Ambush Pale Ale pours a hazy light straw colour with a soft pillowy white head, aromas of pineapple, mango and candied lemon come bursting out of the glass. Taste is smooth, fresh and juicy with same flavours carrying through along with subtle hints of honeydew melon and tangerine. A combination of low carbonation and high quantity of oats give the beer a silky mouthfeel, like sipping on a soft fluffy cloud.

Pouring a crisp golden hue, Nectar opens with a soft burst of ripe peach aroma, followed by a sparkling, snappy finish. Subtle notes of nectarine and stone fruit from Saaz and Mandarina Bavaria hops add complexity without overpowering. It’s light, juicy, and ridiculously drinkable – your new favourite mid-strength fridge-filler.

Tasting Notes:
Appearance: Bright golden with a clean, sparkling pour
Aroma: Soft ripe peach with a floral hop lift
Flavour: Fresh peach and nectarine, balanced with light malt and crisp carbonation
Mouthfeel: Light-bodied, crisp, and endlessly refreshing

The simple malt bill gives an ABV of 5.8% which carries the flavour and really allows the hops to shine through.

The hops used are of American origin, Colombus, El Dorado and Cascade (45 IBU). With multiple generous additions in the kettle and further dry hopped before it reaches you as fresh as it can be.

Hops: Colombus, El Dorado, Cascade
ABV: 5.8%
Serve at: 6-8 °C.

We're always looking at ways we can improve our recipes and believe craft beer should always be treated as an evolving art where new innovations and tastes give us the opportunity to refine our recipes. We've been discussing the current trends in 'session beers' and feel our Althea recipe needed a little update to bring it in line with current trends in the beer world. We've chosen a new juicier yeast strain that gives more body and a bigger tropical aroma. We've also given the malt recipe a complete overhaul to give a fluffier, lighter base. We've left the hops relatively the same but have swapped out Chinook in the dry hop for modern Idaho7 with it's tangerine flavours complimenting Amarillo really well.

Deliciously juicy cherries and one-year-old lambic combine in this award-winning Lindemans Kriek.

Due to the use of filtrate and pasteurisation, this kriek is sweeter and fruitier than Old Kriek Cuvée René, which undergoes a second fermentation process in the bottle. Thanks to its innovative flavour, it was a resounding success both here in Belgium as well as around the world. Nowadays, it is undoubtedly the reference kriek for consumers.

The idea was to create a beer that we could drink from 8am in the morning, all day, every day! A brew that you could make your ‘go to’ at any time and still function. So we took decided that this needed to be low ABV, ultra-pale, crisp, light and bang on in your face with the hops! The name comes from an old Black Country term in the middle of England my Great Granddad used to shout on his way out the door: “I’m going down the pub for a pint of neck oil!” Basically he wanted to drink his favourite local beer on mass and lube his thirst after a long hard day in the foundry. This is exactly what we do at the brewery. It’s our everyday, all day, go to Session IPA.

Malt Extra Pale
Hops Magnum, Columbus, Centennial, Simcoe, Amarillo, Galaxy, Vic Secret, Mosaic.

Fondly known as “Yellowcap”, Scraggy Bay is a balanced golden ale with a snappy little bite of hops.

Lough Swilly’s natural and cultural history is captured in the Irish and English placenames that mark its coastal features. Beneath the Knockalla Hills lies Scraggy Bay, giving us a local maritime name for a style of beer with a great maritime past.