Brewing in this building since 1891
Four ingredients.
A hundred and thirty years of arguing about them.
Water from our own borehole, floor-malted barley, hops from three farms we have bought from for forty years, and a yeast strain nobody outside this building has.
1,891
Brewing here since
Same site, same water
4
Core beers
Plus two seasonals
38
Days in the cellar
The lager, unhurried
2
Farms we buy hops from
Both within forty miles
What we make
Four beers, and no apologies
The Pale
Our first beer and still the one we are judged on.
4.2% ABV
Three hops, late-added. Grapefruit and pine, dry enough to want a second. Brewed every week since 1974.
The Lager
Thirty-eight days cold. Most lagers get twelve.
4.8% ABV
Decoction mashed, which is slow and awkward and the reason it tastes of bread rather than of nothing.
The Dark
Roasted barley, a little chocolate malt, no sweetness.
5.1% ABV
A stout for people who find stout too sweet. Brewed October to March only.
The Seasonal
Whatever the farms gave us that year.
Varies
Two a year, never repeated. The recipe goes on the label so you can argue with it.
Where it starts
The water, then everything else
Our borehole runs through the same limestone it did in 1891. It is hard, high in calcium, and completely wrong for a soft pilsner - which is why we do not brew one.
- Floor-malted barley from two farms
- Hops picked and used the same week
- A yeast strain propagated in-house since 1958
And ends
Bottled on site, and dated
Every bottle carries the day it was filled, not a best-before eighteen months out. If it has been sitting, you will know, and so will we.
- Filled and dated on the day
- No pasteurisation on the Pale
- Kegs collected and reused
Come and taste it
The taproom is open Thursday to Sunday, and the tour runs at two.