Cabalier Blue Blueberry IPA – Beau’s All Natural Brewing


From Beau’s All Natural Brewing in Vankleek Hill Ontario comes their “Cabalier Blue” Blueberry IPA. The beer pours very red with some floaties and a light reddish head. The aroma consists of Blueberries, herbal and grassy hops and some grain.  The flavour is of blueberries, mild tropical fruits, some bready malts, herbal and grassy hops with some hops bitterness in the finish.  The alcohol content comes in at 6%  with an IBU of 50.  Leave it to Beau’s All Natural Brewing to come up with a really interesting blend of flavours!

Commercial Description:  Built on the foundation of a generously hopped I.P.A., Cavalier Bleu blends the citrusy aromas of organic New Zealand hop varieties with the fruity flavours found in American Azacca and German Mandarina Bavaria hops. Topping it off is an infusion of organic blueberry juice made from wild Québec blueberries.

Food pairing as per brewery:  Venison steak with a blueberry reduction, blueberry cheesecake, beemster cheese.

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Renfrew Red Ale – Sooke Oceanside Brewery


From Sooke Oceanside Brewery in Sooke on Vancouver Island comes their “Renfrew Red Ale”.  The beer pours a copper colour with a tan head.  The aroma consists of caramel, fruity with a floral finish.  The flavour is of caramel, mild roasted malts, resin, grassy, mild bitterness and some fruity notes.  The alcohol content comes in at 5.1%.  While fairly standard this is a good red ale and you will enjoy it.

Commercial Description:  Port Renfrew has many names. Some for love, as only the sea could be loved. Some for the ships she has taken, wrecked over rock and wave, where dangerous waters run red. This Red Ale is the namesake of that love and danger. I prefer to call her Renfrew.

Totuma Kolsch – Andina Brewing Company


From Andina Brewing Company in Vancouver comes their “Totuma Kolsch”.  The beer pours a golden colour with a white head.  The aroma consists of grain, citrus, sweetness and floral hops.  The flavour is of gain, lemon, sweetness, grassy and low bitterness.  The alcohol content comes in at 4.5% with an IBU of 22.  While I do not usually pick up Kolsch brews this one is very well made and enjoyable.

Commercial Description:  Pours a very clear straw yellow. Aromatics of light stone fruit with a complimenting malt biscuitiness and a clean crisp taste with just a hint of noble hops. This style’s fermentation process yields a light, vinous character which is accompanied by a slightly dry, refreshing finish. Totuma is a bright, flavourful, and approachable beer.  “Totuma” (Toh-Too-Mah) is a container made from the Calabash plant. The tree, also known as gourd, was cultivated by the Andean natives to use as bowls to serve water or chicha—the corn brew of our ancestors.

Food pairing as per brewery:  Plantain Chips, Salty Food, Ceviche, Nachos

Pale Ale – KPU Brew Lab


From KPU Brew Lab (Kwantlen Polytechnic University) the University brewing school out of langley BC comes their “Pale Ale”.  The beer pours a light copper or golden colour with a white head.  The aroma consists of some grainy malts, citrus with some floral hops.  The flavour is of grain, mild citrus with some grassy hops and mild bitterness.  The alcohol content comes in at 5%.  This is a basic Pale Ale but it is not flawed and is a enjoyable.  To buy beer from the University head there Fridays between 1pm and 5pm.

Steel Toe Lager – Dead Frog Brewery


From Dead Frog Brewery in Aldergrove comes their “Steel Toe Lager”.  The beer pours a straw yellow colour with a white head.  The flavour is of citrusy lemon, grain, and grassy hops.  The flavour is of biscuit, grain, citrus, sweetness and a low bitterness and grassy hops.  The alcohol content comes in at 5% with an IBU of 14.  While it is well known that I am not a big fan of the lager style this one delivers on exactly what it should with a crisp clean flavour and is worthy of your glass if you enjoy a good lager.

Commercial Description: A SMOOTH AND REFRESHING LAGER BREWED WITH PREMIUM INGREDIENTS, MADE FOR ENJOYING AFTER A HARD DAY’S WORK.