We got our hands on some super fresh Azacca and Citra hops from Yakima
Chief for a less bitter, more green IPA. Enjoy huge aromas of citrus and
fresh orchard fruit with tropical, passion fruit and grassy notes.
Frontaal (NL) x Fuerst Wiacek (GER) - Tapawera Dawn // TIPA // 10%
1. Bourbon Barrel Aged.
- more like Jim Beam Rye Bourbon to be spot on. All bourbon goodness with a super edgy spicy kick.
2. Marsala Barrel Aged.
- this has all the commodities of a complex fortified wine, all along the roasty and hoppy character of The Black Pot.
3. Cognac Barrel Aged.
-
it's hard to simplify this in one word, but let's just say DELICIOUS
will do it. Wine and vanilla oak character doubles the creamy texture of
this variant.
Our 6th and final collaboration from our 6th Anniversary Collaboration
Series. A beautiful Quadruple IPA made in collaboration with our amics
from Soma Beer. Dry-hopped with Mosaic, Nelson Sauvin & Idaho 7.
Two QIPAs almost a year apart from
each other. Whilst our first dip into the Quad game was a tribute to the
loveable, rickety, woodbound brew kit that carried us through our first
three years as an active brewery, This Never Happened is a salute to
where we are now as a team, and where we're going in the future. Pushing
the boundaries as far as we possibly can, this is comfortably the
biggest beer we've brewed to date - utilizing almost a tonne of malt,
and with a 15kg addition of Mosaic in the whirlpool to offset the
natural sweetness of this beer, we've gone with the biggest dry-hop
charge we've ever commissioned into a beer to impart all manner of
tropical punchbowl flavours into the mix. Another 25kg of Mosaic? Go on
then. 15kg and 10kg of Citra and Idaho 7? Bring it on. 10 and 5kg of
Cryo Simcoe and Cryo Idaho 7? You're just spoiling us now. A soupy,
pulpy, certified hop bomb of a beer, positively dripping with a medley
of berries, pineapple, mango, passionfruit, and papaya, before just a
whisper of pithy bitterness keeps everything in check.
Aroma:sweet, mango, passion fruit. Taste:dry, bitter, fresh hops. First mouthfeel is smooth, then opens up with bitterness and dryness. Colour:straw coloured and hazy.
Inspired by a Spanish dish similar to chocolate-covered French Toast.
Vanilla, cinnamon & cacao join a robust base or Munich, Brown, Rye,
Chocolate, and Crystal malts for bitter chocolate and spiced bready
character up front, rounding out into sweet, silky, warming indulgence.
On a scale of 1-10, we’re 9¾ obsessed with this barrel-aged Espresso
Patronum. Costa Rican coffee and chocolate in the base beer gives
fragrant, nutty and bitter roasted notes balanced with a smooth
Madagascan vanilla finish. 16 months aged in bourbon barrels adds a
warming richness to elevate the beer’s decadence to another level as if
you’ve just said “wingardium leviosa!”
The beer was brewed in Portobello, Edinburgh, using a mixed fermentation
base sour and barrel-aged in Bruichladdich casks for nine months to
infuse it with the iconic character of Bruichladdich’s unpeated Islay
single malt. The depth of flavour from the casks provides delicate notes
of sweet oak and barley, while the addition of hand-picked lemon balm
foraged locally from Islay and Scottish heather honey create a perfect
balance of tart acidity and smoky-sweetness.
In a combined effort to strive for a better future, every litre of beer
sold will fund 1,000 litres of clean water to communities around the
world through Brewgooder’s ‘Billion Pint Pledge".
SIX TIMES AROUND THE SUN : TIPA : 10%
Six Times Around the Sun is the first TIPA to come from our new brew kit at @springwelllds!
Seriously drinkable, it's full of bouncy jelly sweet aroma and
incredible fruit salad flavour. Idaho 7, Strata and Columbus make up a
stacked spread of soft banana, sticky, overripe pineapple and honeydew
melon persisting through the drink with sweet and tart freshly peeled
satsuma on the finish. A big occasion like this needs something extra
special, we've got limited edition glassware and tee-shirts to celebrate
the launch too!
North Brewing Co x @osobrewco : DIPA : 8.2%
Brewed
with our friends Oso Brewing Co, Madrid, Spain, this is a rich and
delicate DIPA. 40% oats in the grist, the most we’ve ever packed into a
DIPA. Extra Pale Malt, Flaked Oats, Naked Oats and Wheat starts the beer
with a smooth and slightly dry body. Strata hops make up the majority
of the dry hop bringing piles of fresh cut, crunchy pineapple and soft
sweet, juicy and aromatic peach flavour backed up withMosaic and Citra
finishing each sip with clean pine, a touch of gentle spice, fizzy
sherbet citrus zest and a zip of bitterness.
North Brewing Co x @allkinbrewing : Kveik IPA : 6.5%
We love a Kveik IPA, so when we hooked up with Allkin Brewing and they suggested making one with us on their #roadtounruin, we couldn’t resist!
This
Kveik IPA takes a malt base of Extra Pale, Naked Oats, Flaked Oats and
Wheat to make an ultra soft body that has allowed us to lay on some
seriously fruity hops. We used Centennial in the whirlpool to bring out
its intense pithy grapefruit zestiness, and piled in some Nectaron
during fermentation to blend in resinous flavour and boost the citrus
pith character. Azacca and Talus on the final dry hop brings bouquets of
fresh herb, a touch of spice, sweet, sherberty mango and a dose of
smooth coconut cream. Kveik yeast brings it all together with its fluffy
yeast character and a touch of tartness on the finish!
Wander Beyond - Electrical Storm: Heaven Hill BA Imperial Breakfast Stout, 17.1%
Weather The Storm: Speyside BA Imperial Breakfast Stout with Hazelnuts, 16.2%
Riding The Storm: Heaven Hill BA Imperial Breakfast Stout with Coffee, 11.4%
A collaboration with Romanian brewery Bereta. Beer brewed with barley
malt and fluffy oatmeal, cold hopped, kettle and tank hopped, and
treated to our proprietary secret sauce protocol. Hopped with CryoPop,
Citra and Mosaic hops.
A dark and luxurious Imperial Stout, brewed with 7
different malts. It's big, bold, roasty and punchy. We reckon this
massive Stout is exactly what you need for these cold winter months to
come.
elvety - Bourbon Barrel Aged Baltic Porter. A super smooth beer with flavors of chocolate, dried fruits and dark sugar. Mmmhmm, Velvety! #Dugges #DuggesFuture #Systembolaget #Beer #CraftBeer #BarrelAgedBeer #BalticPorter #BarrelAgedBalticPorter #BourbonBarrel #BourbonBarrelAged
Imperial pastry stout with ginger ,cinnamon,nutmeg,cocoa nibs and marshmallows.
Popihn (FRA) - NEIPA DDH - Barbe Rouge / Idaho7 / Rakau // DDH NE IPA // 7.1%
A cross between a Flanders Red and a British Stock Ale, brewed with a
mixture of crystal, amber and rye malts. Primary fermentation was
undertaken with one of our favourite brettanomyces blends, in addition
to our house culture of yeast and bacteria.
The beer was then blended (70/30) with 2 year old Amber Sour Beer aged Rye Whiskey barrels.
We transferred this blended beer directly onto the lees and spent fruit
(200kg redcurrants/blackcurrants) from our previous Flanders Red - Blood
Incantation, in addition to another 200 kg of whole victoria plums,
harvested at Pittormie Fruit Farm, 7 miles from the brewery.
A portion of these plums were smoked at the brewery, using oak staves
from a red wine barrel. The resulting beer is complex and vinous, with a
subtle smoke.
This time we created a masterpiece Triple New England style ipa with a west coast twist clocking at 9.3% abv !!
Triple
dry hopped with luscious amounts of the freshest and Juiciest hops we
could find such as Citra ,Strata and our new favorite Nectaron from Nz!!
The result is that this rad brew is an out of this world tropical hop
bomb with full body and silky mouthfeel, flooded with ridiculous big
pineapple,mango and passionfruit aromas !!!
We named this beer “Guardians of Ethos“ to
emphasize on the continuous efforts we put all the time to always
provide the best beer possible to all of you out there and doing that
using only pure love and passion when brewing with our friends from
Alesmith !!!
My Paradise In Burning has a dense,
velvety mouthfeel and a deep, indulgent malt character, completed by
layers of toasted walnut, dark chocolate and hints of dark fruit jam.
Okay, so Polly's have finally got their hands on the
golden goose that is New Zealand hops; we've done the big celebration
single hop beer, we've done a NZ/US pairing, but where next? Of course,
you've just gotta slam those ultra-rare South Pacific hops together to
create a full on tropical fruit salad NZ/Australian Antipodean IPA!
Enigma takes the lead as the base hop in this beer; imparting a whole
host of redcurrant and crisp pinot gris notes, before a equal measures
of Galaxy and Nelson Sauvin take the party to juice town - bringing
super ripe gooseberries, clean peach and pineapple notes, and a final
lashing of passionfruit, before NZ blends The Betty and The Bruce bring
their unique orange blossom flavours to round things off.
For those that loved our Birthday No 2 beer. We've bumped up the abv
& the body, thrown in some extra strawberry, seasoned it with
spatterings of lemon zest and balanced that tart acidity with milk sugar
to add a little residual sweetness. The result is a strawberry,
sherbert daydream. If that sounds like your thing, then get involved!
Stripping
back the adjuncts and focusing on the Imperial Stouts’ inherent flavour
profiles for the latest iteration in Tom J Newell’s Imperial Stout
totem pole. The series’ signature milk chocolatey, treacle-toffee base this time includes a touch darker roast malts, delivering a more prominent toasted profile, with tobacco and bitter dark chocolate on the finish.
For this collaboration we have brewed a full-bodied classic barley wine
to which we added many classic Rodenbach ingredients after fermentation,
such as cranberry, elderberry and sour cherries. This has resulted in a
beer with a unique taste dimension. At first you taste the full-bodied
barley wine with its maltiness and ripe fruits, after which the nicely
balanced, classic Rodenbach acidity comes up and you can clearly taste
the cranberry and sour cherries.
Hops – Columbus, Chinook, HBC 472
Water, barley, oats, yeast, Honey, Hazelnut, cocoa, Coffee
"Darker than Darth Vadars Heart, this sumptuous imperial stout brewed
with Honey, hazelnuts, coffee, and cocoa, has layers of flavour working
in harmony with the big boozy finish,"
You can order here: FCK CANCER
Maple Coconut & Chocolate Imperial Granola Stout. Rich, luscious, fudge, nutty and outright delicious. This imperial stout
has a great blend of sweet and salty with a touch of class from bitter
cacao. It’s a party!
🔴 Table Service, Cloudwater x @runawaybrewery x @squawkbrewingco
Table Beer with New Zealand hops, 3.2%
🟠 Sunset Wilds, Cloudwater x @elusivebrew
West Coast-style Red IPA, 6%
⚫ What Now? What Next?, Cloudwater x @rockleopardbrewing
Raspberry and hibiscus Stout, 7.5%
🟤 Honk?, Cloudwater x @wildhorsebeer
West Coast Haze DIPA with NZ hops, 8%
🟢 Slow and Low, Cloudwater x Donzoko
Smoked Baltic Porter, 10%
🔵 When It Pours It Rains, Cloudwater x Rivington
TIPA with Sabro and Strata hops, 10%
TIPA – Dry hopped with Strata, Motueka & Citra.
6th Anniversary Series - Brewed in collaboration with Other Half. Dry-Hop: Mosaic, Strata, Motueka, Belma & Mosaic Cryo.
Frank Boon, the founder of our brewery, passes the torch to his sons Jos and Karel. He can look back with pride on his career as a lambic brewer. For this occasion, Frank created a special blend, Apogee, with lambic beer from the oldest and the newest foeder. Frank's pioneering role in putting traditional lambic beers back on the map is invaluable. Thanks to his passion, knowledge and craftsmanship, you can enjoy a nice glass of Oude Geuze at home and in many cafes. With Apogee, the brewery celebrates Frank Boon's brewing career on the one hand, and the transfer of Brouwerij Boon to the next generation, Jos and Karel Boon, on the other.
The Oude Geuze Apogee was bottled on April 29, 2019 and is a blend of 1, 2 and 3 year old lambic. Mainly 2-year-old lambic was used from our newest casserole (N°83), along with 3-year-old lambic from the oldest foeder (N°79). In total, about 22,500 bottles were filled. Each bottle is numbered. You will find the bottle number on the back of the bottle.
We're joining the celebrations of Day of The Dead with a
double release. We've brewed a brand-new IPA, brewed with all
Neomexicanus hops (All Saints), and a Chocolate & Chilli Stout, with Mexican
Mulato and Arbol chillies (All Souls).
This Double IPA is a doubled mix of malts and 2 types of hops. HWM is an
elegant game of pleasant strong bitterness with fresh floral and honey
aromas.
The name refers to the legendary band Hot Water Music from Gainesville,
Florida, which was named after the third collection of stories by
Charles Bukowski.
Like sad but realistic stories of Bukowski and sincere melodies of Hot
Water Music songs, our DIPA is perfect for both: to drown your
loneliness in the bar, as well as gather with friends to remember joys
and sorrows of life.
Gnosis is inspired by Saison brewing traditions from Belgium. Brewed
using locally harvested, barley, wheat and oats, and hopped in the
kettle with aged Scottish First Gold.
We fermented this for 4 months, using a blend of Belgian Saison yeast
strains, Brettanomyces and a mix of microbes cultured from spontaneous
beers.
Gnosis was dry-hopped with whole leaf First Gold hops, along with bitter
orange peel and the zest, flesh and juice of green bergamot. The
bergamot citrus was harvested whilst still green and unripe, as this is
when its oils and aromatics are at their most punchy.
Imperial Fruited PB&J Sour Ale with Blackcurrant, Strawberry,
Cherry, Redcurrant and Peanut Butter. Dare you dance in the house of the
bat?
Basqueland (ESP) - Chocolate Macaroon // Imperial Pastry Stout with Cocoa Nib & Coconut Cookie // 11%
We mashed in with cacao powder and desiccated coconut in the grist, steeped cacao nibs and toasted coconut flakes, then dry hopped with complimentary, coconutty sibling hops - Sabro and HBC742.
Layers upon layers of coconut and chocolate make for a real roasty, toasty fruit cake with a robust, silky body.
Imagine Pińata uber fruited and uber hopped with Citra, Azzaca + El Dorado but with NONE of alcohol!
Our first step into alc free beer, it’s smooooth, a lil sweet, JUICY, intensely tropical and MAGIC!
Off the Rack Paragon represents the finest barley wine we have to offer.
After ageing in Tennessee whiskey barrels for 16 months, we selected
only our favourite barrels for this edition. Coconut, vanilla, bourbon,
toffee, prunes, chocolate, oak, and caramel all interplay to deep
complexity while remaining in balance with one another. Serving at room
temperature allows even more layered nuances to shine through.
Surrender yourself to this uplifting raspberry and plum Imperial Stout.
Dark, rich and sweet, the flavours in this brew are out of this world. Bold plum and raspberry flavours beautifully integrated with a sweet, malty stout.
Whirlpool: Centennial BBC
Dry Hop: Citra BBC, Bru-1 and Eclipse
Blackberry and Blueberry sour
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