A traditional Bohemian Pilsner with a rich, complex maltiness and a crisp finish.

Our Bohemian Pilsner is deep gold in appearance with a high bitterness and long lasting creamy head. The yeast employed is a classic German Pilsner yeast that leaves a very clean taste.

The yeast under the lid is an 11g pack of Fermentis S-23 lager yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.009 (2.3°P), resulting in 4.8% alcohol by volume, 37 Bitterness Units and 6 SRM/12 EBC colour.

Ferment at 15°C/59°F for 3 days and then increase to 18°C/64°F for a diacetyl rest to complete fermentation after another 3 days. Cooling can be put on at Day 6 when the SG should be about 1.009.

As an option, hop aroma and taste can be elevated if the brewer makes a hop tea of 1-2 oz. (28-56 grams) of any Czech (or German) hops in a French coffee press. Add approx. 900ml of hot boiled water to the hops, stir and then steep for 20 minutes. Plunge the solids and add the green, filtered hop tea to the mix of ingredients in your fermenter (before adding the yeast). 

An authentic Brown Ale with a dark-fruit character.

Our English Brown Ale has a dark brown appearance from a range of speciality malts employed in the recipe. The resulting beer has an array of flavours that includes raisins, plums, figs, nuts, biscuits, caramel and toffee, that last into the finish. The hops provide a moderate level of bitterness that helps balance the dark-fruit malt flavours.

The yeast under the lid is an 11g pack of Fermentis S-04 yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 18 Bitterness Units and 25 SRM/50 EBC colour.

Ferment at 23°C/73°F.

Our Summer Ale is straw-coloured in appearance with a low bitterness. Technically it is regarded as a Cream Ale – an ale version of a lager beer. It therefore ferments warm (23°C/73°F) with great efficiency with our ale yeast, but with the resulting taste profile being similar to that of a light lager.

The yeast is an 11g sachet of Fermentis S-04 yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 13 Bitterness Units and 3 SRM/6 EBC colour.

Ferment at 23°C/73°F.

A refreshing, easy-drinking Blonde Ale with a crisp palate.

Our Blonde Ale is yellow in appearance with a moderate bitterness. It sits in the Hybrid category of the BJCP Style Guidelines and is an ale version of a lager beer. It therefore ferments warm (23°C/73°F) with great efficiency with our ale yeast, but with the resulting taste profile being similar to that of a light lager.

Williams Warn no longer supply a 800g Blonde Ale can and this recipe uses the Premium Lager can, which has the same contents instead. The difference in the recipe is down to using a different yeast to the Premium Lager recipe.

The yeast under the lid is an 11g pack of Nottingham ale yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 18 Bitterness Units and 3.5 SRM/7 EBC colour.

Ferment at 23°C/73°F.

Species: Saccharomyces cerevisiae

Profile: This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

Belgian Saison II Ale Yeast strain is a moderate phenol producer with clove-like flavor and aromatic notes present in the finished beer. Some fruit-forward ester production provides a balance between fruit and spice aroma and flavors. This strain ferments and flocculates well, making it an easy-to-use option for saison and farmhouse ales.

Hailing from the Pacific Northwest, this strain is a mild ester producer while promoting malt character. It can be used for a range of styles from an English mild to an American IPA or Irish stout. A great flocculator, it leaves a clear beer and saves on conditioning time.

This strain has more similarities to an English strain than WLP001 California Ale Yeast®. It is a big ester producer, showcasing notes of cherry and apple which compliment pale ales, blonde and brown ales. Typically leaves some residual, lager-like sulfur compounds in finished beer. Recent sequencing studies show that this strain belongs to Saccharomyces pastorianus species, the same hybrid species as most lager strains. However, this strain has been used to make ales for decades and was previously categorized as belonging to Saccharomyces cerevisiae.

This blend of three strains creates a clean and neutral fermentation character, making it ideal for use in many different American beer styles. The blend lends complexity to finished beer by exhibiting a crisp, clean lager-like character with accentuated hop flavors and bitterness. A slight amount of sulfur can be produced during peak fermentation.