Our Beer

Our flavourful and distinctive range of beers offer something for everyone. From that very first sip right down to the last drop, you can taste the craft in our highly drinkable beers.


More than four pints of water are used to create one pint of beer.

Beer is 94% water

Water should be slightly acidic to help preserve the beer.

The mineral ions in water add to the flavour profile

Different malts add different flavours

Malts provide the sugar for alcohol production

The malts used also affect appearance and foam

Malts contribute the following flavours: Coffee, biscuity, grainy, sweetcorn, chocolate, roasted, toffee

Hops are boiled first to create bitterness and added later to add aromas to beer

Hops also act as a preservative agent in beer

Roughly 70g of hops are used for every 100 litres

Hops contribute the following flavours: spicy, fruity, flowery, herbal, grassy

Yeast is a living organism that digests the sugars to produce alcohol and CO2

Different yeast strains produce different flavours

Once all the sugars have been used up, the yeast settles and can be reused.

The esters produced by the yeast add a fruity flavour to beers

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How to Taste Beer

Begin by looking at the beer to see the colour, clarity and head retention. The colour can vary from pale gold through to red to the darkest black. The colour varies based on the roasting of the malts. The clarity depends on whether the beer is filtered or not. Finally, the head on your beer can be white or red, thin or thick, and stick around or fade quickly.

Swirling your beer gently in the glass will release the aromas while also stimulating carbonation to test the head retention. 90-95% of ‘taste’ is experienced through smell. Malts offer a coffee, biscuity, grainy, sweetcorn, chocolate, roasted, toffee aroma while hops contribute the spicy, fruity, flowery and herbal aromas.

Next we sip. How does the beer feel? This refers to the carbonation of the beer. Finely carbonated beers offer a creamy feeling whereas high alcohol content offers a warm feeling.

Finally, we taste the beer to detect any sweetness and general bitterness. Really cold beers tend to hide some of the flavours but as the beer warms, its true flavours will be released. Unlike wine, beer is swallowed when tasted as the bitterness receptors are found at the back of the mouth. Due to the many complex flavours found in beer, each flavour should be apparent and well balanced.

Based on the previous steps, you can decide to continue drinking.