Pale Ale malt and Oats provide the base, Chocolate, Amber, Black and Cara added for colour and flavour. Fuggles hops for bittering. Fermented with our house English Ale yeast strain. Conditioned on raisins. 5.1%. 14.1 Plato. 2.2 UK UNITS.
Best Ale malt provides the base, Wheat and Carapils added for body. Centennial hops in the whirlpool. Dry hopped with Columbus, Azacca and Bru-1. Fermented with a blend of American and English Ale yeast strains. 3.8%. 10.0 Plato. 1.7 UK UNITS.
Belgian Pilsner malt, Munich, Special B, Melano, Aromatic Malt, Wheat and Dextrose. Hallertau hops for bittering. Conditioned on figs and plums. Aged in French Oak Chardonnay barrels. 8.9%. 22.0 Plato. 2.9 UK UNITS.
Belgian Pilsner malt, Munich, Special B, Melano, Aromatic Malt, Wheat and Dextrose. Hallertau hops 
for bittering. Conditioned on figs and plums. Fermented with our house Trappist Ale yeast strain. 8.9%. 19.6 Plato. 2.9 UK UNITS.
Pale Ale, Munich and Caramalt malts provide the base, Crystal 150, Chocolate and Black added for colour and flavour. Magnum hops for bittering. Kettle soured with Lactobacillus brevis. Fermented with our house English Ale yeast strain. Conditioned on blueberries, chamomile and basil. Brewed in collaboration with Fierce Beer. 5.5%. 13.8 Plato. 2.4 UK UNITS.
Extra Pale Ale malt provides the base, Wheat and Oats added for body, with Acidulated Malt. BRU-1, Cascade, Cashmere and Comet hops in the coolpool and dry hop additions. Fermented with a blend of American and English Ale yeast strains. Brewed in collaboration with Gipsy Hill Brewing. 7.8%. 20.2 Plato. 3.4 UK UNITS.
Extra Pale Ale malt and Wheat provide the base, with Acidulated Malt and Lactose. Lightly soured with a White Koji mash. Hallertau Mitterlfrüh hops for bittering. Fermented with our house English Ale yeast strain. Conditioned on Sudachi and Yuzu fruit. Brewed in collaboration with Tokyo Aleworks. 5.1%. 13.0 Plato. 2.2 UK UNITS.
Pale Ale malt provides the base, Carapils and Crystal added for body and colour. Columbus, Centennial and Cascade hops for bittering. Chinook, Citra and Simcoe in the whirlpool. Dry hopped with Chinook, Citra, Simcoe and Columbus. Fermented with our house West Coast Ale yeast strain. 5.2%. 12.5 Plato. 2.3 UK UNITS.
Extra Pale Ale malt provides the base, Wheat, Oat and Carapils added for body, along with Dextrose. Idaho 7 and Mosaic hops in the coolpool. Dry hopped with Idaho 7, Mosaic and Simcoe. Fermented with a blend of American and English Ale yeast strains. 6.2%. 14.3 Plato. 2.7 UK UNITS.
Extra Pale Ale malt and Maize provide the base. Vienna, Munich and Crystal added for body and colour. Liberty hops for bittering and in the whirlpool. Fermented with our house English Ale yeast. 4.0%. 10.0 Plato. 1.8 UK UNITS.
Extra Pale Ale malt and Wheat provide the base, with Acidulated Malt. Hallertau Mittelfrüh hops for bittering. Kettle soured with Lactobacillus brevis. Fermented with our house English Ale yeast strain. Brewed with sea salt and coriander seeds. Conditioned on cherries, blackberries and passion fruit. 4.7%. 11.5 Plato. 2.1 UK UNITS.

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