A celebration of beer, community and independent values
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Against the Grain

Meet Adam Watson from Against the Grain on Monday, February 25th, as part of the FFB Fringe! Click here for info and tickets to the event at Cloudwater Unit 9.

Since the beginning, Against the Grain has been throwing caution to the wind and making beer the way they want. It all started in 2011 with the opening of Louisville’s first brewer owned and operated brewery, Against the Grain Brewery and Smokehouse, in downtown Louisville. While that’s a nice accolade, owners Jerry Gnagy, Sam Cruz, Adam Watson, and Andrew Ott were after much more. They wanted to change the way beer was viewed in Louisville. From day one they promised to produce different beers all the time under an array of styles. This promise was extraordinary, impossible even, to those who believed pale ale should be pale ale and porter should be porter. They were told they couldn’t do it, but with a few crude names and quality liquid they proved everyone wrong.

Three years later they found themselves needing some elbow room outside of the brewpub downtown. In 2014, they bought a production facility in the Portland neighborhood of Louisville and began producing an eclectic line of canned and barrel-aged beers. They grew bigger, that’s a fact, but they never lost sight of their original promise. They looked to the packaging to tell the story of Against the Grain to with the world. Beers with the merit to laugh in the face of naysayers are now on shelves reaching all four corners of the globe.

To date, we've brewed three beers with Against The Grain - the apple pie-inspired Make Apple Pie Great Again, triple IPA Dad Jokes, and a Bourbon BA Kentucky Common.


Retitled, 5% Pilsner (vg)

Pile of Face, 6.5% IPA (vg)

Attila the Hen, 12% Double Rye Amber Ale aged in bourbon barrels (vg)

London Balling Amburana, 12.5% English-style Barley Wine aged with amburana wood in Angel's Envy bourbon barrels (vg)

Bo and Luke Peanut Butter, 13% Imperial Stout with peanut butter (vg)

Bo and Luke Grape Jelly, 13% Imperial Stout with grape jelly (vg)

* (vg) = vegan


American Solera

Sample American Solera’s beer as part of FFB Fringe at Cloudwater Unit 9 on Wednesday, February 27th, while taking part in a Q&A discussion on wild and mixed fermentation beers! Find out more and buy your ticket here.

The solera method is famous in the production of sherry and other fortified wines, where younger wines are continuously used to top up casks of older wines in order to produce a consistently aged blend. Oklahoman brewers American Solera apply this method to the production of beer and specialise in wild-fermented, oak barrel-aged creations.

A relatively young brewery, they were only set up in 2016 but founder Chase Healey comes with an impressive pedigree, having previously acted as brewmaster for another acclaimed brewery based in Oklahoma, Prairie Artisan Ales.

Most of American Solera's beers are aged for 6 to 18 months prior to bottling in their collection of foeders, puncheons, and wine barrels, giving each beer its own unique flavor profile.

We brewed a collaboration with American Solera while over in Oklahoma earlier this year.


Magic Jar Amarillo, 4% mixed-culture Grisette dry-hopped with Amarillo (vg)

Year 2 Strawberry, 5.6% Spontaneous Ale with strawberries (vg)

L'Internationale, 6% oak-aged Farmhouse Ale (vg)

Endicott Farms Estate Blueberry, 6% Farmhouse Ale aged on local blueberries (vg)

Midwest Magic, 7% IPA (vg)

VCPC Dilemma, 10% Imperial Milk Stout with vanilla, cinnamon, pecan and coffee

Hypnotic Trance, 10% Baltic Porter (vg)

BA Dilemma, 12% Imperial Stout - a blend of six barrel-aged stouts

* (vg) = vegan


Arizona Wilderness

The essence of naturalism and conservation sits at the heart of everything Arizona Wilderness do.

Founders Jonathan and Patrick are inspired by the landscape and agricultural community of the brewery's vastly diverse home state of Arizona. The pair's love for Arizona has hugely influenced their vision for creating high-quality, artfully-crafted beers. That passion has turned into a mission in which highlighting Arizona’s agricultural community is a root cause.

Arizona Wilderness are known for boldly-flavoured beers, from hop-focused numbers to modern interpretations on traditional styles and huge imperial stouts, which make use of locally-sourced sourced ingredients, including Arizona-grown malt, fruits, herbs and nuts. This essence is captured by what is considered their best-known beer, American Presidential Stout, a Russian Imperial Stout made with smoked jalapeños from a local organic farm, smoked over Arizona mesquite wood, and aged on cocoa nibs. We brewed Virga, a sour IPA that used Arizona cantaloupe melons, earlier this year.


Sycamore Oud Bruin, 6.7% Oud Bruin aged in tequila and french oak barrels with Sycamore leaves from Aravaipa canyon (vg)

Rose Nouveau, 6.7% beer/wine hybrid equivalent of "Beaujolais nouveau" which undergoes a short fermentation in stainless and does not see time in oak (vg)

Granola Imperial Stout, 8% Imperial Stout with vanilla, maple syrup, toasted oats, nuts, Arizona milk sugar and dried fruit

American Presidential, 11% Imperial Stout with chilli peppers and cacao nibs (vg)

* (vg) = vegan


Bagby Beer

The word 'legend' is often overused but it's a label that seems fitting when talking about Jeff Bagby of Bagby Beer Company. After starting off at Stone back in 1997, he went on to establish a reputation as one of the most accomplished brewers in the world leading the PIzza Port brewpub chain for more than six years. Helping them to win the award for Best Large Brewpub at the Great American Beer Festival three years in a row at their Carlsbad location. In particular, Jeff's name became synonymous with the West Coast IPA, as beers like Poor Man's IPA stood out as leaders in the category.

He decided to strike out on his own and started Bagby Beer with wife Dande in 2014. Their Oceanside, CA tap room is centered around beer's role as social lubricant, designed as a place to share a few beers over good food and good company. The emphasis in the brew house is on achieving excellence in true-to-style representations of classics across the board, encompassing everything from German-style Pilsner and Helles to English-style IPAs, Belgian-style Golden, and Scotch Ale.

We invited Jeff over to Manchester to brew two collaborations - both West Coast hop bombs of course - which were System Failure and JPA.


Sweet Ride, 4.3% Pilsner (vg)

Three Beagles, 5.6% English-style Brown Ale (vg)

Dork Squad, 7.5% West Coast IPA

Lion’s Pride, 9.5% English-style Old Ale (vg)

* (vg) = vegan



After starting life as a small brewery and pub in downtown Toronto back in April 2012, Bellwoods have become one of the most exciting and ambitious breweries in Canada. Founding duo Mike Clark and Luke Pestl come with an impressive pedigree, having spent several years brewing in the Toronto beer industry to add to the Biochemistry degree and Biochemical Engineering degree they had picked up between them. But they are always learning and their beer has evolved significantly over time, accumulating new layers and threads.

Bellwoods make a variety of bright, fresh, hoppy styles, ranging from aromatic pale ales to fruity Double IPAs, but also put a lot of energy into the creation of farmhouse and wild ales, often utilising various strains of Brettanomyces and bacteria. Their barrel-ageing efforts have resulted in an acclaimed barrel blend series and a number of beers that Mike and Luke view as their most rewarding, displaying complex layers of flavour. Due to finding themselves in the lucky situation of having two brewery locations, they have found room for a new fleet of large foudres, and ample room for stacks of barrels, to continue developing the breadth and volume of beer they produce for years to come.


Tangerine Jelly King, 4.5% dry-hopped Sour with tangerine (vg)

Bellweiser, 4.8% Pilsner (vg)

A Stout We Made (w/Cloudwater), 5.3% Coffee Stout (vg)

Peach White Picket Fence, 5.7% Blended Foeder Saison with peaches (vg)

Bring Out Your Dead, 11% Imperial Stout aged in Cognac barrels (vg)

* (vg) = vegan

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Blackberry Farm

Situated on a beautiful 4,200-acre estate in Tennessee's Great Smoky Mountains, Blackberry Farm aim to create beers that are rooted in centuries old traditions and respectful of time-honored methods. At the same time, they are constantly exploring new methods designed to enhance the complexity of their beers.

With a leaning towards elegant farmhouse styles and Belgian classics, Blackberry Farm design beers for life's moments both big and small, whether celebrating a special occasion, pairing with fine food, recreating, or just enjoying the day. They also reflect their dramatic setting in a series of beers that use ingredients foraged from the estate and draw on Tennessee traditions, including the use of bourbon barrels from local distilleries.

Our collaboration with Blackberry Farm, Mockingbirds of a Feather, was released earlier this year.


Draft Lab: Dunkelweizen, 5.5% Dunkelweizen (vg)

Classic Saison, 6.3% Saison (vg)

Draft Lab: Bière de Garde, 6.8% Bière de Garde (vg)

En Honneur de Toi, 8.6% Imperial Saison (vg)

* (vg) = vegan


The Bruery

The Bruery's Senior Production Manager Jeremy Grinkey will be joining us at Cloudwater Unit 9 for a discussion of wild and mixed fermentation beers on Wednesday, the 27th of February, as part of FFB Fringe. Click here for more info and to purchase tickets.

Taking its name from founder Patrick Rue, The Bruery is a genre-defying brewery from Orange County, California with a big love for barrels.

Around half of the beer they produce is aged in wine or spirit barrels from their impressive collection and their beers are brewed to reflect the excitement that Patrick during his early years as a homebrewer - the obession which led him to establish The Bruery.

They brew dozens of original beers each year, using an ever-growing list of ingredients and taking in a huge variety of flavour inspirations. Few breweries are as original or as daring as The Bruery and not only do they produce a huge range of styles from Belgian-inspired table beers to wheat wines and huge imperial stouts, they also push the boundaries of what is deemed possible, resulting in a wide number of utterly unique creations. Their separate Bruery Terreux facility is also used as an opportunity to explore the world of sour and wild beers even more and we collaborated with Terreux on our fruited sour I Still Got It this year. Two years ago they launched Offshoot Beer Company to play in the IPA segment as well.


Frucht: Grapefruit and Salt, 4% Berliner Weisse aged in oak foeders with grapefruit and salt (vg)

Relax [It's Just a Hazy IPA], 6.8% IPA (vg)

Orxata, 7.1% Cream Ale with rice, cinnamon, fresh vanilla beans and lactose

Stream Crossing (w/ Green Cheek), 7.2% Foudre Saison (vg)

The Bramble, 8.7% American Wild Ale with raspberries (vg)

It Depense, 11.1% Rum Barrel-aged Sour Stout with Balaton cherries (vg)

Wee Heavy Coconuts, 12.5% Scottish-style Wee Heavy aged in bourbon barrels with coconut, walnuts, and cinnamon (vg)

Bakery : Coconut Macaroons, 13% Barrel-aged Imperial Stout blended with a Pastry stout with coconut and vanilla (vg)

S'more BBLs, 16.2% Sour Stout and Imperial Stout blend aged in bourbon barrels with graham crackers, cacao nibs, marshmallows and vanilla (vg)

Black Tuesday (2018), 19.2% Imperial Stout (vg)

* (vg) = vegan



Hailing from San Francisco, Cellarmaker have abandoned the common concept of a set production schedule to adopt a philosophy centred on making something that’s not already available. Consequently, they focus on producing beer in small batches, one beer at a time, with the idea they will have much greater scope to constantly experiment with different hops, barrels and yeasts.

The three owners, Connor, Tim and Kelly, have been beer lovers since their youth and all three worked at nearby Marin Brewing Company before deciding to strike out on their own. Despite their diverse approach, they have perhaps become best-known for aromatic and balanced pales that are low in bitterness, which showed in the only collaboration we have brewed with them to date. Paul's Boutique Yeast was a hazy IPA fermented with JW Lees yeast that Paul brought with him from Manchester.

During that trip, Paul also did his best to set a new record for the number of pints of Tiny Dankster that could be consumed with a 10-day spell, such is the power of their legendary dank and tropical pale ale. Nobody can resist its charms.

We’ll have a series of their best, hoppy beers as fresh as you can get them. It’ll be only their second ever UK festival appearance.


Hop Making Sense, 5.8% West Coast Pale Ale (vg)

Zero Complaints, 6.8% Hazy IPA (vg)

Meet Me At The Kriek, 6.8% Blended Oak-aged Sour refermented on Balaton and sweet cherries (vg)

Mocha and Cigarettes, 8.4% Smoked Coffee Porter with cacao nibs and vanilla (vg)

Professor Pastry (w/ Horus Aged Ales), 12.5% Pastry Stout with organic graham cracker, organic marshmallow creme and Tahitian vanilla bean

Bourbon Blammo!, 15% Imperial Stout aged for 13 months in Heaven Hill Bourbon barrels and conditioned on 21lbs per barrel of organic coconut (vg)


Collective Arts

Beer, art and music converge to form the basis of Collective Arts' unique and slightly unorthodox outlook. Their aim is to foster a community where a range of talented individuals across various fields inspire, and take inspiration from, each other to raise consciousness of the creative community in their hometown of Hamilton, Ontario and neighbouring Toronto. Founders Bob Russell and Matt Johnston's idea was that the beer, devised by Brewmaster Ryan Morrow, would reflect the diversity and imagination of the artists they work with.

Their core range covers a range of classic styles from a citrusy blonde to a rich, roasty porter. But their seasonal beers and collaborations provide scope to explore new ideas and flavours, including a coffee-infused hazy IPA brewed with a Brooklyn roastery and the barrel-aged Origin of Darkness series, that has used a number of unusual ingredients, from white miso to lemonbalm.

Collective Arts joined us in Manchester earlier this year to brew Lower Than Zero, a kettle-soured Brut IPA.


Japanese Rice Lager, 4.9% IPA (vg)

Tepache Sour, 5% Sour with pineapple, cinnamon and demerara sugar (vg)

Raspberry Dry Hopped Sour, 5.5% Sour with raspberries (vg)

IPA No 8, 8% DIPA (vg)

Origins of Darkness (w/ Kex), 11.5% Imperial Stout with vanilla, Icelandic sea salt and cocoa, aged in bourbon barrels

* (vg) = vegan


Creature Comforts

Creature Comforts was founded by a group of folks passionate about starting a craft brewery in Athens, GA, and making the town a beer destination. The first piece of the puzzle was David Stein, then head brewer at well-known Decatur brewpub Twain's Billiards & Tap, who had used the name 'Creature Comforts' for his personal homebrews. He was quickly joined by close friend Adam Beauchamp, who had spent seven years brewing at Sweetwater Brewing Company in Atlanta, local businessman and beer enthusiast Derek Imes, and finally Chris Herron, a Georgia native who had been working for a major alcoholic drinks supplier in Connecticut.

The brewery is located in a stunning converted warehouse building in downtown Athens and also recently expanded by opening a second production facility a few miles from its original location. Creature Comforts has quickly built a reputation for clean, sophisticated and balanced beers like their Berliner Weisse Athena, pilsner Bibo, and the hugely-popular IPA Tropicália. They've also gained a series of accolades for their blended and barrel-aged farmhouse beers.


Bibo, 4.9% Pilsner (vg)

Dayspring, 5.3% Grisette (vg)

Athens to Athens Grist to Grist (w/ Jackie O’s), 6% Saison aged in wine barrels (vg)

Tropicalia, 6.6% IPA (vg)

Fauxjolais, 6.9% Saison blend, aged in wine barrels and conditioned on organic black raspberries and black currants (vg)

Get Comfortable, 7.2% IPA (vg)

The Cocoa Dance, 12% Imperial Milk Stout with cacao nibs and vanilla

* (vg) = vegan


De Garde

Every beer created by De Garde is 100% spontaneously fermented. They do not use laboratory-cultured yeast in any of their beers and instead allow wort to cool naturally in a coolship before being exposed to the yeast and microflora present in the environment around them. After cooling, all of their beer is transferred to oak barrels in order to finish fermenting in its own time. De Garde's beers can spend anywhere from six months to five years in barrels before being packaged.

Linsey and Trevor Rogers, the husband and wife team that set up the brewery, draw on time-honoured traditions but also take inspiration from the landsape around them in Tillamook, sandwiched between mountains, forests and the Pacific Ocean on Oregon's picturesque northern coast.

Our fruit-infused wild ale Chuckle du Haut was fermented using De Garde's house culture and we currently have another collaboration with them ageing in foeders in our brew house. We also created The Oister with them in Oregon.


The Maison, 5.5% Spontaneous Wild Ale aged in oak barrels, blended from three years (vg)

The Château, 5.5% Spontaneous Wild Ale aged in oak barrels, blended from four years (vg)

Ivy, 6% Spontaneous Wild Ale aged in oak barrels for two years (vg)

The Long Tooth, 6.6% Spontaneous Wild Ale aged in oak barrels, blended with Sante Adairius Rustic Ales (vg)

The Kriekenmaak, 7% Spontaneous Wild Ale aged in oak barrels with tart cherries, cinnamon and vanilla beans (vg)

The Purple, 7% Spontaneous Wild Ale aged in oak barrels with black and red raspberries (vg)

Muscat Première, 8.7% Spontaneous Wild Ale aged in oak barrels with Oregon Muscat grapes (vg)

* (vg) = vegan


Evil Twin

Evil Twin don't do conventional. From outrageous beers and audacious flavour combinations to the fact that, up to this point, they've not even had their own bricks and mortar, instead brewing at five different breweries around the world. Then there's the brewery name, which is founder Jeppe Jarnit-Bjergsø's way of humourously thumbing his nose at twin brother Mikkel Borg Bjergsø, the owner of Mikkeller no less.

Similar to his brother, Jeppe has been gypsy brewing since establishing Evil Twin in 2010 but all that's about to change, with an impressive new facility scheduled to open imminently in Queens, New York. It promises to be a home befitting their beers, which are renowned for being big and uncompromising, often taking somewhat left-field concepts and just making them work in the most spectacular way. Evil Twin are known primarily for their Imperial Stouts, including much loved beers Even More Jesus, Imperial Biscotti Break and Imperial Doughnut Break.

We invited Jeppe over to Manchester for our first collaboration in November 2018, a brut slushie inspired by an experiment he and our founder Paul Jones conducted at Trillium's Field Trip festival when Champagne was added to a slushie machine that already contained a fruited sour beer.

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Fonta Flora

Try Fonta Flora’s beer as part of a selection of wild and mixed fermentation beers as part of FFB Fringe on Wednesday, February 27th! Click here for more info and to purchase tickets for the event at Cloudwater Unit 9.

The soul of agriculture weaves with English tradition and Belgian inspiration in Fonta Flora's beer. They place emphasis on seasonal flora found throughout the stunning Appalachian mountains that are found on their doorstep in North Carolina. This respect of the immediate environment runs throughout their approach, as local artists are used to help conceptualize the notion that fermentation is yet another medium for creating art.

As a result, their creations are truly unique, making use of intriguing and little-known ingredients, such as kudzu flowers, paw paw fruit and false pennyroyal.

We collaborated with Fonta Flora on Fanny Pack Convention, a DDH mixed-culture saison brewed with native grapes that was released this year.


Whippoorwill, 4.5% Witbier with Earl Grey tea (vg)

NEBO Pilsner, 5.2% Pilsner-style Lager Beer (vg)

Torches Vol. II, 6.2% Mixed Culture Herbal Saison with mullein, nettles, catnip, holy basil and calendula (vg)

Carolina Custard, 6.4% Appalachian Wild Ale with paw paw fruit (vg)

18 AWAS Blend #3, 6.4% Blended Flanders Red(ish) with roasted figs and cherries (vg)

Appalachian Wild Ale Society 2018 Secret Blend #4, 6.4% Blended Appalachian Wild Ale (vg)

Blübade, 6.4% Appalachian Wild Ale with Blueberries (vg)

Steinbock (w/ Zillicoah Beer Co), 8.1% Stone Boiled Doppelbock-Style Lagerbier (vg)

Wolf Spit (w/ Half Acre),8.5% Baltic Porter (vg)

* (vg) = vegan

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Forest & Main

Based out of a characterful Victorian house in Ambler, PA, Forest & Main is not your typical brewery. Founders Daniel Endicott and Gerard Olson have created a project that's part brewery, part pub and part art project. Named after the two intersecting streets on which the brewpub sits, Forest & Main have developed an image that feels unconstrained by traditional boundaries, forged by Dan's creative mind (his hand-drawn labels adorn each beer they produce). But that has translated to the beer too, which is equally treated as artistic expression with the power to impart strong emotions in the recipient.

Having learned to brew on these shores, Dan is inspired by traditional English styles, while Gerard leans more towards Belgian standards. As a result, Forest & Main brew classic cask mild alongside a series of sophisticated and accomplished saisons. Their appearance at Indy Man Beer Con 2017 as our guest was one of the undoubted highlights of that year's festival.

Our relationship has resulted in three beers; Wind Suit brewed in Manchester, and A Day I've Never Been To and Ghost Notes in Ambler.


Solaire, 4.5% Saison (vg)

A Life in the Sky, 6% Blended Saison with blackberries and blueberries (vg)

Until the End, 8% DIPA (vg)

All By Myselves, 11% Imperial Stout conditioned on coconut and vanilla (vg)

Chaos King, 8% IPA (vg)

* (vg) = vegan

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Green Cheek

Green Cheek might be one of the youngest breweries at Friends & Family & Beer but don't take their lack of years as a lack of experience. Good friends Evan Price and Brian Rauso started Green Cheek in April 2017 after previously working together at Anaheim's Noble Ale Works, where Brian had acted as CFO and Evan had spent five years as head brewer.

During his tenure at Noble, Evan had grown to become something of a legendary figure in southern California's beer scene, transforming a struggling start-up into a destination brewery through a succession of experimental, creative and, most of all, fun beers that successfully captured drinkers' imaginations. The same approach has been applied at Green Cheek, where putting a smile on people's faces is one of the primary goals.

There are no constraints to the beer they produce, with their range covering everything from refreshing Radlers and classic Lagers to hazy IPAs and fun adjunct beers like Cocohut, their DIPA brewed with lactose and toasted coconut shreds.

We've brewed one collaboration with Green Cheek, a Bourbon barrel-aged stout which is yet to be released.


It’s So Hard To Say Goodbye, 6.7% West Coast IPA (vg)

Happily Deceased, 7.3% West Coast IPA (vg)

A Salute To Classic Beer Styles: Traditional Strawberry Vanilla Double Milkshake IPA (w/ Cellarmaker), 8.2% IPA

We’re Czary, 11% Imperial Stout (vg)

* (vg) = vegan


Half Acre

Half Acre are Chicago and Chicago is Half Acre. When exploring the Windy City's independent brewing scene, it's hard to think of a better place to start than the North Side brewery.

Since opening up in 2008, they've become hugely respected, not only in their home town but also the wider beer world, and it's not hard to see why. Beers like their session pale Daisy Cutter and IPA Vallejo stand out as stunningly clean, balanced and thirst-quenching representations of their respective styles - the kind of beers you can go back to day after day.

But they certainly aren't limited to those easy-drinkers and also produce a series of big, intensely-flavoured DIPAs, TIPAs and Imperial Stouts that allow them to really push the boundaries. Since opening a new production facility in Balmoral in 2015, there has also been an increased focus on mixed-fermentation, with the original brewery in Lincoln housing this more experimental arm. Half Acre's Wyld programme is producing a range of delicious creations, included fruited wild ales, mixed-culture beers fermented in oak, and blended sours.

Half Acre joined us in Manchester to brew A Tool For Conviviality, a heavily-hopped Triple IPA, in early 2018.


Daisy Cutter, 5.2% Pale Ale (vg)

Move Through the Hills Like a Ghost, 6% Mixed Culture Ale (vg)

VIM, 11% Baltic Porter aged in bourbon barrels (vg)

Benthic, 12.8% Imperial Stout with coffee and coconut aged in bourbon barrels (vg)

* (vg) = vegan


Hill Farmstead

Vermont's Hill Farmstead was started in 2010 by Shaun Hill on his family's 230-year-old farm. The brewery's logo was retrieved from a sign that once hung in his great-great-great-grandfather's nearby tavern, in the early 1800s.

Hill Farmstead's approach is billed as the culmination of many years of travel and insight, of experience and education, of friendships and explorations. Shaun returned to Vermont to set up the brewery after honing his trade during stints at two breweries in Denmark.

The beers, which run the full stylistic gamut—hop-focused pales, farmhouse styles, oak-aged lagers, and barrel-aged wild ales—reflect an unwavering commitment to improvement and refinement, finding harmony between bold flavour and nuance. As a result, Hill Farmstead are regularly recognized as one of the best independent breweries in the world, and we're incredibly fortunate to welcome them to Manchester for a rare festival appearance.


Anna, 6.5% Saison with Vermont wildflower honey

Arthur, 6% Saison (vg)

Biere de Mars, 6% Amber Saison (vg)

Brother Soigné, 5% Saison with lime, hibiscus and blood orange (vg)

Clara, 4% Grisette (vg)

Convivial Suarez, 6% Saison with hibiscus (vg)

Dorothy, 7% Dry-hopped Saison with New Zealand and American hops (vg)

Florence, 5% Saison (vg)

Nordic Saison, 6.5% Saison with honey, heather, rose hips, rhubarb and wheat

* (vg) = vegan


J Wakefield

John Wakefield's journey started with a humble Mr Beer homebrew kit before quickly accelerating to the point where his brewery is now viewed as one of the best producers of imperial stouts and Berliner weisse in the world. Even before opening the brewery, John's beer had been turning heads, earning him numerous home brew awards and recognition within Florida's craft beer community. So, when he decided to raise $55,000 via crowd-funding to open his own brewery, he hit the target within 30 hours and J Wakefield Brewing was born in January 2015.

Since then, with the help of Head Brewer Maria Cabre, they have gone from strength to strength, helping put Miami firmly on the map as a craft beer destination. J Wakefield are known for delivering seriously flavour-packed beer, from award-winning fruited Berliner weisse Dragon Fruit/Passion Fruit (DFPF), to a succession of rich, barrel-aged imperial stouts. They're also not averse to using unusual ingredients in classic styles, such as their coconut-infused hefeweizen El Jefe.

We've worked with J Wakefield on two beers in Miami - What U NNeed and I Get Murky - while we produced the much-loved Pulse 8 in Manchester, as well as two barrel-aged variants of the base beer for Pulse 8.


Tank Tops & Squats (w/ Burial), 4.8% Saison-style ale with oranges (v)

Space Oddity (w/ Equilibrium), 6% Denali dry-hopped Berliner Weisse with boysenberry and passion fruit (v)

El Jefe, 6.5% German-style hefeweizen with coconut added (v)

A long time ago... (w/ TRVE), 6.5% New England-style IPA with mangoes and agave, double dry-hopped with Strata and Citra (v)

That's the Ticket, 13% Pastry Stout with coconut, caramel, chocolate and sea salt

* (vg) = vegan


Jester King

The very definition of a farmhouse brewery, Jester King are committed to the creation of mixed culture and spontaneous fermentation beers on 165 acres of land in the Texas Hill Country.

They even began farming in 2016 and now grow a variety of fruits and vegetables, have planted a three-acre vineyard and raise goats with plans to add more livestock over time.

Their beers incorporate well water, local grains, hops aged in their barn, local fruits and vegetables, foraged plants, and native yeast and bacteria. The result is beer that is uniquely tied to a time, place, and people, but inspired by the classic farmhouse breweries of Europe.

We've already brewed with Jester King twice, including our Spirit Animal series, which used their house culture, and juicy pale ale Catch My Eye.


Spon Three Year Blend, 5.5% blend of 1, 2, and 3-year-old spontaneously fermented beer (vg)

Fen Tao, 6% mature barrel-aged beer re-fermented on Texas Hill Country peaches (vg)

Aurelian Lure, 6.1% mature barrel-aged beer re-fermented with apricots from Northern California (vg)

Montmorency vs. Balaton, 6.1% mature barrel-aged beer re-fermented on Montmorency and Balaton cherries from Michigan (vg)

Colour Five, 6.5% mature barrel aged beer re-fermented on Texas blueberries (vg)

Terroir Project, 6.7% co-fermented wine and beer hybrid made with Texas Syrah grapes (vg)

* (vg) = vegan


Modern Times

Modern Times describe themselves as an intrepid cadre of brewers, coffee roasters, and culinary wizards, named after a beautifully crazy utopian community founded in 1850 that attempted to create a less exploitative, more pleasurable world. Founder Jacob McKean chose this name due to a fascination with the colorful, ambitious little pockets of history that develop in the folds of progress, and the forgotten little paradises that barely register in the onward rush of civilization.

Modern Times attempts to be one of those pockets and almost all of their beers are named after real utopian experiments or mythological utopias. They are intent on creating aroma-driven, complex, flavorful, sessionish beers, but 'dankness' is also a common thread you'll find associated with Modern Times. They're certainly not an East Coast haze brewery, but they produce beers full of punchy hop flavours and sours loaded with tart and juicy fruits, alongside a range of other styles and category-defying mash-ups.

We've already brewed four beers with Modern Times - Lipids and Proteins and Biscuit Town in Manchester, as well as Roots of Coincidence and Echoic Memory in San Diego.


DDH Dinosaur World, 8% DIPA (vg)

Modem Tones with vanilla, 14.4% Imperial Dessert Stout with vanilla, aged in bourbon barrels (vg)

* (vg) = vegan



Husband and wife, Henry and Adriana Nguyen, set out in 2012 with the intention of creating an American sour brewery in Torrance, just south of Los Angeles. But things didn't go quite to plan.

Without the funds to invest in barrels from the outset, Henry instead focused on perfecting core Belgian styles, such as blonde, dubbel, tripel, and saison. But the brewery did not produce a single IPA during its first four years, which is pretty remarkable considering this is the style they are now most famous for. Monkish are widely regarded as one of the best producers of hazy IPAs and DIPAs on the planet, but these beers sit comfortably in their range alongside inventive twists on Belgian classics and a delicious range of barrel-aged Saison and wild ales.

We headed to Torrance to brew Wrap Your Troubles In Dreams earlier this year, but we've also worked with Monkish as part of two five-way collaborations that also included Other Half, Trillium and The Veil.


Foggy Window, 8.1% DIPA with Nelson Sauvin, Galaxy, and Citra hops (vg)

Glamour, Glitters, Gold, 8.3% DDH DIPA with Citra hops (vg)

Trickle Down Tekunomics, 8.3% DIPA (vg)

Bonita, Bonita, Bonita, 10.1% DDH TIPA with El Dorado and Galaxy hops (vg)

JFK2LAX In the Clouds (w/ Other Half), 10% TIPA (vg)

* (vg) = vegan



Notch have found a niche, and they're sticking to it! When launched in 2010 by Chris Lohring and Mary-Ellen Leahy, they became the first brewing company in the US to focus exclusively on session beer, brewing classic styles from the Czech Republic, Germany, England, and Belgium. They took the decision after feeling that session beer was underrepresented in the US,and they wanted to see how traditional lagers and pales could fit within their home nation's hoppy infatuation.

That choice has served them well. Notch have developed a strong reputation for producing beers that balance refreshment and flavour at 4.5% ABV and lower, including Czech pils The Standard, their German-style Zwickel Beer and session IPA Raw Power. We brewed a Smoked Amber Lager with Notch when they visited Manchester for Indy Man Beer Con this year, where they were guests on our bar.


Cerne Pivo, 4% Black Lager (vg)

The Standard, 4.4% Czech Pilsner (vg)

Kolsch, 4.5% Kolsch (vg)

Voll Helles, 5.6% Helles (vg)

* (vg) = vegan


Other Half

In 2014, Sam Richardson, Matt Monahan and Andrew Burman founded Other Half Brewing Company, a local brewery in New York City with a simple mission: to create beers that they wanted to drink from a company that they wanted to be a part of. Their vision was to build a passionate team that brewed great beers in the state of New York, done so with effort and thoughtfulness, to represent the 'other half' of the industry.

Known for hazy, juicy and full-flavoured IPAs, Other Half are also dedicated to collaborating with breweries both in New York as well as across the world in an effort to constantly move the industry forward while elevating the craft. They believe that local breweries play an important role in their communities, which is why they partner with these other likeminded brewers in local nabes across the country and the world.

Fitingly, then, we've collaborated with Other Half more than any other brewery, creating Tremendous Ideas and TM Life at our Manchester brewery and a further seven in New York.


Swedes in Heat (w/ Stockholm Brewing Co), 4.6%
Kolsch with lactose, pineapple and coconut.

Imaginary Greenscapes (w/ Cloudwater), 7.9% DIPA

Like Woah (w/ Trillium), 7.9% DIPA (vg)

Einstein's Daydream (w/ Equilibrium), 8% Imperial Oat Cream IPA

Twice Baked Potato With Sour Cream (w/ Monkish), 8% Imperial Oat Cream IPA

Florida Plates (w/ J Wakefield), 8.3% Imperial Spelt Cream IPA with peach and pineapple

All Dank Everything (w/ Cellarmaker), 8.3% DIPA (vg)

Fully Frothed (w/ Half Acre), 8.5% DIPA (vg)

DDH All Citra Everything, 8.5% DIPA (vg)

All Infinity Everthing (w/ Sand City), 9% DIPA (vg)

4th Anniversary DIPA, 10% Quadruple Dry Hopped DIPA (vg)

5th Anniversary DIPA, 10% Quintuple Dry Hopped DIPA (vg)

BA Bad Decisions (w/ Cloudwater), 13% Bourbon BA Imperial Stout w/ coconut, cacao nibs, cinnamon and ancho peppers (vg)

Cookie Kooks (w/ Omnipollo), 15% Imperial Stout with toasted pretzels, potato chips, caramel sauce, cacao nibs, corn flakes, graham crackers, Golden Grahams, Cinnamon Toast Crunch, coffee, and toasted oats

All 5th Anniversary Everything, 17% Imperial Stout

* (vg) = vegan

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Started in 2010 as the brainchild of renowned electronica DJ and producer Brian Strumke, Sillwater Artisanal is far from a conventional brewery. Drawing on his experience of using various recording studios to produce music, Brian became one of the world's first gypsy brewers, creating beers at other breweries around the world rather than owning his own facility.

Designing nouveau translations of existing beer styles, Stillwater became known for their often odd concoctions and unconventional brewing methods, making heavy use of herbs, spices and wild yeasts. Little has changed on that front. Beers like Moneytree$, a Gose-style Session India Pale Ale, highlight an unwillingness to stick to existing style guidelines, and in-keeping with this attitude, we collaborated with Stillwater to create a fruited sour pilsner, Tangible Object, this year.

Stillwater are about more than just beer though, operating as an art project/collective where collaborations with other like-minded visionaries lead to boundary-pushing concepts and creations. This was highlighted by their recent collaboration with rapper Action Bronson to create 7000, a dry-hopped sour with muscat grapes, designed to evoke the natural wines that Bronson loves.


Action Bronson’s 7000, 4.5% Dry-hopped Sour with Muscat grapes (vg)

Insetto, 5% Dry-hopped sour with Italian plum (vg)

Password, 8% DIPA (vg)

Loaf, 8% DIPA (vg)

Please Take A Number, 8% DIPA (vg)

Retail, 8% DIPA (vg)

Preternatural Series, 8.3% Barrel-aged Farmhouse Ale (vg)

* (vg) = vegan



In their own words, JC and Esther Tetreault started Trillium as 'a young dumb couple in love, planning their wedding and dreaming about how they would spend their lives together'. For them, starting a brewery was about more than just making beer, it was about creating a way of life and building a community with which to share experiences. As both a beer geek and botany nerd, JC chose the trillium flower to represent what the brewery team strive to achieve in both their beer and their lives: beauty, strength, simplicity, and balance.

Based in the Fort Point neighbourhood of Boston, Trillium takes inspiration from the heritage of farmhouse brewing methods and the wealth of ingredients available throughout New England - as well as from an ethos of modern re-invention. Undoubtedly, they have become well known for hoppy beers like Vicinity, Melcher Street and Congress Street.

We've brewed two collaborations at Trillium’s Canton brewery, Exchange Student and High Fashion, as well as three five-way collabs that also included Monkish, Other Half and The Veil. They’re great friends, that have extended their hospitality on several stays with them at their home, welcoming us not just into their brewery, but the heart of their family life too.

We’re incredibly excited to share some of Trillium’s freshest hop-focused creations with you in March. You’re unlikely to get many other opportunities to try their beer in the UK throughout 2019.


Double Seesaw Cherry, 5% Gose with cherry (vg)

Fated Farmer: Peach, 6.1% Wild Ale fermented on fresh peaches (vg)

Apricot Soak, 6.4% Oak barrel-aged Sour Wheat Ale blended with apricots (vg)

Double Dry Hopped Fort Point, 6.6% DDH Pale Ale (vg)

Double Dry Hopped Melcher St, 7.2% DDH IPA (vg)

Double Dry Hopped Stillings St, 7.2% DDH IPA (vg)

Stroka (w/ The Veil), 7.3% Wild Ale fermented in coolship with a classic saison strain and secondary fermented with both brettanomyces claussenii and Trillium’s New England mixed culture (vg)

Scaled Way Up, 8% DIPA (vg)

Cuvee de Tetreault, 11% Wild Ale aged on whole Cabernet Sauvignon Grapes and blackcurrants in Cabernet Sauvignon and bourbon barrels (vg)

Plane Over Car Over Train Over Boat, 13% Quadruple IPA (vg)

Salted Peanut Butter Cup, 13.5% Imperial Stout

* (vg) = vegan



Self-confessed 'style blasphemers and category agnostics', TRVE create beers that can't always be easily defined. When Nick Nunns set up the Denver brewery in 2012, they swam against the tide in the Mile High City - a place that was defined more by hop-focused beers and an outdoorsy attitude. TRVE brought darkness where there was once only light.

Billed as a heavy metal brewery, they name many of their beers after metal bands and songs, and make heavy use of the imagery and design associated with the genre. But their beers are usually anything but black and instead focus on reinterpretations of European farmhouse tradition, putting a twist on classic saisons and barrel-aged sours. Unusually, their core range is made up entirely of farmhouse-influenced beers - including an oak-fermented, dry-hopped saison and a mixed-culture sour pale ale - and, even more unusually for these styles, they're all can conditioned, undergoing refermentation in the can. TRVE don't play by the normal rules.


Cursed, 5.4% mixed culture Pale Ale (vg)

Cosmic Crypt, 5.6% Farmhouse Pale Ale (vg)

World’s Blood, 5.7% Golden Ale fermented in oak with spontaneous microbes (vg)

Invisible Thread, 6.2% American young spontaneous ale aged on Colorado peaches (vg)

On the Mountain at Dawn, 6.3% American young spontaneous ale aged on Colorado sweet cherries (vg)

* (vg) = vegan


The Veil

It's remarkable to think The Veil only opened their doors in April 2016, given the reputation the brewery has developed in that very short time. The trio of Matt Tarpey, Dustin Durrance and Dave Michelow started it up but Matt is the brewing mastermind behind the beer, bringing with him an impressive CV that includes stints at Hill Farmstead and The Alchemist, as well as a couple of short internships at Cantillon. In fact, the Richmon, VA brewery's name is taken directly from Cantillon owner/brewer Jean Van Roy's explanation that winemakers in the natural wine industry refer to the pellicle that forms over wild-fermented beer as 'the veil'.

Unsurprisingly, considering Matt's rich and varied brewing background, The Veil cover a wide range of styles and approaches through their output, releasing everything from hop-focused pales and IPAs to lagers, barrel-aged beers, and spontaneously-fermented beers made using the on-site coolship. Their double and triple IPAs - including whiteferrari and, of course, Chubbles - often garner the most attention but they've also gained popularity from fruited kettle sours such as Never Never Again Again and the recent Tastee range.

Many of you will already know we have worked together on several versions of the infamous TIPA Chubbles, but we've also collaborated on Pineapple, Taco, and Cat, while The Veil recently created a beer in honour of our founder Paul Jones, called Paul From Cloudwater.


Never Never Giveup Giveup, 5.1% Blackberry and Passion Fruit Gose (vg)

VAST: Three, 5.6% Blended Sour with peaches (vg)

IdontwanttoBU³, 6.9% Triple Dry Hopped 0 IBU IPA (vg)

Vanilla/Cocoa Nib Hornswoggler, 7% Chocolate Milk Stout with vanilla and cocoa nibs

Maple/Coconut Hornswoggler, 7% Chocolate Milk Stout with maple and coconut

Tefnut (collaboration with Omnipollo)

Chubbles (collaboration with Cloudwater), 10.9% Triple IPA (vg)

We Ded Mon, 11% Triple IPA single hopped with Citra (vg)

Bourbon Distant, 12.5% Bourbon BA Imperial Stout with sweet cherries (vg)

* (vg) = vegan