Yep. The Pilot Project. It has a nice ring to it, we think.
Based in the Old Cold Store, the Pilot Project is our other brew kit (as opposed to our main production kit based in the brewery). Our main kit has a 65HL capacity, or in other words, is capable of producing over 11,000 pints in one brew. The Pilot Project is a much smaller kit. At 160L, it is capable of producing around 280 pints per brew, which opens up a whole host of opportunities for us.
It means greater freedom to explore, experiment and push the boundaries of our existing knowledge. It’s all about research and development, which is how we landed on its name, the Pilot Project.
The Pilot Project beers aren’t about generating profit, in fact, the project is a break-even venture for us. It’s about going back to basics, toying with new techniques and approaches, and producing limited edition beers on a smaller scale.
Lead by brewer Danny Pearson, another motivator for the Pilot Project is for in-depth feedback and to generate a more intimate conversation around beer. Which leads us to our next point…
Every Wednesday at the Barley Twist we launch our latest Pilot Project beer. From 4-6pm brewer Danny is also on hand to answer any questions, receive feedback or listen to ideas for future brews.
We’ll usually launch one beer a week, in keg or cask.
The Barley Twist also now has a canning machine, so all draught beer can be bought to-go. (And there’s a nice 30% off discount on all takeaway beers, too!)
Hazy IPA with chinook and citra late hops, dry-hopped with a hefty dose of juicy citra. Fruity flavours and a light bitterness.
10kg of raspberries and Philly Sour yeast combine to give a juicy and fruity beer with a light, zingy tartness. A perfectly smashable summer beer!
Using ‘The Betty’ hop blend this time. A thick, oaty body gives this beer a super hazy appearance. Aromas of tropical fruits, lime and orange peel.
An amped-up version of ‘The Bruce’ pale, with ‘The Betty’ thrown in the mix. Big citrus flavours and a resinous, piney bitterness, all over a hazy, pale body.
This hazy pale ale used a New Zealand hop blend, named after a long-serving hop farmer. Providing aromas of fresh gooseberry, citrus peel, tropical fruits and orange blossom.
A base recipe for future pastry stouts, expect rich chocolate and coffee flavours with a thick, decadent mouthfeel.
A full-bodied DIPA, massively dry-hopped with experimental HBC 586 hops. Expect intense tropical and citrus flavours.
A crisp IPA packed full of Talus Cryo hops. Has a lovely floral aroma, with tangerine and coconut flavours.
A big fruity beast of a gose! Lightly salted with Pink Himalayan salt, and packed full of blackcurrant and redcurrant puree. Vivid colour, big juicy fruity flavours, tart finish.
A hefty addition of peach and pineapple puree give this beer bags of tropical flavours, with Philly Sour yeast bringing a lovely tartness into the mix. This is all rounded off by an addition of Madagascan vanilla pods to bring a touch of creamy sweetness.
We told you the pub was super local! An impy mild….because we love them.
Castle Rock x Bailey Head – Scary Monsters, 4.5%, tbc
Hazy hop monster! With Nelson Sauvin bringing white wine and gooseberry notes, and Ekuanot bringing tropical fruit flavours.
Wandering Dave, 5.1%, tbc –
Easy-drinking hazy pale with Citra and Cryopop.
Blueberry Sour, 3.5% – tbc
West Coast Pale, 5.3%, keg only
Sour IPA, 5.5%
Mango Sour, 5.5% – tbc
Castle Rock Brewery x Atom, 5.3%, keg only
Elsie Mo (Olicana Dry-Hop version), 4.2%
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