Each brewer has a unique presentation style and the guys from Buxton chose an informal approach. Which worked well and suited me as, let’s face it, I’m only there for the beer. We did learn about how they have progressed as brewers over the years and about their plans to join the keg brigade. But, ultimately, we were there to try some beer.
This is a favourite of mine. A 3.6% Pale Ale that uses Chinook hops to deliver a crisp citrus bite. Delicious.
Buxton BestThis is an interesting one. They didn’t want to produce just another “dull, brown Best”, so instead went down the experimental route. This amber ale is a blend of various malts and both English and American hops. And, crucially, rye.
It certainly polarised opinion. On our table, the demigod that is John Clarke gave it the thumbs up. However, the rest of us were less impressed feeling that the combination of Caramalt and rye spoilt what could have been a good beer.
Wild BoarNo such problem with this 5.7% belter of an IPA. A good blast of Kiwi hops gives this a lovely mango and tropical fruit feel. Very tasty
Axe EdgeIf we thought it couldn’t get any better, we were wrong. This 6.8% Double IPA notched things up to another level. Amarillo, Citra and Nelson Sauvin hops have been grafted to a solid malt backbone that produced waves of pineapple, grapefruit and assorted dry tropical fruit flavours. Superb.
Imperial Black IPAYet another excellent beer. This is an accomplished interpretation of what our noisy neighbours over the pond call “Cascadian Dark”. However, it’s a Black IPA, so stick that up your baseball jumper. Oh, and the beer itself is a smooth mix of dark fruits, sweet malt and citrus hops that leads to a dry, bitter finish.
We also got a leaving present of a bottle of their Imperial Stout: Tsar. So altogether it was a very enjoyable evening. Part of the credit for this must go to the cheese and extras supplied by The Old Cheese Shop in Hartington. They really were top draw and complemented the beer nicely.