Larkins uses traditional brewing methods to make our fantastic beers from scratch on site. Head Brewer Harry, nephew to the late Bob Dockerty, and second brewer Chris Taylor expertly produce 2-3 batches a week to keep supplies flowing to the 40-50 or so pubs and restaurants as well as local and private events.

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The three traditional Kentish hop varieties of Goldings, Bramling Cross and Whitbread Goldings are grown on the farm, which gives all the flavours and aromas needed to create the Larkins range of beers. We only use whole hop cones and no added sugars to ensure that our beer is as natural as can be.

We ferment our beer with Larkins’ unique carefully guarded strain of it’s own proprietary live ale yeast, ours since 1993 - guaranteeing that no-one else’s beer will compare!

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