Scottish craft beer maker BrewDog has created a new 57.8% pour, South Devon-based Salcombe Distilling Co has teamed up with two-Michelin starred chef Niall Keating, and a new brewer has created a range of craft beers using adaptogenic mushrooms.
Strength in Numbers by BrewDog and Schorschbräu
Independent craft brewer and bar operator BrewDog has joined forces with German brewery Schorschbräu to create Strength in Numbers, its strongest beer ever at 57.8% ABV.
The beer makers ensure that Strength in Numbers reaches its huge ABV by using the traditional Eisbock brewing method, which means freezing the beer and removing chunks of ice so that a concentrated high ABV liquid remains.
Strength in Numbers also features a blend of BrewDog’s own Death or Glory, an ice distilled Belgian golden ale that’s been aged in whisky casks for a decade.
Only a limited number of 40ml bottles will be released, which are only available through BrewDog.com.
New London Light, Salcombe Distilling Co.
Devon-based distiller Salcombe Distilling Co. has unveiled New London Light, a 0% ABV gin alternative created using a trio of rich Macedonian juniper berries, ginger and habenero capsicum.
Fifteen additional botanicals are blended into the base liquid delivering layers with hints of citrus orange and sage.
“The tide is turning. The hunt for premium non-alcoholic spirits is gathering speed, especially amongst those who demand quality and clarity” Salcombe’s co-founder Howard Davies said.
“We are proud of the reputation we have built making award-winning gins and the opportunity to encourage people to make more of the great outdoors, given our passion for the sea. It is a natural evolution for us to initiate a new wave of excellence in non- alcoholic spirits.”
Anspach & Hobday’s Oktoberfest range
Independent London-based craft brewery Anspach & Hobday has launched a new range of four Oktoberfest pours.
The quartet, which pays tribute to some classic German beer styles, comprises the 5.6% ABV Festival Lager, a classic Marzen-style Festbier; the Gose, a 4% light, fresh, salty and tart interpretation of the classic Leipzig sour beer; the Rauchbier, a 5.6% lager brewed in homage to the smoked beers of Bamberg; and the 5% Hefeweizen, a classic Bavarian inspired wheat beer.
“Each year, Oktoberfest presents us with a unique opportunity to take a deep dive into a brewing heritage that has inspired us since day one,” head of production and co-founder Paul Anspach said.
“We use this time to celebrate the breadth and diversity of styles that German brewing has to offer.
“From the dark, smoky Rauchbiers of Bamburg, to the bright, freshly tart Goses of Leipzig, German beers all share a number of common traits; precision, cleanliness, balance and drinkability.
“These are qualities we strive for in every beer we make, and our Oktoberfest beers bring them into sharp focus.”
Dead Man’s Fingers’ Mango Rum
Cornish spirits maker Dead Man’s Fingers has unveiled a new 37.5% ABV Mango variant to join its Lime, Raspberry, Passionfruit, Hazelnut, Pineapple, Coconut, Coffee, Hemp pours alongside its original Spiced Rum.
“With the launch of Dead Man’s Fingers Rum, we saw a gap in the market for flavoured rums which would appeal to experimental rum drinkers,” Sam Caulfield, brand manager for dark spirits at Halewood Wines & Spirits said.
“During lockdown we’ve seen a huge rise in consumers experimenting with their drinks choices at home, and it’s something that is likely to be reflected as they start returning to the on-trade.
“However, as venues adapt to the ‘new normal’, many are working with smaller teams, which rules out the opportunity to create cocktails with long lists of ingredients and multiple touchpoints.
“With this in mind, we’ve made a range of simple yet impactful serve suggestions with our delicious new Mango Spiced Rum, including the Mango Spritz, Mango Daiquiri and even the Walking Dead Sunrise especially for Halloween.
“Using simple twists on classic cocktails, we’re confident that Dead Man’s Fingers Mango will be popular both with licensees and consumers looking for something fruity, refreshing and a little bit different”.
From The Deep DIPA, Beavertown Brewery
North London-based Beavertown Brewery has unveiled its latest limited-edition beer, 8.5% From The Deep DIPA.
Pitched as the maker of Gamma Ray and Neck Oil’s biggest and boldest hoppy IPA yet, the new brew is dry hopped with Idaho 7, Vic Secret, Citra and Sabro Cryo hops, boasting tropical fruit aromas, a hint of coconut with juicy mango and pina colada top notes.
Mainbrace Navy Strength Rum
Mainbrace Rum, a unique premium golden blend of rums from Martinique and Guyana, has launched a limited edition run of 500 bottles of its new Navy Strength Rum.
Mainbrace Navy Strength Rum is consistent with the Royal Navy Standard of 54.5%, which was the lowest alcohol content that would still allow gunpowder to light if it was soaked in the liquid.
Bloody Drinks joins Mangrove UK
Premium drinks importer and distributer, Mangrove UK has added Bloody Mary expert and RTD producer Bloody Drinks to its beverage portfolio – the company's first RTD.
The brand’s Bloody Classic RTD Bloody Mary is created using premium vodka and Amontillado sherry, tomatoes from Italy and Spain, fresh lemons as well as Worcestershire, soy sauce and tabasco sauce.
“We’re really excited to join the team at Mangrove UK and look forward to building our brand in partnership with them,” Will Best at Bloody Drinks said. “Their on-trade expertise is well-known in the industry, and we anticipate a bright future with them.”
Nick Gillett, managing director of Mangrove UK, added: “The rise of the RTD sector is fast and furious, however, in my view, enduring brands will be the ones with quality ingredients and a good plan.
“Bloody Drinks have had fantastic successes and I am looking forward to growing market share in both on and off trade for this maverick and edgy brand.
“Their product is stand-out in their sector, the quality of taste and packaging is bloody great.”
Fungtn 0.5% ABV medicinal mushroom craft beer
New craft beer brand Fungtn has unveiled a range of 0.5% ABV pours featuring medicinal mushrooms - or myco adaptogens – in a bid to pass on their health benefits to drinkers.
The vegan and gluten free range comprises an IPA brewed with Lion’s Man fungi, a citra beer with Reishi, and a lager brewed with Chaga.
Adaptogenic mushrooms are known for helping the body adapt to environmental and psychological stresses, restoring homeostasis, while also supporting the immune system, the endocrine system and providing functional benefits.
“Myco adaptogens are a natural solution to the stressful modern living,” founder Zoey Henderson said of the launch of Fungtn. “The fungi kingdom is fascinating and in these stressful, anxious times, they can help protect our bodies, as well as enhance mood and overall wellbeing.
“Fungtn is a vegan, gluten-free and hangover free way of enjoying the ceremony of an ice-cold craft beer at the end of busy day, whilst also benefiting from the fungi as a natural solution to combat the stresses of our hectic modern lives”.
Ranga 4% ginger beer, Westons Cider
Westons Cider is expanding its offering with New Zealand-founded Ranga alcoholic ginger beer.
Brewed in its Herefordshire mill, at 4% ABV, Ranga is lightly carbonated, crafted with a cider base, and carefully blended with ginger.
“Joining forces with Westons Cider means we can take Ranga to consumers across the UK via pubs, bars and restaurants and in their own homes,” Bevan Wait, founder of Ranga explained.
“Our brand is all about bringing people together and celebrating uniqueness, so the fact that Westons Cider has been doing the same thing for 140 years is what makes this partnership such a great fit. We can’t wait to see what British drinkers think of our fiery concoction”.
Heaven Cent IPA, Harviestoun
Heaven Cent is a 4.6% ABV session IPA from Clackmannanshie-based brewer Harviestoun and the debut creation of Lisa Matthews, the Scottish brewer’s newest beermaker.
“After months of development with the whole team, I’m so excited that we’re able to launch Heaven Cent in time for Scottish Food and Drink Fortnight,” Matthews said of her debut craft ale creation.
“I think it’s fantastic that there are more women taking leading roles in the brewing industry than ever before and I’m really proud to be part of that growing trend, along with my colleague Amy Cockburn, who is Head Brewer at Harviestoun.
“Heaven Cent is made using the centennial hop, which gives it a distinctive citrus tang, as well as clean crisp, floral notes and a hint of spiciness. The centennial hop is also what makes Heaven Cent so completely unique and different from any other product in our range.”
East London Liqour Co hard seltzers
East London Liquor Co. has unveiled a pair of entries into the hard zeltzer category, a Pomegranite & Vodka Seltzer and a Lime & Vodka Seltzer - both 4% ABV.
Each feature with East London Liquor Co’s award-winning spirits and no artificial sweeteners, colours or preservatives.
Restless, Salcombe Gin Voyager Series
South Devon-based Salcombe Distilling Co has teamed up with two-Michelin starred chef and winner of The Great British Menu, Niall Keating, to create the world’s first gin distilled with a liquid botanical, kombucha.
Restless is Salcombe’s fifth release in the Voyager Series - a limited edition series of gins developed in tandem with world-renowned chefs. The new 46% ABV pour is inspired by Keating’s passion for Asian cuisine.
“We have long admired the top-quality gin that Salcombe Distilling Co. produces, and especially the premium collaborations they have done to date”, Keating commented. “When I was approached by Salcombe Distilling Co. earlier this year, I felt they were very much the right calibre of distillers to work with on a bespoke gin for Whatley Manor.”
“I was curious about the production process and how I could introduce some of my more intriguing ingredients to develop a stand-out spirit that would be a reflection of my own culinary journey. I’ve learnt so much about the fine detail that goes into the creation and distillation process, and I believe together we have crafted a unique and delicious gin.”
Don Papa’s Rye Aged Rum
Premium small batch rum from the island of Negros in the Philippines, Don Papa, is set to launch its 45% ABV Rye Aged Rum – a limited edition, super premium rum celebrating the unique story of American Rye and Philippine Sugar – this October.
Aged for four years in American rye casks at the foothills of Mount Kanlaon on the island of Sugarlandia – the local name for the island of Negros – Don Papa’s newest addition is fruity on the nose with notes of cracked black pepper, salted caramel and a touch of fresh mint and cedarwood.
Tom Savano premium RTD cocktails
British drinks start-up Tom Savano has launched a range of what they claim to be better-than-bar-quality bottled classics comprising its Devon Coastal Negroni, Single Estate Reposado Margarita, English Garden Lychee Martini, Caribbean Dawn Mai Tai and Kentucky Winter Old Fashioned serves.
Each cocktail uses artisan spirits including Ocho Reposado Tequila from Jalisco in Mexico, Salcombe Gin from Devon, Jelleys organic Elderflower vodka from Northamptonshire, Pussers blue label from Guyana and Makers Mark Bourbon from Kentucky.
“'I wanted to really push the boundaries and redefine the perception of premixed cocktails,” James Kerslake, founder of Tom Savano, explained. “Being very particular myself about what I drink, I wanted something that I would personally drink over anything else, even from most top bars.
“Cocktails to me are all about a story, the origin of the spirit you use and the history behind every single ingredient down to the smallest detail, and what it evokes in your mind when you drink it.
“When I drink a Mojito, I want to feel like I'm on the sunset strip of Ibiza watching the last golden strip disappear beneath the waves, sitting with the rum distiller and hearing about his family and life story. When I sip a margarita, I want to feel like I'm on a Rancho at the end of a long day of agave harvesting, the smell of earth, smoke and Mezcal in the air. That’s what Tom Savano is about.”
Fallen Brewing, Switch 4.8% ABV Hazy Pale
Scottish craft brewer Fallen Brewing has added Switch to its line up alongside the likes of Stirliner Weisse, Chew Chew, and Odyssey.
Situated in the old Kippen Railway Station overlooking the Trossachs and the South West Highlands, Fallen Brewing takes inspiration from this railway heritage when it comes to naming its new beers.
“Switch is the first beer we’ve brewed which draws influence from the New England style” Paul Fallen, founder of Fallen Brewing explained. “We’d previously chosen to concentrate on west coast styles but New England pales and IPAs are such great, drinkable beers. It felt like the right time to make the switch and add a New England style to the range.
“Switch isn’t a full-on murk bomb but it certainly draws on the key characteristics of being soft, juicy, and full of ripe fruit flavours. We’re delighted with the outcome so expect others to follow.”
Head brewer Angus Morison added: “The idea behind Switch was to produce a modern pale ale. This beer was designed to be bitter enough on the finish that it’s refreshing and session-able, while a well-rounded selection of classic and modern hops helps to create a fresh and fruit-forward hop character.
“We opted to use a sweeter, softer malt-bill and water profile that’s favoured these days in hoppy beers. Keeping it under 5% ABV helps with drinkability, and overall, the intention has been to create an intriguing and balanced beer.”
Grand Kadoo Rum
Owned by global spirits company Kirker Greer Spirits, Grand Kadoo Rum has launched six new expressions in the UK; Grand Kadoo Carnival Pineapple (38% ABV) , Grand Kadoo Carnival Spiced (38% ABV), Grand Kadoo Carnival Banana (38% ABV), Grand Kadoo Carnival Coconut (38% ABV), Grand Kadoo Club 3yo (40% ABV) and Grand Kadoo Club 8yo (40% ABV).
The expressions are made from a blend of aged pot and column still rums from a family-owned distillery in Barbados and infused with real fruit from suppliers across the Caribbean.
