What’s on tap?
Here is what we have on tap For Fills, Pints and Flights at the Brewery as of October 12th, 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.
Lemon Lavender Radler 3%
Your patio favourite! A dried lavender infused lemonade that we brew into a light ale. The lemonade provides a tart sweetness to quench your thirst after a bike ride or a fun day out in the sun!
Elderflower Gose 4.7%
A kettle soured wheat beer that is brewed with coriander and sea salt, an ode to the German style, but we spice it up and infuse it with elderflower syrup after fermentation. A delicate treat that’s salty and sweet.
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.
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.