Selection

Originally part of a dark-and-light series, this sour beer is described as drenched in local blueberries and deep-purple blackberries. At ten per cent alcohol, it brings those two berries into the darker half of the series. The documented recipe names both fruits directly, pairing a local blueberry addition with blackberry in this documented fruit sour release.

Made with the named candy, this sour beer departs from German-purity-law convention in favour of a confectionery recipe. The brewery presents it for drinkers who enjoy that candy and for those who simply love its stated flavour. The release description explicitly records both the confection and the sour style, bringing the familiar sweet into a packaged beer.

The recipe combines Canadian and German pilsner malts with noble hops and traditional techniques. An exact specialist profile records a clean malt backbone, floral and herbal hop aromas, and crisp bitterness. The recipe and tasting record align around malt and noble-hop character, with the same exact-product account also documenting the beer’s crisp bitter sensory profile.

Black in colour yet light on the palate, this lager shows gentle roastiness and a crisp finish. A second official description adds clean, toasty malt, a subtle floral note and wild black rice. The beer remains crisp and dry despite its dark appearance, and the merchant’s exact product record lists grilled meats or seafood as pairing suggestions.

This summertime salted sour combines tangy kiwi with sweet mango, acidity and a sprinkle of salt. The exact release profile records five-point-three per cent alcohol and presents the two fruits together in one sour-beer expression. Kiwi supplies the documented tangy note and mango the sweetness, while acidity and salt are also specifically named in the brewery’s description.

Described as a German Leichtbier, this low-alcohol lager is documented as extra clean, crisp and dry. The exact specialist record lists three-and-a-half per cent alcohol and twenty-five bitterness units. Those style, flavour and technical details describe the beer, while the same product source also records production in North Vancouver, British Columbia, for this specific release.

This fruited sour is fermented with a house mixed culture of Lactobacillus and Saccharomyces strains, then aged on large quantities of British Columbia-grown red berries. The exact-product record lists five-point-five per cent alcohol and identifies the beer as crafted in British Columbia. The retained account documents mixed-culture fermentation, sour character and red-berry fruit from the ageing addition.