Description
One of each of our current four, fabulous, fascinating and funky releases in 750ml bottles.
The Funk Dungeon mixed fermentation project evolved from our love of all things sour, bretted and barrel aged! Each small batch release is carefully selected and blended to create a complex, unique beer.
Bretted Best Bitter – 3.4%
This stunning ale is a collaboration with our pals Will and James from the fantastic Balance Brewing & Blending. Working with a Manchester brewery meant that we just had to create our take on a bitter! This one uses Chevalier heritage grain, with crystal malt and a rigorous dry hop with aged Keyworth Early. The pleasant malt sweetness balanced beautifully with a bold, slightly funky hop character.
Pitched with each of our house blends of yeasts, a complex mix which has produced a delightfully refreshing and light finished beer.
For more on this please see our blog here!
Wood; European Oak
pH; 3.8
Olicana Dry Hopped Saison – 5%
Barrel aged bretted tart saison, with a base of heritage grain Plumage Archer for a complex malt undertone. Crystal Rye adds a residual spiciness and sweetness. We dry hopped this beer in barrel with one of our favourite new English hops, Olicana, which brings flavours of ripe peaches, mango and a deep herbal character that balances with the oak. Aged for 11 months for a gentle bitterness accompanied with low carbonation to round out the overall finish of the beer.
BA Tea Saison with Cider Lees – 5.4%
Back in 2022 we teamed up with our friends Colleen and James, cider makers at Duckchicken, to combine our house flavours – using their cider lees and some partially fermented tea beer for secondary fermentation in neutral American oak. Their yeasts bring along a distinctly fresh apple skin character, layered with a hint of hibiscus florally and a subtle peachiness. This is balanced by underlying tannins and aged for 19 months giving a soft astringency that rounds out the character of the beer
Blood Orange Sour – 6%
A special collaboration made with Sicilian Moro blood oranges left over from the production of Locksley Distilling, who use the zest in their delicious citrus liqueur. We have added the flesh of the fruit (around 150g/l) directly into barrel with a simple sour base beer, hopped with UK grown Opus, which itself lends notes of sticky orange to back up the citrus character. The fruit gives a fresh, sharp acidity to the beer, along with a gentle blush of pink hue. Distinct orange flavours are complemented by a light sherbet berry character and a bit of funk in the finish. Sour, light and refreshing.
Wood; French White Oak
pH; 3.3
