Golden ale using the Cascade hop which gives a hint of spicy hop aroma and slight citrus flavour.
A clean, pale beer, with cool crisp fruitiness from New Zealand hops, grown at Tasman Bay.
A full bodied porter made using the dark malts that we all know and love at this time of year combined with a hefty dose of caramel and coffee during the boiling stage combined with lactose for a creamy mouthfeel will be sure to keep you coming back for more.
We wanted to create a light, crisp, punchy, go to beer! A beer that you know you can pick up and appreciate or simply get it down ya neck. Extra pale base malts are used to keep it crisp and give the hops a great platform to dance on. Masses of hop additions during the whirlpool and a huge dose of dry hops make this a brilliantly 'easy' IPA.
The concept was to create a juicy tropical beer. A brew you can sit on and drink all day, rammed with juicy malts and huge tropical aromas of mango and grapefruit. Massive additions of American hops are added to the whirlpool giving huge hop flavour. The beer is then dry hopped for days, driving the punchy aromas so you can smell it from miles away!
A pale gold bready lager, crisp, subtle citrus hints and a smooth clean aftertaste. Dead. Good. Lager!
A medium dry blend of Michelin and Yarlington Mill cider apples with Dessert and Bramley apples. Soft tannins break through a light crisp cider. Collaboration with The Beer School, Westhoughton.
An equal blend of apple and dessert pears, pressed, fermented and matured the traditional way. A pyder with medium sweetness, very light and summery with a refreshing acidity and a moorish summery taste.
A single variety cider made from Kingston Black Somerset cider apples. Tannic with a gentle balanced acidity.
Pale golden ale with citrus fruit aromas. Mouth-watering flavours of grapefruit and peach, lead to a crisp bitter zesty finish, to be enjoyed time and time again. Brewed with Citra, El-Dorado and Cascade hops.
Awaiting tasting notes from brewery.