A ruby red ale made with rye malt and Centennial and Columbus hops. The rye lends a peppery spiciness and the Centennial gives a massive burst of citrus. Full of flavour and really distinctive.
Using the finest Maris Otter malting barley and aromatic Fuggles hops, delicious, fruity Cascade and Amarillo hops and, of course, purest Mendip spring water. A distinctive, clean tasting pale ale with a smooth, citrus twist. A bold, standout beer that’s one of a kind.
A distinctive, mid-brown bitter ale, with all the hoppy aroma you would expect of a beer brewed in the heart of the hop country.
Light golden, with a distinctive hoppy aroma and crisp clean bitter finish. Smooth, light and refreshing.
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 smack of citrus with hints of warm blood orange aromas brought on by refined malt bill and loads of juicy hops. All hail Bloody ‘Ell.
We got our hands on some Herefordshire Perry Pears from the 2018 vintage, and in a clear flouting of perceived wisdoms have blended in some Kentish Conference Pears - and the result won us a Silver Medal back in May at The Bath & West Show.
Light, pale golden lager hopped with Hallertau Magnum, Traditional and Styrian Goldings, and dry-hopped with Admiral and Boadicea.