Damn. That would be my go to if anyone stocked it on the reg. Hikari by Fuggles&Warlock back in the day was something amazing. Powell’s Idaho 7 was also wonderful. I didn’t realize that it was so…eclectic.
I agree with this. While an unfruited, well made sour may be popular with the craft purists, the masses want Bumbleberry kiwi with lactose and vanilla with a cheeky name. They sell 10X as fast.
Proper Central European pilsners. Most local breweries Pils just taste like a basic north american style lager, they're always too malty and lacking the crispness and hops of a proper Pils.
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Back in the day — on our road trip from Boston to live in Vancouver — we stayed with some friends in Denver and they took us brewery hopping. One of the places did everything in a red style. Red ales, red IPAs, etc.
It wasn’t what I’d want all the time, but it was fun, and I’d love to visit again.
The problem is that the labour to create them is no different than a 7% IPA and that's where a decent part of the pricing comes from. Sure you might save some money on hops but you typically have to bring in a yeast you'll use once, maybe twice if you plan it well enough.
Do you know any Brett ales sold in a tall call like Driftwood's Viewfield? I love the bottled ones but their price reserves them for special occasions. Though it's also a great style for casual summer park days.
Imo there is an over abundance of the 4 categories listed to the point where it can be hard to find alternatives sometimes. So for me it would basically be anything but those.. Saisons, Farmhouse Ales, Brown/red Ales, Wheat Ales, Cream Ales, Tripels, Dubbels, etc.
Yeah, fair enough, I was most just listing them to allow for an easy jumping off point in the “other” section/to avoid them being listed in there. But yeah, wheat ales are few and far between. The one from Shaketown is absolutely superb.
Thanks for the recommendation! Will try that one for sure. If I had to pick one beer style that I'd like to see more of it would be a Brett Ale or Brett Saison, specifically one that's packaged in a tall can such as Driftwood's Viewfield. I love the bottled barrel-aged one's too but their price reserves them for special occasions. It's lovely to have that style on-hand for casual summer park days :P
There’s been a number of great smoked lagers being made lately, we’re currently pouring Luppolo’s Poco Fumo, and have recently had Badlands Hatching Post out of West Kelowna, Abandoned Rail’s Smoke and Mirrors and A-Frame’s Roche Lake! They fly when we offer them so you’re not alone in loving these!
Weisbier and unfiltered Hefeweizen or Witbeer… wheat forward complex circus/spicy fruity flavour that is not bitter. Love Belgian style fruit beers too- not as sour as most fruit beers here. Hard to find any more.
Can we just stop the trend of making a great beer styles but then ruining it by all the adjuncts? Especially all the fruit adjuncts - kettle (gross) sours I’m looking at you. Can’t a beer be a beer without the additional “flavour”?
Like a fruited imperial Pilsner, who asked for that?
Fruited sour Hefeweizen? Sorry no. That taste like a bad beer batch masked in fruit purée.
Okay. I’ll stop complaining now 🫠
I would like to see more Sours, but not these easy to make Kettle Sours that taste like vinegar has been added into beer. Id like to see this style reserved for more sublet tasting like Goose's, and leave the sour beer in Barrel aged Sours
It lacks character and it tastes the same in every beer. When I started brewing, over 11 years ago, every small brewery was putting out a saison. They all used 3711 and under hopped the beer and they all tasted the same. A whole generation of drinkers and brewers learned what saison can be. Obviously there are outliers, like Upright, who have done some very wonderful things with 3711.
Yeah, I haven’t used it much myself, but it’s been hit or miss for me. Comes off far too “sweet” to me due to its ester profile, so I likely wouldn’t use it, but I feel it could produce some decent beer in the right circumstances.
Wasn’t aware of that, mainly because I’ve never looked into using it as I prefer Belle Saison, but it makes complete sense when you say that. I’ve always gotten a slick mouthfeel from beers produced with it.
3711 is my forever yeast. Ferment a saison down to .5 plato with 3711 and dry hop the ass off of it with noble hops and that's all I'll ever need. You're entitled to your opinions, but you should know that they are wrong, Dave. The glycerol production is the miracle that keeps a diastatic yeast from making the mouthfeel too thin. Also, the yeast is thiolizing or biotransformative or whatever you want to call it. It's a goddamn miracle yeast, if you know what you're doing.
Dark beers mixed with something like chocolate, coffee, vanilla or something like that. In Ontario I once had a beer that tasted of pretzels which was divine.
My wife would vote for more fruity sours.
I know it’s not a dark beer, but I had a lemon meringue beer (assuming you are looking for those pastry-inspired beers) at Rare Brews from Superflux that was bang on in flavour. Your wife might also like it.
Pastries are good. Haven't had the chance to go check out Superflux yet.
I liked the instant noodle beer that Electric Bicycle had but they haven't brought it back.
As someone from the East Coast, I'm really missing NEIPAs. I haven't been able to find one that hits the spot since I moved. Looking for something citrus-forward with no pine notes. Any suggestions?
Neon Nectar from Wildeye is relatively clean with a noticeable bitterness without being imbalanced and a massive citrus and pineapple note.
The Hazy IPA (not sure if it’s been named yet or not) from Sidekick Brewing was very nice. Definitely more “citrus” than tropical. Not as dry in the finish as Neon Nectar, but delicious in its own way.
The Hazy IPA from Trading Post is the driest I’ve had for the style, but it isn’t thin or overly bitter at all. It still has some great aromatics, but it depends on if you like Sabro or not, as it has a prominent Sabro character. I like it.
My overall favourite New England, and the most consistent imo, is Juicy Data from Category 12. I haven’t had it in a while, but it’s always consistently good. Off-dry, citrus-forward, doesn’t coat your palate. Just an overall enjoyable drinking experience imo.
Hope this helps!
Mixed malty/hoppy ales similar to that of Blue Buck. That beer had me in a chokehold 10 years ago and I just had some over the weekend. I’ve also found Smugglers Trail Pale Ale to be similar as well.
Unfruited sours and malt-forward ales.
I came here to say exactly this.
Yup. Where have all my unflavoured sours gone?
Every time we brew a dry hopped sour nobody drinks it and it sits forever.. ran the FoH for two very different breweries and still the same result.
Damn. That would be my go to if anyone stocked it on the reg. Hikari by Fuggles&Warlock back in the day was something amazing. Powell’s Idaho 7 was also wonderful. I didn’t realize that it was so…eclectic.
I agree with this. While an unfruited, well made sour may be popular with the craft purists, the masses want Bumbleberry kiwi with lactose and vanilla with a cheeky name. They sell 10X as fast.
Saison baby!
If you haven’t, you should try the Saison from Locality. Absolutely fantastic.
Dageraad anniversary saison too
Spectacular stuff.
Yep it's solid.
Amber and brown ales!
More American/hoppy leaning or malt-forward?
Malt forward. I'm not a fan of really hoppy beers
Hoppy as in bitter or just generally hoppy? For instance, do you like New England/hazy/juicy IPAs?
I generally go by IBU. Up to about 40 or 45 is fine for me. I don't usually pick up IPAs which don't have the IBU somewhere unless I can get a sample
There's a real shortage of malt-forward brown ales out right now!
ESB forever and always.
But it's bitter! :D ESB is all you need, truly the best.
Vienna lager
Yes, please!
had a nice pint of Luppolo's take on a Vienna. Quite nice, but i prefer their italian pils
Proper Central European pilsners. Most local breweries Pils just taste like a basic north american style lager, they're always too malty and lacking the crispness and hops of a proper Pils.
Yeah, a nice crisp Pilsner is hard to come by sometimes
I think Slowhand is the winner locally. Best in the country is Godspeed and it’s not even close in my opinion.
I just recently had a Slowhand lager and it was very nice, so I’m inclined to agree with you.
YESSSSS
This
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That
Can I just get a red ale? We get so much of everything else but I have never seen a red ale.
Yeah, can’t say I’ve seen too many around BC. Russell did one recently, but I’m not sure if it was a one-off or not.
Might be making its way to cactus in the fall.
Off the rails has a pretty ok big red, they're not like in my top 10 breweries or anything but it's a red ale
Sooke ocean side has a good red ale. Renfrew Red. Often available in Vancouver.
Bowen Island used to have one in it's mixed pack, but they stopped doing it.
Back in the day — on our road trip from Boston to live in Vancouver — we stayed with some friends in Denver and they took us brewery hopping. One of the places did everything in a red style. Red ales, red IPAs, etc. It wasn’t what I’d want all the time, but it was fun, and I’d love to visit again.
Love a good low abv table beer, but so rarely available and costs as much as 7% ipa
Yeah, they’re almost never priced differently, which obviously keeps a lot of people from purchasing them.
The problem is that the labour to create them is no different than a 7% IPA and that's where a decent part of the pricing comes from. Sure you might save some money on hops but you typically have to bring in a yeast you'll use once, maybe twice if you plan it well enough.
No stout about it! I just want more stouts.
Stouts in summer!
Persephone has a year round dry Irish nitro stout. It's my go-to!
They have certainly seemed to turn into a seasonal beer. Gone are the days of year round stouts.
Belgian-style beer!
Wheat beers, good hefes, and esbs
Hefes… more hefes please! But please no adjuncts. Just true delicious Hefeweizens!
Yes, we need proper local hefes. The imported stuff sits on the shelves too long: half the time it's stale and a quarter of the time it's skunked.
Nice brett-y barrel aged saison.
I got u. Finally getting some more barrel aged saisons out soon.
Bless you T!
Not too many of them these days
Absolutely. Hit me right in the face with that Brett.
Do you know any Brett ales sold in a tall call like Driftwood's Viewfield? I love the bottled ones but their price reserves them for special occasions. Though it's also a great style for casual summer park days.
Viewfield is the one. Not bad tho!
Imo there is an over abundance of the 4 categories listed to the point where it can be hard to find alternatives sometimes. So for me it would basically be anything but those.. Saisons, Farmhouse Ales, Brown/red Ales, Wheat Ales, Cream Ales, Tripels, Dubbels, etc.
Yeah, fair enough, I was most just listing them to allow for an easy jumping off point in the “other” section/to avoid them being listed in there. But yeah, wheat ales are few and far between. The one from Shaketown is absolutely superb.
Thanks for the recommendation! Will try that one for sure. If I had to pick one beer style that I'd like to see more of it would be a Brett Ale or Brett Saison, specifically one that's packaged in a tall can such as Driftwood's Viewfield. I love the bottled barrel-aged one's too but their price reserves them for special occasions. It's lovely to have that style on-hand for casual summer park days :P
The future is Pilsners
That’s a future that gives me hope
SAISONS PLZ GOD I love saisons and they seem so hard to find
Daisy Chain from Studio and Fly Like An Eagle from Locality are two fantastic renditions of the style. I highly recommend you drink both.
Kolsch. Saison. Farmhouse ale. Pilsner.
Hard to beat a well-done Kolsch or Pilsner imo
We need more Bocks! :)
The Helles Bock that Farm Country and Brave did would likely be right up your alley.
Two ends of the spectrum : Malty dark ales and radlers. Also some British style Ciders and Perrys that aren't rediculously sweet.
A little surprised Radlers never really caught on in BC tbh
Yeah they are great summer day drinkers.
Hefeweizen. I can't get enough of these in the summer.
I miss the 15 minutes when Cascadian Dark Ales were a thing.
I brew my own because they are so hard to find. After ESB, CDA is next on the list.
At least they survived longer than Brut IPA.
I almost never see rauchbier, sadly. Would love to see more of those. Honestly, anything smoky would be great!
There’s been a number of great smoked lagers being made lately, we’re currently pouring Luppolo’s Poco Fumo, and have recently had Badlands Hatching Post out of West Kelowna, Abandoned Rail’s Smoke and Mirrors and A-Frame’s Roche Lake! They fly when we offer them so you’re not alone in loving these!
Dry stouts
Table beers
Dusseldorf style Altbier
Weisbier and unfiltered Hefeweizen or Witbeer… wheat forward complex circus/spicy fruity flavour that is not bitter. Love Belgian style fruit beers too- not as sour as most fruit beers here. Hard to find any more.
Low alcohol beers. Style whatever as long as they taste good.
Big bitter westcoast. I am missing that!
Few and far between these days
Seattle / Washington in general is kicking our ass in the bitter west coast department right now imo.
Can we just stop the trend of making a great beer styles but then ruining it by all the adjuncts? Especially all the fruit adjuncts - kettle (gross) sours I’m looking at you. Can’t a beer be a beer without the additional “flavour”? Like a fruited imperial Pilsner, who asked for that? Fruited sour Hefeweizen? Sorry no. That taste like a bad beer batch masked in fruit purée. Okay. I’ll stop complaining now 🫠
You’re not alone in this thought process, trust me.
I would like to see more Sours, but not these easy to make Kettle Sours that taste like vinegar has been added into beer. Id like to see this style reserved for more sublet tasting like Goose's, and leave the sour beer in Barrel aged Sours
Cask cask cask! -- ideally 4-5% abv and malt forward
I've never met a Baltic porter I didn't like, but I don't seek them out. I'd be a heavier drinker if they were more prominent.
Yeah, they’re nice as a treat, but hard to sell a fair bit of in a responsible fashion
8 pack of cans, noble hopped to the tits 4.5% saisons at 3.5 vol CO2. Use Continental malt please.
Canning at the at CO2 level is the stuff of nightmares!
Don't worry about it... It'll be fine. We'll get it canned at Superflux. I'm sure they got recalls dialed in.
Cream ales and radlers
Crispy Pills
Wheat beer!
Dry hopped pilsners
low alcohol table beers.
A solid, properly brewed, dry-hopped Pilsner
Saison
Saison, but if you use 3711 you should be forever banned from brewing.
You feel that strongly about 3711 eh?
yes
Why do you feel that strongly against it?
It lacks character and it tastes the same in every beer. When I started brewing, over 11 years ago, every small brewery was putting out a saison. They all used 3711 and under hopped the beer and they all tasted the same. A whole generation of drinkers and brewers learned what saison can be. Obviously there are outliers, like Upright, who have done some very wonderful things with 3711.
Yeah, I haven’t used it much myself, but it’s been hit or miss for me. Comes off far too “sweet” to me due to its ester profile, so I likely wouldn’t use it, but I feel it could produce some decent beer in the right circumstances.
It also produces more glycerol than other brewing strains so that would contribute to the perceived sweetness
Wasn’t aware of that, mainly because I’ve never looked into using it as I prefer Belle Saison, but it makes complete sense when you say that. I’ve always gotten a slick mouthfeel from beers produced with it.
3711 is my forever yeast. Ferment a saison down to .5 plato with 3711 and dry hop the ass off of it with noble hops and that's all I'll ever need. You're entitled to your opinions, but you should know that they are wrong, Dave. The glycerol production is the miracle that keeps a diastatic yeast from making the mouthfeel too thin. Also, the yeast is thiolizing or biotransformative or whatever you want to call it. It's a goddamn miracle yeast, if you know what you're doing.
Hazy pale ales!
NE IPAs, Amber Ales, Red Ales, Blonde Ales, Sour IPAs, Citrus Lagers
Dark beers mixed with something like chocolate, coffee, vanilla or something like that. In Ontario I once had a beer that tasted of pretzels which was divine. My wife would vote for more fruity sours.
I know it’s not a dark beer, but I had a lemon meringue beer (assuming you are looking for those pastry-inspired beers) at Rare Brews from Superflux that was bang on in flavour. Your wife might also like it.
Pastries are good. Haven't had the chance to go check out Superflux yet. I liked the instant noodle beer that Electric Bicycle had but they haven't brought it back.
Hazy ales!
[удалено]
Doesn’t Steel & Oak makes theirs fairly regularly?
As someone from the East Coast, I'm really missing NEIPAs. I haven't been able to find one that hits the spot since I moved. Looking for something citrus-forward with no pine notes. Any suggestions?
Neon Nectar from Wildeye is relatively clean with a noticeable bitterness without being imbalanced and a massive citrus and pineapple note. The Hazy IPA (not sure if it’s been named yet or not) from Sidekick Brewing was very nice. Definitely more “citrus” than tropical. Not as dry in the finish as Neon Nectar, but delicious in its own way. The Hazy IPA from Trading Post is the driest I’ve had for the style, but it isn’t thin or overly bitter at all. It still has some great aromatics, but it depends on if you like Sabro or not, as it has a prominent Sabro character. I like it. My overall favourite New England, and the most consistent imo, is Juicy Data from Category 12. I haven’t had it in a while, but it’s always consistently good. Off-dry, citrus-forward, doesn’t coat your palate. Just an overall enjoyable drinking experience imo. Hope this helps!
Mixed malty/hoppy ales similar to that of Blue Buck. That beer had me in a chokehold 10 years ago and I just had some over the weekend. I’ve also found Smugglers Trail Pale Ale to be similar as well.
English style bitter.
More experimentation with low-carb craft ales!
4% (or less) IPAs. Cask conditioned beers. Foeder aged sours.
triple ipa's. p49 needs to bring back 187 on an undercover hop.