Vivid Blonde beer with slight citrus flavours and a delicate biscuit overtone. Extremely quaffable and highly enjoyable. A fusion of Pale and Lager malts gives this multi-award winning beer its unique flavour. Brewed with whole hop varieties of Bramling Cross, Perle, Saaz and First Gold.
This is a delightful fruity beer perfect for these long Summer days. A smooth, sophisticated session pale ale.
Pale straw coloured refreshing session ale with a delicate gooseberry flavour and aroma.
Soft citrus and peach flavours intertwined in this golden ale.
A great Portuguese lager that has won 30 gold medals in international contests in recent years. Super Bock is made using only the highest quality ingredients, producing the perfect beer to relax with after work.
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.
This Trans-Atlantic fusion IPA is light golden in colour with tropical fruits and light caramel on the nose. The palate soon becomes assertive and resinous with the New Zealand hops balanced by the biscuit malt. The finish is aggressive and dry with the hops emerging over the warming alcohol.
Only the highest quality raw materials are used and a particular mixture of valuable hops, that gives the beer its aroma and unique fragrance, intensifying the slight bitter flavour. It is a low fermented beer that has a golden colour, the tone of which is given by the quality of malt used.
A special blend of strawberry and raspberry with notes of blueberry. Finished off with a refreshing burst of juicy apple.
This is made with a blend of the finest West Country Cider apples, such as Yarlington Mill, Harry’s Master and Dabinett, plus a small amount of dessert apple to give the cider a fruity bite. The cider is fermented under ambient conditions, and then allowed to mature naturally for at least three months.