Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground), malted barley, roasted malt, yeast and hops. Fermented in ‘stone Yorkshire squares’.
The collectable label on Winter Welcome Ale this year celebrates the centenary of the Flying Scotsman. A limited edition brewed for the short days and long nights of winter. The full body resulting from fermentation in ‘stone Yorkshire squares
This doppelbock has a deep malty aroma with hints of caramel and dried fruits, like fig and plum. The mouthfeel is rich and full-bodied with some warmth. Flavour showcases malty sweetness balanced by a subtle hop bitterness.
Crafted in collaboration with DosKiwis Brewing, hailing from the shores of New Zealand, Shipwreck Bay is a bold West Coast DIPA built on a 100% barley malt base.