The clue’s in the name. A generously super-hopped deep deep gold American Pale Ale with a creamy, foamy head.
A refreshing crisp Indian pale ale with strong tropical fruits, cactus and cucumber notes. Made with a rowdy trio of hops Moshpit is balanced with German caramelised barley.
At seasons end, we collected a final load of cider apples from Quarry Farm near Battle. They were soft and pulpy - we lost as many as we pressed. Despite frustration, the resulting rich umber colours promise all the tannin fullness youd expect from Dabinett and Michelin apples balanced with some Scrace (Mick) cookers for acidity and Spartan for sweetness. Fully fermented out to a smooth dry with nothing added but time.
Cold fermented on the farm using 19 varieties of cider apples from 1500 trees in their orchard. Also run an apple swap with the gardeners of Sussex for surplus dessert apples. Cattle fed left over pomace each autumn. Wild and wine yeasts. Filtered, unpasteurised, slight sparkle and balanced with just apple juice (no added sugar). Varies a little year on year.
Hard to pick and hard to press but exploding with juice! Blended with conference pears and balance with cookers.