
Porter using four different malts and English Bramling hops. Infused post fermentation with chocolate orange flavouring.

A superbly refreshing light golden bitter, distinctively smooth, with citrus fruitiness and a refreshing hoppy finish. Hops: Mount Hood (USA) and Challenger (UK).

Why can I not sleep? Why am I turning (point)? The Yeti Is Waiting is an amped-up pale ale, filled with the finest cryo hops. Citra brings all of the grapefruit, lime and tropical fruit that you know and love; and is backed up by lemon, lime and papaya of Ekuanot - a hop that just seems to get better every year!

This limited-edition ale celebrates 140 years of brewing with a bold twist. Inspired by the 1885 recipe and crafted with Buckley's yeast, it offers extra depth and richness for a fuller-bodied experience. With a reddish hue, it blends caramel and fruit notes with subtle hints of raisin and plum. Double roasted crystal malt adds complexity and a smooth finish. A punchier, more robust take on the classic, The Rev James Reserve proudly continues a legendary brewing tradition.

A dry-hopped pale ale. Layers of US hops are set against a backbone of British malts, so what this beer lacks in strength, it makes up for in character. Look out for fresh flavours and aromas of pine, peach, lychee and citrus fruits, tempered by a smoothly rounded bitterness to leave you wanting more.

Still brewed to an original recipe using only the finest ingredients and the experience of generations. It is brewed with two strains of yeast to produce a complex nutty, malty taste with subtle hop undertones, which has widespread appeal to repertoire drinkers.

An IPA with a vibrant burst of flavour in an irresistibly sessionable brew. This pale-gold beer boasts a smooth, satisfying mouthfeel and is brewed with the exciting Krush hop variety. Bursting with juicy aromas of peach and zesty citrus, it’s the perfect pub beer—fresh, crisp, and eminently drinkable.

Our pale ales are dry and light-bodied to better showcase the individuality of the hops in both aroma and flavour. This version features Nelson Sauvin and Citra hops. Please note that the ABV varies for this beer but the recipe is the same. Vegan friendly.

This extra pale ale is as pale as a 100W light bulb but as juicy as an IPA. Session-able, quenching and totally addictive. Biscuity malt base with a hint of sweetness all drenched in fruity and dank hops. Hops: Simcoe and Centennial. Vegan friendly.

A milk stout uses sugar made from cows milk to give the beer a sweet, creamy tone. Bristol breweries were once famous for brewing the best milk stouts around. For our take on the traditional recipe we've used copious amounts of chocolate malts and vanilla pods to create rich, velvety and satisfying dark beer. Contains lactose.

This nitro stout pours pitch black with a creamy, tan head that lasts throughout the entire drinking experience. The aroma is rich and roasty, with notes of dark chocolate, coffee, and a hint of caramel. On the palate, the beer is velvety smooth, with a medium body and low carbonation. Flavours of dark roasted malts, coffee, and bittersweet chocolate dominate, while a subtle sweetness balances out the bitterness from the hops. The nitro adds a creaminess to the mouthfeel that accentuates the richness of the flavours, resulting in a delicious and satisfying drinking experience. The finish is long and roasty, leaving behind a lingering bitterness and a hint of chocolate. Overall, it's a decadent and flavourful beer that’s perfect for those who appreciate a rich and smooth brew.

A beautiful hazy session IPA. We generously dry hop with Galaxy, Mosaic, Citra and Amarillo hops creating a hugely aromatic and juicy fruit bomb. Vegan friendly.

Light gold in colour, Lukas is a crisp Bavarian-style Helles. Traditionally lagered and brewed with all Bavarian ingredients, the resulting beer is the very definition of elegant simplicity and finesse. Gluten free and vegan friendly.

Using the fresh pressed juice from apples picked locally, our master cider makers ferment with champagne yeast and mature the cider for up to 6 months, before cold-filtering to create a 5% medium dry cider that’s full of flavour and character. Never from concentrate, never pasteurised.