The Oddities started in April 2015, a series of one off brews giving us the chance to be experimental and branch out.

Oddity 9. Kaffir Leaf Sour – Aka My Second Sour!  This has been soured in the kettle before being boiled up and the kaffir lime leaves added – no hops were used.  Without the bitterness of the hops all sorts of peach and fruity flavours have come through. Another surprise hit!

Oddity 8. Raspberry Saison – Going for the Belgian Farmhouse style ale of using up what’s left in the cupboard to make a beer we used a lot of wheat with the pale malt, raspberries and lovely saison yeast.  Flew out across the bar, saisons have become a surprise hit!

Oddity 7. New Zealand Hopsplosion – Many brewers love New Zealand hops, they really are stuffed full of unique flavours so 4 different varieties were used to make this hop bomb.

Oddity 6. Tripelette Saison – A collaboration with Otherton Ales.  We wanted to make a Belgian style Tripel with loads of hops but fermented on that funky saison yeast and this was the result. It’s the Tripelette because not as strong as a usual Tripel.

Oddity 5. English Hopsplosion – A beer I wanted to make to prove I could make a beer with English hops that I loved – there were more hops went in to it than Disfunctional Functional IPA but much more muted flavours.  It drank easily but I guess my passion is for a real punch of flavour.

Oddity 4. Hawaii Saison – Stockport Beer Festival asked for something new for their “Bar Nouveau” bar so this funky saison with coconut and pineapple was brewed.  Surprised me, I thought people were going to hate it but it garnered rave reviews!

Oddity 3. Herby Saison – this recipe was loosely based on the Saison du Buff collaboration by Stone Brewing and Dogfish Head.  Parsley, sage, rosemary and thyme combine with the pale, pilsner and wheat malts and the saison yeast for this unusual but very drinkable beer.

Oddity 2. Berliner Weisse – aka My First Sour!  This wheat beer is naturally soured prior to boiling and produces a tart, lemon but refreshing low strength beer traditionally served in Germany with an addition of raspberry syrup.

Oddity 1. Honey Cream Ale, 4.4% – a hybrid pale ale fermented on an ale yeast and conditioned on a lager yeast giving a dry, crisp, refreshing finish.  The addition of local Haughton Honey gives a hint of sweetness and a tangerine edge.

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