Moon Under Water Releases 2017 Edition of Tempus Corvi

Moon Under Water in Victoria BC is preparing to release a 2017 batch of Tempus Corvi. Released once every 2 years, this barrel fermented sour saison was originally brewed in collaboration with local award winning homebrewer, Dave Janssen.

Taking inspiration from traditional saison brewers of Belgium and revivalist brewers of North America, Tempus Corvi is a mixed-fermentation saison. They let this saison rest for 5 months in French oak wine barrels where the activity of a diverse collection of Saccharomyces and Brettanomyces yeasts and lactic acid bacteria transformed the beer, adding sourness and additional complexity. With its bright acidity and light body, Tempus Corvi is a refreshing beer ready to drink now or be cellared for continued development along its own course.

Tempus Corvi will be released at the brewery on June 24 and will be available on tap and in limited cork and cage bottles while it lasts!

6.4% ABV | N/A IBU | 1.001 FG


Fieldhouse Releases Barrel-aged Wild Saison

Fieldhouse Brewing in Abbotsford BC as released a special barrel-aged version of their wild saison.

This edition of their Wild Saison was aged for one year in whisky barrels that had then been used to wild ferment cider. They describe the experience as an unrestrained fit of brazen funk, vibrant apples, madcap floral spiced flavours, and a hint of lush vanilla.

This is only available in their tasting room in very limited quantities.


Dageraad Releases Entropy Series No. 2

Dageraad Brewing in Burnaby BC is set to release Entropy Series No. 2, which is the second beer in their barrel-aged series.

This beer is their amber ale that has been aged in a pear brandy barrel for six months and then bottle conditioned for three months with brettanomyces lambicus.

The only have 30 cases of this, so we’re limiting sales to two per customer at $12 per bottle. Bottles will go on sale at the Dageraad tasting room at noon on Saturday.


Parallel 49 Releases Barrel-Aged Brett Saison

Parallel 49 Brewing in East Vancouver BC has announced the release of a new Brett Saison.

This seventh entry in their ongoing barrel-aged series was left for several months in an oak foeder, which left it with moderately strong notes of earthy, rustic, brett funk with a light, peppery, and floral aftertaste. It is said to boast aromas of peach, cherry and lemon.

Bottles will begin appearing on the shelves of select private liquor store in BC this week.


IBUs: 15
ABV: 7.3%
Best served 8 to 10 degrees


Powell Brewery Releases Bourbon Barrel-Aged Imperial Stout

Most breweries are getting ready for the summer and releasing light pilsners and hefeweizens. Not Powell though, they decided to mark the onset of spring by releasing a bourbon barrel-aged imperial stout and I salute them for it!

This bourbon barrel-aged imperial stout is black as night with aromas of dried stone fruits, shaved chocolate and bourbon. The rich malt body is complemented by roast flavours of dark chocolate, vanilla, cherry, dried figs, and a subtle hint of molasses.

The beer will be released today at 2 pm in the Powell Brewery tasting room and bottles will begin shipping to select liquor stores in Vancouver this week.

Stats: 9.9% ABV; 59 IBUs


Beer Review: Ode to Wallflower by Powell Brewery

This brand new beer from Powell Brewery was just released on Monday. I first tried it last month at the Victoria Beer Week 2017 Craft Beer Liftoff event and was so impressed that I had to pick up a couple of bottles to take home.


This is a hyper local collaboration between Powell Brewery and Odd Society Spirits. We’ve taken the Ode to Citra Pale Ale and aged it in Odd Society’s Wallflower Gin barrels to produce a botanically charged, slightly oaked, and incredibly
delicious version of the Citra hopped ale.


  • 650 ml bomber bottle
  • 6.2% ABV
  • 35 IBUs

Tasting notes:

This beer poured out a slightly hazy honey colour, with a finger of foamy white head that was retained quite a while and left a little clouds of puffy lacing in its wake.

The nose was rich with juniper, coriander, lemon rind, orange peel, mango, passionfruit, soft floral notes, and a touch of caramel malt.

The palate had an almost identical combination of flavours, but with the malt having a bit more presence to give a great balance with the citrus hop notes and the gin botanicals. There was also a touch of oak coming through.

The mouthfeel was medium-to-full bodied and smooth with moderate carbonation. The finish was dry with a touch of lingering bitterness from the hops.

Full disclosure: I love gin! I’ve tried a few gin-infused and gin barrel-aged beers and all have left me feeling wanting, until now. This is exactly what I imagine when I think of a gin-inspired beer.

There is a beautiful balance between the gin botanicals, the citrus from the hops, the toffee/caramel sweetness from the malt, and the woodiness of the oak. It’s almost like a drinking a G&T made with oaked gin.

This is a spectacular beer for the spring and summer. Due to the barrel-aging process quantities will be limited, so be sure to snap some  up before it is gone!

Overall Rating: 4.5/5

Serving temp: 8-12C

Food pairing: Paté, smoked salmon, berry cheesecake

Glassware: Tulip, snifter, Spiegelau barrel-aged beer glass

Powell Brewery to Release Ode to WallFlower Pale Ale Aged in Odd Fellows Gin Barrels

Powell Brewery in East Vancouver has announced the release of their Ode to Wallflower pale ale.

This special release is collaboration with East Van neighbour Odd Society Spirits. For this one they took their Ode to Citra Pale Ale and aged it in Odd Society’s Wallflower Gin barrels to produce a botanically charged, slightly oaked, and incredibly delicious version of the Citra hopped ale.

I have already tried this beer and it is quite wonderful. The gin and oak notes play really well with the citrus notes from the hops. It’s almost like drinking an oaked gin.

Bottles will be release on Monday, April 3 at 2pm in the Powell Brewery Tasting Room and will be heading out to select private liquor stores shortly thereafter.