Appearance: Pale yellow with a frothy white head.

Nose: Floral hops and rich bready malts are joined by just a hint of white pepper to create a classical lager aroma.

Malts: Pilsner zero, Dextrin malt, Wheat malt, Munich malt

Hops: Magnum, Tettnang, Hallertauer Mittelfrüh

OG 12.3° ; FG 2.9° ; IBU 30

Serve 6–10 ˚C

Appearance: A dark ruby red beer with a light tan head.

Nose: Imagine the warmth of freshly baked rye bread crust mingling with hints of toasted almonds.

Malts: Munich light, rye malt, caramel 150, Carafa special type 3

Hops: Magnum, Hallertau Mittelfrüh, Hüll Melon

OG 13.4° ; FG 4.4° ; IBU 20

Serve 6–10 ˚C

Appearance: Dark brown with a reddish hue.

Nose: Sweet toasted chestnuts and freshly baked wholegrain bread, with a touch of noble hop character.

Malts: Pilsner zero, Dextrin, Chocolate wheat malt

Hops: Columbus, Tettnang

OG 11.7° ; FG 3.6° ; IBU 40

Serve 6–10 ˚C

Appearance: Golden with a white head.

Nose: Zesty, herbal and invigorating with notes of lime, lemongrass and spruce providing a refreshing starting block.

Malts: Dextrin malt, Munich Light, Caramel 150, Lactose

Hops: Tettnang, Hallertau Mittelfrüh, Magnum

OG 4.3° ; FG 3.7° ; IBU 20

Serve 6–10 ˚C

Appearance: Deep orange with a crisp white head.

Nose: The first flavour to jump out at you and pull you in is the fresh flavour of ripe mango – transforming into a candied grapefruit zest. Coming in just moments later is the seductive smell of sweet orange juice in the morning.

Malts: Pilsner Zero, Cara pale, Crystal 150

Hops: Columbus, Citra, Yellow Sub, Azacca

Translation: Aurora Borealis (The Northern Lights)

OG 15.3° ; FG 3.3° ; IBU 50

Serve 6–10 ˚C

Appearance: Hazy yellow with a white head.

Nose: Huge notes of papaya, lychee, lime zest, and pineapple dominate, with a strong undercurrent of freshly picked citrus and passionfruit.

Malts: Pilsner Zero, flaked wheat, flaked oats

Hops: Mosaic, Citra, El Dorado, Vic Secret

Translation: Space

OG 14° ; FG 3.4° ; IBU 25

Serve 6–10 ˚C

Appearance: Pale golden with a cloudy haze and fluffy white head.

Nose: Rising from the glass will be an intensely fruity punch bowl – tropical pineapple and passionfruit combining with ripe juicy peach and a hint of white grape must.

Malts: Pilsner Zero, Wheat malt, Oat flakes, Cara pale

Hops: Magnum, Galaxy, Mosaic

Translation: The New World

OG 11.6° ; FG 3.2° ; IBU 25

Serve 6–10 ˚C

Appearance: Hazy yellow with a white head.

Nose: Fresh white peaches and juicy pineapple mingle with fresh citrus zest, filling the room with fragrant new world hop aromas.

Malts: Pilsner zero, Oat malt, Dextrin malt, Golden promise low colour, Maltodextrin

Hops: Citra, Mosaic, Vic Secret, Columbus

OG 13.3° ; FG 6° ; IBU 25

Serve 6–10 ˚C

Appearance: Burnt orange with a brief off white head.

Nose: Bright lemon and mixed citrus zest combine with tropical pineapple notes to create an enticing juicy mixed fruit bowl aroma. Hints of freshly sliced white bread and grains mix with a delicate floral touch.

Malts: Dextrin malt, T50 malt, Crystal 150, Golden naked oats, Maltodextrin, Lactose

Hops: Citra, Yellow sub, Spruce tips

OG 6° ; FG 5.3° ; IBU 20

Serve 6–10 ˚C

Appearance: Rosé pink with a brief white head.

Nose: Fresh raspberry and hints of sweet malts combined with invitingly creamy hints of vanilla and zesty acidity.

Malts: Pilsner zero, Dextrin malt, Golden naked oats, maltodextrin, lactose

Hops: Hallertau Blanc, Hüll Melon, raspberries

OG 6.4° ; FG 5.7° ; IBU 10 ; TA 3.6 g/l lactic acid

Serve 6–10 ˚C

Appearance: Golden orange with a brief white head.

Nose: Freshly peeled citrus, hints of exotic spicy coriander, and some tropical guava on the nose, with some inviting hints of saltiness.

Malts: Pilsner Zero, wheat malt, rye malt, cara pale

Hops: Hallertau Blanc, HBC 431

OG 13.8° ; FG 3.2° ; IBU 10

Serve 6–10 ˚C

Appearance: Hazy yellow with a white head.

Nose: Freshly zested lime, stewed pineapple, fragrant mango, and hints of toasted coconut jump out the glass, serving you vibrant juicy tropical aromas.

Malts: Pilsner, Flaked oats, Golden naked oats, Oat malt, Dextrin malt, Maltodextrin

Hops: Sabro, El Dorado, Vic Secret, Galaxy, Simcoe

OG 13.9° ; FG 5.3° ; IBU 35

Serve 6–10 ˚C

Appearance: Jet black with a brief brown head.

Nose: Rich chocolate and hazelnut jump out with coffee and vanilla following and just a hint of birch forest in the background.

Malts: Munich malt, Pilsner Zero, Flaked oats, Cara pale, Cara 150, Cara 300, Carafa 2 special, Chocolate malt, Birch smoked rye malt, Lactose

Hops: Magnum, First Gold

Translation: Evening

OG 15.6° ; FG 6° ; IBU 40

Serve 12–16 ˚C

Appearance: Jet-black with a crema-like head.

Nose: The aroma of smooth milk chocolate will pour out of the bottle when opened, quickly followed by both honey and blackcurrant jam.

Malts: Pilsner Zero, Munich malt, Cara pale, Crystal 50, Crystal 150, Crystal 200, Carafa type 2 special, Chocolate malt, Lactose

Hops: Magnum, Goldings

Translation: Black Gold

OG 20° ; FG 6° ; IBU 45

Serve 12–16 ˚C

Appearance: Pitch black - as dark as the night sky, with an opaque brown head.

Nose: A clean burnt sugar dominates, immediately giving way to rich dark fruits - plums, raisin, and fresh cranberries. Eventually, a roasted smokiness emerges, like a distant bonfire on the horizon.

Malts: Pilsner Zero, Munich, Carafa II Special, Special B, Chocolate malt, Crystal 300, Demerara sugar

Hops: Magnum, Northern brewer

Translation: Night

OG 24.2° ; FG 6.2° ; IBU 60

Serve 10–14 ˚C

Recipe:

Grist. We scale this grist bill in this proportion to hit a starting gravity of 25° Plato after boil, and boil aggressively to ensure rich caramelisation.

58.9% Pilsner zero (Viking)
17% Munich (light) (Viking)
8.5% Carafa type 2 special (Weyermann)
4.2% Special B (Dingemans)
4.2% Chocolate malt dark (Viking)
4.2% Cara 300 (Viking)
2.8% Cara pale (Viking)
A further 15% of the fermentables will come from a dark sugar added at the start of the boil.

We mash for approximately 60 minutes at 62°C, then rise to 72°C for 15 minutes, before finally mashing out at 78°C and starting the latter.

We would look to start the boil at approximately 24°, with a pH of 5.1

Over the 60 minute boil we bitter to approximately 60—70 IBU with Magnum, and add 0.64g/L of Northern Brewer at the end of the boil

We ferment Öö at cool temps of around 18°C with WLP090, San Diego Super yeast, which we use as our house strain. We expect this to finish at approximately 7° Plato

Following the main fermentation, we’ll crash this to –1°c and hold it there until it’s tasty, removing the yeast. It’s not uncommon for this to sit for several weeks at cold temperatures lagering!

Additional notes:

We use Viking malt from Finland for the majority of our base malts and they have a very British style.

US-05 is an adequate substitute for WLP090, and may be preferable if you cannot create a healthy yeast starter

We’re using protafloc and yeast nutrients, these can be added as appropriate during the boil