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One of our favourite beers is returning this coming Monday!  HazySexyCool, our New England Style IPA (NEIPA) will be hitting our taps July 24th.  Released back in March 2017 for the first time, this beer only lasted 5 days. Thankfully this second batch was made on our newer, bigger 7 barrel brewhouse so we hope it lasts a little longer.

 

WHAT IS A NEIPA?

In case you’re wondering what the heck a NEIPA is and how it is different from a ‘regular’ American IPA we’ll break it down for you. 

For the past few decades, American IPAs have typically been clear, crisp and dry, with an assertive bitterness from the copious amounts of West Coast hops. It was the West Coast breweries that made the IPA style so popular.

While the NEIPA style certainly doesn’t shy away from hops, the bitterness is not in your face like in a typical West Coast IPA. NEIPAs are characterized as being hazy, having a creamier mouthfeel, with the hops lending an extremely juicy citrus or tropical character, while overall having a softer, more rounded bitterness.  It all boils down to an IPA that is a little more approachable with a higher drinkability factor (cha-ching!).

The differences in the two styles of IPAs comes right down to the malt bill and yeast, as well as how the hops are used. Don’t get us wrong though, we are huge fans of both styles of IPAs, we just want to make sure no one misses out on this latest craze for hazy, juicy IPAs.

 

OUR TAKE

We used flaked oats and wheat malt in addition to our regular 2-row pale malt, to provide that thicker mouthfeel as well as contribute to that hazy, unfiltered look and feel.  Instead of our regular yeast, we used a yeast strain that contributes more of a fruity character. For hops, we used first wort hopping to provide a nice rounded bitterness, and then everything else went in at the end of the boil, the whirlpool or dry hop to focus on the aroma and flavour of the Citra, Mosaic and El Dorado hops.  

Finally, the name HazySexyCool is a jab at how popular this style has gotten lately, because all the cool kids are brewing it, not to mention the TLC reference we couldn't resit.  The haze craze has taken the craft brewing world by storm and the Yukon shouldn’t miss out. That's why we are here!  The popularity of this newish beer style is no hype, this is truly a very enjoyable style of IPA, best enjoyed as fresh as possible. So get it while you can straight from the source, in a growler to go or a pint to stay at the Tasting Room, starting July 24th.



Spruce Tip Release #2

July 07, 2017

Spruce Tip Release #2


Our next batch of Spruce Tip Ale is hitting our taps Monday, July 10th!  This is the second of several batches being released over the summer.

We are hoping the bottleing machine will cooperate this time around so that we will also have bombers available in addition to growler fills and pints.  Last batch, the bottling machine was acting up and we didn't get any bottles.  Now if only the nice weather would stick around long enough to enjoy a fresh pint on the patio come Monday.  Here's to hoping!



Going Sour

July 03, 2017

Going Sour


We are releasing our first kettle-soured beer this Friday, a Gose (pronounced Goes-uh), named Surfer Gose (4%).  Surfer Gose is a German-style wheat beer brewed with salt and coriander and soured with a lactobacillus culture.  It has an almost lemon-like tartness and a mild saltiness, and is super refreshing. This is the ultimate thirst-quenching, session beer.

While you may have heard of coriander in beer before (most popularly in Belgian witbier), you may be wondering why salt?  The Gose style dates back to the 16th Century and is named after the river Gose that runs through the town of Goslar where it originated. The groundwater of that area had high amounts of dissolved salt, and since they didn’t have water treatment facilities back then, this slightly salty water was used in the brewing of their local beer.

Alex and Matt finish up the brew day after the kettle sour process.

 

To get the characteristic sourness of this style, we added a lactobacillus culture (lactic acid producing bacteria, similar to what’s used in making yoghurt) to the wort prior to boiling. The bacteria were left to do their magic in the beer over a couple of days, in order to drop the pH to the desired sourness level. Then we boiled the wort to kill off the bacteria, and continued with the brew as usual, adding hops and then the coriander and salt towards the end of the boil. The beer was then cooled and fermented with our regular American ale yeast strain.

Surfer Gose is a great entry-level sour beer for those new to sour beer styles, and will be available for growler fills and on tap at our Tasting Room starting Friday, July 7th.



Spruce Tip Season!

June 05, 2017

Spruce Tip Season!


The wait is finally over! We will be releasing our first batch of Spruce Tip Pale Ale this Thursday (June 8th).  Each Spring, we patiently wait for the most vibrant, juicy spruce tips we can find. We hand-pick each and every one to bring you this seasonal beer. At the very least, it will fend off any signs of scurvy.

This will be one of several batches we'll be brewing over the summer, but it is always one of our biggest sellers so don't delay if you want to get some as it never lasts long!  Come by and try it on tap in the Tasting Room or grab a growler or a bottle to go!

 



Two Years and Counting

May 31, 2017

Two Years and Counting


We recently celebrated our 2nd Anniversary!  It feels great to be 2 years old! Thanks to all that came out on Saturday, May 20th for the festivities, it was an incredible turnout for the May long weekend.

 

 

Big thanks to Michael Roberts, one of our staff members and caterer extraordinaire, who was serving up his delicious burgers (made with local grass-fed beef patties and freshly baked brioche buns). He also whipped up three delicious varieties of donuts (chocolate glazed, lemon glazed and sugar coated).  We sold out of burgers by 3 pm and the nearly 200 free donuts didn’t last much longer.  We also gave away $400 worth of prizes including Winterlong beer soaps, clothing, glasses, and gift certificates.

 

 

Of course a successful event doesn’t come without a hiccup or two.  We had a bit of a delay in getting the burgers going because of a problem with the BBQ.  So we had to run home and grab our brand new, still in the box, personal BBQ we had just bought.  If you’ve ever wondered how many people it takes to put together a BBQ in record time, the answer is 4! Thanks to Michael, Kate, Alex and Marko for your excellent team work in getting that up and running.  Once the grill was ready the celebrations were on fire!  Still, we apologize to those who came early for burgers and had to wait.

 

 

We also had a new staff member help out on the big day. Welcome to Kevin!  We threw him into the deep end working one of our busiest days on his second shift.  What a great way to test out new staff.  He did awesome!

Our 2nd Anniversary beer, the White Bronco (a New England style Double IPA), skillfully brewed by our Head Brewer Matt and Brewer Alex, went over well with the crowd and we promptly went through 4 kegs of it during the celebrations!

 

 

The party continued last weekend in Alaska at the 25th Haines Beer Festival, where we poured more White Bronco as well as Sullen Riot (our Rye Pale Ale).  This was also Kaori's last 'shift' with us as she moves on to another beer adventure at a new bar downtown.  She will be missed but we wish her well on next venture!

 

 

While most of us were gone to Haines, Matt stayed behind to keep an eye on the beer, while our new hires Kevin and Jeremy were left to hold down the fort at the Tasting Room. They sold the remaining kegs of White Bronco in draft, so I guess the party is over now.  We are kicking ourselves that we didn’t save a few growlers before we left.  Hopefully you managed to try some of this elusive juicy and hazy delight!  Never fear though, Matt and Alex will be brewing several new and exciting beers this summer, and we are now open 7 days a week!

Cheers to many more years of excellent beer! We want to thank our awesome staff and all our fans for making our first two years so amazing!



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