January 7th: Blueberry Maiboch
Brewers: Chris & Jan
Your Bock, Maibock, we all want a Bock
A traditional style of German lager, dating back to the 12th century. Usually a strong, toasty-malt flavoured beer, which can range in colour from pale amber to brown. The maibock, a variant of the Helles Bock style, traditionally is brewed in May. Bocks tend to be slightly sweet, and typically low on hops.
Jan has used blueberries to impart a distinct aroma and flavor to his maibock, with a deep brown body and a nuanced berry note on the palate.
January 14th: Pumpernickel Porter
Brewers: Chris & Zach
Peter Porter plucked a pinch of Pumpernickel
Porters traditionally date back to London, in the 18th century. Predominately dark due to the types of malts used, these beers tend to have a robust body, leaning to the bready or roasty flavours. Use of hops can vary, dependant on the whim of the brewer.
Zach has added roasted caraway seeds to impart a distinct pumpernickel characteristic to his porter. With a deep brown body and toasty notes, the caraway adds a unique dimension to this style.
January 21st: IPA with Bergamot
Brewers: Chris & Josh
Lady in Blue, is drinking (IPA) with me
IPAs (India Pale Ales) are the backbone of the craft brewing industry. Known primarily for their hop flavours and their high alcohol content, these beers come in as many varieties as there are stars in the sky. Dating back to the 19th century, this style has had a resurgence in the last four decades that has defined a new wave of beer producers. Many IPA’s are known for their bitter flavours; however hop strains showcase aromas and taste ranging from citrus and pine, to grapefruit and pineapple.
Josh’s use of Bergamot (an exotic citrus fruit) adds a brightness to the flavour. The reduced bitterness allows for subtle flavours and if you look hard enough, you can see the essence of blue, from the Mallow Flower additions.
January 28th: Root Beer Milk Stout
Brewers: Chris & Brandon
We’ll all (Root Beer) float on
A subset of the Stout style of dark beer, the Milk Stout is a creamy, sumptuous dark ale. Using lactose alongside the yeast, this creates a smooth, rich, and occasionally sweet tasting body to the beer. Originating in the UK in the late 19th century, this style has declined in popularity after WWII, only to gain a revival in the late 90s.
Brandon has decided to infuse his stout with a blend of Wintergreen, Vanilla and Sarsaparilla. The most common flavours of Root Beer, these extracts and spices blend in a nuanced way to make a stout with a familiar burst of flavour. “Root Beer Float” will be served on nitro to increase the creaminess of the body.
February 4th: Cedar Sahti
Brewers: Chris & Tim
Free to be (Cedar Sahti) and Me
This style is native to Finland, and dates back to the 12th century. Traditionally brewed for festive events, brewers would use juniper branches as a bed for the grains in the mash. This resulted in flavours of woodiness and berry; combining with the banana-like flavour from the yeast. Typically, this beer would be strong in alcohol content; however the Staff Series offering is around 6%. Sahtis were nearly eliminated from popular Finnish culture until a revival in the late 80’s reintroduced the style to craft drinkers.
While Tim nor Chris have ever tried a Sahti, both were intrigued at making one. Using cedar planks instead of juniper boughs; crushed juniper berries and a small amount of Vanguard hops, the expectation is the essence of being in a deep, misty forest. According to Google Translate, “Syva Metsa” means “Deep Forest”. (Tim does not speak or read Finnish).
At press time, the “Syva Metsa Cedar Sahti” is Manitoba’s Best and Only Sahti.
February 11th: Milk Stout
Brewers: Chris & Kerry
If you want it, let me hear you say it: Gimme S’more (Stout)
Stouts are a varied style in the world of beer. Milk Stouts, by nature, tend to be less bitter than the average stout. They are typically a creamy, sumptuous dark ale. Using lactose alongside the yeast, this creates a smooth, rich, and occasionally sweet tasting body to the beer. Originating in the UK in the late 19th century, this style has declined in popularity after WWII, only to gain a revival in the late 90s.
Kerry has constructed a recipe to highlight the biscuit-like flavours of graham crackers; the melted sugar taste of roasted marshmallows and the subtle smokiness of being next to a warm campfire.