A British hopped delightfully full bodied, tasty pale ale. Flavours of mango, passion fruit and a hint of lime with a tropical aroma.
The original Bristol Milk Stout with smooth chocolatey sweetness and balancing coffee bitterness with hints of dark fruits. This award winning national champion stout is a beautifully creamy, full-bodied stout.
A well hopped, classic English beer with full rounded flavour and low to medium bitterness.
A myriad of tropical fruit flavours in harmonious balance with an enjoyable level of hoppy bitterness, a good malt character and a very clean finish. This a dangerously drinkable 5.5% IPA!
Brewed to a gluten free recipe, this easy drinking golden ale combines Rakau and El Dorado to give resinous flavour profiles of pineapple and mango. A perfect refreshing summer ale.
Imperial sour with blueberry, blackberry, raspberry and cherry. Contains lactose.
A refreshing berry flavour with citrus notes creates a well-balanced easy drinking cider with a fresh finish. A fresh distinctive raspberry aroma with hints of aromatic cucumber.
Yarlington Mill is a medium dry cider with single variety apples.
Easy drinking still strawberry cider made with a blend of apple cider and strawberry juice.
Lilley's Lemon and Lime cider is a refreshing blend of tangy citrus fruits and crisp Somerset cider to awaken your taste buds, a real taste of summer.
An indulgent rich and fruity blend of our Somerset cider and lndian mango imparting a finely balanced medium sweet taste with an invitingly fragrant aroma.
The perfect marriage between Scottish methods and Scotland's favourite craft cider. We use Glen Moray Distillery casks to give our cider its warming notes of oak, vanilla and honey.
Apples and pear blended together to make a awesome pair. Beautifully balanced with loads of body. Crystal clear, fruity, best of all goes.
A medium cider made from bittersweet and bittersharp apples grown in Hucknall and Papplewick. It's a wild or feral ferment, matured for over 6 months; it is hazy, old-gold/straw in colour, soft tannins, and full of natural apple fruitiness.
A 1:1 mix of ripe Dabinett bittersweet apples and very ripe Conference pears which were milled and fermented together. So therefore this is a "Pider". We decided to experiment a little with this ferment and use the QA23 cultured yeast rather than the wild yeast ferment we normally use. This has left a level of residual sweetness which suits the lightness of this pider from the pears and the soft light tannins from the cider apples.
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The Pottle MicroPub is in the Nottingham CAMRA branch area.