Canada Collection

Brewed in collaboration with The Referend Bier Blendery, exclusively for release at Witchstock 2019, Nice Nice Very Nice is unique beer, with a unique process to match. Instead of brewing a new beer altogether, as a group we tasted a variety of our beers aging in oak, and selected a harmonious blend. To the blend we added Vidal Blanc ice wine skins, with a plethora of new microflora, to kickstart a refermentation.

Fermentée et élevée en fûts de chêne avec une flore de bactéries acidifiantes et de levures brettanomyces. Assemblage de 1, 2 et 3 ans.

Porter Baltique Édition BBF (café et lactose) avec ajout de noisettes

Bourbon barrel aged imperial stout on coffee beans.

Like a bolt of lightning, our Sour IPA zaps your tongue with flavour. An electrifying combo of our two favourite styles, ZAP blends the punchy citrus hops of an IPA with the lemony tang of a sour, making this brew the best of both worlds. Get charged up with ZAP Sour IPA.

Bière ambrée coiffée d’une riche mousse. Sa robe pleine de fines bulles champenoises conduit avec elle des parfums de sucres et d’épices exotiques. Le tout est soutenu par la chaleur de l’alcool et de ses effluves enivrantes.

Who knew the venom of a magical donkey would taste so good? Aged in barrels with Brettanomyces and other bugs for 4-6 months, what was once a strong porter has emerged anew. Donkey Venom presents a well-rounded range of flavours, balancing roasted malt and tart characteristics. Deceivingly drinkable for its high ABV, this tart porter is among our more unique offerings.d.

A symbol synonymous with Bellwoods Brewery; our White Picket Fence has undergone a complete overhaul and its repurposed form much better reflects the direction of our brewery. Brewed with the addition of wheat, oats, and rye, WPF is fermented and conditioned in foeders for 6 months, blended with fresh saison, then gently dry-hopped before bottle conditioning. Labour intensive in process, but rewarding in result.

Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights.

The balanced, bright, slightly acidic, subtly bretty barrel aged beer that is Farmageddon has come to exist as the perfect base for experimentation with wine grapes and fruit.

This limited variant conditioned on a combination of Canadian cranberries and cherries for over a month before conditioning in the bottle for 6 months.

Tart, bubbly and delicious in the extreme, this wild ale boasts flavours and aromas of tart berries, crushed almond, cherry blasters, baking spice and finishes dry, with welcome tannic notes.

A relationship between a set of factors is the Cause. The resulting causal nexus of these factors leads to a phenomenon, which is the Effect. In the case of our Nickel Brook 'Cause & Effect' Blonde it's the dynamic combination of malts, balanced with bright hoppiness, which create a remarkably flavourful, yet easy drinking Blonde ale. Discover the phenomenon today!

Our Stout is a little bit cheeky. Our twist on a traditional British stout, it combines a rich, roasted body with a smooth, sweet finish. Low in ABV but high in deliciousness, it's the perfect blend of dark and light. 

After almost 2 years on sabbatical comes the dearly missed Grandma’s Boy. Aged in oak foeders, and emerging from a deep hibernation with Niagara Shiro plums, the 2018 version veers firmly into sour territory, showcasing macerated stone fruit flavour, refined brett character, and lively carbonation.

It’s spiffy enough for a holiday get together, but absolutely fitting for a Tuesday evening with nothing on the horizon but laundry.

Barrel Aged Barley Wine with nice presentation.

Assemblage de bière fermentées avec une levure vinicole, affiné 9 mois en fûts de chêne, puis macéré sur marc de raisin Marquette et Frontenac.

Blend of beer fermented with wine yeast, aged 9 months in oak barrels, then macerated on marquette and frontenac grape marc.

Our ale is combined with an intricate mixture of sweet malts, fruits, spices and herbs before it's aged in Kentuky bourbon barrels for two years.

Brewed in collaboration with Pen Druid, for release at Witchstock 2019, Druid Fluid is a unique barrel aged beer worthy of savouring. With the help of Jennings, Van, and Laine, we picked up Gamay grape skins from Rosewood Winery (fresh out of a wild fermentation) and used these to inoculate a base beer. That beer was then fermented with both red and white wine must, before going through an extended slumber in old and new oak.

What. A. Journey.

Generously dry-hopped sour ale, witha dose of tangerines and a hint of mandarins.

Assemblage de saisons sures vieillies en barriques de vin rouge et de Banyuls, le Hérisson est une bière peu farouche au museau aiguisé. Tout comme l’animal qui porte le nom, il est doté d’une grande vitalité. Il sait être attendrissant dès son côté aveline et de bonbon surette aux pêches apprivoisé, ce qui confirme l’adage qui prétend qu’on peut, finalement, caresser un hérisson sans se piquer. Embouteillé en petite quantité, le Hérisson ne se fatigue jamais à courir après ses victimes.

La Ceci n’est pas une Kriek, est une bière aux cerises griottes, fermentée et élevée en fûts de chêne avec une flore de bactéries acidifiantes et de levures brettanomyces. On y retrouve des parfums de levures sauvages, de houblons surannés et une pointe d’amandes. Le séjour en barrique lui donne un caractère boisé et légèrement épicé. Elle se démarque par son goût fruité de cerise sure et son acidité tranchante!

As years passed and our oak aged beer became more robust, we discovered many unique, interesting, single barrels deserving of a special release. Barn Owl was created as a response to these lone wolves, and has grown into a diverse, ongoing series that reflects the growing diversity of our barrel program. The name is a nod to the wise and exacting animal that keeps watch over the farmhouse (er..industrial warehouse), and the one-off creations are released sporadically throughout the year, just as soon as we deem the barrels ripe for the picking.

No. 19 is a Barrel Aged Dry Hopped Sour Ale with balanced acidity, firm bitterness, and a crisp body. The hops used are a mix of 'old world' and 'new world', which helps to impart subtle grassy/herbal and bright zesty/citrus notes.

Nickel Brook took some of the best Pinot Noir barrels from the Niagara wine region and tossed their Bolshevik Bastard Imperial Stout in it? I mean, what have they done to the soft oak and subtle, earthy fruit notes from the barrel? Their Imperial Stout has WAY too much chocolate, coffee and dark fruit flavours for the delicate notes imparted by the barrel-aging process. I don't know what they think they're doing. So what if it's delicious? Drink it today, or cellar it to enjoy later as it matures. A votre santé!

Saison aux brett élevée en foudre de brunello