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.
February 18th: Carrot Cake Belgian Strong Ale
Brewers: Chris & Zenon
Only the [Belgian] Strong survive
There are as many styles of Belgian beers are as there are varieties of hops in the Cascade mountains. While brewing dates back to the 1300’s in Belgium, a plethora of regional styles have long become staples in beer culture. The “Belgian Strong” style, however, is a slight misnomer – which is to say, Belgians themselves don’t use the term. A strong ale basically means above 7% ABV.
Zenon has pulled out the stops with his brew. Starting with a single malt, he then built a facsimile to carrot cake, using carrot juice; candied ginger and raisins to impart a sumptuous sensation of carrot cake. Using lactobacillus to add sweetness to the already generously decadent brew, this long-fermenting ale is hoped to be a delicious as it is bold.
February 25th: Mango Wheat Ale
Brewers: Chris & Warren
Papa loves [Manghost]
Wheat Ales have been brewed for centuries. The defining factor that makes a wheat beer is the majority of its grains being malted wheat. They are known for fluffy, long lasting head and smooth mouthfeel. Typically, Bavarian yeast is used, giving banana or clove flavours to the beer, however American Yeast imparts a softer, well rounded flavour.
Warren’s wheat ale is brewed with Wheat, Pilsner and Crystal malt, using Mandarina Bavaria, Equanaut and Citra hops. The mango imparts extra sugars and flavours, adding to the tropical experience already happening.
March 4th: India Session Ale
Brewers: Chris & Hailey
Shine on, you crazy diamond [bikini]
India Session Ales (or ISAs) are a classification of style and alcohol strength. When pacing oneself for night (or afternoon) of drinking, the ABV usually will decide how many beers one may drink. A “session-strength” beer is usually around 4% ABV. Now, an IPA or India Pale Ale, normally has a higher ABV rating and would thereby be more alcoholic. An ISA is a hoppy ale with low alcohol, which allows for pacing and IPA taste.
Hailey is using a recently-developed hop strain known as “Vic Secret” in this pale ISA, which brings out flavours of passionfruit and pineapple. There are floral aromas and a slightly hazy body in this delightful beer.
March 11th: American Wheat Ale
Brewers: Chris & Eli
Blake Wheatler Beats Battlestar Galactica
American Wheat Ales are a derivative of wheat beers, and a recent style. There are different variations – from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat flavour. The dominant ingredient is wheat, but other pale or light roast malts are commonly used.
Eli has used Galaxy and Mosaic hops to bring out floral aromas and citrus flavours. He also dry-hopped with Citra for an extra boost of flavour.
March 18th: Gruit Ale
Brewers: Chris & Matt
I am [Gruit]
Prior to the Bavarian Purity law of 1516 (Reinheitsgebot), brewers used various mixtures of herbs to preserve beers or impart flavour. Gruit was most commonly composed of bog myrtle, yarrow, and rosemary; but also included other botanicals such as heather, juniper, ginger, caraway, and cinnamon. While not a style of beer per-se, Gruit often refers to the flavouring and/or the hop-less beer. Since the rise of hops as a standard ingredient with beer, the recipes for Gruits have mostly been lost to history.
Matt has concocted a special blend of herbs – chamomile; elderflower; heather-tips; lavender; lemon balm; wormwood and yarrow – to bring out a unique flavour. He brewed with a blend of pale and pilsner malts as well as malted oats.
March 25th: Tequelia-Flavoured Ale
Brewers: Chris & Hamou
Keep it secret, keep it safe
As many of you have wondered, “What is ‘Secret Beer, Secret Style’?”
Your curiosity will be rewarded with our brewer Hamou’s Test Batch beer. Using a blend of Pale and Pilsner malts for a grain base, Hamou then made a reduction of flaked corn to add an exotic twist. From his years of experience brewing, and his skills with figuring out how things work, Hamou then added a “patented Tequila Flavour Formula” to his brew, emulating the essence of that bold liquor. With Lemon and Lime extract, as well as some mint for good measure, Hamou has concocted a one-of-a-kind beverage, known as “The Beautiful Beer”.
April 8th: Blonde Stout
Brewers: Chris & Dave
Blonde on Blonde [Stout]
Dave is a man of many talents, brewing being an important one. As someone who is as comfortable in the kitchen as he is at the brew kettle, Dave has concocted a hybrid style of stout. The aim of getting a roasty flavor without the dark body (which means not using roasted malts) was a tricky task.
Using a blend of cold brewed coffee and horchata, as well as almond milk and lactose, (three milks, get it?) this beer has a smooth foundation to begin. Adding vanilla for an accent of flavour and a few hops for bittering, this stout will be the lightest you’ve ever seen.