Bright, clean, made for the heat. Our flagship — a crushable golden lager lagered for five weeks so it pours soft, dry and endlessly drinkable in Singapore weather.
Tyrwhitt Lager is the beer we judge ourselves by. A helles-style lager is unforgiving — there is nowhere for a flaw to hide behind hops or roast — so getting it right took us most of our first year. We use German pilsner malt, a touch of Vienna for colour, and a single noble hop charge that lifts rather than bitters. Then we cold-condition it for five full weeks — slow, and it ties up tank space, but that patience is what separates a lager that is merely cold from one that is genuinely soft on the palate.
It is built for the climate it is brewed in. At 4.6% it sits in the session range on purpose: you can have two or three across an evening at the taproom and still cycle home along the canal. The finish is dry and quick, so it works as well with a plate of har cheong gai as it does on its own after work.
This is the pour we hand every first-timer who tells us they "don't really like beer". Nine times out of ten it changes their mind. It is on tap every day we are open, and it is the most-fetched can from our bottle shop — we brew it almost every week to keep it fresh.
Salt-and-pepper squid, har cheong gai, anything fried by the canal.
Good to know
First-timers, a hot afternoon, anyone who thinks they don't like craft beer.
- Brewed on-site at Tyrwhitt Road
- Five-week cold conditioning
- Single noble-hop charge
- On tap every open day
- Available in 440ml cans & growler fills
Brewed almost weekly · always on tap.