Pilsner, pale, light crystal, flaked oats with a mix of Pacific Northwest and Australian hops. A juicy stone fruit hop aroma with a lighter malt base. Medium bodied with good carbonation. Dry hopped with 3 unique varieties, this beer is brewed for all of East Van to enjoy. Cheers!
Upfront is an aroma that is tart, fruity and funky. The backbone behind this beer is the yeast. From Norway and not very common but becoming more known are these Norwegian Farmhouse yeast strains. Known for being fermented at high temperatures, up to 40 degrees Celsius ( i know! In Norway?) this yeast ferments fast and clean with some really cool esters like mango and pineapple so matching that with some fun Australian hops and a funky PNW hop just seemed appropriate.
Ingredients: Marris Otter, Black malt, Rye, DRC, Roasted Barley; East Kent Golding and Willamette hops
Tasting Notes: high-strength, dark color, more bitter to balance the alcohol and the roast flavors, drier finish then most high ABV stouts. The roasted notes come from a mix of dark crystal malts, a touch of rye and black malts. Aroma is tamed by the nitrogen and adds a smoothness and creaminess.
A light floral aroma with subtle malt notes leads to a crisp, clean finish. East Van is your community, Community Lager is your beer.
Ingredients: Pale, medium Crystal, Golden Naked Oats, Brown malt, DRC, Chocolate, Black Malt, Acidulated malt; Columbus and EKG hops
Jet black color, rich dark cocoa aromas, smooth finish, Columbus and EKG hops.
Ingredients: Pale, Golden Promise, Vienna, Flaked Oats, Caramalt, Magnum Cascade, Amarillo, Galaxy and Enigma
Tasting notes: A blend of Galaxy and Enigma, two fruity hop varieties from Australia were used late in the boil and slithered their way into the secondary to give this beer hints of passion fruit, citrus and berry. Dangerously drinkable with a lingering bitterness a DIPA deserves. Watch out for this double headed monstrosity. It'll get ya!
In collaboration with a local honeybee company, East Van Bees, which manages dozens of hives across the city to help beautify our neighbourhoods in the most natural way, we brewed this English brown ale to compliment what the bees have produced through the summer months. With a slight residual sweetness from the honey and an aroma reminding us of warm nut bread, this is a malt-forward ale made from only the
Ingredients: 2-row, floor malted Marris Otter, pale wheat, crystal malts, aromatic; East Kent Goldings for bittering
Tasting Notes: Malt forward and some caramel notes are in the foreground. Traditionally the first runnings from a parti-gyle (multiple beers made from one mash) Scottish brew where they take the strongest wort and use that first bit to make a higher alcohol beer. This beer is all about the malt. UK hops just for bittering, Scottish yeast and lower fermentation temps lead to a smooth, drinkable version of a traditional style lost or bastardized in the new craft beer craze.
Canadian Pilsner and Light Crystal Malt, Northwest Hops. Balanced to perfection, medium bodied, an instant crowd favourite.
This beer is easy to drink, has a touch of bitterness but is malt forward and not overwhelmingly sweet due to a newish malt called T-50 from Simpsons Malt in the UK. Scottish yeast allows for a clean fermentation and less residual sweetness.