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Abbeydale - Sheffield, S Yorks

Black Mass – 6.7%

Black, bitter and beastly IPA! Abundant Green Bullet, Columbus & Cascade hops.

Pilgrim – 5.0%

Seasonal pumpkin beer. Full bodied and golden with grapefruit and herbal tones.

Arbor - Bristol

ZZ Hop – 4.3%

Session strength NEIPA with lots of Citra and Mosaic hops. Cloudy and super juicy!

Bowtie - Watford

Old London Porter – 5.0%

Complex flavours of dark chocolate and biscuit reminiscent of chocolate digestives.

Brentwood - Brentwood, Essex

Shamrock – 4.3%

Velvety Milk Stout with hints of chocolate and coffee.

Creative Juices - Rickmansworth

Ready For Love – 4.3%

Pope's Yard collab. DDH pale produced to promote the local LGBTQIA+ community.

Crossover Blendery - Hitchin, Herts

Bramble, Thorn & Briar – 6.1%

A blend of 1, 2 and 3 year old golden ales. Spontaneously fermented and barrel-aged. Refermented on organic Driscoll Maravilla raspberries and Driscoll Victoria blackberries from Herefordshire.

Damascene – 6.3%

A blend of 1, 2 and 3 year old golden ales. Spontaneously fermented and aged in neutral French oak barrels. Refermented on Damascene damson grown in Worcestershire.

Obsidian – 6.3%

A blend of 1, 2 and 3 year old golden ales. Spontaneously fermented and aged in neutral French oak barrels. Refermented on Ben Tirran blackcurrants grown in Norfolk.

Red Tails – 6.8%

A blend of 1, 2 and 3 year old golden ales. Spontaneously fermented and aged in neutral French oak barrels. Refermented on Morello cherries from Kent, and organic Driscoll Maravilla raspberries from Herefordshire.

The Cuckoo – 5.7%

A blend of 2 year old golden ales. Spontaneously fermented and barrel-aged. Refermented on sour Morello cherries from Kent, and Ben Tirran blackcurrants from Norfolk.

The Pershores – 5.9%

A blend of 1, 2 and 3 year old golden ales. Spontaneously fermented and barrel-aged. Refermented on Yellow Pershore plums grown in Worcestershire.

The Stones – 7.7%

A blend of 1, 2 and 3 year old golden ales. Spontaneously fermented and aged in neutral French oak barrels. Refermented on whole bunch Pinot Noir grapes from Herefordshire. Finished with plum stones.

YQ Pale Ale – 4.2%

Light, bitter pale with Maris Otter malts and Archer, Chinook and Cascade hops.

Farr Brew - Wheathampstead

Oatmeal Stout – 5.0%

Rich and chocolatey, Carafe Type 3 in the mash adds a little touch of smoke.

Front Row - Stoke-on-Trent, Staffs

Not Straight – 4.5%

Smooth creamy 'Banoffee stout'. Sweet banana restrained by a malty bitter base!

Gravity Well - Tottenham, London

Abstract Coordinates – 5.0%

Fruited sour with tart raspberry complemented by sweet mango & vanilla.

Termination Shock – 5.3%

Nelson Sauvin & Mosaic hops give this pale a white wine & gooseberry character.

Kernel - Bermondsey, London

Bitter Simond's 1880 – 5.3%

Simond’s of Reading 1880 recipe. Goldings hops for flavours of marmalade & tea.

Brown Ale – 5.6%

Strong, full-bodied brown ale. Five different malts provide backbone of crispy toast.

Export India Porter – 5.5%

1850s throwback with modern hops. Chocolate, coffee, tobacco & leather notes.

Left Handed Giant - Bristol

Bookshop Pale – 4.2%

Citra-hopped floral pale ale brewed for The Old Bookshop micropub in Bristol.

Macintosh - Hammersmith, London

Best Bitter – 4.6%

A balanced beer brewed with floor-malted Maris Otter & Kentish hops.

Mad Squirrel - Potten End, Herts

$umo – 4.7%

Brewed with fresh hops. Expect tropical fruit, dank herbs and weighty bitterness.

Aztec Mountain IPA – 6.2%

Tropical, floral notes with aromatic tones of pine for an ever so slightly bitter finish.
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Any allergens shown have been compiled from various reliable sources. Staff will also have access to a complete list. If a beer is shown as unfined or vegan it will not contain fish-based finings. Otherwise, assume it does.