Mash up of spicy Rye and zesty Hops. One of our first recipes that made it out the kitchen.

After a week of slow fermentation on the skins, the fermenting grape juice was transferred off the skins and blended with a wort consisting of malted barley, and wheat, hopped with glacier leaf hops from 2013. The blend of grape juice and wort was allowed to co-ferment for around 2 months in stainless steel when it was put to the same Pinot Noir barrels used for the 2018 Terroir Project beer for a further 8 months of fermentation and maturation, before emptying back to stainless in July 2019 for conditioning.

Inspired by smoke stacks and steam engines of Mordor/ The Black Country. A nod back to the smokey Porters and Stouts of the Industrial Revolution, invented in Shoreditch. One of the first recipes that made it from our 23 litre home brew kit.

So it�s a contradiction in terms. A Black India Pale Ale?! The concept we came up with revolved around the old chewy sweets �Black Jacks & Fruit Salads�. We wanted to take a big, fat IPA and lace it with undertones of slight roast and aniseed and blend with the huge tropical aromas of Pacific West coast hops. We gained the hint of roast by using Carafa malts from Germany. They give us the dark colour and a touch of roast but minimal bitterness, thus letting the hops fly and fly!

A smack of citrus with hints of warm blood orange aromas brought on by refined malt bill and loads of juicy hops. All hail Bloody �Ell!

Nanobot, our perfectly poised 2.8% Super Session IPA is packed with power hitting citrus notes of grapefruit and tangerine, a tropical twist of pina colada and a refreshing piney bitter finish all from a Sabro and Simcoe dry hop to give you the full body and hop forward flavour of a regular 5% IPA at a lower ABV that you can session for hour