Wild Dark Currant Sour – Field House Brewing (Steel & Oak Brewing)


From Field House Brewing in Abbotsford in collaboration with Steel & Oak Brewing in New Westminster comes their “Wild Dark Currant Sour”.  This is the third of 4 coolship collaborations that Field House will be doing.  The beer pours a dark red colour with an off white head.  The aroma consists of currants, milk funk with sweetness in the finish.  The flavour is of currants, mild funk, with little sweetness and a dry finish.  The alcohol content comes in at 7% with an IBU of 30.  I think this beer will get better with age as the Brett kicks the funk up a notch but it is still enjoyable now.

Commercial Description:  Edition 03/04 is a dark sour, fermented with brett yeast. Pre-fermentation we transferred this malty brew into our Copper Coolship, where we steeped 30lbs of dried organic currants, releasing the sweet and tart characteristics of this intense black fruit.

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No 82 Amaretto Altbier – Doan’s Craft Brewing Company (Sons of Vancouver Distillery)


From Doan’s Craft Brewing Company in East Vancouver in collaboration with Sons Of Vancouver Distillery in North Vancouver.  This beer is a blend of Doan’s Altbier and Sons of Vancouver’s No 82 Amaretto and called “No 82 Amaretto Altbier”.  The beer pours a deep amber colour with a tan head.  The aroma consists of honey, vanilla, caramel and apricots.  The flavour is of vanilla, honey, caramel, brown sugar and apricots.  The alcohol content comes in at 6% with an IBU of 25.  While Doan’s Craft Brewing makes a tasty Altbier adding the Amaretto from Sons of Vancouver takes it to the next level.  This is a crazy good dessert beer without being really sweet.

Commercial Description: The story goes that Evan met James Lester from SOV back when the two were homebrewing funky beers. Evan, then working at Dan’s Homebrewing on Hastings, struck up a conversation with James. A few years later the two now small business owners were cheersing one day and thought it might be nice to collaborate on something. The idea was to fortify one of the Doan’s darker beers with the No.82 Amaretto. And so the Altaretto was born.  Releasing a subtle nuttiness from the Amaretto, the new beer is surprisingly well balanced with a great base provided by the German style pale that finishes with a light honey sweetness. Buy a pint at either the Brewery or at the Distillery in North Van.

East of East Van Saison – Steamworks Brewing (Dageraad Brewing)


From Steamworks Brewing in Collaboration with Dageraad Brewing both located in Burnaby comes their “East of East Van” Saison.  The beer was brewed at Steamworks Brewing and bottled with Dageraad Brewings hand bottler.  It was then transferred to Dageraad Brewing to be bottle conditioned at Dageraad.  The beer pours a cloudy orange colour with a white head.  The aroma consists of pepper, lime and Belgian yeast.  The flavour is of pepper, lime, citrus peel, Belgian yeast and some malts in the finish.  The alcohol content comes in at 6.5% with an IBU of 25.  This was a really enjoyable collaboration with lots of complexity.

Commercial Description: Steamworks has been busy collaborating with their fellow Burnaby based brewers at Dageraad Brewing. Aptly named the “East of East Van Bottle Conditioned Saison”, these two river city brewers have crafted a beer worth crossing Boundary Ave for. This exotic saison features black lime and white pepper, which gives it a spicy aroma, crisp flavor and dry finish. Steamworks brewmaster Julia Hanlon expands upon the release: “We wanted to celebrate our brewery’s Burnaby roots with our friends at Dageraad. The addition of black limes make for a really unique release and it’s our first Bottle Conditioned beer at Steamworks, who better to team up with, than Dageraad, who are experts at the art of bottle conditioning!”.

Wild Brett Wasp Sour – Field House Brewing (Brassneck)


From Field House Brewing in Abbotsford in collaboration with Brassneck in Vancouver comes their “Wild Brett Wasp Sour”.  This beer has one of the weirder ingredients in it as the yeast used comes from the stomach of a wasp (Yes those stinging jerks).  This is the second of 4 coolship collaborations that Field House will be doing.  The beer pours a cloudy orange colour with an off white head.  The aroma consists of brett, tartness, herbal notes and citrus.  The flavour is of tartness, brett, lemon, elder flower almost honey sweetness and a herbal finish.  The alcohol content comes in at 6.5% with an IBU of 18.  This was really tasty and I think either Field House or Brassneck should do more beer with this messed up Wasp stomach yeast.

Commercial Description:  Edition 02/04 is a sour and floral wild ale, fermented with yeast harvested from a wasps gut, and finished with Brett. This beer was left overnight in our Copper Coolship with elder flower and hops, allowing the beer to collect micro flora and fauna from the cool pacific night air, while naturally bringing it down to fermentation temperatures.

Golden Vox (Rye Pale Lagered Ale) – Beau’s All Natural Brewing


From Beau’s All Natural Brewing in Vankleek Hill Ontario conceived collaboratively with Canadian Hip Hop artist K-OS comes their “Golden Vox (Rye Pale Lagered Ale)”.  The beer pours a golden colour with a white head.  The aroma consists of rye spice, grainy, caramel, citrus and floral hops.  The flavour is of huge rye notes, caramel, peppery, citrus, some sweetness, herbal and hops bitterness.  The alcohol content comes in at 6% and an IBU of 46.  I have a love for Rye in beer and this one delivered.  If you see this on the shelve it would be well worth your time to pick up a bottle.

Commercial Description:  Rye pale lagered ale is something of a hybrid creation, blending the noticeable citrusy hop character of an American Pale Ale with the spicy elements of rye malt, and adding in the signature crisp finish of a lagered ale. An aging on rye-whiskey-soaked oak adds subtle complexity to this balanced, approachable pale-golden beer.

Food pairing as per brewery:  Soft creamy blue cheeses such as Gorgonzola dolce, Cambozola, or medium cheddar & gouda cheeses; smoked herb-rubbed tofu; eggplant, ricotta & roasted pepper flan with chimichurri; cheese agnolotti with gorgonzola & rosemary cream.