From Marble Beers in Manchester, England, here’s what head of production Joe Ince describes as “a lighter, hoppier bitter, northern in style.” - Joe Ince Jan 16, 2025

Marble Manchester Bitter

Chill the wort to about 18°C, aerate the wort, and pitch the yeast. Ferment at 18°C until the gravity has dropped to about 1.035 (8.8°P), then allow a rise to ambient temperature. Around Day 4, once fermentation is complete and the beer has passed a VDK test, crash to about 2°C. After 1–2 days, package and carbonate to about 2 volumes of CO2

Crisp Extra Ale

Crisp Best Ale

Crisp Cara

Crisp Light Munich

Crisp Light Crystal 150 (65°L)

Crisp Dark Munich

Comet

Dark Munich

Mill the grains and mash at 67°C for 60 minutes. Recirculate until the running’s are clear, then run off into the kettle. Sparge and top up as necessary to get about 23 litres of wort, depending on your evaporation rate. Boil for 60 minutes, then do a whirlpool step: Stir or recirculate to create a vortex, add the whirlpool hops, and continue to stir/spin for 15 minutes, then allow 15 more minutes to steep.

BREWER’S NOTES Yeast: We have a proprietary house strain, but any English ale strain will work well, or a more neutral strain such as Chico or S-04. If using either of the latter two, it may be handy to have a copper-based additive, such as Zeolite 63, handy in case of excessive sulphur production.

A juicy, hazy IPA bursting with tropical fruit character. Low bitterness with massive late hop additions.

Ferment at 19°C, add dry hops at high krausen (day 3-4), cold crash gently at day 10

Pale Malt

Flaked Oats

Wheat Malt

Dextrose

Citra

Mosaic

Hazy Valley NEIPA

Water chemistry is critical for NEIPAs. Target chloride:sulfate ratio of 2:1. Avoid cold crashing too aggressively to maintain haze.

A silky smooth dry stout with roasted coffee notes and a dry finish. Perfect for cooler evenings in the Valley.

Ferment at 18°C for 10-14 days until stable

Roasted Barley

Flaked Barley

Chocolate Malt

East Kent Goldings

Velvet Stout

The key to this stout is the roasted barley - don't skimp on quality. Condition for at least 2 weeks before drinking.

A crushable, hop-forward pale ale perfect for summer sessions. Features locally grown Galaxy hops for a distinctly Australian character.

Ferment at 18°C for 7 days, dry hop for 3 days, cold crash for 2 days

Pale Malt (Barrett Burston)

Crystal 40L

Galaxy

Single infusion mash at 66°C for 60 minutes

Yarra Valley Pale Ale

This recipe showcases Galaxy hops beautifully. For best results, pitch a generous amount of yeast and keep fermentation temperatures steady. The dry hop addition is crucial for that fresh hop aroma.

Community Recipe Collection

Marble Manchester Bitter

Hazy Valley NEIPA

Velvet Stout

Yarra Valley Pale Ale