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Hazy IPA

We used a few tricks we’ve learned along the way to make this delicious IPA. We started with a base of Canadian pale malt, wheat, and oats. Instead of adding hops during the boil, we held off. After 90 minutes of boiling, we cooled the wort down to 85C and added a generous amount of Ekuanot, El Dorado, and Pothe beer (we want those!), instead of being driven off during the boil.

Fermented with our house hazy strain, we then dry hopped with a heavy (and we mean heavy) dose of Galaxy, Amarillo, and Vista hops.

This beer has a full body and luxurious mouth-feel.