We’ve started work on a new series of beers, a tribute to one of the Uk’s best loved institutions, The Shipping Forecast. We’re creating some new beers focusing on the terrific variety of malts and hops available, (and in some cases yeasts too) and the different characteristics they bring to the beer.
You probably know that malted barley is the source of the sugars which are fermented into beer. The malting process allows the grain partially to germinate, releasing various sugars and then the maltster (Thomas Fawcetts of Castleford, Yorkshire in our case) dries the malt at various stages of germination, to halt the process. The barley is kilned to varying degrees, drying it out completely, and giving different flavours, from caramel to biscuit to roast coffee. We’re going to be exploring the world of malt with this new series of beers, all of which will be 4.1% ABV. With names derived from the Shipping Forecast, we’re sailing around the UK coast, starting with a ruby red ale called VIKING!
A ruby red ale, bursting with fruity flavours from generous late hopping with Jester, Bramling Cross, Admiral and Endeavour. The malts used are Maris Otter, roasted barley, dark crystal, chocolate malt and Vienna Malt, all English malts from Thomas FawcettsRead more »
A dark rye ale – with Crystal Rye, Roasted Rye, Munich, Black, Chocolate – real maltfest. Hopped with Admiral hops, to give this spicy toasty beer some marmalade flavour.Read more »
A pale rye ale – with Rye malt, Vienna, pale chocolate – heavily late hopped with UK Cascade and Bramling Cross – so the spicy rye flavours go well with the fruity hop flavours.Read more »
Its an authentic Scottish Heavy – using Maris Otter pale malt, Crystal Malt, Roasted Barley and malted Oats – to give a reddish amber beer – full of smooth malty flavours. The boil was 3 hours long to get theRead more »
Still in Scottish waters, this is a smooth slightly oaky pale ale, with a creamy mouthfeel from the addition of oats in the mash and subtle whiskey notes from soaked oak chips in the fermenter. Bramling Cross and Sovereign hopsRead more »
Brewed with an impressive malt base – Maris Otter, Red Crystal, Munich, Malted Oats and a touch of Roasted Barley – the combination of orange peel and Admiral hops added to the boil give the beer a big orange flavour. ComingRead more »
Home turf! So it HAD to be a brown ale, not any old brown ale mind you, Bill’s Brown Ale is a rich and flavourful party of malts, Maris Otter (of course) Crystal Rye, Brown Malt, Oat Malt, Dark CrystalRead more »
A single hopped UK Cascade Pale Ale – full of citrus zesty hoppiness, this deep gold beer is one for the hopheads – British Hops say “Intense but rounded citrus peel, orange, tangerine, floral, pine and lychee aromas.” So there you haveRead more »
Dunkelweizen – this is a dark wheat beer. Brewed with a totally different yeast in the style of a German wheat beer. We use masses of wheat and Munich Malt and you’ll be able to taste funky banana, clove and bubblegum flavours, typicalRead more »
Pale Wheat Beer – a malt bill of wheat, Maris otter and Vienna malts are very lightly hopped to create little bitterness (around 15 IBUs) and allow the yeast to take a starring role. The Munich classic yeast doesn’t disappoint,Read more »
A traditional style Yorkshire bitter, reddish brown, creamy and hopped with Fuggle Golding and Bramling Cross.Read more »
A London Porter, a bit stronger than our Storm Porter, at 5% brewed using Pale, Crystal, Brown and Chocolate malts combined with a wonderful blend of English hops. This old English beer gives a rich, creamy and complex flavour with chocolateRead more »
Single hopped East Kent Goldings pale ale ABV 4.1%. This beer showcases one of our favourite hops, quintessentially British, and only grown in a small part of Kent, near the coast. It lends floral, slightly spicy, honey and earthy flavours toRead more »
Maris Otter, Vienna, oat and wheat malts combine to give this extra pale ale full body and malt sweetness. Hoppiness is provided by masses of Endeavour, Jester and new hop CF160 being added late in the boil and as aRead more »