Trappist style Belgian beer, brewed to celebrate their 12th Anniversary

The house special of the Three Stags Heads in Wardlow Mires. A beautifully robust beer - tasty and warming, roasty toasty with a good level of hop bitterness

Victoria has a complex malt profile balanced with loads of American Columbus hops, which contribute a citrus, spicy and sweet fruit flavour. The addition of HBC 472 (an experimental hop variety) touts a flavour combination of cream, vanilla and wood providing a light coconut and oaky, barrel-aged character

An Imperial Russian Stout, based on a Victorian recipe - there's a clue to the Russian connection in the name. Brown and black malts make up nearly half of the grain bill, so this is about as dark and rich as they come. This beer will continue to mature over a long period of time and so keep for years.

This was brewed using a similar recipe to the Slavanka Special Reserve, but with chocolate malt replacing half of the black malt, reduced bitterness, and with no whisky oak. A Belgian ale yeast was used for the fermentation. The result is a strong, rich, dark, complex and slightly sweet imperial stout

This imperial stout has an abundance of chocolate and roasted coffee flavours and aromas. Inspired by our brewers Italian family, this silky smooth, rich stout is balanced by a plentiful supply of powerful resinous hops to match the high alcoholic strength

A sumptuous Imperial Stout made with a blend of dark malts, black treacle and demerara sugar, imparting dark chocolate and molasses notes.

The base beer is an Imperial Stout inspired by a 19th century recipe, which was fermented with our house yeast strain, then aged in ex-bourbon barrels . The resulting beer is rich and indulgent with a firm bourbon aroma, whilst having a balance that maintains drinkability

Two years ago we brewed a Barleywine based on Truman's brewery recipes. Using a vast amount of Goldings hops and malt. The resulting beer has a rich, sweet malt character with notes of honey and biscuit which is countered by a big firm bitterness. Truman's aged their Barleywine for long periods, so we decided to do the same, with an added twist. Using ex Moscatel barrels, we aged the beer for two years. The result is an added complexity, with oaky, vinous notes, but with the huge character of the original base beer still shining through

Warming Imperial Stout aged in Speyside Whisky Barrels

Our 2018 vintage Old Ale aged in Amontillado sherry casks for 51 weeks and then further aged in bottle for 50 weeks. The base ale has mellowed with age giving a rich, intriguing nose and sumptuous palette. Holding all of the goodness imbibed by the first filled casks allowing for layers of evolving flavour. Country fruits, elegant nuts and echoes of tobacco all blend seamlessly for depth and complexity. Best drunk slightly chilled and allowed to warm while drinking, unwrapping its layers of smooth luxurious flavour

An old ale, aged in Calvados barrels for 24 months.

This cult ale is one for the connoisseur! Rich, dark and strong with a fruity complex taste, leaving a fruitcake finish

Tynt Meadow is mahogany-coloured, with a subtle, warm red hue, and a lasting beige head. Its aroma carries hints of dark chocolate, liquorice, and rich fruit flavours. The beer is full-bodied, gently balancing the taste of dark chocolate, pepper, and fig. It leaves a warm and dry finish on the palate

A dark wild ale, fermented with our mother culture of wild yeasts and microbes, conditioned on Kent cherries and cacao nibs

This is one of 13 releases of barrel aged Imperial Russian Stout. One brew, split into 13 different casks and left to develop and absorb the character and flavour embedded in the wood. This one has been resting in an Ex-Bourbon Ledaig barrel from the Tobermory distillery. The whisky was heavily peated, rich, dirty and packed with umami and the beer has acquired these characteristics. They will develop over time but this is excellent to drink right now

This is one of 13 releases of barrel aged Imperial Russian Stout. One brew, split into 13 different casks and left to develop and absorb the character and flavour embedded in the wood. This one has been resting in a Teaninich Hogshead that formerly contained a peaty Islay Whisky. The whisky was bright and citrusy before it developed a subtle maritime smoke from the Hogshead, and the beer has now acquired these characteristics. They will develop over time but this is excellent to drink right now

This is one of 11 releases of barrel-aged Imperial Russian Stout. One brew, split into 11 different casks and left to develop and absorb the character and flavour embedded in the wood. This one has been resting in a 30-year Pedro Ximénez cask and has developed a sweet, sticky, rich, and very, very decadent character

This is one of 11 releases of barrel aged Imperial Russian Stout. One brew, split into 11 different casks and left to develop and absorb the character and flavour embedded in the wood. This one has been resting in a 5 year Italian Sweet Vermouth barrel and has received a profile of vanilla and sweet dark fruits with a herbal background. This will develop over time but this is excellent to drink right now

This is one of 13 releases of barrel aged Imperial Russian Stout. One brew, split into 13 different casks and left to develop and absorb the character and flavour embedded in the wood. This one has been resting in a 5 year Marsala Cask and has acquired sweet, vanilla and stewed apricot notes, with a rich tamarind quality. These will develop over time but this is excellent to drink right now

This is one of 13 releases of barrel aged Imperial Russian Stout. One brew, split into 13 different casks and left to develop and absorb the character and flavour embedded in the wood. This one has been resting in a 6 year Calvados Cask and has a bright apple and grape hit, followed by warming stewed fruits. This will develop over time but is excellent to drink right now

Aromas of cocoa, coffee liqueur and cherry. Intense chocolate and medium roast espresso flavours with layers of toffee, molasses, toasted hazelnuts and a warming finish

A rich, malty, warming Scottish Ale brewed with a blend of dark malts and heaps of lush English heather honey. A collaboration with our friends at Simple Things Fermentations

A forceful, dark, tropical ale. The scent of ginger cake rises from the glass as flavours of seville orange and mango merge with caramel and cocoa. A beer that does not obey rules but is deliciously drinkable

Ridgeway FES matures in a similar way to vintage port. Roasted malts and leaf hops initially provide an aroma of breakfast coffee and fresh spices that gradually fades to reveal liquorice, caramel and raisin notes that are products of the aging process. Beneath all this change, sits a solid and resilient backbone of bitter English hops

An imperial stout aged for 7 months in Four Roses and Heaven Hill bourbon barrels. At the time of bottling the beer we picked out flavours of raisins, Christmas cake and malt loaf coming to the fore, along with hints of liquorice and a touch vanilla, leading to a mellow, gentle and creamy mouthfeel

Yorkshire Stingo is aged for at least a year, matured in well-used oak casks in the brewery's underground cellars deriving fruit, raisin, treacle toffee, Christmas pudding and slight oaky flavours

Port Barrel Aged Imperial Stout

Imperial stout brewed with pale planet malt, roasted barley and chocolate malt. Strong charge of leaf hops added at boil, fermented with our in-house yeast. This decadent imperial stout is rich and dark. Pours inky black with a slight head. Roasted malts on the nose, a suggestion of raisins and plums. Espresso and dark chocolate on the palate giving way to a thick, sticky finish

3, 2 and 1-year barrel-aged, spontaneous, sour beer blended with English raspberries and aged for a further 9 months. Wild funk on the nose; an abundance of raspberries blended in creates rich sweetness, and finishes to a fresh, lightly tangy beer in the style of Framboise

Imperial pastry porter with Ecuadorian cacao, Papuan vanilla and hazelnut

Blend from all vintages since 2016.

A bright export beer, sparkling and fresh at the same time, brewed with noblest raw materials. The high-class product of the old-Bavarian brewing art.

Cloudy amber wheat beer with a banana taste

Taste of dark chocolate malt.

Made with Schaarbeek cherries and lambic

Brown beer with Christmas spices. Nutty and earthy.

Budweiser Budvar Dark Lager retains the backbone of the original lager using first class locally grown Saaz hops, Moravian barley and natural spring water from our artisan well. The addition of Munich, Caramel and Roasted malts give your hints of freshly roasted coffee with a bitter chocolate essence that lasts into the finish.

We wanted to create a more palateful, stronger beer, but without spices. We needed a mixture of five different barley malts for the dark ruby colour and the body that we wanted. Then we wanted hops that were not too strong to contribute to the roundness of winter beers. This is why we opted for the Slovenian Styrian Golding, not very bitter, but used in great quantity and combined with a little Cascade, for a very fine hopping

Achel 8 Blond is a medium bodied and well rounded, malty-hoppy, Blond Trappist beer

Barrel aged tart and complex

Sour barrel aged blonde ale

Smoked peat, dark dried fruit and roasted malts

Old stock ale with lambic with a tart wild funk taste

Flemish oud bruin, whole cherries steeped in old brown beer

Base sour beer used to make Cuvée de Ranke.

Belgian royal stout.

This blonde ale is a complex beer, marked by fragrances of grapefruit and spice (cloves). These aromas are also present on the palate, where they combine with hints of malt. There is a clear bitterness, rounded off with a delicious flavour without any sweetness

Scotch Ale, dark brown, sweet caramel and roasted malt

Hazy brown spiced, herbal quadruple

Eisbock, full bodied with an alcohol taste

Jever Pilsner has the complexion and aromas of a classic pilsner, but with a more pronounced hoppiness and bitterer finish.

Traditional lambic aged in oak with cherries

Mixed fermentation with brettanomyces and lactobacillus

A barrel fermented and aged cherry sour beer. Brewed with a wheat beer base and whole Marlborough cherries harvested in December 2016, with 24 months in a combination of tank and barrel on both the skins and stones, cherry flavours are subtle and balanced. Farmyard characteristics are evident from the Brettanomyces yeast and it is tart rather than overly acidic

A traditional German Märzen or Festbier style lager. Stronger and more robust than typical lagers with pronounced hop and malt profile

Ten-year oak-aged Flanders red ale

Aged medium sour with Moteuka and Hallertau Blanc hops

Highly smoked beer.

Cherry wood smoked red lager

Vintage Berliner Weiss, minimum one-year bottle-fermented

Saison which is brewed together with the Belgian Brasserie De La Senne! Grand Épeautre is hopped with Mandarina Bavaria, a German hop, which gives a sweet aroma with fruitiness and mandarin. Elegant and awesome

Malt notes of chocolate, caramel and coffee are dominant here and also appear in the taste. The addition of milk sugar (lactose) gives the beer more body and sweetness. Meanwhile, the addition of roasted barley, in addition to color, introduces its characteristic bitterness, which, along with the hop bitterness, balances the flavor and encourages another sip

Apple juice blended with wild ale and aged for two years

Spice, caramel, dried fruit with a smooth warming finish

Blended with cherries.

Sweet imperial pastry stout loaded with lactose

Fresh hop unfiltered Czech lager

Blend of barrel-aged Gold and fresh Gold, easy drinking sour

Sweet imperial pastry stout loaded with lactose