A gentle delicate light lager, subtly flavoured yet refreshing to the full. OG - 1036° to 1040°.Click Here for brewing instructions. Brew enhancer ...
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Reminiscent of the slightly hoppier lager style beers popular throughout Canada.OG - 1036° to 1040°.Click Here for brewing instructions. Brew enhan...
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A dark sweet yet subtle beer brewed to quench the thirst and satisfy the hunger.OG - 1036° to 1040°.Click Here for brewing instructions. Brew enhan...
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Light and delicate, this pilsner is a great thirst quencher.OG - 1036° to 1040°.Click Here for brewing instructions. Brew enhancer #2 recommended.
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1.8kg Genuine dark, full of body and very hoppy.
Very dark and very hoppy, a rich beer of great character – serve chilled. OG 1036° to 1040°. Click Here for brewing instructions. Brew enhancer #3 ...
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A gentle, delicate light lager subtly flavoured, refreshing to the full – serve chilled with a slice of lime.OG:ABV approx (% vol.): 4.0%Click Here...
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Golden crisp beer popular in northern Europe. Light and refreshing.OG - 1036° to 1040°.Click Here for brewing instructions. Brew enhancer #2 recomm...
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Being such a versatile beer style, the IPA has been pulled left and right over the years - but this one is the perfect mix of bitterness, fruitines...
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A dark sweet yet subtle beer brewed to quench the thirst and satisfy the hunger. OG: 1036° to 1040°ABV approx (% vol.): Click Here for brewing inst...
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Peach Flavoured IPA - Peaches are thought to have originated in China around 12,000 years ago! When Alexander The Great conquered Persia, he took p...
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Coffee Flavoured Porter - Porters originated in 1722 and got their name from London street and river porters who were likened to the bold flavours....
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Lemon Radler - Radler (meaning ‘cyclist’ in German) was a style invented in Deisenhofen, Germany, back in June 1922. A local innkeeper created a bi...
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1.8kg A full flavoured Irish style brown ale, easy drinking, mellow, yet powerful classic brown ale.
Watermelon Sour Beer - Sour beers date back to Eighteenth-century Belgium. However, it is a hot debate about what came first: using Brettanomyces y...
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