A Hop Bitter Lager beer from Lost & Grounded brewery in Bristol. Using Pilsner Malts from Germany and hopped with Magnum, Perle and Hallertauer Mittelfruh, this is a crisp, unfiltered pilsner with a clean finish.
Made from a very old orchard planted with a range of trees to make a very distinctive blend. Bullbeggar is the local name for a mischievous sprite. Produced by a co-operative in Lamyatt led by famed restaurateur and decent chap Nick Smallwood. Quite deep in colour and absolutely packed with flavour.
A festive stout with subtle roast character that plays well with fruity and slightly tart notes from the cranberry. Sorachi Ace hops, which there are plenty of in this beer, gives hints of vanilla and coconut.
A Californian style IPA with a Belgian twist. Think of this beer as Stone IPA’s identical twin, raised in a Belgian culture. Literally. A strain of Belgian yeast adds tropical fruit, bubblegum and spice notes, creating a complex and surprising combination of flavours in tandem with the beer’s citrusy hop character.
It is made using both the traditional fermentation method, with the addition of juice which is fermented using a rare method called Keeving. The result produces a sweet, rich juice and unique Welsh cider which has its own subtle texture and unique taste.
A fruity and hoppy red ale made from a blend of malts including Pilsner, Vienna, light and dark crystal malts to achieve a deep red colour. The beer is hopped with combination of Brewers Hold, Chinook and Mosaic.
In 1938 the original Hammerton Brewery was famous for being the first in the world to use Oysters as part of the brewing process. In this new recipe they’ve used a variety of flavoursome malts, including a good dose of oats. Fresh wild Maldon oysters are then added to the boil to add a subtle extra complexity to the taste of this stout.