Beer List

Blanc de Blancs Berliner – 3.5% ABV

This Berliner Weisse was brewed with with our house mixed-culture.  It was then blended with Ortega Grape Pomace from Rathjen Cellars and then dry-hopped heavily with Hallertau Blanc.

Raspberry Golden Sour – 5.5% ABV

This beer was fermented with our house mixed-culture of Lacto, and Sacc strains. After fermentation, we aged it on huge amounts of BC Raspberries.

Nordic RyePA – 7.0% ABV

Inspired by Finish Sahtis, our take on a West Coast IPA starts with malt bill of 30% Rye.. We then dry-hopped it twice with classic “C” hops and aged it on Juniper Berries.

Au Courant Dark Sour – 6.8% ABV

We used our Dark Sour base beer and then added Brett and aged it on Silverill Farms fresh Black Currants for 3 Months. . Before packaging we added a second dose of Black Currants.

Ravine Saison – 6.0% ABV

This Saison was a split batch where half was soured and the other half fermented with our Saison strain. The beers were blended back and aged on Alberta Rosehips.  Collaboration with Blindman Brewing.

FC+ Stout – 7.0% ABV

This Export Stout was brewed with 6 different types of malt including Chocolate Malt and Roasted Barley.  It was then aged on Bows & Arrows Funcrusher Plus coffee beans.

Tropique – 5.5% ABV

This beer was fermented with our house mixed-culture of Lacto, and Sacc strains. After fermentation, we aged it on huge amounts of Pink Guava and Vanilla.

Journée Rosé Sour – 5.2% ABV

This beer was fermented with our house mixed-culture of Lacto, and Sacc strains. After fermentation, we aged it on Silver Rill Farms fresh Red Currents and then added a hint of fresh Ginger.

Melon à Trois Gose – 5.5% ABV

This Gose was brewed with local sea salt and coriander, and then fermented with our house mixed-culture. After fermentation, we aged it on fresh Watermelon and Honeydew, and then Dy-Hopped it heavily with Huell Melon.

Debutante Imperial Stout – 9.1% ABV

This rich imperial Stout was aged for 1 year in freshly dumped Bourbon Barrels.

Passion – 5.3% ABV

This Golden Sour was aged for 1 year in Wine Barrels. We then conditioned the beer on Passionfruit and Ginger.