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.

Ouest IPA – 7.0% ABV

This West Coast Style IPA was brewed with base malt and a hint of Crystal malt. We fermented it with Kveik Voss and it then underwent 2 rounds of dry-hopping with Simcoe and Sabro. 

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.

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.

Imposteur Pilsner – 5.2% ABV

This “lager” was brewed with a strain of Kveik Ale yeast that produces lager-like qualities. The rest of the beer was treated exactly like a German Pilsner with exclusively Pilsner malt, Noble Hops and a mineral water profile. Our one and only Crispy Boi.

No Fun Sour Pale – 5.5% ABV

Brewed in Collaboration with Another Brewing Company out of New West. We split this batch and soured half and treated the other half like a Hazy Pale Ale. The batches were then recombined and Dry-Hopped.

Au Courant Dark Sour – 6.8% ABV

This beer starts as a Dark Sour with a blend of Dark malts that give it hints of chocolate and coffee. The beer was then aged on huge amounts of Black Currants from Silver Rill Berry Farms.

La Tarte Sour – 5.1% ABV

This beer started as a light brown sour beer and was then aged on pumpkins and pie spices.

Tasty Hoppy Brown Ale –  6.5% ABV

A tribute to Mike “Tasty” McDole. This beer is a version of his famous Brown IPA recipe and was Dry Hopped with Centennial. A portion of the sales will go directly to the BC Cancer Foundation.

Feu Vert Sour – 6.0% ABV

This Foeder-Aged Golden sour was aged on hundreds of pounds of local Kiwis from Peninsula Kiwi.  We blended in small amounts of lime zest, hops, and jalepenos to round out the “green” experience.