The finished beer is unlike anything we have tasted before. Notes of lime, cut grass, & ginger. Followed by unbaked sourdough and, from a brewer's perspective, the smell of a bag of Maris Otter. The beer is poised, light, and effervescent on the palate. Cheers,.Gen & Jonny.

Bottling was the next day to ensure we extracted only delicate aromatics. Long steep times extract more, but not necessarily better flavour. The beer conditioned in bottle for 5 months. As with all our dry-hop beers, these aromatics will evolve dramatically over time.

The hops had been picked earlier that morning, so we hot-footed it back to our brewery yard to get the wonderfully aromatic Challenger into the blending tank before pumping in the chosen barrels.

The wort was left untouched to spontaneously ferment in Bourbon & Scotch barrels for 18 months. On Thu 12th September 2024, we drove an hour north to visit hop merchants Charles Faram, where we were delighted to be able to collect one of our favourite hop varieties, Challenger.

The wort was made with floor-malted Maris Otter from Warminster Maltings. Their traditionally made malt is germinated within the ambient temperatures of their malt floors, in line with our practice of fermenting our beers only at the ambient temperatures of our cellar rooms.

On-Sale Now at . FRESH HOP. This is our 2nd blend of Fresh Hop. Our aim this time was to combine the raw green flavours of the freshly picked hops, with the wonderful aromatics of fresh malt in our barrels of raw, unboiled, spontaneously fermented beer.

We're really looking forward to seeing how this one develops with longer bottle ageing, too. Cheers,.Gen and Jonny Mills.

The resulting beer has the character of both a spontaneously fermented fruit beer and a new world IPA. It presents as intensely fruit forward with juicy acidity while remaining light and dry on the finish. Right now, it is also vividly hop-forward.

Spontaneous fermentation of all base beers took place in white Burgundy & red Bordeaux barrels, before blending and dry-hopping with large amounts of leaf Simcoe and Mosaic. The bottles have matured for 5 months before release, allowing the miriad of flavours to integrate.

In last year's Chuckleberry beer, we included a small dry-hop to lift the fruit flavours. With the blending of Pop, we have taken this two steps further and have made a very hoppy beer, with aromatics magnified by the fruit.

Pop. On-Sale now at . Beer Details:.Pop is a blend of extra pale beers brewed in March 2023, plus a portion of 2024's Chuckleberry beer release.

Dry-hopped with whole-leaf hops and keg conditioned for several months to achieve fine natural carbonation.

Beer Details:.Brewed in winter using floor malted Czech pilsner, oat malt, and masses of European hops. Working with the cold weather to aid an ambient-temperature lager yeast driven primary fermentation in our open coolship. Lagered in oak with wild yeast and bacteria.

Pils Draught. Heading out of the brewery today. Our house Pils on draught for the first time. Trade mailer sent this morning.

The finished drink has wonderful poise, balancing the acid and tannin of the apple with the sweetness of the grain, cut through with farmyard funk and the Barbe Rouge wafting over the smells of summer. Cheers, .Gen & Jonny.

This iteration was made using the turbid mash method in the style of traditional Lambic producers. The wort was fermented with Foxwhelp juice in old oak barrels for 10 months. The resulting blend was dry-hopped with French-grown, Barbe Rouge hops before bottle conditioning.

Foxbic VI is a spontaneously fermented blend of turbid wort and juice from the inimitable Foxwhelp bitter-sharp apple, revered for its laser-like acidity, raspy tannin, and aromas of strawberry and raspberry.

Named by Tom's Czech right-hand man Jarek, "Nachmelená Hruška" translates as "hopped- or drunk- pear." The resulting blend is suprisingly creamy, with a delicate balance between pear sweetness and snappy hopping.

Nachmelená Hruška was made by co-fermenting an equal proportion of Herefordshire perry pear juice (2023 harvest), with wort made in the style of a Czech světlý ležák (light lager), using Czech grown barley and a huge quantity of Saaz hops.

Dabinett gives a strong cider with mighty tannins, so we thought it would be a fine pairing for a strong, bitter wort made with munich malt & resinous US hops. The resulting blend is powerful, rich & heady, cut with a decisive bitter finish of apple tannin, hop resin, and oak.