News and Brews

The latest news from Exale!

Garden party, a new British beer.

Garden party, a new British beer.

It’s long been an ambition of ours to create something new to the beer world, In the UK
beer scene so many of our ideas come from other people’s beers and more often than not
from the US market. Of course no Idea is original but why not take inspiration and try and come up with something innovative and new. 
We wanted to create something that celebrates more European nuanced brewing styles and also crucially look at something much more sustainable by cutting out the reliance on hops from the other side of the planet.

The inspiration for this was looking back at styles of beer previously brewed in the UK and
Europe and using that as a starting point. The Uk had a great tradition of brewing Gruits before hops were discovered, Many contained a heady mix of hedgerow botanicals largely
forgotten today, We are surrounded by many great flavours with Angelica, hogweed,
meadowsweet and bog myrtle all having great aromatic compounds. Things like lemon
verbena and pineapple weed contain many of the desirable essential oils that give hope
there citrus and tropical fruit character.

Another source of inspiration was the Belgian workers ales, such as wits and Grissets- light ales with plenty of wheat and spicy estery yeasts that make them dry refreshing and full
flavoured. These ales were perfect for enjoying after a hard days graft and often incorporated fruit peel or spices.

For our new beer we decided to go somewhere down the middle, we’ve used a 30% wheat bill to nod towards the Belgian style and a more ester driven yeast, But we’ve combined that with locally sourced botanics that add the citrus element youd normally get form the hops. The result is a highly aromatic citrus beer with a crisp refreshing backbone and nice bitter finish. Each addition of the beer will change depend on what is in season with the idea always being a balanced sessionable beer full flavoured but low in alcohol. 

We wanted to create a beer that has a flavour profile and price point that will appeal to people across the beer spectrum and show that we don’t need to be looking across the pond for all our inspirations when we have an incredible array of ingredients and history to draw from right on our doorstep. 
Garden party will be available in 330ml cans and kegs and will always be one of the lowest priced beers in our range, we want to encourage people to try this beer and see what’s possible when you think outside the normal brewing parameters.
Creating beers for the cost of living

Creating beers for the cost of living

Over the past few months, we’ve been thinking of ways to create affordable beers for our customers to be able to have craft beer options whilst still watching the pennies. Firstly, we realise that affordable is a bit of a sliding scale for people so we settled on trying to create a beer that could be sold for Under £5 and still get the bar 60% GP. So, this concept was the starting point for us to try and create recipes that have our signature complexity and full flavour but focus on ingredients that are more affordable. The first place to start was the malt bill.

Focussing on Malt

For our first affordable beer, we decided to make British malt the showcase. We are lucky enough to work with Simpsons malt. They have been a leading maltster since 1863 and create some incredible heritage malt. They work directly with farmers to support them and make sure their barley is the best from seed to malting. Their approach to barley and malting is driven by a passing of generational culture throughout the Simpsons family and the quality of their malt is something we take great pride in when forming the backbone of all our beers at Exale. For this recipe we used Vienna malt as the base malt, it provides a lovely light biscuit base and a little hint of toasted, nutty flavour. We then layered the caramelised malts with brown malt, dark crystal malt and chocolate malt. These provide all the burnt sugar and molasses; brown malt adds a little dried fruit and coffee. To finish off we add the roasted barley and black malt which give the nice dryness and a hint of burnt toast. We created this beautifully complex dry stout. It’s a beer that all the brew team go back to time and again for an after-brew beer. So much flavour but still light and dry and makes you go back for more.

For our second beer we looked at the biggest costs in our core range of beers and by far the biggest expense for us is Hops. We love hops and the job they do in beer, but it got us thinking about what alternatives there are. The main compounds that give us the fruit and tropical notes in hops are a tiny amount of oils which normally make up less than 10% of the matter that goes into the fermenter. Of those oils, an even smaller amount is the aromatic ones that we really want to extract such as Geraniol, Myrcene, and Farnasene. So that got us thinking about where else are these oils and compounds are abundant. Turns out a lot of British hops also contain these essential oils and compounds so we decided to build a recipe that could display some of the desirable flavours and aromas of a hoppy pale but without the expensive hops.

Herbal alternative to hop aroma

For this beer (Half wit) we brewed a beer with another friend of ours and someone who knows unusual ingredients, Phil from simple things fermentations. We decided that we should use a style and yeast strain that would help boost the aromatics and showcase the herbal notes in a way that tied it all together and made a balanced beer. We looked for herbs that had high oil content and ones with different oils that would complement each other. The Heather has a lot of phenolic compounds which highlights the spicy earthy yeast character of wit. Lemon Verbena has high Citral content (30%) and also a lot of geraniol which is a key compound in the hop Citra. The result was a beautifully balanced beer, crisp and sharp with subtly yeast character and aromatic and citrus notes from the herbs. It’s incredibly drinkable yet complex and I think it’s a great showcase for alternative flavourings to Hops.

Hopefully, we’ll be producing more along these lines over the next few months and hopefully, you guys out there get to try them and enjoy them as much as we’ve enjoyed making them.
Beer and Music pairings

Beer and Music pairings

Beer and music are 2 things that are inextricably linked in our world. In the conception of the brewery we planned to have a banging sound system in the tap room and satellite speakers throughout the brewery and brewhouse so we’ve always had a soundtrack to a brew day. When it came to getting this love of music across to our customers we came up with an unusual method for doing so.
We decided to use Spotify codes on all our beers to have a personalised playlist for each beer, on every label there’s a code, simply open Spotify hit the camera icon in the search bar and scan the code. It takes you to an individual playlist that we think pairs perfectly with the beer.

Skoosh is a mix of our everyday bangers, the stuff we listen to most in the brewery and the music that plays in our tap room.

Krankie is a mix of Scottish shoegaze and indie, celebrating the weird and wonderful array of melancholy music from my home land. And one proclaimer's song because, well I just had to.

Zorc being a German lager I’ve decided to go for some krautrock, it was a worm hole I went into in my early 20’s when I was also just starting to get into exciting new beers, being introduced to German lagers ike Augustiner, Spaten, Haufbrau and Furstenberg. German lager and kraut rock will always go hand in hand for me.

For Oona we went for an east coast Hip Hop playlist, the beer style is linked to the east coast and so I felt a playlist of the best east coast hip hop was spot on.

Dinky to me is a beer for boring old Dads like me, the sensible types. So what could go better than a mix of old school country blues, folk and a couple of classic rock tunes. Tunes for the sophisticated man who wants sessionable beer and the sounds of authentically hurt feelings.

Have a little scan of your next can, enjoy our playlists and feel free to let us know if you think they pair well?

Walthamstow FC sponsorship

Walthamstow FC sponsorship

It’s been almost 2 years now we’ve sponsored Walthamstow FC, And in all honesty it’s one of the things I’m most proud of in our business. I love football, and it often upsets me that there’s an open hostility towards football and football fans, sometimes deservedly often just a result of snobbery. 

So it’s been an absolute joy to be able to partner with a club that 100% has community at its heart. Owner Lee, Chairman Andy and his son Andrzej have created an atmosphere of pride, fellowship and togetherness that has swept up an ever growing support over the past 2 years. From a few guys and their dog to a regular turnout of 100+ the club is doing great things to provide an outlet for children in vulnerable parts of the borough to have an outlet and a safe space to meet friends and learn new skills. 

Last season they won the league and got promoted for the first time in many, many years, roared on by the mighty band of ultras, the Walthamstow rabble, complete with confetti cannons, spandau ballet anthems and an absolutely giant cat banner. The atmosphere is always brilliant, friendly and supportive. If you want to experience local football and the local community at its ridiculously entertaining best. Get yourself down to wadham lodge on a Saturday. There will be singing, cold beer, kinship and maybe even the odd goal or two.

How we brew Skoosh

How we brew Skoosh

In these blogs we go into the process of how we make our favourite beers. An in depth discussion for the beer geeks.

When we started out to design a session IPA the main objective was always balance. Like most of the beers we do we want every part of the beer to have its place and contribute something to the overall flavour of the beer.

The first place I always start is the malt bill. For this beer I wanted it to be juicy, that means we need a full mouthfeel, a softness and some residual sugars left over. The first part of constructing this is the make-up of the malt bill. We go with 80% extra pale male 15% wheat and 5% oats. The extra pale makes sure we have all the fermentable and a nice bright straw colour, the wheat makes it nice and full bodied and helps give a nice big fluffy head. It also adds some haze from the proteins in the what. Finally the Oats give a sweetness and silkiness that helps round out the body and makes a perfect base to start building hop profile on. 

Once we’ve established the base malts we next need to use a few simple tricks to get the best out of it. We do this in two ways. First a little water treatment. We go a little heavier on the calcium chloride on this beer as that helps to accentuate the sweetness in the malt bill and give a softer feel to the beer, The next step is to mash at a fairly high temperature of 68 degrees. This means we get more of the unfermentable sugars which results in a thicker mouthfeel and more residual sugars as the yeast cant digest these more complex sugars and leaves them behind in the beer.

The next step once we’ve made the wort just right, is to choose a yeast to start fermenting this, with just the right mix of properties to leave us enough body and also contribute some fruity esters to the beer. The esters help give a platform to lift the fruity aromatic compounds in the hops.

The selection of Hops is carefully considered to give us the right mix of citrus stone fruit and more tropical notes. The citra and Mandarina bavaria add a lot of the citrus peel and more floral notes in skoosh. That's reinforced with a bit of a blueberry and stone fruit note from mosaic and finally the Azzacca gives us a hint of pineapple and Guava. We Dry hop to around 10g/ltr as we find that’s the sweet spot for maximum aroma without verging into the vegetal/onion territory of over-hopped beers at this abv.

The result is a balanced hoppy beer, with just enough mouthfeel to reinforce that juicy feel, but not overly aggressive on the pallet so you come back for it pint after pint. It’s a beer designed to be enjoyable, sessionable and accessible. We’re really proud of this beer, and it’s been our most popular beer for sme time now. Hopefully it will continue to be for the foreseeable future.



In December 2019 we opened the doors to our brewery & Taproom,, however we could never have envisioned the 2 and half years that were waiting round the corner. We became a brewery forged in the toughest times our industry has ever faced, and that has shaped our story.
We created closer links with our community who supported us through tough times. We got in touch with our local flora and fauna and honed our processes and knowledge to be better brewers with a smaller footprint on our community and our planet. Undoubtedly we came through that process shaped by the journey and ready to make the most of the time we’ve missed. With that in mind it was time for a new look. Our initial branding feels like it belongs to a bygone era, we now know who we are and our sense of place. We wanted to find an illustrator who could bring that to life across all our branding, to portray our sense of humour that saw us through the dark times. We feel we’ve found that in illustrator Inga Ziemele. Her art is surreal, adventurous and full of beauty, skill and mischief. We feel it’s a partnership that will give us a fresh new sense of identity and will be a better representation of who we are and what we make. 

The core range consists of Krankie our beloved Iron brew sour, Zorc golden lager, Oona a soft and pillowy NEIPA, Skoosh our session IPA (previously known as Exale pale) and finally Dinky our micro IPA- small but mighty. All Exale beers include a spotify playlist and tongue in cheek food pairings, as we've always felt these things go hand in hand with beer..

We hope you love our new look as much as we do. Welcome to our world.

One year of Exale.

One year of Exale.

A reflection on our mission to help protect the environment.

At Exale we have always wanted to make sure we’re making a positive impact on our environment and it’s been part of our plan from the very beginning. We have just celebrated our first birthday and thought this would be a good milestone to assess what we’ve done so far and look ahead to see what we can do next year to improve our impact on the world around us.

We assessed every part of our process and looked at reducing waste and harmful by-products in every aspect of our production. Even in the building process for our bar and taproom we put in place certain elements to reduce our impact. Our bathrooms have grey water sinks which refill the cisterns with hand wash grey water to use in the next flush, saving about 30% of our water usage in the bathrooms each year.

We also installed an aquaponics system which we fill with excess reclaimed water from cooling beer and this helps grow plants and filter water back into the fish tank which all helps absorb Co2 created in fermentation. We have added a lot of plants in the taproom for the same reason as we try and absorb Co2 from our brewing process in our environment. Even the paint choice was a Lyme based graphenstone paint which should absorb around 3kg of Co2 per litre used.

All of our spent grain is currently being fed back to high welfare Red Poll cattle on a local farm, next year we are embarking on a partnership to grow Koji on spent grain and turn a portion of our waste grain into Miso and Soya sauce. We also recycle waste beer into vinegar which is combined with lacto fermeted waste fruit and veg and put into hot sauces. These should be available to buy next year with a percentage going to local food poverty charities.

In our brewing process we’ve opted to use a spunding system to achieve carbonation with natural Co2 created during fermentation and reduce our use of Co2 gas. In our packaging we’ve opted for PET lightweight containers. Although they are made of plastic the light weight nature means they are about 8kg lighter for transport. We also send about 70% of the kegs back to the manufacturer to be recycled into more kegs meaning that the vast majority of the material is reused and recycled. We’ve opted for 440ml cans instead of bottles meaning the maximum amount of beer per packaged product, and in lighter weight containers.

We are looking at a plant based shrink wrap for next year to increase the recyclability of our cans and reduce the use of glue and plastics in our labels.
We believe we’ve made a good start but we’re endeavouring to push on next year and have begun the process of becoming a Bcorp business. This will be a long and detailed process but we’re dedicated to achieving accreditation by the end of next year.

As well as the environmental side we have tried to do our part with our staff, customers and community. We have been a living wage employer since we began and are proud of the way we treat our staff. We have a brewery apprentice- Bruno, who will soon complete a his training through the university of Nottingham. We are putting in place plans for a staff profit share and are introducing the cycle to work scheme for next year. We have entered a partnership with Walthamstow FC as their main sponsor and will be looking to create funds to support free football training for the most vulnerable kids in the area. From next week we are stocking free female sanitary products in all our toilets and buying all the stock from the charity, “Hey Girls”, helping raise funds for period poverty causes. We are also committed to joining the 1% for the planet scheme and will be donating 1% of brewery sales to the cause.

We know there are lots of ways to have a positive impact as a business and are trying our best to make sure our decisions are based around whats good ethically & environmentally, as well as what will be good for us financially.

Whats On:

It wouldn't be Exale without the best music playlists, live music, DJs, open mic nights and much more! Check out our events calendar for more info

Bottomless Brunch with Tangys


Fancy some fantastic food and drink? Well, we've got some great news for you! On the 17th December we're hosting a bottomless brunch at our taproom in collaboration with our resident food vendor Tangys.

For only £35, you'll get yourself unlimited prosecco and beer from our core range (Skoosh, Ping, Dinky, and Oona) plus 2 courses of delicious South East Asian Fusion cuisine. You can choose between Tangy's Fried Chicken, Crispy Cauliflower and Red Curry Prawn Toast to start, with Mushroom or Chicken Laksa for your main.

Looking for something a little more boozy? For an extra £15 you can upgrade and get yourself unlimited Seasonal cocktails on top of the bubbles and beer!

Timeslots available are:



Join us for an evening of entertainment by Bubble Club who support learning disabled DJs to play live in London and achieve paid employment. Guests will enjoy entertainment by DJ Yosife on the decks.



Join us for our xmas party on the 9th December with a Christmas sing Along with the sing song club (10pm)! wear your fave festive jumper and come and get in the spirit



 Join us for an unforgettable night of music and celebration at OUR NEW YEARS EVE SING ALONG! Get ready to sing your heart out and welcome the new year with a bang. Gather your friends and loved ones and head over to the most fun taproom in the UK for a night to remember. The Sing song club will be belting out tunes all eve to ring in the bells! More info and tickets



Join us for some of your favourite Christmas movies screening in the taproom and nurse your hangover after the Xmas party!

Grab yourself a meal deal too. Get yourself a delicious Tangys main with any beer, wine or soft drink for £12.50

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