We pride ourselves on our real ales served under gravity straight from a still at the back of the bar. Our current selection of beers are listed below.


 

We held our 14th Beer festival (2017) featuring some great bitters, ales and cyders, on Sat 26th August and Sun 27th August.

For full details of all the beers that will be served
here>

For details of local CAMRA click here>

  
 
The Brewing Process
Brewing is a process steeped in tradition. Harvested East Anglian barley grains are first kiln dried to produce that characteristic flavour of malt. Malt is then milled and 'mashed' in hot liquor to produce a sweet 'wort' that is boiled together with whole hops. Next the hopped wort is cooled then fermented by adding yeast. Hops were not introduced into the brewing process until the 16th Century when Flemish immigrants began growing hops in Kent. The flowers from the hop vines are dried in oast houses before being added to the beer. They improved the keeping qualities, added a rich aroma and bitter flavour to the beer.   
 

 

 

 

EARL SOHAM, VICTORIA BITTER 3.6% abv

Light, hoppy and bitter. Brewed using a standard pale malt and crystal malt mix with Goldings and Fuggles hops.
Location: Debenham, Suffolk for further details on their website click here>

 
     
    MAULDONS, DICKENS 4.0% abv

A light coloured bitter with a fine distinctive hop nose. It delivers a refreshingly dry fruity finish. 

Location: Sudbury,  Suffolk
 
     
 

 

National Guest Ale

SHEPHERD NEAME, SPITFIRE 4.2%abv

Spitfire Amber Kentish ale was first brewed in 1990 to commemorate the Battle of Britain which was fought in the skies above Kent 50 years earlier. The beer is named after the legendary Spitfire aeroplane designed by RJ Mitchell. The versatility of the aircraft and the courage of its pilots were essential to victory and were a key symbol of the spirit of that time.

Location: Kent

 
     
 

 

 

 

 



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