A complex, satisfying Porter, smooth and distinctive. Roast malt and fruit feature on the palate and the finish is powerfully hoppy.

Very dark, fairly full in body and packed with flavour. Intense, dry tangy character of roasted barley

A rich flavourful brew; deep chocolate in colour with a roasted barley nose and flavour that is a complexity of malt, hops, alcohol and yeast.

Made from gently roasted organic chocolate malt and organic cocoa.

Breakfast Stout. An indulgence of chocolate and speciality malts, Broken Dream is smooth, unctuous and moreish. It's brewed with milk sugar for balance and mouthfeel, along with carefully selected espresso from London's Climpson & Sons. Awarded CAMRA Supreme Champion Beer of Britain 2018.

A full bodied very drinkable stout, dry hopped with Citra, Mosaic, Bravo and Simcoe.

Full bodied stout with flavours of dark fruits, molasses and roasted malts

Milk Stout Dark as a moonless night and smoother than Morgan Freeman in a velvet suit, De La Creme uses added lactose sugar to bring sweet chocolate, caramel and cream flavours to your attention. More than just another milk stout, De La Creme is really the crème de la crème.

Imperial Stout aged in Breckenridge Whiskey barrels

Alcohol-free Stout. Forget the notion this is a beer style that has had its day. Instead, think of it as honeycomb covered in chocolate, because that’s exactly what it tastes like: rich, unctuous and an absolutely decadent treat of a beer.

A well-rounded porter with fruity, sweet notes over a backdrop of hoppy flavour.

Abbey, so called in tribute to the München monks who first pioneered this traditional German style, is a rich and malty doppelbock with a distinctive ever-classic edge. Smooth mouth-feel with mild hop and assertive malty aroma.

Velvety mouthfeel and full bodied richness. A fruity hop bite balances this creamy milk stout

Project Barista combines two of our greatest passions! This series takes the relationship between coffee and beer in different directions, with four unique brews, four kinds of coffee used in different ways, in collaboration with four incredible independent roasters. Press to Zest is a refreshing, tart gose playing with the natural acidity of coffee.

Project Barista combines two of our greatest passions! This series takes the relationship between coffee and beer in different directions, with four unique brews, four kinds of coffee used in different ways, in collaboration with four incredible independent roasters. Our delicious ESB uses classic malts, a traditional yeast and is served with a Siren spin.

Project Barista combines two of our greatest passions - beer and coffee! This series takes the relationship between them in different directions, with four unique beers, four kinds of coffee used in different ways, in collaboration with four incredible independent roasters. Our dark lager is inspired by long pour espresso, perfectly balanced and moreish.

Project Barista combines two of our greatest passions! This series takes the relationship between coffee and beer in different directions, with four unique brews, four kinds of coffee used in different ways, in collaboration with four incredible independent roasters. Mucha Mocha is the big one - all the barrel aged coffee, chocolate and roasty goodness you could ask for.

A gulp of Death By Flapjacks hits you with a huge maple wake up call, jacked up on syrupy goodness. Smooth vanilla, lactose, and a subtle hint of nutmeg complement the honey and crystal malts in this English Porter to provide the pancake-like vehicle for the massive maple flavors. The addition of fresh lemon peel gives a quick palate reset so you can take another crack at this short stack pancake brew.

Bittersweet chocolate flavour comes together with raw, desiccated coconut and malt bill based around Simpson's Extra Dark Crystal. The result is a rich, dessert-y flavour with a light, approachable mouthfeel.