More Info/Tasting notes on our currently available beers:
Autumn Pale Ale (5.5% ABV) 40 IBU (Semi Old-School Pale Ale)
Our 2018 version of Autumn Pale Ale features light English crystal malt for notes of light toffee and caramel that are balanced by a substantial amount of hops including Ekuanot, Mosaic, Sorachi Ace and Hallertau Blanc. These hops add notes of grapefruit, pine and a touch of lemon. Something a little more malt balanced for the cooler weather but with the intense hoppiness you’ve come to expect from us.
[Last year's Autumn Pale Ale featured Simcoe and Vic Secret hops]
Malts: Canadian 2-row, German Wheat Malt, English Light Crystal
Hops: Nugget, Ekuanot, Mosaic, Sorachi Ace, Hallertau Blanc
Yeast: Vermont Ale
Pink Guava Sour (5.0 % ABV) 2 IBU (Fruited Sour Ale)
Batch #100 for us! We’ve used over 300 pounds of pink guava puree in this kettle sour for intense guava flavour with clean acidity. Our usual base of German Pilsner with wheat and oats give the beer a subtle dough-like malt character.
Malts: German Pilsner, Canadian Wheat Malt, English Oats
Hops: Nugget
Yeast: Vermont Ale Yeast, Escarpment Lacto Blend
Other: Pink Guava Puree
Brut Lee IPA (6.1 % ABV) 40 IBU (Brut IPA)
This beer is our first take on a new style that is sweeping the nation- the Brut IPA. Inspired by Brut Champagne, this IPA is designed to be as dry as possible through the use of rice and corn sugar to thin out the body and keep the colour pale as well. We use a blend of Amarillo, Vic Secret and Ekuanot for notes of peach and mango with a touch of cedary pine.
Malts: Canadian 2-row, Toasted Rice Flakes
Hops: Nugget, Amarillo, AU Vic Secret, Ekuanot
Yeast: American Ale-type Yeast
Other: Dextrose
Dawn of the Planet of the APAs (5.9% ABV) 40 IBU (NE-Pale Ale)
Our latest Planet features exclusively New Zealand Taiheke hops for floral, melon and light citrus notes. We use a neutral malt base of Canadian 2-row and German Pilsner to allow the hops to fully shine through. The Vermont yeast adds some additional fruitiness which complements the Taiheke hops.
Malts: Canadian 2-row, German Pilsner
Hops: New Zealand Taiheke
Yeast: Vermont Yeast Blend
Coconut Lime IPA (6.8% ABV) 35 IBU (NEIPA w/ Coconut and Lime)
This IPA features toasted organic coconut flakes for natural coconut flavour and key lime concentrate for refreshing acidity on the finish. This beer is hopped exclusively with Citra for soft tropical notes. A refreshing take on IPA for the hot days of summer.
Malts: Canadian 2-row, Wheat Malt, Flaked Oats
Hops: Nugget, Citra
Yeast: Vermont Yeast Blend
Tangerine Sour (5.0 % ABV) 2 IBU (Fruited Sour Ale)
We’ve used over 400 pounds of tangerine puree in this kettle sour for intense juicy orange flavour with clean acidity. Our usual base of German Pilsner with wheat and oats give the beer a subtle dough-like malt character. Like a premixed beermosa, super refreshing and crushable.
Malts: German Pilsner, Canadian Wheat Malt, English Oats
Hops: Nugget
Yeast: Vermont Ale Yeast, Escarpment Lacto Blend
Other: Tangerine Puree
Pineapple Sour (5.0 % ABV) 2 IBU (Fruited Sour Ale)
Our latest kettle sour features over 400lbs of pineapple puree for an intense tropical fruit aroma. The kettle souring process gives the beer a clean acidity, and a fairly neutral grain bill gives a hint of doughy malt and body but allows all of the pineapple flavour and aroma to shine through.
Malts: Canadian Pilsner, Canadian Wheat Malt, English Oats
Hops: Nugget
Yeast: Escarpment Lacto Blend, Vermont Yeast Blend
Summer IPA 7.2% alc./vol. (NE-style IPA) 33 IBU
This beer is made in with a high proportion of wheat and oats for a fuller body and, and hopped with Citra, Amarillo, and a unique hop out of South African called African Queen that gives this beer a ripe nectarine and mango character. Juicy, crushable and light bodied, perfect for warmer weather.
Malts: Canadian Pilsner, Wheat Malt, Flaked Oats
Hops: Nugget, Citra, Amarillo, African Queen
Yeast: Vermont Blend
Galaxy Dry-Hopped Sour (5.0 % ABV) 2 IBU (Dry-Hopped Sour Ale)
We have dry-hopped this kettle sour with copious amounts of one the most highly coveted and expensive hops out there- Australian Galaxy. This hop is prized for its’ unique tropical character which gives the beer notes of intense passionfruit and ruby red grapefruit, with a slightly grassy finish.
Malts: German Pilsner, Canadian Wheat Malt, English Oats
Hops: Nugget, Australian Galaxy
Yeast: Escarpment Lacto Blend
Summer Pale Ale (23 IBU) 6.0% ABV (NE-Style Pale Ale)
Summer Pale Ale features a three hop blend of Simcoe, Mosaic, and Southern Passion for a unique mix of mango, tangerine and pine notes. We use a combination of oats and spelt for a soft mouthfeel and hazy appearance, as well as a unique yeast blend for additional tropical fruit character. Hazy, soft, and super drinkable, we know this will go perfectly with warm weather.
Malts: Canadian 2-row, Canadian Oats, German Spelt
Hops: Nugget, Simcoe, Mosaic, South African Southern Passion
Yeast: Vermont Ale Blend
Melange a Trois (5.9% ABV) 12 IBU (Mixed Culture Farmhouse Ale)
This beer is a blend of three beers that are 1-3 months old: a kettle sour, a saison, and a mixed culture saison to get some clean acidity with great yeast complexity. The aroma carries lemon and lime character which leads into notes of apricot and pineapple and finishes with a clean moderate acidity.
Malts: German Pilsner, German Wheat, German Spelt, English Oats
Hops: Nugget, Sorachi Ace
Yeast: Saison, Escarpment Lacto, House Sour Culture
Blueberry Sour (5.0 % ABV) 2 IBU (Fruited Sour Ale)
We’ve used almost 400 pounds of blueberry puree in this kettle sour for a intense purple colour and intense blueberry flavour.
Malts: Canadian 2-row, English 2-row, German Spelt Malt, Canadian Wheat Malt, Dextrose
Hops: Nugget, Amarillo, Hallertau Blanc, Mosaic, Ekuanot, Vic Secret
Yeast: English Ale Yeast, Escarpment Lacto Blend
NOT CURRENTLY AVAILABLE BEERS
Forgot About Drei V2.0 (6.3% ABV) 25 IBU (Farmhouse Pale Ale)
We have completely redesigned the Forgot About Drei recipe. This beer remains 100% brett fermented but now with a 5 strain brett blend from The Yeast Bay in San Francisco. This blend yields a wonderful assortment of pear, apple and peach character with a very light funk and acidity. Complex but still light and drinkable, we’re very excited about this new recipe. We’ve kept the hopping low in order to let the yeast character shine through.
Malts: German Pilsner, Canadian Wheat, Flaked Oats, Golden Naked Oats, Special Aromatic
Hops: Columbus
Yeast: 5 Strain Brett Blend
Spring Pale Ale (5.2% ABV) 25 IBU (American Pale Ale)
This year’s batch of Spring Pale Ale continues with last years’ concept of herbal/floral type flavours. We use a large proportion of flaked oats to enhance the hazy appearance and add a fuller mouthfeel. Heavy amounts of Loral and German Hallertau Blanc add floral, herbal and white grape notes while Vermont-type yeast adds a nice subtle fruit character to enhance the hoppiness. Low bitterness and a clean finish keeps the beer extremely drinkable.
Malts: Canadian 2-row, Canadian Flaked Oats
Hops: Nugget, Loral, Hallertau Blanc
Yeast: Vermont Ale
Soursop and Tangerine Sour (5.0% ABV) 2 IBU (Fruited Sour Ale)
This kettle sour features over 400 lbs of Soursop and Tangerine puree for very unique notes of strawberry and banana with a creamy orange flavour. We use our usual base of German pilsner malt, wheat and oats for some additional malt complexity that still lets the fruit shine through.
Malts: German Pilsner, Canadian Wheat, English Oats
Hops: Nugget
Yeast: American Ale, Escarpment Lacto Blend
Other: Soursop and Tangerine Puree
Dankster’s Paradise (10.2 % ABV) 67 IBU (Imperial IPA)
We’ve gone absolutely mad again on another batch of Dankster’s Paradise. Copious amounts of hops late in the boil and an absurd dry hop give this beer a huge pineapple, orange peel, and pine resin character. A blend of Vermont and American Ale yeast adds a touch of additional fruit character while keeping the beer very dry and drinkable. The blend of English and Canadian malts give a touch of backbone to this absurd hop juice.
Malts: Canadian 2-row, English 2-row, German Spelt Malt, Canadian Wheat Malt, Dextrose
Hops: Nugget, Amarillo, Hallertau Blanc, Mosaic, Ekuanot, Vic Secret
Yeast: Vermont/American Ale Blend
Coconut IPA (7.0% ABV) 33 IBU (NEIPA w/ coconut)
This specialty one-off IPA features 50lbs of organic toasted coconut for prominent but well integrated coconut character. Citra hops add a wonderful pineapple and mango fruit flavour, while the coconut adds a creamy texture. We’ve kept the body light and crisp to make sure this keeps you refreshed in hot weather.
Malts: Canadian 2-row
Hops: Nugget, Citra
Yeast: London Ale
Cherry Coconut Imperial Stout (8.5% ABV) 60 IBU (Flavoured Imperial Stout)
This beer was inspired a one-off cask we sent to Cask Days back in October. We’ve added over 200 lbs of tart cherry puree and 75 lbs of toasted organic coconut flakes to make sure that these ingredients shine through. The aroma brings notes of chocolate covered cherry, pie crust, and a touch of raisin. The flavour follows with big tart cherry and coconut, followed by a roasty dark chocolate finish.
Malts: Premium English 2-Row, Flaked Oats, Chocolate Malt, Roasted Barley, Brown Malt, Victory Malt, Special B
Hops: Columbus
Yeast: American Ale
Other: Organic Toasted Coconut Flakes, Red Tart Cherry Puree
Holy Trinity IPA (7.1% ABV) 53 IBU (American IPA)
This beer is inspired by our Holy Trinity of hops: Simcoe, Mosaic and Citra. These hops add notes of mandarin orange and pineapple, with just a touch of pine on the finish. We use a Vermont-type yeast for additional juicy and stone fruit character. A blend of English and Canadan malts gives this beer a touch of toasty malt backbone to support the huge hop character.
Malts: Canadian 2-row, English 2-row, Canadian Wheat
Hops: Nugget, Mosaic, SImcoe, Citra
Yeast: Vermont Ale
Planet of the APAs (5.4% ABV) 40 IBU (American Pale Ale)
We’re taking it back to the OG on this one. We’ve also switched our house yeast to the Vermont Ale strain to add some juicy and stone fruit character. Wheat and oats add some additional body while the English 2-row adds toasty malt character without being overbearing. Amarillo, Simcoe, and Mosaic hops deliver notes of peach, grapefruit and blueberry to keep this beer complex but drinkable.
Malts: Canadian 2-row, English 2-row, Light Caramel, Wheat Malt, Flaked Oats
Hops: Nugget, Amarillo, Simcoe, Mosaic
Yeast: Vermont Ale
Still Drei (7.2 % ABV) 59 IBU (Farmhouse/Brett IPA)
This beer starts its’ life as a more conventional American style IPA which we then add a pitch of Brett Drei and age for an additional 4 weeks before dry hopping and then bottling. The resulting beer has notes of orange, peach, and a touch of funk. Our rustic grain bill including wheat, oats and spelt add body to keep the beer as coming off too thin, while the brett ensures that the beer finishes crisp and dry.
Malts: Canadian Pilsner Malt, Canadian Wheat Malt, English Oats, German Spelt Malt
Hops: Columbus, Azacca, Crystal, Amarillo
Yeast: American Ale, Brett Drei
Black IPA (7.9% ABV) 50 IBU (Black American IPA)
We’ve put copious amounts of Simcoe and Chinook in this black IPA to get huge grapefruit and pine aromatics. We use just enough of a special German dehusked roasted barley to get a black colour with minimal roasted flavour. We’ve also added a bit of dextrose to keep this beer nice and dry on the finish and keep drinkabilty high.
Malts: Canadian 2-row, English light caramel, German roasted dehusked barley
Hops: Columbus, Simcoe, Chinook
Yeast: American-Type Ale yeast
Apricot and Citra Dry-Hopped Sour (5.0% ABV) 2 IBU (Fruited Sour Ale)
This kettle sour features over 200 lbs of apricot puree and a heavy dose of Citra hops for intense aromas of peach, pineapple, and tangerine. The apricot character becomes more apparent as the beer warms and adds some sweetness to balance out the intense sourness of the base beer, while the Citra adds complex tropical notes.
Malts: German Pilsner, Canadian Wheat, English Oats
Hops: Columbus, Citra
Yeast: American Ale, Escarpment Lacto Blend
Other: Apricot Puree
Winter IPA (6.5% ABV) 63 IBU (American Style IPA)
Our 2018 version of our Winter IPA features a unique English Crystal Malt for a hazy amber colour, but without the sweetness of traditional crystal malt. We use wheat for body and haze, and a touch of German Vienna malt for a toasty malt complexity. We use massive amounts of Citra, Ekuanot and Columbus for notes of pineapple and grapefruit with a dank resiny finish. Like our Winter Pale Ale, this one finishes nice and dry.
Malt/Sugars: Canadian Pilsner, German Vienna Malt, English Crystal, Canadian Wheat, Dextrose
Hops: Columbus, Ekuanot, Citra
Yeast: Unique American-Type Yeast
Whiskey Barrel Aged Never Say Never (11.5% ABV) 70IBU (Russian Imperial Stout)
Our first barrel aged stout release! This beer was aged in 100% freshly emptied Jack Daniels whiskey barrels for four months before bottling. This beer has complex aromas of vanilla, dark chocolate and a hint of coconut. The flavour follows with milk chocolate, toffee and finishes with a touch of smooth roastiness.
Malts: English Golden Promise, English Roasted Barley, German Dark Crystal, Belgian Dark Crystal, English Chocolate Malt, English Pale Chocolate Malt
Hops: Columbus
Yeast: Foggy London Ale
Winter Pale Ale (6.0% ABV) 32 IBU (American Pale Ale)
This year’s version of Winter Pale Ale features a combination of Citra and Ekuanot hops for a mix of tropical mango, lychee, and resiny pine character. Similar to last year’s version, we use a much higher than usual amount of English crystal malt to give the beer an amber colour and a touch of honey and light toffee flavour. Don’t be mistaken by the malt description of this one- there is still a huge three stage dry hop in this pale ale for massive hop flavour with solid drinkability.
Malts: Canadian 2-row, English Premium 2-row, English Medium Caramel, Canadian Wheat Malt
Hops: Columbus, Ekuanot, Citra
Yeast: Unique American Ale type yeast
Spring IPA (35 IBU) 6.7% ABV (American IPA)
This year’s spring IPA features a combination of Ekuanot and Mosaic for a nice combination of orange and pine needles with a touch of cedar. We use a Vermont-type yeast to enhance the stonefruit character of this beer, as well as a combination of English and Canadian base malts to get subtle complexity.
Malts: English Golden Promise, Canadian 2-row, English Oats, German Spelt,
Hops: Columbus, Ekuanot, Mosaic
Yeast: Vermont Ale
Dawn of the Planet of the APAs (5.9% ABV) 28 IBU (American Style Pale Ale)
This planet of the APAs brings back a pale super hoppy beer into our lineup. We use a neutral malt base to let the hops shine while a heavy dry hop with Cashmere and Mosaic brings notes of lemon, lime, and intense notes of both fresh grapefruit flesh and peel. With low bitterness and a crisp dry finish, this beer is super crushable.
Malt/Sugars: Canadian Pilsner, Canadian Wheat, English Pale Malt
Hops: Columbus, Ontario-grown Rakau, Cashmere, Mosaic
Yeast: Unique American-Type Yeast
Rise of the Planet of the APAs (6.0% ABV) 36 IBU (American Pale Ale)
Our latest Planet of the APAs is made with a combination of US Ekuanot and German Hallertau Blanc hops for a unique combination of grapefruit and resin/pine with melon and white grape notes. The malt base is fairly neutral, with mostly Canadian 2-row with a touch of premium English malt and just a hint of wheat for body. This beer finishes very dry and crisp, begging the drinker for just one more sip.
Malts: Canadian 2-row, German Light Crystal, Wheat Malt, Oats
Hops: Chinook, Ekuanot, Hallertau Blanc
Yeast: Foggy London Ale
Forgot About Drei (w/Loral) (6/0% ABV) 30 IBU (Dry Hopped Brett Pale Ale)
This batch of Forgot About Drei features the Loral hop. This hop has a unique blend of new and old world character for a blend of herbal and floral notes with some lemon character. A blend of rye, wheat, oats and spelt gives this beer a rustic malt character while still finishing dry.
Malts: Belgian Pilsner, Canadian Wheat, German Rye Malt, Canadian Oats, German Spelt Malt
Hops: Chinook, Loral
Yeast: Brett Drei
Raspberry Sour (5.0% ABV) 2 IBU (Fruited Sour Ale)
This kettle sour features over 400 pounds of red raspberry puree for a dark red colour and massive raspberry flavour. A base of German Pilsner gives this beer a hint of bready malt character, while wheat, spelt, and oats give this beer a subtle doughy malt character as well as some additional mouthfeel. Looking back to last year’s batch of Raspberry Sour, we are now using about 5 times more fruit than we were back then.
Malts: German Pilsner, Canadian Wheat, German Spelt, English Oats
Hops: Columbus
Yeast/ Bacteria: Escarpment Lacto Blend, Unique American Ale Yeast
Autumn IPA (6.5% ABV) 45 IBU (American IPA)
Our newest IPA features a combination of US Amarillo hops and Australian Enigma hops for notes of apricot, red berry and a hint of pine. We combine Canadian and English malt base malt for additional malt complexity, as well as a touch of caramel malt to give a slightly amber hue as well as a touch of sweetness.
Malts: Canadian 2-row, English Golden Promise Malt, Canadian Wheat Malt, English Oats, English Medium Caramel
Hops: Chinook, Amarillo, Enigma
Yeast: Foggy London Ale
Autumn Pale Ale ( 5.7%ABV) 30 IBU (American Pale Ale)
This pale ale features a blend of Australian and American hops, this time featuring US Simcoe and AU Vic Secret. This beer pours a hazy light amber colour and has an intense pineapple aroma and the flavour follows with tropical fruit salad and a hint of pine on the finish. The base malt is 100% premium English Golden Promise to give this beer a slightly more substantial malt character and a small amount of caramel malt gives some colour and a hint of toffee flavour.
Malts: English Golden Promise, Canadian Wheat, English Oats. English Light/Medium Crystal
Hops: Chinook, Simcoe, Vic Secret
Yeast: Foggy London Ale
Boysenberry Sour (5.0% ABV) 2 IBU (Fruited Sour Ale)
Our latest kettle sour features over 400lbs of boysenberry puree for a deep purple colour and massive fruit aroma. German pilsner malt adds a subtle graininess, and wheat and oats add body and mouthfeel. This dark berry sour is perfect for colder weather.
Malt: German Pilsner, Canadian Wheat, English Golden Oats
Hops: Columbus
Yeast/Bacteria/Other: Escarpment Lacto Blend, Foggy London Ale, Boysenberry Puree
Dankster’s Paradise (9.1% ABV) 65 IBU (American Style Double IPA)
This name was inspired by a trip to the San Francisco bay area and the amazing IPAs that are made there. The aroma comes with notes of pineapple, tangerine and a touch of grapefruit. The flavour follows with ripe mango, pine, and orange. The addition of wheat and oats adds some additional body and haze to this beer. This beer also has the last generation of our Foggy London yeast, which also will make it the last beer for a while that is in the New England hazy style.
Malts/Sugars: Canadian 2-row, English Pale Ale Malt, Wheat Malt, Spelt Malt, Flaked Oats, Dextrose
Hops: Columbus, Chinook, Mosaic (Lupulin Powder), Simcoe (Pellets & Lupulin Powder), Citra
Yeast: Foggy London Ale
Holy Trinity IPA (7.2% ABV) 45 IBU (American IPA)
This IPA features what we call the Holy Trinity of hops: Simcoe, Mosaic, and Citra. These hops have come to define the modern IPA style with their pungent tropical and citrus character so we decided to combine their superpowers into one beer. Turns out we never need an excuse to make another new IPA, and this is the style of IPA that we like to drink all year long, no matter the weather, no matter the season.
Malts: Canadian 2-row, English Pearl Malt, Canadian Wheat Malt
Hops: Chinook, Mosaic, Citra, Simcoe
Yeast: Foggy London Ale
Cherry Sour (5.0% ABV) 2IBU (Kettle Sour w/Fruit)
Our latest sour features montmorency tart cherry puree for a wonderful pink colour and a great aroma of cherry. We’ve used German pilsner malt which lends a light crackery grain character and we add wheat and oats for additional body.
Malts: German Pilsner, Canadian Wheat, English Oats
Hops: Glacier, Newport
Yeast: Escarpment Lacto Blend, Foggy London Ale
Rakau Wet Hop Pale Ale (5.8 ABV) 37 IBU (American Pale Ale)
A seasonal one-off, our Rakau Wet Hop Pale Ale has an extreme hopping rate of about 10kg/hl or 25 lbs/bbl for an intense fresh hop character. The aroma has notes of freshly cut grass with some delicate floral and citrus notes. The flavour follows with some grapefruit and floral notes, and finishes clean. A high proportion of wheat adds to a pillowy mouthfeel. If you’re tired of very subtle and barely discernable hop character in wet hop beers, this one is for you.
Malts: Canadian 2-row, Canadian Wheat, English Light Crystal
Hops: Chinook, Ontario grown Rakau (from Tavistock Hop Farms)
Yeast: Foggy London Ale
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