New Beer Release ‘Small Beer – Cryo Hop’ (Phat firkin – ltd cask series)

New Beer Launch
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Small beer cryo hop is a 3.2% acidified cask beer with and abundance of hop and resin.  It is dry hopped with our favourite Nelson Sauvin and a cryo hop blend. Cryo hop is made of concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavor and aroma. We used a process of mixing with co2 and beer...

Release of Double IPA blend – 8.1% DIPA

News
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Our Latest release is a double IPA at 8.1% abv. This beer was brewed with our usual malt blend, heavy on oats and wheat. The high gravity was supplemented by a saaz bittering, not over hopping, but allowing for aromas to jump out. The beer had a whopping 80 kgs in dry hop of amarillo, citra, nelson and chinook The beer was blended back at...

We Brought Beer MTB – ‘Double Barrel’ French oak brett blend launch

New Beer Launch
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This Wednesday saw Tom return to Webroughtbeer for another fun evening of bad language and beer releases, to what was a fantastic crowd. Aside from educating Londoners about the Lines Eco Farm othos Tom talked in detail about recent and past 9 months of beer releases. The beers tasted: Line A – Extra Pale Oats on Delta Resin Line A – New England New Zealand – New England...

Beer releases….Barrels, Blends and lactobacillus

New Beer Launch, News
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We have been working on various barrel projects over the past 6 months, including various wood and sour blends. We will also be soon making an announcement on a line D (wood) fruit series. Our latest beer release LINE CD -'Double barrel farm sour' is a 6 month barrel aged saison, one with brett b and the other with a wild harvested yeast from Wales. The...

Up and Beyond – The van of wisdom

News
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After spending a week in the brewery spraying and painting the walls with our flowing lines, Kef moved over to the van. This van is a converted 1980's BT van, that used to lay underground cables (not fibre optic!). After a spray job to turn it from BT yellow to black, Kef (our graff artist from Berlin) finished off with his lines of wisdom... What...

Collaboration 3 – Weisse Line Rubarb sour (Wiper and True)

New Beer Launch
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We brewed the beer together over a four day period at the end of July. We adopted the traditional kettle-souring methods by inoculating wort with lactobacillus. Lactobacillus is a culture of bacteria found in live yoghurts, sourdough breads and pickles like sauerkraut.  We encouraged the growth of the bacteria which gently soured the wort, before we boiled it all up and blended it with fresh Yorkshire rhubarb...