Brett IPA Dry Hopped w/ Idaho 7. Alc 7.6% Vol

Our 3rd release in our Brett IPA series. For this iteration we kept a malt base of pale, wheat and oats the same, changing the focus hop to Idaho 7 (aiming for a big, ripe fruit character) and opting for a more traditional, phenolic, Brussels Brett Blend. The base beer was heavily dry hopped, aged in oak for 5 months and then dry hopped again in stainless steel prior to packaging. The beer has a firm bitterness upfront that mellows into a blend of ripe stone fruit, rock melon, white grape, and finishes dry and oaky.

Mixed Fermentation Saison Cold Infused w/ Fresh Basil. Alc 6.2% Vol

A blend of two particularly fresh and floral barrels of blonde mixed ferm saison with an average age of 9 months in oak. These barrels were moved to stainless steel tank and transferred through freshly picked basil prior to packaging to acquire the delicate flavor and aroma without extracting any harsh bitterness or astringency. The aroma is incredibly herbaceous, being dominated by freshly picked basil with a hint of lime zest. The flavor begins with fresh hop bitterness and a light tart acidity that fades into an incredible crisp basil character, lingering on the palate for an age.

Bret Fermented India Pale Ale. Alc 5.7% Vol

Born from a love of alternative fermentation - an IPA with a twist. This beer was fermented with a blend of two Brett strains: WLP 648 Brettanomyces Bruxellensis Trois Vrai and Imperial Yeast W15 Suburban Brett. Double dry hopped with Citra BBC pellets, half before going to barrel for 3 months, the other half just before bottling. We recommend drinking this beer fresh, as the hop taste and aroma will fade in time. Initial Citra flavour with a background of smooth chardonnay, creaminess and wood, and plenty of ripe tropical fruit.

Barrel Aged Strawberry Smoothie IPA. Alc 6.5% Vol

Strawberry Smoothie Breakfast Sour IPA. A fresh IPA loaded with strawberry, Madagascan vanilla beans, and lactose; Subsequently dry hopped with Cashmere and Mosaic. 3 bar- rels of 9 month old sour blonde beer were then blended in to add a light sourness and round the
beer.

Brewed in collaboration with Brew By Numbers.

White Jasmine Tea Barrel Aged Saison. Alc 6% Vol

A collaboration with friends from Dois Corvos in Lisbon and We Are Tea of London. Our original collaboration Saison, Lost Leaves - brewed in February 2019, had several strains of Brettanomyces pitched when racked to barrels. We then took four of these barrels and blended with a young Saison, “dry hopping” with 2kg of White Jasmine tea. A per- fumed cinnamon, tea, and herbal minerality are up front, with a backbone of dry Saison and mild Brett aromatics through the finish. A true collaboration from friendships forged at Carnivale Brettanomyces 2018.

Barrel Aged Brett India Pale Ale. Alc 8% Vol

100% Brettanomyces Claussenii fermented IPA. Lightly dry hopped with Citra, Azacca, and Hallertau Blanc before ageing in oak for 2 months and then bottled in February of 2019. Biotransformation between the hops and Brettanomyces ensure the fruity aromatics from the hops linger well after hop aromas fade in normal IPAs. A testament to the transforming effects of age on beer. Wholly dry, Brett forward, with a Belgian yeast like quality.

2 Year Barrel Aged Golden Sour. Alc 7% Vol

Our first beer put into barrel by London Beer Factory. A blonde base was barrel aged for 2 years in red and white wine barrels. Then blended together and lightly dry hopped with Citra and Azacca. A smooth and delicate beer with up front Chardonnay-like acidity and creaminess followed by a melon and blood orange zest finish.

Young & Barrel Aged Blended Saison. Alc 5.9% Vol

Brewed as part of Collabfest 2019. A nod to traditional French and Belgian farmhouse brewing, Biere Du Coupage is a method of blending aged sour beer with fresh hoppy Saison to find a bal- ance of acidity, hoppiness and farmhouse flavours. The base mixed fermentation sour beer was aged on oak for 10 months. In July staff from Brewdog Clapham then joined us to brew the fresh component for the blend; steeping lavender and hops post-boil, before fermenting with Belle Saison. The two constituent beers were then blended and bottled a month later. A fresh herbal hoppy flavour with mild acidity and gentle oak character.

Mixed Fermentation Barrel Aged Saison. Alc 5.5% Vol

A blend of two similarly aged beers, both with their own Saison, Brettanomyces, Lactobacillus and Pediococcus yeast blends. Tight and well-balanced; a dry, lightly acidic, woody, and funky Saison. This beer spent 4 months in reconditioned Bordeaux barrels and a further two months in stainless-steel whilst blended. Bottle conditioned, this will continue to develop and change flavour profiles with age.

Dry Hopped Mixed Fermented Saison. Alc 4.5% Vol

A 3 barrel blend of blonde mixed ferm base saisons selected for their moreish acidity and creamy malt base. These barrels were moved to a stainless steel tank and dry hopped with 7g/L of Motueka before being packaged and naturally carbonated in bottle. The base acidity paired with the fresh hop oils from the Motueka give this beer an aroma of fresh spring flowers and orange citrus fruits. The flavour is dominated by bright orange citrus upfront with hints of vanilla and and finishes with a creamy marmalade sweetness.

Second-use Blackberry & Blueberry Saison. Alc 7% Vol

A mixed fermentation saison refermented on spent blackberries and blueberries for 6 months. The spent fruit offers a different character after first use - more subtle and complimentary to the beer without becoming the focus of it. This beer was aged in Bordeaux ex-red wine barrel - adding depth of berry and oak characteristics behind a restrained fruit flavour. Reburied presents rosé-like in colour, Brett forward, with a soft acidity.

Barrel Aged Mixed Fermented Small Saison. Alc 3.8% Vol

A low ABV tart saison, brewed and blended with the intention of combining the drinkability of traditional low alcohol saisons with the complexity of an extended maturation with our house culture of wild yeast and bacteria. This beer is a blend of three barrels with an average maturation time of 12 months in oak before recieving a restrained dry hopping of Hallertau Blanc prior to packaging. The aroma is pure lemongrass and lime pith, the palate is creamy with notes of lychee, reisling, and vanilla before finishing dry, oaky and refreshing.

Mixed Fermentation Passionfruit Tart Saison. Alc 6.5% Vol

A collaboration with friends from Azimut Brasserie in Bordeaux. Brewed in February 2018, a co-pitch of Saison yeast and our house culture of several Brett, Lacto and Pedio strains were put into barrels for 4 months. Passion fruit was then added before packaging to lend a fruit forward flavour. A tart, tropical Saison to celebrate the friendship between our two breweries.

Mixed Fermentation Saison Refermented on Chardonnay Grapes. Alc 5.5% Vol

A blend of blonde mixed ferm saison re-fermented on 300g/L of fresh whole bunch Chardonnay from Kent. We let the grapes carbonically macerate (breakdown and begin fermentation) for 2 weeks before racking barrel aged tart saison on top of the fruit and juice. The combined microbes then fermented the available sugar for 3 months before we moved the liquid to be naturally carbonated in keg and bottle. The aroma is a bright blend of pineapple and green grape, while the flavour starts off crisp like fresh cider apples and fades into lingering vanilla and oak, reminiscent of oaky Australian Chardonnay.

Oude Bruin with Sweet & Sour Cherries. Alc 7.3% Vol

A collaboration with friends of the brewery, Little Monster. The Oude Bruin base was brewed in October of 2018 spending the subsequent 12 months maturing in oak with several strains of Brett, Lacto and Pedio before adding 300g/l of cherries at a ratio of 80 to 20 - sour and sweet. The beer was left on fruit in oak for a further 6 months before naturally carbonating with wild yeast in package. The aroma is intensely fruit forward, bursting with a glacé cherry sweetness backed by undertones of rich oxidative red wine and oak. Whilst dominated by ripe cherry, crystal malts and complex acid from the base beer sing through the sweetness. Reminiscent of cherry wine with an almond, marzipan sweetness through the mid palate before finishing dry and citric.

Spontaneously Fermented Single Barrel Beer & Cider Hybrid. Alc 6.5% Vol

A collaboration with friends from Hawkes Cidery. A single Bordeaux oak barrel was filled in November 2018 with freshly pressed Michelin, Yarlington Mill, and Dabinett apples. Once fermentation was underway wort was then added to the barrel for a 50/50 blend of beer and cider. No yeast was added as the Graff fermented solely by way of wild yeast and bacteria that live naturally on apple skins.

Belgian Pale Ale Conditioned w/ Brett Brux. Alc 6% Vol

A clean, hoppy Belgian Pale Ale dry hopped with European noble hops and bottle conditioned with Brett Bruxellensis. A dry pale, with perceived sweetness from the Belgian yeast and generous dry hop of Slovenian Goldings. As the beer ages the dry hop intensity will reduce while the beer gets funkier, drier and more carbonated. Our homage to a Belgian tradition - with a British twist.