The 2018 vintage of Decadence, the imperial stout first brewed to celebrate Marble’s 10th anniversary, is rich full-bodied with malty complexity.

One of the 5 beers produced for our first annual bottle release at the new Salford brewery.
Our deep and rich imperial stout is mellow yet teeming with flavour. Red fruits layered between chocolate, smooth coffee, dried dark fruit and burnt toffee create a rich and creamy palate, which has an enchanting dessert-like finish.
Best drunk slightly chilled and allowed to warm whilst consuming.

One of the 5 beers produced for our first annual bottle release.
Our deep and rich imperial stout has been enriched for a year in fresh port casks, which were still brimming with fresh lees and micro flora. Intense cherry, red fruits and blackcurrant are layered between chocolate and smooth coffee to give a huge depth of flavour and aroma.
Best drunk slightly chilled and allowed to warm whilst consuming, this gives the flavours chance to show their full Decadence.

The 2018 vintage of our US barley wine combines rich malt character, given even more depth by addition of muscovado sugar, with the citrusy aromatics of American hops.

One of the 5 beers produced for our first annual bottle release at the new Salford brewery.
Our 2019 Barley Wine gives a rich, intriguing nose and sumptuous palette. Country fruits, rich sugars and nuttiness are what you should expect from the layers of evolving flavours; contributing to the overall depth and complexity.
Best drunk slightly chilled and allowed to warm whilst consuming.

Brewed with our friends, Magic Rock. We made a coconut water,
peach, iced tea; then blended it back onto a soft radler base.
Drinkable and peachy, perfect for summer sessions.

Brewed in collaboration with our friend Melissa Cole as part of Manchester Beer Week, this beer is brewed with pomelo, Sichuan peppercorns & lemon thyme. Inspired by culinary experimentation, the idea for this petite saison was born from a recipe for sorbet. Designed to be immensely refreshing and drinkable, it is full of summery flavours: dry and light, zesty and delicately spiced.

Brewed with our friends at Iron Pier, for Collabageddon 2019 this modern bitter fuses both breweries love of cask beer with modern brewing techniques and tastes. Creating a nuanced and intriguing malt backbone that holds a hop profile that highlights warm tangerine, pine and tropical fruit. A moderate but balanced bitterness gives a morishness and pleasing drinkability.

Brewed in collaboration with our friends at Rivington Brewing Co. A balanced pale ale, fermented on 200g (80g/L) of pureed apricot finished off with a touch of fresh sage culminating in a highly moreish beer. 

First brewed in collaboration with our friends at Amundsen Brewery, Oslo, Alf is a hazy IPA ;). Estery Vermont yeast accentuates the stone fruit and tropical fruit character brought by a heavy dry-hop of Mosaic, Enigma and Denali , whilst a protein-heavy grist gives a full, pillowy body.

This hoppy American-style wheat ale was brewed in collaboration with our good friends at Left Hand Brewing Co from Longmont, Colorado, USA. Wheat, Vienna and Munich malts provide a full, soft body with a touch of biscuit sweetness; a combination of big Pacific North West and New Zealand hop varieties give pine, orange and tangy tropical fruit notes layered on top.

Brewed as part of collabageddon 2019 with our friends at Donzoko. A light fluffy body holds through to a tart lemony finish , with a huge orange hit in the middle.

Brewed in Collaboration with Jonah Stancombe for winning the the Stout/Porter category for Stockport and South Manchester CAMRA home brew competition 2019.

A smooth and silky stout with notes of cream and chocolate carrying a full vanilla flavour.

Brewed with our friends at Wander Beyond. A delicious blend of fruity raspberry and tart hibiscus , balanced with peppermint undertones and pleasant sourness; leads to drinkable and flavoursome beer.

Brewed in collaboration with our friends at Browar Grodzisk, Poland, this beer is an imperial version of their original and authentic Grodziskie, a style brewed with 100% oak-smoked wheat malt. Founded in 1880, the brewery reopened in 2014 after 20 years closed, resurrecting this unique 700-year old style. For this reimagining we are privileged to be using the experimental Polish hop varietal Octawia, which brings an intense citrus aroma.

Brewed in collaboration and to celebrate the 3rd Birthday of the Brink. This Petite Vienna IPA has a rounded sweet caramel base. With aromas and flavours of tropical fruit and pithy orange balanced against citrus and a classic bitterness.

Brewed in collaboration with our good friends at Moor Beer in Bristol, this twist on the classic Vienna Lager style was fermented with glucoamylase alongside a lager yeast strain to give a completely dry, crisp finish. 100% Vienna malt gives a biscuit breadiness up front, followed by zesty orange and lemon flavours and aroma from the combination of US Centennial and German Mandarina Bavaria hops.

Brewed in collaboration with our good friends at Civil Society Brewing from Jupiter, Florida, this India pale lager was brewed with lots of melon and with Huell Melon hops to accentuate the flavour and aroma. The beer is named in reference to our collaboration brewed in Florida, Baby Giraffe – this Manchester-brewed beer is the ‘rainy version’.

Brewed for and with our friends at ISBF 2019 this West Coast IPA features Simcoe hops backed up by Amarillo and Citra, bringing dank orange, papaya and resinous pine, finished with a clean lingering bitterness. The seminal IPA style with a Marble twist.

Brewed with our friends at Track Brewing Co. this DIPA is packed full of oats and wheat; which gives it gravity defying drinkability and a silky smoothness, carrying notes of ripe fruit with a tropical punch vibe.

This beer, brewed in collaboration with our friends at Burning Sky Brewery and Hawkshead Brewery, is a blend of two porters. One part was brewed at Burning Sky and aged in oak with wild yeast, the other was brewed at Marble and gently matured in steel; the blend is deep, rich, and complex.

Brewed in collaboration with our good friends at Boundary Brewing Co-operative in Belfast, this beer is a bigger, stronger, ‘export’ version of their Export Stout. Roasty and rich, with dark malt flavours of coffee, bitter chocolate and dried

One of the 5 beers produced for our first annual bottle release, in collaboration with The Independent Salford Beer Festival.
Smooth and rich, our imperial stout has been aging in bourbon casks for the last year. It is thick with heavy caramel and has a gentle but ever-present chocolate core, which has then been sweetened with candied orange. A beautifully bodied drink with soft carbonation.
Best drunk slightly chilled and allowed to warm whilst consuming, thus revealing hidden layers character.

A rich, velvety Imperial Stout, brewed with cacao, cacao nibs and carob, with a smidge of Nutella – look out for the soft hazelnut finish.

Packed on premises that handles nuts, seeds, cereals, soya and products containing gluten.

Collaboration with Beer Nouveau and Earth Station HQ. Soft and velvety, notes of chocolate, vanilla and massively marshmallow.

Brewed in collaboration with our friends at Young Masters Brewery, Hong Kong, and Anglo Japanese Brewing Company, Japan.
This matcha milkshake latte was born during a late night karaoke jaunt after the inaugural SSBB festival . Smooth and creamy, balanced sweetness, bursting matcha character.

Designed to provide all the punchy hop character of an IPA but at a seriusly sessionable strenght, this ‘small IPA’ is a new addition to our core range. Dry and light but with oat, Vienna and Munich malts giving body and touch of biscuit sweetness, and big orange, lemon and soft tropical fruit hop character.

This low-ABV pale ale is the ultimate session beer – Motueka, Nelson Sauvin and Citra provide a bold hop profile with notes of kiwi, papaya and tangerine, whilst Vienna malt and oats balance biscuit character and silky texture against a dry finish.

Our seasonal extra pale ale is back for the summer. Showcasing a blend of German and US hops and with a dash of oats added for a silky smooth mouth-feel, this beer is bright, juicy and dry.

Straw coloured session ale. A discreet malt base carries refreshing citrus aroma and floral finish. With an assertive bitterness.

To showcase Crisp Malting’s new season Maris Otter malt, we have revived a long-forgotten style by brewing a 1913 recipe from the Boddingtons archives. Called a ‘C Ale’ or ‘CC’ (presumably based on the fact that it used US Cluster hops) it was specific to the Manchester area and was a little like the malty, amber Burton Ale style, but with an assertive hopping rate

A hoppy red ale featuring a chewy, biscuity malt base and hopped generously with Centennial, Amarillo & El Dorado.

One of four single hop pale ales designed to highlight the power of lone hops. Originally developed in Japan but now produced in America, Sorachi Ace provides dill, coconut and spiced lime notes when paired with this complementary malt bill.

One of four single hop pale ales designed to highlight the power of lone hops. Originally developed in America, Azacca provides lemon zest, pine and mango when paired with this complementary malt bill

Our hop forward Pale is brewed with Citra, Mosaic, Azacca and Southern Cross, to provide a palate full of tangelo, pine and lemongrass flavours. We’ve kept the malt base simple to keep this clean, crisp beer focused squarely on the Humulus Lupulus.

Our 3.9% session ale is brewed with an all pale malt bill and then hopped with a blend of New Zealand and US hops. Our benchmark beer promises a burst of zesty aromas, uplifting grapefruit flavours and a subtle lemongrass finish.

Our most traditional core beer is inspired by a Manchester stalwart; a fondly-remembered original. Speciality malt gives the deep golden colour and robust base, balanced by crisp bitterness and a floral, lemony aroma.

Named after a classic car owned by the boss’s father, Lagonda has been a house beer since 1997. The beer was originally designated an IPA but we feel pale ale better reflects current beer definitions. Pale in colour, the malts provide a sturdy body on which is built a citrus and floral hop character.

Deep and rich in colour, the malt back bone of this beer gives a complexity and caramel sweetness balanced with a clean bitter finish. Holding lashings of Simcoe, Amarollio and Ekuanot hops, giving flavours of warm tangerine and fresh pine.

Meaning ‘up all night’ in Swedish, Uppe Hela Natten is brewed with espresso blend coffee from Heart and Graft, Manchester to a recipe devised by our former brewer Jonny Read. Deep roasted malt character is balanced by a little lactose, giving this beery pick-me-up a touch of sweetness.

Roasty and robust.It is deep, dark and rich, with layers of malty complexity to be unravelled with each sip.

Our longest standing recipe is brewed with an emphasis on chocolate malts; this unclassifiable beer straddles milds to porters, tasting of coffee, cocoa and liquorice with a quenching bitter finish.

Extra Porter is brewed to Entire Butt standards. We’ve heavily hopped this beer with Citra and Nelson Sauvin during the boil and then again with the Citra during fermentation. This has resulted in an aggressively bitter US style porter.

Brewed in collaboration with Friends of Ham in Leeds to celebrate their 5th birthday, a generous dose of beechwood-smoked malt ensures this robust porter pairs well with charcuterie. Rich chocolate sweetness contrasts with a dry, smoky finish.

The biggest Marble in the pack is back. Dobber has been brewed once again, this time to the original strength. Following its retirement in 2016, there has been a marble shaped hole left in many a heart, here is a beer to heal that hole. Following tradition, the hop bill is heavily weighted towards New Zealand varieties with a smooth biscuit base to round things off. Brewed in collaboration with Matthew Curtis as a part of our 20th Birthday Collaboration Series.

Marble Brewery house pilsner, hopped with Hüll Melon, Cascade, and Southern Cross.

Brewed in celebration of the Mincikowskis’ first wedding anniversary. This Kölsch-style beer was personally packed full of juicy mango pulp by our Lead Brewer, Slaw Mincikowski. Kölsch yeast adds a crisp finish to this summer thirst stopper.

Named for our Head of Sales and his wife, this punchy session IPA is made with a blend of Northern and Southern hemisphere hops. Bright citrus and juicy tropical fruits partner with a subtle malt sweetness.

German Pilsner

Brewed in collaboration with Pint Shop, Cambridge, billows of this hoppy Pilsner’s dank aroma leap from the glass, reminiscent of its green marble namesake. A lean malt base provides the foundation for an Ekuanot-heavy hop bill that brings bursts of pine, orange zest and melon.

A one-off beer brewed for Manchester Beer Week 2017, this brett-fermented pale ale has a complex grist to retain some body and enhance the gentle funk. Lightly tart with a dry finish that complements the subtle zesty hop character.

Wallonia meets South Island New Zealand in this Kiwi-hopped saison. Earthy spice and bready complexity from a grain bill featuring wheat, oats, rye and spelt are combined with a distinctive peppery yeast character and bright hop notes of zesty lime, gooseberry and tropical fruit.

Vienna IPA with a  full and rounded body made up of 100% Vienna malt. Giving a perfect base for Amarillio and Ekuanot hops to display aromas of lemon, orange, orange pith and grapefruit rounded with tropical stone fruit and hints of eucalyptus. All finished with a discerning and ambrosian bitterness

Brouwerij Emmelisse’s Kees Bubberman joined us originally to make this mouth watering India Pale Ale.With timed additions of earl grey during fermentation, heavy infused hopping and traditional cask maturing. the result is a citrus fruit aroma , smooth sleek texture, hop notes are brilliantly complimented by bergamont and a light tannic finish.

Crisp, clean and very drinkable with light notes of citrus, pine and a hint of caramel.

Brewed in collaboration with The Monastery of St Francis & Gorton Trust to celebrate their 21st Birthday. This spicy Belgian Pale is hopped with New Zealand hops to create refreshing tropical notes and hints of lightly toasted bread, followed by a moderately bitter finish

This IPA is as much a New Zealander as its namesake, the mischievous little Pīwakawaka bird. We’ve used Nelson Sauvin, Motueka, Southern Cross and the lesser spotted Dr. Rudi to achieve a burst of smashed gooseberry juice, pineapple and a playful hint of spice. Pīwakawaka is said to have gained his iconic fan tail and bulging eyes as a result of a brave run-in with the Moari god, Mãui.

Emerging after months in oak, this white wine barrel-aged Belgian Pale was originally brewed in celebration of Gorton Trust’s 21st anniversary at the Monastery of St. Francis in Gorton, Manchester. Tart gooseberry and white grape acidity mingles with toasty oak and spicy yeast, finishing dry and elegantly tannic.

Brewed in collaboration with The Monastery of St Francis & Gorton Trust to celebrate their 21st Birthday. This deep copper Dubbel is brewed with a blend of Belgian Ale Yeasts to create a subtly spicy finish whilst allowing raisins, rich caramelised sugar and dried stone fruits to sit front and center.

Ibuki has reached her Terrible Twos, but she’s still our adorable Little Meiko. Brewed to celebrate the 2nd birthday of The Marble Beerhouse’s daughter Ibuki, this Black IPA is hopped with fragrant Sorachi Ace and punchy Ekuanot, which combines with the aromatic flavours of Yuzu, a Japanese citrus fruit. Terrible Twos is our third beer in the Little Meiko/ Ibuki’s Beer Series.

Named in tribute to the late, great Dimebag Darrell, this West Coast IPA layers damaging amounts of tropical fruit hop character on a lean, crisp malt base.

Inspired by the great US Midwest. Seville orange aromas bounce off resinous pine notes to strike an all-important balance with an underlying sweet finish. We created this beer to celebrate the IPAs hailing from Indiana and the surrounding states, where innovation meets tradition.

Imperial chocolate milk stout brewed specially for Salford Independent Beer Festival 2017.

The tenth beer in our 2018 hop-forward series,  North-South is a ‘petite IPA’. Lots of Enigma backed by Amarillo,  Azacca & Lemon Drop, brings flavours and aromas of soft stone fruit and zesty lemon & orange, whilst wheat and Vienna provide a full, rounded malt base.

The fifth beer in our 2018 hop-focused series is a ‘petite IPA’, at a sessionable 4.3 %. Soft and juicy yet dry and crisp, Enigma, Amarillo & Motueka feature to bring citrus and stone fruit flavours & aromas.

The second in our series of hop-focused cans for 2018, this dry hopped blonde ale features Enigma hops backed up by Amarillo and Mosaic. Tropical, berry and citrus aromas sit on top of a soft base, with the bitterness dialled back.

A west coast pale, light caramel malt base holding classic hops; gives citrus, pine and a moreish bitterness; all balanced for a beautifully drinkable beer.

The eighth beer in our 2018 hop-forward series, Side Control is an India Pale Lager,
brewed to a sessionable 5.3%. Featuring Ekuanot and Amarillo hops, this beer is
clean, dry and snappy, with sweet citrus, pine resin and stone fruit character.

The twelfth beer in our 2018 hop-forward series, Kimura is a black IPA. Carafa de-husked malt provides colour whilst minimising roasted flavours, whilst a hop bill of Citra backed up by Simcoe and New Zealand Nelson Sauvin brings bright citrus and tropical aromas and flavours.

The first beer in the new series of hop-focused brews for 2018, this West Coast IPA featured Centenial hops, giving it lots of bright lemony characters on top of a lean, pale base.

The ninth beer in our 2018 hop-forward series, Butterfly Guard is a contemporary-style IPA, featuring Enigma, Simcoe, Azacca and El Dorado hops. Brewed with protein grains and lactose to be soft and full-bodied, with moderate bitterness and lots of peach, tropical and zesty citrus fruit hop character.

Soft IPA bursting with flavours of citrus and tropical fruit

For the fourth edition in our 2018 hop -focused series this ‘contemporary IPA’ is soft and juicy with low bitterness and big, thick body, It features Amarillo, Enigma & Simcoe hops.

An amplified hop presence; showcased by a clean, crisp fermentation. This allows for a citrus and full fruit flavour, which is underpinned with grassy notes.

The seventh beer in our 2018 hop-forward series originally released in July , Guillotine brut IPA is back, now in cans as well as kegs. This style uses extra amylase enzymes to promote a more complete fermentation of the sugars from the malt, giving a beer that is completely dry, hence the name (“brut” being a designation for the driest sparkling wine). To enhance the vinous character we have used Hallertau Blanc, Huell Melon, Nelson Sauvin & Motueka hops, giving tangy white grape and tropical fruit notes.

A blend of East and West Coast styles. This Mountain IPA is triple hopped giving layers of delicious hop notes from Simcoe, EXP 06277, Ekuanot and Mosaic. Tropical fruits blend with a pine and citrus , rounded with a soft but exciting bitterness.

The third beer in our 2018 hop-focused series, this West Coast IPA features Simcoe hops backed up by Amarillo and a bit of Chinook, bringing dankness, orange & papaya, and a touch of pine.

The eleventh beer in our 2018 hop-forward series, Flying Triangle is our second brut IPA. Oats and wheat help to retain some body, but this beer is completely dry and very light on the palate. Simcoe leads a West Coast-inspired hop bill, backed up by Denali, Lemon Drop & Citra, for bags of soft tropical, citrus and stone fruit character.

The sixth beer in our 2018 hop-forward range, Full Guard is a double IPA. Wheat, oats and lactose give a smooth, full body, whilst Citra, Enigma, Amarillo and Mosaic Cryo hops work with the yeast esters to provide rich tropical, stone fruit and citrus flavours & aromas.

This is the first blend from our ‘solera’ system: a mixed-fermentation sour blonde ale, fermented in oak barrels with mixed culture of brettanomyces, lactobacillus and pedicoccus strains.

This blended, mixed-fermentation sour red ale, originally brewed in collaboration with our friend Matt Gorecki of Zapato Brewery, was aged in bourbon, rum and red wine barrels with a mixed culture of brettanomyces, lactobacillus and pediococcus strains.

This beer started life as Portent of Usher imperial stout, before being aged for nearly two years in pinot noir red wine barrels with a blend of Brettanomyces strains. Partway through aging an addition of sour cherries was made.

Citrus, salt and acidity balanced with a moreish and a fruity chilli hit. A drinkable, zingy and unexpected gose, perfect for the endless days of summer.

Brewed in collaboration with our good friends at Slim Pickens Cider & Mead from Tampa, Florida, this Berliner Weisse was soured with our house lactobacillus culture before being fermented with quince and raspberries. Juicy but dry, and with a clean acidity, the character of the two fruits is in perfect balance: zingy

Brewed in collaboration with artist Lily Waite, this tropical fruit gose celebrates her art exhibition Dinosaurs Will Die. The exhibition explores Lily’s experiences as a queer trans woman existing in a problematic society and working in a straight, cis male-dominated beer industry – the artwork will be on display in our 57 Thomas Street bar in Manchester for the duration of Manchester Beer Week, 29th June to 8th July 2018.

This dark ale was kettle soured, and brewed with the addition of cranberry, ginger, orange and nutmeg. Tart and zingy with lots of luscious fruit character, but with hints of warming spice on the finish.

Inspired by its agua fresca namesake, this spiced Berliner Weisse was brewed with hibiscus, ginger and lime, in collaboration with our friends at Slim Pickens Cider & Mead, Tampa, Florida. Vivid crimson in colour, its brisk acidity is complemented by tart red berry, and hints of ginger heat & citrus.

This beer was brewed in collaboration with Electric Brewing, from Bath.
Speciality malts were chosen to complement the character brought by the fruit, which was added prior to souring.
It was lacto-soured in kettle before boil, then a mixed culture was pitched for primary fermantation.
Some lactose was added to give a little residual sweetnes as a counterpoint to the acidity.

This beer is the first of the series of sours for 2018, with branding inspired by the ‘op art’ movement, particularly Bridget Riley. It was lacto-soured in the kettle, then a mixed culture was pitched for primary fermentation. It was then dry-hopped with the classic comination of Citra and Amarrillo to give a bright citrus aroma to complement the acidity.

This streamlined version of our classic IPA is pale in colour, the malts provide a sturdy body on which a citrus and floral hop character is built, massively smashable, this is one elegant table beer!

An amalgamation of two of our core favourites, Manchester Bitter and Pint. A malt base that includes Epa, Munich, Vienna, Wheat and Malted Oats gives a dryness and drinkability while still holding a great mouth feel. Using Citra, Amarillo, Simcoe and Equanot hops to give flavours of tropical fruits, citrus pithy orange and pine

All the intensity and balance of a barley wine at a session-able strength. A touch of Vienna on top of our standard pale malt and a prolonged boil give a biscuit and caramel base. Lavishly hopped with cascade, citra, chinook, el dorado, centennial and simcoe for flavours and aromas of pine, stone fruit, grapefruit and orange. A lingering but balanced bitterness leading to an incredibly drinkable beer.

Dry and light with Malted Oats, Vienna and Munich Malts, giving body and a touch of biscuit sweetness. Heavy aroma, hopping and dry hopped in cask; leads to big orange, lemon, pine and soft tropical fruit hop characteristics. Balancing sweetness from malts against a pleasant, lasting and flavorful bitterness with complete drinkability.

Encompassing the original Dobber ethos of a light drinkable base and balanced bitterness. Lovingly hopped it is light and punchy with flavours and aromas of orange, tangerine, stone fruits and citrus.

If our Benchmark beer had a Belgian cousin, this would be it. Brewed in collaboration with The Cellar in Chester, this session-strength saison takes the zesty grapefruit and lemongrass hop character of Pint and allies it with spicy, peppery yeast aromatics to produce a crisp, hoppy hybrid.

Fermentation requires patience, and none more so than when working with Kölsch yeast. Using warm fermentation and cold conditioning we have created a fruity but crisp beer, containing prime crop Premiant and Motueka hops, as well as fresh lime zest to compliment.  A collaboration brew with award winning beer and food writer, Melissa Cole, as a part of our 20th Anniversary Series.

Brewed in collaboration with Holy Crab, this tart, salty gose contains both langoustines and pineapple. Kettle-souring gives a bright, lemony acidity which harmonises elegantly with juicy tropical notes, underpinned by a savoury, maritime character.

This beer is a collaboration with Cigar City Brewing, located in Tampa, Florida. Hopped with Huell Melon, Ekuanot, Lemon Drop and Denali, the balanced tropical aroma and flavour evokes the sub-tropical home of Cigar City Brewing. The tongue-in-cheek name is “quoted” from a discussion between Jan (Marble’s Director) and Wayne (Cigar City Head Brewer) about modern beer descriptors

New Zealand Maibock- Brewed in collaboration with Yeastie Boys, this NZ Maibock spills a kaleidoscope of passion fruit, citrus and melon ball flavours followed by a toasty aromatic finish

Brewed in collaboration with Ladies That Beer, Tenenet is a full-strength saison packed with Mosaic and Ekuanot hops. A torrent of bright tangerine, papaya and berry notes combine with peppery yeast and bready malts, finishing dry and assertively bitter.

This beer is a collaboration with Slim Pickens Cider & Mead Co. located in Tampa, Florida. We’ve amalgamated styles with our good friend Todd Strauss and in the true spirit of collaboration we’ve created a beer as refreshing as a cider with the smashability of an IPA. This is our take on a fruited sour IPA.

This New Zealand take on the New England IPA style is a collaboration with our Kiwi friends at Hop Burns and Black in London. A pale, oat-laden grist gives a full, silky-smooth body, setting the stage for a dazzling array of fruity South Island hop character – passion fruit, papaya, nectarine, kiwi and mango.

Brewed in collaboration with our friends at Brouwerij Kees and Brouwerij De Molen in the Netherlands, this beer is part of a set of three collaborations, all brewed with Lapsang Souchong tea. We have revived the ancient German Adambier style, which balances rich dark malts with a touch of smoke.

This Flemish stout iteration was inoculated with brettanomyces and barrel-aged for ten months.

The Lost Your Marbles series is based on an 8.8% stout, brewed in August 2015 as a farewell brew. Returning Marble Joe Ince (formerly Magic Rock) devised the recipe and the brew was aided and abetted by Dan Whitehead de Bechevel, also a former Marble, now with his own brewery, Dan’s Brewery. This iteration was aged on cognac oak and blended with a portion of similarly cognac oak-aged Portent of Usher imperial stout.

The Lost Your Marbles series is based on an 8.8% stout, brewed in August 2015 as a farewellbrew. Returning Marble Joe Ince (formerly Magic Rock) devised the recipe and the brew wasaided and abetted by Dan Whitehead de Bechevel, also a former Marble, now with his ownbrewery in Manchester, Dan’s Brewery. This forest fruit iteration was a deep rich stout inspiredby black forest gateau, a vinous chocolate sponge base gives way to dark cherry, blackberryand redcurrant. With a smooth velvety finish.

Brewed in celebration of Ann Radcliffe’s The Mysteries of Udolpho, Verezzi is an Oloroso sherry oak-aged old ale.

Brewed in celebration of Ann Radcliffe’s The Mysteries of Udolpho, Count de Villefort is a rum barrel-aged Old Ale aged on Madagascan vanilla.

Brewed in celebration of Ann Radcliffe’s The Mysteries of Udolpho, Valancourt is a Fino sherry oak-aged old ale.

Brewed in celebration of Ann Radcliffe’s The Mysteries of Udolpho, Madame Cheron is an Old Ale aged in a Burgundy wine cask with Brettanomyces, purple fig, pecan nuts and Madagascan vanilla pods.

Brewed in celebration of Ann Radcliffe’s Mysteries of Udolpho, Sister Agnes is an Old Ale aged in a Burgundy wine cask with Brettanomyces and Morello cherries.

Brewed in celebration of Ann Radcliffe’s The Mysteries of Udolpho, The Castle of Udolpho is a blend of young and bretted Pinot Noir barrel-aged Old Ale.

Bourbon barrel aged bretted Portent of Usher

Rum Barrel aged Portent of Usher

Portent of Usher is brewed in celebration of Edgar Allen Poe by Marble Brewery, Manchester. Originally brewed in 2016 this beer has since been awarded a Gold Medal in the International Beer Challenge. This rich, opaque beer goes heavy on the bitter dark roast coffee and treacle notes whilst maintaining sweet blackcurrant and cola bottle subtleties.

Beer – US Barley Wine with Waimea, El Dorado, Centennial, Azacca, Ekuanot and Citra. Drink fresh or age.Design – our homage to The Yellow Book and the sloping floor at The Marble Arch.

To celebrate our 20th birthday we’ve brought back an old favourite, originally brewed for our 10th anniversary.Beer – imperial stout. Drink Fresh or age.Design – our homage to The Yellow Book and the sloping floor at The Marble Arch.

Brewed in collaboration with John Keeling and with the kind permission of Fuller’s, Gale’s Prize Old Ale is brewed to the original recipe and aged with Gale’s unique brettanomyces culture. This edition is aged in Barbera barrels.

Brewed in collaboration with John Keeling and with the kind permission of Fuller’s, Gale’s Prize Old Ale is brewed to the original recipe and aged with Gale’s unique brettanomyces culture. This edition is aged in Madeira barrels.

Brewed in collaboration with John Keeling and with the kind permission of Fuller’s, Gale’s Prize Old Ale is brewed to the original recipe and aged with Gale’s unique brettanomyces culture. This edition is aged in Pinot Noir barrels.

Brewed in collaboration with John Keeling and with the kind permission of Fuller’s, Gale’s Prize Old Ale is brewed to the original recipe and aged with Gale’s unique brettanomyces culture. This edition is aged in Bourbon barrels.

An easy drinking session-able beer, blending Amarillo, Azacca, Simcoe and CTZ, giving mango, pinapple, tangarine and soft pine.

A rich malty backbone , with fruity esters, balanced against assertive bitterness. Intense hopping over whirpool and dry hop give overwhelming tangarine folowed by stone fruits citrus and pine.

A soft malt base with fruity esters really allow the hops to shine through, with a bursts of tropical fruit fruit flavours, an easy drinking and smashable pale.