~ Previous Beers ~
- PAW -
Our go to Pale Ale, refreshing and easy drinking like a British Pale but with enough hops to confuse it with an American. We are currently on v4 of this recipe and this batch was fermented with Verdant's IPA yeast.
more
- Pilsner Pilsner -
Off the success of our first lager we decided to brew a traditional style Pilsner using German noble hops along wth a dash of American hops, this crispy boi will quench your thirst in the summer sun, ok rain lets be honest it is the UK after all. Now if we could get it as good as the Pilsner at Omnipollo that'd be great.
more
- Pineapple Sour -
Brewed using Philly Sour yeast, a strain that produces acid along side alcohol, this batch had eight cans of pineapple blended in to add depth and sweetness. What was left in the fermenter was not pretty.
more
- Snout Fever -
Our first New England IPA, packed with 500g of hops spread over the aroma phase and the dry hopping phases. It's juicy, it's fruity, it's easy to drink.
more
- Beard Likker -
Our first attempt at a double figure ABV beer, 5 different types of grain, aged with whiskey soaked wood chips, infused with maple syrup and strained through coffee beans. We originally had 5 gallons until it leaked all over the shed and now we only have a few precious bottles remaining with one ear marked for a homebrew competition. Do the secret handshake and we might give you a bottle to share.
more
- Biscuito Stout -
The second of our biscuit stout series, this time with two packs of lotus biscuits, including the gooey middle stuff! Basically an Oreo but lotus. Additional lactose to further sweeten it against the coffee like malts.
more
- Munich Helles -
The third batch of lager style beer, this time a Munich iteration with a small twist in that the bittering hop is actually American. 20% Munich malt to give it a slightly darker tone, Happy Rotoberfest!
more
- Golden Bull -
Dive bar vibes in a glass, easy drinking yet packed full of hops, would probably go well with a Bourbon chaser. A slightly lower ABV version of the successful Snout Fever that lead us into the Hazy beer adventure we are now on. This time each hop was added individually at each phase rather than being a cocktail dose along its way to the glass.
more
- Night Gym -
Just above the chicken shop in Prague, opposite the river, perfect place for a nice crisp Pilsner. This time around we have a liquid yeast chewing through the sugars to give us a dry finish around 1.012.
more
- Best Coast -
Look at those IBUs, face puckeringly bitter? Nope, Juicy as funk, yepp! Fairly basic on the hop front, only two different varieties but a huge dose in the dry hop phase to balance out the bitterness.
more
- Red Neck -
About as basic as beer gets, think PBR, Miller, Coors. Just a beer, with beery goodness. Kveik yeast is the only difference here, filling up the new tap wall required a tight turn around in the fermenter, set to a high temp of 27 degrees meant it was complete in just 3 days.
more
- Juicy Newfy -
Laying the foundations for our first attempt at a double IPA, this beer experiments with hop oils which have five times the concentration per weight than pellets, along side Lupo Max pellets to maximize oils. When it comes to hops, more is more. This beer also used a high fermentation temperature to boost the juice while keeping fermentation time down, more taps means more brewing!
more
- Horse Brass -
Half a kilo of lactose went into this along with some cold brew coffee, other than that nothing too crazy for this easy going stout.
more
- Cherry Rascal -
Cherry Gosé, posh name for a sour, 2L of puree was added to the fermenter at different stages of fermentation to help boost acid production and add colour.
more
- El Rodento -
Hazy but light enough to knock em back in the summer sun. First beer out of the new brewing system, naturally carbonated in the fermenter gives it pillowy soft body to pronounce the juicy flavors. Nothing crazy on the hoppage front, a double dose of dry hops and a sprinkle for bittering.
more
- Saaz Me Up -
Dialed back on the ABV front so you can have more, aren't we good to you. Fermented under pressure at low temperature for a true to style brew, good things come to those who wait, no logos on your foam here though. Featuring only the priciest malt, Weyermann floor malted bohemian pilsner malt all on its lone-some. German and Czech hops on the hot side only, letting the yeast and malts shine through.
more