When Boston Lager hit the market in the mid-80s, there were only a handful of craft breweries in the US. At the time, the Vienna-style lager really resonated with beer lovers, and it continues to be very popular today. With a rich toasted-malt profile, balanced with a dose of floral and herbal noble hops, it’s very smooth with medium carbonation and a crisp, dry finish.
A saison brewed in Prince Edward County, Ontario, a region made popular for its wineries, cideries and now growing number of breweries. On the nose, there are white pepper and intense floral notes, with an amaretto-like almond, white cracker and herbal notes coming through on the palate. The finish is bone dry with medium bitterness and lively carbonation.
Dark, Porter-like colour, with robust malty and dried fruit aromas lead the way for rich malty, lightly sweet plum cake flavours balanced by judicious bitterness on the finish. Heartwarming winter brew.
Light yellow and hazy, with a good deal of foam. Open, light, perfumed nose of hops. Light body, refreshing acidity and bitterness, Dry, lasting finish.
A classic golden lager originally brewed in Munich, Germany with light floral, herbal and white bread flavours and a crisp hop bitterness. This beer style was created in 1870s to compete with the growing popularity of the Czech Pilsner, helles is German for “pale.”
A New England-style IPA is an ale that’s been heavily hopped, with a very hazy, almost tropical punch-like appearance, thanks to the addition of flour, oats or wheat, and packed with juicy fruit flavours like mango, grapefruit and orange. Exile has a pale, hazy lemon appearance with a creamy mouth feel and pleasing prickly bitterness and carbonation. Its flavour is super juicy, bursting with heaps of pink grapefruit, green mango and tangerine.
Long-lasting mocha head with a deep, opaque molasses-hued body. On the nose is rich treacle and caramel aromas with burnt baker’s chocolate and medium bitterness on the palate. Take this stout out of the fridge at least 20 minutes before serving; the complex, volatile aromas are optimal at warmer temperatures.