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Gluten free beers

Gluten free beers

Did you know that here at Abbeydale Brewery we produce a wide range of beers which are Gluten Free, including Heathen and Heresy? Read on for an explanation of our processes, how we label these beers, and where you can find all the details you need to make an informed choice.

These beers are not produced without gluten containing ingredients, and do use barley and often wheat and other grains too, as can be clearly seen on the ingredients list of our beers in can. However, we use a gluten reducing enzyme as part of the brewing process – this is a proline specific oligopeptidase enzyme (which you may have heard referred to as Brewers Clarex, Brewers Clarity, or DeHaze) which can reduce the gluten to below the 20ppm threshold required to label a product as gluten free. This means our beers brewed in this way can be safe to drink for many of those amongst us who are sensitive to gluten. This has no effect on the taste of the beer and is not in any way detrimental to the flavour – such a clever little enzyme!

Our beers are regularly tested to check the gluten content at a UKAS accredited laboratory, and we use a lateral flow test prior to packaging by way of double checking the GF status before each and every batch of beer leaves the brewery.

You can always check the Gluten Free status of each of our beers by looking for the logo shown to the left – it is clearly visible on the “Our Beers” page, as well as on our online shop. The permanently available beers of ours which are always produced using a gluten reducing enzyme are Heathen, Heresy, Voyager and Serenity, plus Deception and Black Mass from our heritage range. In addition, many of our specials are also brewed using the enzyme. For our permanently available beers in can, we also clearly display a declaration of the beer as gluten free on the label (look for the logo shown to the left).

For our more unusual recipes and one-off specials, this logo may not appear on the can label itself, as these must be ordered prior to our final lateral flow check which confirms the gluten level is below 20ppm. We will always indicate where a gluten reducing enzyme has been used in the list of ingredients, however we are aware of rare occurrences where the gluten level has remained slightly above the 20ppm threshold in beers with adjunct heavy recipes, for example. We want you to have 100% confidence in our beers, and will always make sure our website and online shop clearly displays the GF logo for all beers which have successfully been evidenced to contain less than 20ppm gluten via lateral flow and/or external laboratory testing to ensure full and complete compliance.

You will not find the logo on the pump clips for our cask and keg beer. This is because, whilst our beers are produced in the same way no matter what format they’re released in, we cannot guarantee that the beer is being served through a gluten free line, which may affect certain customers (although some pubs and bars may choose to dedicate a line to GF beers). As with our canned beers, our website is a great resource to check which beers have been evidenced to contain lower than 20ppm gluten at the point of package.

The vast majority of beers labelled as gluten free that you see on bars and shelves of pubs and bottle shops around the country will have been produced in a similar way to that described above (so you will still see grains such as barley clearly highlighted as allergens in our ingredients lists).

Whilst there are gluten free beers available that have been brewed with no gluten containing ingredients, these are few and far between. The reason for this is that gluten free grains generally do not hold the same characteristics as those more commonly used in brewing, and so a wider change of process and a huge amount of investment would be needed for us to be able to utilise grains such as rice and sorghum effectively on a large scale. At the moment, this isn’t a direction we are in a position to take, so we have looked at other ways that we can make our beers as accessible to as many people (over the age of 18 of course!) as possible. We are aware that this isn’t a one-solution-fits-all scenario, but we hope to provide sufficient information to let you, the drinker, make an informed decision about our beers, and therefore hopefully enable more of you to enjoy them!

We hope this system helps to reassure you that we are taking the utmost care to ensure the safety of our customers, alongside of course offering a great range of flavourful beers that are accessible to as many of our drinkers as possible. We’re keen to ensure that you are fully informed about the processes our beer undergoes before it reaches the glass – as part of this, we’re also more than happy to answer any questions you may have, and are very willing to take feedback on board if there’s anything you think we could communicate more clearly, so please get in touch (you can email us at [email protected]) if you have any suggestions or think there is anything we are missing.


Team Abbeydale

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Advent Calendars!

Tis (nearly) the season, and we’re DELIGHTED to announce that our fantastic Advent Calendars are BACK, containing 24 beery treats to enjoy in the run up to the big day! Available to pre-order now, it’s the perfect treat for yourself or an excellent way to get to the top of the nice list by gifting it to a fellow Abbeydale fan.

Voted the Best New Advent Calendar of 2022 by The Independent, with a perfect 5* review, they are available exclusively from our online shop. Get into the Christmas spirit with a huge range of beers from our extensive selection, from familiar favourites to seasonal specials. We’ll be sharing details of the beers behind each door every day of December across our social media channels as we get ever closer to the main event!

And if you’ve got a particular favourite from our core range, we’ve got an option just for you too! Our “24 Days of Moonshine” calendars were very popular last year, so we’ve expanded the offering for 2023! If you know what you like and like what you know, you can choose a full case of any of our permanently available beers to be packaged up in one of our gorgeous boxes. Advent of Absolution? December of Daily Bread? The choice is yours! Click here to select your favourite.

Delivery is included free of charge throughout mainland UK and orders will be dispatched in late November.

Abbey Christmas to all, and to all a good pint!


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Oktoberfest: Beer & Bites

Oktoberfest: Beer & Bites

Introducing Oktoberfest! Our Festbier is back for 2023 and it’s out now – balanced, clean and crisp, the colour of burnished copper, with a rich, bready aroma and a delicately spicy noble hop character. Full bodied, yet über-quaffable.

We reckon it’s the perfect addition to any celebration or gathering, and our team have been busily putting it to the test with some classic Beer Hall snacks! Here’s some suggested recipes for you to try at home…

Beer cheese dip

30g butter
2 tbsp flour
2 cloves minced garlic
½ tsp salt
½ tsp black pepper
200ml Oktoberfest
150g grated mature cheddar
100g grated Emmental cheese (Gouda or Gruyere would also work well)

Add your butter and garlic to a small pan over a medium heat, and fry until the butter is melted and the scent of garlic fills the kitchen. Add the flour, salt and pepper, and whisk together to form a roux. Cook for a couple of minutes, then gradually add your Oktoberfest into the roux and whisk while it thickens.

Once it’s well mixed and a gravy-esque consistency, add your cheeses a small handful at a time and keep mixing until melted – be patient and take your time rather than turning the heat up any further. Once all the cheese is melted, serve and enjoy!

We dunked homemade pretzel bites into ours, which we made to this recipe with a sea salt topping (we don’t recommend the cinnamon sugar option for this particular purpose!). It would also be great with sausages dipped in it… read on below!

Beer infused Bratwurst

1.5kg pork shoulder
400g pork belly
23g salt (calculated at 12g/kg)
2 tsp white pepper
1 tsp freshly ground black pepper
1 tsp mace
1 tsp ground ginger
1 tsp marjoram
¾ tsp mustard powder
Pinch cardamom
1tsp ground coriander
½ tsp caraway seeds, crushed
200ml ICE COLD Oktoberfest
Approx 1.5m hog casing



Combine all of your dried spices. Slice the pork into strips to allow easier mincing, then coat in the dry spice mix.  We’ll be mincing twice, once through a coarse plate, then through a finer one, which should ensure a really smooth wurst.

After the first mincing, add your ice cold beer – the colder the better. Mix well, then mince again through the finer plate. This would be a good opportunity to fry up a small amount of the filling in order to check the seasoning levels (and treat yourself to a tasty snack).  Remember that the flavours will develop somewhat. Once the seasoning is to your taste, mix the sausage meat with a food processor for 2 minutes, which helps the mixture emulsify and gives a smooth finish. Place in the freezer for half an hour, along with your sausage stuffer. 

Whilst the equipment is chilling, rinse the hog casings well to remove any salt, and leave to soak in fresh water.  Just before you are ready to start stuffing, place the casings on the funnel.

Slowly feed the mixture into the sausage stuffer, and once it starts to come through tie a knot in the end of the casing so that you don’t lose any precious stuffing!  This is a finickity job, which can require an extra pair of hands, but take your time over it, ensuring that the sausage skins aren’t too full or too baggy, and make yourself a really, really long sausage.

After this you’ll need to decide how long a Brat you want – for this style of Brat you’d normally expect this would be around 6-8 inches (15-20cm) long, but you do you! Pinch the sausage at the length you wish, then gently twist it until it forms a link.  Once you have a comedic length of sausages that look to be straight from a Punch and Judy show, hang them somewhere cool and dry for half an hour or so, then they’re ready to either chill, or get straight to cooking them.

Traditionally, a bratwurst is simmered for a period before being grilled – this ensures the centre has reached a safe temperature, and helps to avoid the sausages bursting. It also provides an opportunity to infuse further flavour into the sausages, so I like to poach them in beer!  Place them in a large cold pan with enough beer to cover them, and put them on a low heat until the beer is just below boiling point, then remove from the poaching liquor and allow to dry slightly.  After poaching they will be safe to store in a fridge for up to a week, or for a good few months in a freezer, or you can now put the sausages straight under the grill, into a frying pan, or, for preference, onto a BBQ.  Cook until the skin is golden and crisp, and serve in a crusty roll with sauerkraut, mustard, and of course more beer! We recommend a stein. Or as an easy snack, mix some curry powder and a little dash of vinegar in with some ketchup to make your own quick currywurst.

Let us know if you give either of the above recipes a try, or if you think there’s another pairing we shouldn’t miss!


Team Abbeydale

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Beer and BBQ

Beer and BBQ

May 29th-June 4th is National BBQ Week, and so we couldn’t pass up the opportunity to put together a few pairings with some of our tasty beers!

For the grillmaster – Heresy! For a crisp and quaffable beer to enjoy whilst you fire up the BBQ, you can’t go wrong with our lager. Clean and refreshing with a gentle sweetness and low bitterness, just right for working up an appetite!

Cheeseburger and Heathen – our all American hopped pale ale deserves an absolute classic of the grill to go with it, and what is a BBQ without a juicy cheeseburger?! With a pleasing bitterness and assertive hop character to contrast with the salty, savoury burger and cut through the char, and just enough sweetness to provide balance to whichever pickles or relishes you’ve added atop! We recommend a brioche bun to add just that finishing touch of sweetness.

Veggie skewers and Deception – for lighter options which are less rich and fatty than their BBQ counterparts, we recommend keeping it clean and simple with a gentle pale ale like our Nelson Sauvin hopped New Zealand pale ale, Deception. This won’t overpower the more delicate flavour of the grilled vegetables, but will work well whether you’ve got crunchy and sweet peppers or corn, whilst also being zingy enough to pair well with more earthy mushrooms or griddled aubergines.

BBQ ribs and Splendour – our zesty, orange infused dry hopped pale ale is just the citrussy sensation you need to complement some sticky, slow-cooked, BBQ ribs!

But really, when it comes to beer and food pairing, our best advice overall would be – there’s so much potential and no real right or wrong answers, so don’t be afraid to have fun and experiment.

Let us know what combinations you put together this National BBQ Week!

PS – we’ve helpfully put all of the above beers in a special “BBQ Box” on our online shop – a mixed case of 12 designed to make the beery bit of your party planning a breeze! Cheers!

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Prague Craft Beer Festival

What do you do when you get asked to go pour your beers at a well respected craft beer festival in one of the beer capitals of the world?! A few months back we were approached by Prague Craft Beer Festival, with support from the Department of International Trade, to pour our beers alongside a couple of other UK breweries.  Well, it would have been rude to say no, and last weekend Jamie and myself (Robin) popped over on the plane to let the lovely people of the Czech Republic try our beers for the first time.

Arriving on Thursday evening, we had a mad dash through a torrential downpour to get to the festival site in time to prep the cask of Moonshine. CASK BEER! IN PRAGUE!!!! We got there just in time and we were indebted to Millie from Pivovar Thrills to lending us a beer engine to serve through. It turns out she lived in Yorkshire for over 10 years and worked at pubs we supply!

Another mad dash across town was needed to get to Badflash for the pre-festival party.  A lot of the other breweries were in attendance, which was great to get to know some people. Our host, Libor, was absolutely delightful, their dark lager and the gammon on the buffet being notable highlights! Armed with a large bottle of Badflash lager each, we headed back to the hotel with Gregg and Brody from Siren Craft and *might* have stayed up ‘til the small hours to sample the beers (quality control obviously) 😉

The festival itself ran midday-midnight on the Friday and Saturday, and there were 50 breweries in attendance from across the Czech Republic, the rest of Europe and the wonderful Wild East from Brooklyn, New York.  The early hit of the festival which had people coming to our stall was always going to be the Moonshine, with cask beer being such a rarity anywhere outside the British Isles. At one point we were fearful that it would run out on the Friday, but thankfully it did last until midway through the Saturday session. 

Moonshine – sold out!

We were able to sample the beer from the other breweries in attendance, and particularly memorable ones were Wild East’s Dark Mild (Brett was desperate for some English brewers to tell him it was a good Dark Mild, it was excellent!), tVerzet’s Oud Bruin with Strawberries, Zichovec’s Lichtenhainer, and then some unusual beers, Andersen’s Tomato and Basil Gose, plus Psychovar’s Kimchi Beer! As you’d expect the standard of the Czech Pilsner on offer was incredibly high.  Also had lovely beers from Hop Hooligans, Totenhopfen, Madcat, Gorilla and Mad Scientist.

As we’d received support from the DiT and British Embassy, the Ambassador himself, Matt Field came down to have a cheeky beer with us, Siren and Cloudwater, in what we called our ‘Brexit Corner’ as we were located in the side room all together.  We kept the energy going all through the weekend, and the camaraderie meant the long, long sessions were made just that little bit shorter. A big shout out to Natalie and Kat from Cloudwater, plus Gregg and Brody, it was great fun to share the weekend with you. Even another mad dash across town post festival to watch the boxing to arrive at the bar as the winner was announced didn’t matter, as we did what most Brits abroad do, and had a few pints of Guinness 😉

A nice leisurely day seeing the sights of Prague was the order of the day for Sunday, a walk over Charles Bridge, a trek up to the castle, lunch by the old square washed down with a litre of Staropramen straight from the tank.

A whirlwind of a weekend, over far too quickly, but another big thank you to Miroslav for inviting us to pour, Katerina from the Embassy for all her support, Millie for the loan of the beer engine and translation services, all the breweries for their company and great beers, and lastly the people of Prague who came down and made us feel so welcome in their wonderful country. 

Until next time, Na zdraví!

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Sheffield & Rotherham Wildlife Trust

We’re delighted to announce that we’ll be working with Sheffield & Rotherham Wildlife Trust as our charity partners for 2023.

From protecting habitats for hedgehogs, to campaigning against wildlife crime and helping everyone get closer to nature; Sheffield & Rotherham Wildlife Trust cares for local wildlife and the wild spaces that we all depend on. 

Sheffield & Rotherham Wildlife Trust want to see 30% of nature in recovery by 2030, and are working towards this goal with nature-based solutions, like natural flood management and increasing the number of woodlands and trees planted in the region.

An exciting ambition is to continue working with local swift groups to make Sheffield a ‘Swift City’ so that everyone can enjoy the sight of these delightful summer visitors. This iconic bird was added to the red list of species of conservation concern in December 2021, and efforts are being made to help the recovery of the swift population locally – you can find out more about what this entails, and how you can get involved, here. Look out for our annual charity fundraising beer, due to be released in early July, celebrating these beautiful birds!

We’re really excited to work with Sheffield & Rotherham Wildlife Trust to help raise awareness of the easy steps every single one of us can take to give wildlife in our area the chance to thrive – if you want to know what you can do, the Wild About Gardens website is a great place to start, where there are loads of ideas to make even the smallest of outdoor spaces more wildlife friendly. Hopefully, we’ll also have some very cute photos to share too!

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UK Hop Heathen

UK Hop Heathen

We’re very excited to be celebrating the most exciting developments in UK hop farming for the next twist on our classic Heathen recipe, using Harlequin® hops grown and harvested in Herefordshire to create UK Hop Heathen (4.1%)!

These fantastic hops produce elegant Mosaic-esque tropical flavours, with a refined citrus bitterness and a delicate hedgerow character. On the brewday, we were really struck by the beautiful New World tropicality that filled the brewery – notes of stone fruits, notably mango and apricot, a hint of jamminess and a gently herbal character, with some zesty lemon lightly coming through in the hop back. Other than switching the Mosaic out for Harlequin®, the recipe otherwise remains the same as “regular” Heathen, so we recommend trying the two alongside each other to really pick up on the similarities and nuanced differences between the two!

Our hops specifically come from Townend Farm in Bosbury, Herefordshire, where they are grown and carefully tended to by hop growers Mark and Lesley Andrews. So as the crow erm… drives, they’ve travelled a mere 137 miles to reach us here in Sheffield!

Harlequin® has quite the family history – it’s a daughter of Godiva®, granddaughter of Jester®, and great-grandaughter of Cascade, and got its name from the remarkable patterns that can be found in the bracts that form the structure of each hop cone. Will Rogers, Technical Director at our hop suppliers Charles Faram, tells us more about the development process and Harlequin’s family tree:

“We chose to start with Cascade because it has great disease resistance, good yield, and is also is the hop responsible for craft brewing’s resurgence. When we grow Cascade in the UK, due to our northerly growing area, it ripens very late in the season. In Yakima it is a relatively early variety, ready for picking at the start of September. In the UK, to pick it when truly ripe, we pick it right at the end of September – weather at this time is unpredictable, meaning harvest can be difficult. Hops are diecious (there are female and male plants, but only female plants produce hops) so we made a cross with one of our male plants which demonstrated earlier ripening. The products of this cross were Jester® and Olicana®, both of which ripen earlier than their female parent, whilst also providing interesting tropical notes. Jester® has become the cornerstone of our breeding program as it is a great hop to grow, requiring less fertiliser and pesticides, whilst also producing good and consistent yields. Buoyed by the results of Jester® we decided to make further crosses and Godiva® followed, an incredible, strong plant with delicious grape and tangerine aromas and flavours, whilst also showing drought resistance in addition to Jester®’s virtues. Harlequin® is a further step on this path, having robustness to environmental factors, but most importantly it’s a hop that truly stands out both prior to and during the brewing process. Deliciously tropical with peach and passionfruit flavours, it stands comparison with the high impact hop varieties coming out of areas such as the USA, Australia and New Zealand”.

One thing that’s always been thrilling for us is to work with suppliers who are as passionate about their produce as we are about the beer we brew for you! There’s a gentle revolution going on in the UK hop world at the moment which combines sustainability and taking care of the environment with amazing flavour, and it’s really exciting to see the breadth of character that’s been quietly in development in recent years – it deserves shouting about!

UK Hop Heathen was brewed in cask, keg and can and released on April 3rd – cask was all spoken for by launch day, with kegs running low already and cans not far behind, so don’t hang around if you were thinking of ordering some! Trade customers can drop us an email at [email protected] or give the team a call on 0114 2812712, or cans are live on our online shop as well as from lovely indie retailers nationwide. Let us know if you need a hand finding the beer in your local area!


Team Abbeydale

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Doctor Morton’s Snake Oil

Doctor Morton's Snake Oil

We’re revisiting the OG Doctor Morton’s beer! Snake Oil was first brewed in 2008, and we’d never have predicted what it started! From “newfangled beers with weird pumpclips” to an extensive and entertaining series of easy drinking pale ales that sit happily within our wider range.

The Doctor Morton’s series was brought into being by our previous designer Ivan, who suggested a range based around medicine-show theme names. Our owner Pat wasn’t so sure at first, but certain customers of ours couldn’t get enough and so he eventually bowed to commercial pressure!

The range began life as the place for our brewers to try new hops in different combinations – almost all were, and still are, what we call here “cask pale specials”. They’ve always been really popular – strong sellers and a talking point for publicans and drinkers alike!

Although it was the first to be brewed and released, Snake Oil was not the first to be “invented”… many of the other suggestions were so off the wall that it was felt we needed to make sure people had a slightly more straightforward introduction to the series and understood the medicine bottle style theme. Most of the other beers which are now familiar names have somewhat more of an obscure name, such as Duck Baffler – what on earth is one of those?! – or they include some kind of joke or pun… Angler Management springs to mind! Brewery co-owner Sue recollects her favourite: “when making a beer flavoured with ginger, we gave a specific instruction that the beer should simply be called ‘Ginger Beer’ so that people would for once know what they were getting.  What did we get? Djinn Jar Beer!”

We’re continually evolving the range and adding new beers so the good Doctor can carry on his work inspired by the travelling salesman of yesteryear. Although the look has in recent years been updated by our designer James (now including a miniature portrait of Doctor Morton himself, our brewery owner Pat), we’ve kept a strong hold on the wit and eccentricities this series brings. They’re instantly recognisable, a distinctive range which sits happily alongside our other offerings.


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Black Mass: National Champion!

Black Mass: National Champion!

Celebration time here at Abbeydale HQ, as our beloved Black IPA, Black Mass, has WON the Overall Champion prize of the bottle and can competition at the Society of Independent Brewers (SIBA) National Finals!

Black Mass initially came out on top in the Speciality IPA round of the North East regional bottle & can awards back in December, which meant that it qualified to go forward to the national finals, held in Liverpool at Beer X, the UK’s largest beer and brewing trade event. The judging panel is made up of fellow brewers and some of the country’s best beer experts, who blind taste every entry.

Our brewers Christie and Jamie made the trip across to the other side of the Pennines, where we first discovered that we won the Speciality IPA category on a nationwide level – something to be very proud of already – before scooping the TOP PRIZE in the overall bottle and can competition!

It’s hugely special for a beer that we love, and that we’ve been making for our entire 26 year history, to be at the absolute top of its game and gaining recognition at the highest level. We’re massively proud of our amazing team of brewers!

So what’s all the fuss about? A bit of a beast at 6.66%, it’s smooth and full-bodied on the palate. A hop forward character coupled with delectable flavours reminiscent of bitter chocolate, fruitcake and raisins, meets aromas of fresh pine alongside coffee and just a hint of burnt toast – it’s classic and familiar yet simultaneously unique and boundary defying. We took the plunge to relabel the dark, hoppy enigma that is Black Mass as a Black IPA last year (more on that here), so it’s absolutely wonderful to see this decision vindicated.

And if you haven’t tried it before, what are you waiting for! Cans are available via our online shop as well as from many of the lovely indie retailers we supply (let us know if we can help finding a supplier in your local area).


Team Abbeydale

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Locksley Gin Co-Lab

Locksley Gin Co-Lab

We’re very excited to announce that we’ve teamed up with the wonderful Locksley Distilling Co to make our very own Heathen inspired gin!

Based just down the road from the brewery at the historic Portland Works, we’ve long been fans of Locksley’s flagship Sir Robin of Locksley Gin, and owners John and Cynthia REALLY know their stuff when it comes to flavour – their Raspberry and Cardamom gin and Morocello blood orange liqueurs are sensational, and Cynthia’s cocktails are absolutely legendary, so we really couldn’t wait to work with them to create a spirit that combines their gin expertise with our beery know-how.

We knew we wanted to make a gin inspired by one of our most well-known beers, so we took samples of Willamette, Mosaic and Nelson Sauvin hops which were made into nano-batches of distillate in Locksley’s vacuum still. The hops were cold distilled, which meant we got all of the flavour without isomerising the hops, so that the bitterness doesn’t carry through. The effect of this was mind blowing – the three distillates were so distinct from each other and truly captured the essence of the hop. Mosaic was the unanimous favourite (the other two were declared “too weird”!), which meant we were going to be making this a Heathen inspired gin!

Our chosen hop distillate was added to Locksley’s classic London Dry style base – the botanicals for which are juniper, coriander seed, cassia bark, angelica root and liquorice root. We thought about what flavours Mosaic hops add to beer and what would complement this in a gin – they’re renowned for their punchy tropical character, so after rigorous taste testing (such an arduous task!) we settled on papaya and pink grapefruit. This was all meticulously blended and bottled at 40.0% ABV.

Batch 1 absolutely flew out, so we’ve had batch 2 distilled! It’s an exclusive run of just 60 bottles, and it’s available now on our online shop (as well as from Locksley’s direct). It’s also available at our pub, the Rising Sun, so do pop in to try the perfect serve, over ice with tonic, and garnished with a slice of fresh pink grapefruit. And who’s going to be the first to try a beery gin cocktail?! We reckon it’d work wonderfully with a good splash of Heathen, topped up with grapefruit soda!


  • About Us

    A true Sheffield institution founded in 1996 and based in the heart of the Antiques Quarter, Abbeydale Brewery blends heritage and tradition with creativity and innovation.

    Abbeydale Brewery brochure

  • Contact Us

    Abbeydale Brewery Ltd
    Unit 8, Aizlewood Road
    S8 0YX
    Telephone: 0114 281 2712
    Email: [email protected]


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