"Bière de Garde is a blend of three barrels from three contrasting brews produced in January, July and October 2018. The blend produced an easy drinking, dry, malt-forward beer with balancing bitterness and funk. The bottle fermentation included a phase led by lactic acid bacteria, known as 'sickness', which produces extra weight and fullness to the mouthfeel. Bottled in November 2019, the beer was effectively lagered in bottle at cold ambient temperatures over winter, before completing maturation in the early summer months of 2020."

Blend Five. "Spectre Sister is a blend of two extra pale beers produced in July and August 2020. The worts were made with maize, wheat, oats and rice. They fermented in a mixture of old bourbon barrels and freshly emptied cider barrels (from Oliver's Cider and Perry, and Ross-on-Wye Cider and Perry Company). Conditioning in bottle took place through winter and spring producing an effervescent, bright and delicate saison."

"We used a grist containing 100% floor-malted Maris Otter, to try and capture the rich malty aromatics found when opening a bag from the maltings. In May 2021 we drew a wort from a six hour mash stand. The wort was not heated or boiled, and whole leaf Zappa and Bramling Cross hops were left to steep, before primary fermentation in our coolship, initiated by krausening with actively fermenting spontaneous beer.The resulting raw ale continued fermentation in one Herefordshire cider and one Scotch whisky barrel for twenty three months before blending and bottling. As with all our beers, it was bottled completely flat, with a good dose of primings to produce lively carbonation via refermentation in bottle."

"Saison Hallertau is a blend of four barrels from three worts brewed in January, March, and August 2019. It was dry-hopped with whole leaf Hallertau Blanc, Mandarina Bavaria, and Fuggles.The beer is a bitter, amber saison with a good balance of malt, yeast, and hop flavour. A small quantity was released relatively fresh last year through Favourite Beers, as a tribute to Nicky Norwood, wife of owner Leigh. The further ageing since has allowed time for the wild yeast to significantly modify the hop aromatics and add further depths of funk."

"Saison Hallertau is a blend of four barrels from three worts brewed in January, March, and August 2019. It was dry-hopped with whole leaf Hallertau Blanc, Mandarina Bavaria, and Fuggles.The beer is a bitter, amber saison with a good balance of malt, yeast, and hop flavour. A small quantity was released relatively fresh last year through Favourite Beers, as a tribute to Nicky Norwood, wife of owner Leigh. The further ageing since has allowed time for the wild yeast to significantly modify the hop aromatics and add further depths of funk."

"Still is a single barrel bottling of four year old beer, brewed in March 2018. We have been hoping to find a barrel that would have enough character and bite to exist without the need for carbonation. The wort was made using a turbid mash and underwent an extended boil with large quantities of aged hops. After two nights in our coolship, the wort was transferred to a single 500 litre barrel for four years of fermentation and maturation. The resulting beer was bottled still, without the addition of sugar to produce a refermentation. It has a significant richness for the abv, balanced by a striking hop bitterness, and lingering tannin from the four years in oak."