Victoria Beer Week returns March 6–14, 2020, and with it a plethora of fantastic beer from breweries across the province. Here’s a look at some of the beers we think you should keep an eye out for.
La Piazza Pilsner by Luppolo Brewing • 5.0% ABV
After a day full of hazy bois, barrel-aged sours and syrupy stouts, a nice clean lager is just what’s needed. La Piazza is a clean, crisp German-style pilsner, dry hopped with Hallertau Mittlefruh for a floral, resinous hop character. Available at Lift Off!, March 6, 2020.
Breakfast with Boris by Strange Fellows Brewing • 9.0% ABV
This rich and powerful bourbon barrel-aged breakfast stout was brewed with freshly roasted coffee beans from Timbertrain Coffee Roasters and pure single-origin liquid cacao from Ecuador. Flavours of peat smoke, oak, vanilla and rich malt, all layered with aromatic coffee and chocolate. Available at All About The Wood, March 7, 2020.
Epiphany by Category 12 Brewing • 5.8% ABV
This barrel-aged red sour ale is the newest release in Category 12’s Barrelholder Series is. Blended from a complex 2.5 year-old barrel-aged sour two and another barrel-aged sour a year younger, allowing the mixed fermentation to coalesce into an aromatic celebration of soft tartness and smooth complexity. Available at Pucker Up, March 12, 2020.
Jester XFPA by Bomber Brewing • 5.9% ABV
This “Extra Fruity Pale Ale” features recently developed U.K. Jester hops, fresh tangerine and the kviek-style Simonaitis Lithuanian farmhouse yeast strain. Super juicy and super delicious. Available at Lift Off!, March 6, 2020.
Special Effects Sour IPA by Yellow Dog Brewing • 6.5%
Tart and juicy with strong flavours of ripe stone fruit, citrus, and pineapple for a refreshing mouthfeel and a blockbuster performance for your taste buds. Available at Lift Off!, March 6, 2020.
Sour Noir with Pinot Noir by Field House Brewing • 7.2% ABV
This barrel-aged dark sour ale was aged with local Abbotsford Pinot Noir grapes for notes of dried fruit and dark malts. Available at All About The Wood, March 7, 2020.
Au Courant by Île Sauvage Brewing Co. • 6.8% ABV
Île Sauvage used its dark sour base beer and then added wild Brett yeast and aged it on Silverill Farms fresh black currants for three months, as well as a second dose of fruit right before packaging. Available at All About The Wood, March 7, 2020.
Whiskey Golf Dry Hop Kveik Ale by White Sails Brewing • 5.5% ABV
Punchy and floral tropical fruit notes of papaya and mango blend with a pronounced dankness from an Idaho 7 dry hopping. Complex malt bill with an understated rye spiciness provide the backbone for fruity and spicy esters from the Opshaug kveik yeast to shine through. Available at Lift Off!, March 6, 2020.
Entropy Series No. 13: Apricot Sour by Dageraad Brewing • 7.0% ABV
The latest in Dageraad’s ever-changing award-winning barrel program is an oak-aged sour ale with apricots. Get it before it’s gone! Available at All About The Wood, March 7, 2020.
Edna by Four Winds Brewing • 6.5% ABV
This tart farmhouse ale with crabapples and cranberries features subtle notes of tart cranberry which complement its nuanced tannic apple character, producing a balanced sour ale which will continue to develop with age. Available at Pucker Up, March 12, 2020.
- Victoria Beer Week takes place March 6–14, 2020 at venues across Victoria. For the full event lineup and online ticket sales, visit VictoriaBeerWeek.com.
