This is our third iteration of Dusk. This time a three barrel blend of dark wild ale fermented by and aged on our wild London yeast for an average age of 11 months in oak. The aroma of this particular blend is incredibly malt driven with a beautiful intermingling of almond and hazelnut that fades into a dehydrated fruit sweetness akin to raisins. The perceived acidity of this blend for us is slightly lower than the two previous, falling somewhere in the low to medium range. the flavour starts off on the fore pallet with a rich hazelnut and sherry combination, followed by a good hit of chocolate and lightly roasted coffee before finishing with hints of tart red apple and cola.

The third blend of our blonde house wild ale. This time a three barrel blend of blonde wild ale fermented by and aged on our wild London yeast for an average age of 13 months in oak. This blend has a herbal elderflower nose with a hint of oak and ripe stone fruit. The overall acidity of this blend is a little lower than previous blends, which is what we were shooting for in order to up the drinkability. The flavour is big on ripe stone fruit with a hint of bitterness in the background, which transitions into a hint of green peppercorn and a light tangerine citrus before finishing crisp and dry.

Singularly dry hopped with Strata at a lofty ratio of 22g/L. Built on an oat and wheat bill, making for a neutral sweet foundation allowing this new breed of hop to shine. Expect dark, smooth and sweet over-ripe stone fruit - pulpy nectarine and peach, with a hint of orange bitterness.

A classic dark lager brewed for sessions in the winter months and the turn into spring. Smooth and malty, this German style is characterised by the use of its Munich malts. Offering bready, biscuit-like flavours from the malty body, and a herbal spice overtone from the Polaris hops.

A three bean blend stout, dripping with deep chocolate, heady vanilla and toasted almondy tonka beans. Layered and luxuriant, this beer morphs as it warms, cascading through the strata of flavours.

We held nothing back when brewing this beer, big on the oats and wheat in the mash and combined it with two of our favourite hops Galaxy & Cashmere and fermented with Verdant IPA yeast. An explosion of thick pineapple, passion fruit juicy goodness with a kick that lets you know that this is a beer to be sipped not sessioned.

A three barrel blend of blonde wild ale fermented by and aged on our wild London yeast for an average age of 13 months in oak & then carbonically macerated on freshly picked 2020 Chardonnay grapes for a further 3 months. The aroma of this beer is green apple skin, hint of noble hop grassiness. The percieved acid level of this beer is relatively moderate with gentle appply malic acid mouthfeel. The flavour of this beer has a clean buttery tang consistent with warm climate chardonnays with a hint of crisp cider apple crunchiness. This apple character slowly fades into a touch of white peach before finishing with a whiser of tannin and a hint of stemmy wood.

This is a collaboration beer that we brewed with our friends at To Øl in Denmark back in early 2020.

We brewed the spelt base wort at their brew pub 'BRUS' in Copenhagen and drove it out to the barrel aging facility where we pitched both of our house cultures as well as some raw honey from the local area to kick off fermentation. The beer aged in barrel for a little over a year before being blended and naturally carbonated in keg and bottle.

Similarly to our Barrel Project Bier De Miel, we chose to naturally carbonate the beer with raw honey instead of plain sugar in order to give it a little extra honey character. The honey used for bottle conditioning in this beer is very special and rare. It is called "Honeydew" or "Forest Honey". Any given hive can sometimes contain one frame of this dark coloured honey. It is made when bees take nectar from the butts of aphids who in turn are boring into a tree and eating the sap. The aphids turn the tree sap into nectar, the bees then turn the nectar into honey. Amazingly, this honey contains less glucose and instead has maltose, which is the sugar contained in malt to make beer!

The beer is tasting really bright and zippy with lime, lemon and grapefruit vibes. There is a lovely rustic graininess from the spelt as well as a nice complex funk from the wild yeast and forest honey.

A 2 barrel blend of Brett IPA with an average age of 24 months in barrel that was dry hopped prior to packaging with Cashmere & Galaxy hops. The aroma is rich with overripe peach, citrus pith and white wine must before fading into some hessian and leathery brett phenolics. The flavour starts of with a pleasant grassy hop bitterness that transitions into lemon zest and fermented apricot and peach. There is a firm oak character from the extended time in barrel accompanied by some classic dry bretty phenols before finishing with a faint boozy warmth.