From Britannia Brewing Company in the Richmond with a tasting room in Steveston Village comes their “Sirens Chai Saison”. The beer poured a copper orange with a white head. The aroma consists of chai tea, orange, anise, spices and yeast. The flavour is of chai tea, mild funk, anise, spices, orange with a saison yeast finish. The alcohol content comes in at 5.7% with an IBU of 22. I am not a huge tea fan but this one was quite ewnjoyable.
Commercial Description: The Sirens call to lure you into this refreshing and effervescent farmhouse ale. Kettling a local chai tea blend of rooibos, orange, star anise, clove and pepper all adding up to give off a unique spice aroma that compliments our Belgian yeast.
From Dageraad Brewing out of Burnaby BC comes their “Anno 2017″ a Strong Golden Ale brewed with Okanagan Pear and Coriander and conditioned with Brettanomyces. The beer pours a cloudy golden colour with a white head. The aroma consists of pear, mild funk, yeast and floral hops. The flavour is of pears, coriander, citrus rind, spice, yeast, mild funk and a bitterness that round it out. The alcohol content comes in at 8.5%. This is a great beer every year but this years addition of Brettanomyces Claussenii will ensure this beer ages amazingly well and changes over time. This bottle conditioned beer is already tasting amazing though.
Commercial Description: Our annual celebratory year-end beer is slightly different this year. As always, it is a strong, golden ale brewed with Okanagan pears and Indian coriander. But this year, we have added Brettanomyces claussenii, a strain of yeast that brings funky, fruity flavours to the beer and slowly develops over time in the bottle, preserving the freshness of the beer and adding layers of complexity as it ages. Anno 2017 is refermented in the bottle, so pour with care to leave the yeast sediment in the bottle.
From Steel & Oak Brewing in New Westminster in collaboration with Delta’s Four Winds Brewing across the river comes “The Fraser” a pale ale fermented with Saccharomyces Trois. The beer pours a cloudy orange colour with a white head. The aroma consists of light tropical fruit, yeasty, mild funk and some floral hops. The flavour is of mango, stone fruit, tropical fruit, citrus rind, yeast, mild funk with a dry not sweet finish. There is very little bitterness in this brew. The alcohol content comes in at 5.2% with an IBU of 24. This beer is not going to punch you in the face with flavour but it is an excellently executed collaboration brew from two great breweries.
Commercial Description: Fermented with Saccharomyces Trois yeast this Pale Ale was brewed with Amchoor (Green Mango spice) and hopped with Citra, Mosaic, and Azacca, as well as some fresh Cashmere for good measure. The Fraser is fruity, tropical, and funk. Not as funky as the people who brewed it but still pretty funky.
From Hearthstone Brewery in North Vancouver comes their “Slackline Summer Ale”. The beer pours an orange colour with a white head. The aroma consists of pienapple and mango with juniper and some sweetness. The flavour is of pineapple, mango, juniper, citrus rind, some bitterness and a mild funk finish. The alcohol content comes in at 4.7% with an IBU of 20. This new release is quite enjoyable. This should be your beer you say goodbye to summer with. Luckily for everyone there is a bunch of Summer left to enjoy this beer!
Commercial Description: A moderately hopped light refreshing summer ale with delicate juniper spice notes, fermented with Sach Trois yeast providing a gentle yet complex bouquet.
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.