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Wychwood

Named after the ancient medieval forest of The Wych Wood, and home to the legendary Hobgoblin, the Wychwood Brewery produces an award winning range of traditional craft-brewed beers full of character and is the UK's No 1 producer of Organic Beers.

Wychwood blends traditional methods of production, with an innovative approach to beer flavour to produce around 50,000 barrels a year of flavour-packed traditional cask ales and bottled beers. Our extensive range of ales includes Hobgoblin, BeeWyched, Wych Craft, Goliath, Circlemaster, Fiddler's Elbow, Black Wych and a comprehensive Seasonal ale calendar.

Brakspear

Brakspear originally from Henley on Thames, is now brewed in Witney and still uses much of the original brewing equipment, including six unique 'Double Drop' vessels. The current range of Brakspear Beers brewed at Wychwood Brewery includes the renowned Brakspear Bitter quoted as being 'Perhaps the greatest beer at 3.4%' (Andrew Jefford, Financial Times) along with Brakspear Oxford Gold organic blonde beer, Brakspear Triple, Brakspear EPA, as well as a range of seasonal cask ales. Brakspear remains as it always has been, The Original Taste of Oxfordshire.

Manns Brown Ale

Manns Brown Ale has been brewed in Britain since 1902, originally by Thomas Wells Thorpe who was the head brewer of Manns in London. He envisaged the opportunity to move away from IPA and brown stout and create a new beer, claimed to be "the sweetest beer in London". Brewed to the original Manns recipe, this 2.8% ABV ale is now brewed by Thomas Hardy at Burtonwood, it remains the most widely distributed brand of the original style of sweet, low gravity brown ale.

Duchy Originals

Wychwood was delighted to be chosen to brew an Ale for the Duchy Originals brand. The beer is brewed using a rare breed of organic barley - Plumage Archer - harvested from The Prince's Home Farm at Highgrove and proudly carries the Soil Association Seal.

Innis & Gunn

Innis & Gunn's 'Oak Aged Beer' is a flavour-packed brew, which goes through a unique 77-day maturation process (ten times the national average for ales), which includes 30 days resting in lightly toasted American white oak barrels.

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