The slowest beer we make, and the most rewarding

Every Friday we tap a single firkin of cask-conditioned bitter. It is hand-pulled, served at cellar temperature, and once it is gone, it is gone. Here is why we keep doing it the hard way.

Cask ale finishes its fermentation in the very vessel it is served from. There is no added gas, no filtration, and no second chances — the beer is alive right up until it hits your glass. That fragility is exactly the point: a well-kept cask is the softest, most expressive pint a brewery can pour.

Catch it while you can

We pull the first pint at 4pm sharp. Pull up a stool, ask what is on, and let us walk you through it.