About Our Current & Previously Brewed Beers

House Styles

This is our everyday drinking beer. We use a base grain called Maris Otter, a premium British malt that gives a richness & nutty character to add a bit of complexity to an everyday style. Brewed with American hop varieties but used sparingly for both IBU’s and flavours.

We modified the traditional recipe a bit and produced a beer with a bit more malt character and weight to it, while still maintaining the traditional notes of clove and banana.

We produce lighter version of the style, while still moderately hopped. We’ve decided to concentrate on the aromatics of the hops by using five different varieties to give a more complex & less bitter version of the favourite beer style. Lots of tropical and citrus notes on the nose and palate.

Hopped at several stages with organic Nelson Sauvin hop from New Zealand, said to be similar in aromatics and flavours to a sauvignon blanc wine. Notes of gooseberry, passion fruit, pineapple and lemon with a full body and long finish.

Previous Releases & Small Lots 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.

Our 2020 Sauvage is our Nova Scotian Ale brewed with Horton Ridge Malt & Grain Company malt a local NS yeast strain from Big Spruce Brewing. This beer has been made to really showcase the yeast. You’ll find tropical fruit such as pineapple, mango & a bit of lemon rind on the finish.

Our house French Saison Beer made with local Chester Basin Lavender, fresh lemon rind & a bit of ginger. A nicely balanced & interesting beer.

Full of the banana & clove characteristics you expect from a weizen yeast paired with caramel, chocolate and a bit of roasted malt from the darker grains used to produce this beer.

Roasted dark malt character with notes of coffee, chocolate and caramel. This porter offers some bitterness, but balanced by a sweeter malt profile.

Our Kolsch is a light gold, mildly hopped ale brewed in the classic Koslch style of cooler lagering for a clean, crisp taste. You’ll find a light biscuit & cereal flavor balanced by a touch of bitterness. This refreshing medium bodied beer is the perfect refreshing everyday beer that you don't have to overthink.

Our Munich Helles is a light gold, mildly hopped lager brewed in the classic German style. Fermented slow & cold, you’ll find a clean bread and light biscuit flavor balanced by a touch of bitterness. This refreshing medium bodied beer is the perfect easy drinking everyday beer.

A fairly new beer style, it's fermented almost dry by an enzyme addition. We added Galaxy & Mosaic at whirlpool & dry hopped with Mosaic & Amarillo, giving aromatics of grapefruit, lime zest & orange.

A traditional German style, this amber beer contains 50% rye malt that provides a distinct flavor and richness with a touch of sour. The clove and banana aromatics provided by the hefeweizen yeast make for a really interesting style.

Our house saison recipe for the base of this beer & towards the end a light addition of organic mango puree & basil was made. Hopped throughout with & also lightly dry hopped. A reserved version of a fruited beer, the mango accents the beer similar to a hop addition.

Our DIPA is hopped during the boil & dry hopped with Centennial, Citra & Amarillo, giving this beer citrus and tropical fruit aromas and flavours with a nice bitter finish.

our French Saison recipe with rosemary added to the boil & blackberries added prior to fermentation

An easy drinking, higher alcohol style will catch you while you’re not looking. Lighter malt flavours mixed with aromatic spicy and fruity esters from the yeast make for a interesting yet balanced beer.

Inspired by the Torrontés wines of Argentina. You’ll find notes of lime, pineapple, grapefruit and lychee.

Mandarina is a blend of two of our favourites, our French Saison & Brut. Hopped throughout & dry hopped exclusively with Mandarina Bavaria giving lots of orange rind & citrus notes. The amyloglucosidase enzyme is added prior to fermentation to create a very dry beer.

Lemondrop is a German Kolsch style beer that we lightly dry hopped with Lemondrop hops following fermentation. You’ll get the great cereal character of our usual Kolsch, but with undertones of lemon.

This very old German beer style was brewed in the town of Cottbuss, apparently a region that played fast & loose with the Reinheitsgebot purity laws of the time. This beer is made with barley, wheat & oats, lightly hopped & fermented with a german ale yeast. Once fermentation has ended we added honey & molasses.

Also known as Dampfbier, this is our interpretation of this historic German beer style. German Steam is an all barley beer using Hefeweizen yeast. We ferment this beer quite warm for the yeast style, so that the fruity banana esters are prominent with a subtle background of clove and vanilla spices.

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.

Using our Hefeweizen recipe, we decided to build on the traditional clove aromas found in the style. We added cinnamon, nutmeg, allspice, juniper berries & ginger to enhance the aromatics while adding subtle flavours.

A sour wheat beer originally from northern Germany. Our version is not kettle soured, but instead uses acidulated malt to provide the signature tartness of the style. Brewed with coriander, sea salt & fermented with Hefeweizen yeast.

Reserve Series

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

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.

our House Sauvage recipe fermented & aged in French oak barrels that previously held Chardonnay wine.

Our big bold Milk Stout was fermented then moved to Ironworks Rum barrels where we added cherry puree & almond extract. We left this beer in barrels a couple of months until the we were happy with the flavor balance. You’ll find notes of cherry & almond, accompanied by chocolate, coffee, vanilla & caramel.

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.

Assemblage Series

​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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