This highly popular, award winning perry, is light in colour, full flavoured, slightly sparkling and can be drunk like a fine wine, or Champagne. An official judge of perry said, "One of the finest perrys I've ever tasted …". Made predominately from Blakeney Red pears with a blend of other old varieties. These pears originate from our nearby village of Blakeney.
Delicious as an aperitif, a long relaxing drink or with a meal, especially salmon, seafoods, chicken, pork, ham, vegetarian and cheese.Severn Cider
Oatmeal Stout - British roasted Floor Malts with wholesome Oatmeal, earthy and floral traditional hops to leave you with a heart warming, full bodied richness
The first brew we perfected, the beer that made our name with its distinctive bitter, clean and refreshingly dry flavour. Made with only the best Maris Otter malt blended with a variety of English hops (a secret that we can never share), Butcombe Original is the classic session beer. - Butcombe Brewing Co.
Vuur & Vlam is an overtly hopped beer. Yet, it's not aggressive in it's bitterness or too grassy from the hops. We mainly retrieve the fruit and floral aromas from the hops. Giving it a huge hop character with the nasty bitterness. Flavor indication: https://brouwerijdemolen.nl/en/citrus, floral, light grassy. Translates as Fire & Flames
There is a long story to this malty ale. It was first brewed in the spring 2006 in Nørrebro Bryghus with Anders Kissmeyer. Nørrebro call their version "Double Knot Brown". It is the perfect beer to drink with almost any cheese.
Orval beer is a high fermentation beer. The ageing process adds a fruity note, which strikes a subtle balance between the beer’s full-bodied yet complex flavour and bitterness.
The beer was first brewed in 1931 and owes its unparalleled taste to the quality of the water, the hops and the yeast used. The brewery has selected very aromatic and unique hop varieties, which hark back to the first brewmaster of Orval, who hailed from Bavaria. The beer’s aromas are very pronounced while maintaining the right level of bitterness thanks to the English method of dry hopping.
Dark and strong. Full of sweet malt character, toffee and liquorice. Chased along by a big hard hitting bitterness with blackberry, citrus and aniseed. The sort of beer to poke you in the eye and pinch your Christmas presents!
Double Dry Hopped seasonal special. Amber hued beer with a light sweet note. Denali, Simcoe, Mosaic, Citra and Centennial hhops for big tropical flavour with hints of pineapple and soft pine.
Brewed with well water (the original well, sunk in 1758, is still in use with the hard water is drawn from 85 feet underground), the gently roasted organic chocolate malt and organic cocoa impart a delicious, smooth and creamy character, with inviting deep flavours and a delightful finish – this is the perfect marriage of satisfying stout and luxurious chocolate.
The Chimay Gold, which is brewed in the heart of Scourmont Abbey, was for long reserved for the monastic community and its guests and staff. Its refreshing aromas of hops and spice are now yours to try.
Bavarian tradition, the archetype of the Munich beer, you can taste its history – this is Hofbräu Dunkel. Long before wheat beers and lagers wetted the throats of Germans, the bottom-fermented dark beer was quenching the thirst of Munich residents. The first beer, which was served in the "Braune Hofbräuhaus", still satisfies to this day with its roasted, hoppy taste and the subtle malty finish.
Spencer's recipe was inspired by the traditional refectory ales known as patersbier (“fathers’ beer” in Flemish) in Belgium. These sessionable beers are brewed by the monks for their dinner table and are typically only available at the monastery. Spencer is a full-bodied, golden-hued ale with fruity accents, a dry finish and light hop bitterness. The beer is unfiltered and unpasteurized, preserving live yeast that naturally carbonates the beer in the bottle and keg and contributes to the beer flavor and aroma.
An extra pale Summer Ale that is both crisp and smooth. Aroma hopping with Citra hops gives citrus and tropical notes on a long finish. Celebrate the Summer whether the sun shines or not!
Appearance -Pours black with a thick brown head.
Aroma -Intense cinnamon, cocoa and coffee are followed by nutmeg and peppers. As the beer warms up, the flavor combinations evolve and the cocoa and vanilla notes really start to open up.
Taste - Cocoa and cinnamon are at the forefront. The coffee, nutmeg and vanilla follow, and the fruitiness and heat of the pasilla peppers come through nicely on the finish.
Palate - Full bodied and very smooth with a light bitterness. The sweetness adds a lot to this beer without being too syrupy.
Handcrafted at the tiny All Saints Brewery set in a time warp in Stamford using the old manually operated brewing equipment. Finest organically grown barley and wheat are used to create a complex ale which, having undergone primary and secondary fermentation with different yeasts and extended maturation, is taken to Samuel Smith’s small, independent British brewery at Tadcaster. There it is blended with pure organic cherry juice and more organic beer to create a fruit beer of considerable strength and flavour. The smooth distinctive character of the matured beer serves as the perfect counterpoint to the pure organic fruit juice.
The careful selection of the finest wheat and barley malt gives Maisel's Weisse its reddish glowing amber color and their brewing method, handed down over generations of master brewers, of bottle maturation using their own strain of yeast gives it its unique character. The fresh smell of fine yeast and pleasant fruity notes combines with the mild spiciness of malt, fruit and clove flavor and a hint of nutmeg. Afterwards the Maisel's Weisse unfolds with typical, slightly fruity, spicy Weissbieraroma.
Four different grains, the UK's finest Goldings hops and the sweet kiss of honey collected from our local bee hives which come together to add a special buzz to the brew. A classic beer that's light, crisp and dry with oodles of character. Relax and savour the subtle honey aftertaste.
This fresh pressed drop is smooth and oh so velvety with a big tannic punch followed by a mature, wild and fruity flavour that only years of craft could perfect. It’s delightful and surprising in equal measure, the French proving that sometimes the old ways are still the best. Enjoy!
A blend of malts gives Double Stout a character all of its own. Black malt enriches the colour and teases the palate with an unmistakable ‘toast’ flavour. Brown malt gives it the dryness.
Originally conceived as an IPA but Marble felt that the pale ale description better reflected current beer definitions. Pale in colour, the malts provide a sturdy body on which is built a citrus and floral hop character.
This session ale is brewed with an all pale malt bill and then hopped with a blend of New Zealand and US hops. Marble's benchmark beer promises a burst of zesty aromas, uplifting grapefruit flavours and a subtle lemongrass finish.
Their Kristallweissbier has repeatedly been singled out by beer judges the world over for its excellence. This beer is a true jewel of the Bavarian State Brewery Weihenstephan.
A gloriously rich and complex barley wine. Made using a blend of barrel- and steel-aged beers, giving masses of sticky candied fruit flavour, toffee, cooked dark fruits and warming brandy.