Norwegian Wood Dry Hopped Farmhouse Ale – Four Winds Brewing


From Four Winds Brewing in Delta comes their “Norwegian Wood Dry Hopped Farmhouse Ale”.  The beer pours a cloudy orange colour with a white head and a ton of bubbles.  The aroma consists of oranges, orange peel, oak, pepper, spices and pineapple.  The flavour is of lots of oak, tannins, resin, pepper, citrus rind, mild citrus, pineapple, mango and some bitterness.  The alcohol content comes in at 6.2% with an IBU of 35.  This was a really tasty beer and well worth being a 4th Anniversary release.  Keep up the great work Four Winds Brewing.

Commercial Description:  4th Anniversary Ale.  Norwegian Wood was fermented warm with Kveik (traditional Norwegian farmhouse yeast) in French oak barrels and bottle conditioned with Brettanomyces claussenii.  They say that this ale sings brightly with notes of pineapple and citrus, balanced by a pleasing mineral dryness. It was hopped exclusively with Enigma and rounded out by naked golden oats.

 

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Bayard Farmhouse Saison – Strange Fellows Brewing


From Strange Fellows Brewing Company in East Vancouver comes their “Bayard Farmhouse Saison”.  Check out the tasting panel I was part of for this beer at Whats Brewing magazine.  The beer pours a golden colour with a white head with some retention.  The aroma consists of citrus, orange, pepper and a citrus find in the finish.  The flavour is of lots of citrus and tons of orange rind, pepper, herbal notes, crackery malts and a grassy and mild bitter finish.  The alcohol content comes in at 5.5% with an IBU of 25.  I enjoyed this beer but I found the citrus rind a little strong for my liking as it took on a bit of an odd bitterness.

Commercial Description:  He’s back and better than ever! – Hero of many a legend, Bayard the horse perpetually outwits any attempt to control him & fearlessly blazes his own path. He symbolizes the free spirit not to be tamed. Wild by nature, this Saison is the happenstance of unique yeasts & bottle-conditioning, & is just the thing for celebrating the things we cannot control.

Food pairing as per brewery:  Asian & Middle-Eastern cuisine, spicy, funky & creamy cheeses

Entropy Series No 2 – Dageraad Brewing


From Dageraad Brewing in Burnaby BC comes their “Entropy Series No 2” the second of their barrel released beers.  The beer pours a very deep amber colour with a very active off white head.  The aroma consists of candy sugar, pear, oak and some mild brett.  The flavour is of resin, tannins, oak, pear, tropical fruit, candy sugar, pepper, herbal hops and some mild alcohol.  The brett character of this beer will build over time but it is pretty darn subdued right now.  The alcohol content comes in at 6.8%.  This is tasty fresh but if you got two bottles then you should really hold onto the second bottle and let the brett build!

Commercial Description:  Amber Ale aged in a pear brandy barrel and bottle conditioned with brettanomyces.

 

Patio Saison – Steel Toad Brewpub


From Steel Toad Brewpub in Vancouver comes their “Patio Saison”.  The beer pours a cloudy orange colour with a white head.  The aroma consists of peppery notes, lemon and yeast.  The flavour is of pepper, spice, yeast, citrus, citrus rind with low bitterness levels.  This beer is not super dry but it is also not overly sweet.  The alcohol content comes in at 5% with an IBU of 25.  Personally this is exactly what I am looking for in a good saison.  you can pick up a growler fill right now at the brew pub.

Commercial Description:  Citrus and pepper from the farmhouse ale yeast used in this beer dominate the palate.  Unlike the traditional ultra dry beers typical of the saison style, this beer is brewed with a healthy quantity of flaked oats to give it a fuller body.  This allows a lower alcohol content that makes this a perfect beer for sessions on the patio.

Triceratops Tripel – Beau’s All Natural Brewing


From Beau’s All Natural Brewing in Vankleek Hill Ontario comes their “Triceratops Tripel” a Gruit Tripel.  The beer pours an orange colour with a white head and a pretty active carbonation.  The aroma consists of gruit spices, melon, herbal and floral, sweet and malty.  The flavour is of gruit spice, pepper, earth, melon, candied fruit, caramel, herbal hops and yeast.  The alcohol content comes in at 9%.  This blend of a Belgian Tripel and a Gruit is quite interesting and well worth picking up a bottle.

Commercial Description:  Brewed for the 5th annual International Gruit Day, this beer features an assortment of organic botanicals including bog myrtle, dried heather flowers and lavender. The Gruit Tripel is a marriage between the centuries-old technique of using herbs, spices and other botanicals to create inventive recipes (known as gruit ales), and the relatively recent Belgian-style tripel, a dense, malt-forward golden ale.