Phillips Releases Dinosour Blackberry Sour

Dinosour-Web-Shot-1-300x400.jpgPhillips Brewery in Victoria BC has released a new seasonal called Dinosour.

Dinosour is a blackberry sour ale that packs a delightfully tart bite. Soured with Phillips’ house-cultured lactobacillus strain, blackberries are added pre and post fermentaceous period, balancing sour flavours with fresh berry sweetness.

Dinosour is available now at the Phillips retail store as well as select liquor stores across BC.

4.2% ABV

Parallel 49 Releases 2017 Batch of Apricotopus

Parallel 49 Brewing in East Vancouver has released a fresh batch of their seasonal
Apricotopus apricot infused sour saison.

Apricotopus was blended with real apricots and Lactobacillus culture to provide a kick of tart apricot and wheat citrus with an effervescent body and a crisp, dry finish.

Its contrast of fruity sweetness and sour tones provide balance for a perfect summer beer

It is available now in liquor stores across BC

6.3% ABV | 6 IBU | 650ML | BOTTLES, DRAUGHT |6-8 ° C



Beer Review: Dry-Hopped Hazy Sour Double IPA from Field House

Field House Brewing in Abbotsford BC recently released a beer that they call a Dry-hopped Hazy Sour Double IPA. Now, you might be asking yourself, what in the heck is a dry-hopped hazy sour double IPA. Me too! It’s not an actual BCJP-recognized style, so let’s find out what the heck they are talking about…


  • ABV: 7.5%
  • IBU: 22


This sour and juicy beer was aggressively dry-hopped, giving it loads of flavour without the bitterness. Strong and hazy, this concoction was sourced with our house lacto culture and fermented with brett trios to even further pump up the juiciness of this wild hybrid.


This beer poured out an opaque light-amber with two fingers of puffy white head that dissipated slowly and left pretty cloudy lacing patterns as the glass drained.

The nose was dominated by the hops, with tropical fruit notes of pineapple, mango, papaya, and passion fruit, along with stone fruit notes of peach and nectarine, as well as citrus fruit notes of grapefruit. There was also a mild floral hop aroma and a touch of tang and funk.

The palate was super juicy with the same fruity hop notes of pineapple, mango, passion fruit, peach, nectarine, and grapefruit, with a touch of light biscuit malt in the background.

The mouthfeel was medium-bodied, smooth, and gently tart, with moderate carbonation. The finish was quite dry with a touch of alcohol warmth, and while there was no hop bitterness in the aftertaste, there was a lingering acidity that left the mouth watering and craving more.

To be honest, the beer’s name is a bit of a gimmick, because it’s not actually anything brand new. Really, it’s either a sour double IPA or a dry-hopped sour.

This beer was actually remarkably similar to Nectarous from Four Winds, which is also a dry-hopped sour made with Lactobacillus and Saccharomyces Trois. However, this had a little added alcohol warmth and a dryer finish. This isn’t a bad thing, as that is a fantastic beer!

Overall Rating: 4/5

Serving temp: 4-7C

Food pairing: Spicy Chinese food—Kung Pao Chicken, Singapore noodles

Glassware: Tulip; IPA glass

Hearthstone Brewery Releases Tiny Little Tart Golden Sour

Hearthstone Brewery has announced the release of their Tiny Little Tart golden sour—the first beer in their new small release series. Tiny Little Tart is a kettle sour that is dry hopped with Equanot and Idaho 7 hops, which is said to accentuate its beautiful bouquet of passion fruit & citrus.

It is available in limited quantities starting today at Hearthstone and at select liquor stores in the lower mainland.


Field House Collaborates with Steel & Oak on Coolship Collab 3: Wild Dark Currant Sour

Field House Brewing in Abbotsford BC is releasing the third of it’s four coolship collaborations. This time they collaborated with Steel & Oak on a wild dark currant sour.

This dark sour was steeped in their copper coolship with 30lbs of dried organic currants to release the sweet and tart characteristics of this intense black fruit. They then finished it with a secondary fermentation with Brettanomyces to give it a touch of wild funk.

The beer will be available today at the Field House tasting room and will be making its way to select liquor stores shortly.

ABV 7.0% | IBU 30




Île Sauvage Brewing to Open in Victoria by Late Summer 2017

Île Sauvage.jpgLater this summer, Victoria’s Rock Bay district will be gaining its sixth brewery, when Île Sauvage Brewing Co. opens its doors at 2960 Bridge St, in the building formerly occupied by Pizzeria Prima Strada.

The brewery is a join venture between head brewer Stephane Turcotte and two of his close friends who share his passion for great beer. They aim to open the brewery and tasting room by September 1, followed by a full lounge some time in early 2018.

Île Sauvage is French for “Wild Island” and is a dual reference to the wild environs of Vancouver Island and the brewery’s main focus on Belgian-style wild ales and sours— making use of Lactobacillus, Brettanomyces, and Pediococcus fermentations, as well as secondary fermentations with fruit.

They plan to use some stainless steel tanks but also a huge assortment of oak-ageing vessels. At opening, they will offer a number of beers produced using sour worting methods, but in the long run they plan to release more and more blended, oak-aged sour beers.

Turcotte’s main goal as a brewer is to release beers that excite him and his palate; therefore, a lot of the beers will make use of fermentation-derived flavours, dry-hopping, and local fruit refermentations.

Turcotte was inspired to start brewing by his father, who had been a hobby winemaker for over 30 years. When he went to UVic, he made a few beers at a local U-brew and got a taste for homebrewing.

galmegi.jpegAfter university, he moved to Korea where he met his wife and was dismayed with the local beer options. This prompted him to form a homebrew collective with some friends and they pooled their money to rig up an all-grain system and a Kegerator.  They home-brewed so much that that it led to them opening a craft beer bar, followed by an actual brewpub called Galmegi Brewing Co. in Busan, South Korea.

Turcotte managed the original craft beer bar, before going on to serve as head brewer, part owner, and CEO of Galmegi for two and a half years. Following this he went on to study a brewing course through Siebel and gained his Cicerone certification.

4mile.jpegCurrently, he is working as a brewer at 4 Mile Brewing, where he is also helping to modernize their beers, designing new recipes, designing bottle labels, and keeping their social media up to date.

If you have noticed their new Mosaic Session IPA on shelves, this is one where he designed the recipe, brewed the beer, and designed the label. It’s also a ridiculously tasty session IPA, so make sure to pick one up.

I’ll be sure to post more information closer to the date and plan be there on opening  day to report back on the beers on offer.