Bright hop aromas like fresh pine needles, orange peel and canned mangos burst out of this IPA from a rural Yellow County brewery. An orange-amber hued ale, the body is fairly full and feels luscious on the palate. The lively and prickly carbonation and big flavour make this beer great to pair with more intense dishes like steak and kidney pie or Irish pork stew.
Located in Red Deer, Troubled Monk Brewery was founded in 2015 by three brothers with a passion for beer. A Belgian-style saison with vibrant aromas of Hubba Bubba, candied banana and freshly ground cloves. The ale is bubbly and has a medium body. Pair it with rosemary and lemon roasted chicken — the herbal notes will be complementary.
A warming, rich porter brewed by Blindman Brewing in Lacombe, a small city nestled between the Rockies and the barley fields. Pouring a deep brown with a tan, dense collar of foam. With aromas of brownie batter and roasted blonde coffee beans, the ale is rich and complex, perfect for the colder fall weather.
Jordan Mills, an Advanced Cicerone, brewer and owner of Markham’s Rouge River is quietly making some of the best sour ales and hoppy beers in the country. His Barrel Aged Apricot Sour was aged in steel and oak for 11 months and fermented with Rouge’s house sour culture. This golden sour ale has a fresh apricot aroma and flavour and racy acidity with a dry mineral finish and a touch of vanilla from the oak barrels. Pair with vanilla ice cream with peach puree for an easy dessert.
Pumpkin beers are a divisive beverage in the beer world: you either love them or hate them. Personally, I like sipping a pumpkin beer during the fall months. Saison Dupump is a Belgian-style saison seasoned with fall spices as well as pumpkin. The spicy, phenolic notes from the yeast really complement the mix of spices in the ale. It finishes dry and the pumpkin flavours are not overdone, so if you’re a not a fan of squash in a beer give this one a try, you might like it.
Cobblestone Stout has gone organic. Made with a mix of organic pale malt from the prairies and organic roasted malt from the UK, the stout has roasted coffee and subtle vanilla bean flavour with low astringency. The mouthfeel is luscious and velvety with soft carbonation. Try it with Saint Agur, a blue cheese with a tangy bite.
This Peterbourgh Brewery took gold in the highly-competitive Kolsch category at this year’s Canadian Brewing Awards. The key to pulling off a killer Kolsch is a whisper of fruity flavour — and this beer’s apple peel and nectarine aromas hit the mark, all riding on a lightly honeyed malt body. Light, crisp with a soft round bitterness, make it your first brew of the night.