Edge

Collaborating with Sudden Death from Germany, we thought we would brew something completely different. Ever come across a white pastry stout? We went and gave it a go! Vanilla, lemon zest and cinnamon are commonly used in more elegant servings of the classic Spanish dessert, Arroz Con Leche. Here they sweeten, lift and round out the flavours of fruity yeast and malts used.


Malts: Golden Promise, Pilsner, Wheat Malt, Oat Malt, Munich, Wheat.
Hops: Nugget, Progress.
Yeast: White Labs London Fog & Abbey Ale.
Other: Lactose sugar, Vanilla, Cinnamon, Lemon zest. 

Macerated pine nut shells and pine sap add further character to an already rich and full-flavoured Imperial Stout malt base. This is then “freshened” by the aromatics of hops and wild Mediterranean rosemary. Brewed on the trail of the Siberian pine - Pinus Sibirica - with Zavod, our friends from Moscow.

This robust Porter is brewed with 6 different
grains that give rich aroma and flavor, complemented by a rounded body and mouthfeel with subtle hop character of
pine and spice. 

A Sour IPA that combines kaffir lime and toasted coconut - we used our paella pan to do this! - with hops to lend further citrussy and tropical fruit flavours.

Beer festivals are always a lot of fun but they are even better when you walk away with new friends. We met Pim from De Moersleutel this year at a few events and right away we started planning a brew together together. Nilsson Sour IPA was the hoppy, yet especially refreshing outcome. 

A West Coast original, this bold IPA balances bitterness and body with copious late and dry hop additions, injecting big flavor and aroma of fruit and pine.