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Imperial Sour with Strawberry, Pineapple, Dragon Fruit & Vanilla

Kettle sour with milk sugar, dragon fruit, pineapple, guava and vanilla.

Sour ale with Blackberry, Rhubarb, Guava, Pineapple, Cinnamon and Vanilla 

Berliner Style Ale with Yuzu Lime, Rasberry, Vanilla, and Milk Sugar

Berliner Weiss Kettle Sour brewed with over 10,000 Acai Berries and half as many strawberries

Smoothie Stout brewed with our friend's across the pond: Neon Raptor. This bad boy uses a boat load of banana puree and we top it off with cinnamon, vanilla and milk sugar, all brewed on an open flame to incorporate the true foster's experience

Well it’d be rude not to wouldn’t it? We’re all about innovation and using the most modern techniques and processes in our brewing here at Polly’s HQ. When our hop merchant presented the idea of Spectrum hops earlier in the year, we were immediately hooked in and interested to see what we could utilise them in. As hops in pure liquid form, we’re able to use less, but maintain the intensity of aroma and flavour throughout, adding an extra level of complexity we’ve never been able to achieve previously. With less vegetal matter within the beer too boot, this means we yield even more beer, which means more beer for everyone to enjoy! After the debacle of our Birthday Beer being as rare as hens teeth, we’ve returned to the QIPA style, and gone full big boy batch this time around. Featuring a mixture of 50kg of Mosaic and Citra pellet hops, paired up with 4kg of Mosaic and Citra Spectrum; expect mega intense gooseberry, lychee and grapefruit notes from Citra, backed up with a tropical medley of mango, peach and tangerine notes from Mosaic, along with a warming alcohol booziness. Better than the Birthday Beer? Well, we don’t wanna jump the gun…

We’re all about innovation and using the most modern techniques and processes in our brewing here at Polly’s HQ. When our hop merchant presented the idea of Spectrum hops earlier in the year, we were immediately hooked in and interested to see what we could utilise them in. As hops in pure liquid form, we’re able to use less, but maintain the intensity of aroma and flavour throughout, adding an extra level of complexity we’ve never been able to achieve previously. With less vegetal matter within the beer too boot, this means we yield even more beer, which means more beer for everyone to enjoy! Of course we were going to go big on a TIPA style – with this beer featuring a mixture of 25kg of Mosaic and Citra pellet hops, paired up with 4kg of Mosaic and Citra Spectrum; expect super intense gooseberry, lychee and grapefruit notes from Citra, backed up with a tropical medley of mango, peach and tangerine notes from Mosaic. Absolute banger

We’re all about innovation and using the most modern techniques and processes in our brewing here at Polly’s HQ. When our hop merchant presented the idea of Spectrum hops earlier in the year, we were immediately hooked in and interested to see what we could utilise them in. As hops in pure liquid form, we’re able to use less, but maintain the intensity of aroma and flavour throughout, adding an extra level of complexity we’ve never been able to achieve previously. With less vegetal matter within the beer too boot, this means we yield even more beer, which means more beer for everyone to enjoy! Our first dip into using these hops in an DIPA style features a mixture of 20kg of Mosaic and Citra pellet hops, paired up with 3kg of Mosaic and Citra Spectrum; expect slightly more intense gooseberry, lychee and grapefruit notes from Citra, backed up with a tropical medley of mango, peach and tangerine notes from Mosaic

We’re all about innovation and using the most modern techniques and processes in our brewing here at Polly’s HQ. When our hop merchant presented the idea of Spectrum hops earlier in the year, we were immediately hooked in and interested to see what we could utilise them in. As hops in pure liquid form, we’re able to use less, but maintain the intensity of aroma and flavour throughout, adding an extra level of complexity we’ve never been able to achieve previously. With less vegetal matter within the beer too boot, this means we yield even more beer, which means more beer for everyone to enjoy! Our first dip into using these hops in an IPA style features a mixture of 15kg of Mosaic and Citra pellet hops, paired up with 2kg of Mosaic and Citra Spectrum; expect gooseberry, lychee and grapefruit notes from Citra, backed up with a tropical medley of mango, peach and tangerine notes from Mosaic.

Sweet and spicy, this blueberry infused sauce with maple syrup was inspired by one of hop't sauces favorite breweries festive stouts; Amundsen's "Christmas Morning"

Red Mist combines fierce Carolina Reaper chillies with juicy, tart British raspberries to produce a flavour concoction like no other. Pairs well with white meats, fish, salads and anything that needs a punch of heat

A can of this beer contains 10 grams of hops, and the alcohol content of two shots of tequila. This beer doesn’t want to meet your requirements. This beer doesn’t want to be rolled around in your glass, next to a nice meal. This beer doesn’t want you to feel nice aromas of passionfruit, red currants, pines or curry leaves. Let your tie loose, admit it was a hard day, order a can and you will see, it will get better. Much better.

Mexican hot chocolate milk stout with lactose, cocoa, cinnamon and chili

VANILLA WHEAT!! Its like sex: hard to explain, you should try it yourself to know what its like

Mango milkshake pale ale

Imperial Passion Fruit and Vanilla Floating Island Pastry Tart Ale

Triple Fruited Kiwi Smoothie Berliner Weisse

IPA brewed with Simcoe, Idaho 7 and Galaxy hops shining through a delicate, soft light malt base

A big and juicy Session Sour – our mixed ferm golden sour base paired with 800kg of fresh pomegranate. Citrusy, earthy, fruity, nice

Taking inspiration from a sweet and sour pie this Modern Sour Beer is so rich you could cut it with a knife

A grown up version of our favourite session sour – Cloudy Lemonade. Grown up, double dry hopped with two of our much-loved hops Citra and Azacca

KVEIK NEIPA

Barrel aged yuzu sour

Sour IPA

CHAPEAU was dry hopped with Citra to provide a
fruity yet refined flavour whilst the earthy spiciness
of the Saaz and Styrian Goldings contribute to a
long, bittersweet finish. Effervescent notes of honeydew
melon in the aroma and a robust mouthfeel blends
with a lime zestiness on the palate

Dry hopped with Ekuanot - packed with super fresh aromas. The palate is full of apple and apricot notes that are balanced with a floral, moreish finish

It's been talked about in hushed tones and whispers for a while now, but it's finally here. For the last 7 months, we've been barrel aging and bottle conditioning our incredibly well-loved Mexicake imperial stout. It's something a lot of people asked about, and something that to us made a lot of sense. However, we've aged in not one but two different barrel types; Bourbon, and Brandy. Bourbon Barrel bring exactly what you'd expect; a little bit of whiskey on the nose and warmth on the finish, and enhances some of the best flavours in Mexicake. On the nose, you get an intense vanilla aroma, the slight spiciness of bourbon highlights the Ceylon cinnamon, and a touch of toasted oak. On the palate, you get much of the same with a super smooth mouthfeel, and a bit of boozy warmth. Pay close attention, and you'll also get a bit of char and smokiness from the barrel aided by the infusion of Mulato chillies famous for their leathery, tobacco smokiness.

A beautifully decadent beer, it's in very short supply and will not last long

PROVIDING THE SHADE TO THE ORANGE SUNLIGHT IS THE BREADY SPICE OF RYE AND GOLDEN PROMISE WHICH PERFECTLY BALANCES THE SWEETNESS OF THE ORANGE JUICE AND ZEST. A FINAL HIT OF ORANGE ZEST THEN CREATES THAT GLORIOUS AFTERGLOW

In our humble opinion, we think we've really nailed Sabro as a hop varietal here at Polly's HQ. As a mega hype hop, it's super easy to tip the scale in the wrong direction with this incredibly potent varietal by using way too much, and our brewers have really taken to getting that fine line perfectly balanced. Huskle is an experiment into going heavy on the old school hops, and letting exactly half the amount of Sabro take the reins for the new school juice column. Featuring equal parts 20kg each of Centennial and Chinook, this beer has all the grassy, piney bitter notes we love about those old school beers, before a 20kg Sabro dry-hop charge jumps in with those incredible coconut, mint, and lime flavours

After our recent flirt with the imperial gose style in Plant Sugar gaining absolutely rave reviews, we set about looking into what we could do to one up ourselves, as is the MO here at the brewery. Deciding to stick with the higher ABV sour beers to maintain that thick, pulpy mouthfeel to accentuate the fruits we use, we settled on peach and apricot to play on those flavour characteristics present in our pale and hoppy beers, but amplified up for a banging gose that's equal parts sweet and sour. With a healthy addition of local sea salt to take the edge off that smacking of tartness, this beer is perfect for those hazy sunny evenings, where the sun stays out until late and the good times keep rollin

Okay, so we've explored our pyramid dry-hopping technique through all manner of our hazy new school beers, where do we go after there? Why not turn to the old school? Our head of sales is infamously fussy when it comes to West Coast beers; and after impressing him so much with our last effort, The Patina Effect, we were keen to strike again whilst the iron is hot, and Monstercat is the result. Featuring progressively smaller additions of Simcoe, Chinook, and finally Columbus in 20, 10, and 5kg additions respectively, this beer purposely accentuates each hop varietal, displaying the awesome resinous, piney, earthy notes that each bring to the table. To quote Arron himself, "Lads, this is a pretty special beer; well done". There we have it

We'll admit it, we've been hitting it pretty hard with the ABVs lately. Now that the weather is perking up just a little bit, we find there's nothing better (at least until the pubs open in Wales anyway) than spending an afternoon in the park with some - socially distanced of course - mates, and a cooler full of tinnies for good times and laughs. Lost Again is a beer specifically designed just for this sole purpose - hazy but not opaque, juicy but not overwhelming, full of mouthfeel but not soupy. Featuring a reeled back, chilled out, Amarillo, Citra and Mosaic hop bill, this beer ticks all the typical Polly's boxes; with tropical notes a-plenty, but with a pleasant spiky bitterness to keep everything in check

Mustard BBQ Sauce

Korean Hot Sauce

Hot N Smokey BBQ Sauce

Trinidad Moruga Scorpion Ghost Chilli Hot Sauce

Scotch Bonnet Original Hot Sauce

Mango habanero hot sauce

Blueberry ghost chilli hot sauce

Berliner Weisse with added Beetroot

Mark is our first ever hire. Yay. He’s alright. This is the first beer he’s designed. Ever. It’s a Belgian Pale Ale.

Some days we miss our old Core IPA. So here it is, revamped. Dry hopped with 16 g/l of Columbus, Chinook, Cascade & Summit

Passionfruit and key lime Gose with pink Himalayan salt and Indian coriander seeds, dry hopped with Citra.

American IPA 

We're delighted to release our collaboration beer with the Bill McLaren Foundation. Brewed in honour of "The Voice of Rugby" Bill's Beer is a dry hopped session IPA with cascade and centennial. A portion of the proceeds from every cask, keg and can sold will be donated to the charity to support their continued efforts in promoting Rugby Union and its values in communities in Scotland and further afield.

The secret ingredient is letting the beer ferment to a samba playlist on repeat

Intergalactic IPA hopped with Citra BBC, Equinox Cryo and Simcoe and fermented with Lallemand's New England Yeast strain. Pairs perfectly with a short traverse across the universe.

100k of each passion fruit and pineapple puree bringing you that tropical zing!

Coconut & pineapple wheat beer

Exotic session IPA

A juicy lager / IPA hybrid. IPL combines the crisp fermentation profile of a lager with the fruity hop profile of a New England IPA

Easy drinking NEIPA

Belgian Tripel

6 Different beers from 6 different breweries

North Riding - Strawberry Cheesecake Stout

Top Out - Kirschtorte - Black Forest Gateau Stout

Hammerton - Crunch - Peanut Butter Milk Stout

Brass Castle Brewery - Bad Kitty - Vanilla Porter

Almasty Brewing Co - Tiramisu Stout

Reid's Gold Brewing - Bounty Like It - Chocolate & Coconut porter 

6 Different beers from 6 different breweries

Reids Gold Brewing - North Sea Haar - Scotish Pale Ale

Wasted Degrees Brewing - Kveik Session - IPA

Brass Castle Brewery - Fruit Lupe - Mosaic & Blueberry Pale

M.B.H - Playback - West Coast IPA

Poll's Brew Co - Falter - DDH IPA

Black Iris - Very Dangerous Asps - DIPA 

A West Coast Pale hopped with Azacca, Chinook & Ekuanot

We’re all about innovation and using the most modern techniques and processes in our brewing here at Polly’s HQ. When our hop merchant presented the idea of Spectrum hops earlier in the year, we were immediately hooked in and interested to see what we could utilise them in. As hops in pure liquid form, we’re able to use less, but maintain the intensity of aroma and flavour throughout, adding an extra level of complexity we’ve never been able to achieve previously. With less vegetal matter within the beer too boot, this means we yield even more beer, which means more beer for everyone to enjoy!

This pack includes

IPA - 6.0%

DIPA - 8.0%

TIPA - 10.0%

QIPA - 13.0%

Extra Special / Strong Bitter

Inspired by the full bodied rich and roasted black lagers of Czechia this is a beer for winter contemplation. Brewed with a double decoction mash, extended boil and packed with British grown fuggles hops this beer is big, bold and will leave you wanting another.

Unfiltered edition of the British Lager.

Influenced by traditional ‘rustic’ village lagers of Bavaria “Now We Are Two is brewed ‘Ungespundet’ or un-bunged so that most of the CO2 produced in fermentation is allowed to escape from the vessel resulting in much lower levels of carbonation. A double decoction mash using new less modified UK lager malt from Warminster adds to the malt complexity in the beer. In true rustic style the beer has a decent haze and a good dose of EKG has given it both great balance and some additional background hop interest. Pour vigorously and drink lovingly

Bready malts balanced by wonderful English hops.

Silky and smooth with a massive hit of Vanilla on the nose and taste buds. Balanced by bitter chocolate and subtle pecan notes. Rich and sweet, a highly drinkable decadent stout.

We used 200kg of fresh Banana to create our creamiest and smoothest Chocolate Imperial Stout yet. Shamelessly decadent and delicious.

A unique sour based on the traditional Peruvian soft drink Chicha Morada. This fruity sour is brewed with Maize Morado (Peruvian Purple Corn) and soured naturally before going through a traditional fermentation process. The result is a unique and delicious beer that highlights the incredible flavours that can be achieved from brewing with exotic ingredients

Making cakes out of Modern Sour Beer! Rich, sweet blueberry and a frosting level mouthfeel, balanced by zingy lemon and tart acidity!

Rye double IPA

Salted Caramel Porter

Thick and juicy can of sweet delight. The big sister to our oat cream range has been hugged with more oats and hops for heightened cream and flavour. Citrus and passionfruit with overtones of berry and stone fruits will leave you dancing on the moon.

Using three different kinds of oats, we’ve brewed a traditional oatmeal stout with a nice chewy mouthfeel and little to no bitterness. An easy drinking, roasty, oaty stout. Contains lactose

Using three different kinds of oats, we’ve brewed a traditional oatmeal stout with a nice chewy mouthfeel and little to no bitterness. An easy drinking, roasty, oaty stout.

This double dry hopped DIPA showcases the mosaic hops in pellet and incognito form. Savour flavours of sweet fruits, berries and bubblegum with a mango spice.

An imperial version of our west coast IPA brewed with Columbus, Zythos and Simcoe. Expect more pine and grapefruit backed with a sweet bitter finish.

It’s a triple. It’s got cryo hops. And it’s thick. Enjoy explosions of tropical, candyfloss and watermelon with hints of lemon and lime.

Single hop double dry hopped DIPA praising the Nelson Sauvin hop. Fruity and grape like aroma backed with a strong flavour of passionfruit and fresh gooseberries.

A thick fruited sour loaded with raspberries, lingonberries and strawberries, balanced with Madagascan vanilla pods for sweetness. Then we’ve added a tonne of mini marshmallows for extra creamy fluffiness. Sup up your beer.

2/3rd Pint Glass

6 different beers from 6 different breweries

Brouwerij Alvinne - Omega - Flemish Sour Ale

DEYA - Best Foot Forward - English Bitter

Polly's Brew Co - Lupo Capisco - Pale Ale

Tempest Brewing - Chai Cutter - Chai Milk Stout

Top Out - Triple  Lemon Sour

Orbit Brewing - Munich Dunkel - Dark Lager

Mango milkshake pale ale

Dry hopped with Ekuanot - packed with super fresh aromas. The palate is full of apple and apricot notes that are balanced with a floral, moreish finish

We'll admit it, we've been hitting it pretty hard with the ABVs lately. Now that the weather is perking up just a little bit, we find there's nothing better (at least until the pubs open in Wales anyway) than spending an afternoon in the park with some - socially distanced of course - mates, and a cooler full of tinnies for good times and laughs. Lost Again is a beer specifically designed just for this sole purpose - hazy but not opaque, juicy but not overwhelming, full of mouthfeel but not soupy. Featuring a reeled back, chilled out, Amarillo, Citra and Mosaic hop bill, this beer ticks all the typical Polly's boxes; with tropical notes a-plenty, but with a pleasant spiky bitterness to keep everything in check

Mark is our first ever hire. Yay. He’s alright. This is the first beer he’s designed. Ever. It’s a Belgian Pale Ale.

A West Coast Pale hopped with Azacca, Chinook & Ekuanot

As pale as a 100W light bulb but as juicy as an IPA. Session-able, quenching and totally addictive. Biscuity malt base with a hint of sweetness all drenched in fruity/dank hops.

This beer has fresh raspberry puree added which is sourced locally to the brewery. It has a very simple malt profile and only one hop variety present (Huel Melon) which allows the raspberry flavour and aroma to shine through. This beer contains between 10% and 11% raspberry content on average and is a seasonal, light summer beer. This beer works well with light meals like salads, sandwiches and it is also a good desert beer. It is a great option to drink on a sunny day.

Flavours of mango, peach, papaya & lemon drops

Citra led soft pale

A soft Pale hopped with Amarillo, Idaho 7 & Ekuanot

Pale, hoppy, unfined beer.

The 4th entry in our single hop “Trippin” series, packed full of nothing but El Dorado hops with it's flavours of mango, pineapple, and stonefruit. Fermented with London Ale III to add an almost creamy texture and with a solid bitterness to keep it very sessionable.

Heavily hopped gluten-free Mosaic Pale Ale with bold floral and tropical fruit flavours and aromas.

American Pale Ale

Steady Rolling Man. Our pale ale. Inspired by the ridiculously tasty hoppy beers we discovered, we got brewing our own versions, over and over again, while listening to the blues greats. The heady concoction of old time blues records and juicy American hops transfixed us from the start and the rolling man was born in these sessions! Incredibly soft and delicate with intense tropical fruit hop aromatics and saturation, this is our vision of the perfect pale ale.

German Pale Ale 

"Citrus in a glass, the hop that keeps on delivering. Easy drinking premium pale ale with a grapefruit and lemon taste and aroma."

"Enter the new kid on the block, Mosaic hops are full of blueberry and citrus flavours and seriously pack a powerful punch."

Light, Crisp & beautifully fresh. This is THE pale ale to get your full-bodied, juicefix.

A hazy pale ale with tropical aromas and balanced bitterness.

Chinook-hopped pale ale.

We took our pale ale base and hopped it with citra, mosaic, simcoe, and galaxy before a massive dose of Florida navel orange zest and Madagascar vanilla.
This easy drinking dessert themed beer has bright notes and flavors of fresh orange slices, vanilla frosting, and Mom’s birthday cake in and a smooth creamy #EQjuice finish. Smooth and chuggable, this is the beer you can drink and still get your equations in.

We’re all about innovation and using the most modern techniques and processes in our brewing here at Polly’s HQ. When our hop merchant presented the idea of Spectrum hops earlier in the year, we were immediately hooked in and interested to see what we could utilise them in. As hops in pure liquid form, we’re able to use less, but maintain the intensity of aroma and flavour throughout, adding an extra level of complexity we’ve never been able to achieve previously. With less vegetal matter within the beer too boot, this means we yield even more beer, which means more beer for everyone to enjoy! Our first dip into using these hops in an IPA style features a mixture of 15kg of Mosaic and Citra pellet hops, paired up with 2kg of Mosaic and Citra Spectrum; expect gooseberry, lychee and grapefruit notes from Citra, backed up with a tropical medley of mango, peach and tangerine notes from Mosaic.

KVEIK NEIPA

Sour IPA

IPA brewed with Simcoe, Idaho 7 and Galaxy hops shining through a delicate, soft light malt base

Okay, so we've explored our pyramid dry-hopping technique through all manner of our hazy new school beers, where do we go after there? Why not turn to the old school? Our head of sales is infamously fussy when it comes to West Coast beers; and after impressing him so much with our last effort, The Patina Effect, we were keen to strike again whilst the iron is hot, and Monstercat is the result. Featuring progressively smaller additions of Simcoe, Chinook, and finally Columbus in 20, 10, and 5kg additions respectively, this beer purposely accentuates each hop varietal, displaying the awesome resinous, piney, earthy notes that each bring to the table. To quote Arron himself, "Lads, this is a pretty special beer; well done". There we have it

Some days we miss our old Core IPA. So here it is, revamped. Dry hopped with 16 g/l of Columbus, Chinook, Cascade & Summit

American IPA 

We're delighted to release our collaboration beer with the Bill McLaren Foundation. Brewed in honour of "The Voice of Rugby" Bill's Beer is a dry hopped session IPA with cascade and centennial. A portion of the proceeds from every cask, keg and can sold will be donated to the charity to support their continued efforts in promoting Rugby Union and its values in communities in Scotland and further afield.

The secret ingredient is letting the beer ferment to a samba playlist on repeat

Intergalactic IPA hopped with Citra BBC, Equinox Cryo and Simcoe and fermented with Lallemand's New England Yeast strain. Pairs perfectly with a short traverse across the universe.

Exotic session IPA

Easy drinking NEIPA

Red rye based beer recklessly laced with American Hops during the boil and dry hopped after fermentation with more USA and NZ varieties to create a real fruity character and smooth bitterness

Single hop (Mosaic) Double Dry Hopped IPA

Super-haze, super-hopped, press the button, release the FUZZ!

Super Session Hazy Pale Ale. Dry Hops - Centennial, Citra, Ekuanot

Crispy yet soft Session IPA with Mosaic and Simcoe hops

Naughty Luggage is a New England style IPA. It contains vast amounts of oats, a soft water profile, LOADS!! of fruity hops and is fermented with our carefully selected yeast strains. This leads to a very hazy, super juicy and incredibly drinkable beverage!

A delicious, laid back session IPA rammed full of Mosaic to give enticing notes of tangerine and mango

Lemon, pine and pineapple fragrances swirl in a potent mox for this small IPA. The effects of her glittering, resin-festooned flavours are formidable and deliver all the attributes of a classic big American IPA but with half the strength

Murky, thick bodied session IPA hopped with Mosaic, Azacca and Citra

Named after the part of the hop plant used in brewing, our Cone gets rave reviews for its intense, complex hop profile: strong and bitter with lots of grapefruit notes. Its all-American hops are added at four different stages in the brewing process, as well as double dry hopping. Hops: All-American Simcoe, Amarillo and Palisade.

A quadruple hop, 7% sinner of a Black IPA, mashed with chocolate and caramel malts to create a pitch-black colour and filthy rich flavour. Northern hemisphere hops are added in ever increasing volumes giving a huge hoppy flavour. We dry hop the beer creating an intense tropical, lemony aroma. Dark in colour, dark in nature

A creamy, massively tropical, and punchy collaboration with Yakima Chief Hops! A festival of Cryo and T90 hops whacked into a 6.5% IPA. A first for us, and a really exciting opportunity to team up with one the world's finest purveyors of all things dank, green & delicious.

Something Good is a rotating IPA series where we explore new ingredients, techniques and processes with the hope of hitting on something good... enjoy! For our 7th iteration, we explore a new cellaring process in the aim to reduce some of our conditioning time. Wheat and a touch of biscuit malt make up the malt bill, while copious amounts of hand selected Citra backed up by Simcoe creates an avalanche of beautiful hoppiness ~ orange citrus vibes with some dank pine. Enjoy!

DDH American IPA

American IPA

West Coast IPA
Hops: Citra & Summit

Supercharged India Pale Ale.... Rich/bright & amber/bronze with lots of American hop aroma. Distinctly bittersweet on the palate with a massive hop complexity fashioned deep within the IPA tradition.

A North Yorks version of the US West Coast hop-forward IPA. Bitterness is balanced by malt sweetness in our IPA and dry-hopping rounds out the aroma. Multiple hop types in this one, to justify the 'sunshine-in-a-glass' claim. Just what you need to brighten a grey winter (or even summer!) day!

A crisp, light and refreshing session IPA. Initial aromas and tastes of citrus followed by a slightly bitter melon-rind finish

Session strengh New England IPA

Hoppy, hazy, New England style IPA. Brewed to a gluten-free recipe and certified gluten-free in the can.

We’re all about innovation and using the most modern techniques and processes in our brewing here at Polly’s HQ. When our hop merchant presented the idea of Spectrum hops earlier in the year, we were immediately hooked in and interested to see what we could utilise them in. As hops in pure liquid form, we’re able to use less, but maintain the intensity of aroma and flavour throughout, adding an extra level of complexity we’ve never been able to achieve previously. With less vegetal matter within the beer too boot, this means we yield even more beer, which means more beer for everyone to enjoy! Our first dip into using these hops in an DIPA style features a mixture of 20kg of Mosaic and Citra pellet hops, paired up with 3kg of Mosaic and Citra Spectrum; expect slightly more intense gooseberry, lychee and grapefruit notes from Citra, backed up with a tropical medley of mango, peach and tangerine notes from Mosaic

A can of this beer contains 10 grams of hops, and the alcohol content of two shots of tequila. This beer doesn’t want to meet your requirements. This beer doesn’t want to be rolled around in your glass, next to a nice meal. This beer doesn’t want you to feel nice aromas of passionfruit, red currants, pines or curry leaves. Let your tie loose, admit it was a hard day, order a can and you will see, it will get better. Much better.

PROVIDING THE SHADE TO THE ORANGE SUNLIGHT IS THE BREADY SPICE OF RYE AND GOLDEN PROMISE WHICH PERFECTLY BALANCES THE SWEETNESS OF THE ORANGE JUICE AND ZEST. A FINAL HIT OF ORANGE ZEST THEN CREATES THAT GLORIOUS AFTERGLOW

In our humble opinion, we think we've really nailed Sabro as a hop varietal here at Polly's HQ. As a mega hype hop, it's super easy to tip the scale in the wrong direction with this incredibly potent varietal by using way too much, and our brewers have really taken to getting that fine line perfectly balanced. Huskle is an experiment into going heavy on the old school hops, and letting exactly half the amount of Sabro take the reins for the new school juice column. Featuring equal parts 20kg each of Centennial and Chinook, this beer has all the grassy, piney bitter notes we love about those old school beers, before a 20kg Sabro dry-hop charge jumps in with those incredible coconut, mint, and lime flavours

Rye double IPA

Thick and juicy can of sweet delight. The big sister to our oat cream range has been hugged with more oats and hops for heightened cream and flavour. Citrus and passionfruit with overtones of berry and stone fruits will leave you dancing on the moon.

This double dry hopped DIPA showcases the mosaic hops in pellet and incognito form. Savour flavours of sweet fruits, berries and bubblegum with a mango spice.

An imperial version of our west coast IPA brewed with Columbus, Zythos and Simcoe. Expect more pine and grapefruit backed with a sweet bitter finish.

Single hop double dry hopped DIPA praising the Nelson Sauvin hop. Fruity and grape like aroma backed with a strong flavour of passionfruit and fresh gooseberries.

If we’ve said it once, we’ve said it a thousand times. There’s nothing we love more here at Polly’s HQ than showcasing our talents as a modern day brewery, whilst simultaneously paying homage to the brewers of yesteryear without whom we wouldn’t exist today. Jennasea has one foot in the present whilst also turning back to look at the past; Mosaic representing the juicy, tropical, dank beers of today, and Amarillo representing the old school stalwart hops, bringing those old school piney vibes to the fore. Amplified up to 60kg in the dry-hop, expect clementine, bubblegum and berry notes playing perfectly against floral, citrussy lemon.

I AM A MAN OVERBOARD. I AM AN IPA FOR THE PERSON WHO JUST WANTS MORE. DANK, PINEY HOPS SEAMLESSLY COMBINE
WITH THE SWEET AND BISCUITY MALTS TO BOMBARD THE SENSES THROWING YOUR TASTE BUDS OVERBOARD

Juicy, hazy DIPA generously dry/bio-hopped with Enigma, Cryo Citra, El Dorado. Thick, juicy, fruity, and deceivingly sessionable

DDH Hazy Double IPA HPA-016 & HBC586.

8.6% New England IPA

Sori’s 10th movement sees the return of musical duo Cashmere and Galaxy in collaboration with the intrepid newcomer Idaho 7. Passionfruit, lime and tropical fruits are the stars of the show, with a supporting act of pine, stone fruit and lemongrass

The show must go on! Ensemble Nine is the next composition in our symphony with a fresh new line up of hops. The big band of Mandarina Bavaria, Lemondrop and Experimental 035 perform a rousing crescendo of tangerine, tangy lemon, peaches and pineapple above a smooth and juicy chorus.

Single hop Strata DIPA. Strata is a newer varietal that is big and punchy! Tangerine juice!

This is a collaborative beer made with Michelin starred chef Brad Carter. It is a thoroughbred New England style double IPA made using only British hops. No Fuggles: Harlequin, Ernest, Jester T45 and Olicana all from the Charles Faram hop development program. This has completely flipped our idea as to what is possible with British hops - maybe we aren’t as far behind the USA as we thought?

Juicy, delicious DIPA with a rounded tropical fruit character and citrus complexity. Clean, aromatic and easy drinking for the ABV! With Citra, Nelson, Idaho 7 and Huell Melon on the dry hop!

A criminally bone melting double IPA. Whipped up to a creamy peak with a furnished grist of Pilsner malt and loblolly oats, paving the way deliciously onwards.

Fresh and variated varieties of CENTENNIAL, SIMCOE, MOSAIC, IDAHO 7 and AMARILLO generate a skull crushing sultry tropical seizure of ripened mango, bittersweet grapefruit, juicy blood orange and pineapple cobbler

Off Ramp is a full-throttle 8% DIPA hopped with Cryo Mosaic, Citra and Talus (aka HBC-692)! This is a specdankular bit of murkology, not for the faint of heart

Single Hop Citra DIPA!

Wait! Hold on a minute, pull it up, stop! You know what you wanna do with that right? You wanna put a bangin' DANK on it! GALAXY! (Ah wicked!) Put a DANK on it. NELSON SAV! (Ah that is sick that mate!. Put a DANK on it. ELLA! (Oh now that is good!) Put a DANK on it. VIC SECRET! (Where’d you learn that one?) Put a DANK on it. ENIGMA! (Yeah I like that!) Put a DANK on it. Aye! That’s good that Tony! Aha ha ha sick!

Another addition to our DIPAs brewed with Forest and Wildflower Honey. This beer is loaded with Galaxy and Columbus hops for a juicy tropical mouthfeel

This DIPA has been brewed to celebrate the opening of the Brewhouse Project. A new taproom & coffeehouse on the outskirts of Arundel. During the many months of working on the site, we saw countless dragonflies dipping and diving and hence the name

All are born with a unique genetic blueprint, each unlike every other. The more unusual that set of characteristics the more memorable the creation. Take the characteristics of this double rye IPA, on the nose is everything from mango and key lime to herbal and pine. There’s viscosity in the mouthfeel while the spice from the rye and the citrus and bitterness of the hop bring it all to life.

We’re all about innovation and using the most modern techniques and processes in our brewing here at Polly’s HQ. When our hop merchant presented the idea of Spectrum hops earlier in the year, we were immediately hooked in and interested to see what we could utilise them in. As hops in pure liquid form, we’re able to use less, but maintain the intensity of aroma and flavour throughout, adding an extra level of complexity we’ve never been able to achieve previously. With less vegetal matter within the beer too boot, this means we yield even more beer, which means more beer for everyone to enjoy! Of course we were going to go big on a TIPA style – with this beer featuring a mixture of 25kg of Mosaic and Citra pellet hops, paired up with 4kg of Mosaic and Citra Spectrum; expect super intense gooseberry, lychee and grapefruit notes from Citra, backed up with a tropical medley of mango, peach and tangerine notes from Mosaic. Absolute banger

It’s a triple. It’s got cryo hops. And it’s thick. Enjoy explosions of tropical, candyfloss and watermelon with hints of lemon and lime.

Every now and again you’ve just gotta shut up and play the hits when it comes to your hop bill. Citra and Simcoe, as well as Galaxy and Mosaic are two of the hop combos that arguably launched us as a brewery back in those seemingly very far away Loka Polly days, and we’ve smashed all four together for a greatest hits medley of our favourite hops in Positively Unattached. Featuring a total of 60kg in the dry hop, and amplified up to TIPA strength because why not? This beer is absolutely dripping with tropical notes, backed up with just a touch of grassy bitterness thanks to a flash in the pan, one minute at a hundred degrees Simcoe addition in the whirlpool to keep everything in check

Our TIPA game feels like it’s been a little bit neglected since the turn of the year. Getting lost in the hype of our birthday release, this maxed out, amped up style is something we feel we’ve been gradually developing alongside our DIPAs as one of our strongest outputs. After completing the original Augment trio and the staff favourites for our DDH series, we’re now comfortable enough to let our TIPAs head out on their own without the rub of a previous beers reputation to carry it. Deep Fake is a mega charged, all-in tribute to our favourite hop varietal here at Polly’s HQ – Simcoe. With an insane 28g/L thrown in during fermentation, expect apricot, passionfruit and berry notes a-plenty, backed up with pithy bitterness on the finish. Insane.

A big boozy, hoppy and thick TIPA

The third of this year’s TIPA/IMPERIAL IPA triptych, impishly cultivates a searingly intensified pure fruit punch up. Mischievously gummy with a plump gluey viscosity rendering intense biting pulsations of fat tropical overload and chewy bubble gum glut. NOT FOR THE NEBBISH OR FEIGH...

Dig Brew’s first triple IPA made with Citra, Mosaic, Mosaic Cryo, Motueka and milk sugar.

Well it’d be rude not to wouldn’t it? We’re all about innovation and using the most modern techniques and processes in our brewing here at Polly’s HQ. When our hop merchant presented the idea of Spectrum hops earlier in the year, we were immediately hooked in and interested to see what we could utilise them in. As hops in pure liquid form, we’re able to use less, but maintain the intensity of aroma and flavour throughout, adding an extra level of complexity we’ve never been able to achieve previously. With less vegetal matter within the beer too boot, this means we yield even more beer, which means more beer for everyone to enjoy! After the debacle of our Birthday Beer being as rare as hens teeth, we’ve returned to the QIPA style, and gone full big boy batch this time around. Featuring a mixture of 50kg of Mosaic and Citra pellet hops, paired up with 4kg of Mosaic and Citra Spectrum; expect mega intense gooseberry, lychee and grapefruit notes from Citra, backed up with a tropical medley of mango, peach and tangerine notes from Mosaic, along with a warming alcohol booziness. Better than the Birthday Beer? Well, we don’t wanna jump the gun…

Sour IPA

Pale kettle sour with full body and refreshingly tart finish carrying the distinctive gooseberry character of the Nelson Sauvin hop

We believe sour IPA's have great potential and we want you to join us in realising it. Nelson Sauvin and Vic's Secret hops gives you the juiciest taste of what southern hemisphere hops have to offer in this sour IPA.

Imperial Sour with Strawberry, Pineapple, Dragon Fruit & Vanilla

Kettle sour with milk sugar, dragon fruit, pineapple, guava and vanilla.

Sour ale with Blackberry, Rhubarb, Guava, Pineapple, Cinnamon and Vanilla 

Berliner Style Ale with Yuzu Lime, Rasberry, Vanilla, and Milk Sugar

Berliner Weiss Kettle Sour brewed with over 10,000 Acai Berries and half as many strawberries

Triple Fruited Kiwi Smoothie Berliner Weisse

Imperial Passion Fruit and Vanilla Floating Island Pastry Tart Ale

A big and juicy Session Sour – our mixed ferm golden sour base paired with 800kg of fresh pomegranate. Citrusy, earthy, fruity, nice

Taking inspiration from a sweet and sour pie this Modern Sour Beer is so rich you could cut it with a knife

A grown up version of our favourite session sour – Cloudy Lemonade. Grown up, double dry hopped with two of our much-loved hops Citra and Azacca

Barrel aged yuzu sour

100k of each passion fruit and pineapple puree bringing you that tropical zing!

Making cakes out of Modern Sour Beer! Rich, sweet blueberry and a frosting level mouthfeel, balanced by zingy lemon and tart acidity!

A unique sour based on the traditional Peruvian soft drink Chicha Morada. This fruity sour is brewed with Maize Morado (Peruvian Purple Corn) and soured naturally before going through a traditional fermentation process. The result is a unique and delicious beer that highlights the incredible flavours that can be achieved from brewing with exotic ingredients

A thick fruited sour loaded with raspberries, lingonberries and strawberries, balanced with Madagascan vanilla pods for sweetness. Then we’ve added a tonne of mini marshmallows for extra creamy fluffiness. Sup up your beer.

A mash-up of two of our biggest beers; Strawberry Skies and Double Crust Raspberry Pie. Combining the best of both for a strawberry and raspberry packed monster with a pastry-like overtone. Divine

Looking for exciting flavour combinations is a priority of ours, and we think we've hit the nail on the head with this one. Alphonso mango takes the lead, with subtle heat from the habanero chilli building throughout, topped off with smoky chipotle peppers. Drink fresh and pretend it's summer.

A bold, vibrant, and awesome looking bright pink take on the Berliner Weisse style; we loaded this with locally sourced rose water and hibiscus to create a tart, but equally sweet beer that reminds us just why we love collaborating and sharing ideas with other people here at the brewery

Pastry sour brewed with cherries and Vanilla.

Mega fruit monster packed with tropical tartness; Guava, Kiwi, Melon, Mango all vie for the front position

Somewhere between biting into a juicy, fresh nectarine and cracking open a tin of canned peaches. Dazzling peach character and creamy vanilla creeps in at the finish

The Marshmallow, Pineapple and Guava sour that has been in production since November 2020!! First sour drop of the year, at 6.8%, lots of progression shown in this beer. Drinks pure madness but what would you expect with an ingredient list like that? We used lots and lots and lots of vegan marshmallows so it has no meat products - good for veggies. But we are heathanous fiends and added lactose - bad for vegans. Fair warning.

Ridgeside are back with our latest in our dessert sour series with a 4.8% Lemon Curd sour. We even went one step further and dry-hopped this beauty with some Lemondrop hops to really bring home the aromatics and sharpness of the lemon out. This gives way to a soft, creamy mouthfeel backed up with our well-known vanilla twist and a touch of sweetness. Make it SOur!

Blackbeery sour beer

Juicy tart raspberries through and through with huge hits of candied violets on the nose finishing up as a nostalgic taste of Parma Violets

This monster of a double digit ABV modern sour beer is abold dessert like concept with a delicate dessert wine character. Peach skins and custard on the nose, bold fermentation character on the palate adn naunced hit of floral strawberries on the finish

One of our brand new core range beers, Triple Lemon is a tongue tingling, zingy and refreshing kettle Sour brewed with lemon zest, lemongrass and lemon thyme. Perfect for any day drinking

Fresh, locally sourced plums refermented on our golden, oat-heavy sour base beer paired with Almond  makes this a smooth, easy drinking winter warmer.

The brew plans for this beer simply read "Rhubarb & Quince = LOADS", and boy did we take that one seriously. These awesome fruits meld together for a wonderful jammy tartness, before mellowing back around with a kick of sea salt to keep things interesting.

Inspired by a Peach Melba, we have packed 360g/l of Apricot, Raspberry and Peach in to this mixed fermentation sour and finished with a touch of vanilla.
This fully loaded fruit sour has all the body, sweetness, tart fruit and booze that you could want.

Find that festive feeling again with a classic seasonal flavour - Sloe Gin. We loaded up our mixed fermentation base beer with 250g/l of Sloes, earthy and sweet, what the infused the beer with our own botanical blend of spices and citrus. A rich and decadent berry character is complemented but piney juniper and bright citrus zest. Pure indulgence!

Our berliner weisse conditioned for six months with Brettanomyces Claussenii - a strain of wild yeast known for its fruity ester characteristics.

A mixed fermentation berliner weisse style beer conditioned on 200 g/l passion fruit puree. Tropical solero, juicy acidity, dry.

Sleeping Lemons Export comes in at 6% lending a bigger, maltier body to the beer. The fuller mouthfeel and warming alcohol bring decadent flavours of lemon meringue pie to the character of this beer and the acidity is more rounded and reminiscent of lemon curd.

Kalamansification is a tropical sour inspired by zingy tropical and citrus cocktails. Its bright colour comes from hibiscus flowers and has a big tropical fruit juice flavour and aroma. We used kalamansi and lime in addition to the passion fruit, orange and guava in the beer.

Pale kettle sour with full body and refreshingly tart finish carrying the distinctive gooseberry character of the Nelson Sauvin hop

It’s rather ridiculous the melding of flavors that can be achieved by folding an incredible amount of boysenberries into a blend of our barrel-aged sour rye ale and bourbon barrel-aged anniversary ale. But Befuddlment does just that. This recreation of one of our favorite blends - a Hoarders Society exclusive release in 2014 - is a baffling, rich and balanced creation that showcases rich dark fruit, subtle funk, zesty jam, prominent oak and ribbons of caramel and toffee.

Overtone Brewing Collab - Armagnac BA sour funk blend w/Scottish heather honey - 8.5%

Overtone Brewing Collab - special heather honey saison aged in an Armagnac barrel on a unique sour/Brett culture. Super focused on fruity funk. Brett culture developed in house.

Our house Berliner Weisse recipe (soured with our, continuously evolving, barrel stored lactobacillus culture) conditioned on a small tropical islands worth of passionfruit. Expect a lovely fruity aroma, more fruit on the tongue, and even more fruit on the finish all rounded with a gentle acidity from the souring process.

Lichtenhainer is a 3.8% smoky and lightly sour pale beer from the Saxony area of Germany, an obscure and esoteric beer-style that almost completely disappeared during the 20th century.

It has a gentle smoky flavour imparted by beechwood smoked malted barley, like a distant campfire. A lactic tang of acidity cuts through the bready, cereal-like body to add balance and drinkability in the relative absence of any hop bitterness. The carbonation is lively and brings a crisp & refreshing carbonic bite.

The perfect light beer for when the sharp summer sun fades in to the smoky comfort of Autumn.

Cloud Spotting is a mixed culture fermented saison infused with the cloud-like flowers of foraged Meadowsweet; a Hern traditionally used to flavour and sweeten mead.
Funky pineapple-like flavours of wild fermentation and sweet lychee and almond flavours of Meadowsweet, prove that you need need to ship ingredients all around the world to achieve amazing tropical flavours in beer.

Another evolution of a previous release – a sleeper hit of festivals was the Bramble Sour, delicately paired with cacao nibs. They teamed up with Clifton Coffee Roasters to get some lovely single origin beans from their very own farm in Brazil! The beans were roasted three days before going into the beer. This beer is a caffeinated match made in heaven.

Classic combination of citrus and citra is made new with our house mixed culture in a golden sour base beer.

After our recent flirt with the imperial gose style in Plant Sugar gaining absolutely rave reviews, we set about looking into what we could do to one up ourselves, as is the MO here at the brewery. Deciding to stick with the higher ABV sour beers to maintain that thick, pulpy mouthfeel to accentuate the fruits we use, we settled on peach and apricot to play on those flavour characteristics present in our pale and hoppy beers, but amplified up for a banging gose that's equal parts sweet and sour. With a healthy addition of local sea salt to take the edge off that smacking of tartness, this beer is perfect for those hazy sunny evenings, where the sun stays out until late and the good times keep rollin

Passionfruit and key lime Gose with pink Himalayan salt and Indian coriander seeds, dry hopped with Citra.

The brew plans for this beer simply read "Rhubarb & Quince = LOADS", and boy did we take that one seriously. These awesome fruits meld together for a wonderful jammy tartness, before mellowing back around with a kick of sea salt to keep things interesting.

4.5% Sun-Dried Tomato & Sweet Basil Gose. This is a kettle-soured tart style of beer. With a mainly wheat base, many of the pizza elements are in play

A lip smackingly sour imperial gose with pink Himalayan salt and Indian coriander seeds, dry hopped with citra. Thick, fruity, sour and aromatic with a touch of salt. Yojo's big brother

Sleeping Lemons Export comes in at 6% lending a bigger, maltier body to the beer. The fuller mouthfeel and warming alcohol bring decadent flavours of lemon meringue pie to the character of this beer and the acidity is more rounded and reminiscent of lemon curd.

Lemon & Samphire Gose

Berliner Style Ale with Yuzu Lime, Rasberry, Vanilla, and Milk Sugar

Berliner Weiss Kettle Sour brewed with over 10,000 Acai Berries and half as many strawberries

Triple Fruited Kiwi Smoothie Berliner Weisse

Berliner Weisse with added Beetroot

A bold, vibrant, and awesome looking bright pink take on the Berliner Weisse style; we loaded this with locally sourced rose water and hibiscus to create a tart, but equally sweet beer that reminds us just why we love collaborating and sharing ideas with other people here at the brewery

Mango and Passionfruit Tea Berliner Weisse with Hollertal Blanc hops

Our berliner weisse conditioned for six months with Brettanomyces Claussenii - a strain of wild yeast known for its fruity ester characteristics.

A mixed fermentation berliner weisse style beer conditioned on 200 g/l passion fruit puree. Tropical solero, juicy acidity, dry.

Our house Berliner Weisse recipe (soured with our, continuously evolving, barrel stored lactobacillus culture) conditioned on a small tropical islands worth of passionfruit. Expect a lovely fruity aroma, more fruit on the tongue, and even more fruit on the finish all rounded with a gentle acidity from the souring process.

Yes, You read that right. A HONEY GLAZED HAM MARSHMALLOW Porter

Salted Caramel Porter

Mocha Porter

This Porter has been infused with toasted coconut and cacao nibs to give it a rich dark bounty like flavour. This beer is so indulgent and jam packed with ingredients and so flavoursome. Treat yourself to something special, trust us.. your Bounty Like It..

Banana, PB and ‘Facon’ dark brown porter. As Facon impersonates Bacon, so this beer impersonates an alleged Kingly culinary classic. Up front banana and peanut in this sweet porter is followed by delicate smokiness in the aftertaste

Our base porter with blackberries, blackcurrants, raspberries and a touch of vanilla

Dark, brooding and robust, all should now their heads before the humble Porter. Often misunderstood and misappropriated, the real Porter is a thing of simple beauty. In its element, the sense of satisfaction you get from a full bodied, roasted coffee, malty chocolatey Stout is unparalleled. Respect the elements.

Toffee ripple porter

A 5.5% chewy chocolate-vanilla dream of a porter. Bad Kitty earned its name from the antics of the two original brewhouse cats, who delight in mischievously supervising proceedings.

Annual collaboration brew with The North Riding Brewery. Bad Kitty with some Christmas cheer!

It's been talked about in hushed tones and whispers for a while now, but it's finally here. For the last 7 months, we've been barrel aging and bottle conditioning our incredibly well-loved Mexicake imperial stout. It's something a lot of people asked about, and something that to us made a lot of sense. However, we've aged in not one but two different barrel types; Bourbon, and Brandy. Bourbon Barrel bring exactly what you'd expect; a little bit of whiskey on the nose and warmth on the finish, and enhances some of the best flavours in Mexicake. On the nose, you get an intense vanilla aroma, the slight spiciness of bourbon highlights the Ceylon cinnamon, and a touch of toasted oak. On the palate, you get much of the same with a super smooth mouthfeel, and a bit of boozy warmth. Pay close attention, and you'll also get a bit of char and smokiness from the barrel aided by the infusion of Mulato chillies famous for their leathery, tobacco smokiness.

A beautifully decadent beer, it's in very short supply and will not last long

We used 200kg of fresh Banana to create our creamiest and smoothest Chocolate Imperial Stout yet. Shamelessly decadent and delicious.

Using three different kinds of oats, we’ve brewed a traditional oatmeal stout with a nice chewy mouthfeel and little to no bitterness. An easy drinking, roasty, oaty stout. Contains lactose

A Russian Imperial Stout.

No messing around with this one; A tickling of Ekuanot during the boil and again at flameout give the beer a decent amount of bitterness, but we've let the malt do the talking. Roasted coffee, dark fruits and chocolate are bursting from this stout.

Double mashed Russian imperial pastry stout. Vegan friendly.

Coconut Imperial Stout infused with 200kg of untoasted coconut.

Imperial stout with salted caramel

Imperial stout with cold brewed dark roasted coffee and a bit of maple syrup and vanilla to balance it out

Imperial stout brewed with mastique, mahleb, cardamon, white chocolate, hazelnut praline, and vanilla to get all the flavours of the famous Greek dessert "Tsoureki" in to a stout

Imperial stout brewed with Honduras coffee beans roasted by cafetierra roasters, Tahitian vanilla and Canadian maple syrup.

WHISKY BARREL-AGED IMPERIAL STOUT, BREWED IN LOCHABER. A labour of love that has finally come to fruition, brewed during lockdown and then aged in a Ben Nevis Distillery whisky cask before bottling, labelling, numbering and sealing each bottle with wax. Simon has brewed a very dark, very rich and complex imperial stout with depth, body & "OOFT!" factor.

A 9.5% Imperial Stout aged in US virgin oak casks

A behemoth of an imperial stout mashed in with toasted malted oats, toasted wheat, malted rye, manuka raisins, black currants, figs and pecan nut. Fermented out using dark Canadian maple syrup with a late addition of toasted coconut flakes and dark cacao. Monumentally monstrous with chewy notes of mixed granola, vintage fruit cake, port wine, dark chocolate torte, coconut and roasted pecan nut.

As if the blend of vanilla beans, cocoa, cinnamon, chipotle and mulato chilies wasn’t special enough, we’ve given our boozy, spicy imperial stout the rum barrel treatment. After 9 months in 15 year-old Panamanian and Nicaraguan rum casks; the dop has emerged with a new level of richness and complexity. Expect the barrel flavours of raisin, sweet grapes, oak and molasses to slowly reveal themselves on this powerhouse of an imperial stout

Imperial cookie stout with blueberry and vanilla.

Maple, Oatmeal, Coffee and Coconut Macaroon Stout

A complex multi layered bourbon oaked imperial milk stout, with toasted coconut flakes, coconut cream and sticky Tongan vanilla beans

Caramel peanutbutter sundae stout collab with Brouwerij Kees

Chocolate Ice Cream Imperial Stout with Cococa Nibs & Vanilla & Milk Sugar.

Trillionaire is a spiced lebkuchen inspired stout with cinnamon and ginger. This is thick and decadent and really tastes like winter!

Fresh out of barrel the beer is full of chocolate notes, which Haunted House elevates further with cacao husks. These husks add some light milk chocolate notes, making sure everything stays drinkable through different dimensions of sweetness, with toasted coconut chips joining in creamy harmony in a sequence of sensations. There’s a lot going on here, but the strength of the beer is up to the task of allowing this beer to excite and delight with each sip.

Fresh out of barrel the beer is full of chocolate notes, which Helter Skelter turns into a full-on chocolate orange experience. Hand-peeled orange zest is swirling in vibrant oily flavour which goes on a ride with the sweet chocolate base beer. In order to keep this in check, additional oak will give you subtle vanilla wafer notes but also enough drying finish to keep you going back to the start. This is a playful beer that we hope will put a smile on your face.

Fresh out of barrel the beer already has a depth of coffee and chocolate flavour. Waltzer amps these notes up and spins them around with the addition of our own rum barrel aged coffee beans, a collaborative project with Quarter Horse roasters. This accentuates the boozy tones of the beer with some rum character while adding a resonant coffee hit. Complexity of acidity, biscuity notes, cherries and dried fruits all begins to swirl with the heady overtones of the base beer in an intoxicating treat

The Tower 11% - Chocolate and chilli double stout. 10 different malts, 100kg of organic Tunisian Deglet Nour dates, 100+ Madagascan vanilla pods, ethically produced Venezuelan cacao nibs, Mexican guajillo and chipotle chillies and a heap of organic cinnamon. No flavourings, extracts or essence. The Tower is a big thick stout. Warming and fruit forward Mexican chillies blend together with the freshly roasted Venezuelan cacao. All balanced off with organic cinnamon and Madagascan vanilla followed by a rich complex date sweetness. Fermented in open fermenters with a ester forward custom yeast blend.

Imperial Stout with Birthday Cake flavor.

Imperial Chocolate Stout made with the best Columbian Cacao, Madagascan Vanilla and a touch of Cinnamon.

This version of our award winning Very Big Moose has been aged in Bourbon Barrels. The American oak brings big vannillin flavours to what is already a flavour packed beer. Drinks well chilled or at room temp, but please store chilled.

Brewed with 9 different malt varieties then barrel-aged in 24 year old bourbon barrels, within a cold dark room for 16 months. The result is a rich, decadent & highly complex, smooth & drinkable Chocolate Imperial Stout.

Full-bodied and more chocolate than our award winning Crunch, Crunchier is sweet, creamy & oozes chocolate roasted nuttiness. Held up on a malt bill of oats & wheat with a generous dose of lactose Crunchier is a luxurious treat.

Imperial stout brewed with chilli & smoked chipotle peppers aged in rum barrels

Imperial pastry stout with Peruvian cocoa nibs, Marshmallows, Almond and Tahitian Vanilla

Imperial Pastry Stout with Black Bourbon Madagascar Vanilla Beans & Vanilla Extract brewed in collaboration with Browar Pinta 

Mexican Hot Chocolate Imperial Stout with cocoa nibs, vanilla, cinnamon and chili peppers.

This Big American style stout uses Vast amounts of Barley, Wheat and Oats to create a huge bold stout, perfect for those long winter nights.

Intense Chocolate with hints of Salted caramel, Toffee, Vanilla and Dark Fruits.

A full bodied imperial stout with flavours and aromas of Vanilla and cocoa, with a silky mouthfeel and mellow finish. It constantly delights both us and our customers proving that high ABV, sweet stouts can be light and easy drinking.

Sun Gone is a big thick stout. Lots of cinnamon mixed with floral Tahitian vanilla followed by a rich complex date sweetness. This is finally balanced off by the smokiness of the rauch malt and ancho chillies.

Smoothie Stout brewed with our friend's across the pond: Neon Raptor. This bad boy uses a boat load of banana puree and we top it off with cinnamon, vanilla and milk sugar, all brewed on an open flame to incorporate the true foster's experience

Mexican hot chocolate milk stout with lactose, cocoa, cinnamon and chili

Silky and smooth with a massive hit of Vanilla on the nose and taste buds. Balanced by bitter chocolate and subtle pecan notes. Rich and sweet, a highly drinkable decadent stout.

Using three different kinds of oats, we’ve brewed a traditional oatmeal stout with a nice chewy mouthfeel and little to no bitterness. An easy drinking, roasty, oaty stout.

A dark and rich blend of six varieties of malt provide the base for the freshly ground locally roasted Arabica coffee beans. Thanks to the Inverness Coffee roasting Co for roasting such flavourful beans..

Smooth milk stout aged in fresh bourbon barrels with toasted coconut flakes

Meet the Kirschtorte, our beer version of a Black Forrest Gateau. Rich cacao husks and tart cherries create this creamy, dark dessert stout.

Cacao Stout.
The Aztecs believed that Cacao seeds were the gift of Quetzalcoatl, the God of Wisdom. Soon after it was declared an aphrodisiac.
Treat yourself to some wisdom and God knows what else.

A slightly sweet milk stout with lactose added to retain some sweetness and oats to add body and smoothness to the beer. There are chocolate malts, dark roasted malts, caramel malts and some carefully chosen hops to give this a rich, flavourful taste. It is jet black in colour and would pair well with meat dishes, rich deserts, cheeses and is also recommended as an after dinner desert drink, instead of coffee for instance

After 3 months and 37 experiments, this Stout has what we consider to be the perfect ratio of Peanut Butter, Lactose, and Biscuit. A massive hit of roasted peanuts and biscuit on the nose, followed by a silky-smooth mouthfeel, and a sweet CRUNCH as it goes down

Stout using six malts and English Bramling hops. Mint Choc flavouring is added post fermentation

Cookie dough stout

Roam free with this indulgent, chocolaty stout. Made with British malts & high quality CBD from Colorado

Moloko Plus, named after a heady cocktail from Anthony
Burgess' "A Clockwork Orange", is a dark, thick ale with very
low carbonation. Expect notes of sweetened coffee, caramel
and chocolate. This isn't overpoweringly sweet but has a
subtle sweetness reminiscent of whole milk.

Chai milk stout

Full bodied stout with flavours of dark fruit, molasses and roasted malts.

Oatmeal Stout

Barrel Aged Blueberry Stout.

Brewed in Collaboration with Anonymous Coffee.
Suitable for Vegetarians

Initially rolled out and developed under Incubator Series 3 this is now the latest addition to our core offering. We use cacao nibs and plump raisins to complement the dark malts used in the mash.

A thick, sweet stout with cacao nibs from local chocolate heroes Cocoa Tree and orange peel, inspired by everyone’s favourite festive confectionary.

A truly decadent stout that works equally well as the first or last drink of the night. Malt complexity evokes bitter chocolate, dark roasted coffee and caramel sweetness. Impy Stout feels at a more manageable ABV.

Roasted malt and vanilla flavours create the foundation of this velvety smooth milk stout. Let nitrogen change your perception of beer.

Tonka beans, hand-toasted coconut, Madagascan vanilla and Belgian sourced cacao nibs combine to make this one silky smooth and indulgent milk stout. Many have called it liquid Bounty! We built a custom infusion vessel to make this beer; we hope you think it was worth it!

A deep and rich milk stout, balancing roasted coffee and chocolate notes with sweetness and caramel aromas. Made with roasted malts and milk sugars, this beer is like a fudge brownie in a glass.

Okay, so Polly’s have thrown a curveball by releasing a Best Bitter last week, where on earth will they go next? Turbo-best, that’s where. A style that we’ve always looked at from afar with starry eyes, it caught us off guard when our very own Lally told us he’d already brewed a couple back in his Mad Hatter days. Fast tracking it into our brew plans as quickly as possible to take advantage of the slightly cooler temperatures of February and early March, the result is An Upfront Wither. An American style barleywine; we’ve taken inspiration from the OG Stateside brewers generously hopped this beer with Centennial to add a distinct grassy bitterness to pair off against the sweet dried fruit notes brought to the table by the malt bill. Best enjoyed (in our opinion anyway) in a big snifter glass in front of a fire, this beer is another push for us to really expand what we’re capable of as a brewery.

Big barleywine boiled for over 2 and half hours to give toffee and caramel notes. Fermented with a custom ester forward blend of yeast and aged for a year in Sazerac Rye barrels. Hopped with Endeavour and Challenger hops.

Oak aged Sour Ale with lime, graham cracker, vanilla, and lactose added.

Complex, Brett-forward saison brewed in friendship with Norfolk farmhouse brewery, Duration and aged in American and French oak barrels. Initial juicy, tropical fruit flavours lead into rich and complex body with notes of leathery Brett before a wood-forward, dry finish.

Saison refermented in barrel with spontaneous microbes.

Mixed fermentation saison brewed with foraged Sea Buckthorn berries. Tart, bright and citrus notes on top of a classically bready saison base.

Farmhouse funk blend aged 12 months in Pinot Noir wine barrels

CHAPEAU was dry hopped with Citra to provide a
fruity yet refined flavour whilst the earthy spiciness
of the Saaz and Styrian Goldings contribute to a
long, bittersweet finish. Effervescent notes of honeydew
melon in the aroma and a robust mouthfeel blends
with a lime zestiness on the palate

Dry hopped with Ekuanot - packed with super fresh aromas. The palate is full of apple and apricot notes that are balanced with a floral, moreish finish

Mark is our first ever hire. Yay. He’s alright. This is the first beer he’s designed. Ever. It’s a Belgian Pale Ale.

Belgian Tripel

Saffron-infused Belgian ale.

Mixed fermentation saison brewed with foraged Sea Buckthorn berries. Tart, bright and citrus notes on top of a classically bready saison base.

Overtone Brewing Collab - Armagnac BA sour funk blend w/Scottish heather honey - 8.5%

Overtone Brewing Collab - special heather honey saison aged in an Armagnac barrel on a unique sour/Brett culture. Super focused on fruity funk. Brett culture developed in house.

Cloud Spotting is a mixed culture fermented saison infused with the cloud-like flowers of foraged Meadowsweet; a Hern traditionally used to flavour and sweeten mead.
Funky pineapple-like flavours of wild fermentation and sweet lychee and almond flavours of Meadowsweet, prove that you need need to ship ingredients all around the world to achieve amazing tropical flavours in beer.

Complex, Brett-forward saison brewed in friendship with Norfolk farmhouse brewery, Duration and aged in American and French oak barrels. Initial juicy, tropical fruit flavours lead into rich and complex body with notes of leathery Brett before a wood-forward, dry finish.

Made with juicy grapefruit, cranberry, and marshmallows. Mild tartness with flavors of sugar covered grapefruit, cranberry juice, and marshmallow. Off-sweet, effervescent.

Pastry Seltzer / 4.5% / Brewed with peach and white grape. Bright, crispy flavors of peach nectar, subtle tropical and stone fruit. Semi-dry and effervescent.

Dreaming 7.5% - Morello cherry rye doppelbock. Named after the amazing Sun Ra track, Dreaming brings together a blend of rich malt and spiced rye character, balanced off by a ridiculous amount of sour morello cherries. Fermented with a custom yeast blend and hopped with Polish and Slovenian hops.

VANILLA WHEAT!! Its like sex: hard to explain, you should try it yourself to know what its like

Coconut & pineapple wheat beer

This beer is made with traditional wheat beer yeast and ingredients specific to the style of a Belgian Witbier containing Saaz hops and cracked coriander seeds. This is a zestier version of the style with lemon, lime and orange peel added to give it an unique flavour. Wheat beers are normally cloudy due to yeast suspension and a part of the flavour is given to the beer by the yeast. It is recommended to slightly agitate the bottle or keg prior to serving to rouse the yeast. This is optional to do this but to get the maximum yeast flavour addition it is recommended, this is normal practice for serving a Witbier. It is light golden, opaque in colour and would pair well with sea food or any light snacks

This is a classic Bavarian style cloudy Hefeweizen. Packed with the usual suspect esters: Banana and Clove with some Brioche and a malty sweet backbone.

Schmankerl means ‘delicacy’ or ‘treat’ in the Bavarian dialect. In order to achieve the classic Hefeweizen character we don't use generic dried yeast but propagate a genuine Bavarian strain ourselves. Schmankerl is a cloudy wheat beer with notes of banana and cloves. The blue and white label reflects Bavarian colours, the region that produces the most diverse beers in Germany

A German classic with a Scottish twist, causing a stir amongst discerningcraft ale enthusiasts. 'Alt', as this kind of beer is often called, means 'old' and refers to a style which pre-dates lagers. It is a dark, malty beer with a decent dose ofGerman hops. Düsseldorf in West Germany is home to the style where it’s still made in brewpubs in the old town and beyond.

Paradise Circus pours a deep copper colour, fermented cool with the Bristol Beer Factory ale strain, and matured cold in Utopian's Lagering cellar. Liberally hopped with Tettnang and Spalt hops, this ale is super clean, nutty and finishes with a crisp bitterness.

Utopian Dark Lager is our interpretation of the Bavarian Dunkel style. We brewed this lager with dark malts and a traditional double decoction mash, teasing out a bouquet of caramelized nuts and bread crust. A slow, low temperature fermentation and over a month of cold lagering, result in a beer with pours a rich amber, with malt complexity, and exceptional drinkability. Nutty, rich, full bodied, unfiltered, and beautifully balanced.

A juicy lager / IPA hybrid. IPL combines the crisp fermentation profile of a lager with the fruity hop profile of a New England IPA

Influenced by traditional ‘rustic’ village lagers of Bavaria “Now We Are Two is brewed ‘Ungespundet’ or un-bunged so that most of the CO2 produced in fermentation is allowed to escape from the vessel resulting in much lower levels of carbonation. A double decoction mash using new less modified UK lager malt from Warminster adds to the malt complexity in the beer. In true rustic style the beer has a decent haze and a good dose of EKG has given it both great balance and some additional background hop interest. Pour vigorously and drink lovingly

Bready malts balanced by wonderful English hops.

From its origins nestled high in the Bennachie Mountains, Torr Lager has come to rest by Scotland's North Sea coast. A crisp refreshing beer with a smooth finish. The sea has now met the mountain. Worth the hike

This Craft Lager has been brewed with the team at Grape & Grain, Thistle Street, Aberdeen. This very high profile and multi award winning venue will only stock the finest of products and strongly support using local Scottish producers as much as they can so we were honoured to be commissioned by owner Jeanette Forbes OBE, to do this one for her. This Lager has been created with the highest quality ingredients, with the strictest precision and traditional lager making processes too ensure it can become a flagship product that we can all be proud of. This lager is crisp and light, it has been flavoured with Mandarina Bavaria and Cascade hops, giving it a fresh Mandarin, Citrus flavour with a light floral

Kellerbier, cellar beer from Franconia in Bavaria, is one of our favourite styles of lager– light amber in colour, the right balance of noble hops with a malty backbone and a clean, crisp finish

A German classic with a Scottish twist, causing a stir amongst discerningcraft ale enthusiasts. 'Alt', as this kind of beer is often called, means 'old' and refers to a style which pre-dates lagers. It is a dark, malty beer with a decent dose ofGerman hops. Düsseldorf in West Germany is home to the style where it’s still made in brewpubs in the old town and beyond.

Utopian Dark Lager is our interpretation of the Bavarian Dunkel style. We brewed this lager with dark malts and a traditional double decoction mash, teasing out a bouquet of caramelized nuts and bread crust. A slow, low temperature fermentation and over a month of cold lagering, result in a beer with pours a rich amber, with malt complexity, and exceptional drinkability. Nutty, rich, full bodied, unfiltered, and beautifully balanced.

Inspired by the full bodied rich and roasted black lagers of Czechia this is a beer for winter contemplation. Brewed with a double decoction mash, extended boil and packed with British grown fuggles hops this beer is big, bold and will leave you wanting another.

Unfiltered edition of the British Lager.

Crisp, clean, gooseberry, lemon & lime

Crisp and refreshing GLUTEN FREE lager.

Pilsner hopped with Tettnang

Modern Pilsner featuring Mandarina Bavaria and Citra

A 3.9% light pilsner-style lager, dry hopped with Celeia for subtle fresh lemon character, and a crisp, clean finish. Brewed to a gluten free recipe.

A modern take on a traditional Scottish 160/- Shilling Ale, brewed with wildflower honey and aged in a blend of Glen Garioch and Auchentoshan whisky casks

Barrel aged imperial scotch ale

Something solid to cling to in tough times, this American Brown Ale has mature flavours, simple styling and comfort throughout. Caramel and shortbread notes balanced by resinous hops and light, lasting fruitiness. Don't worry, we won't tell anyone you secretly love brown ale.

HM Peterhead was Scotland's toughest jail, home to the most notorious inmates, watched daily by wardens of strong character. Like them this beer is a no-nonsence, heart on the sleeve kind of red ale, unashamedly packed full of character, a strong, caramel and biscuit nose with a hoppy full strength punch.

German Pale Ale 

Letting the malt lead here, we’ve gone for small additions of Cascade and East Kent Goldings for a pleasant bitterness, and fermented out with SO4 for a little bit of haze to remind that this is definitely Polly’s.

Extra Special / Strong Bitter

Boogie is a modern reinterpretation of an English Bitter; inspired by the past but brewed with the future firmly in mind. Using new UK hop varieties and our house yeast, we’ve created a beer which tastes like home without dampening the desire to explore beyond it.

Red Mist combines fierce Carolina Reaper chillies with juicy, tart British raspberries to produce a flavour concoction like no other. Pairs well with white meats, fish, salads and anything that needs a punch of heat

A big and juicy Session Sour – our mixed ferm golden sour base paired with 800kg of fresh pomegranate. Citrusy, earthy, fruity, nice

Taking inspiration from a sweet and sour pie this Modern Sour Beer is so rich you could cut it with a knife

A grown up version of our favourite session sour – Cloudy Lemonade. Grown up, double dry hopped with two of our much-loved hops Citra and Azacca

It's been talked about in hushed tones and whispers for a while now, but it's finally here. For the last 7 months, we've been barrel aging and bottle conditioning our incredibly well-loved Mexicake imperial stout. It's something a lot of people asked about, and something that to us made a lot of sense. However, we've aged in not one but two different barrel types; Bourbon, and Brandy. Bourbon Barrel bring exactly what you'd expect; a little bit of whiskey on the nose and warmth on the finish, and enhances some of the best flavours in Mexicake. On the nose, you get an intense vanilla aroma, the slight spiciness of bourbon highlights the Ceylon cinnamon, and a touch of toasted oak. On the palate, you get much of the same with a super smooth mouthfeel, and a bit of boozy warmth. Pay close attention, and you'll also get a bit of char and smokiness from the barrel aided by the infusion of Mulato chillies famous for their leathery, tobacco smokiness.

A beautifully decadent beer, it's in very short supply and will not last long

After our recent flirt with the imperial gose style in Plant Sugar gaining absolutely rave reviews, we set about looking into what we could do to one up ourselves, as is the MO here at the brewery. Deciding to stick with the higher ABV sour beers to maintain that thick, pulpy mouthfeel to accentuate the fruits we use, we settled on peach and apricot to play on those flavour characteristics present in our pale and hoppy beers, but amplified up for a banging gose that's equal parts sweet and sour. With a healthy addition of local sea salt to take the edge off that smacking of tartness, this beer is perfect for those hazy sunny evenings, where the sun stays out until late and the good times keep rollin

In our humble opinion, we think we've really nailed Sabro as a hop varietal here at Polly's HQ. As a mega hype hop, it's super easy to tip the scale in the wrong direction with this incredibly potent varietal by using way too much, and our brewers have really taken to getting that fine line perfectly balanced. Huskle is an experiment into going heavy on the old school hops, and letting exactly half the amount of Sabro take the reins for the new school juice column. Featuring equal parts 20kg each of Centennial and Chinook, this beer has all the grassy, piney bitter notes we love about those old school beers, before a 20kg Sabro dry-hop charge jumps in with those incredible coconut, mint, and lime flavours

We'll admit it, we've been hitting it pretty hard with the ABVs lately. Now that the weather is perking up just a little bit, we find there's nothing better (at least until the pubs open in Wales anyway) than spending an afternoon in the park with some - socially distanced of course - mates, and a cooler full of tinnies for good times and laughs. Lost Again is a beer specifically designed just for this sole purpose - hazy but not opaque, juicy but not overwhelming, full of mouthfeel but not soupy. Featuring a reeled back, chilled out, Amarillo, Citra and Mosaic hop bill, this beer ticks all the typical Polly's boxes; with tropical notes a-plenty, but with a pleasant spiky bitterness to keep everything in check

We're delighted to release our collaboration beer with the Bill McLaren Foundation. Brewed in honour of "The Voice of Rugby" Bill's Beer is a dry hopped session IPA with cascade and centennial. A portion of the proceeds from every cask, keg and can sold will be donated to the charity to support their continued efforts in promoting Rugby Union and its values in communities in Scotland and further afield.

The secret ingredient is letting the beer ferment to a samba playlist on repeat

Exotic session IPA

A juicy lager / IPA hybrid. IPL combines the crisp fermentation profile of a lager with the fruity hop profile of a New England IPA

Easy drinking NEIPA

Belgian Tripel

A West Coast Pale hopped with Azacca, Chinook & Ekuanot

Influenced by traditional ‘rustic’ village lagers of Bavaria “Now We Are Two is brewed ‘Ungespundet’ or un-bunged so that most of the CO2 produced in fermentation is allowed to escape from the vessel resulting in much lower levels of carbonation. A double decoction mash using new less modified UK lager malt from Warminster adds to the malt complexity in the beer. In true rustic style the beer has a decent haze and a good dose of EKG has given it both great balance and some additional background hop interest. Pour vigorously and drink lovingly

Bready malts balanced by wonderful English hops.

We’re all about innovation and using the most modern techniques and processes in our brewing here at Polly’s HQ. When our hop merchant presented the idea of Spectrum hops earlier in the year, we were immediately hooked in and interested to see what we could utilise them in. As hops in pure liquid form, we’re able to use less, but maintain the intensity of aroma and flavour throughout, adding an extra level of complexity we’ve never been able to achieve previously. With less vegetal matter within the beer too boot, this means we yield even more beer, which means more beer for everyone to enjoy!

This pack includes

IPA - 6.0%

DIPA - 8.0%

TIPA - 10.0%

QIPA - 13.0%

Rye double IPA

Making cakes out of Modern Sour Beer! Rich, sweet blueberry and a frosting level mouthfeel, balanced by zingy lemon and tart acidity!

Fermented on the natural yeast from the apples themselves which ended up with a crispy and lightly carbonated delight

Every now and again you’ve just gotta shut up and play the hits when it comes to your hop bill. Citra and Simcoe, as well as Galaxy and Mosaic are two of the hop combos that arguably launched us as a brewery back in those seemingly very far away Loka Polly days, and we’ve smashed all four together for a greatest hits medley of our favourite hops in Positively Unattached. Featuring a total of 60kg in the dry hop, and amplified up to TIPA strength because why not? This beer is absolutely dripping with tropical notes, backed up with just a touch of grassy bitterness thanks to a flash in the pan, one minute at a hundred degrees Simcoe addition in the whirlpool to keep everything in check

A Russian Imperial Stout.

No messing around with this one; A tickling of Ekuanot during the boil and again at flameout give the beer a decent amount of bitterness, but we've let the malt do the talking. Roasted coffee, dark fruits and chocolate are bursting from this stout.

A mash-up of two of our biggest beers; Strawberry Skies and Double Crust Raspberry Pie. Combining the best of both for a strawberry and raspberry packed monster with a pastry-like overtone. Divine

Looking for exciting flavour combinations is a priority of ours, and we think we've hit the nail on the head with this one. Alphonso mango takes the lead, with subtle heat from the habanero chilli building throughout, topped off with smoky chipotle peppers. Drink fresh and pretend it's summer.

From its origins nestled high in the Bennachie Mountains, Torr Lager has come to rest by Scotland's North Sea coast. A crisp refreshing beer with a smooth finish. The sea has now met the mountain. Worth the hike

A bold, vibrant, and awesome looking bright pink take on the Berliner Weisse style; we loaded this with locally sourced rose water and hibiscus to create a tart, but equally sweet beer that reminds us just why we love collaborating and sharing ideas with other people here at the brewery

If we’ve said it once, we’ve said it a thousand times. There’s nothing we love more here at Polly’s HQ than showcasing our talents as a modern day brewery, whilst simultaneously paying homage to the brewers of yesteryear without whom we wouldn’t exist today. Jennasea has one foot in the present whilst also turning back to look at the past; Mosaic representing the juicy, tropical, dank beers of today, and Amarillo representing the old school stalwart hops, bringing those old school piney vibes to the fore. Amplified up to 60kg in the dry-hop, expect clementine, bubblegum and berry notes playing perfectly against floral, citrussy lemon.

Red rye based beer recklessly laced with American Hops during the boil and dry hopped after fermentation with more USA and NZ varieties to create a real fruity character and smooth bitterness

A dark and rich blend of six varieties of malt provide the base for the freshly ground locally roasted Arabica coffee beans. Thanks to the Inverness Coffee roasting Co for roasting such flavourful beans..

I AM A MAN OVERBOARD. I AM AN IPA FOR THE PERSON WHO JUST WANTS MORE. DANK, PINEY HOPS SEAMLESSLY COMBINE
WITH THE SWEET AND BISCUITY MALTS TO BOMBARD THE SENSES THROWING YOUR TASTE BUDS OVERBOARD

Single hop (Mosaic) Double Dry Hopped IPA

As pale as a 100W light bulb but as juicy as an IPA. Session-able, quenching and totally addictive. Biscuity malt base with a hint of sweetness all drenched in fruity/dank hops.

Double mashed Russian imperial pastry stout. Vegan friendly.

Mega fruit monster packed with tropical tartness; Guava, Kiwi, Melon, Mango all vie for the front position

Somewhere between biting into a juicy, fresh nectarine and cracking open a tin of canned peaches. Dazzling peach character and creamy vanilla creeps in at the finish

Super-haze, super-hopped, press the button, release the FUZZ!

Cacao Stout.
The Aztecs believed that Cacao seeds were the gift of Quetzalcoatl, the God of Wisdom. Soon after it was declared an aphrodisiac.
Treat yourself to some wisdom and God knows what else.

Super Session Hazy Pale Ale. Dry Hops - Centennial, Citra, Ekuanot

Crispy yet soft Session IPA with Mosaic and Simcoe hops

Single hop Strata DIPA. Strata is a newer varietal that is big and punchy! Tangerine juice!

Our TIPA game feels like it’s been a little bit neglected since the turn of the year. Getting lost in the hype of our birthday release, this maxed out, amped up style is something we feel we’ve been gradually developing alongside our DIPAs as one of our strongest outputs. After completing the original Augment trio and the staff favourites for our DDH series, we’re now comfortable enough to let our TIPAs head out on their own without the rub of a previous beers reputation to carry it. Deep Fake is a mega charged, all-in tribute to our favourite hop varietal here at Polly’s HQ – Simcoe. With an insane 28g/L thrown in during fermentation, expect apricot, passionfruit and berry notes a-plenty, backed up with pithy bitterness on the finish. Insane.

Citra led soft pale

A soft Pale hopped with Amarillo, Idaho 7 & Ekuanot

Okay, so Polly’s have thrown a curveball by releasing a Best Bitter last week, where on earth will they go next? Turbo-best, that’s where. A style that we’ve always looked at from afar with starry eyes, it caught us off guard when our very own Lally told us he’d already brewed a couple back in his Mad Hatter days. Fast tracking it into our brew plans as quickly as possible to take advantage of the slightly cooler temperatures of February and early March, the result is An Upfront Wither. An American style barleywine; we’ve taken inspiration from the OG Stateside brewers generously hopped this beer with Centennial to add a distinct grassy bitterness to pair off against the sweet dried fruit notes brought to the table by the malt bill. Best enjoyed (in our opinion anyway) in a big snifter glass in front of a fire, this beer is another push for us to really expand what we’re capable of as a brewery.

Banana, PB and ‘Facon’ dark brown porter. As Facon impersonates Bacon, so this beer impersonates an alleged Kingly culinary classic. Up front banana and peanut in this sweet porter is followed by delicate smokiness in the aftertaste

Letting the malt lead here, we’ve gone for small additions of Cascade and East Kent Goldings for a pleasant bitterness, and fermented out with SO4 for a little bit of haze to remind that this is definitely Polly’s.

Juicy, delicious DIPA with a rounded tropical fruit character and citrus complexity. Clean, aromatic and easy drinking for the ABV! With Citra, Nelson, Idaho 7 and Huell Melon on the dry hop!

Roam free with this indulgent, chocolaty stout. Made with British malts & high quality CBD from Colorado

Our base porter with blackberries, blackcurrants, raspberries and a touch of vanilla

Pale, hoppy, unfined beer.

Pilsner hopped with Tettnang

This is a classic Bavarian style cloudy Hefeweizen. Packed with the usual suspect esters: Banana and Clove with some Brioche and a malty sweet backbone.

Blackbeery sour beer

Lemon, pine and pineapple fragrances swirl in a potent mox for this small IPA. The effects of her glittering, resin-festooned flavours are formidable and deliver all the attributes of a classic big American IPA but with half the strength

A 9.5% Imperial Stout aged in US virgin oak casks

Murky, thick bodied session IPA hopped with Mosaic, Azacca and Citra

A criminally bone melting double IPA. Whipped up to a creamy peak with a furnished grist of Pilsner malt and loblolly oats, paving the way deliciously onwards.

Fresh and variated varieties of CENTENNIAL, SIMCOE, MOSAIC, IDAHO 7 and AMARILLO generate a skull crushing sultry tropical seizure of ripened mango, bittersweet grapefruit, juicy blood orange and pineapple cobbler

Kellerbier, cellar beer from Franconia in Bavaria, is one of our favourite styles of lager– light amber in colour, the right balance of noble hops with a malty backbone and a clean, crisp finish

A German classic with a Scottish twist, causing a stir amongst discerningcraft ale enthusiasts. 'Alt', as this kind of beer is often called, means 'old' and refers to a style which pre-dates lagers. It is a dark, malty beer with a decent dose ofGerman hops. Düsseldorf in West Germany is home to the style where it’s still made in brewpubs in the old town and beyond.

Schmankerl means ‘delicacy’ or ‘treat’ in the Bavarian dialect. In order to achieve the classic Hefeweizen character we don't use generic dried yeast but propagate a genuine Bavarian strain ourselves. Schmankerl is a cloudy wheat beer with notes of banana and cloves. The blue and white label reflects Bavarian colours, the region that produces the most diverse beers in Germany

One of our brand new core range beers, Triple Lemon is a tongue tingling, zingy and refreshing kettle Sour brewed with lemon zest, lemongrass and lemon thyme. Perfect for any day drinking

Named after the part of the hop plant used in brewing, our Cone gets rave reviews for its intense, complex hop profile: strong and bitter with lots of grapefruit notes. Its all-American hops are added at four different stages in the brewing process, as well as double dry hopping. Hops: All-American Simcoe, Amarillo and Palisade.

HM Peterhead was Scotland's toughest jail, home to the most notorious inmates, watched daily by wardens of strong character. Like them this beer is a no-nonsence, heart on the sleeve kind of red ale, unashamedly packed full of character, a strong, caramel and biscuit nose with a hoppy full strength punch.

The 4th entry in our single hop “Trippin” series, packed full of nothing but El Dorado hops with it's flavours of mango, pineapple, and stonefruit. Fermented with London Ale III to add an almost creamy texture and with a solid bitterness to keep it very sessionable.

Something solid to cling to in tough times, this American Brown Ale has mature flavours, simple styling and comfort throughout. Caramel and shortbread notes balanced by resinous hops and light, lasting fruitiness. Don't worry, we won't tell anyone you secretly love brown ale.

Off Ramp is a full-throttle 8% DIPA hopped with Cryo Mosaic, Citra and Talus (aka HBC-692)! This is a specdankular bit of murkology, not for the faint of heart

As if the blend of vanilla beans, cocoa, cinnamon, chipotle and mulato chilies wasn’t special enough, we’ve given our boozy, spicy imperial stout the rum barrel treatment. After 9 months in 15 year-old Panamanian and Nicaraguan rum casks; the dop has emerged with a new level of richness and complexity. Expect the barrel flavours of raisin, sweet grapes, oak and molasses to slowly reveal themselves on this powerhouse of an imperial stout

Heavily hopped gluten-free Mosaic Pale Ale with bold floral and tropical fruit flavours and aromas.

Full bodied stout with flavours of dark fruit, molasses and roasted malts.

A creamy, massively tropical, and punchy collaboration with Yakima Chief Hops! A festival of Cryo and T90 hops whacked into a 6.5% IPA. A first for us, and a really exciting opportunity to team up with one the world's finest purveyors of all things dank, green & delicious.

Single Hop Citra DIPA!

Something Good is a rotating IPA series where we explore new ingredients, techniques and processes with the hope of hitting on something good... enjoy! For our 7th iteration, we explore a new cellaring process in the aim to reduce some of our conditioning time. Wheat and a touch of biscuit malt make up the malt bill, while copious amounts of hand selected Citra backed up by Simcoe creates an avalanche of beautiful hoppiness ~ orange citrus vibes with some dank pine. Enjoy!

Steady Rolling Man. Our pale ale. Inspired by the ridiculously tasty hoppy beers we discovered, we got brewing our own versions, over and over again, while listening to the blues greats. The heady concoction of old time blues records and juicy American hops transfixed us from the start and the rolling man was born in these sessions! Incredibly soft and delicate with intense tropical fruit hop aromatics and saturation, this is our vision of the perfect pale ale.

Extra Special / Strong Bitter