The conversion of malt starches to fermentable sugars during the beer making process is complex. We increase the temperature of the mash through a series of rests, in a way that allows us to modify the way the finished beer tastes and feels on the palate.
We only use time to clarify and condition our beer. It is unfiltered and vegan friendly.
Brewed at South Latch Farm, this is a classification blurring style. Taking the crispness and refreshing light malt touch of a pilsner, we ramp up the bitterness a notch and add a grapefruit aroma by using American Chinook variety hops in the cold maturation tank.
A New England Session Pale chock full with citrus peel flavours, wonderfully full bodied and infinitely quaffable. The cloudiness reflects the short boil time and late hop additions important in ensuring that as many of the tropical flavours and aromas make it into the final beer.
A “proper” IPA; with soft and discrete malt structure overlain with wonderful peach and grapefruit aromas. We’ve kept the bitterness a bit lower down the IBU scale as this seems to be the fashion just now. Citra hops from the USA and Rakau hops from NZ. Really well balanced.
Made in homage to Oktoberfestbier this is a copper coloured lager, which we brew in the Bavarian style – slow and cold. Easy on the German hops, which allows the toasted, malty profile to shine through, leaving a hint of toffee. Autumn release only.
Named after the nearby hillfort of MacBeth fame; this is a no-nonsense double hopped American style pale ale. Honey-ruby coloured using 5 types of malt to carry the heavy duty bitterness and grapefruit/peach hop aromas.
A powerfully malty approaching-sweet lager, the Doppelbock was originally brewed by Franciscan monks to get them through Lent. Matured for over 9 months this is a delightfully smooth drop which packs a bit of a punch. Originally produced in Einbeck, Germany this high gravity beer was, like many other beers, taken and perfected by the brewing houses of Bavaria. Winter release.
Crafted in the Bavarian style with a pale golden colour, and carrying just a whisper of hops. We ferment this one cooler to allow the yeast to subtly impart lemon and clove flavours. Limited release.
Named after the hill that overlooks Perth and the River Tay, this is our take on a traditional Scottish red ale albeit with the complexity of using 6 types of malt and 3 types of hop. This ruby tinted ale carries a vanilla-caramel sweetness which is very quickly balanced by the earthiness of Goldings and Cascade Hops.
Atypically, this is a softly bittered lager. The water we use comes from our own spring which is naturally low in dissolved salts; ideal for this style. The beer was introduced to demonstrate how good a lager can be if done properly and not hurried through maturation. The malt is from Bamberg and the hops from Bavaria.
The Challenge: to create a lower ABV beer that has all the flavour and body of anything else in our range. Careful step mashing and the addition of malted oats create a super satisfying extra pale ale, light and refreshing. Lavish amounts of Kiwi hops keep it sharp.
Bold and without shame, this beer is an all-out belter. Crammed with New World Hops it’s bursting with citrus fruit aromas and comes with a proper bitter edge. Double dry hopped with Wakatu and Simcoe hops.
Ballo Blonde is a classic light golden session ale, a honey-biscuit backbone of flavour is provided by the Maris Otter barley, traditional bittering hops form Kent add the bite and aromatic American hops bring on the citrus-honey aroma.
The Challenge: to create a lower ABV beer that has all the flavour and body of anything else in our range. Careful step mashing and the addition of malted oats create a super satisfying extra pale ale, light and refreshing. Lavish amounts of Kiwi hops keep it sharp.
Bold and without shame, this beer is an all-out belter. Crammed with New World Hops it’s bursting with citrus fruit aromas and comes with a proper bitter edge. Double dry hopped with Wakatu and Simcoe hops.
We’ve tried to strike the right balance between malt, hops and alcohol to create a beer a little more “easy going” without sacrificing those fresh hop aromas in a full bodied beer that we love to drink. Maris Otter malt and hops from Washington State blend perfectly in this session ale.