What’s on tap?

Here is what we have on tap For Fills, Pints and Flights at the Brewery as of November 13th, 2019

 

 

Rye IPA 6.4%

Brewed with a portion of rye malt gives a spice and earthy note to the IPA. Centennial, Simcoe and Cascade hops dominate the aroma with pine and citrus notes.

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!

Chocolate Stout 5.8%

A rich and complex stout brewed with 8 different malt to create a vibrant and velvety body, with raw cacao adding a delicate milk chocolate finish to this winter seasonal.

 

American Blonde Ale 4.5% 

 

Something nice and light for the summer, a cracker malt body with a crisp hop finish. Only on tap so dust off those growlers people.

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. This is on tap only!

 

Bonanza Brown 5%

A classic english brown ale, complex dark flavors of chocolate, roasted nuts and smoke, but with a light, easy drinking body.  

 

  
NEXT CASK ALE: TBD

 

 

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.