English Bitter

We are one of the very few venues in Sydney - even Australia - to regularly produce real ale in the classic British style. That makes our own English Bitter heaven for those from the old country seeking a proper pint. "What's the difference?", you might ask. Essentially what separates this from most tap beers is in the way the beer is conditioned and served. After fermentation, the English Bitter is put into casks rather than kegs and left to condition and develop natural carbonation. There's no CO2 used, either for carbonation or to push the beer through the lines to the tap. It means your beer arrives in the glass naturally through one of the venue's two handpumps and as fresh as it gets.