Nope, I’m not quite there yet.
With great beer comes great responsibility
for the facts
Nope, I’m not quite there yet.
With great beer comes great responsibility
for the facts
Our brewery under the arches in Camden is the original home of Hells. It's also the home of Arch 55, our series of small batch and new idea beers.
This Bock is (mostly) brewed in true Bavarian style, cold fermented slow to bring out balance between light hops and dark malt. But we did add experimental hop HBC472 for bonus bourbon and vanilla oakiness akin to barrel ageing, which old school Bavarian brewers might frown on, but we think it takes pretty good.
It’s the annual hop harvest and that means fresh green hops to pick. So, with old pals and hop suppliers Charles Faram, we chose these Harlequin hops at Townend Farm and brewed with them the same day, giving this lager an extra fresh punch of tropical flavours, just like you’ve picked the can from the hop fields yourself.
We like our beer how we like our wine, made with grapes. No, seriously. But while Italians add local grapes to their ales, a lack of vineyards in Camden means we’ve used white grape juice and zippy Nelson Sauvin hops to make A lager that's fruity, dry and crisp enough to swap your Pinot Grigio for.
Yes sour, but not corner shop sweet sour. Brewed with lots of Perle and Mosaic hops for a bitter-sweet mango and sharp gooseberry fruitiness. Then dry hopped with even more Mosaic and Idaho 7, like adding an extra squeeze of pink grapefruit. Just a little lip-puckering and refreshingly tart.
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Sure, we like piña coladas, but we REALLY love lager. So this one’s brewed with Sabro and Sultana hops for those coconut, lime + juicy pineapple flavours. It’s smooth, it’s fruity + you don’t have to like getting caught in the rain to enjoy it.
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We throw the hops in while the yeast is still actively fermenting, creating new compounds and totally different flavours. By adding natural enzymes that ‘eat up’ all the residual sugar, the beer ferments at a much dryer, champagne like, state. then, as if by magic, you’ve got yourself a fruity, fragrant lager with a bone-dry finish. brut-iful stuff.
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Sour flavours release serotonin (happy chemicals) according to scientists. Lagers aren’t usually soured, according to brewers. But this one is, so you could call it a happy lager – made with lots of fresh plum pureé for a balance between stone-fruit juicy and mouth puckeringly sour.
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Can the freshest Mexican lager this side of Guadalajara be brewed in a railway arch in Camden? It Mexi-can indeed. Flaked maize and Mexican yeast make for a beer that’s crisper than a fresh tostada, and an inauthentic addition of zesty NZ Wakatu hops means no lime wedge needed.
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Like bio-transformation, for example. Add hops while the yeast is still actively fermenting, and it’ll react with them to create new compounds and totally different flavours from your average dry hop addition. Add a natural enzyme that ‘eats up’ all the residual sugar, and you’ve got yourself a fruity, fragrant lager with a bone-dry finish. A bio-transformed brut IPL. Go yeast lightning!
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And salty air, but don't have them readily available, this tropical sour ale is a good substitute. Made with passion fruit and physalis for a fruity holiday-drink-served-in-a-coconut aroma, it’s refreshingly sour instead of cocktail sticky, with a gose-style pinch of seasalt for beachy salinity. Just don't pop one of those little umbrellas in your pint; people will look at you funny.
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"Can we make it a lager?" is what our brewers ask themselves when considering a new recipe. Sometimes, the answer is no, but sometimes it's a resounding yes. So here's our first-ever White Pilsner. A homage to hefeweizen made with 50/50 pilsner and wheat malt for clean crispness meets hazy smoothness, lager yeast, and new German hops that mimic the fruity yeast esters of more traditional white beers.
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It’s no secret our Hells is the lovechild of Helles and Pilsner, but did you know Helles has a bigger, brother, Spezial? It’s the beer to order in a German beer hall when you want something fancier. We can’t get enough of it, which inspired us to brew our own Spezial take on Hells lager. A bit stronger, with more floral and spicy noble hop character and that crisp Hells finish.
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