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Dry Hopped Sour

Mixed Fermentation Sour with Kveik and Lactobacillus

We love sours. But we decided years ago that we didn’t want to kettle sour. Why not? Well, we were never 100% satisfied with the result.

But we’ve heard the feedback over the years. “You should make a sour!” “Do you have anything sour?” “Sours or bust!”. We get it.

So, we got to work and figured it out!

Brewed with pilsner malt, oats and wheat to give it a luscious body, we used kveik yeast to provide refreshing and bright citrus tones and naturally soured with a blend of lactobacillus. Dry hop additions of Cryo Pop and Rakau gave us a sour bursting with tropical notes of mango, papaya and pineapple. Guava shows up for a cameo appearance. Lemon and lime drop in to boogie. It’s a real lively mixer!

In order to avoid any cross contamination, we dedicated one of our tanks to our sour program. This ensures that our sours are sour but our other beers are not. To avoid contamination on our packaging lines, this beer will be draught only. So you’ll have to come down to the tasting room to try it.

We’re very proud of this sour and we hope you like it! We enjoyed ourselves so much, maybe we’ll do another sour…