Imperial Stout aged for eight months in PX barrels. Pedro Ximénez – usually abbreviated as PX – is the name of a type of sherry, made in Jerez in southern Spain, which is quite different from dry sherries. PX is in fact very dark in colour, lusciously sweet and almost…
The second edition of Kees’ delicious pastry train is a pecan pie pastry stout. Sweets and deliciousness will overwhelm you and a pecan nuttiness will be the finishing touch. 330ml. 13.1%
A recreation of an historical German perry recipe from 1806. Juice from a range of foraged perry pears, infused with honey, elderflower and spices, and a touch of oak ageing. 750ml. 6.8%.
A dry cider made with an in-press blend of 50:50 Rheinischer Krummstiel & Jonagold with a touch of bletted Medlar. Infused with Barry’s Gold blend black tea & aged on the lees for seven months. 330ml. 6.2%.
A dry cider that has also undergone malolactic fermentation. The spicy, acidic character typical of the German variety Gewurzluiken comes through, with a lightly bitter finish. 750ml. 7.1%.
Levitation is what we’d almost consider our flagship perry blend, and we are very proud to present the 2021 vintage. A blend of Oberösterreicher Weinbirne, Conference, Luxemburger and Kirchensaller Mostbirne. Aged on the lees for eight months. 750ml. 7.7%.
An in-press blend of locally foraged perry pears, two thirds of which were allowed to blett before pressing. Redolent of summer berries, a lick of refreshing acidity closes with gently drying tannins. 750ml. 7%.
The final 2020 vintage release, and maybe the best of that year. A dry cider aged 12 months in an oak Mostfass, then matured a further 6 months, till it was perfect for release. A fitting end to the 2020 vintage, and one we are very proud of. Named after…
A blend of nine perry pear varieties, aged for nine months on the lees. Delicately fruity, with medium tannins, a unique drinking experience. Dry perry. 750ml. 6.4%.
Our Pom’O is an apple aperitif made from rare apple varieties, grown in our 200 year old Orchards on the south facing slopes of Ireland’s County Cork. We mix the juice from our bittersweet apples with the finest apple brandy, then age it in Irish whiskey barrels for at least…
East meets West style dry cider. 2018 vintage – the higher than usual ABV is due to the heatwave that we endured that year – #showyourstripes. 500ml. 6.1%
The heady mix of Nectaron and Mosaic T90’s plus YCH 303 Trial (concentrated Cryo Hops® and Phantasm®) lead the way into a soft, juicy hazy that’s popping with passionfruit and an abundance of tropical fruits. You’ll want to get on this “like a gazelle up a drainpipe” – (Alan, in…
First brewed as part of our inaugural birthday celebration, now it’s back with gusto giving you all the peanutty chocolate feels. Peanut butter & chocolate all rolled into one sumptuous silky imperial stout. 440ml. 10.5%.
Loaded with Blueberries, Blackberries and Cherries topped off with a touch of vanilla this sour will have you stepping back in time, delving into a big, juicy, berry bouncing pie after a fabulous afternoon spent foraging in the hedgerows and garden. 440ml. 7%.
Justifiably juicy, fantastically fruity, popping with pineapple and stone fruits, in an all together harmonious hazy. They came off the farm to visit and brewed up a storm, we welcomed our mates Rivington Brewing Co to smash up some grain and hops for your delight. 440ml. 7%.
Brettanomyces, green apple and citrus on the nose, the taste is subtly acidic, slightly bitter touch and with a lemony character. Geuze is a spontaneously fermented Belgian blond beer from spontaneous fermentation. Young and old lambic beers are blended together, aged in oak barrels, then re-fermented in the bottle. Lambiek Fabriek…
A Whiskey BA Imperial Stout brewed in collaboration with our friends from Bristol Distilling Co, this stout has been aged in American White Oak barrels that previously held their first release of Black’s Double barrel Whiskey. Vegan. 440ml. 13.5%
The first large commercial breweries producing beers using hops were brewed in London by Flemish immigrants. The porters that followed were aged in large vessels for a number of months resulting in a beer that would have acidity & a brett character not unlike Oud Bruin styles of their home…
Codename: Ryebena. In 2019 we brewed a rye-heavy wort which we put into an oak butt to ferment with our own mixed culture. After several months, it finished fermentation with a good amount of sugar remaining. This sweet, slightly spicy, sour beer needed something special added that would contrast the…