WELCOME TO
The Turk’s Head
Located in the heart of Exeter city centre is one of the region's oldest pubs and a favourite watering hole of Charles Dickens - or so we believe. Recently restored to its former glory, The Turks Head is back with a bang and ready to showcase its 700+ year history.
OUR BEERS
Explore our signature brews, showcasing the finest ales crafted on-site at The Turk's Head. Each pint, from hoppy IPAs to rich stouts, embodies our dedication to brewing artistry.
Barrie's Best
Best Bitter, 3.8% (CASK)
Brewed at 66c, this sessionable best bitter is brewed with a variety of different malts which results in a copper coloured beer with biscuity toffee flavours
Barrie's Best
Brewed at 66c, this sessionable best bitter is brewed with a variety of different malts which results in a copper coloured beer with biscuity toffee flavours
Cash is King
Red Ale, 4.3% (CASK)
A flavourful Red Ale with dark sugar undertones and a low moderate caramel quality. With a sligh bitterness aftertaste and a floral hop aroma
Cash is King
A flavourful Red Ale with dark sugar undertones and a low moderate caramel quality. With a sligh bitterness aftertaste and a floral hop aroma
Boudica
Session IPA, 3.4% (CASK)
A very hazy, full-bodied Session IPA. Moderate bitterness with a floral, spicy, tropical aroma
Boudica
A very hazy, full-bodied Session IPA. Moderate bitterness with a floral, spicy, tropical aroma
Hand Off
American Pale Ale, 5% (CASK)
Dry hopped with Ekuanot hops, this is a super drinkable American Pale Ale that does not represent it's higher ABV. With moderate - highbitterness, and a forefront biscuity malt flavour
Hand Off
Dry hopped with Ekuanot hops, this is a super drinkable American Pale Ale that does not represent it's higher ABV. With moderate - highbitterness, and a forefront biscuity malt flavour
Golden Axe
Golden Ale, 3.6% (CASK)
Mashed at the standard Ale mashing tempreature of 66c- This golden ale uses a blend of Pale Ale Malt and Munich malt to give it the perfect balance between a little bit of sweetness, light maltiness and a hint of familiar citrus flavours. Considered clear, crisp and dry with little to no after-taste-and with a modest alcohol content around 3.5% ABV, this brew is a light, easy-drinking alternative to heavier beers or hoppier
Golden Axe
Mashed at the standard Ale mashing tempreature of 66c- This golden ale uses a blend of Pale Ale Malt and Munich malt to give it the perfect balance between a little bit of sweetness, light maltiness and a hint of familiar citrus flavours. Considered clear, crisp and dry with little to no after-taste-and with a modest alcohol content around 3.5% ABV, this brew is a light, easy-drinking alternative to heavier beers or hoppier
Crusader
Session IPA, 4.1% (CASK)
A very hazy, full-bodies and creamy Session IPA helped by a generous dose of Oats. Relativly low bitterness, and a forefront Floral and Citrusy aroma
Crusader
A very hazy, full-bodies and creamy Session IPA helped by a generous dose of Oats. Relativly low bitterness, and a forefront Floral and Citrusy aroma
Witches Brew
Stout, 4.5% (CASK)
Brewed with 6 Malt varieties this full bodied stout has flavours of coffee, chocolate and undertones of subtle sweetness from the Crystal malts.
Witches Brew
Brewed with 6 Malt varieties this full bodied stout has flavours of coffee, chocolate and undertones of subtle sweetness from the Crystal malts.
Generic Hipster
Pale Ale, 3.8% (KEG)
Mashed at 68c to give it a fuller body. It brings relativly low bitterness and a well-rounded fresh, floral finish.
Generic Hipster
Mashed at 68c to give it a fuller body. It brings relativly low bitterness and a well-rounded fresh, floral finish.
FruityBoy
Mango & Pineapple Pale Ale, 4.6%
FatBoy's tropical relative; contains a generous dose of Naked Oats giving it a creamy texture. With plenty of wheat to ensure a good foam retention. Packed full of Mango & Pineapple Puree as well as Mango concentrate
FruityBoy
FatBoy's tropical relative; contains a generous dose of Naked Oats giving it a creamy texture. With plenty of wheat to ensure a good foam retention. Packed full of Mango & Pineapple Puree as well as Mango concentrate
Crystal Maze
Lager, 4.4% (KEG)
With Crystal Maze being another Lager, it is mashed at 63c, as opposed to our standered 66c. This produces more simple sugars that are readily fermentable by our house lager yeast. We also used flaked Maize in the mash whuch helps lighten the body, lower the malt flavour of thebeeer and increases its clarity due to a reduced amount of proteins. The resulting wort is then fermented for 5 weeks at 11c which results in a clean, crisp refreshing beer.
Crystal Maze
With Crystal Maze being another Lager, it is mashed at 63c, as opposed to our standered 66c. This produces more simple sugars that are readily fermentable by our house lager yeast. We also used flaked Maize in the mash whuch helps lighten the body, lower the malt flavour of thebeeer and increases its clarity due to a reduced amount of proteins. The resulting wort is then fermented for 5 weeks at 11c which results in a clean, crisp refreshing beer.
Utopian (Collaberation Brew)
Session Lager, 4.4% (KEG)
Brewed with Utopian Brewing at their brewery using the double decoction method and a low & slow fermentation. A light-bodied, gold-colored, Session Lager showing excellent head retention and an elegant, floral hop aroma. Crisp, clean and refreshing.
Utopian (Collaberation Brew)
Brewed with Utopian Brewing at their brewery using the double decoction method and a low & slow fermentation. A light-bodied, gold-colored, Session Lager showing excellent head retention and an elegant, floral hop aroma. Crisp, clean and refreshing.
RipTide
Kviek IPA, 5.1% (KEG)
Brewed with a traditional Norwegian strain of Yeast called kviek, pronounced " Kuh-Vike" which is fermented warmer at 35c giving fruity, tropical aromas. Hopped with Bru-1 which delivers the aroma of freshly cut pineapple and green fruits
RipTide
Brewed with a traditional Norwegian strain of Yeast called kviek, pronounced " Kuh-Vike" which is fermented warmer at 35c giving fruity, tropical aromas. Hopped with Bru-1 which delivers the aroma of freshly cut pineapple and green fruits
Tropic thunder
Micro IPA, 3.25% (KEG)
Lowering the alcohol content results in a reduced body in the final beer. To combat this we've combined three methods; 1 higher mash tempreature of 69c to produce more unfermentable sugars, 2. Using strain of yeast that ferments a smaller range of sugars, 3. Adding a healthy proportion of malted oats to the brew. These three factors help to boost the beers body
Tropic thunder
Lowering the alcohol content results in a reduced body in the final beer. To combat this we've combined three methods; 1 higher mash tempreature of 69c to produce more unfermentable sugars, 2. Using strain of yeast that ferments a smaller range of sugars, 3. Adding a healthy proportion of malted oats to the brew. These three factors help to boost the beers body
Steamin'
Steam Lager, 4% (KEG)
Mashed at 66c and then fermented at 17c which is warmer than typical lager styles. This results in a more fruity flavoured beer as the yeast produces more esters at warmer temperatures
Steamin'
Mashed at 66c and then fermented at 17c which is warmer than typical lager styles. This results in a more fruity flavoured beer as the yeast produces more esters at warmer temperatures
BruPaul
West Coast IPA Gluten Free 5% (KEG)
Similar to our flagship IPA FatBoy, this was also mashed at 66c to give the perfect combination between sweet & dry. True to the West Coast IPA Style, this brew hasa higher amount of bitterness and a slightly copper colouring. I also double dry hopped this brew giving it its recognisable tropical, citrusy aroma
BruPaul
Similar to our flagship IPA FatBoy, this was also mashed at 66c to give the perfect combination between sweet & dry. True to the West Coast IPA Style, this brew hasa higher amount of bitterness and a slightly copper colouring. I also double dry hopped this brew giving it its recognisable tropical, citrusy aroma
Tombstone
Pale Ale, 4.3% (KEG)
Lowering the alcohol content results in a reduced body in the final beer. To combat this we've combined three methods; 1. higher mash temperature of 69c to produce more unfermentable sugars, 2. Using a strain of yeast that ferments a smaller range of sugars, 3. Adding a healthy proportion of malted oats to the brew.
Tombstone
Lowering the alcohol content results in a reduced body in the final beer. To combat this we've combined three methods; 1. higher mash temperature of 69c to produce more unfermentable sugars, 2. Using a strain of yeast that ferments a smaller range of sugars, 3. Adding a healthy proportion of malted oats to the brew.
Ctrl-Mlt-Del
Munich Dunkel, 4.5%
Mashed cool to produce a crisp and light body despite its deep ruby red colour. To achieve this we use a special malt from Weyermann Maltings in Germany - carafa Special 3
Ctrl-Mlt-Del
Mashed cool to produce a crisp and light body despite its deep ruby red colour. To achieve this we use a special malt from Weyermann Maltings in Germany - carafa Special 3
Sour Puss
A Raspeberry Sour, 4.1% (KEG)
The beer is mashed at 63c to give a light, crisp body. it is then boiled to kill any wild yeast/bacteria before being cooled to 40c. at this point lactic acid bacteria is added and the beer is allowed to sour in the kettle for a period of 2-3 days which reduces the pH from around 5 to 3.2
Sour Puss
The beer is mashed at 63c to give a light, crisp body. it is then boiled to kill any wild yeast/bacteria before being cooled to 40c. at this point lactic acid bacteria is added and the beer is allowed to sour in the kettle for a period of 2-3 days which reduces the pH from around 5 to 3.2
Krampus
Coffee Stout, 5% (KEG)
A full bodied, black stout with pronouced roasted flavours and a slightly malty sweetness.packed full of fresh coffee beans and Caco nibs to give it it's rich aroma. Thank you to CrankHouse Coffee on Fore St for supplying the amazing beans!
Krampus
A full bodied, black stout with pronouced roasted flavours and a slightly malty sweetness.packed full of fresh coffee beans and Caco nibs to give it it's rich aroma. Thank you to CrankHouse Coffee on Fore St for supplying the amazing beans!
Shock Waves
Blueberry & Hibiscus Gose, 4.2% (KEG)
The Gose, pronounced "go-suh" is a traditional Sour beer orginated from goslar in Germany. Mashed at 66c, a lactic acid bacteria is added to reduce the PH and then killed. Dried Hibiscus petals were softened and then left to steep during fermentation with their Anthocyanin Pigments changing the colour to a peachy red. Blueberry Puree is added half way through fermentation
Shock Waves
The Gose, pronounced "go-suh" is a traditional Sour beer orginated from goslar in Germany. Mashed at 66c, a lactic acid bacteria is added to reduce the PH and then killed. Dried Hibiscus petals were softened and then left to steep during fermentation with their Anthocyanin Pigments changing the colour to a peachy red. Blueberry Puree is added half way through fermentation
JackPot
Gluten Free Apricot Lager, 4.8% (KEG)
As with our other Lagers we have on our taps it is mashed at 63c however it is fermented at 14c instead of 11c. This is to encourage more fruity esters from the Yeast and give the final produvt a subtle complexity. The apricot concentrate is added on day two of the fermentation
JackPot
As with our other Lagers we have on our taps it is mashed at 63c however it is fermented at 14c instead of 11c. This is to encourage more fruity esters from the Yeast and give the final produvt a subtle complexity. The apricot concentrate is added on day two of the fermentation
WaterBeer Street
Lager, 4.8% (KEG)
Our house craft Lager, mashed at a lower tempreture to ensure a dry and crisp finish. Brewing with only Extra Pale Malt ensures that the hop profiles can come through without competion from the malts
WaterBeer Street
Our house craft Lager, mashed at a lower tempreture to ensure a dry and crisp finish. Brewing with only Extra Pale Malt ensures that the hop profiles can come through without competion from the malts
Rice Rice baby
Rice lager, 4.3% (KEG)
With Rice Rice being another Lager its mashed at 63c instead of the usual 66c to produce more simple sugars that are readily fermentable by our house lager yeast. We also use flaked rice in the mash which helps to lighten the body, lower the malt flavour & increase its clarity.
Rice Rice baby
With Rice Rice being another Lager its mashed at 63c instead of the usual 66c to produce more simple sugars that are readily fermentable by our house lager yeast. We also use flaked rice in the mash which helps to lighten the body, lower the malt flavour & increase its clarity.
BeatleJuice
India Pale Lager, 6.2% (KEG)
As with all our Lagers it is mashed cool and fermented cold but this is where the similarites end. During fermentation the beer is dry hopped with Mosaic and Citra hops resulting in a full bodied, tropical lager that packs a punch!
BeatleJuice
As with all our Lagers it is mashed cool and fermented cold but this is where the similarites end. During fermentation the beer is dry hopped with Mosaic and Citra hops resulting in a full bodied, tropical lager that packs a punch!
No Pain No Grain
Gluten Free Pale Ale, 4.3% (KEG)
Mashed at 68.c. This in house Gluten free Pale Ale is packed with two different types of hops. It brings relativly low bitterness and a well- rounded fresh, floral finish.
No Pain No Grain
Mashed at 68.c. This in house Gluten free Pale Ale is packed with two different types of hops. It brings relativly low bitterness and a well- rounded fresh, floral finish.
Last Exeter Nowhere
New England Pale Ale, 5.2%
Mashed at 68.c, this New England Pale Ale is packed with a blend of American hops, resulting in a juciy mango aroma.
Last Exeter Nowhere
Mashed at 68.c, this New England Pale Ale is packed with a blend of American hops, resulting in a juciy mango aroma.
Fat Boy
IPA, 5.8%, Keg
Our flag ship IPA is brewed with Extra Pale Ale malt and small percentage of Caramalt. This gives it its slight caramel colouring & sweet, malty flavour.
Fat Boy
Our flag ship IPA is brewed with Extra Pale Ale malt and small percentage of Caramalt. This gives it its slight caramel colouring & sweet, malty flavour.
Outback
Aussie Pale Ale, 3.8%, Keg
The hops in this beer change depending one what Australian hops we can get our hands on. Enigma, galaxy, eclipse, ella and vic secret are the usual suspects.
Outback
The hops in this beer change depending one what Australian hops we can get our hands on. Enigma, galaxy, eclipse, ella and vic secret are the usual suspects.
Wheetus
Altbier, 5.5% (Keg)
this Altbier reflects it's German base malts which contribute to its rich baked bread aroma
Wheetus
this Altbier reflects it's German base malts which contribute to its rich baked bread aroma
Sax
Imperial Table IPA, 7.2%, Keg
This big and bold IPA has been brewed with Low Colour malt
Sax
This big and bold IPA has been brewed with Low Colour malt
Rocky Horror
Amerian Red Ale, 4.0%, Cask
Dry hopped with Mosaic this hazy red ale is the perfect autumn beer.
Rocky Horror
Dry hopped with Mosaic this hazy red ale is the perfect autumn beer.
Cherry Bomb
Sour, 6.7% (Keg)
This beer is mashed at 63C to give a light, crisp body.
Cherry Bomb
This beer is mashed at 63C to give a light, crisp body.
Carry on Milkman
Milk Stout, 5.9% (keg)
I listened to a song called The Milkman, so kept note for when I made a milk stout. This stout is mashed at a high temperature of 68 degrees, this produces longer chain sugars that are not as easily fermentable by the yeast. This results in more sugar being left behind after fermentation, leaving you with a fuller bodied beer and a higher final gravity. The lactose added during the liquoring back phase of the brew imports sweet flavours and a more rounded mouthfeel. Whereas the coffee and cacao nibs add extra depth and flavour to the stout.
Carry on Milkman
I listened to a song called The Milkman, so kept note for when I made a milk stout. This stout is mashed at a high temperature of 68 degrees, this produces longer chain sugars that are not as easily fermentable by the yeast. This results in more sugar being left behind after fermentation, leaving you with a fuller bodied beer and a higher final gravity. The lactose added during the liquoring back phase of the brew imports sweet flavours and a more rounded mouthfeel. Whereas the coffee and cacao nibs add extra depth and flavour to the stout.
Calling all students!
We're thrilled to have you kick off your new term with us. Gather your new housemates and chill out with our house-brewed beers, devour some pub grub, and get ready for a whole lot of fun!
The best thing about Turk's Head is the great beer and even better company (if we do say so ourselves), so make sure you get in a visit.
Oh, and did we mention? You score a sweet 10% off on food & drinks too!
If your parents are visiting, let them know that we have 6 bedrooms as well, so you can visit your rents at the pub. Happy days.
Calling all students!
We're thrilled to have you kick off your new term with us. Gather your new housemates and chill out with our house-brewed beers, devour some pub grub, and get ready for a whole lot of fun!
The best thing about Turk's Head is the great beer and even better company (if we do say so ourselves), so make sure you get in a visit.
Oh, and did we mention? You score a sweet 10% off on food & drinks too!
If your parents are visiting, let them know that we have 6 bedrooms as well, so you can visit your rents at the pub. Happy days.
Oktoberfest
21st September - 6th October
Oktoberfest is all about beer, beer, beer. And guess what? We have oodles of that here!
Come on in to try some of our special brews for the season. Keep an eye out for some food specials and we may even hold a Stein Holding competition (we read that right, holding, not drinking).
Oktoberfest
21st September - 6th October
Oktoberfest is all about beer, beer, beer. And guess what? We have oodles of that here!
Come on in to try some of our special brews for the season. Keep an eye out for some food specials and we may even hold a Stein Holding competition (we read that right, holding, not drinking).
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