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55|03 Double IPA Launch this Friday!
4 Oct 2016

 

55|03

Our new Double IPA, launching this Friday!

This Friday 7th October we’re launching our new 55|03 Double IPA – hopped with Citra, Mosaic and Wai-iti.

Our previous two recipes have taught us a great deal about what we want from our Double IPAs, and we’re confident this is the best yet. A light, smooth body of low colour Maris Otter and rolled oats is the perfect base for the intense, relentless hopping of three of our favourite varieties – juice bombs Citra and Mosaic and zesty Wai-iti. Vibrant passionfruit, waxy lemon and juicy kiwi notes are offset by a savoury, resinous and dry finish in this explosive pairing of American and New Zealand hops.

This batch is force-carbonated and the bottles were packaged on our new bottling line. There are also a small number of kegs, all of which have now been sold. The official launch of 55|03 is Friday 7th October at 6pm – below is a list of confirmed draught and bottle stockists who will have the beer on the launch date.

 

London

Draught:

BBNo Taproom

Beer Boutique

The Duke’s Head, Highgate

The Earl of Essex

The Hop Locker

King & Co

Mall Tavern

Waterloo Tap

Bottles:

Caps & Taps

Clapton Craft (E5)

Craft Metropolis

Mother Kelly’s Bottle Shop (N16)

Offie & Toffee

 

Manchester

Café BeerMoth (on draught as part of a BBNo tap takeover!)

BeerMoth bottle shop (bottles)

IndyManBeerCon (on draught on Saturday)

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Behind the Numbers: 21|03 Pale Ale
9 Sep 2016

 

21|03

21|03 Pale Ale, brewed with oats, hopped with Citra, Amarillo and Mosaic.

Today we launch our third expression of Pale Ale at our taproom, 21|03, ahead of it being released for general sale on Monday. 21|03 is vibrantly juicy, thanks to being hopped with Citra, Amarillo and Mosaic, but it’s more than its hop bill that sets this pale ale apart.

As 21|03 is noticeably hazier than our previous two pales, we thought it might be helpful to explain briefly why this new iteration of Pale Ale looks the way it does.

As many of you will know, haziness can in some cases indicate poor brewing practices, however we would like to assure our customers that 21|03 was expected to look this way, as it is both unfined and unfiltered, and that its appearance is due to a hop and protein haze. So where does this haze come from?

Firstly, we used a large amount of oats in the mash, which contributes to mouthfeel and body. A side effect of this extra protein content is haze. Furthermore, 21|03 was hopped heavily at the flameout stage of the boil (10 grams per litre) and when dry-hopping in tank (9 grams per litre). Dry-hopping on active yeast, as we did, can also contribute to haziness. 21|03 is not a ‘yeasty’ beer – the beer was cold-conditioned for a week to ensure this.

We should also be clear that the intention of the recipe was not to create a hazy beer.  Rather, we chose to use oats to add mouthfeel, hops to give fruit character, bitterness and aroma, and to dry-hop on active yeast to allow the hop-yeast interactions to create interesting flavour compounds. Quite simply, a side effect of these recipe decisions is that the beer is hazier than usual. More importantly, we think the beer has wonderful juiciness, texture and bitterness as a result.

If you would like to learn more about haze in hoppy beers, we would recommend reading Draft Mag’s recent article on ‘The New IPA’ – link here.

We hope to see you at the taproom soon, and that you enjoy our latest step in exploring the style of modern Pale Ale.

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55|02 – Double IPA Launch this Friday!
3 Aug 2016

BBNo Tap Clip - 55-02-0002XX-01

Six months on from the launch of our first Double IPA (55|01), we are launching our second recipe – 55|02, hopped with Mosaic and Columbus – this Friday at the BBNo taproom from 5pm and in venues around London and beyond!

Our first recipe Double IPA used Mosaic, Citra and Simcoe to bring tropical, juicy intensity, whilst remaining balanced and defiantly drinkable for its strength of 9.2%. For our second recipe, we sought a different kind of balance. Mosaic is one of our favourite hops and makes its return for the second recipe, this time paired with resinous, bitter Columbus. A classic among American hop varieties, Columbus lends the dank, spiky, resinous notes to offset the soft, juicy passionfruit and mango flavours of Mosaic. An oily, savoury character offsets the fruity sweetness, with a palate-coating dry, zesty finish.

55|02 was brewed to a lower ABV of 8%, whilst the malt grist remains rounded and light to let the hops shine. One further point of difference: the whole batch is force-carbonated and available exclusively on draught, in KeyKeg only. We hope to be able to release future Double IPA recipes in both keg and bottle again, but until we make sufficient improvements to our packaging technology, we feel we can only assure customers of the beer’s quality for its full shelf life by packaging all of the batch into KeyKeg.

We’ll be pouring 55|02 at our taproom this Friday from 5pm, and the following stockists will also be serving 55|02 from Friday onwards:

Central

The Draft House, Chancery Lane

The Hop Locker

North

The Earl of Essex

The Duke’s Head, Highgate

Provisions

East

Mother Kelly’s

Mason & Co

The Old Fountain

South

Hop Burns & Black

We Brought Beer Balham

We Brought Beer Clapham

The Other Room

BrewDog Clapham Junction

The Taproom (Woolwich SE18)

Craft Tooting

The Beer Shop London

West

BrewDog Shepherd’s Bush

Kent

The Lantern, Martin

Fuggles Beer Cafe, Tunbridge Wells

Save

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BBNo London Beer City Events
1 Aug 2016

Photo: Martina Govindraj (Twitter/Instagram: @YesZebra)

Photo: Martina Govindraj (Twitter/Instagram: @YesZebra)

As the beer scene in the capital grows from strength to strength, so too does London Beer City, an annual celebration of beer in London taking place between 5-14 August.  This year, we have events taking place across north, east, south and west London, as well as the launch of our second Double IPA, 55|02, both at the taproom and at bars and events all week long! Here’s everything we have lined up for London Beer City:

Friday 5th August, 6pm-10pm: 55|02 Double IPA – Mosaic & Columbus Launch (FREE EVENT)

After brewing and tasting our first double IPA, we learned a lot about what kind of direction we wanted to go in next, and 55|02 reflects that experience. Pairing juicy, funky Mosaic hops with dank, resinous Columbus, we’ve aimed for a beer with both the intense tropical fruit characteristics of our first DIPA, but with a balancing, bitter, savoury edge that makes it defiantly drinkable at 8.0% ABV. This beer is draught-only, pouring at our taproom and bars across London – check our forthcoming blog post!

Friday 5th August, 6pm-9pm: ‘Meet the Maker’ at Provisions, 167 Holloway Road  (FREE EVENT)

We love getting to meet beer lovers and supporting local retailers who care about what they sell. Wine, cheese, bread and beer shop Provisions is hosting a chance to meet our Head Brewer Bates and taste some of our latest beers. No ticket is required, just pop in the shop and have a chat over a few beers! See the event’s Facebook page here.

image6 (2)

Sunday 7th August, 12pm-5pm: The Brewery Kitchen London Beer City Lunch with Partizan and The Kernel (£50 pp)

This year it’s Partizan’s turn to organize an event with us and The Kernel, and together we’ve decided to work with Jamie Halsall, head chef and founder of The Brewery Kitchen, to lay on a special Sunday lunch. Jamie has previously worked in Michelin-starred restaurants and his menu reflects both his highly advanced culinary knowledge and his passion for beer. The eye-popping menu includes Montgomery cheddar custard with malted onion compote, poached and smoked Llanwenog lamb shoulder, and BBQ White peach with malt crumble. If, like us, you were sold at ‘cheddar custard’, you can find out more info and find a link to buy your tickets here. Our own brewhouse will be the setting for this extremely limited event, and you’ll also get a chance to meet the founders of all three breweries – buy tickets early to avoid disappointment!

Wednesday 10th August, 7pm-8.30pm: ‘Taste By Numbers’ Beer & Cheese tasting event at BrewDog Shepherd’s Bush (£20 pp)

The brewing traditions of Belgium have been a huge inspiration to us since the beginning of BBNo. We now brew a range of Belgian styles –  Saison, Witbier, Table Saison, Belgian Pale and Tripel – and we’ve put together a special tasting event with BrewDog Shepherd’s Bush pairing those styles with cheese from Neal’s Yard Dairy. Chris will be leading the tasting and presenting each style – learn about some of our favourite beers and taste some amazing cheeses with them! Tickets are available to purchase here.

session4

 

Thursday 11th August, 7pm-11pm: One Keg Wonder and Tap Takeover at Simon the Tanner (FREE EVENT)

Simon the Tanner is one of a handful of high-quality pubs and bars we’re proud to call ‘local’, and we’re sending an extremely limited beer to serve as part of the pub’s ‘one keg wonder’ series: our collab brew with Brasserie de la Senne – Session 4! You won’t be able to find this beer anywhere else, plus we’ll be sending some of our latest and freshest beers for a mini-tap-takeover on the night. You can also meet some of the BBNo team, and there’s no ticket required!

11th-14th & 19th-21st August: Bermondsey Takeover at BeerKat, 203 Holloway Road (FREE EVENTS)

After some amazing takeovers from Beavertown, Siren, breweries from Bristol and now Tiny Rebel, we’re really excited to be part of BeerKat’s next takeover, with four other breweries from Bermondsey. Expect all the very latest BBNo beers and some fun events (including the return of Hop Burns & Black Chilli-oke), plus great food and London Beer City after-parties. More details coming soon!

Photo © Gavin Freeborn

Photo © Gavin Freeborn

12th-14th August: London Craft Beer Festival (Ticketed – £various)

LCBF has quickly become one of the best beer festivals in the country in just a few short years, bringing much-needed change to the ‘standard’ beer festival structure. This year we’ll be bringing our full festival bar, with four taps pouring a rotating range of our latest beers as well as some special and limited editions kegs across every session. The full line-up will be announced shortly – but you can absolutely expect our new 55|02 Double IPA – Mosaic & Columbus to be leading the charge! Tickets for LCBF are available here.

14th August, 3pm: ‘Tasting Notes’ Beer & Book Matching event at Beer Rebellion (£15 pp)

This special edition of popular beer & book matching event Tasting Notes focuses, naturally, on London-based stories and London beers that pair with them perfectly. Our own 19|01 Gose is being paired with Rivers of London, and Chris is the guest speaker at this event at Beer Rebellion hosted by Hannah Davidson, Katie Godman and Sharona Selby. Tickets are available here.

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Job Vacancy: Office and Sales Administrator
15 Jul 2016

We are looking for a highly-motivated and extremely well-organised person to take on a crucial role at heart of our growing business.

Candidates for the role of Office and Sales Administrator must be enthusiastic and dedicated, able to multi-task and manage multiple workstreams in a small and busy team.

As well as having full responsibility for numerous administrative duties critical to the day-to-day running of the business, candidates must be able to take on additional responsibilities as needs arise and balance their workload accordingly.

In addition to being highly-organised, candidates should also be comfortable with a wide range of IT systems and programs, ideally with experience in using those systems in finance and sales administration.

The role will regularly afford opportunities to take part in internal and external meetings, events and customer-facing work, so candidates must also be friendly, personable and professional.

We are offering the chance to be an integral part of an expanding business, in an exciting and vibrant industry. We therefore expect candidates to be able to demonstrate their enthusiasm and pride in their work.

Please send applications in the form of a CV and covering letter (addressed to Dave Seymour) to jobs@brewbynumbers.com.

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Goodbye to Grisette, Hello to Table Saison
1 Jul 2016

Friday sees the release of a new beer – 17|05 Table Saison – Lemon & Black Pepper – which also sees a new name for style 17, formerly known as Grisette.

After refining the core recipe over several iterations, we’ve decided to redesign our Grisette with a slightly lower ABV as well as a different grist and body. We think the name ‘Table Saison’ better encapsulates what we are trying to achieve with the style: a lower strength version of our Saison that remains a modern take on lighter farmhouse ales. All our previous and future recipes under style 17 will be known as Table Saisons.

17|05, whilst one of our lowest ABV beers, has a complex recipe balancing a variety of flavours and textures. Crisp carbonation brightens the soft grist of pils malt, oats and spelt wheat; whilst the use of  Sicilian lemon juice and zest before fermentation brings a rounded, almost tart finish. Black peppercorns balance the dry and slightly funky yeast character, while hop additions of Cascade and Motueka help boost the beer’s gentle fruitiness.

Look out for another new Table Saison very soon!

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Behind the Numbers: 21|01 Pale Ale
21 Jun 2016

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There aren’t many breweries who find themselves releasing a Pale Ale after three and a half years, and after brewing twenty-five other different styles in a variety of recipes, but here we are, releasing our first ever Pale Ale. Why now, and how did we get this far before releasing one?

We brew and explore beer not just by style and by recipe, but also by experience. With each new flavour, texture, success, hardship, we learn; and with every piece of learning we take a step further down a path, sometimes leading us far from our first steps. After discovering our love of Belgian styles re-imagined with new world hops, antipodean-style Golden Ale, Porter, Berliner Weisse and India Pale Ale each provided their own range of flavours and hop combinations to explore. Later, Session IPA quickly became one of our most well-known and explored styles for the same reasons.

As a variety of traditional and modern styles presented themselves as opportunities, ‘Pale Ale’ simply did not appear on the schedule. However, we’ve recently made such substantial and lasting improvements to our hop-forward beers across the board that we felt we could apply that experience into making our first Pale Ale to the standard by which we now measure all of our pale and hop-forward beers.

The timing feels strangely appropriate. Drinkers are increasingly discerning, and with an ever-increasing number of producers in London and in the UK, there are simply no excuses for releasing a sub-par beer in the current climate, especially in a style as popular as Pale Ale. With what we have learned from brewing other pale and hoppy styles in the past few years we believe we can now release a pale ale to match the range of excellent examples available right now.

Our first recipe, Galaxy & Mosaic, pairs powerfully juicy hop varieties from the United States and Australia, serving up soft, pulpy sweetness of mango, pineapple, and guava, with a dry, crisply balancing, grapefruit-bitter edge. Though it may not be seen by some as a style worth getting excited about, it is most certainly a style worth getting right from the very first recipe and expressing it to its full potential.

21|01 is also a first of a different kind for us: the kegs on general sale are all conditioned in tank and force carbonated, rather than in the keg. As you might know, we give almost all of our hoppy beers a four-month shelf life from the date of packaging. Unlike keg-conditioning, which can take 2-3 weeks from packaging, we are able to release the force-carbed beer much closer to its packaging date (yesterday!). We hope this will mean more people have the opportunity to enjoy 21|01 as fresh as possible. The beer itself is exactly the same – unfiltered and unpasteurised –  minus the extra priming sugars for carbonation required in keg and bottle-conditioned beers.

21|01 Pale Ale – Galaxy & Mosaic will be available from this Friday at the BBNo taproom from 6pm, as well as on tap at a small number of other pubs and bars from Friday onwards, including:

The Duke’s Head, Highgate

The Hop Locker, Southbank Centre Food Market

The King & Co, Clapham Common

The Other Room, Bermondsey

The Rose & Crown, Kentish Town

Norwich Tap House, Norwich

Cheers!

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Bank Holiday weekend at the BBNo Taproom
26 May 2016

IMG_20160514_132036

FRIDAY 1800-2200 | SATURDAY 1100-1900 | SUNDAY 1100-1900

This weekend we’re opening the taproom up an extra day for the Bank Holiday, and will be pouring our freshest beers on Friday, Saturday and Sunday! Don’t miss our latest batch of 11|15 Session IPA – Amarillo & Mosaic, and taste the new 20|01 Belgian Pale – Summer & Saaz on tap. We’ve also got our friends at Killa Dilla serving hot and tasty quesadillas and fritas all weekend! Check out the full tap list and food menu for the weekend below. See you at the taproom!

TAP LIST

01|16 – SAISON – RAKAU – 5.5%

03|05 – PORTER – WILLAMETTE & CENTENNIAL – 6.1%

05|14 – IPA – CITRA & SUMMIT – 6.2%

11|15 – SESSION IPA – AMARILLO & MOSAIC – 3.8% *NEW BATCH*

11|16 – SESSION IPA – EQUINOX – 3.8%

14|03 – TRIPEL – ELLA – 9.5%

20|01 – BELGIAN PALE – SUMMER & SAAZ – 4.5%

killadilla logo

FRESHLY COOKED QUESADILLA MENU FROM @KillaDillaLDN

SMOKED SHORT RIB
w/ kimchi, blue cheese, mozzarella and pickled grilled red onion. Served
with Avocado Crema

ITALIAN SAUSAGE
w/ sauerkraut, Swiss cheese and pickles. Served with mustard mayo

SMASHED CRISPY POTATO N GREENS(V)
w/ mushrooms, green peppers, pickled jalapenos and KD cheese blend
Served with Korean mayo

KillaDilla KillaFritas
Crispy potatoes, frazzled onions, grilled pickled red onions, pickled
jalapenos, KD cheese blend, Chipotle mayo

SERVING FRIDAY / SATURDAY / SUNDAY

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Behind the Numbers: 20|01 Belgian Pale
23 May 2016

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Available from today, 20|01 is our first recipe in a new style: Belgian Pale. This post aims to explain a little about this style of beer and what inspired us to create one.

Distinct from Belgian blondes and strong golden ales, Belgian Pale is yet another example of the country’s knack for skillful balance in brewing. From the outset of Brew By Numbers we’ve taken inspiration from multiple sources, but the beguiling balance of Belgian beers across a range of styles, strengths, intensities and fermentation methods has always fascinated us most. 20|01 is our first attempt to replicate this balance in a uniquely refreshing, accessible yet characterful beer style.

Belgian Pale has the dubious honour of being one of the country’s least well-defined styles, with its label applied on ratings websites to beers as varied as Orval, Westvleteren Blonde, Cuvée de Ranke and De La Senne’s Taras Boulba. Whilst each offers evidence to belong in this nebulous grouping of beers, it’s that last example that we feel provides the best framework for the modern version of the style. De La Senne’s hoppy, pale beers are easily our biggest inspiration for our own take on Belgian Pale.

Crisp, fruity and with a dry, refreshing hop bitterness, 20|01 is our own expression of these bright and understated beers. The clean grain character is kept simple and drinkable, using nothing but low colour pils malt to give an even, light body. Saaz takes the lead in the hop bitterness, with the fruitier and floral notes coming from Summer, itself an Australian variety with Saaz parentage. We chose not to employ any spicing in this beer, to keep the flavours clean.

Using the same saison yeast strain that we use for other Belgian styles, in this instance we lowered the fermentation temperature to 24 degrees C (as opposed to the low thirties that our saisons ferment at), so there’s less fruity ester character, but the same crisp carbonation and texture the style needs. The subtle interplay between the yeast and hops provides a gentle spiciness alongside firm bitterness, to really cleanse the palate.

20|01 Belgian Pale – Summer & Saaz is now available from pubs, bars and bottle shops stocking our beers, as well as at our taproom both on draught and in 330ml bottles in take away. We hope that it’s a beer to suit sunny days, warm evenings, and the refreshment needed at the end of a day’s work, in as many servings as necessary.

Cheers!

 

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Launching this Friday: 14|03 Tripel – Ella
11 May 2016

tripel

 

After patiently maturing for several months, our newest Tripel, hopped with Ella, is now ready for release.

Belgian Tripel is easily one of our favourite styles here at BBNo, one that we’re excited to release each year with a new hop bill, and taste it as it evolves. Our first Tripel used American hop Mosaic, bringing slick, buoyant passion fruit and blueberry notes. The second expression used New Zealand Wai-Iti and lemon zest to weave in soft citric sweetness that has aged gracefully into mellow, caramelised lemon flavours.

For our third Tripel, we’re returning to using hops from the southern hemisphere, this time using Australian hop Ella, noted for its pronounced floral and juicy fruit character. The indulgently fruity nose evokes peach and apple blossom, pineapple cocktails and tropical fruit sundaes, whilst that crucially smooth and slick Tripel body all but glides across the palate, with just a prickle of gentle spicing from coriander and orange peel to balance the beer’s yeast character. That rounded, finely-balanced body is what defines Tripel’s bewildering drinkability and provides such an exciting canvas upon which to experiment.

Those of you who have tried the original 14|01 Tripel – Mosaic might remember we aged some of it in white wine barrels to become 12|05. If you want to find out what happened to some of the latest Tripel, well, you’ll just have to wait and see. For now, the new 14|03 Tripel – Ella will be pouring at our taproom on Friday 13th and Saturday 14th May (with 330ml & 750ml bottles available to take away) and on sale in trade from Monday 16th May.

Cheers!

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24|02 – BBNo x Põhjala Collab Brew
23 Mar 2016

BBNo Tap Clip - 24|02|000182

Põhjala is one of Estonia’s leading craft breweries, and from their base in Nömme, Tallinn, have released a wide range of flavour-forward beers since their launch in 2014. Aberdeenshire-born Head Brewer Chris Pilkington, like so many of the current craft beer generation, is a prolific homebrewer-turned pro. Chris has previously worked at BrewDog, and under his watchful eye, Põhjala’s top-of-the-range 12 hectolitre Premier Steel brewhouse has released some stunning beers in a broad spectrum of styles. We especially love their bold and vibrant branding – see their range here.

We wanted to work with Põhjala on a beer for the Tallinn Craft Beer Weekend on April 1-2, and so last month we invited Chris down to brew a beer with us – something inspired by Estonia. The recipe for the multigrain Amber Ale we came up with was inspired by the traditional Estonia dish ‘kama‘, a milled flour mixture of various grains, nowadays generally enjoyed as breakfast with milk and often sweetened with sugar and blueberry. But how to capture this in beer?

pohjala collab 1

To replicate the character of kama as closely as possible in the beer, for the malt grist we used a blend of barley, oats and rye, with some amber and brown malt to add a richer, nutty flavour. To give the fruity, blueberry flavour and aroma, we hopped the beer with Amarillo and Mosaic. 24|02 was picked as the name for this beer for two reasons – it matches the date we brewed it with Chris, 24 February, but is also Estonia’s Independence Day! 24|02 will be released at the Tallinn Craft Beer Weekend, and just for the launch, the beer will be served through a Randall infusing it with real blueberries!

The beer will also be available here in the UK, so watch out for news of its release soon!

 

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Behind the Numbers: 18|01 Farmhouse – Witbier
21 Mar 2016

 

 

2016-03-21 11.42.06 (2)

Today we launched our brand new online shop, and to celebrate we’ll be selling a very special beer online while stocks last: 18|01 Farmhouse – Witbier.

As a brewery we’ve endeavoured to brew authentic recreations of beers that inspire us, as well as create modern twists on classic styles that still have a lot to offer the contemporary craft beer drinker. The ‘Farmhouse’ series of beers under number ’18’ has seen us put everything we’ve learned as brewers to the test, and gives drinkers a good example of the kind of beers we would love to make more of in the future.

Prior to the published studies of Pasteur, beer was frequently brewed in environments where it was susceptible to bacterial ‘spoilage’ and infection by wild yeasts. Beer styles that were regional specialities were often so because of where they were brewed, as much as how they were brewed, or what they were brewed from. Brewers who were unable to exclude wild yeast and airborne bacteria entering their brews had a limited understanding of the effect they had, but they understood that some beers could only be made in certain places, at certain times and in certain ways.

For modern examples, we can look to the Pajottenland in Belgium, where any beer calling itself lambic must be made, but there would have been a time when almost all beers would have been affected by the local microflora. Early farmhouse ales epitomise this period of brewing history, when the bacteria and wild yeasts living in the local atmosphere would define the character of the beers brewed there.

Industrialisation saw these beers and the conditions that made them consigned to history, for the most part. Several breweries and regions in northern and western Europe retained these traditions, but these methods, seen as backward and unsanitary by an increasingly risk-averse brewing industry, become replaced by the pursuit of stable and sterilised products that could be traded as commodities across great distances, long in life and low in flavour.

The newest wave of craft brewing has become fascinated with the potential of spontaneous fermentation, barrel ageing and handing over control of brewing and fermentation to forces unseen by the naked eye. Rooms filled with slumbering barrels and foeders, gently inhaling and exhaling wild-fermented beers, have become the goal for several breweries. For many, they have become a reality, opening up a whole new world of experimentation beyond merely adjusting recipes. Somewhere between alchemy and animal husbandry, the careful and patient nurturing of wild yeasts in beer and the bountiful bacteria in the staves of barrels gives modern brewers a glimpse back in time, to when fermentation was seen to have closer links to deities than science.

Distinct from our Barrel Aged and Brett Aged series, with ‘Farmhouse’ we want to combine those methods in pursuit of brewing the farmhouse ales of years gone by, with a modern palate. To do so, we are cultivating a microclimate, a tiny biosphere, inside (currently) a single Burgundy red wine barrel, refilling it every time it is emptied and feeding the wild yeast strains and bacteria living in the staves of the barrel. This barrel is now a sort of microcosm, where it imbues different beers with different characteristics, depending on which beer is used to fill it.

18|01 is the first of this series, using our 07|01 Witbier – Classic as the base beer. The subtle floral and spice notes of our Witbier are turned up loud by the rich tannins of a Burgundy red wine barrel, whilst Brett aging in the wood dries out the flavours smoothly. The residual sweetness of our Witbier gives plenty for the Brett strains to feed on, making for a boisterously funky nose, and a complex, balanced flavour profile that can be enjoyed equally in gulps or sips.

This beer is now available online for a limited time only, while stocks last: get it here from our online shop!

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FRESH FROM
THE BREWHOUSE

01
30
SAISON
LORAL
5.5%
ALSO CURRENTLY AVAILABLE
05 | 11
INDIA PALE ALE 6.5%
16 | 06
RED ALE 5.0%
17 | 05
TABLE SAISON 3.5%
21 | 03
PALE ALE 5.2%
SHow all
BBNo. HQ

79 ENID STREET, LONDON SE16 3RA
TEL: +44 (0)20 7237 9794
EMAIL: INFO@BREWBYNUMBERS.COM

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