Bottled 02/04/2014, with a best before date 02/04/2017

Malt-Port sweetness of Port combined with the complexity of beer. 3 year Barrel Aegd.

Bllend of differnet Barrel Aged beers made in collaboraion with Simon Martin.

Strong blond beer aged for several months in Jura Whiskey barrels.

Imperial Stout w. Cocoa, Vanilla - Amaretto. Brewed for the bith of Rocco Tartan (the son of Anthony, the bar manager).

Triple NEIPA brewed with Magnum, Cashmere, Citra Cryo hops and Falconer's Flight.

Amber saison brewed with cacao nibs and spices.

Couldn't decide on the blend, a megablend of different beers.

Part of the Project Barista 2019. "The original Turkish brew was inspired by Turkey’s robust coffee and included not only vanilla, orange zest, nutmeg, figs, cacao and muscavado but also 45kg of Thai coffee. Before barrel ageing, we added more nutmeg, summer orange zest and coffee. After 18 months sat in second use barrels we’re adding Ecuadorian Gonzalo Gaona coffee in the form of a rich espresso, brewed by Redemption Roasters, to maintain big coffee flavours. This is a rich, unctuous and hedonistic coffee beer with a lot going on."

Part of the Project Barista 2019. "The classic Negroni is our founder Darron’s favourite cocktail and this is our tribute to it. Starting with a Brut IPA base, we’ve used liquorice root in the boil to bring a sweet mouthfeel. A hop profile of Summit, Mandarina, Idaho 7, Amarillo and Columbus bring the required bitterness and orange notes with Hibiscus flowers providing the colour. Redcurrant, fresh orange juice and orange zest add freshness and bite, with juniper, coriander rounding out the cocktail character. The Rwandan Vunga coffee was sourced by Climpson - Sons, adding black tea and orange notes."

"nspired by the concept of an “Irish” coffee, we wanted something that was boozy, warming and comforting. We started by bourbon barrel-ageing Brazilian coffee beans, which Quarter Horse Coffee lightly roasted to retain the bourbon flavours and aromas. The coffee joins a Wee Heavy brew that uses Edinburgh Scotch Ale yeast. With added Heather Honey for sweetness, the result is a brew with an aroma of fruit and delicious yeast esters."

"Our take on the Double-Double is double the coffee and double the dry-hopping! We used Mosaic for a deep berry character, with Amarillo and Ekuanot bolstering the strong hop character. A higher than normal mashing temperature gives a residual sweetness, helped with allergen-free hazelnut extract and some vanilla. The Peruvian Huabal coffee comes via Pharmacie Coffee Roasters, and provides notes of baked apple and orange marmalade with a sweet and full toffee body"

Imperial Saison with Rhubarb, bay leaf and Maldon sea salt.

Funky blond ale aged in oak barrels and matured with apricot pits.

Funky dark beer aged in oak barrels.

Beer fermented in the barrel with Merlot pomace. Dry hopped in the barrel.

Mix-fermentation Golden ale aged in oak barrels, with chasselas grapes

Mix-fermentation golden ale aged in oak barrels, with beetroots.

Smoked Stout.

Dry-Hopped Barley Wine.

Assemblage #19.bottled on 24/01/18. Blend made with 100% lambic brewed by 3 Fonteinen from 8 different barrels and originating from 10 different brews.

Season 2018-2019 Assemblage #1. bottled on 13/11/18. Blend made from 8 different barrels originating from 7 different brews. The two and three-year-old lambs were brewed by Brouwerij Lindemans and make up slightly less than 40% of this blend.

Bottled on 25/09/18. The lambic from this blend comes from 10 different barrels and 6 different brews including two from Brouwerij 3 Fonteinen, three from Brouwerij Lindemans and one from Brouwerij Boon.

Oude Kriek with 250g of Scharbeekse Cherries per liter of lambic.

Blond Barley Wine.

Funky Imperial Stout aged for one year in brand new french oak barrels.