"Light, bright, clean and tropical" Built for surviving and thriving in the heat. A restorative concoction with a touch of wheat malt, uplifted by modern Australian hop varieties. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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A pale golden Cologne style ale.  Brewed with Pilsener and Viennea malts, and a pinch of coloured malt for "Salt and Pepper".  Hopping is Hallertau. This beer can also be brewed as a lager of pseudo lager. Suggested Yeast: Safale K-97 or US-05 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 3 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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“Deep red, generously all-american hopped” A redshifted IPA with malt richness in overdrive and a gang of four powerful new world hop varieties to boldly go further. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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"Crisp Rice Lager, Light and Easy” A nimble Japanese-style rice lager, born from a  fusion of the traditional and the supermodern.  Carefully honed, for balance and razor-sharp crispness. Suggested Yeast: Safbrew S-23 - lager yeast  Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition  

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"Crisp, dry lager, lean and refreshing" This is a consequence of many things: of bucking the trends, ignoring the fashion, and working hard to make a rewarding, unpretentious beer with a lean, pale malt base and subtle bitterness – a pleasant surprise in this complex world. Whenever you need a crisp, dry lager, there will be Consequences. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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  A pale, slightly sweet, refreshing beer. Lightly hopped.  Suggested Yeast: Safale US-05 or Lallemand BRY-97  Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 3 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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"Hazy, tropical fruit with intene aroma" Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions:   Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition \n

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“Light-bodied so the Mosaic can really shine” An excellent introduction to Mosaic hops in a simple, clean, and only moderately bitter beer. Mango, pine, citrus and stonefruit notes. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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“Bright, invigorating, accessible and hoppy” Sophisticated, yet simple. That’s our Mercenary. All smiles and flashes of gold, with just a little sweetness before the bitter finish. Strong hits of citrus and pine keep things fresh, bright and invigorating like an afternoon on a California golf course – but infinitely more accessible. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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 A pale XPA with a light biscuity note in the malt hopped with straight El Dorado late in the boil and one addition in the whirlpool. Suggested Yeast: Safale US-05 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort. Add 3 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV). Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition.

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“Light-bodied so the citra can really shine” An excellent introduction to Citra hops in a simple, clean, and only moderately bitter beer. Citrus, grapefruit, lychee, passionfruit and melon notes. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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 A Bohemian (Czech) style pilsner. Golden colour with a full and slightly sweet malt character balanced by a firm bitterness and plenty of Saaz hop flavour and aroma. Suggested Yeast: SaflagerS23 or M54 California Lager  Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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“Bitter hops on a solid malt backbone” Unexpectedly powerful, yet devastatingly graceful. Complex character, equipped with a super effective toolkit of trans-Pacific hop varieties. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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“Smooth and soulful with a rich malt character” Clockwork is a soulful porter with coffee and chocolate flavours combined with subtle earthy and woody characters for added complexity. Brewed with no added extras, just a careful selection of seven different malts, it’s more than the sum of its parts. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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“Rich ruby malts, fruit and spice” A sturdy but sprightly malt base provides a firm foundation for fresh fruit and spice notes to show off a little. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions. Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition.

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“Full flavoured, tropical fruit notes, sessionable”  little sleight of hand sneaks an enjoyable amount of passionfruit and pineapple flavours into a light and easy-going beer. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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"Creamy Sweet Rich and balanced”   A smooth, creamy luxurious stout, which balances juxtaposes, bitter, spicy piquant English hops and a sweet subtly saccharine dose scintilla of milk sugar lactose. Suggested Yeast: Nottingham, BRY-97 Instructions:      Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition  

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  A classic American style pale ale.  Brewed with ale, Munich and Crystal malts. Suggested Yeast: BRY97 or US-05 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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