Beer List

Beer List

Achtung Berliner Weisse – 4.0% ABV

This low abv German Sour was brewed with 50% Wheat malt and fermented with our house mixed-culture. After fermentation, we aged it on Passion Fruit, Hibiscus, and dry-hopped it with El Dorado.

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.

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 Watermelon, Honeydew, and then Dry-Hopped it with Huell melon.

Brumeux Sour IPA – 6.5% ABV

This hybrid of styles starts with a Hazy IPA base recipe dry-hopped with Amarillo, El Dorado, and Mosaic. We then blended in 20% by volume of Foeder-Aged mixed culture sour and then dry-hopped it again for good measure.

Papillon Saison – 6.0% ABV

This beer starts our our House Brett Saison. After primary fermentation, we add Butterfly Pea Flower that turns the beer bright Violet. The The beer is then conditioned on fresh-cut local Lavender from Ravenhill Herb Farm.

Tropique 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 Pink Guava and Vanilla.

Abricot Sour – 5.4% ABV

This beer was fermented with our house mixed-culture of Lacto and Sacc strains. After fermentation, we conditioned it on tonnes of BC Apricots.

Bleuet Sour – 6.4% ABV

This beer was fermented with our house mixed-culture of Lacto and Sacc strains. After fermentation, we conditioned it on tonnes of local, organic Blueberries and then added some cinnamon and vanilla to round it out.

Loral Brett Saison – 6.0% ABV

This beer is a blend of Foeder and Barel-aged saisons that had between 6 months and 1 year’s time spent in oak. We then moved it back to stainless and dry-hopped it with Loral.

Automne Saison – 6.0% ABV

This beer was started as a fresh batch of Brett Saison. After primary fermentation, we aged it on local Rosemary and Grapefruit Zest/Juice.

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.

Yuzu Gose – 5.0% 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 Yuzu juice, and then Dry-Hopped it with Amarillo.

Pinot Sour – 5.8% ABV

This Foeder-Aged Golden sour was brewed in collaboration with Rathjen Cellars. We took the base beer and aged it on hundreds of pounds of their Pinot Noir grape skins as well as some fresh whole clusters.

Ortega Sour – 6.0% ABV

This Foeder-Aged Golden sour was also brewed in collaboration with Rathjen Cellars. We took the base beer and aged it on hundreds of pounds of their Ortega fresh-pressed grape pomace.