Turning water into Ale. Magic!

100% British malted barley is used in our Ales. When mashed in water the barley provides all the fermentable sugars needed to form the base of the traditional Ale.

Only 100% British hop flowers are used in our Ales. We do not use pellets. Hops provide natural bitterness to balance the sweet malt and give our Ales unique subtle aromas and flavour.

During fermentation yeast converts the sugars from the malt into alcohol. This natural chemical reaction also produces the all the CO2 needed to provide the sparkle and frothy head to our Ales.


Hops in the kettle

Fermentation vessels

Conditioning in the casks

Light, crisp and refreshing Haseley Rising

Traditional copper kettles for boiling the wort

Ready for delivery

On sale now at The Plough, Great Haseley