CURRENT BEER MENU
Our beers are can-conditioned and are a living product.
Store cold. Pour into a glass. Drink fresh.
We aim to stock a few of our core beers but will emphasise Experimental Series going forward. View our Shop page to see live stock.
MALTOL 5.7%
A reimagined classic English brown ale. Rich and malty, just like my grandad expects. Generates a thick & creamy head when mature.
Molecule: maltol
WITBIER 5.4%
Belgian wheat beer infused with two types of orange peel, coriander and chamomile.
Molecules: apigenin and D-limonene
CARYOPHYLLENE 5.6%
Easy drinker. Aussie hops. Focuses on the crosstalk between hops & malt. "Too easy!"
Molecule: caryophyllene
ESTER 5.1%
Classic German wheat beer - a.k.a hefeweizen. Fermentation character produces notes of banana and clove.
Molecules: isoamyl acetate and 2-methoxy-4-vinylphenol
MERCAPTAN 5.7%
An appreciation for zingy, zesty citrus.
With each batch there is experimentation with ratios of the peels and juice from grapefruit, orange, lemon & lime. A clean lager yeast fermentation helps the citrus shine through.
Molecule: grapefruit mercaptan
EXPERIMENTAL SERIES
Experimental one-off batches brewed outside the confines of traditional recipes.
CURRENT RELEASES:
"Nightcap"
Batch code: NC
ABV: 5.1%
Botanical infusions: lavender, chamomile, passion flower, valerian and copal resin
This brew was designed around a night time tea infusion. The inspiration came from a podcast episode on the role of a substance called adenosine in our sleep-wake cycle, and how caffeine can modulate its effect.
Strong aromas of lavendar and otherwordly copal resin are supported by a malty backbone. This brew is hopped to a low level to let the botanicals shine through.
There is an irony in that although the brew was designed to relax and promote a good nights' sleep, I often loose sleep over the excitement of creating new Experimental Series themselves!
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"Zingerone"
Batch code: Zing
ABV: 4.5%
Botanical infusions: ginger, lime and lemongrass
A saison married perfectly with subtle infusions of ginger, lime and lemongrass. Inspired by recent Thai dining, Rachel and I thought why not create a beer that would match the culinary delights of vibrant Thai cooking!
‘Zingerone’ is a major flavour component of cooked ginger, while ‘gingerol’ is the major fiery heat component from fresh, uncooked ginger. We infused ginger on the hot and cold side, so there are infusions of both compounds.
The acidity from lime partners well with the typical ‘funk’ from a saison fermentation. On our buds, a low-level warmth of ginger is present all the way through while lemongrass is most detectable on the nose and on the finish.
View the Brew Legacy page to see previous releases.
SPICE 4.7%
A warming release for the festive season and the dreary months of late Winter. Six spices and extra orange peels are combined with a slightly darker version of our Witbier recipe. Improving with age, savour this brew around the fire in Winter.