The first in our series of Single Batch Pale Ales featuring a rotating selection of hops and experimenting with a range of different malts.
Series #1 'The Granny Knot' has been dry hopped with Eldorado and Mosaic.
Our first canned beer is a collaboration with our good friends in Beer Hut Brewing.
Extra Pale, Wheat Malt, Flaked Wheat, Flaked Oats, Golden Naked Oats, Dextrose and Lactose got a massive treatment of Mosaic T90 and Mosaic BBC Hops for the New England Yeast to work its magic on.
Are you ready?
As the sun sets over Malin Head, the most northerly point of Ireland, in a blaze of pink and orange, it’s the perfect time for a sundowner.
This IPA has a deep hue and a slightly sweet, malty note, which complements the juicy citrus hops and the smooth blood orange finish.
A Belgian Style Pale Ale fermented with a mix of two Belgian yeast strains and conditioned on Black Cherry giving a unique floral, fruity aroma and taste.
Beloved by locals for fishing and ocean gazing, Ramore Head shields Portrush Harbour from Atlantic swells. After a hot day, the basalt rocks glow in the sunset.
Our award winning full bodied, medium dry stout with a silky smooth mouthfeel, warm roasted malt aroma with dark chocolate and coffee notes.
This is no Imperial Stout, this is no Export Stout. This Stout takes you to Utopia!
A Raspberry “Smoothie” IPA brewed using Oats and Lactose for a sweeter, fuller body. Citra and Mosaic hops enhance a fruit forward flavour.
9 Rubies were set into the golden salamander that was retrieved from the Girona. 3 rubies remain & the jewel is now held at the Ulster Museum.
We put some of our award winning Utopian Stout into a locally sourced whiskey barrel for 6 months and then conditioned it in bottles for another 6.
There's a wonderful aroma from the spirit before a complex array of flavours, with some raisins, smoked malt and the whiskey tapers into a lovely oaky finish.
A Double Dry Hopped (DDH) Pale Ale brewed with Amarillo, Mosaic & Simcoe hops and New England Yeast.
"Escudos" were gold Spanish currency from the 16th Century, part of the treasure from The Girona shipwreck, discovered by the Belgian aquanaut Robert Stenuit in the late 1960s.
This full bodied Black IPA has a strong blackberry aroma, followed by muted roast flavours from the single dark grain, leading into a slightly spicy bitter finish.
Zostera marina is a seagrass which grows around The Skerries, Portrush and is nursery to some of our wonderful locally caught seafood.
The ghost of Half Hung MacNaughton upturned the fishermen from their hammocks in Portmoon Bothy. Sip this beguiling rye & beware of Half Hung!
Aromas of vanilla & citrus float up from the rich body of this IPA. Then a harvest of fruit & pine flavours bursts over an earthy spiciness from the rye itself.
A collaborative brew between Dead End Brew Machine, MashDown, North Coast Smokehouse, and Lacada Brewery Co-Op.
Brewed using locally sourced Dulse from the North Coast of Ireland and malt smoked by Ballycastle based North Coast Smokehouse.
West Bay, Portrush is sheltered by Ramore Head and the Black Rocks. On summer evenings you can watch the sun set over misty Inishowen in a blaze of colour.
This pale ale has been dry hopped with Citra, adding its zesty note to an easy drinking, food friendly beer that’s perfect for this time of year. Drink it fresh!
A single malt crush under a mass of hops breaks into this fruity IPA.
Enjoy the ride…
“East the Beast” is a surfer’s wave, beloved and feared, that barrels and dredges the far East Strand of Portrush from powerful North Atlantic swells.
Winner of a Gold medal and Best New Product at the Irish Food Awards 2017
A mysterious malty beer brewed with four hops and four malts. Swirl it around and solve the taste mystery of this North Coast Dark Ale.
The Devil's Washtub is an enigmatic rocky inlet on the east side of Ramore Head where the sea rushes around the rocks with the ebb and flow of the tides.
A gentle introduction to sour beers, our Eldersauer is a crisp summer beer. We took a basic pale ale - single malt and single hop (Eureka) - and then infused the finished fermented beer with freshly picked local Elderflower for two weeks.