A fresh, crisp and lightly fragrant Kölsch-style beer brewed by our apprentice Harri. Super refreshing and a good representation of the style.
Paint your taste buds with the tantalising flavour sensation of sour rainbows! A mouth puckering, yet inviting, sour beer base brewed with Philly Sour yeast. With added layer upon layer of tangy, sweet rhubarb and sharp, juicy raspberries for a bright and fruity experience. Vegan friendly.
A very refreshing and sweet Saison made with a blend of yeasts and a large percentage of rye.
A New England style pale ale that has been mash-hopped using low-carbon Chinook from Brook House Hops. Then there’s whirpool and pre-fermentation hopping before a second dry hop with low carbon Chinook and Azacca. Easy drinking hazy pale ale that’s low on bitterness and has notes of pineapple cubes.
In Betula we combine Vic Secret and Citra hops, onto a light and wheat-heavy malt base. The two hops balance well with Vics bringing a lot of peach flavours, and Citra offering that dank hit of grapefruit and ripe tropical fruits. Fermentation on London Fog offers up more stone fruit flavours and the end brings in a light bitterness.
This smooth, creamy breakfast stout has notes of coffee and chocolate rounded off with a touch of cinnamon and vanilla, with a clean finish.
A real apple cider infused with tart rhubarb and blended with vanilla for a smooth session cider.
A sweet, lively cider that blends traditional bitter sweet apples with a more contemporary Russet apple to make a light, refreshing and quaffable cider.
An alluring red ale that’s a blend of 5 malts, dry-hopped with a slug of cryo Simcoe. Expect caramel notes, a soft hop aroma with a bitter finish.
Session pale brewed with Chevallier heritage malt. Hopped in the mash tun, kettle and fermenter with Mosaic, Nelson Sauvin,Talus and Cryo Pop. Fermented with Voss Kviek yeast for a fruity, full bodied finish. Gluten free and vegan friendly.
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Boojum And Snark is in the Isle of Wight CAMRA branch area.