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Our next hazy...details to come, but just making s

Our next hazy...details to come, but just making sure you'll believe us when we say there is a stupid - yep completely overdone- amount of NZ and Aust whole hop flowers being used. Got to clean up now.

It's been cold - so we brewed BIG WINTER! The cans

It's been cold - so we brewed BIG WINTER!
The cans says:
We brew Big Winter once a year to celebrate frosts, snow flurries and the smell of wood fires - a New England Winter. A strong Belgian Dark Ale, Big Winter has an aroma of dark fruit, burnt sugar and toffee, before taking you to a body of rich malts, chocolate and lingering candy sweetness. Wait for a cold evening and wear a beanie.
ABV 8.6%
IBU 30
HOPS: Stygian Golding
Malts: Cystal Dark, Coopers Ale, Crystal & Chocolate
Adjuncts: Brown Sugar & home made dark candy
Big Winter was openly fermented with a Belgian Abbey style yeast with an unrestrained fermentation temperature. The body is sweet but the finish is dry.
The beer underwent a secondary fermentation in the can to naturally carbonate the beer and add depth and texture.
At the brewery door, our usual legend independent bottleshops and going online.
Blow the froth off a few. #smalltowner

Can't walk past a blue carton

Can't walk past a blue carton

Hello to Grandad Brown! The can says: We still can

Hello to Grandad Brown! The can says:
We still can't get over the love for our humble English Brown Ale. The first beer we brewed and still delivering classic flavours of caramel, coffee, chocolate and nuts, balanced by Australian hops. A hint of sweetness, a touch of caramel rye, low bitterness and a glowing reddish-brown pour make Grandad Brown love the biggest glass you've got.
ABV 4.5%
Hops - Superpride
Malts - Crystal, Crystal Dark, Coopers Ale, Chocolate, Amber, Caramel Rye & Rolled Oats.
We carefully tweaked our brown ale by slightly increasing the finishing gravity and by using a low percentage of caramel rye in the malt bill to add interesting complexity and a gentle caramel through the entire palate.
Every batch of Grandad Brown is openly fermented, as is still done in some English ale breweries, and undergoes a secondary fermentation in the can or keg to naturally carbonate the beer, improve mouthfeel, increase flavour stability and test our skills!
At the brewery, shipping to our usual legend bottleshops and going online.
Blow the froth off a few. #smalltowner

Roll up roll up - full bar reopening this week: We

Roll up roll up - full bar reopening this week:
Wednesday 11-4
Thursday to Saturday 11-6
A few sweeteners too:
From 5-6 Thursday & Friday all pints $8
11-12 Saturdays 20% off squealer & growler fills. We have a good supply of squealer bottles.
Please call to book a table we have limited capacity.

Cracking New England afternoon. Getting close to t

Cracking New England afternoon. Getting close to turning this new can around too.