New for 2019: Palate Refreshers
7%
Our first true spontaneous beer, originally brewed in 2015 and aged in second-use brewery barrels. In July of 2016, we transferred to different barrels with ripe cherries. Bottle conditioned with Oregon honey.
7.96%
Bottled July 2017, brewed June of 2016. We aged this batch of La Tache in two tequila barrels with fresh raspberries for the entire duration and bottle-conditioned with agave nectar.
8.12%
Wild-fermented ale aged in a second-use wine barrel, conditioned with honey.
11.07%
Wild fermented ale aged in 2nd use wine barrels conditioned with fig juice.
6.8%
Saison aged in wine barrels for 18 months on blood oranges
6.2%
Saison style ale aged on blueberries in French oak casks.
7.3%
Saison style ale aged on peaches in French oak casks.
6.2%
Saison style ale aged on raspberries in French oak casks.
6.2%
Saison style ale aged on strawberries in French oak casks.
4.5%
Rotating fruit beer. Steve (or Pa-jee to his grandkids) nurtures and then picks many of our fruits here on the farm. Our fruited farmhouse ales aim for balance between the malt and hop character of the base beer, the flavor and aroma of the fruit, and mild levels of acidity and Brett character. Produced in very limited quantities using only 100% estate-grown, hand-picked and processed fruits.
4.8%
Sour grape Saison ale brewed with red grapes. After a mixed-primary fermentation with saison yeast and brettanomyces, red grape must was added to secondary. Dry hopped with Hallertau Blanc.
4.9%
Fermented with a mixed culture of Saccharomyces and Brettanomyces yeasts, and then bottle conditioned for 5 months. Brewed with estate-grown Cascade hops, Citra and Crystal hops, Canadian oats, and Skagit Valley barley and wheat malts
6.2%
This amber-hued farmhouse ale features the sweetness of roasted carrots, hints of ginger and pepper, and an earthy, floral, dry finish. Brewed with 100% estate-grown carrots and hops.
Barrel-aged black currant sour
Saison with rose hips
Will be pouring: Aslan, Firestone Walker, Great Notion, and Modern Times
5.8%
We set out to create a saison-like ale, but without the saison yeast, and achieved this through several fermentations (primary with neutral ale yeast, secondary in oak), selective brett inoculation, the use of rustic grains like spelt and rye, and ample time. De La Senne (Belgium) collaboration.
8.5%
An ode to natural wines, this anniversary release utilizes Cab Franc grapes from Rosewood Estates Winery that were lightly pressed in the making of their rosé, and several barrels of our spontaneous and wild ales. We fermented the eclectic blend on grape skins for 5 weeks, carefully aged it in oak for a year, before allowing it to condition naturally in the bottle.
5.7%
This 2018 Ontario peach WPF variant is the reason that we had to bring in extra employees this past summer, and the culprit for our staff-wide carpal tunnel epidemic (we were dumb enough to de-pit and crush 3000ish lbs of fruit by hand).
5.3%
Inspired by the 2017 vintage of Motley Cru — Barn Owl No. 18 began as a blend of a brett inoculated pale ale from one of our new foeders and a sour golden ale from one of our more sour-forward OG foeders before conditioning on passionfruit purée. The result is highly drinkable with huge tropical fruit flavours and aromas, notes of preserved lemon, pineapple and a hint of earthy funk.
7%
This limited variant used 2019 Motley Cru: Black Raspberry vintage as a muse – this time comprised of slightly younger beer and incorporating red raspberries with black raspberries at a rate of 300 grams/litre. Extreme flavours and aromas of berries and blue icee with a light herbaceous finish, brett funk and slight woodsy notes that come across as berry seeds and leaves.
5.7%
Our first Brett Saison is a tribute to the historic Maple Grove School in Beamsville, Ontario — the home of the Bench Brewing Company. This crisp and rustic Brett Saison is straw coloured and medium bodied, with aromas of honey, pineapple and white grapes.
7.5%
Half barrel-aged beer and golden sour aged in foeder, refermented on 20% by volume of 2017 Butler’s Grant Pinot Noir grape juice. Bright aromas of strawberries and cranberry with a tangy acidity and complexity that will develop with age.
7.5%
Half barrel-aged beer and golden sour aged in foeder, refermented on 20% by volume of 2017 Butler’s Grant Riesling grape juice. Bright aromas of lemon, pineapple and stone fruit, this beer displays a crisp acidity and subtle brettanomyces character that will develop deeper complexities over time.
5%
Strawberry Grove is a bright and hazy sour ale. Tart and lightly funky, this beer is fermented with our house culture of yeasts and lactobacillus and finished on locally sourced strawberries from the Twenty Valley. With aromas of mid-season strawberry and citrus fruit, Strawberry Grove has a tangy acidity and subtle earthiness
5.3%
Farmhouse Ale Aged in Twenty Valley wine barrels for 13 months.
6%
Blend of natural wild apples such as Txalaka, Urtebia, Judeline and Judor. This cider is produced using advanced methods while maintaining tradition and followed by fermentation in wooden and stainless steel vats for a minimum of 4 months.
7.3%
A golden farmhouse ale fermented with brettanomyces and aged in French oak California red wine barrels.
6.3%
This medium-bodied saison pours with a voluminous head and releases bright notes of lemon and a crisp, spicy hop aroma. Finishes clean and dry.
6.3%
Brewed with flaked corn and heirloom grits, and fermented with a wild strain of native yeast from our farm.
4.6%
Trappist Single on Saskatchewan Sour Cherries (Foeder-aged, secondary on fruit)
7%
Fruit Bomb Saison (Foeder-aged)
5.2%
Golden Saison in Solera (Foeder-aged)
8.5%
A mixed fermentation farmhouse style ale, a portion of which was aged in Chardonnay barrels. Dry hopped with El Dorado, this strong ale features aggressive Brettanomyces funkiness and mild oak.
8%
Resembling a whipped Whiskey Sour, this golden ale is brewed with rye and aged in bourbon barrels. The addition of lemon zest and a dose of nitro round out this cocktail-inspired ale.
8.2%
This farmhouse ale was aged for one year in tequila barrels then refermented with brettanomyces and citrus fruit, creating earthy flavours of herbs and spices.
6%
This barrel aged wild ale is brewed with blueberry skins and refermented with unpasteurized blueberry juice.
5.4%
This beer was inspired by one of our barrels exhibiting strong wine characteristics, and was carefully blended to a complimentary level of tartness to enhance the vinous character. Finally, it was dry hopped solely with Galaxy hops. Blended with our friends from Farmhouse Fest.
5.8%
A blend of oak barrel aged beer conditioned on gin botanical infused orange zest, coriander, and sea salt. This beer was conceived as our beverage of choice to consume in a farmer’s field for a certain festival or backyard patio on a hot summer day. Blended with our friends from Farmhouse Fest.
Grenache and Cabernet Sauvignon grape must aged 6 months in wine barrels with multiple brett, lacto and saccharomyces strains.
Barrel fermented mixed fermentation with passionfruit.
Local Apricots fermented with multiple brett, lacto and saccharomyces strains in wine barrels for 1 year.
5.6%
Sour ale with Damson plums, aged in French wine foudres for 10 months.
6.5%
A tart and fruity wild ale with raspberries and blueberries, dry hopped with Citra.
8.1%
A blend of 1 and 2 year old barrel aged saison that were racked onto 500lbs of the finest Ontario golden plums of the season (80%), Niagara riesling (10%), and a delicate saison that had been aging on A TON of Pearl Morrisette orange wine skins in a really small stainless steel tote (10%).
7.8%
A blend of 1 year old barrel-aged saison with black and red raspberries (50%), saison aged on cab franc skins (35%), and high acid Ontario pinot noir (15%).
6.1%
A collaboration with our good pals, confidants, colleagues and colluders, Bellwoods Brewery. Mixed fermentation barrel-aged sour beer with blue plums, Niagara riesling and fresh pilsner.
7.4%
A blend of 1-2 year old Brett saisons aged in neutral wine barriques (225L), then blended in stainless steel with blackberries, Saskatoon berries, a small quantity of sour cherries, and a splash of Niagara pinot noir at bottling.
7.7%
A blend of 1–2 year old barrel aged saisons blended in stainless steel with generous heaps of red red red raspberries and ~20% pinot noir, bottle conditioned to taste.
5%
Blend of lambics aged 18 to 20 months and of Bergeron apricots, sourced from environmentally-friendly and sustainable agriculture. 300g of fruit blended with one litre of lambic, soaked for five weeks for the lambic to extract the fragrances and flavours of the fruit.
5%
Gueuze is the ultimate result of a complex blend of lambics of different ages and with different tastes kept in oak barrels. The brewer’s main task involves tasting and he or she will have to try around a dozen lambics from different barrels, finally selecting five or six. It is by this method that gueuze 100% lambic, presenting the typical characteristics of Cantillon Brewery’s beers, is produced.
Will be pouring: Atwood, Blindman, Burdock, Cantillon, E9, Floodland, Gigantic, Holy Mountain, Stillwell, Tilquin, and Upright
7.1%
Dry-hopped, mixed-culture fermented farmhouse ale.
8%
Mixed-culture fermented barrel-aged Belgian-style blonde ale.
6.6%
Dry-hopped saison, brewed with Cascade and Styrian Celeia, brewed for our 5th anniversary.
5%
Belgian-style table beer fermented with brett.
4.1%
Grisette seasoned with juniper berries and can/keg conditioned.
6.5%
The very first harvest of newly planted cider apples from our orchard on the farm. Naturally fermented with wild yeasts. Complex, wine-like bouquet. Pale straw colour belies a nuanced, full-bodied cider with lively acidity. Very dry.
6.2%
Wild-fermented apple cider aged on crushed raspberries. Blended with Porters Perfection and Michelin bittersweet apples. Berries on the nose, tart raspberry on the palate, mild astringency. Very dry.
4.6%
Single varietal Spartan natural cider. Wild fermented slowly over eight months using the traditional Keeve method. Residual sweetness. Unfiltered. Notes of ripe, fresh-picked apples. Low intervention results in a true expression of an apple with unique Summerland origins.
6%
Red wine (Rioja) barrel-aged saison with kelp and pu'er tea. Tête d’Allumette (Quebec) collaboration.
6%
Barrel-aged saison with buckwheat honey. La Goutte d’Or (France) collaboration.
7%
First time in 4 years we've released this version of barrel-aged saison Cassis, with more blackcurrants added after the barrel-ageing.
7%
Saison with black raspberries (collab with Bodeagas Moraza, Rioja, Spain)
5.7%
Barrel aged farmhouse ale.
5.9%
Wild ale with Bing and Montmorency cherries.
5.8%
Peach and apricot wild ale.
5.9%
Wild ale with cherries and raspberries.
7%
One of a trio of sour wheat ales were brewed in August of 2018, aged in our American white oak foeders for eight months on six different brett strains and our house souring culture before getting rack onto loads fruit for further maturation. The golden base sour was created to let the Raspberries and Red Currants shine for an easy-drinking complex sour.
7%
One of a trio of sour wheat ales were brewed in August of 2018, aged in our American white oak foeders for eight months on six different brett strains and our house souring culture before getting rack onto loads of Rhubarb for further maturation. The golden base sour was created to let the rhubarb shine for an easy-drinking complex sour.
7%
One of a trio of sour wheat ales were brewed in August of 2018, aged in our American white oak foeders for eight months on six different brett strains and our house souring culture before getting rack onto loads of plums for further maturation. The golden base sour was created to let the plums shine for an easy-drinking complex sour.
9%
This wood aged sour ale was brewed in September 2017 and put into barrels with a sour culture and wild yeast. It was racked out of the barrels and onto L'Acadie grape must from Whispering Horse winery September 2018, then aged on the fruit for 4 months followed by a month of bottle conditioning.
7.2%
Aged in our white oak foeders for over a year. 11 months into the aging process we added sour cherries and black raspberries.
6.2%
Berliner Weisse style wheat beer fermented with tangerines and a proprietary blend of Brettanomyces and Lactic Acid Bacteria. 100% French oak-aged and matured 8-36 months.
5.9%
Saison aged for 14 months in French (75%) and American (25%) oak barrels with Brettanomyces lambicus and Lactobacillus brevis.
6%
A blend of mixed culture beer fermented and aged in oak and refermented on peaches. The 2018 harvest blend was created from a blend of aged mixed culture beers brewed with spelt and wheat. this blend was refermented on organic Red Haven peaches grown in Bridgeport, WA by Rick and Marilyn at Rama Farm. After refermentation it was again fermented in the bottle.
6.7%
This beer was created using 2018 harvest Honey Punch pluots from Collins family orchards in Selah, WA. These tree ripened, late harvest pluots were referemented on a blend of mixed culture beer including a large portion of spelt beer fermented and aged in an oak tank.
6.7%
A blend of the last remaining barrel from Batch 001 at Floodland and other well aged barrels, refermented on organic Washington grown whole cherry and blackberry, all from a co-op of small family farmers in Okanagan County in Eastern Washington. Cherry heavy, but blackberry plays a distinct role. Apparent and concise acidity. Made for Bottleworks 20th anniversary.
7.6%
Ale made from Washington barley, buckwheat, and hops, fermented in oak with our (Washington captured) wild culture. Native refermentation on grapes from Weathereye Vineyard, Washington State.
8.3%
Ale fermented in oak. Native refermentation on grapes from Johan Vineyards, Willamette Valley, Oregon.
6.5%
Tart farmhouse ale that was aged in a foeder on Spanish cedar and then blended with a tequila barrel aged saison, finished on Granny Smith pumice.
7.3%
Aged in Okanagan red wine barrels, our cherry brett saison is invigorated by wild yeast strain Brettanomyces and conditioned on local sour Montmorency cherries, inviting impressions of cherry pie and tart pit fruit.
6.5%
Crabapple and cranberry sour farmhouse ale aged in an oak foeder for over a year. Subtle notes of cranberry complement its nuanced tannic apple character, producing a balanced sour ale which will continue to develop with age.
5.8%
Blended barrel aged tart farmhouse ale, conditioned on second use cherries and red currants.
5.5%
Wheat ale aged on nectarines in red wine barrels for 12 months then blended with witbier and aged on apricots in an oak foudre for 3 months.
5.5%
Pluum is a dry-hopped, foeder-aged sour plum ale brewed with elderberry and salt. The use of both Damson and Mirabelle plums from BC's interior evoke aromas of ripe pit fruit while the addition of Brett lambicus adds a nice layer of funk. Juicy and tart with a saliferous warming mouthfeel.
5.4%
Light, hoppy, partially barrel-aged, foudre-fermented ale, blended with mature beer, dry-hopped and keg-conditioned with honey.
4.4%
Lightly tart ale fermented in a foudre and finished in oak and stainless, keg-conditioned with honey.
7%
A blend of mature, barrel-aged beers refermented with Viva Farms raspberries and keg conditioned with honey.
5.2%
Fresh Skagit-grown hops were added to hot wort, which was chilled overnight our coolship, fermented in an open foudre, blended with barrel aged beer, and naturally conditioned with honey.
6.6%
Barrel-aged mixed fermentation brett saison with Gewürztraminer.
6.9%
Hop mimosa cider with Citra & Vic Secret hops, orange & grapefruit zest.
7%
Funky pants is a Belgian inspired beer, with a mild acidity and a funky Brett character. We fermented this beer in stainless with a unique blend of yeast and bacteria
6.6%
This golden sour aged in oak barrels for 12 months, spending the last 5 months conditioning on second use pinot noir grapes. It was then blended with a barrel of brett saison to balance acidity and add a subtle layer of brett flavors and aromatics.
8.5%
Sacrament is a line of beers fermented and aged in oak on grapes. The 2 versions of 2019 Sacrament are Carménère and Cabernet Sauvignon. Both versions started as blends of multiple wheat-based beers that were fermented entirely in oak with house wild cultures. The blends were then transferred into oak barrels from JB Neufeld Winery - one on top of crushed Carménère grapes from Chukar Vineyards in Yakima WA, and the other on top of crushed Cabernet Sauvignon grapes from River Ridge Vineyards in Yakima, WA.
6.4%
Every year, we release multiple versions of a beer called Sacrament, which is aged on various Washington grown grape varietals. Once the Sacrament barrels are emptied, we keep the grape pomace in the barrels and immediately fill them with a finished blend for a quick 24hr contact time (similar to Rosé), and that beer becomes Offertory. The 2019 blend of Offertory is a blend of two separate mixed fermentation Saisons that were fermented and aged in oak. The blend was then transferred onto Cabernet and Carmenere grape pomace before being bottle conditioned with Brett.
5.5%
Aboundment was brewed with pilsner malt, wheat, and rye, and hopped with Citra pure leaf and Crystal. It was fermented with a house mixed culture in one of our oak foudres, where it continued to age for 2 months. It was then dry-hopped with generous amounts of Ella and Amarillo.
6%
Arbogast Screams is a blend of various oak aged, mixed culture beers that went through a secondary fermentation in former red wine barrels on top of a large amount of lingonberries. Conditioned with Brett.
5.1%
A mixed culture saison hopped with Galaxy and Mosaic. Demonteller was fermented and aged in one of our foudres, creating a delicate oak character that balances out a subtle acidity.
6.1%
Pale and aromatic, with a soft minerality, Witchfinder is a refreshing young saison. Brewed with Pilsner malt and wheat, and fermented with a mixed culture of saison strains. Hopped with Saaz and Amarillo, this farmhouse style beer is full of floral and citrus hop notes, and juicy fruit esters.
5%
Covenant is a rotating mixed fermentation saison brewed with pilsner malt and wheat and fermented in oak puncheons.
6.5%
A multigrain saison fermented with a mixed culture of farmhouse saison yeast and brettanomyces, then conditioned for 5 months in Chardonnay barrels.
2.8%
Brewed with a base of wheat and raw wheat, lavender and chrysanthemum flowers in the boil, then soured and fermented with our mixed house culture.
5.5%
Brewed with pilsner malt, wheat malt, and raw wheat, Lauma was fermented in stainless with a 50/50 blend of Westmalle and La Chouffe yeast then transferred to foeder onto our house brettanomyces culture. After 3 months of conditioning in oak, Lauma was then dry hopped with El Dorado and Mandarina Bavaria hops.
5.7%
Barrel aged golden sour with Okanagan peaches, vanilla, and cinnamon. Aged in wine barrels and bottle conditioned.
5.3%
Barrel aged golden sour with Vancouver Island kiwis, lime zest, and El Dorado hops. Aged in wine barrels and bottle conditioned.
6.4%
Barrel aged sour red ale. Aged in wine barrels and bottle conditioned.
6%
Barrel aged saison dry hopped with Loral. Blend of 60% barrel aged saison and 40% fresh saison. Aged in wine barrels / stainless and keg conditioned.
5.6%
The first of a series of farmhouse ales brewed with different combinations of winter citrus fruit, Provenance with Lemon and Lime is a dry, highly-attenuated, authentic farmhouse ale, brewed with Hill Country well water, malted barley, malted wheat, hops, and fermented with a unique blend of brewer’s yeast, native wild yeast, and native souring bacteria.
6%
Vague Recollection takes a resourceful approach to beer making, similar to how we age beer on "spent" fruit to make beers like La Vie en Rose and Detritivore. Instead of discarding the pomace (left over from stems and fruit solids) from our Sangiovese and Tempranillo beers, we aged beer separately on each varietal's pomace and blended the results of the two. Unfiltered, unpasteurized, and 100% naturally conditioned.
5.5%
Our blend of one, two and three year old 100% spontaneously fermented beer. Our goal is to honor tradition while making a beer unique to the Texas Hill Country, our winter microflora, and the people of Jester King. We brew with water from our well, grain from our local maltster (Blacklands Malt), old hops from the attic of our barn, and ferment with ambient yeast collected overnight as the wort cools in our coolship. We spontaneously ferment in oak barrels, blend across three years, and 100% naturally condition for almost a year in kegs and bottles resting on their sides.
6.4%
A blend of 100% spontaneously fermented beers, refermented with 2,000 pounds of Muscat grapes from Sulpher Bluff, Texas.
4.8%
A lively and lifted beer that encompasses our in-house natural souring method combined with a lovely Farmhouse style ale and local Australian hop flowers. Born from an urge to create a highly drinkable pale-coloured sour ale that was refreshing and great with food matching. La Sirène Paradoxe and hence it's name is referring to how this beer crosses over to almost tasting like a fresh white wine. Classic grape characters and juicy yet tangy green fruits dominate with a bracing acidity that delivers a dry, creamy and refreshing finish that very much deserves another!
6.5%
La Sirène Saison is a beer that is special to our hearts and is a tribute to the style born in the Wallonia region of Southern Belgium where these Farmhouse styles were brewed to quench the thirst of field workers. Our classic award-winning Saison pours a deep golden orange with aromas of wild fruits. Complex rustic flavours of spice and a little funk (courtesy of our yeast) combine deliciously to finally deliver a dry crisp finish.
7%
A blend of our Classic Saison vintages aged in Burgundian Barriques and Hogsheads since 2015 and 2016. The Reserve Saison displays generous oak character and balance with ethereal yet rustic notes of the indigenous wild yeast residing within the walls of our brewery. The Reserve Saison is the ultimate expression of our site and House Style, imparting a sense of place, time and season to this wild ale.
Will be pouring: The Wild Beer Co.
7%
Albicocchina or little apricot, is fruity, sour and complex. A rustic farmhouse ale aged in wine barrels on more than 400 pounds of fresh whole apricots from our friends’ farm in Naramata. Pours a cloudy golden yellow with a silky white head. Aromas of fresh apricot and Brett funk lead to flavours of stone fruit, subtle oak and bright acidity.
7%
Mixed fermentation sour aged on fresh Aldergrove Montmorency cherries in red and white wine oak barrels. It pours a light pink with a silky white head. Lasting aromas of grapefruit, subtle oak and red fruit lead to complex flavours of cherry and coconut with subtle funk and soft tannins. The finish is bright and complex.
7%
Blend of 2 year and 6 month wine barrel aged mixed fermentation sour ales, aged for an additional 6 months in wine barrels on Gamay grape pomace. Light funk, balanced acidity with moderate tannins. Black pepper and ripe berry.
Blended barrel aged mixed fermentation sour collab with Coalesce, Temporal, Brassneck, Juice Bar. Cinque Sensi began as a multi grain base that was open fermented in barrels, it was then blended with an old barrel that Coalesce had tucked away for over a year. At this point we added the natural wine yeast, propped up by Jeff at Brassneck, and allowed it to ferment and condition for 4 months before being carefully blended with a portion of a barrel provided by Temporal. The blend then aged for a full year before being bottle and keg conditioned. Enjoy aromas of lemon, peach and melon that lead to complex flavours of apricot and coconut with a vinous quality and balanced acidity.
8%
We fresh pressed local foraged apples which yielded about 125 litres of juice which we then spontaneously fermented in an open top barrel. Once fermentation had begun, we then added around 125 litres of beer wort and allowed them to co-ferment for a few weeks. Aged in a single wine barrel 8 months before being bottle conditioned, the resulting graf is a clear refreshing balance of both cider and beer. Aromas of sour apple and pear that lead to flavours of apple and citrus with a subtle spice and moderate funk full body and dry finish.
7.1%
A super small, super special release of blended barrel aged sours and an intense amount of fruit.
5.7%
A super small, super special release of blended barrel aged sours and an intense amount of fruit.
8.1%
Red wine barrel aged saison conditioned on Chardonnay grapes.
5.4%
Rye Grisette. Intriguing aroma of hay and pastoral funk w/light crips lemon acidity.
6.5%
Inspired by the Basque region of Northern Spain, where cider is a way of life. This cider is wild fermented with fresh pressed local apples, like all NOMAD ciders. It's unfiltered and un-pasteurized, and fermented on apple pomace. There is a mild brett fermentation and lactobacillus fermentation to gently sour it. The result is a fresh, cloudy and funky cider with high acidy.
7%
Fresh local apple juice was pressed and then local Summerland Pinot Noir skins were added and co-fermented over 6 months. Mild brett fermentation makes way for a more complex flavor profile and mouth feel. The result is an apple cider with typical naturally made Pinot Noir characteristics such as cherries, raspberry and earthiness.
7%
Fresh local apple juice was pressed and then local Naramata Syrah skins were added and co-fermented over 6 months. Classic Syrah/Shiraz pepper on the nose, tart berries with tobacoo and savory herbs on the palate lead to a clean dry finish.
7%
Buckwild is a stainless-aged mixed-fermentation bière de garde with buckwheat.
6.5%
Metal Face is a mixed fermentation farmhouse ale that utilizes a blend of house saison yeast, brettanomyces, and lactic-acid producing bacteria.
6%
Saison Rose is a mixed-fermentation farmhouse ale fermented with Pinot Noir grapes and aged on estate-grown cherries, strawberries, and raspberries.
7.6%
Flatlander is a mixed-culture sour saison, aged in French Oak wine barrels for seven months and spiced with lemon peel and black pepper. This crisp, tart, and rustic saison has bright citrus notes accompanied by spicy, peppery phenols, light earthy funk, oaky tannins, and a fruity nose of pear, stone fruit, and white wine.
7.3%
Our newest addition to the cocktail-inspired barrel-aged beer series features a fun spin on the Southside cocktail—a mojito made with gin instead of white rum. This tart, golden blend was aged in gin barrels for seven months with the addition of fresh mint and lime zest, which contribute refreshing notes of peppermint tea and citrus oils to complement the herbal and floral gin aromatics, along with the tangy lactic sourness.
7.8%
Beer-cider hybrid of part wort, part apple juice, fermented with six different strains of Brettanomyces and aged in rye whiskey barrels for four months. Notes of white wine, spicy rye, and slight funk, with a dry cider finish.
7.5%
Golden sour ale aged in tequila barrels for six months and conditioned on ruby red prickly pear and primed with agave nectar. Fruity notes of watermelon, strawberry, and kiwi, along with grassy and earthy tequila notes. Pours bright red.
7.8%
Spelt Right is a Sour Ale brewed with spelt malt and aged in gin barrels for four months to impart resinous herbal aromas of spruce, pine, and rosemary. The gin botanicals shine through in this tart, dry, golden ale with a dominant nose of juniper berries and notes of lemon peel, white grapes, ginger, nutty spelt, and subtle oak, balanced out with a tangy acidity and light tropical funk.
7.2%
Troika is a complex blend of sour reds aged in port, red wine, and chardonnay barrels for up to eleven months, with hints of dried figs and vanilla beans to round out the acidity. Fruity aromas of sweet plums and red currants are complemented by notes of raisins, prunes, caramel and spicy oak tannins, along with a soft Brett funk and lingering tart, dry finish.
6.8%
Golden ale aged in vermouth barrels with brettanomyces bruxellensis.
6%
Lager aged in vermouth barrels with brettanomyces bruxellensis.
6.8%
This Farmhouse Ale was re-fernented in french oak with Black Limes and a bacterial culture consisting of Brett, Pedio, Lacto, and Sach yeast. Golden in colour, with hints of black lime and pronounced oak.
6.8%
This Farmhouse Ale was re-fernented in french oak with hibiscus and a bacterial culture consisting of Brett, Pedio, Lacto, and Sacch yeast. A rose hue, with complex sourness, and slightly tannic on the back end.
7.5%
Handcrafter cider made with apples from old orchards rooted for more than sixty years in the Araucania Region of Southern Chile, reviving the tradition of cider making. Fermented a 2nd time in the bottle.
Will be pouring: Garden Path Fermentation
3.8%
Dry, light, refreshing with a vibrant citrus nose. Egyptian rose & citrus tincture, grape skins. Apple varieties — McIntosh, Empire, Cortland, Red Delicious, and Macoun.
5.9%
Conditioned on guava and refermented with Brettanomyces, Secretariat has tropical fruit notes and finishes dry. It can enjoyed now or cellared for more Brett funk. Secretariat is refermented in the bottle.
Generous additions of Nepalese Timut peppercorns and refreshing lemon make this bright and dry Saison burst with notes of tropical fruit, galangal and citrus rind. Equally at home on the dining or picnic table, Lumēna will shine no matter the occasion.
Some people celebrate 1000... not us! Our 999th batch was brewed using 100% Bohemian Floor Malted Pilsner malt and a generous late hop addition of Saaz, Mittelfrüh and Nelson Sauvin hops. For a little excitement, we added a strain of Brettanomyces from a 40-year-old bottle of Hochschule Berliner Weisse (harvested by our friends at Escarpment Labs) at bottling and then left them to slowly condition.
Foeder-aged Belgian style golden ale. House Of Funk (North Vancouver) collaboration.
Saison with guava and brett — this is Secretariat with a new name for 2019.
6.3%
A very special annual beer, Glou starts as a blend of the best of our cellar, many very diverse barrels of mature beer are added to a large quantity of freshly pressed NS-grown NY muscat grape skins for a 2-4 month re-fermentation. The result is a beautiful, pink, aromatic potion that makes us rather excited. The 2019 blend, which will come out this spring/summer, uses 1,000 lbs of NY muscat from Benjamin Bridge winery.
Bière de Coupage is something we've been interested in at Stillwell Brewing. Historically it's more of a practice than a style, usually cutting older, “stale” or sour beer into fresher beer either to add interest to the fresher beer or to find a home for a quantity of beer too stale or sour to drink on its own. Here we blended a single barrel of old, sour saison into a much larger portion of fresh Easy, and then dry-hopped the blend with some of our favourite hops.
A special small-batch beer-wine blend of a single barrel of well-aged saison with 100 or so litres of Ortega wine from Blomidon Estate.
6.9%
Five was brewed to celebrate the 5th anniversary of Stillwell on Barrington St. Fermented and aged in single 700L, first-use Pineau des Charentes puncheon with Nova Scotia honey for many, many months, Five is lightly tart, highly aromatic, vinous and delightful.
8%
Wild multi-culture saison aged in French oak barrels with Muscat grape must. A fruity & complex wild farmhouse style ale with aromatic notes of oak, lychee & sweet grape. Christened for the Egyptian city where the florally-fragrant muscat grape has been cultivated since ancient times.
5.6%
This West Coast Sour with black currants from the Fraser Valley, has been barrel-aged for over a year, blended with a 2014 Lambic-style ale and is partially bottle conditioned. The currants lend berry character but with a dry herbal note (rather than sweetness) – kind of like walking on ground cover herbs on a very hot, dry summer day. There are aromas and flavors of oak, black tea, and tobacco.
6%
This dry bright Saison was aged in ex-Riesling barrels with a unique Brettanomyces yeast culture. The result is a beer, not unlike the wine, with flavours reminiscent of lime, petrol and white grape.
Complex and bright, this farmhouse beer was brewed with spelt and rye, and aged with a multi-culture from a venerable Flemish lambic brewery. Redolent of tropical fruit and ripe pineapple with an underlying minerality and dry finish. Official 2019 Farmhouse Fest collaboration beer.
5.2%
A blend of 3 barrels aged on average for 13 months. Conditioned on whole blackcurrants for 4 months.
6.4%
Blend of two wine barrel aged beers with an average age of 14 months. Conditioned on local field ripened whole strawberries.
5%
Unblended white wine barrel aged beer with Nelson Sauvin hop terpenes.
5.3%
A blend of two barrel aged beers (tequila and wine barrel) of an average of 13 months of age conditioned on locally grown whole redcurrants and cranberries
5.3%
A blend of three beers aged for an average of 13 months in wine barrels. The beer was conditioned on locally-grown whole blueberries for two months following blending. Tranquility was bottled straight from the fruiting barrel without added sugar for bottle conditioning, which means it intentionally has almost no carbonation.
5.8%
Sour ale with juniper, wormwood, gentian root, cinchona bark, and citrus. Blend of gin barrel aged beers age on average for 16 months.
5.3%
A spontaneous fermentation beer obtained from the blending of a low alcohol lambic (called Meerts or March beer) with 1 and 2 years old lambics matured in oak barrels. Unfiltered and unpasteurized, it is re-fermented in kegs for a minimum period of 3 months. The lambics used were fermented and matured in our own oak barrels at the blendery, made from worts brewed by Boon, Lindemans and Girardin.
4.8%
This beer is a lighter version of our Oude Mûre Tilquin à l'ancienne. Same recipe with 260g frozen blackberries per liter, but lighter in alcohol, due to the use of a blend of 50% Meerts and 50% 1 and 2 year old lambics.
5.3%
This beer is a lighter version of our Oude Questche Tilquin à l'ancienne. Same recipe as the Oude Questche Tilquin à l'ancienne with 250g fresh plums per liter, but lighter in alcohol, due to the use of a blend of 50% Meerts and 50% 1 and 2 year old lambics.
5%
This blend is a friendly tale of two fire halls on neighbouring islands: vintage apple varieties Liberty and Jonafree from the Money family orchard by the old Saturna fire hall were pressed and fermented with heirloom Cox’s Orange Pippins and Belle de Boskoops from the old trees at fire hall #2 on Pender Island. A rich, balanced cider that was keeved over the winter months to retain a natural, residual sweetness.
7.2%
For this batch we boated to obscure islands, scaled fifty foot wild pear trees, and snatched golden, tannic fruit from under the noses of island sheep and horses alike. Pressed from astringent wild seedling pears, perry pears from Samuel Island and Louise Bonne de Jerseys from Old Orchard Farm on Pender Island, this is a proudly traditional perry. The pears were milled, macerated for six hours to soften the tannins, and fermented wild.
7%
A sparkling Pender Island cider aged on whole summer plums and blackberries we picked from farm hedgerows around the island, as well as currants from Burnfoot Farm on Mayne Island. Ruby-hued and dry with a pleasantly tart finish, this batch evokes sun-warmed strawberries and golden straw on the nose and palate.
7%
We recreated a blend that would have been commonly found on homestead tables: Melba, Golden Russet, Winter Banana, and Gravenstein, along with a mix of English bittersharps from homesteads on Pender including our cidery orchard.
7%
Our annual blend of pears and apples from the old orchards of Port Washington on Pender Island. A cider with brett-y, farmhouse funk, and a perfect balance of pear sweetness and apple acidity.
6.1%
During the harvest season of 2018, we isolated a strain of lactobacillus off the skins of apples from Dominion Cider's orchards. We then used this bacteria in conjunction with a blend of sacch and brett strains to ferment a simple farmhouse style beer in neutral oak barrels. It was then blended with Dominion's wild fermented cider made from Aurora apples creating a harmonious blend of crispness and funk.
6.7%
Inspired by the cocktails of The Keefer Bar, we brewed a wild ale into second use bourbon barrels. Osmanthus flowers were then cold steeped in the beer briefly before packaging. Notes of black tea, bourbon, lemon, and apricot all combine to create a complex yet refreshing take on cocktail creativity.
7.9%
Inspired by one of our favourite cocktails, the Margarita, this farmhouse style ale was fermented and aged in reposado tequila barrels for 8 months. We then rested it on a healthy dose of lime zest right before packaging to create a beer bursting with fresh citrus and floral notes balanced with a light acidity and tequila on the finish.
5.8%
Pollen is an oak aged farmhouse Ale finished on honey. We brewed this beer using malt from the Skagit valley and locally sourced honey, then aged it for 8 months in Okanagan wine barrels. An homage to the ingredients that surround us, this beer drinks light and dry, with the honey lending a beautiful floral nose and a touch of sweetness.
5.6%
Initially brewed into stainless, this beer was dry hopped with a large dose of Mosaic and Amarillo before being moved into oak. Wild yeast and bacteria were then added to encourage long term bio-transformaton of hop compounds giving it a complex, dry, yet tropical aroma and flavour profile.
Will be pouring: Bereziartua, Graft, Quebrada del Chucao, and Shacksbury
Will be pouring: Ale Apothecary, Bellwoods, Bench, Blackberry Farm, Blood Brothers, Dunham, Jester King, and Oxbow
6%
Fantasia has been brewed annually since 2008 using peaches from Baird Family Orchards. Each vintage features a layered nose that leads into a deep profile on the palate, with complex acidity achieved through extended aging. 2018 is the eighth vintage for Fantasia, our first barrel fermented fruit beer. We opted for two different peach varieties harvested late into summer and full of flavor.
8%
Hearts' Beat is a bold fruit beer fermented entirely in oak casks full of fresh cherries. It bridges elements from the world of wine with its tannic structure and varietal depth showcasing Oregon's finest fruit.
8%
Pathways Saison is a mixed fermentation beer blended from a lot of barrels varying in vintage from three to nine months. Multiple yeast and bacteria strains develop complex flavors and aromatics within a saison base featuring classic malt flavors alongside an attractive hop profile with herbal, grass, and soft lemon notes.
5.2%
Saison Ellende is an amaro inspired brew blended from nocino (walnut liqueur), fortified muscat, and pinot noir barrels.
5.2%
Two Tone Saison is a blend of fresh beer with year old barrel aged saison, bringing together apricot with dank and fruity hops — Crystal, Cascade, and El Dorado. Dry, bright and flavorful with hop oils and light acidity across the palate, the Two Tone modifies a historic style to modern tastes.
5.7%
A Single Branch started its life as a Flanders inspired sour red. The beer underwent primary fermentation with red wine yeast, brett, & lactobacillus before laying to rest for five months in red wine barrels. 200lbs of gorgeous, Balaton sour cherries from Jobst-Hof Orchards (just a bit up the highway from the brewery!) were then popped into one of our stainless tanks. We transferred the beer on top of the cherries for 6 more weeks of conditioning. Over that period, the sugars in the cherries fermented out & we picked up a ton of flavour & colour - including vinous character from the prolonged skin contact.
6%
Our first bière de coupage, this release was made with 40% mature oak-aged sour beer and 60% stainless steel fermented hoppy farmhouse ale. This blending ratio creates a beer that balances the bright, fresh, and moderately bitter hop character of the stainless portion with the tart, complex, and brett-forward flavours of the barrel aged sour portion. The blending, the barrel aging, and the fresh and modern dry hop with Amarillo, Citra, and Motueka make Blending In a prime example of what we do.
5%
With a seasonally appropriate warm and rustic rye flavour, this is our ode to traditional belgian style farmhouse brewing. Based on a classic saison, our twist is that we dose the beer with brettanomyces yeast strains on bottling day. This beer then undergoes a metamorphosis with the new yeast protecting the existing hop flavours while it adds its own wild and rustic expression over time. We kettle-hopped generously with Styrian Goldings and lightly dry-hopped with a carefully selected blend of Czech Saaz, German Tettnanger, and New Zealand Motueka.
6.8%
Painted Caves is a dark sour aged in french oak barrels that previously held BC red wines, it was allowed to slowly mature for months with a mixture of three strains of brettanomyces, our saison yeast, and lactic acid bacteria. It’s deep brown colour with ruby highlights comes from a blend of the oak and a mix of UK and Belgian roasted and caramelized specialty malts to compliment the BC grown base malt. This beer was lightly dry hopped right in the barrels with UK Bramling Cross to help bring out the dried dark fruit character of the crystal malts.
5.4%
This beer is, at its core, a brett saison/hazy IPA hybrid with a fair dose of oats and a softer carbonation to compliment the juicier aspects of the massive whirlpool and dry hop additions of tropical fruit forward Citra hops. Precipitous was fermented with a blend of 6 different strains of brettanomyces and our favourite strain of saison yeast.
4.1%
A light summer session ale, Under the Sun is a full mixed-fermentation sour wheat beer complimented by the addition of sweet orange, lemon, and grapefruit. We also dry hopped with a modest charge of El Dorado hops for a super bright tropical fruit aroma. Under the Sun is a beer to be paired with and inspired by the beautiful Okanagan summer sun. In many ways, this is our answer to the ubiquitous summer radler, but we’ve got all those delicious sour and citrus flavours without all the extra sugar of unfermented soda blended in. This beer is bright, crisp, tart, and refreshing and is best enjoyed with friends while taking in the sunshine.
4.6%
This beer has come out of our shared love of wild yeasts, slow beers, local fruit and the beauty of barrel ageing. Our collaboration is as close to a rose beer as you can imagine; a beautiful pink rose-colour leads to a gentle aroma of sweet almonds, cherries, herbal notes of oregano and thyme with a nice hint of cranberry. This is a very delicate beer that explores balance fruit character whilst not overpowering the beers flavour. Loverbeer (Italy) collaboration.
4.6%
A transcontinental barrel aged sour saison — the wild yeasts of Missouri have been flown to us to mingle with the Somerset beasties. Brewed without hops, we have incorporated the colour red with the additions of pomegranate and rose petals. Side Project (Missouri) collaboration.
4.5%
Juicy, tart gooseberries and our own culture of wild yeast from local orchards give this a gentle acidity. Whilst a generous dry-hop of complementary hops enhance the fruitiness and give a light but moreish bitterness.
New for 2019, we’re devoting an entire tent to non-farmhouse beers and ciders for when you want to give your tastebuds a break and enjoy something a little different. Here are the first few confirmed, more still to come. These palate refresher beers begin pouring at 1pm.
7%
IPA
4.5%
Corn Lager
7.5%
IPA
4.8%
Witbier
5%
Pilsner (foudre-aged)
6.5%
Semi-dry Cider
5%
Pilsner
7%
IPA (contains lactose)
4.9%
Lager