Our dreamy Blanchè beer is silky smooth and subspiced with orange peel, coriander and anise seed to pair perfectly with the golden days of summer.

This is a full flavoured beer integrated with a distinct floral hop which gives it a quality unique to our Pacific Northwest surroundings. This style is evolutionary from a typical IPA with an assertive hop, lower alcohol content, and slight pine aroma.

The resiny pithiness from judicious amounts of Citra and El Dorado carries through the mid palate and raises notes of minty tangerine and clear gummy bear. Soft and cloudy, fluffy and light, this is our favourite Hazy IPA.

Suggestive of the culinary experience one has on an extended stay on the coast of Vietnam, this rice lager is immediately crisp and refreshing, citrusy with jasmine flower and finishes with a faint sweetness.

A celebration of Lagers, our ever evolving House Lager Program.

Nothing is new in beer. More hops, more haze, less hops, more clarity, too bitter, too soft. Our new IPA release is an extraction of the desirable from both worlds. Balanced, softly bitter, juicy yet classic. Bright.

Argentinian inspired lager with corn to give a lighter body and slight sweetness, balanced with noble hops to give a clean and crisp finish.

Memories of strawberry milkshakes emerge within a creamy base of barley, oats and milk sugar; this hedonistic sour beer delivers seductive tones of vanilla, spice and almond from a hearty tonka bean addition. Contains Lactose.

Fresh orchard fruits with some resinous pine needle characteristics. Soft, dank, easy.

Utilizing Northern Brewer hops lends a hint of evergreen traditional to style. A fruit likequality is created by fermenting the lager at ale temperatures. Gaining a complex taste through subtle approach; hints at a full-bodied ale yet retains a crisp finish.

If you’re the type who likes to judge a beer by it’s colour, 33 Acres of Darkness will surely surprise. While most equate heaviness with flavour this Schwarzbier strives to bring tantalizing taste beyond the usual weight.

We say good things come in the power of threes, and when this magical concoction joyfully adorns the table an even three is still good company. World Beer Cup Silver Award - 2016 Belgian Tripel World Beer Cup Silver Award - 2018 Belgian Tripel.

With slightly more alcohol then average, this master creation showcases bitter-fresh pine with an invigorating offering of pink and orange citrusness.

A bracingly sour, bright, gose with Vancouver Island sea salt, fresh lime zest and juice. Conditioned on Mezcal oak to suggest warm Oaxacan beaches and salt-rimmed cocktail glasses with tiny umbrellas.

This cider has a refreshing aroma of ripe kiwi with flavours of pineapple, passion fruit, papaya, and a beautiful coconut water mouthfeel. Perfect for sunny days by the water (or daydreaming about them).

With notes of citrus, sauvignon blanc grape acidity, lemon curd, and peach sweetness, each sip of Pretty in Peach bring that Pretty in Pink confidence.

The subtle sweetness and juicy mouth feel of pears mixes with the bright complexity of Dolgo crab apples. Creating a deep vibrant colour and flavours of stewed pear, fruit leather and butterscotch, complemented by aromatics of pear blossom, peach skin and vanilla, with a long lingering Sherry-like finish.

This non-alcoholic (0.5% ABV) sparkling blend is crafted from organic apple and Pinot Gris juices, infused with hand-foraged sumac, sage, juniper, and rosehip. Gently balanced with a splash of organic wine and pure water, Meadows captures the essence of our shared orchard landscape. Made in close collaboration with our neighbours at Pamplemousse Jus Natural Winery in Summerland, this vibrant, herbaceous beverage offers a refreshing, complex alternative for any occasion.

This wine was built for summer sipping with heaps of fruit on the palate. Think juicy, ripe strawberries, cherries & watermelon with some bright acidity. Serve chilled with loads of sunshine.

It is a teinturier with both black skin and flesh, always producing dark wines, even when picked early. In this case, it was grown all the way up at Celista on the north shore of the Shuswap Lake. The grapes are fermented carbonically for five days before being pressed off into neutral barrels.

grown in collaboration with the moon, bees, and wild plants of Swabia