Lambic

Olde World • Hazy • Horsey • Funky

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This light-bodied ale features a hazy light copper appearance below a quickly dissipating head. Expect super funky aromas with hay, horse blanket, and earth notes on the nose. A tart mouthfeel with vibrant carbonation delivers clean lemon-lime with a smooth tartness and little to no acetic values (think funk shandy.) It finishes with a clean citrus tartness that isn’t drying.

Barrel Aged

This old-world ale was aged in oak Pineau Des Charentes barrels for five months. Pineau des Charentes is a vin de liqueur, which is fortified, unfermented grape must which features a grapey character. It comes from the same area as Cognac: the mild, oceanic Charente and Charente-Maritime regions north of Bordeaux. But rather than being distilled into brandy or fermented into wine, the grapes for Pineau des Charentes are pressed into grape juice, or must, and fortified with one-year-old Cognac eau-de-vie (the term for brandy that has not yet aged for the requisite number of years to be legally deemed "Cognac") – read more about Pineau Des Charentes here.

Food Pairing

Anything with fruit

History

Lambic is a style of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste – Read more.

350 with Brettanomyces

Orange • Chocolate • Bourbon • Funk

✶ Available in Explorer and Expedition subscription packages only.

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Last year, we brewed at batch of our award-winning Orange Chocolate Belgian Rye Ale and placed it into bourbon barrels with Brettanomyces. The result is a medley of funk and tart citrus notes.

Food Pairing

Grilled asparagus, heavy cheeses, blackened salmon

History

For those unfamiliar with 350, the story begins in 2018 when we brewed an Orange Chocolate Belgian Rye Ale in honour of the 350th anniversary of the Nonsuch's historic voyage across the Atlantic. In 2019, our 350 earned a silver medal at the Canadian Brewing Awards – since then we've been finessing the recipe and having fun adding it into barrels and exploring the wild yeast that is Brettanomyces.

award-winning

At the heart of our mission is an ambition to make Manitoba proud, so we were honoured in 2019 when 350 was awarded the silver medal in the Belgian Strong Specialty category at the Canadian Brewing Awards.

Prairie Common

A smooth, clean taste of home

Our Story

How do you honour the place that anchors you as often as it moves you? What does it mean to love home? For us, it means drawing inspiration from its natural beauty, harvesting authentic local ingredients, and crafting them into a taste of home. Prairie Common is proudly brewed with Two-row, Crystal, and Munich malts from the prairies as wellas Chinook and Nugget hops from local producer Prairie Mountain Hops. Prairie Common isn’t one of our ‘latest’ releases, but it certainly is one of our greatest – we hope you enjoy this fresh batch.

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This amber-coloured lager opens with toast, caramel, and pine aromas on the nose. Enjoy a harmonious, balanced blend of bready, malty notes and hop flavours with a smooth, bitter finish.

Food Pairing

Burgers, beef pies, pub food.

award-winning

At the heart of our mission is an ambition to make Manitoba proud, so we were honoured in 2021 when Prairie Common was awarded the silver medal in the Amber Lager category at the Canadian Brewing Awards.

Belgian Blonde

A Belgian beer for everyone

As our flagship, our Belgian Blonde is designed to capture the spirit of the Belgian brewing tradition and be enjoyed by everyone. Complex enough to be savoured and accessible enough to be shared.

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If you haven’t already, find your favourite stemmed, tapered glass and seat yourself somewhere comfortable. We personally enjoy pairing this beer with a small group of loved ones under big, golden prairie skies. Pour this medium-bodied ale with confidence then pause as the aromas gather at the rim. Adorned with a pearly head, this beer pours a deep golden colour and is ready when the glass has a mild sweat – somewhere between 7-9ºC is ideal. At 7% ABV, our Belgian Blonde opens with stone fruit and nutty aromas on the nose followed by sweet malt, apricot, and grain flavours on the palette before resolving into a dry finish. We hope you enjoy. Santé!

Food Pairing

Oysters, Caesar Salad

History

Although the Belgian brewing tradition dates back to the middle ages, this style of beer is a recent development less than 100 years old. The Belgian Blonde was the response of Belgian brewers to the widespread popularity of lager which swept through much of Europe at the turn of the 18th century. It was designed to appeal to European lager and pilsner drinkers while retaining Belgian complexity.

Bonus Beer – Aged Belgian Pale

As a bonus, we’ve included an unlabelled, aged, Belgian Pale Ale. Exclusive to subscriptions, this beer is a little something above and beyond your regular beers – our way of saying thank you for inviting us into your home every month. Cheers!

Tipa My Tongue

From Vessel Beer Co.

Our sibling brand, Vessel, has re-released their Triple IPA. This version has risen with an extra layer of dank from the Strata hops (in addition to Talus, Amarillo, and Cashmere) and it's scary smooth for a 10 percenter. This zombeer is loaded with flavours of grapefruit, citrus, and (every zombie's favourite) melon.

What is a triple IPA?

Triple IPAs are the big, boozy result of brewers thirsting for hazier, hoppier beers. They are IPAs with more (and more) hops… and to balance out the extreme bitterness (and keep the beer drinkable) more malt is added. In addition to sweetening the beer, malt sugars are converted into alcohol which is why double IPAs tend to fall around 7-8% and triple IPAs around 9+%.

More hops, more malt, more booze.

A word from Mark

For many years, I wandered through life
wondering why nothing truly felt right.
I always had the drive to create
but didn't have the skill set to make
the things I saw in my mind,
so I just let that slide.
I was an artist without a medium.

Filmmaking was an obsession,
but I peaked as a teacher making lessons.
I loved it and thought it was great,
But I always had the drive to create.
It wasn't until I settled down
and as a dad, I stayed at home
and soon I became an artist with a medium.

Beer

I made homebrew at first
And people developed a thirst
And I started winning awards
of bronze, silver and gold
This fusion of art and science
was always somewhere in my mind,
but I had to stop drifting to see the sign.

Forever grateful that I do this for a living,
and my creations can keep on giving
simple pleasures to those who responsibly imbibe;
And this is why I never gave up my drive
to create and I hope you feel likewise.
Please enjoy these samples that you see
such as Tip of my Tongue, Prairie Common and Lambic.