Future News and Beers Not To Be Missed
Hello and welcome to our first newsletter of 2026!
We wanted to spend some time talking about some of the beers and events that we are looking forward to this year. From Collabs to Beer Festivals and Tap Take Overs, it's shaping up to be a busy year and we are very excited to share a beer with so many of you down the road.
But before we start looking in to the future, here are a few beers you do not want to miss that are on sale now!
Imperial Brown Stout, Whisky Barrel Aged, 11.8%- 330ml
£8.50
Malt: Maris Otter Pale Ale Malt, Amber, Brown, Black
Hops: Magnum
Yeast: House Ale Yeast (Cal Ale).
Barrel: Glen Moray 1994 and 2013, Glenburgie 2011 (all Speyside) and Glengarioch 2003 (Highland)
The base beer, as always, follows our well worn groove of using recipes from the archives of extinct British breweries, this one from London’s Barclay Perkins, from 1856. The Imperial Brown Stouts developed into what became known as the Russian Imperial Stouts, and this particular recipe developed into the Courage RIS, which is most notable because a) it was an excellent beer, and b) it continued to be produced until 1992, as the only surviving link to a certain brewing tradition that was huge in London, and made London famous, for over 200 years. And of course, a tradition which is now itself about extinct
In May 2025 we filled 4 different barrels (Glen Moray 1994 and 2013, Glenburgie 2011 (all Speyside) and Glengarioch 2003 (Highland)), sourced via the Scottish Malt Whisky Society. These were then blended back together and packed in September. The result is surprisingly unsurprising: everything in its right place, - smooth and balanced despite all the big flavours thrown together in this beer. Aromatically the whisky is most prominent, but it smells like whisky without the heat, which leaves vanilla toasted wood and coconut. The flavour flows directly from this in the expected and logical fashion: vanilla custard, apple, dried fruit (prune and fig), all these tones suggesting a sweetness that however is not itself prominent, and there is still a touch of bitterness from the beer, but it is rather the tannins from the wood that give this its structure, holding it back away from sweetness and booziness by keeping the finished poised, even slightly dry.
Export Stout - Damson - 7.5% (330ml)
£6.80
Malt: Maris Otter, brown, black, chocolate, crystal
Fruit: Damson
Yeast: House Ale Yeast (Cal Ale).
A special release of Export Stout refermented with 200 grams per litre of British damsons to add a fruity and tart finish to our normal roasted and luxurious Export Stout.
A recipe drawn from the past, reimagined for the present.
Our Export Stout is based on a 19th-century recipe from the Truman Brewery on Brick Lane. We’ve used it as a foundation, then slowly adapted it to suit our palate. What began as a faithful historical recreation has become something richer, more balanced – still bold, but more drinkable.
The black malt brings roasted coffee, burnt toast, and a sharp, assertive acidity. To soften that edge, we’ve added chocolate malt and a touch of crystal for sweetness. The result is a dark, oily beer with weight and warmth – rich with dried fruit, smoke, leather, and the kind of herbal hop bitterness that cuts through just enough. The Damson adds a ruity and tart finish to our normal roasted and luxurious Export Stout.
You’ll also find notes of tar, chocolate, and just a hint of alcohol heat. Deep and complex, this is a beer that invites time and attention.
We recently collaborated on two new brews that we are very excited to launch in the near future.
First up is the Kasu Lager, brewed with Kanpai, a sake brewer just 10 minutes walk from us.
We took just over 100kg of Kasu, the lees left over from pressing the sake, and added it to fresh wort, co-pitching it with our lager yeast. We included some flaked barley and dextrin malt in the grain bill to give the koji and sake yeast something to eat after the lager yeast had done its thing. The fermentation was slow to finish as the kasu got through the remaining sugars. The beer has fermented dry, but it doesnt present that way on the pallet. A clean lager makes way for a very savoury mid palate, feeling dry, but not too dry, and finishing with a nice fruitiness reminiscent of some Brettanomyces flavours. 5.7%.
Boundary Brewing collab
Single Stout (aka Porter). We brewed our Export Stout 1890 recipe with Boundary mid 2025 to celebrate their 10th birthday. We invited them here to brew with us, and thought to make an historic Irish Stout recipe. We found one from 1883 that fit the bill, and decided to give it a go. With just Pale, Amber and Black malts it is dry and roast forward. We added some of the Black Malt to the boil and it has come through very strongly, giving the beer an almost robust maple syrup aroma, and a dry wood tannin-like flavour. 6.4%
Come and have a beer with us!
We feel incredibly lucky to have been invited to pour at the following festivals so far this year. Keep your eyes peeled on our social media for further announcements.
Chester Craft Beer Expo 13th - 14th March https://www.storyhouse.com/whats-on/chester-craft-beer-expo-2026/
One In The Woods Date to be confirmed https://www.instagram.com/oneinnthewood/
Stigbergets / Gothenburg - May https://www.instagram.com/stigbergets/
These Hills 8th - 9th August https://www.instagram.com/p/DRt4CYrjVtO/
Nottingham Craft Beer Festival - 19th - 20th June https://www.instagram.com/ncbfestival/
Little Summer Beer Bash - 25th July https://www.instagram.com/p/DSck8GBgsR6/
Amsterdam Craft Beer Fest - 11th - 12th September https://www.instagram.com/amsterdamcraftbeerfest/
Raise The Bar - Ridehuset in Aarhus 9th - 10th Octoberhttps://aarhusinside.dk/en/event/raise-the-bar-festival-2026/
And if you fancy something a little more intimate, the sales team will be making the rounds to the following venues for Tap Take Overs and Tutoured Tastings. Check out the venues socials for more information and give James and Dom some love if you head over.
Winckley Street Ale House in Preston are doing a Tap Take Over for their birthday weekend on 7th March
Rutland Arms are in talks to do a Barrel Aged Showcase for
Sheffield Beer Week from 9th March - 15th March
That Beer Place - Will be running a Tap Take Over following the Chester Craft Beer Expo
Bundobust Liverpool are planning a showcase of our
beers at the venue in March too, to coincide with Beer X. This will take place from Wednesday 18th March.
The Old Tollare going to do a Tap Take Over on the 26th of March
Koelschip Yard are doing a big ol' Tap Take Over on 23rd of April (This will be before Zwanze Day on the Saturday so that'll be a double headliner weekend) 9 Kernel kegs, 2 Kernel casks and 4 Cantillon kegs
One In The Woods 9th July (Tutoured Tasting)
Northstowe Tap & Social 24th July (Tutored Tasting)