Berliner Weisse
This dry and refreshing ale has notes of apple, pear, and peach, with a restrained straw-like funk.
This dry and refreshing ale has notes of apple, pear, and peach, with a restrained straw-like funk.
A robust malt bill of barley, wheat and rye gives this imperial stout a complex, flavourful base. Seven months spent in a second use oak barrel offer gentle notes of vanilla and chocolate to compliment the tobacco, charred rye bread and rich dark fruit notes that swirl throughout.
A hefty Imperial Stout, with subtle additions of piloncillo sugar and orange, that was aged for 6 months in a Rye Whiskey barrel and 6 months in the bottle. Notes of dark chocolate, coffee, citrus as well as molasses and oaken spice are present.
Woodland is our flagship Dark Lager, aged in freshly emptied rye barrels. After soaking up a healthy amount of whiskey flavour, we then blended the barrel back with fresh dark lager to get the best of both worlds. Light and complex, smooth and bold with notes of hazelnut, cacao and woodland oak.
Velvet Thunder is a dark English-style wild ale. Aged in Chardonnay barrels for over a year with brettanomyces to give it a fruity, funky hit. After another year of bottle conditioning, Velvet Thunder demonstrates notes of sherry, cherry and vanilla with a slight tartness to round it out. Complex but approachable.
Nepalese peppercorn and kumquat were added to this collaboration Saison we brewed with our friends from The Commons Brewery. Citrus, a hint of spice, with… Read More »Timut
De La Funk is a Belgian-style Golden Ale that was brewed a year ago at Steel & Oak, aged in House of Funk’s foeder for… Read More »De La Funk
Some people celebrate 1000… Not us! Our 999th batch was brewed using 100% Bohemian Floor Malted Pilsner malt and a generous late hop addition of… Read More »999
Wolven spent a year brooding in white wine barrels and was then conditioned on raspberries. It is emboldened with depths of chocolate and coffee notes… Read More »Wolven
Turmeric, ginger root, white peppercorns and star anise combine with barley, spelt and wheat to create a savoury style saison perfect for the cold months… Read More »Terra
Conditioned on guava and refermented with Brettanomyces, Secretariat has tropical fruit notes and finishes dry. It can enjoyed now or cellared for more Brett funk.… Read More »Secretariat
A new creation from our Brewers Series, Quinella was conditioned on guava and re-fermented with Brettanomyces. Quinella has tropical fruit notes and finishes dry and… Read More »Quinella
Multi Malt was brewed with barley, wheat, spelt, oats, and rye for a complex malt forward flavour profile and a pretty obvious name. It was… Read More »Multi Malt
After aging for a year in Cabernet Suavignon barrels, Meander was conditioned for three months on Gooseberries to create a complex barrel aged Blonde Ale… Read More »Meander
Cascading loaves of beautiful rye, buckwheat and whole wheat sourdough bread from Solodko Ukrainian Bakery in New West went into the mash of this Kvass… Read More »Khlib
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