Dark Revolution Brewery (Taproom)
Dark Revolution Brewery (Taproom), Salisbury
At a glance
An independent craft brewery and taproom on Sarum Business Park at Old Sarum, just north of Salisbury, overlooking the old airfield — a drink-in and takeaway taproom with around twenty rotating taps, rather than a kitchen pub.
Gluten-free options
This is one of the stronger gluten-free beer signals around Salisbury: a brewery that markets gluten-free beer on its own site, not just a token cider. Its "Reboot" hazy pale (4.2%) is a core beer, gluten-free and on tap whenever stock lasts, with tropical, citrus and stone-fruit notes. Its Verve lager has just been certified gluten-free too, from the next batch of cans onward. Guest gluten-free beers from other breweries turn up occasionally on the rotating lines. If you're eating, the taproom itself has no kitchen — food comes from a changing lineup of food vendors Thursday to Sunday, each running their own allergen information.
Before you order
There's no kitchen on site, so there's no fryer or food cross-contact to assess for the venue itself — that sits with whichever food vendor is in on the day (Thursday to Sunday), so check their own allergen info before ordering. For the beer, Reboot and the newly-certified Verve lager are both confirmed gluten-free by the brewery directly; it's still worth asking whether either is naturally gluten-free or gluten-removed from a barley base if that distinction matters to you.
Worth asking?
Is Reboot or Verve tested below 20ppm, and are they naturally gluten-free or gluten-removed? Which food vendor is in this weekend (Thursday to Sunday), and can they cater gluten-free?
What this means for coeliacs
The brewery's main gluten-free value is in the beer: its Reboot hazy pale is listed as gluten-free on the brewery's own site, with rotating lines that can include other GF options — food comes from weekend trucks with no published allergen information, so the taproom is a beer destination rather than a reliable GF food stop.
Last checked:
This information is researched but not guaranteed — menus and kitchen practices change. Always tell staff you are coeliac.