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Brewers of distinctive, flavourful, modern beers since 2002, Hawkshead have expanded three times; first in 2006 when they moved from an old barn in Hawkshead to Staveley (the present site), again in 2010 when they increased brewing capacity & developed the brewery tap, The Beer Hall, and most recently in 2016 – they now milk their 20 barrel plant for up to 9 brews a week. 

They brew traditional cask and modern boundary pushing keg beers. The beer range is eclectic and includes thirst quenching session beers, big hopped modern pale ales, deep dark stout, sours and beer it is hard to classify.  

Head Brewer Matt Clarke relishes the opportunity to experiment and has developed innovative brewing techniques – like the kettle souring used in Key Lime Tau.

BEER LINE UP 2017

Sour Cherry Tiramisu – Barrel Aged Impy Stout with Sour Cherries – 10% – Keg
Session IPA – Well Hopped Session IPA – 4.7% – Keg
Tonka – Tonka Bean Aged Impy Porter – 8.5% – Keg
Passionfruit Gose – Passionfruit infused Gose – 4.5% – Keg l Solar Sour – Berliner Weisse – 3.3% – Keg
Iti – NZ Hopped Session Pale Ale – 3.5% – Keg
Chuckleberry Sour – Chuckleberry aged Berliner Weisse 3.5% – Keg
Tiramisu – Coffee and Vanilla Impy Stout – 10% – Keg
NZPA – NZ hoped Pale Ale – 6% – Keg
IPA – Amercian Style IPA – 7% – Keg
5 Hop – Well hopped Golden Ale – 5% – Keg
Hop Black – Black IPA – 5.6% – Keg
Key Lime Tau – Soured Golden Ale with Lactose and Lime 6.3% – Can