Our good friends at Northern Monk have created a bespoke 6.0% ABV Citra-hopped mango sour, brewed with oats and wheat.
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Read moreHiking and Beer, what more is there?
Our good friends at Northern Monk have created a bespoke 6.0% ABV Citra-hopped mango sour, brewed with oats and wheat.
553 total views
Read moreNorthern Monk’s beer is brewed across two sites. The first is their original brewery at the Old Flax Store, where they began their journey in 2014, and is also home to their LDS tap room. In April, 2017, Northern Monk expanded into their second much larger brewery, Sydenham Road. Between both sites, Northern Monk can brew up to 18 beers at a time.
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Read moreDark forces are at work in this devilishly good Praline Porter. Toffee and chocolate unite and come a-knocking.
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Read moreA LIVE rebrew of an old recipe. Scottish Chocolate Breakfast Stout, brewed with Brazilian Sertão coffee, Venezuelan cacao and (for the Scottish element) oatmeal.
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Read moreExtra pale malt is blended with Munich, Vienna and a splash of Crystal malt to produce a light golden colour in this traditional Pale Ale.
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Read moreIt all started in a shed, no joke! Ian, started home brewing in his garden shed, building recipes inspired by his loved beers. We loved it, our mates loved it, the shed was bursting at the seams, it was time to move to bigger premises. In 2013 Brick was born, and we started building a brewery in a railway arch behind Peckham Rye station, SE London.
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Read moreInstamatic is a Spring loaded, zesty IPA. As fresh as a Bel-Air morning.
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Read moreThis IPA is set to storm the charts thanks to a high fidelity of hops and a bassline of wheat and oats.
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Read moreBearded Iris Brewing was formed by the trio of Paul Vaughn, Kavon Togrye, and Matt Miller in Nashville, Tennessee.
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Read morePerennial Punnet from OverWorks has been fermented in mixed Scottish berries and aged in a red wine foeder, and it shows in both the colour and taste.
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Read moreOverWorks is Brewdog’s dedicated sour and wild beers brand.
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Read moreA hazy yellow Berliner Weisse with aromas of red fruit and cherry pie. Sour cherry dominates the palate, with subtle Bakewell tart notes.
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