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Fashioned on a firm, fruity foundation of Crystal malt, this rich, ruby-coloured Kent classic belies its burly appearance with a complexity of flavour. Mouth-filling fruit, prunes, plums and dried apricot spiked with palate-prickling pepper, cinnamon and a soft bitter blood-orange finish.

First brewed in 1998 to celebrate Shepherd Neame's tercentenary, this copper-bronze, bottle conditioned beauty is an intense yet uniquely intricate offering thrice-hopped during the brewing process. This adds rich resinous notes and spikes of citrus to a moreish strong ale already rife with notes of liquorice, Masala wine, caramel and spicy orange. A frisson of dark fruit freshens the finish.

Day dreaming in a cloud of haze, this East Coast IPA is intentionally left cloudy, creating a creamy mouthfeel. Teaming with punchy tropical hop aromas, full of apricot, peaches and passionfruit. This is as notoriously juicy as it gets.

This one is a tropical stout but if youre expecting something exotically fruity, youll be surprised. The style is all about using lager yeast and the result is a full-bodied, silky stout. Chocolate and coffee flavours are topped off by rum and raisin notes for a smooth finish with a sweet back note.

Its stout season and the Velvet Sledgehammer is back. Its better than ever, and ready to ease you through the winter darkness with its 8% syrupy, roasted-malt goodness.

In the nose, hints of mocha and caramel and a yeasty herbalness (cloves, pepper) are rounded off with a slightly sour taste. You can taste biscuit, caramel and pear, beautifully balanced with a slightly roast bitterness and a touch of cloves. In the finish, the pearls flow away and culminate in a rounded dry taste.

We said wed never make an IPA, because Moo Brew (and Mona) owner David Walsh isnt into IPAs. Then we made a Limited Release IPA and made Walshie drink it. He did not fire us. Plus it sold like hot cakes (and won a bunch of stuff). So we added an IPA to our core range. And its a lighting-strike tempting 6.66% alc/vol.The Moo Brew IPA is light in colour, using a well-balanced pale base malt bill with some specialty malts from Germany thrown in to give it some complexity. The hops present big, fruit-driven notes coupled with a piny, resinous backbone that makes your tongue furry (in a good way, promise). This sprightly, heavily hopperised (thats a technical term) brew is guaranteed to stand tall even in this most oversaturated of beer categories.

Rochefort 10 is a famous, complex and very strong Trappist beer of the cistercian monastery Notre-Dame de Saint-RemyThis dark brown strong ale is also named The Miracle due to its diverse aromas and extremely high alcohol concentration.Seine große Stärke wird durch die Komplexität des Geschmacks und kräftigen Malz in der Basis ausbalanciert.Its strength gets nicely balanced through the complexity in taste and its strong malty foundation.The bouquet reaches from port wine, leather, apricot, pear, banana, carrot, oak to spices with a note of bitter chocolate in its smooth finish.Best to drink at 12-14°C from a bulgy goblet glass.

Hoppy fireworks - a new wheat beer style. Shiny golden, slightly reddish strong wheat doppelbock.An intense floral aroma of tropical fruit and pineapple. An exotic fruity sweetness meets with fireworks of hops. This extreme wheat beer shows how far wheat beer taste can go and pairs very well with spicy food.TAP5 Meine Hopfenweisse shows how far wheat beer can go. This specialty was created by the crazy idea of a transatlantic brewing project between Garrettt Oliver (brewmaster at Brooklyn Brewery, New York) and our brewmaster Hans-Peter Drexler.