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.
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.
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.
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!
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.
"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.
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.
Christmas, holidays, just because we feel like it, these are the beers that are around for a while and occasionally make a return.The Occasional Beers
Find fresh Camden Town Brewery beer on our web shop, in bars and pubs, and stocked in all major supermarkets nationwide.Find beer