A light refreshing beer with pungent grapefruit, lychee and gooseberry aromas leading to a dry, bitter finish.
This russet-red beer has hints of toffee, spice and berries in the aroma, with a fruity character and hints of blackcurrant and caramel, leading to a moderately dry, bitter finish. Brewed for the Six Nations.
A refreshing golden ale, easy drinking beer with a lovely dry and bitter finish.
As long as there are birds in the sky, and hops on the vines, we will continue to try out new hop combinations for our soft and juicy pale ales. Vic Secret and Amarillo are the chosen two in The Gradients. Brewed with London Fog yeast, the results are light and breezy, with subtle melon aromas and low bitterness.
A simple malt bill of pale and wheat provided a wort that we soured overnight, boiled, then sent to the fermenter to condition on blueberry puree. Clean, lactic aromas and light tartness are complimented the mosaic dry hop and the mellow, sweet taste of blueberries in this refreshing fruited sour.
Named after our new pub in York - The Market Cat. This is a smooth robust, creamy porter with a hint of coffee to finish.
It’s a traditionally brewed Weissbier, with a load of extra hops thrown in, making it a Hopfenweiss. Brewed to celebrate Oktoberfest, it’s got banana notes, big body, bready mouthfeel and tropical hop notes.
Rich caramel biscuit malts play host to blueberry and orange citrus from the hops.
This Suspended is back with one of our favourite hops! Alongside bags of Simcoe, a touch of Ekuanot and Mosaic help to push big, punchy tropical and citrus aromas. Flavour-wise it's everything you expect from Simcoe, with mango, passionfruit and plenty of fresh hop, pine and resinous notes. Flaked wheat and oat contribute to a smooth and soft mouthfeel.
After 3 months and 37 experiments, this Stout has what we consider to be the perfect ratio of Peanut Butter, Lactose, and Biscuit. A massive hit of roasted peanuts and biscuit on the nose, followed by a silky-smooth mouthfeel, and a sweet CRUNCH as it goes down.
A thick, soft and juicy step-mashed double IPA. Sabro hops create intense tropical fruit, mango and mandarin flavour with hints of coconut. Brewed in collaboration with Salt Beer Factory.
Baller is an India Pale Ale. It’s brewed with 8 different malts, and then crammed full of Mosaic, Citra and Ekuanot hops. It’s a big punchy, juicy hop bomb. Born and bred in London. Goes well with rags to riches. Featuring Charlie, co-founder of Gipsy Hill Brewery.
Our core session IPA with a strong line-up of Mosaic, Citra, Ekuanot and Motueka hops combined to produce an intensely tropical-citrus hit. It’s inviting orange hue speaks of what’s to come.
Made with 100% fresh English apple juice without a single drop of concentrate, this London Cider is freshly pressed at Westons’ mill in Herefordshire, and then skilfully blended by Guy to create a medium dry, ripe apple cider.
This is a juicy, fruity, soft New England IPA, fermented with Vermont yeast and liberally hopped with Amarillo, Idaho 7 and El Dorado. A collaboration with Brasserie Popihn, a beautiful farm just outside Paris, Popihn are masters of hop saturated pales.
It’s a big, thick, dirty DIPA. Double mashed to make sure it’s big and thick. New-season Citra and Mosaic, and London Fog yeast to make it dirty. It’s a veritable flavour beast. Inspired by our Northern pals who push the boat out so much, this beer has everything we could throw at it. Collaboration with Northern Monk.
Inspired by Mediterranean flavours and sun, this is a sour laced with blood orange and hibiscus. A traditional 3-day kettle sour with in-house lacto, followed by our signature fruit dosage and dry-hopped with hibiscus. Refreshing and fruity collaboration with Edge Brewery.