"There will be blood oranges"

Batch code: TWBBO

ABV: 4.5%

Description: Golden ale with oats for extra body and silkiness. Lemon, lime, curacao and candied Sicilian blood orange peel were infused at the end of the boil. Dry-hopping with Galaxy gives a tropical fruitiness to compliment the lingering citrus bitterness.

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"Spiced ale"

Batch code: 10/21 

ABV: 5.2%

Description: Released for Christmas 2021. Infused with six spices and brewed in a Belgian style, this beer kept you warm during the festive season

"Hot Tropic"

Batch code: HT

ABV: 5.1%

Description: Hazy NEIPAs are hot topic at the moment but we wanted to create a brew slightly darker that offered a tropical experience without being hopped to the same level. The result is a golden beer with a silky malt backbone and tropical aromas and flavours.

"Summer Saison" 2022 & 2023 releases 

Batch code: SS

ABV: 4.0%

Description: We wanted to brew a light saison for summer refreshment. A colder fermentation, Möst hops and a lower ABV lets delicate notes of strawberry and green apple shine through. This is easily the most sessionable brew we’ve made yet.

"Nightcap"

Batch code: NC

ABV: 5.1%

Botanical infusions: lavender, chamomile, passion flower, valerian and copal resin

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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. 

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Strong aromas of lavender and otherworldly copal resin are supported by a malty backbone. This brew is hopped to a low level to let the botanicals shine through.

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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!

"Zingerone"

Batch code: Zing

ABV: 4.5%

Botanical infusions: ginger, lime and lemongrass

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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!

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‘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.

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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.

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"Purple haze helles"

Batch code: PHH 

ABV: 5.5%

Description: Munich-style lager coloured beautifully with Clitoria ternatea a.k.a butterfly blue pea. The colour contribution from the blue pea flower is pH dependant, changing from blue at neutral pH to purple in slightly acidic beer. Dancing between tones, the beer pours blue but settles purple in the glass

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"Tis the Saison" - classic French Saison

Batch code: TSS-E 

ABV: 6.6%

Description: 'Tis the season for a Saison! This French classic is dominated by yeast character and sits at 6.6% with a very dry finish. Lemon peels infused at the end of the boil and addition of elderflower extract at bottling provide subtle citrus and floral notes.

Hefeweizen - mango & pineapple version

Batch code: M&P

ABV: 5.4%

Description: A mango and pineapple version of our classic hefeweizen. The tropical fruit editions were dosed to complement, not overwhelm, banana ester production from the hefeweizen yeast.

"India Pale Lager" 

Batch code: IPL

ABV: 6.7%

Description: A hybrid style - an IPA recipe but with crisp & clean lager fermentation. Dry hopped with CItra, Target and Endevour

"Sumac & Enigma pale"

Batch code: S&E

ABV: 5.6%

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A straight forward pale ale lightly spiced with sumac and dry-hopped with the incredible Enigma hop, bringing white wine overtones.

"The Gunpowder Plot"

Batch code: Gun

ABV: 4.0%

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A gunpowder green tea-infused cold saison. The recipe was inspired by a colleague whose experience in analytical chemistry has included measuring tea polyphenols, such as the health-promoting flavanoids known as 'catechins', which are extracted when you 'brew' a tea. He was involved in the release of a tea-infused beer from a certain large US brewery several years back, learning some interesting lessons on the effect of polyphenols on haze stability.

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This brew is also themed alongside Japanese genmaicha, which combines roasted puffed rice and green tea. We spent a long time dry-roasting rice crispies on the cast iron! 

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The beer is light, slightly fruity, slightly earthy and is coaxed along with a modest EKG, Fuggles and Möst dry hop.