WinterWelcome Ale is available to order from now until the end of November (or while stocks last). It is a limited edition brew with a collectable label. This year the label features a drayman delivering a case of WinterWelcome Ale to a pub with a welcoming real fire.

Fom Little Pomona: still, dry barrel aged cider Somerset Redstreak is an apple characterised by its top notes of juicy, bright citrus fruit and slightly green tannins. We were lucky to be able to purchase this apple, all handpicked, from Albert and Mike Johnson at Broome Farm in Ross-on-Wye, Herefordshire. We didn’t set out to make a single variety. Those high notes are great but often without the bass, things are never really complete. As always our approach was simple, we pressed into tank and left the juice to ferment spontaneously. Post fermentation we racked into three ex-Chardonnay barrels and left them to rest for nearly eight months. During this time the cider evolved in an interesting way, the oak acting to flesh out and broaden the liquid without altering its essential character. In the end we retained, actually increased its mouth-watering juiciness, as well as softening the tannins and bringing on board some sweeter, vinous elements from the oak to create something lovely, fresh, delicious and complete. Enjoy cool not cold. Gluten free. Vegan friendly. No added sulphites. 6.7% abv

The classics are classics for a reason, but that’s no reason not to give them a fresh twist. We hooked up with WWFM to host the party on the 7th of August and to remix a classic pilsner style beer. Bringing that sweet sessionability with some herbally hoppy flavours.

Fom Little Pomona: lightly sparkling, deft barrel influence Cidermakers spend a lot of time thinking about fruit and therefore harvest. This cider was borne of that. 2019 was a difficult vintage, a cool summer and worse in the autumn, with extensive rains and serious flooding. Ruthless fruit selection on our part meant we made less cider than we’d hoped for, but we are very proud of what we did make, We are calling this cider Harvest and it brings together the best of 2019 after time in barrel. Unsurprisingly it favours the early variety Browns Apple (60%), ripe before the rains came, with the addition of three classic late season varieties – Yarlington Mill, Dabinett and Harry Masters Jersey in roughly equal proportions, and then bottle conditioned. The fresh, citrus vibe of Browns Apple tames any overt sense of the barrels and lifts the intense fruit richness of the late season apples. In the end it’s bright, juicy and full of ripe fruit. It’s fully reminiscent of the tastes, smells and feelings of warm orchard days and the long shadows of harvest time. Drink cold. Not frozen. Gluten free. Contains naturally occurring sulphites 7% abv

Fom Little Pomona: pét nat ciderkin & blackcurrants Hard Rain, made from the second pressing of apples with the addition of spring water, is our interpretation of an old historic drink, ciderkin. We also like to think of it as upcycling pomace. Hard Rain Hot Pink is about as English a drink as it gets. We combined a ciderkin made from a wonderful, super ripe, classic apple variety called Egremont Russet with a little Somerset blackcurrant wine made by our great friend Martin at Pilton Cider in Shepton Mallet. Naturally sparkling, it strikes a joyous balance between the apples and blackcurrants, and with its wonderful colour, zippy core of red berry fruit and fleshy, creamy, apple tart flavours it’s something to both intrigue and crush at the same time! Stand upright and chill well before opening. Gluten free. No added sulphites. 5% abv

Fom Little Pomona: bottle conditioned ciderkin with hops Made with the second pressing of apples with the addition of spring water, this is our modern interpretation of the old historic drink, ciderkin. Here we used the dessert apple Egremont Russet, spontaneously fermented in tank on top of apple lees. Later on we infused with whole Chinook hops, grown by our friends here at Brook House Farm, before bottle conditioning. Originally from the Pacific North West, Chinook has happily made its home in the Herefordshire countryside. With its grapefruit and pine freshness, it sits beautifully with the bassier baked apple and nutty notes of the Egremont Russet. Combined they make for a breezy, bright glass of fruit, flowers and herbs that could, and possibly should, be crushed all day long! Naturally low in alcohol, it’s a super-refreshing, thirst-slaking drink in which all the grapefruit, pine and gentle bitterness of the hops meets the bold spiciness of russet apples! This re-creation of ciderkin, an old drink of agriculture, is designed to slake a thirst and does this well. Bar snacks are also perfect though, as are glorious salads, vegetarian fare and herby fish and chicken dishes. Contains naturally occurring sediment. Store upright, chill well and pour quickly. Vegan friendly. Gluten free. No added sulphites 4% abv

The ‘Alphonso’ mango is one of the highest quality and freshest varieties of the mango family. With a rich and creamy texture, it really sits apart from the rest. As will this New England IPA. A tropical twist on a classic NEIPA base with sweet mango pushing through the hoppy flavour profile.

We've joined our mates over at Toast Ale to brew Burnt - a Porter style beer full of caramelly, roasted flavours with just the right amount of blackcurrant and citrus to balance it out. Toast Ale brew using a blend of wasted bread to highlight the impact of food waste on the planet. We know we have a duty to be more green and sustainable, so we've joined them and a load of other breweries to highlight the impact of climate change, ahead of the COP26 conference later this month.

This is a hoppy red ale from Bristol that has been crafted to have just the right amount of spicy, caramel malt profile to mark it apart from the usual. With a floral aroma and a fruity hop finish this beer has it all.

We roasted our Bones over the fires of hell and created this fiendishly thirst-quenching black lager. As cold as the Devil’s heart, Flesh is light, refreshing and crisp - just like a lager

Hoppy strawberry dreams and mango ice creams.

Fom Little Pomona: wild ferment bottled as pét nat From gnarly old trees in a hundred-year old hill top orchard, we handpicked a quarter ton of Shropshire Prune damsons. To capture the wonderful aromatics, we carbonically macerated these along with some Thorn and Hendre Huffcap perry pears for four weeks, before pressing them and running the juice into barrels to ferment spontaneously. Later on we added more freshly pressed perry pear juice, this time from three French varieties, plus the juice of 40kg of that historic gem, the medlar, and bottled it. The result? An incredibly attractive and astonishlingly aromatic, sparkling fruit bomb – summer pudding in a glass! Both a little different and a lot special - please chill it well and pour it fast. Honestly, it can be a little frisky! Gluten free. Contains naturally occurring sulphites

Fom Little Pomona: Dry, still cider Egremont Russet is one of the great cider apples but few think of it in that context. We took these beautiful apples, fully ripe from a great growing season, milled and macerated them before pressing and fermenting spontaneously in tank. Towards the end of fermentation, we moved the nascent cider into ex-white burgundy barrels to mature on the fine lees for eight months, before blending and bottling, still without additions. This has emerged as wine-like as cider can be. Pale yellow with green highlights, it has a very attractive nose of stone fruits, sweet apple and subtle nuttiness. It’s pristine and clear, glossily textured in the mouth and laden with ripe melon and kiwi fruit, freshly cut yellow apples, hints of aniseed and green mountain herbs, and a distinct nut skin note to the finish. Drink cold, but not too cold. No added Sulphites. Gluten free. Vegan friendly 8.4% abv

Fom Little Pomona: Still Dry Fine Cider Made predominantly from a rare variety of apple called White Beech; a beautiful pale yellow, speckled apple, that Little Pomona paid far more for than any other apple they've ever brought - as they put it "we just had to have them"! Pressed along with some Major & Browns, it was then moved to some ex-cognac, white burgundy, & chianti barrels for the last part of the fermentation. This is how they reckon the finest ciders would have tasted 200 years ago, before the decline & subsequent fall from grace of such creations. Which is fascinating to think about while you drink it. Super juicy & joyful, it is perfumed on the nose, with notes of peach, honey & lemon blossom. It's fruitfulness gives an impression of sweetness, but it's in-fact bone dry. 7.3% abv.

Fom Little Pomona: Sparkling, dry perry We were very thrilled to get hold of three varieties of French perry pears in 2020, grown by our friend Stephen Ware at Throne Farm in Weobley. We stored handpicked Longbois, Faucett and Antricotin in approximately equal quantities to let them fully ripen, before milling and macerating for 48 hours. After pressing they were sent to tank to ferment spontaneously, before later bottling as a pét nat. No additions. The result is a sleek, elegant perry that oozes creamy ripe pear fruit – the whole fruit that is, including skin and core – along with distinct lime leaf, aniseed, kiwi and melon. Subtle tannins, gentle sparkle and soft acid rounds everything out perfectly. Drink cool, not cold. No added sulphites. Gluten free, vegan friendly. 6.6% abv

Free spirited West Coast vibes in this California Common. An ale brewed with lager yeast, its toasted malt flavour is refreshed with classic Northern Brewer and Azacca hops for a heady evergreen and tropical fruit aroma.

Gummy, our Bubblegum IPA, packed with tropical hop flavours like pineapple, coconut and pear as well as lots of haze. Gummy is a hop powered pop party to see out those January blues with a bang.

Leffe blonde beer is a highly fermented beer to be savoured. The ingredients are light malt, corn, water, hops and yeast, which give it a bright golden colour with dazzling reflections. The taste is full, sweet and fruity (with a hint of bitter orange), and the after-taste is powerful and surprising.

Raspberry & Yuzu Sour Tangy citrus and juicy berries combine in this spritzy sour beer. A summertime crusher, perfect for a day at the beach, a picnic in the park, pints at the pub or chilling on the sofa!

Blurb: The Norris can unscramble egg, The Norris can do a wheelie on a unicycle, The Norris can make a slinky go upstairs. This Norris will make you pucker up with flavours of super sour chuckleberry and oak. What’s a chuckleberry I hear you ask? It’s a British hybrid of gooseberry, redcurrent & jostaberry. So expect tart red fruit flavours combined with 80 days of oak ageing in ex chardonnay barrels for a hint of vanilla, turmeric and grapefruit.

Fermented with our Belgian house strain, this beer is crisp, refreshing and at 3.2% is oh-so-thirst crushing! The perfect beer to sup on as we are reminded it’s not too far away until we ease into the longer and warmer days, for catching up and making new memories with friends. After all, no other season can match the bounty of hope that greets us in the Spring. A base of Pils malt, 25% flaked oats and 25% wheat provide the background for hopping with Brewers Gold, Savinjski Goldings and a small dose of El Dorado – think dry, zingy, tropical. It’s an absolute delight!

The light sweetness in the crystal malt balances seamlessly with aromatic Mosaic & Amarillo hops. The combination results in an IPA that wears its inspirations on its sleeve and has its own special place on today’s varied and delicious IPA tapestry.

New England IPA brewed with Galaxy and Azacca hops.

Alcohol-free craft lager. Easy drinking, full-flavoured but elegant. Light herbal and floral hop aromas, a hint of caramel with peppered spiciness on the palate and a touch of orange at the end.