Beak

The brewery began as a nomadic project, producing batches at various established sites before settling in Lewes, East Sussex, where it was founded by food writer Daniel de la Falaise and brewer Robin Head-Fourman. Beak now operates a taproom and street-food canteen alongside the main production space at its East Sussex home.

Beak built its reputation on unfiltered, naturally hazy IPAs and pale ales: hop-forward, seasonal, and unfined. That character carries directly into the AF offering, which launched in early 2024. Rather than dealcoholising a full-strength beer after fermentation, dealcoholisation being the process of brewing beer to full strength and then extracting the alcohol afterwards, Beak's AF IPA uses a yeast strain selected to produce very little alcohol naturally during fermentation. The brewery describes the result as retaining the body and flavour of a full-strength IPA: hazy, unfiltered, and hop-led, consistent with the house style across the full range.

The AF lineup is currently built around the debut IPA as the core product. Distribution is available through specialist alcohol-free retailers and directly via the brand's own site, reflecting the independent, craft-focused positioning Beak maintains across its full portfolio.

For sober-curious drinkers who want a genuinely hop-forward AF IPA from a brewery with a clear identity in the independent craft sector, the approach is distinctive: the same aesthetic, the same process logic, and no separate category concession.