These beers are available now. Some of these are year round core beers. Others are rotational, or one-off specials.
We have 4 year round core beers. They’re available all the time…
See all the awesomey specials we’ve brewed. Yes, ‘awesomey’ is a word.
Like we said, we love working with others. See what magic we’ve created with our friends.
A Berliner Vice #2
Aged in Louis Jadot Chardonnay Barrel for one month and finished with our house yeast. This version was finished with a heavier carbonation. Our first Boundary special to go on general sale to the public!
A Berliner Vice #3
Our third Berliner, in a series that began as a Galway Bay collaboration. This one is a light, 2.7% Berliner Weisse aged in a Louis Jadot Chardonnay Barrel for 2.5 months. Think citrus, light on the nose and palate, with a raw biscuit mouthfeel. This version was carbonated lower than the first two. It might be a bit special.
A Berliner Vice: Derek
A distant cousin of Chloe Dancer. More raspberries. Less tart. Just as splendid.
A Berliner Vice: Nearly Nilsson
3.4% pH 3.6
A Berliner Weisse primary fermented in Chardonnay barrels with coconut, lemon zest and lemon juice.
Big. Ass. Stout.
This is a Big Ass Stout. A double mash. The second mash was mashed in with the first wort. With a ridiculous final gravity. Wowzers. It's ok if you don't know what that means. A chocolate milkshake party.
Brett Pale Ale
This is our American Pale Ale with Brett. By accident. But it's a beautiful mistake. We promise.
The first in our D'être Saison Series. It was a light and straightforward Saison. Textbook, really. Until we dryhopped it up the wazzoo with some Sorachi Ace hops. It's lemon, Jim, but not as we know it. Mmmmmmmm.
D'etre: Ace*d .2
Second iteration of Ace*d. A little bigger than it's predecessor. It was a light and straightforward Saison. Textbook, really. Until we dryhopped it up the wazzoo with some Sorachi Ace hops. It's lemon, Jim, but not as we know it. Mmmmmmmm.
Saison with just a wee bit of Damson
We made a dry, estery Saison to blend in a wine barrel with some Geueze from Belgium. It'll be awesome. We brewed a little extra of the regular Saison to release immediately. Have at ye.
Saison with Passionfruit.
A Saison. With Raspberry. And Blackberry.
Saison with just a bit of Rhubarb.
ABV varies with each release.
Clean. Soft. Perfect.
The first in our Chilli Porter series. This bad boy had some Chipotle added at the end of the boil. Chocolate, coffee, sweet, yummy. With a little heat towards the end.
Filthy Animal #2
Chilli Porter. Bigger beer. Smaller chilli.
Filthy Animal .3
Chipotle & Birdseye. Heat turned up past 11.
Our take on a NE IPA; murky, hazy, low bitterness and absolutely delicious.
ABV varies with each release.
Our Pilsner. Dry, crisp refreshing, generic. And ridiculously crushable.
ABV varies with each release.
A new Beer Series for us. A massive Stout. You're welcome. Drink now, or save for after the 'summer'...
The first in our Imperial Stout series. We've been dying to brew this. This version was totally inspired by Local Homebrewing God, Lee Goudie.
This IIPA sees our favourite Push & Pull, Imbongo, turned up to 11.
Our Anniversary is in March. We may have something planned. We first wanted to experiment with mash temperatures to see how dry and light we could make a big IIPA. So we took our core IPA and did exactly that. Enjoy! #cantwaittillMay
Our first bottled Mixed-ferm Saison. Using our House Culture, we aged this Raspberry Saison in a Pinot Noir barrel and allowed the Critters to do what they do best. This beer is the future. THE FUTURE!!
Push and Pull: Dr Rudi IPA
Our imaginations were caught after using this New Zealand hop in Border Hopper. So we ordered more! Think sessionable, bubblegum, toffee apple, cranberries, sherbet and a pine tree brushed along your tongue with a touch of tropicality. This hop is a true enigma.
Push and Pull: Inoffensive
5.5% BB 17.6.16
The definition of easy drinking. Incredibly inoffensive.
Push and Pull: L.I.C.
5.5% BB 2.9.16
This Push & Pull IPA was hopped with Citra, Cascade, Centennial, Sorachi Ace and Dr. Rudi. #mixture
Push and Pull: Woodworkers.
We brewed this for the Lavery's Christmas Beer Tent. A year ago, we advertised our first membership offer there. This year, we're having our beer sold there! Clean, dry and super hoppy!
Push & Pull. All the hops.
Chinook, Amarillo, Mandarina Bavaria, Simcoe, Citra, Mosaic and Vic Secret. Jackpot.
Push & Pull: Almost Nilsson
An IPA. With raspberry and coconut. Literally.
Push & Pull: Black Mass
This Dark IPA was brewed for the Wake Festival in Belfast. Magnum, Columbus, Sorachi Ace, Dr. Rudi and Cascade.
Push & Pull: Chinook, Amarillo and Citra.
IPA with Chinook, Amarillo and Citra
Push & Pull: Citra and Simcoe
IPA with Citra and Simcoe.
Push & Pull: Comet
The latest in our rotating hop Push & Pull series. Showcasing our new malt bill based off Imbongo, this badboy is hopped with a new (to us) hop, Comet. Citrus. Grapefruit. Summer.
Push & Pull: Ekuanot and Huell Melon
IPA with Ekuanot and Huell Melon
Push & Pull: Funkacidic
Another one of our 'failed' experiments. We're getting worryingly good at these. Hopped with citra and centennial with some wild yeast added (intentionally). Think grapefruit, tart, refreshing and just.the.right.amount.of.acetic.
Push & Pull: Mandarina Bavaria, Ekuanot & Mosaic.
IPA with Mandarina Bavaria, Ekuanot & Mosaic.
Push & Pull: Simcoe
IPA with Simcoe.
Push & Pull: Vic Secret, Wai-iti and Simcoe.
IPA with Vic Secret, Wai-iti and Simcoe.
Silver Lining. Berliner/Saison hybrid with Peach. 5.5%
Small. Ass. Stout.
A smaller ass version of Big. Ass. Stout.
Really a means to an end; the second runnings of our first ever brewday. We pitched a mixed culture of different strains of pediococcus, lactobacillus and brettanomyces. We took one keg from this concoction to ABV 2015. Think tart, toast, chocolate and wildcard. We then pitched the rest into some Louis Jadot Pinot Noir barrels with a special brew. Sour Bake’s big brother will be released in 2016. Probably...
Innoculating our Export Stout in a Louis Jadot Pinot Noir barrel way back in March 2015, we used a house blend of Brett, Lacto, Pedio and Sacc.