* Please note, our Currently Available list is updated every Monday and Friday
100% Citra Pale Ale
Dat Juice is an unfiltered pale ale brewed with large amounts of flaked and malted wheat, then heavily dry hopped with %100 Citra hops. It pours a cloudy pale straw colour with bright aromatics of grapefruit, pineapple and mango.
5.2% | 25 IBU
India Pale Ale
Single Whammy is brewed with Galaxy, Citra and Amarillo. Expect huge tropical fruit and citrus notes upfront, balanced by a slightly dank finish.
6.5% | 56 IBU
2018 BC Beer Awards | Hazy IPA – bronze medal winner
Horchata style Milk Stout
A Horchata style Milk Stout brewed with a variety of roasted malts and coffee. It pours very dark black with a thick creamy mocha head. The oats and lactose provide a silky rich mouthfeel, which is balanced with strong aromatics of coffee. The beer is conditioned on cinnamon and vanilla beans, which provide a unique spice character that pairs perfectly with the strong coffee & chocolate flavours of the stout.
7.5% | 18 IBU
back to basics
Dry Hopped Lager
Brewed with premium german pilsner malts and dry hopped with 100% Motueka hops giving it a super clean, crisp flavour with a beautifully bright, citrusy hop bite on the finish. This beer was designed to be a staple in your fridge or that gateway beer for your Bud crushing friend.
5.2% | 22 IBU
Chocolate Milk Stout with Pink Himalayan Sea Salt
This Dessert Stout was brewed with huge doses of light chocolate and caramel malts. We kept the bitter dark roasted malts out of this one in order to allow a rich chocolate malt profile to come to the forefront. We finished this on cocoa nibs and sea salt showcasing one of our favourite flavour profiles. The Sea Salts comes through on the tail end to cleanse the palette and leave you wanting more.
We used our favourite hop combo on this one, Citra, Mosaic, & Simcoe in a mixture of both pellets and lupulin powder. Two massive dry hops give this beer a huge hop forward aroma and flavour with big notes of citrus, pineapple, mango and a little bit of dank.
2017 BC BEER AWARDS | Double IPA – gold MEDAL WINNER
8.3% | 48 IBU
100% Mosaic IPA
One of our favourites, this single hopped hazy IPA has a nice dry finish and light malt base that really lets the fruity aromatics of the Mosaic hop shine.
7% | 43 IBU
Dry Hopped Sour with Galaxy, Vic Secret & Mosaic
Shimmer is a stainless fermented sour that we generously dry hopped with Galaxy, Vic Secret and Mosaic. The beer showcases huge tropical fruit flavours, including big Pineapple notes, papaya and passionfruit. We did not kettle sour this, but instead allowed the acidity to develop through out the fermentation process. This provides a much more complex yet clean sour profile.
FRONT LAWN BENCH PRESS
Double IPA with Ekuanot, Galaxy & Citra
Front Lawn Bench Press is brewed with a combination of flaked wheat and oats providing a beautiful creamy body. The small addition of lactose lends a light sweetness, combined with a nice early hop addition for balance. It’s double dry hopped with Ekuanot, Galaxy and Citra (a generous 80kg) so definitely no lack of punchy fruity aroma and flavour!
7.9% | 55 IBU
Dry Hopped Wild Saison
We aged this beer in Oak barrels for five months using a blend of Saison yeast and a mixed culture. It was then dry hopped with Ella and Hallertau Blanc and bottle conditioned for 3 more months. The resulting beer provides a complex aroma with hints of saison yeast among a Brett and and Lacto forward base. The Ella and Hallertau Blanc provide a subtle floral and noble spice to the hop profile. Keep this beer cold and drink fresh to preserve the hop characteristic. Cellared, the hop profile will fade and give way to a Brett forward saison.
single barrel death blow
Barley Wine aged in Bourbon Barrels
This barley wine was brewed with a simple grain bill of quality British malt and a small amount of caramel to add body. The beer pours a rich amber colour and an intentionally low carbonation allows the malt and barrel profile of the beer to be at the forefront of the palette. We barrel aged this version in Four Roses Bourbon barrels for 12 months before packaging. The result is a beer with notes of caramel, toffee, vanilla and raisins with a stern Bourbon backbone. At 11.8%, enjoy this beer now, or age to enjoy during holiday seasons to come.
DOUBLE barrel death blow
Barley Wine aged in Bourbon & Port Barrels
Starting with the same base beer, we barrel aged this version in Woodford Reserve Bourbon barrels for 9 months before moving them into Port barrels for an additional 3 months. The result is a beer with notes of caramel, toffee, vanilla, dried fruit with a subtle Bourbon character and notes of currants and dried cherries from the Port Barrel aging. At 11.8%, enjoy this beer now, or age to enjoy during holiday seasons to come.
heavy weight champ
Bourbon Barrel Aged Imperial Stout
When we have a chance to get together with the Boombox crew, we generally set a standard that we do something so ridiculous that we are uncomfortable just writing the recipe. This Imperial Stout, which started its life back in January, did exactly that. After a brief time in stainless to ferment, we transferred this beer into freshly emptied Heaven Hills Bourbon barrels and put it to rest for 9 months. Last month we brewed a fresh batch of this beer and carefully blended some of our young stout with the barrel aged version. This allowed us to dial the barrel character and final gravity to the exact profile we were looking for. On the nose you get rich dark chocolate and coffee notes, with a hint of bourbon. On the palate, look for dark chocolate and bourbon to dominate, with note of coffee, black liquorice and vanilla on the finish.
cherry - ish
Wild Golden Sour Conditioned on Rainier Cherries
The second of two in our inaugural release of our whole fruit American Wild Ale. Cherry-Ish started its life as a golden sour base that was aged in barrels for 9 months. We then took 350g/l of freshly picked Rainier and Sour cherries from Penticton and re-fermented the beer on top of them in our fruiting tanks for 4 weeks. We then packaged the beer and conditioned it in bottles for 8 weeks. This American Wild Ale showcases a bright acidity with underlying sweet and tart cherries.
nectarine - ish
Wild Golden Sour Conditioned on Nectarines
The first of two in our inaugural release of our whole fruit fermented American Wild Ale. Nectarine-Ish started its life as a golden sour base that was aged in barrels for 9 months. We then took 400g/l of freshly picked Nectarines from Penticton and re-fermented the beer on top of them in our fruiting tanks for 5 weeks. We then packaged the beer and conditioned it in bottles for 8 weeks. This American Wild Ale show cases a bright acidity with big nectarine aromatics and flavour.
the little things
Brett IPA Dry Hopped with Nelson Sauvin
This beer was aged in barrels for three months on a blend of Brettanomyces strains allowing the beer to hit terminal gravity and produce a mouth full of tropical fruit flavours. It was then dry hopped exclusively with Nelson Sauvin to showcase the gooseberry and wine characteristics of this hop that lend themselves well to this style. We then bottle conditioned for an additional 2 months, allowing us to achieve a slightly higher carb, showcasing the effervescence. Pour slowly to keep the carbonation in the beer.