We don't follow fashions or styles yet follow our own ideas and creativity. All our beers are packed full of flavour in one way or another, we aren't concerned with cutting the cost of brewing our beer, i.e. by using less raw ingredients.
We do source some of the best quality ingredients and combine this with our very own brewing flare to ensure our beers taste exactly the way we them to taste and give you the drinker the best possible experience of craft beer. 


“Your beer is only as good as your ingredients” we use some finest ingredients we can get our hands on. From some of the Worlds finest Malted Barley, hops that are sourced from every corner of the planet, and experimental yeast strains, all of which help us craft exciting and flavoursome beers.


Hop varieties we use:

Waiiti, Saaz, Willamette, Mittlefruh, EKG, Fuggles, Cascade, Sylva, Perle, First Gold, Amarillo, Centennial, Simcoe, Chinook, Citra, Sorachi Ace, Galaxy, Admiral, Zeus, Summit, Nelson Sauvin, Ella, Sonnet, El Dorado, Liberty, Pioneer, Bramling Cross, Galena

Malt varieties we use:

Pale, Roasted Barley, Brown, Amber, Black, Munich, Cara, Cara Red, Crystal, Malted Oats, torrified Wheat, Wheat, Dark Wheat, Pilsner, Smoked Malt, Cara Gold, Rye, Chocolate, Carapils



We brew useing a very traditional brewing process, using methods which haven't changed for centuries. Of course over this time there have been many technological advances which we embrace to ever improve our process. However, we also fully embrace brewing fundamentals which have been at the forefront of British brewing for centuries. Many of our fermentation vessels are conical in shape but we still like to use one of our open top fermentation vessels on a regular basis to brew our British bitters so we can produce cask ale in its traditional form.
We combine this with more contemporary processes like dry-hopping and barrel-ageing which enable us to make some of our more craft orientated limited edition brews. Here is a run down of our brewing process:



Our Brewhouse is where our beer gets brewed on a daily basis where the majority (except for dry hopping) of our raw ingredients get used. The mash tun enables the malted barley to be blended and mashed with hot water which essentially allows us to extract all the sugars (which will eventually get converted into alcohol) and malty goodness we need to. The underback helps filter out any unwanted grain which could make its way into our kettle. The kettle is where the hopping madness takes place, over the course of an hour we will boil up our wort(the extract from our mash) and we will add certain volumes of hops at certain times throughout the hour which will impart bitterness and those beautiful floral, citrus and hoppy notes.
At the end of our boil the wort gets pumped into a Fermentation Vessel through a heat-exchanger which cools our wort down to approximately 20 degrees C.



Once our cooled wort enters our fermentation vessel we can then add our yeast which will take between 3-8 days (depending on which yeast we use and which beer we brew) to ferment out. This process will convert all fermentable sugars into alcohol and also begin to develop many other flavours within the beer which are desired. After this stage we then begin the conditioning phase where the beer is cooled to 10 degrees C and conditioned from anytime between 5 and 30 days (depending on which beer we are brewing). This is a very important phase where many flavours can evolve and develop and create the tasty By The Horns pint we all love!



Our beer is then put into cask, keg or bottle and stored in our cold store, then it can be shipped and distributed to the many pubs, bars and restaurants we supply.  Quality of our finished product is very important to us which is why we cask, keg and bottle everything in house to ensure quality standards are met.
And eventually, CHEERS, we can enjoy a good pint!