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A strongly hopped pale ale brewed in 19th-century England for export to India. Modern American IPAs are bursting with citrus and pine; hazy New England IPAs are juicy and soft.
Fresh, 7–10°C.
For readers of legal drinking age. Please drink responsibly.
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The classic dry gin style: juniper-forward, with coriander, citrus peel and angelica. 'London Dry' is a method (no flavour added after distillation), not a location.
A softer, earthier gin style from Plymouth, the historic gin of the Royal Navy.
A lightly sweetened 18th-century style, between Genever and London Dry; the original gin of the Tom Collins.
Amber-gold, top-fermented ale with balanced malt and hops; the classic English 'bitter' is its cousin.
The dark beer of 18th-century London's porters; stout began as 'stout porter'.
Fermented apple juice. English West Country cider is dry and tannic; French cidre is lighter and sweeter; Spanish sidra is poured from a height to aerate it.
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Golden, hoppy lager first brewed in Plzeň in 1842; ancestor of most of the world's lagers. Czechs drink the most beer per person on earth.
Munich's soft, bready pale lager.
Strong, malty lagers; doppelbock was brewed by monks as 'liquid bread' during Lent fasting.
Delicate, crisp ale protected to Cologne, served in small 200 ml glasses.
Cloudy, unfiltered wheat beer whose yeast gives banana and clove aromas.