With Escudos we wanted to pursue that 'holy grail' of brewers — a really hoppy, sessionable beer. We have done quite a few higher abv's beers over autumn and winter so we wanted to step that back a bit. We didn't go too low - it's 4.5% - and that enabled us to double dry hop it with Simcoe, Amarillo and Mosaic. Crucially, these are the new harvest (2017) hops so they're really fresh and punchy. There is a considerable grapefruit aroma and taste, amongst other tropical flavours.Read More
Laurie says that for this, "we went the kettle sour route, using a new sour pitch yeast that's just arrived. It's produced a very clean, smooth sourness that is at the lighter end of the spectrum of sour. So it's a good introduction to sour beers for those who haven't been there before. We dry hopped it judiciously so that the hops don't take over. All in all a nicely balanced crystal clear sour if you remember to pour steadily in wan go , hai!"Read More
We can't wait until tomorrow. The patrons of Bittles Bar in Belfast have been working their way through kegs of our beer and couldn't agree on their favourite. Clearly, the only way to decide was to have more than one on at a time so they could be compared. And so, on Thursday 22nd March, from mid-day, five taps will be dedicated to our beers.Read More
We’re very pleased with our first black IPA which again has come about through
recipe development by a few Lacadians at home. Zostera is noteworthy for a wee bit of chocolate
coming through on the malt and also a wee bit of blackberry from the hops.