Super funky, wild strawberries, fresh hay
100% Brettanomyces primary fermentation
Limited release - only a few hundred bottles available
Dry-hopped with Halleurtau Blanc & Mosaic this batch of our APA drinks like a grassy-meadow lemon-tree forest.
Our APAs are constantly evolving as we explore different hops varietals that we pick-up throughout the year.
We strive for low bitterness and maximum aroma in our pale ales and are always working on making our hoppy beer more juicy.
Latest iteration of our dual hop APA series
Dry hopped with AU Vic Secret and Idaho 7
Our highest dry-hopping rate to date (For some reason we just keep dry-hopping our APAs harder and harder!).
Highly aromatic, lawn mowingly good.
Massive bouquet of fruity hop aroma
Citra, Simcoe, Hallertau Blanc, Mosaic
Fresh tropical fruit: exploding lemons & mutant pine trees that are fruiting guavas.
Part of our American Pale Ale series that will be constantly evolving as we explore different hops varietals.
Single Hop with our new favourite hop: Idaho 7
Fresh citrus, orange peel, grapefruit, yummy yummy yum yum
Part of our American Pale Ale series that is constantly evolving as we explore different hops varietals.
Citra & Galaxy hops
Fresh tropical fruit: papayas, mangos, passion fruits, pineapples
Super juicy American Pale Ale
Brewed with Citra and Nelson Sauvin hops
Vermont Ale yeast adds a nice grapefruit peel finish
El Dorado & Citra: dank & citrusy
Very aromatic - underwent a heavy duty double whammy dry hopping
An any occasion APA - birthday parties, bathtubs, lawn maintenance
Does any one read these descriptions?
Low ABV hoppy session ale in CANS!
Citrus & Pine all day until the cows come home
Fresh, fresh, fresh, fresh, drink this beer fresh!
A dark ale brewed with Saison yeasts and Brettanomyces from Escarpment Labs
Rich fruity aromas of plums and dates
Smooth, chocolaty mouth feel
Hoppy Saison fermented with mix-culture Sacc/Brett blend
Dry hopped with Nelson Sauvin
A Belgio-American mash-up
Our first beer brewed with all Ontario Malts from Barn Owl Malts in P.E.C
Continental style lager: dry hopped with Saaz & pinch of Simcoe
Subtle aroma jasmine leaf from the Barn Owl Malts
~ Elegant funk ~
Bottle condition for 3 months
Pineapple fruitiness with a rich funk, fresh grape, dried orange peel!
This batch brewed in June 2016
Our fourth run of this amazingly funky beer
Pinnneaple fruitiness with a deep rich funk - very Bretty
Fermented with blend of Saison Sacc & Brett from Escarpment Labs
Canadian Brewing Awards GOLD medal for American Brett Beer!
Collaboration with Escarpment labs
5 different strains of Brettanomyces + Florida Key Lime juice
Bottle conditioned with Chardonnay yeast in 750ml bottles
Very funky hop forward beer, notes of wild strawberries, mangoes and fresh hay
Mixed-fermentation (Sacc/Brett) Pale Ale hopped with a heap of Mosaic & El Dorado.
Choice Escarpment labs yeast blend!
Blend of fresh & barrel aged Brett Farmhouse saisons (60/40)
Aged on Niagara peaches for 2 months with choice Brettanomyces strains
Our second collaboration with friends at Escarpment Labs
Bottle conditioned in 750ml bottles
Our first collaboration with winery Pearl Morissette
40% Pinot Noire Rose grape juice // 60% Saison
Mixed-fermentation with wild Niagara yeasts/bacterias + choice Saison yeasts & Brettanomyces
Pinkish colour, fruit forward notes of raspberries & red currents
Available in 750ml bottles
Our version of an easy-drinking classic style Saison bottle conditioned in green 750ml bottles
Tastes like: clean, crisp, clovey bubbles - the real champagne of beers.
Ideal for: the bathtub, breakfast, tour de France podiums, candle lit dinners
Sour wheat beer with Cranberry from Iroquois Cranberry Growers in Gravenhurst ON
Tart & refreshing, only 3.1% ABV
Kettled soured with a blend of Lactobacillus from Escarpment Labs
The first of our Cuvée series: a 9.5% Super Saison from a blend of 3 barrels with mixed fermentations of Saison yeasts and Brettanomyces from Escarpment Labs
Although this beer finished dry - it has an expansive mouthfeel from it's contact with wood during primary fermentation.
Wine like, notes of hay, funk, and mild banana esters
The second of Cuvée series: a 9% Super Saison from a blend of 5 barrels with mixed fermentations of Saison yeasts and Brettanomyces from Escarpment Labs
More subtle tannins than the first but with more prominant funk
Wine like, notes of hay, wild funk, and mild banana esters
Bronze Medal winner at CBAs for Experimental Beer Catagory
The third of Cuvée series: a 10% Super Saison from a blend of 6 barrels with mixed fermentations of Saison yeasts and Brettanomyces from Escarpment Labs
Rich notes of pineapple and hay with a big funky backbone.
Each time we empty a Cuvée barrel we leave a small amount of beer behind to inoculate the next batch, each successive batch is an echo of the previous ones microbial community.
Our first double IPA! Weighing in at a whopping 8.2%
Dry-hopped with a cost prohibitive amount of Citra & El Dorado!
Drink this beer as soon as humanly possible.
Pineapple juice in beer format - packaged in green 750ml bottles
Bubbly, slight tart, with a fruity-funk finish
An intro to Brettanomyces funk
Bottle conditioned for 3 months
2nd graduate from our barrel aging program
a blend of 10 x 1 year old Brett Farmhouse Saisons aged in wine barrels
Fruited with wild huckleberries + sour cherries
Bottle conditioned in 375ml bottles
Funky, tart, wine-like structure / complexity
Bottle conditioned classic-style Saison
Crisp, clean, bubbly
Perfect accompaniment with // to start any meal
The first of our 750ml table beer series
Brewed with: barley, oats, wheat, corn, spelt, & buckwheat!
Juicy and Tropical as always
Highest dry-hopped rate to date
Citra, Simcoe, & Idaho 7
Low bitterness + smooth mouthfeel = juicy juicy juicy
Fermented with American ale yeast from the southern California area.
Dry-hopped with Dr. Rudi, Summer & Simcoe
Low bitterness with smooth mouthfeel
An aromatic juice-bomb hopped with all the juiciest hop varieties.
Dank aromas of tropical fruit, passion fruit, pineapple, mangoes.
Not your typical over the top extra-bitter IPA
Clean finish and smooth mouthfeel.
Juicy juicy juicy juicy
Vermont Ale yeast
El Dorado, Galaxy, Nelson Sauvin
Boom goes the dynamite
Another aromatic juice-bomb?
Simcoe, Mosaic, El Dorado
Fifth iteration of our IPA series with Vermont Ale Yeast
Clean finish and smooth mouthfeel as always
The seventh of our IPA series with Vermont Ale Yeast
I know we say this every time, but this one is the juiciest/most aromatic to date
Heavily dry hopped with Mosaic, Summer & Bitter Gold
Notes of mangoes, papayas, guavas - it's a Burdock fruit salad.
The eigth of our IPA series with Vermont Ale Yeast
I know we say this every time, but this one is the juiciest/most aromatic to date (litterally, we say it every time)
Heavily dry hopped with Simcoe, Summer, Crystal, & Bitter Gold
More towards pine-spectrum than v.7 - but still has the tropical intensity typical of our IPAs
Sour wheat beer with Key Lime juice & a pinch of Himalayan pink salt
3.9% ABV, highly crushable, only just perceivably salty, very limey.
Kettled soured with a blend of Lactobacillus from Escarpment Labs + Burdock house culture
Sour wheat beer with Mangoes
Vibrant yellow mango colour
4.5% ABV & very tart and refreshing.
Kettled soured using our house culture
Flanders-style barrel fermented sour beer
Blend of 7 barrels that underwent unique mix-fermentations (sacc, brett, pedio, lacto)
Aged in bottle for 6 months
Tart, vinous, very food friendly
Dark flanders-style barrel fermented sour beer
Blend of 7 barrels that underwent unique mix-fermentations (sacc, brett, pedio, lacto) - in the same barrels as Meube.
Aged in bottle for 4 months
Notes of dark tart cherry-cola
Cognac Barrel-aged Imperial Saison
13 month in barrels, fruited with Sour Montmorency Cherries, Bottle Conditioned
Drinks like liquid black forest cake, Turkish coffee affogato, & rumtopf
~1500 x 375ml bottles produced
New version of this Hoppy Brown Ale
Dry hopped with Ontario Halleurtau + choice American varietals
Rich and fruity like a Terry's Chocolate Orange
Dry hopped with Simcoe, Mosaic & Hallertau Blanc
Only 4.1% + this beer has the body and aroma to hold it's own!
Fresh, fresh, fresh, fresh, drink this beer fresh.
Aged in a freshly emptied Southbrook Orange Wine barrel for 5 months
Bottle Conditioned for 3 months
Funk, tangerine, citrus, mild tartness - very wine like.
Our classic Berliner base aged on 400lbs of Niagara peaches for 2 months
Aged with multiple choice strains of Brettanomyces - funkier than our usual berliners
Tart & refreshing as usual!
Sour wheat beer with pears picked by us in Toronto!
Tart! Refreshing! Pears!
Pears picked in collaboration with Not Far from the Tree! They rule!
Sour wheat beer with Ontario Plums
Tart & refreshing, only 3.4% ABV
Session Saison dosed with a heaping helping of Ontario Raspberries
Very fruit-forward & highly refreshing
Beautifully pink colour and slightly tart finish
Little cousin of WCP
Heavily dry-hopped with Comet & Mosaic
Pinch of Barn-Owl lager malt in the mix
Aromatic // Crushable
Drinkability of a session ale with the rich flavour of a stout.
Made with lightly roasted Black Prinz malt.
Rich malty flavours, chocolate, prunes, coffee.
Try this if you like cold brew coffee.
Sour wheat beer with Ontario Strawberry & Rhubarb
The lowest ABV (2.7%) and most tart beer we've brewed to date!
Our first dry-hopped sour beer!
Dry-hopped aggressively with Citra & Idaho 7 (our new muse)
Drinks like freshly squeeze mandarine orange juice
Like our IPAs, very low bitterness, very large aroma.
Clean, crisp, easy drinking Ale.
Lightly hopped with Citra and fermented with Vermont Ale yeast
Subtle fruitiness and grapefruit finish from Vermont Ale yeast
Traditional European Pilsner with a West Coast hops twist.
Pilsner body. Hoppy nose of lemon and pine.
Blonde colour. Nice bite. Crisp, citrusy flavour.
Made with premium malt from Armstrong, BC.
Subtle white peach flavour with a fresh grapefruit-like tartness
Made with Ontario white peaches