Signature Range

  • Peaky Blinder
  • Mud City Stout
  • Hop Bomb
  • Mellow Yellow
  • Red IPA
  • Boris Citrov
  • Thin Ice
  • Jack's Pale Ale
  • Worcester Sorcerer
  • Peaky Blinder

    PEAKY BLINDER – 4.6% ABV

    A Black IPA brewed with five different malts and five different hop varieties. Dark and delicious, yet refreshing and hoppy.

    Food Matching

    Creamy pasta dishes, burgers & smoky BBQ ribs.

    Cookery Tip

    Slow cook a lamb shank in this ale or try it in a fruit cake.

  • Mud City Stout

    MUD CITY STOUT – 6.6% ABV

    Brewed with raw cocoa, vanilla pods, flaked oats, wheat and a blend of beautifully dark malts.

    Food Matching

    Roast meats, shellfish, strong cheese and sweet chocolate puddings.

    Cookery Tip

    Try this stout in a pie, stew, cake or ice cream.

  • Hop Bomb

    HOP BOMB – 5.0% ABV

    American pale ale brewed with Amarillo and Citra hops. A sweet malt base is lifted by a powerful hop character.

    Food Matching

    Perfect with chicken dishes, BBQ meats and Indian cuisine.

    Cookery Tip

    Beer & Honey glazed chicken, welsh rarebit or Chilli.

  • Mellow Yellow

    MELLOW YELLOW – 4.1% ABV

    A pale honey ale. Uplifting hop character is balanced with a sweet honey finish.

    Food Matching

    Roast chicken, pork chops, fish pie and creamy Italian pasta.

    Cookery Tip

    Try this honey ale infused with mussels or add to your pizza dough.

  • Red IPA

    RED IPA – 5.7% ABV

    Red in colour and big in character. A citrus passion fruit and mango aroma leads to a resinous hop character and is balanced with a sweet malt finish.

    Food Matching

    Perfect with an Indian Curry, Mexican dishes or Grilled Meats.

    Cookery Tip

    This ale makes the best slow cooked pulled pork, Chilli, gravy or BBQ Sauce.

  • Boris Citrov

    BORIS CITROV – 4.7% ABV

    A punchy orange marmalade ale, brewed with American and English hops, leading to a sweet, crisp and fruity knockout flavour.

    Food Matching

    Perfect with Lamb, duck & shrimp dishes or try with a sticky Marmalade Bread & Butter pudding.

    Cookery Tip

    This ale makes the best beer braised chicken, game casserole or BBQ Rib glaze.

  • Thin Ice

    THIN ICE – 4.5% ABV

    An extremely pale ale brewed with hops from New Zealand and England. A soft citrus orange bitterness leads to a crisp & refreshing gooseberry hop finish.

    Food Matching

    BBQ & smoked meats, fish & Asian cuisine.

    Cookery Tip

    Use in beer battered coconut shrimp, cheesy beer bread or beer mustard.

  • Jack's Pale Ale

    JACK’S PALE ALE – 3.8% ABV

    Continuously hopped  90 minute pale ale brewed with purely American citra hops.

    Food Matching

    Perfect with classic fish & chips, seafood risottos or Mac & cheese.

    Cookery Tip

    Jerk Chicken, Cheese Dip or Mexican Salsa.

  • Worcester Sorcerer

    WORCESTER SORCERER – 4.3% ABV

    A truly English golden Best Bitter, brewed with hops from England’s Hopshires. No Hocus Pocus, just great beer.

    Food Matching

    Chicken, Gammon, Fish and Asian Cuisine.

    Cookery Tip

    Try this bitter in a BBQ marinade, bread or beer baked ham.

Our Beers

Our Ingredients

Sauces

Water – Barley – Hops – yeast

For Craft Brewers, the brewing process is a work of art. Each style of beer demands different ingredients and subtle changes in the brewing process to craft the perfect pint.


The Magic

Step 1: Malt

Step 1: Malt

Malted Barley is mixed with hot liquor (Water) in our Mash Tun, over a period of time the starch within the grains is converted into Sugar, which later our yeast will turn into alcohol. Once all the sugar, colour & flavour has been released from the grain into the liquid around it called Wort we sparge the mash tun with more hot liquor and run the wort into our kettle for boiling leaving the spent grain behind to be fed to local Cows

Step 2: Hops

Step 2: Hops

In the kettle, the wort is boiled and hops are added. Different beer styles require different hop varieties. For extra bitterness and added flavour, hops can be added early to the boiling wort. For a stronger hop aroma, hops are added at the end of the boil. We often add extra hops to the fermenter or cask to add extra hop aroma and flavour. We Love Hops!

Step 3: Ferment

Step 3: Ferment

In the fermentation tank, yeast is added to the cooled wort. The yeast feeds upon the sugary wort, creating alcohol and carbon dioxide. Ales are produced with top-fermenting yeast in a relatively warm fermentation process. Once the correct amount of Sugar has been converted into Alcohol, fermentation is ended and the beer is chilled ready to go in to cask or bottle. Finings are added to the fermenting tanks and the casks to remove excess yeast and protein, creating a crystal clear pint.

Step 4: Mature

Step 4: Mature

The beer is now left to relax and mature in a cask or bottle for a minimum of 2 – 3 weeks. This is when the all-important secondary fermentation occurs (conditioning) allowing the flavours to mature and soften and the ale to gain a gentle sparkle, this is why ale is often referred to as cask conditioned

Step 5: Enjoy

Step 5: Enjoy

The finished conditioned ale is delivered to pubs ready for the Landlord or Landlady to put into their cellars. At this point the little yeast left in the cask will gently drop to the bottom of the cask leaving beautiful ale above ready to be hand pumped to the Bar and into your glass. Cheers!