Beers On Tap
We sell our beer by the glass, crowler (canned equivalent of 2 beers) and growler (BYO or purchase ours).
About six quid, I think for a loverly hazy IPA. English pale malts with a hefty addition of New Zealand late hopping (herbal, fruity white grape skin notes) make this one wicked neat beer. At 7.3 % this is a cracking pint for quaffing and then a walkabout.
Think of Vermont as a beer style. This Double IPA uses the Vermont (Conan) yeast, U.K. malts and three American hop varieties, massively. Tons of light fruits, apple and peach drops, a bit zesty in the finish.
Traditionally the same as a Martzen for spring but made to mark the onset of fall. Touches of biscuit and bready malt surrounded by an aroma that’s quite rich. This Oktoberfest has some lingering bitterness to offset the Vienna and Pils malt sweetness.
English Old Ale is the style closest to this historical beer, current around 1776. Biscuity malt, dark caramel and rich dark fruit, cherries and plums, rummy at the end. This is a big beer, but so was G.W. Drinks very well with a finish that goes on and on.
Word has it, Porter is the original ale. The recipe is an agglomeration of historical London grist bills with English brown malt for a burnt cookie chocolate note, with the English ale yeast yielding a stone fruit, figgy flavor. Smooth, rich, but sessionable finish. Recommended for general family use where a Pale Ale is not required.
This sexy little number (not Her Majesty) stands up there with the best of the English Bitters. Crisp and creamy. Simple, elegant. Hay, a bit of honeyed biscuits, Ladyfingers clean, dry with a mouth-filling stone fruit note. Not exceedingly bitter but loads of flavor.
Don’t IPA me I’ll IPA you! This is a sour, a Belgian and a bit Yank, and a little dank. Lorries full of hops in this one, namely Eldorado, with an uncivilized amount of local Paw Paw at the end of the boil, pucker up mate.
This deep crimson colored (100 Schilling) scotch ale has a dark caramel note only possible with a traditional Scottish 2 hour boil. A moderate hop schedule reveals a complex flavor profile reminiscent of dark fruit and toast. Succulent finish.