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Cranbrook, Kent

The Old Dairy Brewery Company are a traditional microbrewery based in the heart of Kent.


Their passion for beer, along with hours of relentless research and testing, have shown how great beers should really taste.  The vision of the perfect pint was realised through our superb brewers, who using local water, malt, hops, and yeast, produce tasty beers.   Using unique recipes, great ingredients, a custom designed brew house and a little bit of old fashioned brewing know how; they aim to provide the people of the UK (and perhaps further afield) a small range of superb, bitters, ales and stouts.  Think traditional English beers but with a more retro-rustic bent.

Red Top - Best Bitter, 3.8% abv

A rich tan, balanced bitter, with a light citrus twist – you won’t want any udder bitter!”

Gold Top - Pale Ale, 4.3% abv

“A zesty aroma with a refreshing and rounded aftertaste – you cud even prefer it to lager!”

Blue Top - India Pale Ale, 4.8% abv

“A dangerously drinkable pale ale. Nice and hoppy with hints of lemon, so mooove over at the bar please!”

Sun Top - Pale Ale, 3.6% abv

“ Refreshing, sunny and comforting, not too alcoholic so ideal for a summers day – you can drink it ’til the cows come home!”

Copper Top - Premium Bitter, 4.1% abv

“A rich dark bitter that has a chewy toffee caramel body with chocolate undertones and a fruity bite from the Bramling Cross hops”

Silver Top - Cream Stout, 4.5% abv

“A milder stout with flavours of chocolate, coffee, liquorice and a fruity aroma”

AK1911 - Light Bitter, 4.0% abv

“…brewed to a recipe from 1911 by a long closed Kentish brewery this pale beer has a hint of honey-like sweetness balanced by the spicy bitterness of Goldings hops…”

Snow Top - Winter Warmer, 6.0% abv

“Contains Challenger, East Kent Goldings and Bramling Cross hops. It is not too bitter, with malty depth, and a complex fruitiness – a nourishing beer to savour on the colder nights.”

Tsar Top - Premium Russian Stout, 10% abv

“A delicious taste of history, this export strength stout undergoes a secondary fermentation with a Brettanomyces yeast isolated from an English stock ale in 1910. It has many layers of unique flavours – slightly sweet, yet also dry and suitably bitter.”

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