Coffee and dark chocolate on the nose is complimented with a creamy mouthfeel, and slight bitter dark roast coffee finish. The real perfect Irish Stout.
A traditional Yorkshire-Style Pale Ale boasting effervescent floral and earthy aromas due to the use of Styrian Golding hops. A lighter colored English Pale Ale that finishes light and crisp.
"C" Ale is a sub-style of Burton Ale made in Manchester, England. Burton's were mostly strong in ABV and aged for quite some time, as opposed to Mild, which was served fresh.
Jahr is the strongest beer MacLeod will be making for some time. The recipe gets loaded with roasted malts for longevity and then matured for several months before release.
"New-School" English Pale Ale. Style/lineage is so confusing it is a ‘crisis.’ All of the hops are exclusively added late in the boil, also known as the hop-bursting technique...
A moderate, refreshing pale ale with noticeable aromas and flavors of grapefruit, mango and pine, balanced by supporting malt flavors. Hops: Citra, Centennial, Cascade.
he core of Jackie Tar is a strong roast malt character, and from there working back to build an appropriate spectrum of flavor. Although hopping is medium-low, two late hop additions add nuance to the finish.
‘Brown Stout’ means a lot of things throughout brewing history as beer styles are always adapting to changes in ingredients, brewer preferences, taxation, and technological developments...
Very similar to an American Light Lager. This beer uses a generous amount of flaked corn to achieve a light, crisp body! Late hop additions of Cluster contribute floral and spice on the nose and palate.
There are those who think it should taste like nuts and those who think it should be a clone of Newcastle Brown Ale. It is up to you to decide which camp you are in and if our example passes muster.
One malt and three hops makes for an approachable, refreshing beer that can still be enjoyed for its delicate complex flavors. An ode to a wonderful base malt, Golden Promise, and classic European hop varieties.
In the search for a more intense stout that retains the complexity of the malts, yeasts, and hops, we’ve come up with this expressive concoction. A heavy, black, full, very dark chocolate, espresso.
The style/lineage of this beer is so confusing it is a 'crisis.' All of the hops are exclusively added late in the boil, also known as the hop-bursting technique. New World hops (NZ and USA) are used in this beer for big juicy aroma and flavor.
This beer is one to satiate beer drinkers and beer history folks alike. Derived from an 1896 recipe from a now defunct brewery in Dorset, England. Despite being a very popular style for a time the full story of "AK" was unfortunately lost