The brewery was founded by Todd Matteson and Thomas Palmer (yours truly). We started as homebrewers back in the mid-2000s, when the Craft Beer scene was in its infancy in this country. We both spent time doing other things for money, but committed ourselves to learning the brewing trade on a professional level. We met in London in 2013. We put our first beer in the tank on Stewart’s Road in March of 2015.
Where’d you come up with the name Mondo?
Mondo means “world” in Italian. There’s variations of it in most of the other romance languages. Todd and I chose it because we felt it best represented the styles of beer we brew, our collective experiences around the world, our influences coming from so many different cultures, and because it sounds cool. It rolls off the lips with ease, and connects me to my Italian heritage.
I heard the equipment was first used on the International Space Station…
No, it wasn’t. It is a shiny brewery crafted from Sheffield steel in a little town in Eastern Hungary. We recently upgraded to a 20hl brewhouse in December 2017. We double brew a lot of our beers into 40hl & 60hl fermenters. We currently have 2 of each of those. There are 10 20hl fermenters for core beers, seasonal, and experimental batches. The brewery space in Battersea is limited, but there’s just enough space for an additional small amount of expansion in 2018/2019.
While researching equipment manufacturers we met our first outside investor. We were introduced to another investor through him, and soon the business was bricks and mortar. Early on we picked up a salesman that missed his chance at professional boxing and a Northern boy that no one quite understands. We bought the outside investors’ shares in early 2017. We are debt averse and prefer organic, slow growth in our immediate market to rapid global expansion.
What kinds of beers do y’all do?
We mostly make balanced, complex, and interesting session strength beers. While many of our beers fall into well-defined categories, we also make amalgamations that don’t abide by distinct guidelines. Likewise, we make a range of 6 to 10% abv ales and lagers throughout the year.
We brew for season (Maibock, Marzen, Saison, Wheat Beers, etc) and we brew what we fancy (IIPAs, Rauchbier, collaborations, etc) as often as we like. We started with just 4 styles bottled and all beers available in keg, but we’ve outgrown that approach. We now release many of our seasonal and experimental beers in bottle and soon enough we will offer our beers in cans. The names are often in jest, the result of some bizarre conversation in the brewery or over a beer in the Tap House.
Where’re your beers at?
Our beers can be found across the capital & beyond. We have fixed & rotational lines in many pubs, bars and restaurants across the city, and 2018 has seen the start of export partnerships being built in Japan and Australia. Click HERE for a map of London showing where you can find our beer.
We’ve also got a Tap House on-site at the brewery, offering visitors the opportunity to experience the full range of core beers, seasonals and our experimental pilot batches. On occasion we open the doors between the brewery and the Tap House, crank up the music, and celebrate birthdays, beery holidays, and the arrival of friends from around the world.