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...

Up and Beyond – The van of wisdom

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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...

Collaboration 2 – Greenline mint saison (Fyne Ales)

New Beer Launch, News
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After some rather drunken chats with Jamie, it was time to set our passions in motion. Myself and Fynes experimental brewer Andreas, had numerous exchanges from Wales to Scotland, but in the end came up with a recipe that focussed on really building up the spices. We used a classic saison grist bill of 70% pale 20% wheat 10% oats. We also added a touch of...

Collaboration 1 : Line Breaker IPA (with Alechemy)

New Beer Launch
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Our collaboration with Alechemy brewing was put together between myself and James Davies. In the past Tom we have brewed some really interesting recipes including our last recipe (with Celt), which rested a citrus infused old ale, then was rested in a Kentucky bourbon cask for 12 months. This time we behaved more conservatively, going for the IPA, but with a focus on hops. We decided...