New - Alberta Beers
Swing by our Alberta taproom for some incredible R&D beers! Check out our fresh picks of the week below and click here for the full tap list. Alberta is also offering crowler fills, so you can finally take beers on tap to go!
Fermentation Geeks - Hazy IPA w/Cider
Fermentation Geeks is a collaboration with Son of the Smith Hard Cider of Nagano, Japan for the Fuji to Hood Beer and Cider Festival. The idea for Fermentation Geeks was to make a tart and hazy IPA using Japanese grown Cascade hops and apple juice from Son of the Smith. Our Alberta brewers started a mash with Pilsner malt, white wheat, and flaked oats along with Phantasm powder and Japanese grown Cascade hops. After the wort was boiled, they added Japanese apple juice to the whirlpool that was shipped to us straight from the cidery in Nagano. This unique beer was fermented with the Tropics yeast strain to help with thiol production of even more aromatic compounds. The final step of this unique beer was a dry hop with Phantasm powder and Motueka hops.
Jules’ Boysenberry Buckle - Fruited Sour
We spoke to a small group of Timberbeasts recently. When we asked them what beers they would like to make a comeback, they all asked for a rebrew of Jules’ Boysenberry Buckle.
We start this sour beer by mashing in with a blend of Pilsner malt and wheat. After mashing is finished, we boil the wort with an addition of lactose or milk sugar, and some brown sugar to keep the body light and boost the alcohol. The molasses in the brown sugar adds a subtle flavor to the beer to help create the baked good essence. We add some Citra hops in during the whirlpool phase which complements the boysenberry later on. After the sour yeast strain ferments the beer, we add the boysenberry, lemon, cinnamon, and vanilla.
Fermentation Geeks - Hazy IPA w/Cider
Fermentation Geeks is a collaboration with Son of the Smith Hard Cider of Nagano, Japan for the Fuji to Hood Beer and Cider Festival. The idea for Fermentation Geeks was to make a tart and hazy IPA using Japanese grown Cascade hops and apple juice from Son of the Smith. Our Alberta brewers started a mash with Pilsner malt, white wheat, and flaked oats along with Phantasm powder and Japanese grown Cascade hops. After the wort was boiled, they added Japanese apple juice to the whirlpool that was shipped to us straight from the cidery in Nagano. This unique beer was fermented with the Tropics yeast strain to help with thiol production of even more aromatic compounds. The final step of this unique beer was a dry hop with Phantasm powder and Motueka hops.
Jules’ Boysenberry Buckle - Fruited Sour
We spoke to a small group of Timberbeasts recently. When we asked them what beers they would like to make a comeback, they all asked for a rebrew of Jules’ Boysenberry Buckle.
We start this sour beer by mashing in with a blend of Pilsner malt and wheat. After mashing is finished, we boil the wort with an addition of lactose or milk sugar, and some brown sugar to keep the body light and boost the alcohol. The molasses in the brown sugar adds a subtle flavor to the beer to help create the baked good essence. We add some Citra hops in during the whirlpool phase which complements the boysenberry later on. After the sour yeast strain ferments the beer, we add the boysenberry, lemon, cinnamon, and vanilla.
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