With a subtle malty taste, the Toast Ale was born from nomadic brewers out of the desire to make use of unsold bakery bread and crusts from the manufacturing process of the sandwich industry.
How do you do? Me Pa's heart bleeds pure well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground). Ma comes from a family of gently roasted organic chocolate malt and real organic cocoa. With a little help from the champions at Samuel Smith's and their traditional copper, which uses stone 'Yorkshire Squares' for fermentation (love-making).
Have a sip, indulge and chill the fuck out as we are registered with The Vegan Society, so I'm suitable for those who do not appreciate animal by-products in their beer.
The label on my bottle is based on Samuel Smith’s Victorian letterhead, when the brewery was a contractor to Her Majesty Queen Victoria’s forces. I'm old-school as shit.
Born in the South Australian countryside, I am one aromatic ale. A descendant of organic malts, water, hops and affiliates, I dress with a classic American Pale Ale style and you can find me floating around in bars in your neighbourhood.
I don't mean to brag, but, I am the winner of the highest medal in the contested category at the AIBA (2nd largest beer awards in the world), beating the biggest and most established breweries in the world. Drink up, you're welcome.
Keeping you local, organic and as classy as a full-time Uni timetable.