Just in time for spring, this neon pink sour come at you with red berry and floral notes, with just enough tartness… Patio crusher season is here!!
There is a lot in a small package. Brewed with all citra hops then a dry hopping of Cryo Citra, this low ABV beer still packs in all the flavour of citrus, grapefruit and tropical fruit.
Hit the beach with this tropical wheat ale. Citrus meet bright coconut aromas from a dry hopping with Sabro. Packed full of flavour, but light enough bodied to drink all day!
Weyermann malts give this beer its distinct breadiness and dry cracker aromas while Germany’s Tettnanger and Halertau Mittelfruh hops bring floral and grassy hoppy notes. Thanks for your help with this one, Vera!
A dry hopped version of our British Invasion ESB. Citra and Hallertau Blanc hops bring herbal and citrus notes to this otherwise malt forward ESB
We upped our regular pale ale malt bill with a little extra Pale Malt from local Maltster, Field Five. We then gave it a dose of cascade and centennial hops to bring grapefruit peel, floral notes and pine. *click-click*
A flavour-packed journey. We mash hopped with Cascade hops for tropical thiol aromas, dry hopped with Motueka hops from New Zealand for fresh citrus, and infused Pineapple Express Cannabis Terpene. The result? A dank, resinous beer with juicy pineapple and guava. All the aroma, none of the smoke.
We took a pretty traditional english brown ale recipe and put a little spin on it. Sam from 2% Jazz hooked us up with his Hudson Espresso beans and some Cacao husk. Along with some milk sugar for a bit of sweetness and body, we think this beer is the best part of waking up!
Not your standard Milk Stout. We used a diverse malt bill in this beer to give a BIG dark malt presence. This balances out the sweetness from the lactose but still leaves you the smooth creamy mouthfeel you want from a stout this style
Just in time for spring, this neon pink sour come at you with red berry and floral notes, with just enough tartness… Patio crusher season is here!!
There is a lot in a small package. Brewed with all citra hops then a dry hopping of Cryo Citra, this low ABV beer still packs in all the flavour of citrus, grapefruit and tropical fruit.
We hit this fairly traditional pilsner with a dose of Crystal hops. These hops are a daughter of Germany’s Hallertau Mittelfruh and bring floral notes of chamomile and cedar that balance out the biscuity maltiness of this beer.
Our latest edition in our School Night Series of single hop session ales features a new favorite from New Zealand… Riwaka. This hop bring tropical fruit aromas of passion fruit intermingling with grapefruit and mandarin orange. This paired perfectly with the malty body that we use in our School Night Series of beers.
Hit the beach with this tropical wheat ale. Citrus meet bright coconut aromas from a dry hopping with Sabro. Packed full of flavour, but light enough bodied to drink all day!
Weyermann malts give this beer its distinct breadiness and dry cracker aromas while Germany’s Tettnanger and Halertau Mittelfruh hops bring floral and grassy hoppy notes. Thanks for your help with this one, Vera!
We upped our regular pale ale malt bill with a little extra Pale Malt from local Maltster, Field Five. We then gave it a dose of cascade and centennial hops to bring grapefruit peel, floral notes and pine. *click-click*
A dry hopped version of our British Invasion ESB. Citra and Hallertau Blanc hops bring herbal and citrus notes to this otherwise malt forward ESB
We used one of our classic West Coast hoppy beer malt bills and substituted Flaked and Malted Rye where we could. On top of this we layered Simcoe, Hallertau Blanc, Citra and El Dorado hops to bring herbal, tropical and citrusy noted to this slightly spicy rye beer.
A flavour-packed journey. We mash hopped with Cascade hops for tropical thiol aromas, dry hopped with Motueka hops from New Zealand for fresh citrus, and infused Pineapple Express Cannabis Terpene. The result? A dank, resinous beer with juicy pineapple and guava. All the aroma, none of the smoke.
We took a pretty traditional english brown ale recipe and put a little spin on it. Sam from 2% Jazz hooked us up with his Hudson Espresso beans and some Cacao husk. Along with some milk sugar for a bit of sweetness and body, we think this beer is the best part of waking up!
We love making beer with our friends, especially when it's Mitch and Ben from Dageraad. For this dark rich holiday treat we used rolled oats, chocolate wheat and Special B malts fermented with belgian yeast. This gives the beer its distinctive rich, spice cake quality. Once fermented we let it rest on a good dose of organic cacao nibs for something sure to warm your soul on these colder, cozier winter nights.
Not your standard Milk Stout. We used a diverse malt bill in this beer to give a BIG dark malt presence. This balances out the sweetness from the lactose but still leaves you the smooth creamy mouthfeel you want from a stout this style
MADE BY OUR FRIENDS
with or without a pickle juice chaser
1oz OF VODKA with ROTATING kombucha FLAVOURS
