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.
Scot giant Benandonner must have had a quare sour bake on him, when he saw his adversary, Finn McCool, disguised as a baby by his wife Oonagh…
Benandonner then fled.
This dry-hopped kettle soured Pale Ale contains a light tartness, and is a sessionable introduction to the style.
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.
The Elephant Rock stands proud in the limestone cliffs close to the iconic Dunluce Castle, east of Portrush.
Amarillo hops lead a bouquet of pineapple, passion fruit and orange. Then mandarin and caramel flavours meld with silky oats before a subtle ginger spiciness plays over the late bitter finish of this India Pale Ale.
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.
Summer's here on the North Coast!
So we have tweaked our Sorley Boy's Stash beer to match the season. It's a little more hoppy, a touch more fruity, and with a lower ABV in a bigger bottle... Quaff away!
A one off special brew for the Portrush Beer & Food Festival 2016 in collaboration with Babushka Kitchen Cafe in Portrush using Workshop coffee blends.
The 1st ever official North West 200 beer and our 1st ever collaboration beer!
A zingy session pale ale, with light floral and spicy notes and a touch of sweet malt for balance.
Perfect with friends and banter...
A smooth, silky, medium bodied stout aged for 6 months in a single malt whiskey barrel.
Winner of a Bronze medal Irish Food Awards 2017
The Giant's Organ just got bigger! We upped the malt bill and dry hopped with Mosaic to create a big peachy aroma and a more fruity taste.
Portrush Beer & Food Festival 2016 special.
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.
An amber ale with chocolate at the front and a hint of Seville orange at the back and more than a smidge of Cascade hops to get your citrus fix.
One of the boldest honeys, the ivy honey in this beer provides a depth that is elusive and unforgettable.
Toffee and caramel are present but offset by a herbal, woody bitterness.
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!
Winner of a Silver medal Irish Food Awards 2017
The loneliest wee colony of rabbits are on the Skerries, a collection of rocky islets off the North Coast of Ireland.
As they nibble the sparse grass they are able to glimpse the twinkling lights of Portrush and see the marram grass waving on the dunes of East Strand.
Winner of 1 star: Great Taste Awards 2016
Sorley Boy MacDonnell was the flaxen haired rogue chieftain.
His base of Dunluce castle on the Causeway Coast once experienced a lavish make-over, believed to be funded by gold that Sorley had secretly salvaged from the wreck of The Girona.
One of the most curious features of the world famous Giant’s Causeway is known as the Giant’s Organ.
When the wind blows the right way, at the right time, you may hear the giant playing upon his rocky organ.