Brewed with peach puree for crisp, tart, and fruity refreshment

Dry Hopped Sour. Calypso roars with sharp, spritzy and mouth-puckering sensation, accented by tropical and citrussy hop aroma. It's clean, refreshing and always keeps you going back for more. Our sour showcase rotates the dry-hopping, so each brew offers something different and unique. This batch features Cascade, Centennial and Wilamette.

Tangy raspberry and juicy pineapple combine in this spritzy sour. A summer crusher, perfect for a day at the beach, a picnic in the park, pints at the pub, or just chilling on the sofa.

2 barrels of oak aged golden sour were blended in stainless and left to rest on whole locally picked crab apples for several months. Bursting with fresh apple zinginess!

In 2019 we brewed a rye-heavy wort which we put into an oak butt to ferment with our own mixed culture. After several months, it finished fermentation with a good amount of sugar remaining. This sweet, slightly spicy, sour beer needed something special added that would contrast the sweetness. Similar to our Blueberry Sour, we decided to experiment with Blackcurrant puree to bring big, mouth puckeringly dry tannins & a bit of bitterness to balance it out.

The IPAs of yesteryear were brewed strong, bitter & hoppy in order to withstand travelling long distances/ageing - a vast difference to what we generally accept IPAs to be today. We wanted to make something that bridges that gap & brewed a barrel aged, mixed fermented beer, generously hopped with Nelson Sauvin & Amarillo hops. The resulting beer is fruity and funky with a hop character that will continue to develop over time.