Written by Siren Craft Brew

Pizza at the Siren Tap Yard

“Hiya! Can I get a Sound Wave and … oh, do you do food?”

This is a sentence we’ve heard quite a bit in the Tap Yard. You know that we listen to you and we always want to make your Tap Yard experience as good as possible.

So, not only can you enjoy the freshest Sirens, straight from the source having never gone above 4°C, you can now order a delicious freshly made pizza!


Over the last few months we've been working hard to find the best option. Those who know the setup here will know that we’re pretty limited on space. We don’t want to compromise on our cold storage, so fitting in a brand new kitchen was a bit of an undertaking.

Eventually, we settled on an outdoor permanent cabin, purpose put together for the task at hand…. pizzas. It’s been quite a struggle, testing and tasting all that pizza to come up with a menu that we think you’ll all love. We were willing to do it for all you hungry beer lovers though.

We’ll still have street food weekends, with vendors coming in on Saturdays and Sundays, with our pizza menu being available on Wednesdays, Thursdays and Fridays. Services will be from 12 - 3 for lunch and 5 - 7 in the evening. Simply order your pizza at the till and we’ll deliver it to your table. Feel free to order for takeaway!

The Menu

We’re starting with 7 different pizzas, with vegetarian options and a vegan base available. In time, we hope to start offering weekly specials; we’d love to hear what you want to see on the menu!


Signature Tomato Sauce, Mozarella Fior di Latte, Fresh Basil & Oregano

Named after the mother of the goddesses, we recommend to pair with a Yu Lu; light, fresh and aromatic and the bergamot pairs well with the fresh basil.



Vegan base, Signature Tomato Sauce, Chestnut Mushrooms, Artichoke Hearts, Red Onion, topped with Rocket.

Named after the Goddess of Magic, known for her vast knowledge of herbs, we recommend to pair with White Tips, with the citrus zests helping to awaken all the natural flavours of the ingredients.



Signature Tomato Sauce, Mozarella Fior di Latte, Salami (Calchichón de Vic), Red Onion & Fresh Basil.

Named after Mother of Dionysus, the God of wine and the grape harvest, we recommend to pair with a Calypso. The sharp tongue of our flagship sour cuts through the spicy notes of the salchichon salami.


Signature Tomato Sauce, Mozzarella Fior di Latte, Chestnut Mushrooms, Artichoke Hearts, Olives, Rocket & Manchego Shavings.

Named after the Mother Earth Goddess, we recommend to pair with Yu Lu, with the zesty lemon balancing the saltiness of the olives and manchego shavings.



Signature Tomato Sauce, Mozzarella Fior di Latte, Salami (Salchichón de Vic), Chestnut Mushrooms, Goat's Cheese (Cabra del Tietar Semi Cured) & Fresh Basil.

Named after the Goddess who presided over comedy and idyllic poetry and stood whose named translates as “the joyous, the flourishing”. We recommend to pair with Santo, our quintessentially refreshing lager is the perfect balance for the goat’s cheese and let’s the salami shine through.


Signature Tomato Sauce, Mozzarella Fior di Latte, Salami (Salchichón de Vic), Montanera Sobrasada Iberica, Hot Roquito Peppers & Fresh Basil.

Named after the Queen of the Underworld, we recommend to pair with our flagship IPA, Sound Wave. The Juicy bitter notes of the beer cool the hot roquito peppers and balances out the salami and iberica.


Signature Tomato Sauce, Mozzarella Fior di Latte, Montanera sobrasada Iberica, Red Onion, Rocket & Manchego shavings. 

Named after the Muse of history, we recommend pairing with our flagship pale ale, Undercurrent. The floral and smooth light fruit notes pair perfectly with the spicy sweetness of the pizza.


We hope you love the pizzas as much as we do, come on down and try a slice! 


WEDNESDAY 12 - 8 (Pizza served from 12 - 3 / 5 - 7)
THURSDAY 12 - 8 (Pizza served from 12 - 3 / 5 - 7)
FRIDAY 12 - 8 (Pizza served from 12 - 3 / 5 - 7)
SUNDAY 12 - 6


A bit more about the ingredients…


Salchichón, similar to Italian salami, is a cured pork sausage usually flavoured with just salt and black pepper. This means its flavour is reliant on the quality of the meat.

It comes from Casa Riera Ordeix, who have been making the product for more than 150 years. Established in a town house in the centre of the town of Vic in Catalonia in 1852, the company remains there to this day, producing their authentic salchichones. Using nothing but carefully selected cuts of meat from seven year old sows, seasoned with salt and black pepper, and then curing them using only the ambient conditions in their natural drying rooms at the top of the house, Casa Riera produce a remarkable cured sausage, full-flavoured, gently peppery and with a long, clean aftertaste.


A mix of both semi-cured and cured.

Semi cured: Fuentillezjos organic Manchego DOP, semi-cured, min. 2 months, pasteurised milk. Poblete, Ciudad Real. Moist, semi-hard texture. Light, lactic, caramel aromas, with slightly nutty and herby flavours with notes of lanolin.

Cured: min. 6 months, raw milk. Poblete, Ciudad Real. Semi-hard texture, the aroma is sweet with buttery and nutty notes. The flavour is round, savoury with herbal and roasted hazelnut notes.

Cabra Del Tietar (Goats’ Cheese)

Milk type: pasteurised goats’ milk

From: Leon, Castile and Leon

The aromas this cheese delivers are fresh and of floral, gently goaty and lightly citric flavours, leading to a clean, caramelly finish. As the goats are encouraged to roam and forage on wild rosemary and juniper berries, these can be detected in this exceptional cheese.

This product has been awarded with 3 stars in the Great Taste Awards 2018. The judges' comments were:

"This is a well-made, hand finished goat cheese, with a very soft goaty flavour, citrusy and light. An attractive cheese with a light texture and subtle herb flavour coming through the milk."