Bourbon Barrel Aged Barleywine - Barleywine, unfortunately, is nowadays not a very popular beer style, but for us, this aristocratic style is still interesting and fascinating. Taste wise, of course, the main emphasis is always put on the best barley malts qualities, with this beer style. To highlight this taste even more, we matured this Barleywine in Woodford Reserve Double Oaked oak barrels. The barrel of this famous Kentucky state made bourbon, adds pleasant hints of apple, dried fruits and clove to the taste of beer.

 

DDH Double IPA. 7,5% ABV. made in collaboration with our friends at @finbackbrewery. Dry-Hop: Citra, Azacca, Vic Secret. Photocredit by Jørn Anthonisen.

 

Fallen Acorn (UK) - If We Were A Sinking Ship // Imp. Plum Porter // 10.5%

 

Our vision of Heaven this year is with maple syrup, chocolate and vanilla, aged in Heaven Hill bourbon barrels for a rich, thick, sweet and decadent delight that comes in at a warming 12.5%.

 

We mashed in with super pale malt, oats and plenty of wheat for maximum fluffy fullness. Mosaic in the kettle for structured bitterness, then again in the whirlpool for some peachy dankness. And to top it off, a hefty two stage dry hop of Citra, Simcoe and Galaxy, giving fresh pine, passionfruit and lemon sherbet. 

 

Brand new double IPA with Amarillo hops from Germany, and a special label made by Gwizdala Dáriusz from Hungary.

A freeze distilled version of our Raspberry Imperial Porter this big and boozy winter warmer has a rich whiskyness to it with big malty notes and raspberry sweetness.
This tiny boy is best sipped at room temperature from a small glass and wouldn't go amiss with 25ml in a hot chocolate.

 

Imperial Stout With Vanilla and Licorice.

 

The first in a rebrand of our celebrated My Continuous Improvement Imperial Stout, this edition includes a luxurious salted caramel finish to the double-chocolate, double-vanilla base.

The deep, bitter cacao adds a satisfying richness to the beer while the sweetness of the caramel balances nicely thanks to a touch of salt. This light salinity also works to enhance the spectrum of flavours and makes everything sing. This is your favourite dessert in beer form - a wonderfully complex stout that is well-balanced, velvety and indulgent.

We were joined by Wild Card brewery to brew a west Coast IPA. As well as using traditional bittering hops, we added citra and zythos to create some enjoyable twists of grapefruit, tangerine and pine.
Hops: Centennial Incognito, Citra, Columbus, Chinook, Zythos

 

This exquisite beer is a Blend of two Stouts we have put in Woodford Reserve Bourbon Oak Barrels for one year and added organic and fair trade espresso coffee beans, giving you a flavourful and complex layered experience of vanilla, oak, bourbon, chocolate, coffee, nuts and booze.

 

Using 3 new hop ingredients to us - experimental variety HBC 586, New Zealand grown variety Nectaron and SPECTRUM Citra - this DIPA is absolutely punching with waves of tropical fruits and a silky smooth mouthfeel.

Of course we are closing the Outer Space Series with a BIG juice! It's no Area 51 footage, but this Simcoe & Cryo Pop heavy hopped hazy Triple IPA beams you very much out of this world. Or are they? The truth is out there. Channel your inner Scully or Agent J and explore the leading extraterrestrial evidence sip by sip!

Another gorgeous fruited-sour from Rackhouse, this beer is vibrant in both flavour and colour thanks to locally-sourced red currants. The beer is a symphony of red fruits with a sharp yet markedly vinous body and finish.

 

The holy trinity of chilli's provide notes of sweet pepper and raisin, light tannin and smoke with a signature heat.
Added to this is a blend of Madagascan chocolates, expertly chosen and provided by @cocoawitchchocolate for their gentle bitterness, intense cocoa and red fruit. This is all rounded out with the warm spice of cassia bark and sweet tanzanian vanilla.

 

Sprong is a blend of wild ales, aged in oak puncheons (500L) for around 2.5 years, and a barrel fermented and aged saison type of beer. This saison was fermented in a large oak vessel and later transferred to oak barriques (225L) for another 6 months. Prior to blending the two parts together, the saison was slightly dryhopped for another 3 months. We've added a touch of Sicilian sage to the final blend to macerate a few days before bottling. Pic by Scott D.

 

A cocktail sour made with bananas, lime juice & vanilla. Tropical dessert cocktail sour beer.

Turn the lights down low and watch this can glow as you feast upon a frightfully fruity, bright green gose. Oozing with fresh lime, lemon juice & zest, this vegan friendly modern sour beer is spooktacularly tart, and not for the faint of heart…

 

Voodoo Priest (13,8% ABV) is a hefty imperial stout aged in cherry brandy barrels for 18 months and is finally ready for it’s Halloween debut!

 

 

Blueberries can be a tricky fruit to ferment, and while we've enjoyed our past blueberry beer (I Found My Thrill), we wanted to elevate the blueberry experience to another level....

We took freshly harvested organic Danish blueberries and cold macerated them for one week to help increase fruitiness. After the cold maceration, in which no alcoholic fermentation occurs, we immediately pressed the blueberries and blended the juice with equal portions of one-year-old Danish Wild Ale.

After aging for 4 months in oak we bottled the beer young to preserve its freshness.

The result is a an intense blueberry rush with mild sherry notes, a restrained acidity, with lots of funk.

 

NE DIPA brewed with Riwaka, Citra, Mosaic hops.

 

@themutedhorn is turning 6 and as is our annual tradition, we’ve brewed a beer for their celebration 🎉
Chances for Permanence is a 5.8% Stout with Vanilla & Chocolate. Berliners: get your birthday cake (minus the candles of course) in a glass or can at Muted Horn’s birthday party tomorrow and Saturday!

 

Nelson Sauvin | Motueka | Enigma | Riwaka
A beer created in collaboration with Birbant Brewery. The previous results of our collaboration were quite successful (7 Bridges Pacific Triple IPA) so we decided to transfer the idea of the recipe to the new brewery. As a result, the brewers used a brilliant selection of hops that provides a great balance between green fruits like gooseberries, grapes and limes and stone fruits and tropical fruits. Fermentation was carried out with the aromatic Hydra yeast strain, which brings lots of mango flavors. Expect a heavy dose of hops, as much as 30g/l.

Our wicked brewers gathered around the cauldron and concocted two potions. They have guarded the secrets of the brews, but there was plenty of hubble, bubble, toil and trouble. Both a stout in form, but flavours beyond the norm. One a trick, one a treat. With a smile your face will be sure to greet. Around the dying fire there are cinders. A granule of homely Northern reminders. Fear not, you don’t need to be afraid. With devilish care both beers have been made. Strike now before All Hallows’ Eve, and before the 31st the potions you shall receive.

 

A beautifully rich and sharp porter, complimented by balance fruitiness from a (seriously) generous late addition of brambles. A fulsome mouthfeel and a bitter, roast balance.

The leaves begin to fall, and a cool, crisp breeze fills the autumn air, all of which can only mean one thing… The return of Blueberry Pumpkin Spice Latte.

Anything but basic, this modern sour beer hits the spot in any weather, but the sweet, tart blueberries and warming spices of cinnamon, nutmeg and ginger are best enjoyed as a seasonal sensation. The addition of lactose creates a smooth mouth feel and sweet vanilla flavour to round off each sip.

Sour ale fruited with blackcurrant & sour cherry. Dry hopped with family secret - Galaxy. Tart, full berry burst with a refreshing and lasting sourness. Just like your Nan would make.

 

Classic west coast IPA dry hopped with Citra & Simcoe.

 

Put down that other can, take a Mango Sour IPA with Tea. Brewed in collaboration with The Epicurean to celebrate the return of Indy Man Beer Con.

The root once unknowingly ran deep below the dirt between adroittheory and Sudden Death. No more.⁠
⁠Our twisted minds merged into one to engineer the freakish monstrosity we now know as: Funeral Clown.
⁠Funeral Clown is unbound by sanctity. Many would roll in their graves; Funeral Clown would howl and cackle. What is unholy is what is pure – what is true. Drink Art.⁠
⁠It’s a strawberry white chocolate cheesecake pastry sour⁠

Aged for 18 months in wet Bordeaux red wine barrels, Great Armoured One is a blend showcasing seven barrels from different producers. Great Armoured one is the perfect interplay between tart raspberries, earthy oak and ripe vinous fruits.

An absolutely relentless DIPA collab with our good friends of many years, @pentrichbrewing
Hopped with unthinkable amounts of Citra, Galaxy & Nelson Sauvin, bursting with pineapple and gooseberry flavours but of course oh SOOO delicious.

 

A big imperial milk stout fed with Belgian dark candi sugar during fermentation. Aged on toasted American pecans, Brazilian tonka beans, Indonesian cinnamon and Madagascar vanilla.

 

The Reincarnation, the sixth Patrons Project brew with Smug, is the first European collaboration brew with New Zealand beer heroes, Garage Project.

Garage Project have developed a product called Phantasm, a thiol-enhancing grape skin-derived powder which boosts the production of tropical and citrus compounds by the yeast. We've paired this with fresh 22 harvest NZ hops Nelson Sauvin and Motueka, backed up with some classic US Citra and Idaho 7, to get this juicy 8.0% DIPA.

 

Our latest fruited gose features a malt base made up of Heidelberg malt, wheat and oats, with a fruit combination of sour cherry and pear. 

Mouth-watering aromas of Haribo cherries and a hazy pink hue are followed by a full, citrusy fruit body with splashes of pink grapefruit and watermelon-esque refreshment. Tang-tastic!

 

 

This IPA is brewed in partnership with New Balance to celebrate the 40th anniversary of manufacturing at the New Balance Flimby Factory.
The beer is bright, tropical and citrussy with a heady mix of Vista, HBC586, Simcoe and Sabro hops, and indeed rain water collected from Flimby.
Extending outside of the liquid, Thom Hobson (DEYA artist) has also designed a one-off New Balance shoe.

A plum & amaretti semifreddo sour made in collaboration with the pastry specialists from Poland Maltgarden.

 

/with Beak (UK) - It Is Forbidden // NE DIPA // 8%
A chunky DIPA collaboration with our friends at BEAK. Hopped ridiculously with a trio of pungent varieties including the latest Yakima hop darling HBC 586. Tropical to the max with cream danks, obvs.

Rustling Substance 2022 // Pale // 5.2%
Layered up malts, silky oats and lashings and lashings of Citra and Motueka hops. All the citrus you could ever want, cut through with that lovely Kiwi creamed lime tang. A soft grapefruit bite at the end keeps you coming back for more.

 

This collaboration with Virginia's Adroit Theory and UK party metal band Footprints in the Custard is our biggest and most metal beer yet. A huge varied grain bill entices your local neighbourhood bears but scares them off with the coconuts, the chocolate and the overall deliciousness. For adult human consumption only.

Water, Barley (Gluten), Oats, Belgian Candi Syrup, Dark Muscovado Sugar, Toasted Coconut, Liquid Cacao, Hops, Yeast

 

The dark side of the beer is a pathway to many flavour combinations some consider to be unnatural..."
Peaches, plums, and charred nectarines, all crammed into a deliciously decadent imperial stout made with beech smoked malt for additional complexity.

 

10 Years of Tradition - When we decided what beers to brew for our 10th anniversary, we could not forget about one particular group of our fans. With this beer we celebrate with all of you who seek us out for our lagers, be it Krahulíks or many of the other specials we make. It offers a full complex body with pleasant but pronounced hopping with Czech varieties Sládek, Saaz and Harmonie. 

10 Years of Innovation - One of our three 10th anniversary beers was brewed in spirit of all the innovations - new trends, new styles, new brewing techniques and technologies. We introdice the lightly postmodern Pastry Sour with blackcurrant, vanilla, cinnamon, maple syrup and lactose. With this complex flavour vortex, we'll celebrate our first decade with the experimental ones amongst you.

10 Years of Happiness - It's been already 10 years since you and we started sharing the most important thing - happiness, happiness from new memories, new trends, new friends. And since 2019, this happiness has been carried by our flagship New England IPA Nectar of Happiness. The anniversary version has a higher portion of the cryo version of Citra, making it juicier and tastier.

 

A single hop India Pale Ale featuring one of Yakima Chief's newest and most exciting
varieties - HBC 586. We have put it front and centre and not held back with the dosage!

 

Alpha Delta (UK) x Vault City (UK) - Wala // Steam DIPA // 8.4%

"We've hidden the 45th brewery on the poster, the last international name to be announced! You only have to wait for the full story until tomorrow, we just wanted to make things a bit more fun this way...

All the double tickets are gone via https://bpbw.hu/tickets/ for the main tasting sessions at Dürer Kert, but we're still selling the single ones for Friday and Saturday, however, these won't last for too long either! We'll also write in detail about the participating Hungarian breweries, just to make sure you arrive to Budapest fully prepared. Have fun browsing this final version, it's soooo satisfying to see the puzzle getting completed finally!"

Event link: BPBW Tasting Sessions

 

A big IPA with Vic Secret, Motueka and Azacca. Oooo yum yum.

Our refreshing set of low abv mixed culture sours have been going down beautifully in the recent hot spell. So well in fact that we're struggling to keep up with production of them!

Double dry hopped with @yakimachief selected citra + selected mosaic + @freestylehops Nelson.

 A big imperial porter boasting roasted coffee, chocolate and fudge with a warming alcoholic finish.