Beer List

Déli-5 Berliner Weisse – 4.0% ABV

This is our mash up of Nordic and German beer styles. This beer is a “No-boil” as after the mash it went straight to the fermentor.  We used the malt bill for a Berliner Weisse and co-pitched our lacto strains along with a Kveik yeast strain. We then aged the beer on 5 types of citrus fruit.

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.

Voss Kveik IPA – 6.4% ABV

Our take on an IPA, starts with a blend of rustic Norwegian yeast strain. We then dry-hopped it twice with ridiculous amounts of hops. The result is a juicy, dank hop bomb with dry and bitter finish.

Loral Brett Saison – 6.0% ABV

This saison was also fermented with our house mixed-culture, but the 30 IBUs helped keep the lacto at bay and let the sacc and Brett strains do their work. After primary was complete, we dry-hopped it with Loral hops.

Verdoyant Golden Sour – 5.0% ABV

This beer was fermented with our house mixed-culture of lacto, Brett and Sacc strains. After fermentation, we dry-hopped it heavily resulting in a pale sour with waves of citrus, resin, and stone fruit.

Cerise Sour Red – 6.4% ABV

This beer is a our base Sour Red recipe and was fermented with our house mixed-culture of lacto, Brett and Sacc strains. After fermentation, we conditioned it on Montmorency and Montello Cherries.

Yuzu Gose – 5.0% ABV

This Gose was brewed with local sea salt and coriander, and then fermented with our house mixed-culture.  It was then dry-hopped heavily and blended with Yuzu juice.

Ombre Brett Pale Ale – 5.6% ABV

This pale ale was brewed with Belgian Wit yeast.  It was then dry-hopped heavily and conditioned with 2 Brettanomyces strains for 2 months.

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.