We've got a new recipe! An English Brown Ale. In the 18th century, Brown Ales were lightly hopped and brewed with 100% brown malt. Today, most brown ales are brewed with 2-row base malt and are sweet in finish and a bit lower in alcohol. This English Brown Ale is brewed with 70% English Pale Ale malt which gives a complex malty flavour including bread, honey and dried fruit notes. The Crystal Malt that crunches in the mouth contributes to the darker colour and gives the beer

Banana in beer? Oh yes, it’s possible. It's not that we put real bananas in the beer; it's a natural ester called ‘iso-amyl acetate’ which is produced by the yeast and is a byproduct of the fermentation process. Let me introduce our new recipe, the 340 Dunkelweizen. A mahogany-coloured weizen beer with a subdued banana aroma and light caramel taste. It is my first recipe since starting here so I am very excited about it because it is also the first time we are using reused ye