Opens with fruity malt and herbal, hoppy scents. Smooth, full-flavoured, sweet raisiny richness in the mouth is offset by balancing hoppy bitterness on the long, fruity finish. A heady brew.
Hazy blond in colour, with pronounced citrus and malty aromas and smooth, creamy, fruity malt flavours, it finishes with agreeable, hoppy bitterness.
This wheat ale is brewed in the traditional style of a German Hefeweizen (hefe means “yeast,” and weizen means “wheat”). It’s a hazy, deep golden brew with a creamy mouth feel thanks to the flaked wheat, and lovely notes of banana and cloves courtesy of the yeast. This is a great pick to serve with brunch: it’s fruity, bubbly, and pairs well with sticky fare like Eggs Benedict.
Beau’s officially became the largest independent organic brewery in Canada when Mill Street was acquired by AB-InBev in 2015. They’ve also expanded their distribution to across the country, so more folks can get their hands on these organic brews. Lug-Tread is a golden ale with sweet arrowroot and some subtle grassy notes. It’s a well-balanced brew with a crisp, bitter finish. We love to serve it with holiday meals like roast ham or roast chicken. The bubbles refresh the palate after each bite and the flavour profile can stand up to rich meats.
Unlike other low-gluten brews, this one from Spain still has a pleasant, crackery malt flavour because it’s still brewed with malted barley. Using a proprietary technology, the beer is stripped of the barley’s gluten protein (down to 3ppm) but still retains the grainy flavours. Light-bodied and refreshing, this lager’s malt bill is balanced by light lemon and lime notes from the hops. A nice palate cleanser during the holiday season.
Brewed on the grounds of the grand English estate Thornbridge Hall, this IPA get its intense grapefruit and spruce notes from big, bold American hops. Pouring bright golden, the bitterness is fairly matched by a honey, caramel malt base. Try it with intense dishes like spicy beef Pad Thai and a nice slice of Stilton.
Revisit this classic American-style pale ale as it reaches middle age — it hit the scene 36 year ago when most beer was light and flavourless. Brewed using a hefty dose of fruity and piney whole-leaf hops, the bitterness is nicely balanced by the mix of bready and caramel malt. This brew is “finished” in the can or bottle in the same style as Champers. The brewer adds a sprinkle of fermentable sugar and yeast to the beer, seals it up and lets it carbonate the natural way.