Canada Collection

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. 

Bourbon barrel aged imperial stout on coffee beans.

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

Our pals from Civil Society spend most of their time in the muggy Florida heat. So we wanted to give them a taste of a Canadian winter! We collaborated on a beer inspired by the perfect cold-weather cocktail: Fireball and hot chocolate. This imperial stout is brewed with a huge amount of cinnamon, marshmallows, cacao powder and lactose sugar. After getting aged in Canadian Rye Whiskey barrels for 9 months, this Florida/Canada lovechild is ready to drink!

Arising from fresh fermenters come animated golems of morphing alpha acids merging a thoroughly crushable 4.5% abv with the classic crispness of an old school west coast IPA. Brewed and cellared with Ekuanot, Idaho7, and Sabro hops, tropical points of pineapple-mango juiciness spike with apricot and tangerine cushioned with a soft huskiness in each refreshing swig.

The Pomegranate and Grapefruit sour showcases a unique balance between tart and sweet. It’s a fine line to walk, but we left it in the hands of fermentation and it didn’t let us down. This fruity pair is meant to satisfy your thirst and be deliciously refreshing!

North American amber ales originated on the west coast, and are maltier, less bitter versions of their pale cousins. Our amber ale is ruby red, with an emphasis on an enticing combination of caramel, toffee, biscuit, bread, and malt notes, perfectly balanced with a touch of North American hop character.

Our AMBER has great versatility when pairing with food. Try it with anything! Pizza, hearty soups, barbeque, grilled cheese, seafood , chicken, or anything else!

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.

Bière fermentée avec moût de pomme cryoconcentré de chez cidrerie Cryo. Réassemblée avec du moût cryoconcentré, et bariquée 12 mois.

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!

Saison brett vieilli avec pêche et fleur d’osmanthus. Our saison brett aged with peach and osmanthus flower

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.

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.

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.

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.

Saison aux brett élevée en foudre de brunello

This 2018 Ontario peach WPF variant is the reason that we had to bring in extra employees this past summer, and the culprit for our staff-wide carpal tunnel epidemic (we were dumb enough to de-pit and crush 3000ish lbs of fruit by hand). The good news is, the beers you suffer most through often turn out the best -- and this one is the bestest. Incredibly strong aromatics and flavours of fresh peach compliment an already delicious base beer. The carbonation remains front and centre, holding up the massive stonefruit notes with ease while allowing subtler brett notes to play in the background.

Farmhouse Ale

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.