Our Current & Previously Brewed Beers
Currently On Tap at the Brewery
Our Germen Wheat Beer is fermented with a traditional Hefeweizen yeast. It’s full of bright banana notes, a bit of citrus, plus a bit of clove in the background. We modified the traditional recipe a bit using malts you wouldn’t normally see in this style to produce a beer with a bit more weight and malt character.
Produced to emulate one of our favourite grape varieties, muscat. We added peaches, grapefruit and orange zest to the boil along with a few hops for flavour but not bitterness. Once we moved the beer to the fermenter we added fresh NS strawberries & after several days dry hopped with hops carrying citrus character. An enzyme was also added to make this beer very dry, hence the Brut designation. And like a wine this beers aromatics open up in the glass.
I built the beer to resemble one of my favourite wines, South African Pinotage. Our house Porter recipe, put it in charred rum barrels that Ironworks Distillery used to age rum in, then added Black Raspberry puree, fresh Blackberries & Blueberries. You’ll find notes of vanilla, caramel, and a bit of smoke from the barrels & porter, combined with balanced berry flavours.
Small Lot Series
Our Small Lot series is a selection of limited releases with which we have the ability to explore and discover both traditional beers as well as different recipe formulas. Small lots provide a venue for us to showcase different styles for some and show creative expression for others.
Built on a grist made up of mostly Maris Otter, along with a bit Caramel malt to provide some colour, mouthfeel, and sweetness. Then hopped with Citra and Simcoe (to 50 IBUs), and dry-hopped with more Citra to give aromas of ripe peaches, tropical fruit, and citrus. Balanced by a firm bitterness in the finish.
Our Reserve Series is our premium tier and beers that we are particularly proud of. These unique beers are limited production and will focus on the use of special ingredients or rare styles. Some may be perfect for additional aging time, but we'll let you know.
Three different Belgian yeast strains were used and a ten week fermentation took place to make this Tripel. This beer is quite aromatic with spices, particularly clove & supported by fruit esters such as banana, orange & apricot. The balanced malt & hop character makes for a very drinkable 8.9% beer
We had just finished making our Cabernet Franc Rosé wine and brew day was soon approaching. So how do we bring these two things together? Let’s put the must (grape skins & pulp) in with the stout mash! The characteristic stout flavours of chocolate & coffee richness mixed with some lactose sugar to smooth things out, plus the slight red fruit cranberry & rhubarb notes from the grape must make for one complex beer. It’s an annual style coinciding with harvest season & has potential for some aging.
Our Assemblage Series is a blend of both of my passions, beer & wine. Being a Sommelier who brews has always made me curious about why these two things are always kept separate. We’ve done some small batches of our beers fermented on grapes from our vineyard and it has made for some really nice beers, but the wine’s own fermentation process adds complexity to the mix that can’t be achieved by fermenting/aging on grape pomace alone.
This beer is predominantly Munich Helles with the addition of Chardonnay & Mead from Planters Ridge Winery. The nose is really where the wine & mead shine. First you get apple & pear from the Chardonnay, then a bit of honey & floral notes from the mead. Then on the palate, the cereal malt character of the Helles blends with the honey & residual sweetness of the mead. The pear & apple also carry through from the nose & show up in the background of the taste profile. Final product is a 7% beer with lots of character. Total credit for final product on this one goes to the assistant winemaker Dan Surette, mead was not on my radar, but it was on his & is a nice addition to this beer.
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