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Recipe: Fuller’s Hock

Fuller’s Brewery in west London no longer brews this dark mild—and hasn't done so regularly since the 1990s—but brewing manager Guy Stewart shares this recipe for a revived, all-malt version that briefly reappeared in 2010.

Guy Stewart May 18, 2024 - 3 min read

Recipe: Fuller’s Hock Primary Image

Photo: Matt Graves

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London’s Griffin Brewery in Chiswick was producing an old-fashioned type of ale called “hock” even before 1845, when the company changed names to Fuller, Smith & Turner. For much of the late 20th century, Fuller’s Hock was the name of its session-strength dark mild. The brewery stopped producing it regularly in the 1990s, though it made a brief reappearance in 2010. From Fuller’s brewing manager Guy Stewart, this recipe reflects that most recent batch. While Fuller’s milds from the 20th century included invert sugar for color and flavor, this was an all-malt version that got a color boost from a potent dab of roast malt extract.


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.035
FG: 1.008
IBUs: 20
ABV: 3.5%

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