This 100% Citra pale ale is low on alcohol content but full on flavor. Aggressively dry hopped, tropical pineapple, passionfruit and tangerine aroma is bursting from this hazy refreshing pale ale.
4.5% / 35 IBU
Finishing dry, this Saison has a subdued spice and fruit character. Hopped with Loral hops to provide light lemon fruit, spice and floral aromas, this refreshing beer has some peppery spice notes along with a dry finish.
5.6% ABV / 36 IBU
Pouring a cloudy gold, this IPA is dry hopped with Simcoe and Citra hops, giving it a bold tropical fruit aroma and a clean, resinous bitterness. Light malt character is balanced by the vibrant, juicy hop flavour.
6.2% ABV / 45 IBU
Collab with Doan's
This clean lager is made with 22% rye, giving it a spicy character that adds a bit of complexity to the malt build. Loral hops add to its spicy character and provide a slight fruitiness.
5.4% ABV / 30 IBU
Collab with Parallel 49
This sour comes out tart and refreshing with those cherry cola vibes. It was brewed using Kola nut, cinnamon, star anise, and orange peel in the kettle to extract the cola character while both vanilla and cherry juice were added into the serving vessel.
4.8% ABV / 7 IBU
Collab with Beere
A full body, pithy bitter beer with huge grapefruit flavour and aroma. Amarillo dry hops add a tangerine and mandarin citrus character, with the centennial hitting that grapefruit aroma character.
7% ABV / 12 IBU
Collab with Brewery Creek Brewer’s District (
Brewed in collaboration with seven of our Brewery Creek neighbours, we added 8 different hop varieties to this IPA to create a complex mix of spice, fruit, tropical and resinous aroma.
6.5% ABV / 45 IBU
Collab with Twin Sails
This massive, punchy imperial IPA was aggressively dry hopped with Amarillo, Citra and Simcoe. It has deep, resinous, tropical notes and a ton of body behind it.
9% ABV / 65 IBU
We crush the grain to expose the starch.
Water mixes with the crushed grains, causing the starch to convert to sugars. sugary liquid = sweet wort
Sweet wort is transferred to the kettle and brought to a boil. Hops added = bitter wort
Bitter wort is transferred through a heat exchange, cooling the bitter wort down on its way to the fermenter.
Yeast is added to the bitter wort where it converts sugar into alcohol CO2 and other flavour compounds.
Once the beer carbonates in the serving vessel. It is brought straight to our taps. It doesn't get much fresher than that.