
Non Exclusive
WORLDWIDE RIGHTS
Pictures by : FameFlynet UK © 2016
Tel : +44 (0)20 3551 5049
Email : info@fameflynet.uk.com (FOTO: DUKAS/FAMEFLYNET UK)
(c) Dukas -
DUK10034384_019
FEATURE - 'Great British Beer Festival' 2016
Picture Shows: GV, General Views
May 18, 2016
Thousands gather at the Olympia London exhibition centre for the Campaign For Real Ale's Great British Beer Festival 2016 which allows dozens of large and small breweries to introduce their products to the public and the pub trade.
Non Exclusive
WORLDWIDE RIGHTS
Pictures by : FameFlynet UK © 2016
Tel : +44 (0)20 3551 5049
Email : info@fameflynet.uk.com (FOTO: DUKAS/FAMEFLYNET UK)
(c) Dukas -
DUK10034384_018
FEATURE - 'Great British Beer Festival' 2016
Picture Shows: GV, General Views
May 18, 2016
Thousands gather at the Olympia London exhibition centre for the Campaign For Real Ale's Great British Beer Festival 2016 which allows dozens of large and small breweries to introduce their products to the public and the pub trade.
Non Exclusive
WORLDWIDE RIGHTS
Pictures by : FameFlynet UK © 2016
Tel : +44 (0)20 3551 5049
Email : info@fameflynet.uk.com (FOTO: DUKAS/FAMEFLYNET UK)
(c) Dukas -
DUK10034384_017
FEATURE - 'Great British Beer Festival' 2016
Picture Shows: GV, General Views
May 18, 2016
Thousands gather at the Olympia London exhibition centre for the Campaign For Real Ale's Great British Beer Festival 2016 which allows dozens of large and small breweries to introduce their products to the public and the pub trade.
Non Exclusive
WORLDWIDE RIGHTS
Pictures by : FameFlynet UK © 2016
Tel : +44 (0)20 3551 5049
Email : info@fameflynet.uk.com (FOTO: DUKAS/FAMEFLYNET UK)
(c) Dukas -
DUK10017555_020
PORTRAIT - Wild Card Brewery in London
Price list at Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of Òhot spotÓ. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isnÕt just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598236
Sonderkonditionen! -
DUK10017555_011
PORTRAIT - Wild Card Brewery in London
Detail of pump handle at Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598260
Sonderkonditionen! -
DUK10017555_006
PORTRAIT - Wild Card Brewery in London
William Harris - director of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598246
Sonderkonditionen! -
DUK10017555_001
PORTRAIT - Wild Card Brewery in London
William Harris - director of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of Òhot spotÓ. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isnÕt just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598224
Sonderkonditionen! -
DUK10017555_019
PORTRAIT - Wild Card Brewery in London
General view as people enjoy a beer at Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of Òhot spotÓ. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isnÕt just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598231
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DUK10017555_016
PORTRAIT - Wild Card Brewery in London
General view as people enjoy a beer at Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of Òhot spotÓ. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isnÕt just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598231
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DUK10017555_010
PORTRAIT - Wild Card Brewery in London
General view as people enjoy a beer at Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598262
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DUK10017555_009
PORTRAIT - Wild Card Brewery in London
General view as people enjoy a beer at Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598264
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DUK10017555_012
PORTRAIT - Wild Card Brewery in London
Beer barrells of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598257
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DUK10017555_021
PORTRAIT - Wild Card Brewery in London
Beers of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598254
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DUK10017555_018
PORTRAIT - Wild Card Brewery in London
Beers of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of Òhot spotÓ. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isnÕt just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598225
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DUK10017555_008
PORTRAIT - Wild Card Brewery in London
Jaega Wise - head brewer of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598240
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DUK10017555_007
PORTRAIT - Wild Card Brewery in London
Jaega Wise - head brewer of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598241
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DUK10017555_002
PORTRAIT - Wild Card Brewery in London
Jaega Wise - head brewer of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598238
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DUK10017555_014
PORTRAIT - Wild Card Brewery in London
Jaega Wise - head brewer of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598251
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DUK10017555_015
PORTRAIT - Wild Card Brewery in London
William Harris - director of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598250
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DUK10017555_013
PORTRAIT - Wild Card Brewery in London
William Harris - director of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598249
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DUK10017555_004
PORTRAIT - Wild Card Brewery in London
William Harris - director of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598245
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DUK10017555_005
PORTRAIT - Wild Card Brewery in London
William Harris - director of Wild Card Brewery.
London is seeing a huge rise in no-frills breweries with tap rooms attached, housed in disused spaces in the middle of nowhere. Like Walthamstow, and the Ravenswood Industrial Estate - pretty much the opposite of “hot spot”. William Harris, Jaega Wise and Andrew Rickby opened the Wild Card brewery in this patch of nothing in 2014, churning out "no-nonsense, uncompromising beers". But this isn’t just another craft microbrewery. When customers turned up to buy, they wanted to hang around and drink it there and then. A couple of rickety picnic tables and plastic chairs and a gazebo later, and their "beer hall" was born.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01598247
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