What’s on tap?
Here is what we have on tap For Fills, Pints and Flights at the Brewery as of December 21st, 2019
Coffee Blonde 5%
A light and delicious blonde ale that during fermentation, we steeped 10lbs of Sumatra organic whole coffee beans to bring the name “Cold Brew” to a whole new level. On tap only!
India Session Ale 4.1%
Always wanted something rich in flavour without being too heavy? This session IPA is the answer. A light bready malt body is met with Centennial and Simcoe hop additions for a pine and lemon rind bite. On tap only!
Hazy IPA 6.3%
Brewed with flaked wheat for a cloudy appearance and dry hopped with Amarillo hops for an orange citrus zest for a pleasant hop finish without being overly bitter. On tap only!
American Blonde Ale 4.5%
Something nice and light for the summer, a cracker malt body with a crisp hop finish. On tap only!
India Black Ale 6.2%
A hop-forward twist on an old classic, the “Longest Night” makes a comeback with dominating Centennial Hops in a toasty malt body. On tap only!
Coconut Brown 5%
Our classic Bonanza Brown ale brewed with fresh coconut. The much loved complex dark flavors of chocolate, roasted nuts and smoke, with a sweet creamy finish. On tap only!
What is cask ale/real ale
Cask ale is a natural product brewed using traditional ingredients and left to mature in the cask (container) from which it is served in the pub through a process called secondary fermentation. It is this process, which makes real ale unique amongst beers and develops the wonderful tastes and aromas, which processed beers can never provide. It is served from a cask (firkin) without additional nitrogen or carbon dioxide pressure. Cask ale may also be referred to as Real Ale, a term coined by the Campaign for Real Ale (CAMRA).
Why do we add additional “primers”?
Primers – sugars in the form of honey, fruit, Demerara etc. – are added for secondary fermentation.
What is dry hopping?
Dry hopping is the process of adding additional hops, to add more of a hop aroma to the ale. Since these hops are not boiled, we aren’t extracting any of the oils from them, and, therefore, they will not be contributing to the beer’s overall bitterness. Dry hopping, simply, adds hop flavor and aroma. These hops are left inside the firkin, along with the priming sugar.