Beer Revolution in Cornwall Brewery

A brewer based in Rock, just across from Padstow in Cornwall, has unveiled fifty-two unique food-based ales - one for every week of the year. Stuart Howe’s tipples include Shellfish Stout – made with oysters, cockles and mussels – the super-strength Barley Tikka Vindaloo, and the offal-based Heston’s Offal Strong Ale, which incorporates chicken liver, kidneys and lamb heart.

Also for your delectation is the super-strength 'Turbo Yeast Abomination From Hell', which packs something of a punch at 22 per cent proof.

‘I appreciate they won't suit everyone and some have been a disaster, but it’s been an interesting experiment,’ says Stuart, disarmingly. 'My favourite is probably a citrus fruit beer. I used seven different types of citrus peel as the flavour - there isn't very much of that one left.'

He added: 'I have a hallucinogenic beer with wormwood and other botanicals coming up in a few weeks. I'm really looking forward to that.'

Stuart's next ambition is to make beer using ‘blood plasma’, if he can find a hospital willing to give him some. Maybe after the NYE traditional celebrations have died down.

And Stuart, beware commercial predators - that's a thin stretch of water you've got there.