This NW style sour ale is a blend of red and double red beers that were aged in bourbon and Pinot Noir barrels for 12- 24 months then blended with barrel aged Bing and Sour Pie cherries. Rich dark cherries, dark fruit, bourbon and hints of leather greet you on the nose. Tart dark cherries, dark caramels and hints of port on the palate lead to a bright tart dark cherry finish with hints of oak and bourbon that linger. Servus.

Made with Atlanta brewers, Three Taverns, and Belgian brewers, Brouwerji Verzet. A melding of Belgian barley, North Carolina rye from Riverbend Malt, and wheat from Carolina Ground. Hopped with New Zealand Rakau, Southern Cross, and Wakatu this saison was refermented a second time with more Brettanomyces in red wine puncheons.

Sour ale fermented in wine barrels and conditioned on lees for two years.

Trappist beers tend to be named after the place in which the monastery is situated. We’ve called ours ‘Tynt Meadow’, to honour the link with the plot of land on which monastic life was refounded here in the Midlands almost two centuries ago. Being part of the great Trappist tradition, we’ve chosen to produce a strong dark ale, but one with a clearly English character. Tynt Meadow is mahogany-coloured, with a subtle, warm red hue, and a lasting beige head. Its aroma carries hints of dark chocolate, liquorice, and rich fruit flavours. The beer is full-bodied, gently balancing the taste of dark chocolate, pepper, and fig. It leaves a warm and dry finish on the palate.

Our Leipzig-Style Gose (Here Gose Nothin’®) is often seen being French-pressed through blueberries for a combination destined to be together, so we’ve done the hard work for you with this edition of our Gose by adding the blueberries at the brewery, which unites another layer of fruity complexity in this sour ale already known for its tart, citrusy, lime-like qualities, slight spicy note from added coriander and a noticeable mineral mouthfeel from added sea salt harvested from the shores of France. Cheers.

Another round of piercing winds and cold sun is upon us, so we thought to brew up a special something just for the season: a porter.
Usually porters are a sweet kind of draft, but this time we decided to experiment with bitterness. And there wasn’t a doubt in our minds about hopping our brew with American hops. Our take on this classic gave us a porter with a thick, black colour, like water in a night canal, with familiar choco-coffee notes running alongside a hoppy bitterness.