Beer List

Beer List

Syndicat Berliner Weisse – 4.0% ABV

For this collab with Brewhall, we took our base Berliner Weisse and aged it on Passion Fruit. We then dry-hopped it with Amarillo, Calista, and Hallertau Blanc hops.

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 fermented it with Voss Kveik, dry-hopped it twice with classic “C” hops, and aged it on Juniper Berries.

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.

Imposteur Pilsner – 5.2% ABV

For our first “Lager”, we took inspiration from German-Style Pilsners. We brewed this with all Pilsner malt, hopped it with Hallertau and used a mineral-rich water profile. The twist comes when we chose to ferment it with Kveik yeast at lager temperatures. The result is clean, bitter and in the style of our favourite #cripsybois.

Verdoyant Dry-Hopped Sour – 5.0% ABV

This beer was fermented with our house mixed-culture of Lacto and Sacc strains. After fermentation, we dry-hopped amounts of Chinook, Centennial, and El Dorado.

Mosaïque Sour – 5.5% ABV

This beer was fermented with our house mixed-culture of Lacto and Sacc strains. After fermentation, we aged it on massive amounts of Mango and then Dry-Hopped it with Mosaic Hops.

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.

Printemps Saison – 6.3% ABV

This beer was started as a fresh batch of Brett Saison. After primary fermentation, we aged it on Rhubarb and Cardamom and then pitched “Brett Q” and conditioned a further 2 months.

Aztèque 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 coffee beans, cocoa nibs, and dried Pasilla and Chipotle Chillies.

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.

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.

Debutante Imperial Stout – 9.1% ABV

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

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.