Millions of peaches, peaches and cream. This kettle soured phenomenon has an addition of lactose for a creamy mouthfeel complementing the sour peach hit. It’s in a can, put there by a man, in a factory in Cowes.
Upon returning from the UK in 2011, Simon’s humble beginnings in brewing kickstarted by means of small batch home brews in his parents’ garage. Naturally, this side hobby quickly evolved into a full-blown passion, and it wasn’t long before he had a 3-vessel brew system built from scratch. With equal parts of science, art and passion, grain brews were being experimented with almost every weekend and his labour of love quickly became the talk amongst family and friends.