Inspired by the Belgian cassis, Holy Goat's version is primary fermented with a Brettanomyces blend which produces intense juicy stone fruit and citrus flavours. Blended from two batches of base beer, which were transferred onto around 300g/l of locally grown and freshly harvested Scottish blackcurrants. All ingredients were harvested within 33 miles of the brewery.
Brewed with Scottish malted barley, wheat and rolled oats. Primary fermented with a mixed culture including a blend of Brettanomyces strains isolated from Belgian Lambic producers. This base beer showcases the intense yeast character without additions of fruit or hops, providing heaps of passionfruit, papaya, candied pineapple and apricot flavours.
FRENCH TOAST BANGER
A bänging imperial stout brewed with maple syrup, Tahitian vanilla pods and Ceylon cinnamon.
Full-flavoured, rich and malty, with a heavy presence of chocolate and sticky maple syrup. The decadent and complex flavour of the Tahitian vanilla pods becomes more evident sip after sip as the beer warms, until ultimately revealing a subtle and lasting warming sensation from the cinnamon addition.
A full-flavoured American strong ale, brewed with US hops and lovingly aged in apricot brandy barrels.
The first sips reveal a soft malt character and a distinct fruitiness with notes of poached pears and dried light stone fruits. The beer becomes more warming and comforting as it warms up, leaving a pleasant aftertaste of cracked walnuts, fig jam and baking spices that linger long after the final sip.
Gravity Well's modern take on the West Coast IPA. Crisp, dry and bursting with flavour courtesy of Citra, Strata and Azacca.
A soft and juicy NE pale with Citra, Idaho 7 and Sabro.
A New England IPA with Riwaka, Strata and Citra.
Do you remember the 21st night of September? Stephen King does, it was his birthday and he had all his spooky friends round for a big party, a big VAMPYRE DISCO, if you will.
Everyone was there from Jack and Wendy Torrance, to Pennywise the clown. Making a special appearance was of course Kurt Barlow, Neon Raptor’s favourite vampire.
Vampyre Disco, Neon Raptor's dark fruit and peanut butter imperial sour, returns in time for spooky season. It’s sweet and sour, it’s fruity and thick, and when you drink it, people may be convinced you’re a vampire.
Once you’ve let this into your life, there’s no turning back…
This blend of Nectaron, Citra and Simcoe creates a harmonious blend of tropical fruits and citrus, all on top of a delightful soft and juicy base. Think big mango, papaya, pineapple and peach.
Superdelic, Azacca, Mosaic... Sooooo Superdelic!
STEP AWAY FROM THE COOKIE JAR
A cult fave from last year this is an ABSOLUTE CLASSIC of the craft beer repertoire. And this time Sureshot have juiced up the hop, stuffing it full of Citra BBC and Mosaic BBC & Cryo - a definite sleeper hit.
All the tropical, fluffy, crumbly, juicy goodness you could desire; plumped up on a thick, opaque body bursting with oats.
B.P.A.V.K BLACK JACK
Taking inspiration from some potentially well-known confectionary, this edition of B.P.A.V.K features a huge molasses edition, adding notes of caramel & liquorice to an already unctuous base. Smooth, rich & full of flavour.
B.P.A.V.K CHOCO HAZELNUT PIE x Mill Hill
Three Hills have combined their favourite flavours for this one to create a pie inspired Imperial Stout of epic proportions. Rich, decadent & a true celebration of the pastry stout style.
JE SUIS LE GRANDE ZOMBIE
A Coffee and Vanilla Stout. Come on down to my soiree.
PAPA OOM MOW MOW
Well I hear this sound everywhere I go, Papa Oom Mow Mow Papaya, Pineapple and Mango Sour. Bottle shop, web shop, pubs and bar. Now it’s spreadin’ all through the land. I still can’t seem to understand?
BAGUETTE DE MAGIQUE
You’ll like this, not a lot but you’ll like it. No seriously this is a Cherry Wit packed with sweet cherry juice on a gentle wit base. You’re gonna like it.
LUCID DREAMING MAGIC WONDER
Margarita inspired sour with our mates at Make Make & Sudden Death, Lime Peel, Lime Juice, Halen Mon Sea Salt, Chile de Arbol. Spicy, Salty, Sour.
Rotating Coffee Variant Stout - For this version of Void Space Ratio, The Guys at Blossom Coffee Roasters selected Shoondhisa beans from Ethiopia.
ACROSS THE TRACKS
West Coast Pale, Pine, Grapefruit, Citrus, Apricot. Hopped with Chinook, Columbus & Simcoe Cryo.
BLACK FOREST GATEAUX
Layer upon layer of dark chocolate, cake, vanilla cream and cherries and infused in to this delightfully drinkable, pastry-inspired milk stout. Another delectable liquid dessert in a can, from the creative minds of Yonder!
APRICOT & COCONUT MACAROON
Toasted coconut and sweet jammy apricot, infused in to a silky smooth, thick, and decadent pastry sour. Presented by Yonder, for your drinking pleasure. Bottoms up!
Blueberry Bakewell is a beautifully decadent pastry sour, stuffed full of sweet blueberry and mouth watering flavours of almond and cake.
German style Pils. Serious crispy boi. Brewed with Hersbrucker and Saaz, pushing herbal, spicy and citrussy goodness.
Can Centennial and Vic Secret IPA. Plenty of piney character and fruits like apricot and mango.
SO WILL BE NOW
A brand new IPA with Columbus, Galaxy and Amarillo.
WINDOW LEAN x To Ol
Strata, Mosaic & Cascade IPA brewed with To Ol. Bursting with fruity notes like peach and tangerine. It's a big, bright banger!
SUNSHINE UNDER GRAND
Lemon infused pale ale. Super pale and has a soft velvetiness thanks to a base of Pilsner, oat and wheat. A light touch of Cascade and Lemondrop, followed by a heavy touch of double dry zesting leaves this beer with all the lemony goodness it deserves.
We're calling it - its Pumpkin Spice season!
Abbeydale's ever eagerly anticipated pumpkin spiced pale is on it's way, Pilgrim! An irresistible blend of subtle spices, layered on a full bodied golden ale with grapefruit and herbal notes.
Pumpkin spice season never lasts long enough, so Abbeydale's OG Pilgrim has brought along a yet more audacious little friend! Introducing Twilight Pilgrim, a Pumpkin Spice Latte stout that’s bringing a little bit of the dark side to this autumn. Featuring the same lip-smacking blend of warming pumpkin pie spices as "regular" Pilgrim, but layered up with vanilla, lactose and coffee for dreamy PSL vibes.
This seafaring-strength imperial stout was layered with a multitude of caramelised malts before being aged over copious amounts of cocoa, cacao nibs and vanilla for flavours evocative of molasses, hazelnut, American white oak, rum-steeped raisins and freshly emptied red wine barrels.
Beak's two new foudre releases are on their way this week.
Both sour ales were brewed using a unique blend of heritage grain grown a few miles from our brewery in the South Downs. They were primary fermented in steel then aged in an oak Chianti foudres for more than a year.
THE MARINER, THE BARREL…
This was conditioned for eight months over fresh rhubarb, imbuing it with all manner of wild yeast cultures. Spritzy and crisp with a gently winey acidity and flavours of honey, hay, sourdough and cracked black pepper.
…AND THE RED LEVIATHAN
This sour ale was conditioned for eight months over 350kg fresh raspberries. Prior to bottle conditioning, Beak blended the beer with a barrel-aged saison that had spent two years maturing with British-grown yuzu. Spritzy and lightly tart with flavours reminiscent of almond, black cherry, lemon zest and pinot noir.
Where to take cheese that it hasn't gone before? Go West!
For this special edition Pressure Drop have doubled up those dank Strata & Mosaic hops we loved from volumes 1 & 2, and taken them for a boozy West Coast Vacation. Extra Cheese is a Heavy, resplendent, bountiful platter of juicy fruit aromas! This special edition cheese comes in four different label designs - Collect them all!
The next instalment of our interstellar oceans series - the series in which Make Make play with the relationship between fruit and tea. This time they elected the Gooseberry and Orchid Oolong tea and they couldn't be happier with the results.
Refreshing, Contemplative and Delicious in equal measures.
SWINDLING YOUR INHERITANCE
This smooth, easy going, easy drinking imperial stout was aged in a Linkwood Distillery whisky barrel the Speyside area in Scotland and then on coffee and vanilla pods.
Made from a blend of Otherworld and Sinnister stouts and crafted with the help of bar manager extraordinaire Sam Ellingham.
WAS IST DAS??! DAS IST EIN LAGERBIER!!!!
Well, it was a long time coming, but here it is, finally... in fact here *they* are, three new beers! All in extremely limited quantities!!!
DAS IST EIN LAGERBIER
A classic unfiltered Munich Helles - Malty, crisp, and slightly sweet with moderate bitterness and a touch of spicy hop character from the 100% Saaz hop additions. Slow fermented on a traditional German lager yeast from Weihenstephan, and lagered for 30 days.
A 7.2% ABV mixed fruit, mixed ferment, BA American wild ale - with blueberry, sour cherry, physalis, pomegranate, and passion fruit. Aged in Aux Gravains, Pinot Noir barrels for 12 months, and bottle conditioned for a further 6 months. Light, yet lip-smackingly sour, with deep oak tannins and red wine character on the back.
OH MA DARLIN'
A 6.9% ABV Bretted pale ale with Clementine and Limone Di Sorrento - fermented on a blend of three strains of Brettanomyces Bruxellensis, that impart a complex array of funky tropical and dark berry fruit esters. Aged for 10 months on 10% fresh Spanish Clementine juice and zest, with just a touch of Limone di Sorrento.
All unfined, unfiltered, and vegan friendly.
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