An ultra-experimental mish mash of styles. This is an oak aged Imperial Weizenbock.

A big, bold mouthfeel backed by some powerful banana and classic weizen notes, balanced by an ecclectic yet bizarrely balanced variety of hops from America (Simcoe) the Czech (Saaz) and the UK (Brambling Cross).

The beer is at 10.2% ABV and has been aged on toasted French oak chips. As close to bannoffie pie as a beer can taste. Seriously.

This beer was the brainchild of our German Lead Brewer Franz.

9,995 bottles produced.

Abstrakt AB:14

18 began life as an Imperial Brown Ale before we bombarded it with Scottish tayberries and purple raspberries and locked it away in rum barrels for two years, infusing rich dark fruit flavours and oaky warmth into the mix.

In a 21st century tribute to the ancient London tradition of blending stock and young ales, we then carefully blended it with a fresh & hoppy batch of specially brewed Black Ale, adding a burst of blackcurrant and citrus to this complex Imperial Brown.

Abstrakt AB:18

Using all of the same ingredients that we use in the original Tynt Meadow, we have produced a lighter, refreshing English style blond.
This beer is 5%, and bottle conditioned.

Tynt Meadow Blond

Trappist beers tend to be named after the place in which the monastery is situated. We’ve called ours ‘Tynt Meadow’, to honour the link with the plot of land on which monastic life was refounded here in the Midlands almost two centuries ago. Being part of the great Trappist tradition, we’ve chosen to produce a strong dark ale, but one with a clearly English character.

Tynt Meadow is mahogany-coloured, with a subtle, warm red hue, and a lasting beige head. Its aroma carries hints of dark chocolate, liquorice, and rich fruit flavours. The beer is full-bodied, gently balancing the taste of dark chocolate, pepper, and fig. It leaves a warm and dry finish on the palate.

Tynt Meadow

Old Peculier is possibly one of the country’s most well-known and loved ales. This unique, beautiful brew is often imitated but never matched and is sold literally all over the world. 

With countless awards to its credit, it is something of which every Briton can be very proud and is the epitome of the greatest of British brewing tradition. 

In the early years of the modern brewing era, about two hundred years ago, many brewers produced a dark, strong ‘stock’ beer in the winter months, to provide a base amount of fermented beer to add to beers brewed in the rather more volatile months of the summer. 

Old Peculier probably owes its origins to this. The name pays tribute to the unique ecclesiastical status of Masham as a ‘Court of the Peculier’ and is also reference to the strong characteristic of the beer! For many years it was affectionately referred to as Yorkshire’s ‘Lunatic’s Broth’.

Old Peculier

Islay Brut is a blend of four barrels from three separate golden worts produced in March, May, and August 2018. One of the brews fermented in small Islay whisky barrels, imparting aromas of maritime peat smoke.

After blending in Spring 2020, a large quantity of golden caster sugar was added for a period of refermentation. This produced a strong, dry beer with sweet, smoky and spicy aromatics.

Finally, the beer received a large dose of primings to produce a rolling, Champagne-type, carbonation. Serve at fridge temperature and pour gently.

Islay Brut

English hopped beer made from a blend of solely three year old brews, produced in January and April 2020. The beers were made from turbid mashes using pilsner, wheat and rye malts. The resulting wort was boiled with aged hops, before spontaneous fermentation in old white Burgundy barrels. The blend focused on building a perfect base for an addition of wonderfully complex, but relatively subtle English-grown hops. We aimed for a balance of spicy and fruity aromatics, with nothing too characterful to obscure the incoming dry-hop, underpinned by a moderate acidity with just enough volatile acid to give it some life. The blend was dry-hopped with undried "Low Carbon" hops from Brook House Farm, up the road in Herefordshire.

Twig

This is a new blend, created to capture the remarkably light and fresh citrusy character we find in some of our older barrels. It was made from a blend of pale beers, consisting of 2 barrels of 4 year old beer, and 2 barrels of 3 year old beer. The barrels making up the blend were selected for their combination of bright citrus acidity and balancing deep funk, to produce a complex yet elegant summery beer. The finished blend was dry-hopped with fresh whole-leaf Czech Saaz hops, for their wonderful noble aromatics, along with a touch of US Citra to highten the lemon/grapefruit notes of the fermentation. Bottled straight from the dry-hop tank to capture as much of the hop as possible, the finished beer then conditioned in bottle for 5 months.

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