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Hibernation White I.P.A.

HIBERNATION IS OUR FLAGSHIP BREW AND A HYBRID STYLE BEER RARELY SEEN IN THE UK. POPULAR IN THE U.S. IT HAS A HIGH PERCENTAGE OF MALTED WHEAT WHICH WHEN COMBINED WITH THE GENEROUS AMOUNT OF CITRA (ADDED AS A DRY HOP POST FERMENTATION) AND CHINOOK, GIVES A BEAUTIFULLY LIGHT AND REFRESHING CITRUS FLAVOUR AND AROMA . THIS IS AIDED BY OUR HOUSE US-05 STRAIN OF YEAST THAT IS NEUTRAL IN FLAVOR. TARGET IS USED FOR BITTERING.

HIBERNATION IS UNFILTERED, UNFINED AND UNPASTEURISED FOR GREAT TASTE AND AT 5.2% IT PACKS THE PUNCH THAT YOU WOULD EXPECT OF AN IPA. WE HAVE LOWERED THE FRONT END BITTERNESS TO PUT GREATER EMPHASIS ON DRINKABILITY AND ALLOW THE GREAT AROMA AND FLAVOUR OF OUR SIGNATURE BREW TO REALLY SHINE. CLOUDY AND FULL BODIED LIKE A WHEAT BEER BUT TASTES LIKE AN IPA.

 

HIMALAYAN RED RYE ALE

A SEASONAL WINTER BREW ON KEG AND YEAR ROUND IN BOTTLE, HIMALAYAN RED IS A 5% RED RYE ALE WITH A COMPLEX BODY TO MATCH THE WONDERFUL NEW WORLD HOPS.

A 6 MALT HIMALAYAN WONDER, WE USE  PALE ALE CRYSTAL, MUNICH AND CARAPILS MALT TO LAY THE FOUNDATION FOR TWO TYPES OF RYE MALT - STRAIGHT UP AND CRYSTAL RYE.

THE COMPLEX MALT BILL MARRIES TOGETHER DIFFERENT FLAVOURS AND HUES TO PRODUCE A VIBRANT RED COLOUR AND MIGHTY BODY. THESE MALTS WORK WELL WITH THE ASSERTIVE US HOPS AS THEY GIVE THE BEER A FULL, SMOOTH MOUTHFEEL WITH A SLIGHTLY SPICY FINISH.

WE HAVE USED TARGET FOR BITTERING AND MOSAIC AND COLUMBUS FOR AROMA. THIS HOP PAIRING COMBINES FLAVOURS AND AROMAS RICH IN MANGO, LEMON, CITRUS, EARTHY PINE, TROPICAL FRUIT, AND STONE FRUIT NOTES FROM THE MOSAIC, WHICH ARE THEN SUBTLY CONTRASTED BY THE PINEY CITRUS CLASSIC THAT IS COLUMBUS.

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Spirit Pale Ale

NAMED AFTER THE ‘SPIRIT’ BEAR OF BRITISH COLUMBIA WHICH HAS AN UNUSUAL PALE YELLOW COAT, SPIRIT IS A 4.2% SESSION ALE. IT IS MADE WITH 95% MARIS OTTER PALE ALE MALTED BARLEY (THE CLASSIC ENGLISH VARIETY) WITH A TOUCH OF MUNICH AND CARA SPECIALITY MALTS FOR ADDED COMPLEXITY AND COLOUR.

THE PALE ALE IS HOPPED WITH OUR CHARACTERISTIC EMPHASIS ON FLAVOUR AND AROMA SO A SMALL BITTERING ADDITION OF TARGET AT THE START OF THE BOIL IS CONTRASTED WITH LARGE LATE ADDITIONS OF CITRUSY AND PINEY CHINOOK AND SUMMIT HOPS FROM THE USA. THIS GIVES A GREAT US STYLE HOP PROFILE THAT IS BEAUTIFULLY AROMATIC BUT SUBTLE IN FLAVOR. THE BEER IS THEN FERMENTED WITH OUR HOUSE US-05 YEAST STRAIN THAT IS NEUTRAL IN FLAVOR AND ALLOWS THE MALT AND HOPS A PLATFORM TO REALLY SHINE. IT HAS A QUENCHING, LENGTHY DRYNESS ON THE BACK OF THE PALATE AND THE TASTE IS DRIVEN MORE BY THE MALTS THAN THE HOPS OF AN IPA.

 

BRUNO PILSNER

NAMED AFTER THE WANDERING J11-BRUNO BROWN BEAR WHO SPENT 6 YEARS ON THE RUN FROM AUSTRIA AND ENDED UP IN GERMANY VIA ITALY.

BRUNO IS A 4.2 % PILSNER BREWED TO A TRADITIONAL RECIPE IN AUSTRIA. USING A HOPPING REGIME OF MAGNUM FOR BITTERING, PERLE FOR AROMA AND A DRY HOP OF SPALTER SELECT. A GOOD BODY FOR A 4.2% PILSNER, BRUNO HAS A LIGHT MALTY NOSE, FLORAL HOPPY AROMA AND IS FULL-BODIED, SMOOTH WITH A DELICATE LEMON SHERBET FINISH.

BREWED AT SCHREMSER – A BREWERY WITH A 600 YEAR HISTORY, BRUNO HAS AN 8 WEEK LONG PROCESS WITH A 6-7 WEEK LAGER PERIOD USING A STEPPED MASHING PROGRAMME (WORT IS HEATED TO A NUMBER OF TEMPERATURES DURING THE MASHING) AND DOUBLE INFUSION - PART OF THE MASH IS SPLIT AND THEN BLENDED BACK IN LATER ON DURING THE MASH. THERE IS NO PASTEURISATION, NO PRESERVATIVES, STABILISING MATERIALS OR CLEARING AGENTS.

ALL CARBONATION/CO2 IS DEVELOPED NATURALLY OVER THE LONG LAGER PERIOD IN HORIZONTAL TANKS (BETTER FOR THE BEER OVER CONICAL) AND COARSE FILTERED RATHER THAN STERILE FILTERED TO ADD TO THE FINAL RESULT. THE BREWERY HAS A LOCAL FARMING PROGRAMME AND SOURCE ITS MALTS EXCLUSIVELY FROM LOCAL FARMERS FOR GREATER CONSISTENCY.

 

 
 
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Slow Loris all day ipa

SLOW LORIS IS OUR THIRD PERMANENT BEER IN KEG at 4% ABV. This sessionable brew has a complex malt bill consisting of a blend of pale ale malts (60%) flaked oats (20%) for creamy mouthfeel and carapils, crystal and munich for colour and flavour.

With this recipe we have also used the 'hop bursting' technique for the first time where minimal bittering hops are used at the start of the boil with heavy late additions of hops to maximise the infusion of aroma and flavour at the end of the boil into the beer. 

For our late additions we are using two exciting hops we've never used before in huge quantities! Sorachi Ace is a true superstar of the new world hops is totally unique in its lemony coconutty aroma and we have decided to pair this with Admiral a new English hop primarily used for bittering but when used late on in the boil adds a beautiful bitter orange flavour. Together this hop blend will be deliciously refreshing and different to the more usual US hopped beers out there in the market today. Enjoy!

 

 

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WAIMEA PALE ALE

WAIMEA IS OUR FRESH AND FRUITY NEW PALE ALE AT 4.5% ABV. MADE WITH WAIMEA (NEW ZEALAND) AND JARRYLO(US) HOPS, THE 2 COMBINE PERFECTLY TO PRODUCE A PALE ALE FULL OF FLAVOUR, COLOUR AND WITH TROPICAL AND CITRUS NOTES.

WAIMEA HAS A NEW WORLD FLAVOUR, INFUSING A UNIQUE FRESH CRUSHED CITRUS AROMA AND FLAVOUR WITH FRESH TANGELO, CITRUS FRUIT AND PINE NEEDLE CHARACTERISTICS.

THE WAIMEA IS ADDED AS DRY HOP LATE IN THE BREW USING THE 'HOP BURSTING' TECHNIQUE - MINIMAL BITTERING HOPS ARE USED AT THE START OF THE BOIL WITH HEAVY LATE ADDITIONS OF WAIMEA TO MAXIMISE THE INFUSION OF AROMA AND FLAVOUR INTO THE BEER AT THE END OF THE BOIL.

THE RESULT IS A SMOOTH, EASY DRINKING, FRUITY PALE ALE WITH LOW END BITTERNESS AND A BRIGHT GOLDEN COLOUR.