A raw (unboiled) beer originating in Scandinavia. Generally called Råøl or Kornøl (raw ale or grain ale), Flyting is made from a single malt, juniper branches, and very little hops. Written records show this kind of beer was around for at least 500 years, but literary references suggest it was around since before 1000 AD. 7% alc/vol

Litterally Fathers's Beer, pattersbier was the daily drinker for European monks (fathers) for centuries. They would drink up to 6 litres per day of this light ale as they worked in their monasteries and on the surrounding lands. It's light, refreshing, and surprisingly tasty for such a light beer. 2.5% alc/vol

A replica of hopped gruit from what is now Poperinge, Belgium. St. Bertin beer is made from a single malt, bog myrtle, heather, and landrace hops. It's from around 1337. That's when poor rural communities around Liege discovered, with the help of monks at St. Bertin Abbey, that they could save money on grain by using hops as a preservative in beer instead of high alchohol. 4.5% alc/vol

This is a reproduction of the famous fourteenth-century copper ale known as Ainpöckisch beer (pronounced roughly INE-peck-ish). It was the most famous beer of the Hanseatic world (modern-day Germany). Revolutionary for it's use of hops, it was the Protestant Reformer Martin Luther's favourite drink. 6.7% alc/vol

A rich, dark beer with light peat smoke and hints of roasted barley, coffee, chocolate and liquorce. An ancestor of what is today called adambier. Originally brewed circa AD 1500. 10% alc/vol

A re-creation of the original London porter. This 100% brown malt ale was the first of its kind to be aged at the brewery rather than the pub. It was delivered to pubs "entire" because it didn't need to be blended on site by the publican. Over the next decade this workman's beer would take the name "porter" because of its popularity among the men who drank it for sustenance as they carried heavy loads from the London quay throughout the city. 6% alc/vol

A re-creation of the standard working-class beer from London during the mid-1700s. Men met at pubs after work to collect their pay, tell stories, organise what would become labour unions, and drink a lot of mild ale.

A re-creation of the original IPA produced by George Hodgeson in London during the 1750s. This beer dominated the export market to India for 70 years. Aged in oak barrels to simulate the trip to India. 7% alc/vol

In the early 1800s brewers made porters from pale malt and then died them black. An act of parliament put an end to this in 1816. Then, in 1817, Daniel Wheeler invented a process for making a very dark malt that could be used instead of dye. This is a replica of one of the original modern porters from over 200 years ago.

The original Vienna Lager was popular throughout Europe for 50 years until it nearly disappeared from the continent. This is a smooth, amber lager. 4.8% alc/vol

This is the beer that made “Scotch Ale” famous abroad—brewed with Scottish pale malt, a hint of caramel malt, and English hops. A product of Edinburgh’s brewing golden age, Scotch ale had become a global product. It was shipped from Alloa and Leith to places as far as Bordeaux, St. Petersburg, Calcutta, and New York. 7.5% alc/vol

By the height of the British Empire porter was exported across the world, just like IPA. This is a re-creation of a heavily-hopped, bitter porter that was popular among British expats in the Caribbean and Africa during the mid-19th century. In the late 2000s brewers on the west coast of North America thought they had created something new, which they called a "black IPA" or "Cascadian Dark Ale" but it had all been done 140 years earlier. 7% alc/vol

A re-creation of the most popular beer of the Victorian era, brewed in Burton-Upon-Trent. 7.6% alc/vol

In November 1883 Emil Christian Hansen developed a method to culture yeast from a single cell. He was the first person to isolate and develop lager yeast. The style would grow in popularity over the next 25 years, then explode in popularity post-WWI. Although a relative newcomer in the world of beer, lager has surfed the wave of post war industrial standardisation has been become so common it's now widely known as "normal" beer. This is a re-creation of the first pure strain lagers that emerged in Northern Europe in the late 1800s. 5% alc/vol

U-boat attacks and war rationing reduced IPA from a swaggering 7.6% during the height of the British Imperial Century to under 5% alc/vol during World War I. By 1900 lager had replaced IPA as the trendy beer of England, but Kaiser Willhem II's war caused the British to abandon the continental lager trend and get back on the patriotic IPA train. 4.2% alc/vol

Vienna lager became very popular in Mexico just as it was disappearing from Europe. This version keeps is similar the European original, but is slightly lighter and incorporates flaked corn to make it a unique product that remains popular to this day.

IPA became the trendiest beer of the late 1990s as craft beer began to resurrect old styles that had nearly disappeared. This is a re-creation of the original West Coast IPA that brought the style back from near-extinction after 70 years. While the original IPAs used English and European hops this new version took advantage of new varieties of American hops with a more aggressive, piny aroma. 6.7% alc/vol

A new style of IPA exploded in popularity on the east coast of North America after IPA became the trendiest beer of the late 1990s and 2000s. The east coast IPA is the hazy, juicy, and mildly bitter cousin of the west coast IPA. Hazy IPAs use different hops than West Coast IPAs, genetically engineered (and patented) in the USA to produce big fruity flavours. Our hazy uses a blend of hops from South Africa, Europe and Canada to produce a distinct but still juicy beer. 6% alc/vol