Visit our “Where’s the Beer?” page to find out how to get your hands on some.
BACKDRAFT BLONDE ALE – ABV 5.2% – IBU 15
A session beer that tastes like “CHEERS!”
We heard firefighters like blondes. In case of dry palate, extinguish thirst with this clean, crisp, clear party beer.
Beer Style: “Blonde Ale”
The difference between Lager and Ale is the yeast chosen by the brewer. Ale yeast ferments at the top of the tank, usually around room temperature. Ales have been brewed since the dawn of civilization. Lager yeast ferments at the bottom of the tank, usually at cooler temperatures. Lagers have been brewed for only a few hundred years. The discovery of clear glass caused beer clarity to become a priority, so big businesses chose the clear, light version of lager to mass-produce and flood the market with. But lagers range from clear & light to dark & heavy, just like ales. Backdraft Blonde Ale is our answer to pale lager, but offers the beer-lover much more traditional character because of the vigour of ale fermentations.
STOKED EMBER ALE – ABV 4.8% – IBU 35
Sweet foreplay and a hoppy ending!
This flavour inferno is hopped up with fresh citrus & evergreen aromas, finishing strong thanks to our unrivalled roster of hops. Caramelized barley equips the beer with toffee flavours and the warm glow of burning embers.
Beer Style: “Amber” – subset of “Pale Ale”, aka: “Bitter” (UK).
“Pale Ales” (or “Bitters”, as they are known in England) range from mildly bitter to very bitter, depending on the use of hops. Hops are traditionally added to beer as a bittering agent to balance the sweetness from the barley malt. Hops also are a natural preservative, which is why in history large amounts of hops were added to English Pale Ales destined for India, hence the beer style named “India Pale Ale”. An “Amber Ale” is a Pale Ale that is brewed partially with barley malts that have been caramelized (“crystal malts”), giving the beer a slightly darker hue and adding caramel/toffee-like flavours.
HOLY SMOKE STOUT – ABV 4.5% – IBU 25
Dark, Daring, and drinkable all night! (tried and tested)
Fire-dried barley trips the alarm with engulfing smokiness, but roasted coffee and dark chocolate flavours are quick to respond, rushed to the scene by toasted grains. (Best of Class @ Okanagan Fest-of-Ale, 2 years running! 2013 & 2014)
Beer Style: “Dry Stout” + “Rauchbier” (German: “Smoked Beer”).
“Dry Stout” is an off-shoot of the “Porter” beer style. Porter was a mass produced beer style originating a couple hundred years ago in London, England, where the water was suited for dark barley malts, and hop flavour and bitterness was a growing trend. Porter was brewed to give sustenance, strength, and energy to London’s working class. The Porter style brewed in Dublin, Ireland by Arthur Guinness became darker and heartier, and focused less on hop flavour and more on the roasted flavours from the dark barley malts. Soon many breweries were brewing their own stout, and stout became historically prescribed as a healing tonic and health drink, especially for seniors and pregnant women. Our Holy Smoke Stout is stylistically unique: a marriage of the Dry Stout style and the German “rauchbier” style. For thousands of years all beers had a smoky flavour because the only way to dry barley malt was over a fire. Recent industrialization removed the smoke flavour from beer, except for a handful of German malting companies that still smoke their malt over a traditional beech wood fire.
or call 1-778-439-BEER (2337)