At Bruhaha we are aiming to create an ultra sustainable brewery model.
We brew in small batches (max 200 litres) at our Brewpub and serve our beers directly to our customers.
We try to source ingredients as locally as possible with most our malt coming from the historic Warminster Maltings and using fruit, botanicals and hopefully soon hops from our former home Windmill City Farm.
We are also experimenting with low impact brewing techniques such as Kveik yeasts, pressure fermentation and natural carbonation. And the spent grain is used at the farm as feed.
We have produced a wide variety of beers from Pilsners and Doppelbocks to Best Bitters and Sours. We also try to incorporate seasonal ingredients from the Farm to make unique beers such as our Lemon Verbena Berlinner Weiße (Windmiller Weiße) or our Gooseberry Saison. We have even made Cider with the farms apples (in collaboration with Branch Cider Co.)
Gooseberry Saison
Traditional Mead with a Kveik Yeast. 5.9%
Witbier - The Blues is Number One
Elderflower Saison
Hazy Session IPA - 4.1%. A Tribute to a bad kitty.
Pumkin Spiced Extra Special Bitter
Single Hop (Fuggles) Best Bitter
Kviek Premium Bitter
Kveik American Pale that is Out of this World
Ghetto Blasting Disintegrating Oatmeal Stout
Maerzen/Festbier
Rhubarb Cream Ale
A Robust American Porter 5.3%
Continental Style Light Lager
Kveik Pilsner