Add 16 December 2017 to your diary. Vibrant Forest will once again be hosting our Christmas party at the brewery. There will be food from the fabulous Real Food which includes steak & ale pies made with our very own Black Forest Porter! The plainly awful Christmas music will be provided by[…]

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One of our most interesting ongoing projects at Vibrant Forest is experimenting with our Zuur recipe. We’ve written before about how we alternate the recipe with different hops (who remembers Mosaic? My goodness…)  and we’ve also made tasty use of seasonal fruits, including, most recently, a second batch of Rhubarb.[…]

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Hello! Right, yesterday we announced Gooseberry Zuur.  Now it’s time for beer #2! With titans like Black Oktober, Umbral Abyss, and Netherworld, we’ve built a name for big Imperial beers.  However, until now, we’ve stayed away from the eponymous Imperial IPA and focused our attempts at some fun barrel aged[…]

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This is being held at our brewery and everyone is welcome! There will be at least 14 Vibrant beers available, including our three most recent brews: Outlander, Saigon and Necropolis. Also making the line-up is our recently revamped Umbral Abyss, clocking in at a modest 11.5%. More information nearer the[…]

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We are thrilled to announce that the launch of 3 fantastic new beers shall be in Southsea! In just over two weeks you can get your hands on these special beers. As well as our new beers we shall be holding an extensive tap takeover at Meat & Barrel where[…]

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So then, Isinglass… touchy subject for some. Ourselves included, as it happens. Let’s start this grim tale with a grim explanation. Isinglass, also known as finings, is a gooey substance that may be added to beer to help it clear. It’s inherent electrical charge helps to flocculate yeast cells (that[…]

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Christmas Beer We shall be open on the following days leading up to Christmas: Dec 22: 11AM to 6PM Dec 23: 11AM to 6PM Dec 24: 11AM to 3PM Bag in box draught beer collections shall be available from December 22. If you need it earlier then please get in[…]

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We announced a while ago that we are giving our Salted Liquorice Stout a new name and we put this out to our fans to decide what we would call it. We had great fun with this and received many cool names (with the promise of a few free beers[…]

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“Deep, dark, eternal. The infinite black abyss engulfs all that pierce its watery veil. Crushed debris from eons of history, warped beneath the endless fathoms of the deepest ocean, give testament to the nightmare. Mighty wooden warships, figureheads of sun-hardened mahogany and oak, lay suffering next to conquesting tropical transports,[…]

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As you’re no doubt aware, we’re constantly playing with our Belgian recipes. Most notably, the Belgian Wit from earlier days was infused first with orange peel and coriander seeds and then with fresh ginger. Both were delicious but we’ve turned our creative gaze towards our Zuur recipe. We have found,[…]

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