Cool Cool Cool – Neapolitan Stout (Collaboration with Merit Brewing)
This stout was brewed with over 400lbs of strawberries, and finished on huge additions of cocoa nibs and vanilla. We kept the roast character of this stout intentionally low in order to allow the adjuncts to be the showcase. With aromatics of chocolate and strawberry on the nose, you can expect a big punch of chocolate and vanilla on the palate, with a lingering strawberry sweetness on the finish.
Dance Off – Pink Guava Berliner Style Ale (Collaboration with Four Winds Brewing)
We cooked this one up in collaboration with the amazing team at Four Winds. Utilizing a traditional Berliner Weiss base recipe, we finished this beer on over 1000lbs of Pink Guava and allowed the lacto to continue to sour through the fermentation process. This beer is very light bodied, but packs a huge punch of flavour. It pours a beautiful light pink hue, with aromas of pink guava and sour candy. The huge addition of fruit creates a balanced and pleasant acid level making for a lightly tart and very drinkable sour ale.
Dead Sea – Tequila Barrel Aged Gose (Collaboration with Blood Brothers Brewing)
We hooked up with the fine folks from Blood Brothers based in Toronto to brew this Gose back in early July. This primarily wheat based beer was soured, fermented and conditioned in Tequila Barrels that formerly held red wine. We allowed this to condition in barrels for 3 months before packing it out and bottle conditioning it for an additional 4 weeks. We carbonated this one intentionally high to highlight the aromatics of this beer. Expect a light bodied beed with a slight salinity and lingering flavours of tequila and oak.
It’s About Time – DIPA (Collaboration with Backcountry and Boombox Brewing)
A collaboration with a few of the most amazing people this industry has to offer, Boombox and Backcountry Brewing, we knew we had to go big on this one. We packed this juice bomb DIPA with 100% lupulin powder. We used a combination of a few of our favourite cryo hops; Citra, Ekuanot and Simcoe. This one has huge citrus, stone fruit, and papaya note that help to hide the big 8.5% ABV making this one way too easy to drink.
Two Straws – Strawberry & Vanilla Milkshake IPA
The next rendition of our Milkshake IPA series, this batch showcases the classic flavour of Strawberry and Vanilla. We packed this one with strawberries and finished it on a big dosing of vanilla. We dry hopped with brewers gold which carries with it a berry like characteristic. Creamy, smooth and packed with strawberries, this is sure to be a crowd pleaser.
Parched As – New Zealand Hopped IPA
This New Zealand IPA showcases some of the best that the southern hemisphere has to offer. We packed this one with Wai-iti and Nelson Sauvin on the hot side, and we dry hopped exclusively with Nelson Sauvin. This unique hop showcases a flavour profile similar to white wine and gooseberries.
Heavy Weight Champ – Bourbon Barrel Aged Imperial Stout (Collaboration with Boombox Brewing)
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.
The Little Things – Brett IPA Dry Hopped with Nelson Sauvin
Our second release in our ongoing Brett IPA series. 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.
Nectarine-Ish – Wild Golden Sour Conditioned on Fresh 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.
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.