You love our one-off experimental brews and so do we. From these we develop and grow our brewing skills and keep things lively.
We’ve created over 50 thus far and they have demanded a variety of techniques and featured a whole host of different ingredients including: hops sourced from England, Eastern Europe, USA, Australia and New Zealand; dehusked malts from Europe, spelt and rye; yeast strains from England, Norway, Belgian and USA; locally roasted coffee and locally produced honey; allotment grown rhubarb and pumpkin; garden grown and feral fresh hops; fruits and elderflowers; as well as the occasional sprinkling of spices and some barrel ageing and sniffing.
Using water from an ancient source at the Chedworth Roman Villa we created a unique ale called Beerus Britannicus for the National Trust; a substantial 4.8% deep-bodied red ale with a malty backbone and aromatic mosaic hops and would keep up the spirits of any Roman soldier.
We have created the occasional celebratory brew too, including a number of tasty Festival Ales for the Phoenix Festival; M.A.D. 500 for The Marlborough Arms to mark the 500 beers they pulled through their pumps in their first full year; Tenth X to celebrate Decimal’s 10th anniversary; Abbey 900 Ale as part of the Abbey 900 Festival; Luna Hops as part of the Cotswold Hare Festival; Friendship Ale in support of the community friendship initiative being forged between Cirencester and the City of Bathurst, NSW Australia; John Barleycorn a beer of resurrection, as part of the John Barleycorn Must Die New Brewery Arts exhibition; Cirencester Farmers’ Market 20th Anniversary Ale...and there were and will be many more!
Roman Fact: In AD 110 a soldier on Hadrian’s Wall earned just over 13 assess* a day – enough to buy 325 pints of beer!
*An ass was a large copper Roman coin worth 1/16 of a Denarius