Parallel 49 Releases Late Bloomer Cherry Sour

Parallel 49 Brewing in Vancouver BC is set to release a special barrel-aged sour beer called Late Bloomer. This pale mixed-culture sour ale, was aged in French oak barrels for six months and refermented on top of freshly picked whole Lapin Cherries from Naramata. It is said to have a juicy cherry aroma with white…Read more Parallel 49 Releases Late Bloomer Cherry Sour

Parallel 49 Releases Wild Ride 2018

Parallel 49 Brewing in Vancouver BC has released the 2018 version of their Wild Ride Belgian golden strong. This Belgian-style golden strong is finished with Brettanomyces—exploding with funky and fruity flavours. They describe it as a good mix between classic style Belgian beer and a new age funk. Bottles of Wild Ride are available now…Read more Parallel 49 Releases Wild Ride 2018

Townsite Releases Shiny Penny 2017

Townsite Brewing in Powell River BC has released the 2017 version of their seasonal Shiny Penny Belgian IPA. This year's version of Shiny Penny has been bottle-conditioned for six months with three varieties of Brettanomyces: Lambicus, Bruxellensis, and Claussenii. They say that the flavour profile includes barnyard, horse blanket and exotic fruit. You can find Shiny Penny…Read more Townsite Releases Shiny Penny 2017

Category 12 Releases Wild Saison

Category 12 Brewing in Victoria BC has released the latest entry in their Elemental Series of wild and sour ales. Wild Saison is a bottle-conditioned farmhouse ale that captures the fleeting ripeness of Gobind Farms loganberries, marrying the delicate aromatic esters and spice of a mixed Brettanomyces fermentation to produce a dry, complex, and approachable…Read more Category 12 Releases Wild Saison

Coalesce Brewing Releases First Beer: Foreword

Coalesce Brewing in Port Moody BC is set to release their first beer: Foreword. Foreword is a mixed fermentation ale inspired by the historical saison style. Foreword was brewed with oats, spelt malt, and raw wheat, then hopped judiciously with Hallertau, Hersbrucker, and Saaz. The beer was fermented dry with a mixed culture of Saccharomyces,…Read more Coalesce Brewing Releases First Beer: Foreword