BEER OF THE DAY / BEER STYLES 101

OCTOBER 1 – FRESH HOP BEERS

CATEGORY: ALL STYLES

FRESH HOP: Fresh hop beers utilise hops that are lightly kiln-dried and pressed into 200-pound bales, and are used within 7 to 14 days. These beers tend to be bright, herbal, and floral, with more delicate hop notes

WET HOP: Wet hop beers use hops that are cut fresh from the bine, left undried, and added to the brew kettle within 24 hours. These beers will tend to be more intense, earthy, and resinous.
ABV: Varies IBU: Varies SRM: Varies

• Food Pairings: Spicy Sushi, candied ginger, Salads with fresh herbs
• Cheese Pairings: Blue Cheese
• Dessert Pairings: (style dependent) Carrot cake, Apple crumble, Pineapple upside-down cake
• Glassware: Tulip, IPA, Teku
• Temperature: 45-50°F/7 – 10 °C

SOME SUGGESTIONS:

• Angry Hen Brewing – Fresh Hop Kellerbier
• Barnside Brewing – Fresh Hop IPA
• Bridge Brewing – Fresh Hop 
• Bright Eye Brewing – Fresh Prince
• Category 12 Brewing – Fresh Hop IPA
• Cannery Brewing – Fresh Hop Extra Special Pale Ale
• Container Brewing – Fresh Hop Grisette
• Dageraad Brewing – Wet-Hopped Blonde Ale
• Driftwood Brewery – Sartori IPA
• Faculty Brewing – Cascade Fresh Hopped Sour 
• Farm Country Brewing – Hoppy Tanked Fresh Hopped Golden Ale 
• Hoyne Brewing Company – Wolf Vine
• Jackknife Brewing – Dying Wish IPA
• Main Street Brewing – Screaming Sasquatch Fresh Hop Tart IPA
• Neighbourhood Brewing – Freshie Fresh Fresh IPA
• Off The Rail – Whirl Wind Fresh Hop IPA
• Parallel 49 Brewing – Cashmere Comet IPA
• Phillips Brewing & Malting Co.  – Green Reaper IPA
• R&B Brewing – Fresh Hopped Stolen Bike Lager
• Red Arrow Brewing – Sunset Empire Fresh Hop IPA
• Whistle Buoy Brewing – Homegrown SMASH IPA
• Yellow Dog Brewing – New Tricks Hazy IPA
• Yellow Dog Brewing – Alpha Dog Pale Ale

OCTOBER 2 – MÄRZEN / OKTOBERFEST & FESTBIER

CATEGORY: DARK LAGERS

MARZEN/OKTOBERFEST: Rich in malt, with a balance of clean, hop bitterness, similar to the Vienna lager. Toasted bread or biscuit-like malt aroma and flavours are to be expected. Originating in Germany, this style was traditionally brewed in the spring (“Märzen” meaning “March”)and aged, or lagered, throughout the summer. A stronger version was served at early Oktoberfest celebrations and became known as Oktoberfest. Today, the festival’s version of an Oktoberfest is quite a bit lighter than what American craft brewers consider an Oktoberfest.
ABV: 5.6 – 6.3%   IBU:18 – 25   SRM: 8- 17
FESTBIER: An actual German lager style that came to replace the Märzen lagers served during Oktoberfest in the late twentieth century. Golden in colour and very easy to drink, it was developed and pioneered by Paulaner. The brewery debuted it during the festival in the early 1970s. The style appealed to attendees, and by the 1990s, all the beer served at Oktoberfest was Festbier, and Märzen had been officially replaced.
ABV: 5.8 – 6.3%   IBU: 18 – 25   SRM: 4 – 7

• Food Pairings: German Dishes, Grilled Sausages. Chicken, Pizza, Pretzels
• Cheese Pairings: Gruyère, Jalapeño Jack, Aged Gouda
• Dessert Pairings: Apple Strudel, Bee Sting Cake, German Cheesecake
• Glassware: Masskrug, Flute
• Temperature: 45-50°F / 7-10 °C

SOME SUGGESTIONS:

• Abandoned Rail Brewing Co – Marzen
• Backcountry Brewing – It Was The Style At The Time
• Bomber Brewing – Oktoberfest Munich Lager
• Empty Keg Brew House – Mamette Lake Märzen
• Faculty Brewing – Oktoberbier
• Farm Country Brewing– Sausage Party German Festbier
• Herald Street – Festbier / Märzen
• House of Lager: Bavarian Lagerbier
• KPU Brew School – Das Fest
• Lakesider Brewing – Marzen
• Mayne Island Brewing – Marzen
• Neighbourhood Brewing – Octoberish Festbier
• Parallel 49 Brewing – Festbier
• Red Collar Brewing – Marzen
• Rewind Brewing – Viewmaster Festbier
• Rustic Reel – Märzen
• Serious Brewing Co – Carmanah Dark Lager
• Small Gods Brewing – Beloved Returns Festbier
• Smithers Brewing – Smithersbräu Festbier
• Strange Fellows – Ludwig Festbier

OCTOBER 3 – KÖLSCH

CATEGORY: HYBRID BEERS

KÖLSCH: Low to very low malt aroma, with a grainy-sweet character and a pleasant, subtle fruit aroma. Some yeast strains may give a slight sulphur character. Overall, the intensity of aromatics is fairly subtle but generally balanced, clean, and fresh. Very pale gold to light gold. Very clear (authentic commercial versions are filtered to a brilliant clarity). Has a delicate white head that may not persist.
ABV: 4.4 – 5.2%   IBU: 18 – 30   SRM: 3.5 – 5

• Food Pairings: Bratwurst, Fried chicken, Herbed salads, Light seafood dishes
• Cheese Pairings: Marinated cheese, Feta, Lightly aged cheese
• Dessert Pairings: Light apricot cake, Lemon tarts
• Glassware: Stange
• Temperature: 40- 45°F / 5-7 °C

SOME SUGGESTIONS:

• Angry Hen – Kolsch Style
• Beere Brewing – Dave Kolsch
• Beer Farmers – Kolsch
• Brassneck Brewing – Klutz
• Bridge Brewing Co -Wunderbar Kolsch
• Container Brewing – Victory Lap
• Copper Brewing – Kolsch
• Deadfall Brewing -Cache Kolsch
• Devil’s Bath Brewing – Kolsch
• Empty Keg Brew House – Kap’t Krunch Kolsch
• Faculty Brewing – Kolsch
• Farm Country Brewing – Put Me In Kolsch
• Farmhouse Brewing – Rodeo Kolsch
• Five Roads Brewing – Langley Gold
• Farm Country Brewing – Put Me In Kolsch
• Foamers Folly – Culeko Cucumber Lemongrass Kolsch
• Gladstone Brewing – Kolsch
• Kelowna Brewing Co – Old Man Kolsch
• Four Winds Brewing – Citizen Kolsch
• La Cervecería Astilleros – Mango Kölsch
• Lakesider Brewing – Shorecaster Kolsch
• Land And Sea Brewing – Blacktail Kolsch
• Mt.Begbie Brewing Co – High Country Kolsch
• Nelson Brewing – Harvest Moon
• Off The Rail – Nur Ein Kölsch
• Patina Brewing – Kolsch
• Phillips Brewing & Malting Co.– Analogue 78
• Red Arrow Brewing – Kustom Kolsch
• Rewind Brewing – Splashdown Kolsch
• Smugglers Trail Caskworks – West Coast Kolsch
• Spinnakers Brewpub – Queen Bee Honey Kolsch
• Steamworks Brewing – Kolsch
• Steel & Oak – Commute Kolsch
• Streetcar Brewing – Dry Hopped Kolsch
• Tailout Brewing – Chromer Kolsch
• Ucluelet Brewing – Seventh Day Kolsch

OCTOBER 4 – ALTBIER, HELLES & VIENNA LAGER

CATEGORY: PILSNERS AND PALE LAGERS

ALTBIER: Originally from the Düsseldorf area of Germany, the German-style Altbier strikes a balance between hop and malt flavours and aromas, but can have low fruity esters and some peppery and floral hop aromas. Before Germany had lager beer, it had ales. Alt, meaning “old,” pays homage to one rebel region in Germany that did not lean into lagering. U.S. producers celebrate the ale revolution beautifully with this top-fermented German beer style.
ABV: 4.6 – 5.6%   IBU: 25 – 52   SRM: 11-19
VIENNA-STYLE LAGER: Vienna Lager ranges from copper to reddish brown in colour. The beer is characterized by a malty aroma and slight malt sweetness. The malt aroma and flavour should have a notable degree of toasted and/or slightly roasted malt character. Hop bitterness is low to medium-low.
ABV: 4.5 – 5.5%   IBU: 22 – 28   SRM: 12 – 16
MUNICH–STYLE HELLES: “Helles” means “pale in colour,” as these beers are often golden. The German-style Helles lager is a bit rounder or fuller-bodied than light lager and even all-malt pilsners. Helles lager beers offer a touch of sweetness that balances a measurable addition of spicy German hop flavour and light bitterness. The malt character is soft and bready, making it a terrific complement to light dishes such as salad or fresh shellfish, like clams. Clean and crisp, this is a refreshing beer with substance. Low levels of yeast-produced sulphur aromas and flavours may be common.
ABV: 4.8 – 5.6%   IBU: 18 – 25   SRM: 5 – 6

• Food Pairings: Bratwursts, Spicy chicken wings, Fish and chips
• Cheese Pairings: Gruyère, Aged Gouda, Havarti, Swiss
• Dessert Pairings: Sticky toffee pudding, Pecan pie, Apple strudel
• Glassware: Flute
• Temperature: 45 – 50°F / 7-10 °C

SOME SUGGESTIONS:

• Alberni Brewing – Lager in Red Vienna Lager
• Angry Hen Brewing – Ctrl -Alt-Del (Alt)
• Backcountry Brewing – Sick Day Helles Lager
• Beva Brewing & Blending – Don’t rue Vienna Lager
• Coast Mountain Brewing – Crystal Chair Pilsner
• Curious Creatures – Fisherman’s Foe – Vienna Lager
• Electric Bicycle Brewing – The Wobbly Code
• Four Winds Beach House & Brewery – Seafoam Helles Lager
• Hornby Island Brewing – Vienna Lager
• Howl Brewing – Vienna Lager
• Hoyne Brewing – Vienna Amber Lager
• Lillooet Brewing – Grizzly Bear Vienna Lager
• Loudmouth Brewing – YXX Vienna Lager
• Mariner Brewing – Schnitzel Season Vienna Lager
• Persephone Brewing – Oktoberfest Lager
• Slowhand Beer Co – Munich Helles
• Slowhand Beer Co – Vienna Lager
• Sooke Brewing Co – Vienna Lager
• Trading Post – Helles Lager 
• Twin City Brewing – Post Script Helles
• Whitetooth Brewing – Hansi Helles Munich Lager

OCTOBER 5 – AMERICAN, CZECH, GERMAN, ITALIAN & NEW ZEALAND PILSNER

CATEGORY: PILSNER AND PALE LAGER / MIXED STYLE BEERS

AMERICAN: A substantial Pilsner that can stand up to the classic European Pilsners, but exhibits less flavour, hops and bitterness than its European counterparts. Generally has medium-low to medium sweet malt flavour.
ABV: 3.8 – 5.6%   IBU: 25 – 40   SRM: 3 – 6

CZECH: A light-bodied, rich, refreshing, hoppy, bitter pale lager with a light to moderate spicy or herbal hop bouquet. Light gold to deep gold colour. Brilliant to very clear, with a long-lasting creamy white head. Bitterness is lingering, and carbonation is high.
ABV: 3 – 4.1% IBU: 20 – 35 SRM: 3 – 6
GERMAN: A light-bodied, bitter German beer showing excellent head retention and an elegant, floral and herbal hop aroma. Crisp, clean, and refreshing. Moderate and pronounced European noble hop aroma. Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.
ABV: 4.4 – 5.4%   IBU: 22-40   SRM: 2 – 5
ITALIAN: Similar in colour and body to the German style, but using dry hop additions for maximum aroma without imparting bitterness.
ABV: 4.2 – 5.6%   IBU: 8 – 40   SRM: 2.5 – 5

NEW ZEALAND: A pale, dry, golden-colored, cleanly fermented beer showcasing the characteristic tropical, citrusy, fruity, grassy New Zealand-type hops. Medium body, soft mouthfeel, and smooth palate and finish, with a neutral to bready malt base, provide the support for this very drinkable, refreshing, hop-forward beer.
ABV: 4.5 – 5.8%   IBU: 25 – 45   SRM: 2 – 6

• Food Pairings: Fish, poultry or roasted pork, fish & chips, sushi, Chinese food
• Cheese Pairings: Goat cheeses, Mozzarella, Italian cheese
• Dessert Pairings: Cheesecake, Lemon-Flavoured desserts, Shortbread
• Glassware: Pilsner or Flute
• Temperature: 40-45°F / 5-7 °C

SOME SUGGESTIONS:

• Angry Hen Brewing – Good Fella Italian Pilsner
• Backcountry Brewing – RidgeRunner Pilsner
• Barkerville Brewing Co.- Prospector’s Pilsner
• Beva Brewing & Blending – Best In Show American Pilsner
• Bomber Brewing – Furio Italian Pilsner
• Brookswood Brewing – Craft Lager
• Cannery Brewing – Italian Style Pilsner
• Coast Mountain Brewing – Queen of Hops Hoppy Lager
• Container Brewing – Noch Mal German Pilsner
• Farmhouse Brewing – Windmill Pilsner
• Farmhouse Brewing – New Zealand Pilsner
• Fernie Brewing Company – Project 9 Pils
• Field House Brewing – New Zealand Pilsner
• Four Winds Brewing Co.- Huftgold German-style Pilsner
• Fuggles Beer – Pixel Pils 
• Giant’s Head Brewing – Classic Pilsner
• Gladstone Brewing Co. – Czech Pilsner
• Luppolo Brewing – La Piazza Italian Pilsner 
• Parallel 49 Brewing – Bierfest German Pilsner
• Parkside Brewery ~ Dawn Pilsner
• Patina Brewing – Italian Pilsner
• Persephone Brewing Company – Amarillo Pilsner
• Sherwood Mountain Brewhouse Ltd.- Coast Mountain Pilsner
• Slackwater Brewing – Fiume Bianco Italian Pilsner
• Slow Hand Beer Co – Mediterranean Pilsner
• Small Gods Brewing ~ Neverending
• Storm Brewing ~ Precipitation Pilsner
• Taylight Brewing – Loco Poco Czech Pilsner
• The Beer Farmers – Spaghetti Western Italian Pilsner
• Twa Dogs – Keekin Glass Pilsner
• Twin City Brewing – Typecast German Pilsner
• Unleashed Brewing – Off the Chain Pilsner
• Wildeye Brewing – Czech Pilsner

OCTOBER 6 – AMERICAN ( CANADIAN) LIGHT LAGER

CATEGORY: PILSNER AND PALE LAGER

LIGHT LAGER: These beers are high in carbonation. Hop attributes, though subtle, are more evident than in traditional American-style light lager. Very light to medium amber. Light in body and calories but not colour.
ABV: 2.8 – 5.0% IBU: 4 -20 SRM: 1.5 – 8
AMERICAN LAGER: American lager has little in the way of hop and malt character. A straw to gold, very clean and crisp, and highly carbonated. Brilliant to clear in appearance.
ABV: 4.1 – 5.1% IBU: 5 – 19 SRM: 3 -12

• Food Pairings: Thai Food, Pho
• Cheese Pairings: Mild Cheddar, Havarti, Monterey Jack
• Dessert Pairings: Light fruit tarts, Banana cream pie
• Glassware: Pilsner, Flute
• Temperature: 40 – 45°F / 5-7 °C

SOME SUGGESTIONS

• Ace Brewing – Ace Classic ( Utilizes Canadian-grown Pilsner malt)
• Barley Mill Brewpub – Classic Lager
• Beere Brewing – Super, Natural BC Lager
• Bomber Brewing – Skyline Lager
• Brassneck Brewery – No Brainer
• Camp Beer Co – Camp Light
• Coast Mountain – Light Lager
• Dog Mountain Brewing – Long Lost Lager
• Field House Brewing – Canadian Light Lager
• Four Winds Brewing – Four Winds Light
• Four Winds Brewing – Light Lager
• Giant’s Head Brewing – 3716 Lite Lager
• Herald Street – Coaster Light Lager
• Howe Sound Brewing – Lager
• Hoyne Brewing: North Star
• La Cervecería – Cerveza Light Lager
• Luppolo Brewing – La Fredda Light Lager
• Main Street Brewing – Secret Krush Lager
• Neighbourhood Brewing – Amigo Crisp Lager
• North Point Brewing Co ~ North Point Lite Lager
• Parallel 49 – Classic Lager Light
• Red Truck Brewing – Road Trip Lite Lager
• Serious Brewing Co – Seriously Lite Lager
• Shaketown Brewing Co – Liechtbier
• Side Quest Brewing – Ring The Alarm
• Slackwater Brewing – Lo Tide
• Steel & Oak – Simple Things
• Tapworks Brewing – Crispy Buoy
• Tin Whistle Brewery – Really Good Light Lager
• Unleashed Brewing – Little Miss Lager
• Vancouver Island Brewing – Islander Lager / Lighter Side
• Whistler Brewing – 90 Light Canadian Light Lager
• Wild North Brewing – Mt Loki Lager

OCTOBER 7 – DARK LAGERS, DUNKEL, SCHWARZBIER & RAUCHBIER

CATEGORY: DARK LAGERS

DARK LAGER: A darker and somewhat sweeter version of international pale lager with a little more body and flavour, but equally restrained in bitterness. The low bitterness leaves the malt as the primary flavour element, and the low hop levels provide very little in the way of balance. Little to no malt aroma; may have a light corn character. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to a light spicy or floral hop presence.
ABV: 4.2 – 6%   IBU: 8 – 20   SRM: 14 – 22

DUNKEL: Characterized by depth, richness, and complexity typical of darker Munich malts. Deeply bready-toasty, often with chocolate-like flavours in the freshest examples, a decidedly malt-balanced beer, yet still easily drinkable. The aroma is rich, elegant, and has deep malt sweetness, typically like bread crusts (often toasted bread crusts). Hints of chocolate, nuts, caramel, and/or toffee are also acceptable, with fresh traditional versions often showing higher levels of chocolate. Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head.
ABV: 4.5 – 5.6%   IBU: 18 – 28   SRM: 14 – 28
SCHWARZBIER: Sometimes called black lagers, they may remind some of the German-style dunkels, but they are drier, darker, and more roast-oriented. They have a mild roasted malt character without the associated bitterness. Light brown to very dark, with a low hop aroma.
ABV: 3.8 – 4.9%   IBU: 22 – 30   SRM: 25 – 30

RAUCHBIER: An elegant, malty German amber lager with a balanced, complementary beechwood smoke character. Toasty-rich malt in aroma and flavour, restrained bitterness, low to high smoke flavour, clean fermentation profile, and an attenuated finish are characteristic. Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, woody, or bacon-like. 
ABV: 4.8 – 6.0%   IBU: 20 – 30   SRM: 12 – 22

• Food Pairings: BBQ pork, Roasted meats, Sauerkraut, Grilled meats, and pretzels
• Cheese Pairings: Rich cheeses like Gruyère, Munster, sharp cheddar, aged Gouda, and smoked cheeses
• Dessert Pairings: Brownies, Walnut tarts, Black Forest cake (Dunkels), Caramel desserts
• Glassware: Flute or Pokal
• Temperature: 45-50°F/7 – 10 °C

SOME SUGGESTIONS:

• 33 Acres Brewing Co – 33 Acres of Darkness
• Alberni Brewing – Alter Dunkel
• Backroads Brewing – Schwarzbier
• Barkerville Brewing – Painless Jones
• Barnside Brewing – Mexican Style Dark Lager
• Brassneck – Schwartztechnik
• Brave Brewing – Bare Knuckles Dark Lager
• Checkerhead Brewing – Nomadic Schwarzbier
• Fern + Cedar – Moonlit Dark Ale
• Field House Brewing – Nordic Dark Lager / Toasted Coconut Black Lager
• Five Roads Brewing – Under the Schwarzbier
• Herald Street – Cold Dark World
• Main Street Brewing – Brimstone Czech Dark Lager
• Longwood Brewery – Steam Punk Dunkel
• Parallel 49 Brewing – Schwarzbier
• Patina Brewing ~ Black Lager
• Persephone Brewing ~ Black Lager
• Poco Brothers Brewing Co – PB Dark Lager
• RAD Brewing ~ RAD Dark Lager
• Shaketown Brewing – Banana Brown
• Slow Hand Beer Co ~ Timavy Oivo 13
• Spinnakers Brewpub ~ Black Lager
• Steel & Oak – Dark Lager
• Tlell River Brewing – Storm Season Dark Lager
• Tin Whistle Brewing – Black Widow Dark Lager
• Trading Post Brewing – Slam Dunkel
• Vancouver Island Brewing – Hermann’s Dark Lager
• Way Back Brewing – Baja Dark Lager
• Whistler Brewing – Winter Dunkel
• Wildeye Brewing – Czech Dark Lager

OCTOBER 8 – BLONDE & GOLDEN ALE

CATEGORY: PALE ALES

BLONDE/GOLDEN ALES: Straw to light amber in colour. A chill haze should be absent. Hop aroma is low to medium-low, present but not dominant. Light malt sweetness is present. Hop flavour is low to medium-low, present but not dominant. Hop bitterness is low to medium. Fruity esters may be perceived but are not predominant. The body is crisp, low to medium. Round and smooth, and easy drinking!
ABV: 4.1 – 5.5%   IBU: 15 – 28   SRM: 3 – 7

• Food Pairings: Spaghetti & Meatballs, Salmon, Chicken wings, Tacos
• Cheese Pairings: Monterey Jack, Parmesan
• Dessert Pairings: Sugar cookies, Lemon bars, Fruit tarts
• Glassware: Tulip, Nonic
• Temperature: 45-50°F/7 – 10 °C

SOME SUGGESTIONS:

• Abandoned Rail Brewing – Goldenauer
• Alberni Brewing – Mill Town Blonde
• Backroads Brewing – El Dorado Golden Ale
• Barkerville Brewing – Road House Blonde Ale
• Barley Station Brewpub – Station House Blonde
• Beach Fire Brewing – Beach Blonde Ale
• Beards Brewing – Blonde Beard
• Black Kettle Brewing Co – Sourdough Golden Ale
• Dageraad Brewing – Belgian Blonde
• Fox Mountain Brewing – Hillbilly Blonde
• Kettle River Brewing – Business in the Front
• Mayne Island – Blonde Ale
• North Point Brewing – North Point Strawberry Blonde
• Old Yale Brewing  – Knotty Blonde
• Overtime Beer Works – Mountain Standard Golden Ale
• Persephone Brewing Company – Goddess Golden Ale
• Poco Brothers Brewing Co – San Diego Style Pale Ale
• Red Collar Brewing – Blonde
• Rustic Reel – Blonde
• Strange Fellows Brewing – Goldilocks Belgian Blonde
• Tailout Brewing – Bombi Blonde
• Tapworks Brewing Co – Blonde Logger
• The Patch Brewery – Hay Loft Blonde
• Tin Whistle Brewing Company – Coyote Blonde
• Tofino Brewing Company – Blonde
• Townsite Brewing – Zunga Blonde
• Twin Sails Brewing – Good Clean Fun
• Unleashed Brewing – Luna-Tic Blonde Ale
• Wheelhouse Brewing Company – Gillnetter Golden Ale
• Wild North Brewing – Goat River Golden Ale 

OCTOBER 9 – AMERICAN CREAM ALE

CATEGORY: HYBRID BEER

CREAM ALES: Pale straw to moderate gold colour. Low to medium head with medium to high carbonation. Brilliant, sparkling clarity. Low to medium-low hop bitterness. Low to moderate maltiness and sweetness. Neither malt nor hops dominates the palate. The finish is dry to faintly sweet. Despite being called an ale, when being judged in competitions, it is acceptable for brewers to use lager yeast.
ABV: 4.2 – 5.7%   IBU: 8 – 22   SRM: 2.5 – 5

• Food Pairings: Grilled shellfish, Beef stew, French fries, poultry
• Cheese Pairings: Monterey Jack, Aged Gouda
• Dessert Pairings: Vanilla Ice Cream, Lemon ( light fruit) tarts
• Glassware: Nonic, Flute
• Temperature: 40 – 45°F / 5-7 °C

SOME SUGGESTIONS:

• A-FRAME Brewing – Okanagan Lake Cream Ale
• Ace Brewing – Kitty Hawk Honey Cream Ale
• Bad Dog Brewing – Sirius Peach Cream Ale
• Batch 44 Brewing – Ambrosia Cream Ale
• Bowen Island Brewing Company – Irish Cream Ale
• Erie Creek – Out Cold Cream Ale
• Giant’s Head Brewing – Razzle Dazzle Cream Ale
• Gladstone Brewing – Cream Ale
• Kettle River Brewing Co.– Mild 1832
• Lake Country Brewing – WOSA Roadside Cream Ale
• Land and Sea Brewing – Glacier Cream Ale
• Love Shack Libations – Crafty Cream Ale
• Main St Brewing – Hogshead Shilling Ale
• Mariner Brewing – Cream Ale
• Mt. Begbie Brewing Co. – Cream Ale
• Phillips Brewing & Malting Co. – Slipstream Cream Ale
• R&B Brewing – Raven Cream Ale
• Radium Brewing ~ Sundog Cream Ale
• Smugglers Trail – Invictus
• Switchback Brewing – Day Use Cream Ale
• Tin Whistle Brewery – Peach Cream Ale 

OCTOBER 10 – WHEAT BEER

CATEGORY: WHEAT BEERS

AMERICAN STYLE: These are some of the most approachable beers, and the versatility of wheat beer allows it to be combined with a variety of ingredients or enjoyed on its own alongside a wide variety of food options. The large portion of wheat malt used to brew wheat beer lends a lighter, more distinctive flavour compared to beers brewed exclusively with barley.
ABV: 3.5 – 5.6%   IBU:10 – 35   SRM: 2 – 10
BELGIAN STYLE WITBIER: This style is brewed using unmalted wheat, sometimes oats and malted barley. Witbiers are spiced with coriander and orange peel. A style that dates back hundreds of years, it fell into relative obscurity until Belgian brewer Pierre Celis revived it in the 1960s. This style is currently enjoying a renaissance, especially in the American market. “Wit” means “white.”
ABV: 4.8   – 5.6%  IBU: 10-17   SRM: 2 – 4
GERMAN-STYLE HEFEWEIZEN: This style is straw to amber in colour and brewed with at least 50 per cent malted wheat. The aroma and flavour of a weissbier come largely from the yeast and are decidedly fruity (banana) and phenolic (clove). The intensity of these wildly different flavour qualities varies, but the two are most commonly balanced. Hefeweizen typically contains a low to moderate alcohol content and is considered the most popular amongst the German weissbier variety.
ABV:4.9 – 5.6%   IBU:10 – 15   SRM: 3 – 9

IMPERIAL WHEAT/HEF: The term imperial is used for beers with high alcohol content and rich flavour profiles.
ABV: 7 – 14%

• Food Pairings: Grilled shellfish, Beef stew, French fries, poultry, salads
• Cheese Pairings: Monterey Jack, Aged Gouda, Chèvre, Brie
• Dessert Pairings: Vanilla Ice Cream, Lemon ( light fruit) tarts, banana pudding, light spice cake
• Glassware: Nonic, Flute, Weizen glass
• Temperature: 40 – 45°F / 5-7 °C

SOME SUGGESTIONS:

• 33 Acres Brewing – 33 Acres of Sunshine
• Abandoned Rail Brewing – Red Hef
• Abandoned Rai Brewing – Wits & Giggles
• Barley Mill Brewpub – Cayuse Wheat Ale
• Black Kettle Brewing – Harbourside Hefe
• Brassneck Brewery – Umlaut
• Deadfall Brewing – Hefeweizen
• Devil’s Bath Brewing – Belgian Wit
• Dog Mountain Brewing – Lil Wit
• Driftwood Brewing – White Bark
• Fernie Brewing – What the Huck
• Four Winds Beach House & Brewery – Halyard Heffeweizenfrut
• Grey Fox – Quick Witted
• Howe Sound Brewing – King Heff
• Hoyne Brewing – Entre Nous
• Mount Arrowsmith Brewing – Comfortably Chum
• Mountainview Brewing – First Blood Orange wheat ale
• North Point Brewing – Banana Pancakes Hefeweizen
• Old Yale – Moon Dance Mango Wheat
• Parallel 49 Brewing – Jerkface 9000
• Parkside Brewing – Dim Wit
• Red Arrow Brewing – Heritage River Hefeweizen
• Rusted Rake – Willem Wets His Whistle
• Rustic Reel Brewing – Rosenheim Hefeweizen
• Sidekick Brewing – Class Clown Carla
• Strange Fellows Brewing – Jongleur
• Twin City Brewing – Swedish Gymnast Wheat
• Vancouver Island Brewing – Beachcomber Hefeweizen

OCTOBER 11 – FRUIT & SPECIALTY FRUIT BEER

FRUIT BEER: A harmonious marriage of fruit and beer, but still recognizable as a beer. The distinctive aromatics associated with the fruit should be noticeable in the aroma. Fruit beers may have some haze or be clear. The head may take on some of the colour of the fruit. The distinctive flavour character associated with the fruit should be noticeable and may range in intensity from subtle to aggressive. Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the declared base beer style. Smaller and darker fruit tends to add a tannic depth that should not overwhelm the base beer. Overall balance is the key to fruit beer. The fruit should complement the original style and not overwhelm it.
ABV: 2.5 – 12%  IBU: 5 – 45  SRM: 5 – 50

SPECIALTY FRUIT BEER: A Specialty Fruit Beer is a fruit beer with some additional ingredients or processes, such as fermentable sugars (honey, brown sugar, invert sugar, etc.) added.A harmonious marriage of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product. Whatever additional flavour component is present should be in balance with the fruit and the beer components, and be a pleasant combination.

• Food Pairings: Seafood, Salads, Sushi, Savoury meats ( duck, pork)
• Cheese Pairings: Creamy cheeses, Mascarpone. Brie, Asiago
• Dessert Pairings: Pairing fruit with fruit, Cheesecakes
• Glassware: Tulip
• Temperature: 40 – 45°F / 5-7 °C

SOME SUGGESTIONS:

• 4 Mile Brewing – Tangerine Dream
• Barn Owl Brewing – Raspberry Wheat Ale
• Bomber Brewing – Rosefinch Raspberry Sour
• Bridge Brewing – Bourbon Blood Orange Wheat Ale
• Camp Beer Co – The Forager
• Cask & Cleaver Brewing – Blueberry Limeade Sour
• Checkerhead Brewing – Minnie Maniac Coconut Blonde
• Cutwater Brewing – Scarlett Raspberry Lemonade
• Dageraad Brewing – Velour Toboggan – Raspberry
• Deadfall Brewing – Cherry Porter
• Foamers Folley – Raspberry Honey Hefeweizen
• Four Winds Brewing – Velo Pale Ale
• Giants Head – Razzle Dazzle
• Hornby Island Brewing – Beach Wheat Blackberry Ale
• Ile Sauvage – Raspberry Golden Sour
• Land & Sea – Strathcona Sour Cherry
• Longwood – Berried Alive Raspberry Ale
• Neighbourhood Brewing – Peach City Sour
• Parallel 49 – Tricycle Grapefruit Radler
• Phillips Brewing – Dinosour series
• Red Arrow – Invasion of the Blackberry Lager
• Revystoked Brewing Co – Cherry Vice
• Rusted Rake – Captain Von Tart
• Rustic Reel – Raspberry Hibiscus Sour
• Serious Brewing Co – Cowichan Trail Blueberry Ale
• Spinnakers Brewpub -Raspberry Lager
• Storm Brewing – Pineapple Paradise Pilsner
• Tin Whistle – Peach Cream Ale
• Tlell River Brewing – You’ve Changed
• Trench Brewing – Bramble Wheat Ale
• Townsite Brewing - Blackberry Festivale
• Whistler Brewing – Grapefruit Ale
• Wildeye Brewing – Fruit Shack Series

OCTOBER 12 – BERLINER WEISSE & GOSE

CATEGORY (BERLINER WEISSE) – WHEAT BEER / (GOSE) – WILD/SOUR BEER

BERLINER WEISSE: Low in alcohol, refreshingly tart, and often served with a flavoured syrup like Woodruff or raspberry, the Berliner-style Weisse presents a harmony between yeast and lactic acid. These beers are very pale in colour and may be cloudy as they are often unfiltered. Hops are not a feature of this style, but these beers often showcase esters. Traditional versions often showcase Brettanomyces yeast. Bitterness, alcohol, and residual sugar are very low, allowing the beer’s acidity, white bread, and graham cracker malt flavours to shine. Carbonation is very high, adding to the refreshment factor this style delivers. May have additions of fruit.
ABV: 2.8 – 3.8%   IBU: 3 – 8   SRM: 2 – 4

GOSE: A highly carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Light fruity aroma with light sourness & slight sharpness. May have additions of fruit.
ABV: 4.2 – 4.8%   IBU:5 – 12   SRM: 3 – 4

• Food Pairings: Salads, Pretzel Bread, Oysters, Shellfish, Grilled vegetables
• Cheese Pairings: Chèvre, Havarti; avoid salty cheeses like Feta
• Dessert Pairings: Cheesecake w/tart fruit, Lemon Mousse
• Glassware: Flute (Gose) / Goblet (Berliner)
• Temperature: 40 – 45°F / 5-7 °C

SOME SUGGESTIONS:

• 33 Acres  Mezcal Lime Gose
• Barkerville Brewing – Claim Jumper Sour Series
• Barn Owl Brewing – Blueberry Beret Berliner
• Bayview Brewing – Dilly Idol Gose
• Beva Brewing – Aranciata Blood Orange Gose
• Cask & Cleaver Brewing – Cucumber Mojito Gose
• Coast Mountain Brewing – Let’s See How It Gose
• Coast Mountain Brewing – Fruit Snack Blackberry Lime Berliner Weisse
• Curious Creatures – Missile and the Big Lime Gose
• Cutwater Brewing – Berry Potter
• Driftwood Brewing ~ Cry Me A River
• Fernie Brewing – First Ascent Gose
• Foamers Folly ~ This Little Piggy Gose
• Île Sauvage – Melon A Trois Gose
• Île Sauvage – Achtung Berliner Weisse
• La Cerverceria – Hibiscus Gose
• Locality Brewing – Whimsical Orange Guava Gose
• Luppolo Brewing – Gose with Kelp and Black Limes
• Mountainview Brewing – Spruced Up Gose
• Neighbourhood Brewing – Be Cool Series
• Persephone Brewing – Hibiscus Gose
• R&B Brewing – Dill Pickle Gose
• Rustic Reel – Lemon Lime Gose
• Sidekick Brewing – Biker Aunt Berliner Weisse
• Small Gods Brewing – Elbow Room
• Strange Fellows – Botanik Gin Gose
• Townsite Brewing – Passionfruit Gose
• Vice & Virtue – The Love Potion Berliner Vice
• Whistle Buoy Brewing Co – Undersea Gose

OCTOBER 13 – FARMHOUSE, SAISON & GRISETTE

CATEGORY: BELGIAN / FRENCH STYLES

FARMHOUSE ALES: Ales have been brewed on farms for almost the length of human rural history. At one time, most beers in Europe were farmhouse ales, and every country had its own regional or even local recipe. Saison is a type of Farmhouse Ale, one of many styles within a more significant category.
SAISONS: A pale, refreshing, highly attenuated, moderately bitter, moderate-strength Belgian ale with a very dry finish. Saisons are straw to light amber in colour with a chill or slight yeast haze. Malt aroma & flavour is low but provides a foundation to create overall balance. Hop aroma and bitterness are also low to medium and characterized by floral, herbal, or woody notes. Fruity and spicy black pepper attributes derived from Belgian yeast are common. Saisons are often bottle-conditioned, contributing to some yeast character and high carbonation. 
ABV: 3.5 – 9.5%   IBU: 20 – 35   SRM: 5 – 22
GRISETTE: This style is a light-bodied, highly effervescent, very pale Belgian table beer brewed with wheat. It’s a Belgian historical style dating back to the late 18th Century. It was brewed to be a refreshing, thirst-quenching beer for Belgian miners after a long day’s work. Where Saison is said to have been brewed for farmhands, the Grisette style was brewed for coal workers during the Industrial Revolution. Stylistically, this beer should have a very pale straw colour with an alcohol level between 3 to 5% ABV. Bitterness is restrained but present,  but late hopping can give it a beautiful floral complexity.
ABV: 3.1 – 3.9%   IBU: 20 – 30  SRM: 3 – 10

• Food Pairings: Seafood, Mushrooms, Charcuterie, Herbed vegetables, Mussels
• Cheese Pairings: Brie, Goat cheese, Camembert
• Dessert Pairings: Fruit tarts, Pear tart, Chocolate w/ dried fruit
• Glassware: Tulip
• Temperature: 45 – 50°F / 7-10 °C

SOME SUGGESTIONS:

• Backroads Brewing – Saison
• Beva Brewing & Blending – Figurati Grisette
• Brassneck Brewing  –  Stockholm Syndrome
• Category 12 Brewing – Unsanctioned Saison
• Container Brewing – Pour Les Mineurs Grisette
• Dageraad Brewing – Lake City Farmhouse Ale
• Deadfall Brewing – Grisette
• Dog Mountain Brewing – Belgian Saison
• East Vancouver Brewing – The Jive House Ale
• Empty Keg Brew House – Brhubarb Saison
• Four Winds Brewing Co. – Saison / La Maison
• Fox Mountain Brewing – Voulez-Vous Saison
• Grey Fox Brewing ~ Sly Saison
• Île Sauvage – Dépense Grape Saison
• Jackknife Brewing ~ Arcane Lithuanian Farmhouse Ale 
• R&B Brewing – Picnic Table Beer (Saison)
• Red Arrow Brewing – Table Saison
• Revystoked Brewing Co – Season’s Pass Saison
• Red Bird Brewing ~ Sawmill Saison
• Serious Brewing Co – Cape Sutul Saison
• Shaketown Brewing – The Grisette
• Sherwood Mountain Brewhouse Ltd. – Skeena Sunshine Saison
• Small Gods Brewing Co – A Many Splendored Things
• Strange Fellows Brewing – Bayard Farmhouse Saison
• Townsite Brewing – Shelterpoint Saison
• Trading Post Brewing – SMASH Saison
• Two Peaks Brewing – Saison
• Wild Eye Brewing – Saison
• Yellow Dog Brewing – Go Fetch Dry Hopped Saison

OCTOBER 14 – BELGIAN ALE

CATEGORY: BELGIAN STYLES

BELGIAN PALE/BLONDE: These beers are often brewed with light-coloured Belgian candy sugar. Herbs and spices are sometimes used to delicately flavor these strong ales. These beers can be malty in overall impression or dry and highly attenuated. They can have a deceptively high alcohol character and a relatively light body for beers of high alcoholic strength. Some versions may be equally high in alcohol with a medium body.
ABV: 5.0 – 7.9%   IBUs: 15 – 40   SRM: 2 – 7

BELGIAN DUBBEL: A deep reddish-copper, moderately strong, malty, complex, dark or dried fruit esters, and light alcohol blended in a malty presentation that still finishes fairly dry. Aroma is complex, rich-sweet malty aroma, possibly with hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Generally clear with a large, dense, and long-lasting creamy off-white head. 
ABV: 6.0 – 7.9%   IBUs: 15 – 35   SRM: 16 – 36

BELGIAN TRIPEL: A pale, somewhat spicy, dry ale with a pleasant, rounded malt flavour and firm bitterness. Quite aromatic, with spicy, fruity, and light alcohol notes.Generous spicy, peppery, sometimes clove-like phenols. The malt character is light, with a soft, slightly grainy-sweet or slightly honey-like impression. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic Belgian lace on the glass as it fades.
ABV: 7.5 – 9.5%   IBUs: 20 – 40    SRM: 4.5 – 7

BELGIAN DARK STRONG (QUAD): A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavours, and spicy elements. Deep amber to deep coppery-brown in colour (Huge, dense, moussy, persistent cream- to light tan-coloured head. The malt can have a deep bready-toasty quality, often with a deep caramel complexity. The fruity esters can contain raisin, plum, dried cherry, fig, or prune notes. The finish should not be heavy or syrupy.
ABV 7 – 12%   IBU 20 – 50   SRM 3 – 10

• Food Pairings: Roast Chicken, Turkey or Duck, seafood, mussels, pasta with creamy sauces
• Cheese Pairings: Brie, creamy cheese, Gouda
• Dessert Pairings: Ginger cookies, orange-flavoured desserts, tarts
• Glassware: Tulip, Goblet, Brand-specific
• Temperature: 45 – 55°F / 7-12 °C

SOME SUGGESTIONS:

• 33 Acres Brewing  – 33 Acres of Euphoria
• Beer Farmers – Farmer’s Daughter White
• Bulkley Valley Brewing – St Moustache Belgian Pale Ale
• Category 12  Brewing – Luminous Belgian Blond
• Category 12 Brewing – Theoretical Quadrupel
• Container Brewing – Dark Arts – Belgian Quad
• Container Brewing – Tapestry – Belgian Tripel
• Dageraad Brewing – Burnabarian 
• Dageraad Brewing – Antwerpen Belgian-style Tripel
• Dageraad Brewing – Entropy Series
• Deadfall Brewing – Belgian Dark Strong Ale
• Dog Mountain Brewing – BEES! Belgian-style ale
• Four Winds Brewing – Triplicity
• Four Winds Brewing – Quadrennial
• Gladstone Brewing – Belgian Single
• KPU Brew School – Dubbel Date
• Luppolo Brewing – Precursor Belgian Dubbel
• Mayne Island Brewing – Little Hell Belgian Tripel
• Red Collar Brewing – Belgian Dubbel
• Red Collar Brewing – Belgian Tripel
• Strange Fellows Brewing – Goldilocks
• Townsite Brewing – Beartooth Belgian Dubbel
• Townsite Brewing – Charleston Belgian Tripel
• Townsite Brewing – Cardena Belgian Quad
• Whitetooth Brewing – Directissima  Dubbel 
• Whitetooth Brewing – Icefields Belgian Inspired Pale Ale 

OCTOBER 15 – EUROPEAN SOUR & AMERICAN WILD

CATEGORY: WILD/SOUR BEERS

FLANDERS RED: The Belgian-style Flanders is an ale with character and balance, thanks to lactic sourness and acetic acid. Cherry-like flavours are acceptable, as is malt sweetness that can lend bitterness and a cocoa-like character. Oak or other wood-like flavours may be present, even if the beer was not aged in barrels. Overall, the style is characterized by slight to strong lactic sourness, and Flanders reds sometimes include a balanced degree of acetic acid. Brettanomyces-produced flavours may be absent or very low. This style is a marvel in flavour complexity, combining malt, yeast, microorganisms, acidity and low astringency from barrel ageing.
ABV: 4.8 – 6.6%   IBU: 5 – 18  SRM: 12 – 25

OUD BRUIN: A malty, fruity, aged, somewhat sour Belgian-style brown ale.Dark reddish-brown to brown in colour. Good clarity. Average to good head retention. Ivory to light tan head colour.Complex combination of fruity esters and rich malt character. Medium to medium-high esters are commonly reminiscent of raisins, plums, figs, dates, black cherries, or prunes. Medium-low to medium-high malt character of caramel, toffee, orange, treacle, or chocolate. Spicy phenols can be present in low amounts for complexity.
ABV: 4.0 – 8.0%   IBU: 20 – 25  SRM: 15 – 22

LAMBIC/GUEUZE: These beers are naturally and spontaneously fermented with high to very high levels of esters, plus bacterial and yeast-derived sourness that sometimes includes acetic flavours. Lambics are not blended, whereas the gueuze style blends old and new lambics that are re-fermented in the bottle. Historically, they are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, or artificial sweeteners. Sweet versions may be created through the addition of sugars or artificial sweeteners. Many examples of this style are made to resemble the gueuze lambic beers of the Brussels area, where it originated.
ABV: 5.0 – 8.9%   IBU: 9 – 23  SRM: 6 -13

FRUIT LAMBIC: Often known as cassis, framboise, kriek, or peche, a fruit lambic takes on the colour and flavour of the fruit it is brewed with. It can be dry or sweet, clear or cloudy, depending on the ingredients. Notes of Brettanomyces yeast are often present at varied levels. Sourness is an important part of the flavour profile, though sweetness from fruit may diminish the perceived intensity. These flavoured lambic beers may be very dry or mildly sweet.
ABV: 5.0 – 8.9%   IBU: 5 – 21  SRM: Style dependent

BRETT: These unique beers vary in colour and can take on the hues of added fruits or other ingredients. Horsey, goaty, leathery, phenolic and some fruity acidic character derived from Brettanomyces organisms may be evident, but in balance with other components of an American Brett beer. Brett beer and sour beer are not synonymous. Although Brettanomyces is present in sour beer, American Brett beers do not exhibit the level of sourness that sour beers do; thus, Brett beers should not be mistaken for sour beer.
ABV: Variable / IBU: Variable / SRM: 1 – 40

WILD: A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. The sour character from the fruit and wild fermentation could be prominent, but should not be overwhelming—generally a light body, lighter than what might be expected from the base style. Generally moderate to high carbonation.
ABV: / IBU: / SRM: All Variable

• Food Pairings: Roasted meats, Prosciutto, Salted/cured meats, sourdough breads
• Cheese Pairings: Strong, aged cheeses, Blue cheeses, Farmhouse Cheeses
• Dessert Pairings: Pineapple, melons, dark chocolate, Berry tarts
• Glassware: Tulip, Goblet
• Temperature: 45– 50°F / 6-7 °C

SOME SUGGESTIONS:

• Beva Brewing & Blending – Sprezza
• Brassneck Brewing – Mr Natural (Brett) 
• Brassneck Brewing – Stockholm Syndrome
• Category 12 Brewing – Chronos Wild IPA
• Copper Brewing – Oud Bruin
• Copper Brewing – Flanders Red
• Driftwood Brewery ~ Raised by Wolves
• Four Winds Brewing Co. – Juxtapose IPA
• Four Winds Brewing Co. – Operis Brett Saison
• Ile Sauvage – Flamand Flanders Red Ale
• Sooke Brewing Co – Saison Brett
• Strange Fellows Brewing – Hedgerow (Brett) 
• Strange Fellows Brewing – Reynard
• Storm Brewing – Flanders Red
• Townsite Brewing – Thaddeus Oud Bruin
• Twin City – Dissimulator
• Whistle Buoy – Fuzzy Peach

OCTOBER 16 – ALTERNATIVE GRAIN BEER

CATEGORY: ALTERNATIVE GRAIN BEER

OVERALL: An Alternative Fermentables Beer is a standard beer (Classic Style or not) with additional or non-standard brewing grains (e.g., rye, oats, buckwheat, spelt, millet, sorghum, rice, etc.) added or used exclusively. The added grain will lend a particular character, although with some grains, the beer will simply seem a bit more grainy or nutty. The alternative grain should provide the major aroma profile for this beer.
ABV: Varies    IBU: Varies    SRM: Varies

GLUTEN-FREE: Gluten-free beers are not defined by a particular flavour profile or brewing method but by the absence of gluten, achieved through either using gluten-free ingredients or employing a process to remove gluten from traditional beer. Gluten-free beer can be made to mimic almost any beer style, from lagers to IPAs, using gluten-free ingredients or gluten-removal processes.

RICE: There is no defined style, so individual beers could fit into different categories depending on how they are made. This style really traces to the type of beers made in Japan, starting with Asahi Super Dry in 1987. These beers are dry beers with a crisp finish, light body, little to no sweetness, and a lack of an aftertaste.
ABV: 5.0%    IBU: 20    SRM: 2-3

RYE: Usually pale yellow to gold. Clarity may range from brilliant to hazy, with yeast approximating the German Hefeweizen style of beer. Big, long-lasting white head.Light to moderately strong grainy wheat or rye flavour, which can linger into the finish. Rye versions are richer and spicier than wheat. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish.
ABV: %4 -5.5%    IBU:15-30     SRM:3-6 ( all may very dependent on style)

• Food Pairings: Rice beers and sushi, seafood / Rye beers and spicy or BBQ foods / Gluten-Free and Gluten-Free food
• Cheese Pairings: Rice beers and Gouda or Gruyere / Rye beers and aged cheddar and aged Gouda /Gluten-free and Monterey Jack or Cheddar
• Dessert Pairings: Varies with style
• Glassware: Varies with style
• Temperature: Varies with style

SOME SUGGESTIONS:

• Abandoned Rail Brewing Co – Gluten Schmuten – Gluten Free Citrus Pale Ale
• Abandoned Rail Brewing Co – Gluten Schmuten – Gluten Free Harvest Blonde Ale
• 33 Acres – Lemongrass Lager
• Brassneck Brewing – Rice World
• Cannery Brewing – Bonzai Hazy IPA
• Category 12 – Breakthru series
• Category 12 – Kaizen Rice Lager
• Coast Mountain – JaPOW Rice Lager
• Driftwood Brewery – Shokunin
• East Van Brewing -Jasmine Rice Lager
• Farm Country Brewing – Rice Lager
• Field House Brewing Co – Japanese Dry Rice Lager
• Grey Fox Brewing  – ALL THEIR BEERS
• Jubiru Brewing – Japanese Rice Lager
• Luppolo Brewing – Luce Japanese Rice Lager
• Naito Beer – Nice Rice Pale Ale ( Gluten-free)
• Steel & Oak – Okome Japanese
• Tin Whistle – Cherry Blossom Rice Lager
• Tlell River Brewing – Winds Variable Rice Lager
• White Sails Brewing – Sister City Rice Lager
• Whistler Brewing Co. – Whistler Forager
• Wildeye Brewing – Japanese Rice Lager

OCTOBER 17 – NO TO LOW ALCOHOL BEER & SESSION BEER

CATEGORY: SPECIALTY BEERS

NON-ALCOHOLIC BEER: Non-alcoholic (N/A) beer can emulate the character of any
beer style defined within these guidelines, but with no or nearly no alcohol (less than 0.5 per cent ABV). Due to their nature, non-alcoholic malt beverages will have a profile lacking the complexity and balance of flavours that beers containing alcohol will display.
ABV: Up to 0.5% IBU: Varies SRM: Varies

SESSION BEER: This style is not defined by flavours or aromas, which can place it in almost any style category. Instead, what makes a session beer is primarily refreshment and drinkability. Any style of beer can be made lower in strength than described in the classic style guidelines. The goal should be to reach a balance between the style’s character and the lower alcohol content. Drinkability is a factor in the overall balance of these beers. Beer should not exceed 5 per cent ABV.
ABV: 3.0 – 5.0%    IBU: 10 – 35    SRM: 2 – 100

• Food Pairings: Varies
• Cheese Pairings: Varies
• Glassware: Varies – Pint or Tulip
• Temperature: 40 – 50°F / 5-10 °C

SOME SUGGESTIONS:

• 4 Mile Brewing – Tangerine Session Ale
• Barn Owl Brewing – Roundabout Radler
• Beere Brewing – Near Beere
• Black Kettle Brewing – Session Ale
• BNA Brewing – BNA Air ISA
• Brass Monkey Brewing – Dryside of the Moon West Coast IPA – N/A
• Bridge Brewing – Primetime IPA
• Category 12 – Citra Session IPA
• Category 12 – Hopped Up Series
• Central City – Street Legal Pilsner
• Deadfall Brewing – Aurora Session Pale Ale
• Deadhead Brewing – Epic Wreck ISA
• Farm Country Brewing – Dayight Lager
• Fernie Brewing Co – Slingshot Session IPA
• Field House Brewing – Non-Alcoholic Series
• Firehall Brewing – Fire Drill Non-Alcoholic IPA (NA)
• Four Winds Brewing – Featherweight IPA
• Nelson Brewing – Happy Camper Session Ale
• North Point Brewing ~ Simple Pleasures Session IPL
• Phillips Brewing – Tiger Shark Pale Ale
• Phillips Brewing – IOTA Non-Alcoholic Series
• Rustic Reel Brewing – Easy IPA
• Steamworks Brewing – Lions Gate Lager ( N/A)
• Strange Fellows Brewing – Never The Less Non-Alcoholic Series
• Tin Whistle Brewery – Peach Cream Non-Alcoholic
• Tofino Brewing – Tuff Session Ale

OCTOBER 18 – BITTER & ESB

CATEGORY: PALE ALES

ORDINARY: Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. Low to moderate malt aroma, often (but not always) with a light caramel quality. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character.
ABV: 2.4 – 3.3% IBU:20 – 35 SRM: 5 -12

BEST/SPECIAL: A flavourful, yet refreshing, session beer. Low to moderate malt aroma, with a low to medium-low caramel quality, bready, biscuit, or lightly toasty. Mild to moderate fruitiness with hop aromas ranging from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Pale amber to medium copper colour. Good to brilliant clarity. Medium to moderately high bitterness. Moderate to low hop flavour, typically with an earthy, resiny, fruity, and/or floral character. Dry finish.
ABV: 3.3 – 3.8% IBU: 28 – 40 SRM: 6 – 14

EXTRA SPECIAL: An average-strength to moderately strong British bitter ale. The balance may be fairly even between malt and hops, to somewhat bitter. Hop aroma is moderate, typically with a floral, earthy, resinous, and/or fruity character. Hop bitterness and flavour are noticeable. Medium to medium-high malt aroma, Light amber to deep copper colour. Good to brilliant clarity. Medium-light to medium-full body. Low to moderate carbonation.
ABV: 3.8 – 5.0% IBU:30-50 SRM: 8 -18

• Food Pairings: Fish and Chips, Chicken Wings, Burgers
• Cheese Pairings: Firm English cheeses, Cheddar, Gouda
• Dessert Pairings: Apple crumble, caramel or toffee-based desserts, nut bars
•  Glassware: Nonic Pint
• Temperature: 50– 55°F / 10-13 °C

SOME SUGGESTIONS:

• Alberni Brewing ~ Ale to the King
• Angry Hen – Old Bitch Bitter
• Black Kettle Brewing – Cold English ESB
• Bomber Brewing – Georgie’s Best Dry Hopped ESB
• Checkerhead Brewing – InJest ESB
• Cumberland Brewing – Just a Little Bitter
• Deadhead Brew Co – Barbers Best Bitter
• Driftwood Brewing – Naughty Hildegard ESB
• Empty Keg Brew House – Stumbles ESB
• Farm House Brewing – Bitter Gold ESB
• Firehall Brewing – False Alarm Bitter
• Herald Street Brew Works – Moneypenny Bitter
• Hornby Island Brewing – Farm Best Bitter
• Hoyne Brewing – Appleton ESB
• Kettle River Brewing – English Subtitles ESB
• Lillooet Brewing ~ Wolverine ESB
• Mile Zero Brewing – ESB
• Noble Pig Brewhouse – Papa G’s ESB
• R&B Brewing – East Side Bitter
• Revystoked Brewing – Common People
• Salt Spring Island – Extra Special Bitter
• Small Gods Brewing – Bread Winner
• Spinnakers Brewpub – Mitchells Extra Special Bitter
• Twin City Brewing – Tickity Boo
• White Rock Beach Brewing – White Rock West Beach Fruit
  

OCTOBER 19 – PALE & HAZY PALE ALE

CATEGORY: PALE ALES

PALE ALES: A pale, refreshing, and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs.Moderate to strong hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. The colour is golden to light amber. Moderately large white to off-white head with good retention. Generally, quite clear, although dry-hopped versions may be slightly hazy. Hop flavour and bitterness often linger into the finish, but the aftertaste is generally clean and not harsh.
ABV: 4.5 – 6.2%   IBU: 30 – 50   SRM: 4 – 14

HAZY PALE ALES: This ale will have less clarity with a low to high degree of cloudiness because of the addition of oats, wheat, or other adjuncts. The perceived impression of bitterness is soft and may differ from actual measured IBU levels. 
ABV: 4.8 – 5.8%   IBU: 20 – 40   SRM: 6 – 14

• Food Pairings: Roasted or grilled meats, spicy curry or Thai dishes, tacos
• Cheese Pairings: Cheddar, Gouda
• Dessert Pairings: Fruity, tropical desserts, jelly doughnuts, carrot cake w/cream cheese icing
• Glassware: Tulip
• Temperature: 45– 55°F / 7-13 °C

SOME SUGGESTIONS:

• 4 Mile Brewpub – Pale Ale
• Angry Hen Brewing – Wild Rooster
• Backcountry – Trail Breaker Pale Ale
• Barkerville Brewing – Sluice Juice 
• Barley Station Brewpub – Sam McGuire Pale Ale
• Barn Owl Brewing – Don’t Give a Hoot Pale Ale
• Beer Farmers – Draft Horse Pale Ale
• Brassneck Brewing  – Passive Aggressive
• Cannery Brewing – The Muse Extra Pale Ale
• Cumberland – Red Tape Pale Ale
• Dead Frog Brewing – Pond Side Pale Ale
• East Van Brewing – Kickstart Pale Ale
• Encore Brewing – Five Pin Hazy Pale Ale
• Farm Country Brewing – Free Range Country Ale 
• Farm House Brewing – Lotus Eclipse West Coast Pale Ale
• Giant’s Head Brewing – Dark Fantasy
• Hop Creek Farms Brewery – Berkshire Pale Ale ( West Coast)
• Hop Creek Farms Brewery – G.O.A.T. Hazy Pale Ale
• Hornby Island Brewing – Exit 101 Pale Ale
• Hoyne Brewing – Down Easy Pale Ale
• Nakusp Brewing – Pura Vida
• Neighbourhood Brewing ~ Happy Place Hazy Pale
• Parkside Brewery– Dusk Pale Ale
• Phillips Brewing  – Blue Buck
• Powell Brewery – Old Jalopy
• R&B Brewing – Dude Chilling Pale Ale
• Red Arrow – Piggy Pale Ale
• Rusted Rake – Ziggy Digs It
• Sherwood Brew House – Skeena West Pale Ale
• Smithers Brewing – Twin Falls Pale Ale
• Spinnakers Brewpub  – Northwest Pale Ale
• Steamworks Brewing – Pale Ale
• The Patch Brewery – Sun Krush Hazy
• Vancouver Island Brewing – Faller Northwest Pale Ale
• Wheelhouse Brewing – Flagship Pale
• White Sails Brewing – Circle Route Hazy Ale
• Whitetooth Brewing – Sickbird Northwest Pale Ale 
• Yellow Dog Brewing   – Chase My Tail Pale Ale

OCTOBER 20 – WEST COAST INDIA PALE ALE

CATEGORY: INDIA PALE ALES

WEST COAST IPA: Characterized by floral, fruity, citrus-like, piney or resinous American-variety hop character, the IPA beer style is all about hop flavour, aroma and bitterness. Medium gold to light reddish amber in colour. Low to medium-low clean malt aroma. Prominent hop aroma featuring one or more of the characteristics of North American hops: citrus, floral, pine, resinous, tropical fruit, and berry. It should be clear, with unfiltered versions being slightly hazy. White to off-white head with good retention.
ABV: 6.3 – 7.6 %   IBU: 50 – 70    SRM: 6 – 12

MODERN WEST COAST IPA: Modern versions are intensely hop-forward, crystal-clear beers with a crisp, dry finish. There is a shift from the older, aggressively bitter “hop bomb” recipes; brewers now emphasize modern, fruit-forward hops while keeping bitterness impeccably smooth. Brewers lean heavily into American classics (Citra, Simcoe, Mosaic) and Southern Hemisphere varieties. While traditional versions relied on heavy, sometimes astringent bitterness and caramel malts, Modern West Coast IPAs also use cleaner, lighter grain bills to let the hops shine.
ABV: 6.5 – 8.5 %   IBU: 50 – 70    SRM: 4 – 10

• Food Pairings: Spicy Sushi, Fish and Chips, Thai/Indian foods, Hawkins Cheezies
• Cheese Pairings: Blue Cheeses, Aged Cheddars
• Dessert Pairings: Carrot Cake with icing, Lemon Bars, Ginger Molasses Cookies
• Glassware: Tulip, Spiegelau IPA

SOME SUGGESTIONS:

• 33 Acres  – 33 Acres of Nirvana
• Abandoned Rail Brewing – Future Forests
• Ace Brewing – Jet Fuel IPA
• Backroads Brewing – First Descent NW IPA
• Bad Dog Brewing – Tire Biter
• Bayview Brewing – That’s Life West Coast IPA
• Category 12 – Chromatic West Coast IPA
• Container Brewing – Forty Footer West Coast IPA
• Deadfall Brewing – Retrogression West Coast IPA
• Driftwood – Fat Tug IPA
• Faculty Brewing  – 778 IPA
• Five Roads Brewing – Permanent Resident IPA
• Howe Sound Brewing – Hop Raiser West Coast IPA
• Main Street – Naked Fox West Coast IPA
• Invermere Brewing – West Coast IPA
• Iron Road – Loopline IPA
• Lighthouse Brewing – Shipwreck IPA
• Longwood Brewery – The Big One
• Luppolo Brewing – Heron Now West Coast IPA
• Mount Arrowsmith Brewing – Jagged Face IPA
• Nakusp Brewing – Hop Springs IPA
• Nelson Brewing – Paddywhack IPA
• R & B Brewing – Vancouver Special IPA 
• Red Racer – IPA
• Rewind Brewing – Danger Bay West Coast IPA
• Revystoke Brewing – Sundown
• Serious Brewing Co – Mystic Neach West Coast IPA
• Side Quest – Treacherous at the Sea
• Smithers Brewing – Hipster Fuel IPA
• Steamworks Brewing – West Coast IPA
• Strange Fellows – Greenhorn West Coast IPA
• Superflux – Evergreen IPA
• Tapworks – One Sailing Wait 
• The Patch Brewery – Three Peaks West Coast IPA
• Three Lakes Brewing ~ Hook, Line & Sinker IPA
• Tofino Brewing – Hoppin’ Cretin IPA
• Townsite Brewing – Tin Hat IPA
• Two Peaks Brewing – West Coast IPA
• Vancouver Island Brewing – West Coast Trail IPA
• Whistle Buoy – Cold Caller IPA
• Yellow Dog Brewing – Play Deader DIPA

OCTOBER 21 – INDIA PALE ALE

CATEGORY: INDIA PALE ALE

ENGLISH IPA: Characterized by floral, herbal,  or earthy English hop character.  Medium gold to copper in colour. Medium malt aroma, with medium to high hop bitterness. It should be clear, and using water with high mineral content could result in a crisp, dry beer. Different from its American counterpart, this style strikes a balance between malt and hops for a more rounded flavour.
ABV: 5% – 7.1 %   IBU: 35 – 63    SRM: 6-14

BRUT IPA: A very pale, very dry, highly effervescent variant of American IPA, usually highly hopped with aromatic hops, but with far less actual bitterness. Brut IPA has big flavours of tropical fruit, citrus, pine, and stone fruit—all the hallmarks of hop character. Bone-dry finish, very high carbonation, and a restrained bitterness level. It can be suggestive of a sparkling white wine or Champagne.
ABV: 5.5 – 12%   IBU:15 – 25  SRM: 5 – 15

COLD IPA: A new style of IPA that blends the lines between a more traditional IPA and a lighter lager beer. Different yeasts and brewing techniques are paired with the typical high dose of hops found in regular IPAs. The result is a clear and hoppy beer with a light and refreshing body. These IPAs are usually brewed with Pilsner malt and lager yeast. Adjuncts are sometimes used, like rice or corn, to lighten up the body of the beer and give it a dryness. 
ABV: 5.1 – 6.3%   IBU:50 – 70  SRM: 2.5 – 5

• Food Pairings: Creamy Pastas, Braised Meats, Ginger Spiced Cake, Hamburgers, Hawkins Cheezies
• Food Pairings ( Brut IPA): Tacos, Burgers, Fried Chicken, Green salads w/vinaigrette dressing
• Cheese Pairings: Blue Cheeses, Aged Cheddars
• Dessert Pairings: Carrot Cake, Sticky Toffee Pudding, Vanilla Bean Ice Cream, Spicy Chocolate
• Glassware: Nonic Pint (English )
• Temperature: 45- 50°F / 7 -10 °C

SOME SUGGESTIONS:

• Abandoned Rail – Kuhler Cold IPA
• Abandoned Rail ~ Tunnel Vision Euro IPA
• Category 12 – Cryo Quench Cold IPA
• Coast Mountain Brewing – Hot Dogger Cold IPA
• Copper Brewing – House IPA
• Deadfall Brewing – Cold IPA
• Encore Brewing ~ Frosty Box 5000 Cold IPA
• Fernie Brewing – Vantage Cold IPA
• Gladstone Brewing – Brut IPA
• Luppolo Brewing – Heron After Cold IPA
• Mt Arrowsmith Brewing – The Sprut Brut IPA
• Off The Rail – Karma Citra
• Phillips Brewing – Revenge Cold IPA
• Post & Row Brewing – King of the North Cold IPA
• Red Arrow – Sweet Leaf IPA
• Red Collar Brewing – IPA
• Rewind Brewing – Ice Ice Cold Baby Cold IPA
• Rusted Rake Brewing – Wondering Scotsman’s Spruce Tip Brut IPA
• Smugglers Caskworks – Poppy Seed
• Tlell River Brewing – Ikagai Cold IPA
• Trading Post Brewing – Best Coast IPA

OCTOBER 22 – HAZY IPA / NEW ENGLAND IPA

CATEGORY: INDIA PALE ALE

NEIPA (New England IPA): An unfiltered IPA or Double IPA that’s been aggressively hopped. Appearance ranges from slightly hazy or cloudy to opaque or muddy. Dry-hopping, the use of high-protein grains (flours, flaked oats, wheat), certain yeast strains, water chemistry, CO2 levels, and other techniques may also contribute to the beer’s haze and mouthfeel. But the overall goal is typically a hazy, juicy IPA packed with fruity and floral flavours, with low bitterness. The fruitiness and haziness are the stars of the show with NEIPAs, so you won’t taste as much of the hoppy-ness or bitterness that’s typically found in an IPA’s flavour. A broader, nationwide term. A Hazy IPA can sometimes be lighter-bodied, slightly drier, and crisper than a traditional thick NEIPA.

New England IPAs (NEIPA) and Hazy IPAs are fundamentally the same style of beer. “New England IPA” is the original regional name for the style, while “Hazy IPA” became the broader, industry-standard label. Both prioritize juicy, tropical fruit flavours and a smooth mouthfeel over intense bitterness. NEIPA implies the original, highly specific Vermont-style formulation. These tend to be thicker, sweeter, and aggressively hop-forward, with an incredibly dense, smoothie-like texture
ABV: 6.3 – 7.5% IBU: 20 – 50 SRM: 3 -7

• Food Pairings: Burgers, BBQ, onion rings, fried chicken
• Cheese Pairings: Aged Cheddar, creamy cheese
• Dessert Pairings: Key lime pie, lemon tarts, mango sorbet
• Glassware: Tulip, Spiegelau IPA
• Temperature: 45– 55°F / 7 – 13 °C

SOME SUGGESTIONS:

• 101 Brewhouse – Tall Faller Hazy IPA
• Angry Hen Brewing – Willful Ignorance IPA
• Backcountry Brewing – Widowmaker IPA
• Barley Mill Brewpub – Rude Pony NEIPA
• Boombox Brewing – Juicy AF
• Bridge Brewing Company – Fog Horn Hazy IPA
• Cannery Brewing ~ Hop Chowdah NE-IPA
• Category 12 – Diversion Hazy IPA
• Changing Colours Brewing Project – Astro Zombies
• Container Brewing ~Origin NE IPA
• Coast Mountain Brewing – Day Dreamer NE-IPA
• Cutwater Brewing – Lazy Daze Crazy New England IPA
• Farmhouse Brewing – Infinite Chickens
• Fern + Cedar – Organized Chaos
• Fernie Brewing – Hit the Deck Hazy IPA
• Invermere Brewing – Mount Nelson Hazy IPA
• Main Street – Tropicala Hazy IPA
• Nelson Brewing – Super Duper Juice
• Parallel 49 Brewing Company – Trash Panda Hazy IPA
• Parkside Brewery – Dreamboat Hazy IPA
• Rustic Reel Brewing – Hazy IPA
• Rewind Brewing ~ Major League Hazy IPA
• Serious Brewing Co – Life is Hazy
• Slackwater Brewing – What The Fog NE IPA
• Small Gods Brewing – Rascal King
• Spinnakers Brewpub – Juice Monkey IPA
• Steamworks Beer – Flagship IPA
• Superflux Brewing  – Colour & Shape IPA
• Vancouver Island Brewing – Broken Islands Hazy IPA
• Vice & Virtue  – Homewrecker Hazy IPA
• Wild Eye Brewing – Hazy IPA
• Yellow Dog Brewing – High Five Hazy IPA

OCTOBER 23 – DOUBLE & TRIPLE IPA

CATEGORY: INDIA PALE ALES

DIPA / IMPERIAL IPA: Are gold to light orange-copper. Good clarity, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent, white to off-white head. Hop aroma and flavour should be fresh and evident, from any variety of hops. A prominent to intense hop aroma that typically showcases American or New World hop characteristics (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Most versions are dry-hopped and can have an additional resinous or grassy aroma. Malt character is low to high. Hop bitterness is very high but not harsh. The alcohol content is notably evident. The body is medium-high to full.
ABV: 6.0- 9.6%   IBU: 60 – 110   SRM: 4 -18

TRIPLE IPA: is an amplified India Pale Ale known for an exceptionally high alcohol content—typically 10% ABV or higher—and intense, hop-heavy flavours. It is a richer, bigger, and boozier version of a standard or Double/Imperial IPA, brewed with massive amounts of malts and hops. Highly aromatic with intense tropical, citrus, pine, or resinous notes. They are intensely hoppy, but balanced by a thick, sweet, and heavy malt backbone.
ABV: 10.0- 15.0%

• Food Pairings: Grilled meats, pork chops, miso salmon, spicy pizzas
• Cheese Pairings: Aged Cheddar, smoky cheese, rich cheeses
• Dessert Pairings: Carrot cake w/ cream cheese icing, creme brulee, fruit tarts
• Glassware: Tulip, Belgian, or Spiegelau IPA
• Temperature: 50– 55°F / 10 – 13 °C

SOME SUGGESTIONS:

• 3 Dogs Brewing – Double Dog DIPA
• Bad Dog Brewing – Dizzy Dogs DBL IPA
• Barkerville Brewing Co. – High Stakes
• Barnside Brewing Co – Distant Storm DIPA
• Beere Brewing – Mental Floss
• Beva Brewing – Triple Denim DIPA
• Boombox Brewing – Synth Wave DIPA
• Cannery Brewing – Zombie Double IPA
• Category 12 – Triple Helix
• Category 12 – Mega Chrome
• Coast Mountain Brewing – Experts Only Hazy Double IPA
• Driftwood Brewery – Twenty Pounder
• Fernie Brewing – Off Axis
• Field House Brewing – Super Tall Hazy DIPA
• Four Winds – Super Kush Double Hazy IPA
• Highway 97 – Dirt Road DIPA
• Iron Road Brewing – Laplander DIPA
• Locality Brewing – Triple IPA
• Red Arrow Brewing – Hop Shop Imperial
• Strathcona Beer Company – Head Banger Triple IPA
• Strange Fellows – Triple Beest
• Strange Fellows – Two-Fold Double IPA
• Steamworks Brewing – Empress Double IPA
• Superflux Brewing – Double Infinity DIPA
• Tofino Brewing Company – Cosmic Wave
• Wheelhouse Brewing – Aye Aye Captain
• Whitetooth Brewing – Psychosis 7

OCTOBER 24 – AMBER & RED ALE

CATEGORY: PALE ALES

AMERICAN AMBER ALE is named after the golden to amber colour this American version of English pale ale exhibits. The colour is derived from the use of caramel and crystal malt additions, which are roasted to provide amber beers with the colour, body, and flavour many beer fans have come to appreciate. Falling under the ale beer type, amber ales ferment at warmer temperatures for what is typically a much shorter amount of time than lager-style beers. Amber beer showcases a medium-high to high malt character with medium to low caramel character derived from the use of roasted crystal malts. The American amber is characterized by American-variety hops, which lend the amber ale notes of citrus, fruit, and pine to balance the sweetness of the malt.
 ABV 4.4 – 6.1 % IBU: 25 – 45   SRM: 11-18

IRISH-STYLE RED ALE is a balanced beer that uses a moderate amount of kilned malts and roasted barley in the recipe, which gives the beer the colour for which it is named. Featuring an approachable hop bitterness that rests on the palate, this typically amber-coloured beer is brewed as a lager or an ale, and can often have a medium, candy-like caramel malt sweetness. This style may contain adjuncts such as corn, rice, and sugar, which help dry out the beer’s finish and lessen the body. It also often contains roasted barley, lending low roasted notes, a darker colour, and the possible creation of a tan collar of foam on top. With notes of caramel, toffee, and sometimes low-level diacetyl (butter), think of the Irish red ale beer style as a cousin to lightly toasted and buttered bread.
ABV: 4.0 – 4.8 % IBU: 25-45 SRM: 8 -18

• Food Pairings: Smoky BBQ, Roasted vegetables, Roast chicken, Grilled portobello mushrooms
• Cheese Pairings: Sharp Cheddar, Gouda, Havarti, Parmesan
•  Dessert Pairings: Butter tarts, Banana bread, Caramel corn, toffee
• Glassware: Tulip, Nonic Pint
• Temperature: 45– 55°F / 7 – 13 °C

SOME SUGGESTIONS:

• Bad Dog Brewing Company. – ‘Old Red’ Ale
• Barkerville Brewing Co.– 18 Karat Ale.
• Barn Owl Brewing ~ Breaking Bread Amber Ale 
• Beach Fire Brewing ~ Ember Red Ale
• Brassneck Brewery – Mr Personality
• Bridge Brewing – Ambleside Amber Ale
• Cannery Brewing – Anarchist Amber Ale
• Cannery Brewing – Imperial Red
• Copper Brewing – Red Ale
• Deadhead Brew Co – Ghost of Paddy Murphy Irish Red
• Dog Mountain Brewing ~ Red Yeti
• Fernie Brewing  – Ridgewalk
• Firehall Brewery  – Stoked Ember
• Gladstone – Red Ale
• Highway 97 – Amber Ale
• Kettle River Brewing – Cougar’s Hand Red Ale
• KPU – Birra Rossa Amber Ale
• Lakesider Brewing  – Sunburn! Amber Ale
• Mile Zero Brewing – The 5th Regimental Red
• Parallel 49 Brewing – Ruby Tears 
• Post & Row – Archer’s Red Ale
• RAD Brewing – RAD Red Ale
• Railside Brewing – Boxcar Amber
• Ricochet Brewing – Firehouse Red Ale
• Sherwood Mountain – Lava Bed Red Ale
• Slackwater Brewing – Idleback Amber
• Steamworks – Heroica Red Ale
• Two Peaks Brewing – Red Ale
• Unleashed Brewing – Fuggly Dog Irish Red
• Whitetooth Brewing Co – Dogtooth Rover Red

OCTOBER 25 – AMERICAN & ENGLISH STYLE BROWN ALE

CATEGORY: BROWN ALES

AMERICAN BROWN: Roasted malt, caramel-like and chocolate-like characters should be of medium intensity in both flavour and aroma for the American brown ale. American-style brown ales have evident low to medium hop flavour and aroma and medium to high hop bitterness. The history of this style dates back to U.S. homebrewers who were inspired by English-style brown ales and porters. It sits in flavour between those British styles and is more bitter than both.
ABV: 4.2 – 6.3%   IBU: 25 – 25   SRM: 15 – 26

ENGLISH – STYLE BROWN: English-style brown ales have two variations: a dry, roasted version that is said to have originated from northern England, and a sweeter, less attenuated brown ale variety that is believed to have gained favour in the southern portion of England. Both offer a toasted nut, chocolatey character indicative of brown ales. The English brown ale varieties will not be as hoppy or bitter as their American counterparts and favour English hops as well as characterful English ale yeast. Either style can be excellent with a variety of foods, particularly braised meats, but they are perfectly fine to be enjoyed on their own.
ABV: 4.5 – 5.0%   IBU: 15 – 25   SRM: 12 – 27

DARK MILD: Copper to dark brown or mahogany colour. Low to moderate off-white to tan head. Generally, a malty beer, with a wide range of malt flavours (e.g., caramel, toffee, toast, nutty, chocolate). Malt and caramel are integral to the flavour and aroma profile of the English-style mild, while liquorice and roast malt tones may also contribute. Hop bitterness is very low to low. U.S. brewers are known to make lighter-coloured versions as well as the more common “dark mild.
ABV: 4.3 – 5.7%   IBU: 10 – 24   SRM: 12 – 34

• Food Pairings: braised meats, Grilled vegetables, stews
• Cheese Pairings: Aged Cheddar or Gouda, Gruyère
• Dessert Pairings: Chocolate desserts, Nutty desserts, pecan pie
• Glassware: Nonic Pint
• Temperature: 50– 55°F / 10 – 13 °C

SOME SUGGESTIONS:

• 4 Mile Brew Pub – Brown Ale
• Bad Dog Brewing – Coco Mild Ale
• Bad Dog Brewing – Nut Brown
• Backroads Brewing – Brown Pow Kootenay Brown
• Barnside Brewing – Crescent Island Brown 
• Barley Mills BrewPub – Nite Mare Brown Ale
• Bayview Brewing – Brunette Brown Ale
• Cannery Brewing – Naramata Nut Brown
• Canuck Empire Brewing – Brown Ale’d Girl
• Coast Mountain Brewing – Woodnutt Brown 
• Copper Brewing – Nut Brown Ale
• Deadfall Brewing – Basal Brown Ale
• Deadfall Brewing Company – Gloaming Dark Mild
• Dead Frog Brewing – Nut Brown Ale 
• Devil’s Bath Brewing – Brown Ale
• East Van Brewing – Humble Hive
• Fox Mountain – Deerstalker Nut Brown
• Freddy’s Brewpub – Sandbagger Brown Ale 
• Howe Sound Brewing – Rail Ale Nut Brown
• Kettle River Brewing Co.– Mild 1832
• Locality Brewing – Not Sorry Nanaimo Bar Brown Ale
• Mt. Begbie Brewing Co.– Tall Timber
• Parkside Brewery – Cozy Whale
• Red Arrow Brewing – Midnite Umber
• Red Collar Brewing – Mr Bloggins Dark Mild Ale 
• Rustic Reel – Brown Ale 
• Serious Brewing Co – Bobby Brown Ale
• Side Quest Brewing – Sir Bearington’s Honey Brown
• Smithers Brewing – Bootlegger Brown Ale 
• Spinnakers Brewpub – Nut Brown Ale
• Tailout Brewing – Bonfire Brown
• Tinhouse Brewing – Work Boots Brown Ale
• Wheelhouse Brewing Company – Blacksmith Brown Ale
• White Rock Beach Brewing Co – East Beach Nut Brown

OCTOBER 26 – FLAVOURED BEER

CATEGORY: SPECIALTY BEERS / SPICE, HERB, OR VEGETABLE BEER

CHOCOLATE:  Beers can be ale or lager styles that benefit from the addition of chocolate or cocoa. They are light brown to black, depending on the underlying style. While many beers showcase chocolatey flavours without actually having chocolate as an ingredient, chocolate beers use the ingredient itself to offer a uniquely balanced beer experience that can be appreciated by beer connoisseurs and those with a sweet tooth alike.
ABV: 2.5 -12%  IBU: 15 – 40  SRM: 12 – 50

COFFEE: Beers are pale to black, depending on the style. They use coffee in any of its forms to create a distinct and balanced character. Coffee beer can be either a lager beer or an ale beer, with coffee added to boost flavour. While stouts and porters are popular base styles for coffee beer, many craft breweries are experimenting with other styles, like cream ales and India pale ales. Brewers may steep the beans in either water or beer to impart java flavour while taking care to avoid the addition of too much acidity. As with any beer, the addition of an ingredient can have a drastic effect on the flavour
ABV: 2.5 -12%  IBU: 15 – 45  SRM: 4 – 50

TEA: A tea-infused beer is a traditional beer (like an ale, lager, or sour) that incorporates steeped tea leaves or herbal tisanes during the brewing process. Brewing processes include cold steeping, hot steeping, or adding tea during fermentation.
ABV: varies with style  IBU: varies with style SRM: varies with style

NUTS: Peanut Butter beers are no doubt crave-worthy and often just what your sweet tooth needs. But they aren’t the only nut beers that make your mouth water. Pecans, pistachios, almonds, hazelnuts, chestnuts. Macadamia nuts and coconuts are now commonly used. Brewing with nuts imparts complex sweetness, earthiness, and mouthfeel to beers and is a versatile addition that spans beer styles.
ABV: varies with style  IBU: varies with style SRM: varies with style

• Food Pairings: Pork, Venison, Mole, Grilled meats
• Food Pairings ( Tea): Summer salads, sushi, roasted chicken, mushroom risotto
• Cheese Pairings: Semi-hard cheeses, Aged Goat Cheeses
• Cheese Pairings (Tea): Mild cheeses, chèvre, Swiss, Aged Gouda, Camembert
• Dessert Pairings: Chocolate desserts, Tiramisu, Brownies 
• Dessert Pairings (Tea): Tea-infused shortbread, New York-style cheesecake, Vanilla panna cotta
• Glassware:  Nonic Pint /Snifter ( for higher alcohol versions)
• Temperature: 50- 55°F / 10-12 °C

SOME SUGGESTIONS:

• Bad Dog Brewing – Kona’s Gone Coconuts
• Beacon Brewing ~ Peanut Butter Cup Porter (limited)
• Beva Brewing and Blending – Coffee Villain
• BNA Brewing – Otis ( not always available)
• Cask & Cleaver Brewing – Andhrimnir’s Coffee Porter
• Cask & Cleaver Brewing – London Fog Ale
• Deadfall Brewing – Breakfast Stout (seasonal)
• Dead Frog Brewery – Nutty Auntie Chocolate Porter
• Dead Frog Brewery – Nutty Uncle Peanut Butter Stout
• Dead Frog Brewery – London Fog Winter Ale
• Faculty Brewing – 689 Coffee Porter
• Foamers Folly – Equilibrium Imperial Coffee Milk Stout
• Foamers Folly – Lavender Earl Grey Ale
• Highway 97 – Salted Chocolate Porter
• Howe Sound Brewing – Mexican Hot Chocolate Stout
• Hoyne Brewing Company – Voltage Espresso Stout
• Kettle River Brewing – Under The Weather Chocolate Milk Stout
• Mountainview Brewing – Black Forest Cherry Chocolate Stout
• Mt. Begbie Brewing Co. – Dark Side of the Stoke
• Off The Rail – Big Chonk Peanut Butter Brownie Porter
• Old Yale Brewing – Peach Tea Radler
• Ricochet Brewing – Coffee Stout
• Salt Spring Island – Earl Grey IPA
• Small Gods Brewing – Elbow Room Peach Tea Gose
• Smithers Brewing – Morning Star Coffee Lager
• Smithers Brewing – London Fog
• SmugglersTrail Caskworks  – Black Gold Coffee Stout
• Steamworks Brewery  – Salted Chocolate Porter
• Tin Whistle Brewery –  Hazelnut Coffee Milk Stout 
• Trading Post Brewing – Three Bears Breakfast Stout
• Trench Brewing  – Chocolate Porter
• Whistler Brewing – Chestnut Ale
• Wild Eye Brewing – Moja Espresso Martini Stout

OCTOBER 27 – STOUT

CATEGORY: STOUTS

AMERICAN: A fairly strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavours typical of stouts, with a more aggressive American hop character and bitterness. Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Generally, a jet-black colour, although some may appear very dark brown. Large, persistent head of light tan to light brown in colour. Usually opaque.
ABV: 5 – 8.9%  IBU: 35 – 60  SRM: 40 – 45

ENGLISH OATMEAL: A very dark, full-bodied, roast and malty ale with a complementary oatmeal flavour. Mild roasted grain aromas, generally with a coffee-like character. Hop aroma medium-low to none, earthy or floral. Medium brown to black in colour. Thick, creamy, persistent tan- to brown-coloured head. Mild roasted coffee to coffee-and-cream flavour.Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.
ABV: 3.8% – 6%  IBU: 20 – 40  SRM: 22 – 50

ENGLISH SWEET (MILK): Sweet stout, also referred to as cream stout or milk stout, is black in colour. Malt sweetness, chocolate, and caramel should dominate the flavour profile and contribute to the aroma. It should also have a low to medium-low roasted malt/barley-derived bitterness. Milk sugar (lactose) lends the style more body. This beer does use lactose sugar, so people with an intolerance should probably avoid this style. 
ABV: 3 % – 6 %  IBU: 15 – 25  SRM: 40 – 45

IRISH DRY: Dry stout is a black beer with a dry-roasted character thanks to the use of roasted barley. The emphasis on coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character. Hop bitterness is medium to medium-high. This beer is often dispensed via nitrogen gas taps that lend a smooth, creamy body to the palate.
ABV: 3.8 – 5%  IBU: 30 – 40  SRM: 35 – 40

• Food Pairings: Oysters, Mussels, BBQ or grilled meats and veggies
• Cheese Pairings: Aged and Irish Cheddar
•  Dessert Pairings: Chocolate desserts, Coffee cake, brownies
• Glassware: Nonic Pint /stout glass
• Temperature: 50– 55°F / 10 – 13 °C

SOME SUGGESTIONS:

• 4 Mile Brew Pub – Oatmeal Stout
• Angry Hen Brewing – Steamship Stout
• Barkerville Brewing Co. – 52-Foot Stout
• Barley Mill Brewpub – Pen City Oatmeal Stout
• Black Kettle Brewing Co. – Lights Out
• BNA Brewing – Back Hand of God
• Bulkley Valley – Ullr’s Oat Stout
• Category 12 – Breakthru Stout
• Cannery Brewing ~ Darkling Oatmeal Stout
• Copper Brewing – S’Mores Stout
• Cumberland Brewing Company – Dancing Linebacker Oatmeal Stout
• Cutwater Brewing – Bohdi Stout
• East Van Brewing  – Unholy One Stout 
• Fox Mountain – Shiney Badger Stout
• Grey Fox Brewing – Buckwild Stout
• Hoyne Brewing – Finnegans Irish Stout
• Lillooet Brewing Co ~ Spotted Bat Stout
• Mountainview Brewing – Serpent’s Back Caribbean Stout
• Nakusp Brewing – The Nitro Express
• Old Yale Brewing – Sasquatch Stout
• Parkside Brewery – Spoon Landing
• Persephone Brewing – Dry Stout
• R&B Brewing – Dark Star Oatmeal Stout
• Sherwood Brewing – Seven Sisters Stout
• Steamworks Beer – Nitro Oatmeal Stout
• Strange Fellows – Blackmail 
• Storm Brewing – Black Plague Stout
• Switchback Brewing – Without a Paddle Stout
• Trench Brewing – Six Mile Stout
• Townsite Brewing – Perfect Storm
• White Sails – Shack Island Stout

OCTOBER 28 – IMPERIAL STOUT

CATEGORY: STOUTS

An intensely-flavoured, big, dark ale with a wide range of flavour balances. Roasty malt with deep dark or dried fruit flavours, and a warming, bittersweet finish.Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. Aged versions may have a slight vinous or port-like quality. Colour may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate.
ABV: 7-12%  IBU: 50 – 90  SRM: 35 – 40+

• Food Pairings: Hearty stews, Steak, Ribs
• Cheese Pairings: Aged and Smoked Cheeses
• Dessert Pairings: Chocolate desserts, Chocolate mousse, coffee-flavoured ice cream
• Glassware: Snifter
• Temperature: 50– 55°F / 10 – 13 °C

SOME SUGGESTIONS (dig through your cellar):

• Barnside Brewing – Imperial Oatmeal Stout
• Beva Brewing – Canella Crunch
• Brassneck ~ Inertia
• Cannery Brewing – Kindling Imperial Stout
• Category 12 – Quantum
• Container Brewing ~ Seawise Giant Imperial Stout
• Copper Brewing ~ Bourbon Barrel Aged Stout
• Deadfall Brewing ~ Imperial Stout
• Dead Frog Brewing – Commander (any year)
• Driftwood Brewery –  Singularity (any year)
• Four Winds Brewing – Boreas
• Herald Street – Archfiend
• Howe Sound Brewing – Pot Hole Filler
• Jackknife Brewing – Hammer of Doom – Canadian Imperial Stout
• Locality Brewing – Into the Woods Black Forest Imperial Stout
• Longwood Brewery – Stoutnik
• Phillips Brewing & Malting Co. – Hammer Imperial Stout
• R&B Brewing – Ursos Arctos RIS (2018, 2019)
• Spinnakers Brewpub – Titanic
• Strange Fellows – Boris RIS

OCTOBER 29 – PORTER

CATEGORY: PORTERS

PORTER: A malty dark beer with a complex and flavourful dark malt character.Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Hop aroma low to high, often with a resiny, earthy, or floral character. Medium brown to almost black, often with ruby- or garnet-like highlights. Full, tan-coloured head with moderately good head retention.Medium to medium-full body. 
ABV: 4.8 – 6.5%  IBU: 25 – 50  SRM: 22 – 40

BALTIC: A very high alcohol, sweet, robust porter that originated in the Baltic states. Baltic Porter reflects both the character of original British Porters and the character of sweeter, highly alcoholic Russian Imperial Stouts. Full-bodied. Smooth. Aged alcohol warmth. The sweet, malty, roasted flavour stops short of burnt. A medium to low bitterness. Dark fruits, caramel, toffee or currant flavours add to the complexity. Medium to medium-high carbonation.
ABV: 7.6 – 9.5%   IBU: 35 – 40  SRM: 35 – 40

ROBUST: The Robust Porter features more bitter and roasted malt flavour than a brown porter, but not quite as much as a stout. Robust porters have a roast malt flavour, often reminiscent of cocoa, but no roast barley flavour. Their caramel and malty sweetness is in harmony with the sharp bitterness of black malt. Hop bitterness is evident. 
ABV: 5.1-6.6%   IBU: 25 – 40 SRM: 30 – 40

IMPERIAL: The imperial porter should have no roasted barley flavours or strong burnt/black malt character. Medium caramel and cocoa-like sweetness are present, with a complementary hop character and malt-derived sweetness.
ABV: 7 -12% IBU: 35 – 60 SRM: 35 – 40

• Food Pairings: Chicken mole, Grilled meats, shellfish
•  Cheese Pairings: Aged Cheeses, blue cheese, Roquefort
•  Dessert Pairings: Dark chocolate, nut-based desserts
•  Glassware: Nonic / Tulip
• Temperature: 45– 55°F / 7 – 13 °C

SOME SUGGESTIONS:

• 101 Brewhouse ~ Outboard Motor Oatmeal Porter
• Abandoned Rail Brewing Co. – Bellhop Porter
• Barn Owl Brewing – Espresso Night Owl
• Barnside Brewing – Oat Porter
• Beva Brewing & Blending – Brico English Porter
• Cannery Brewing – Thornless Blackberry Porter
• Dageraad ~ Londen Porter
• Detonate Brewing Company– Misty Mountain Porter
• Driftwood Brewing – Blackstone Porter
• Empty Keg Brew House – Fog Breather Porter
• Fernie Brewing – Sap Sucker Maple Porter
• Fernie Brewing – Baltic Porter
• Field House – Salted Black Porter
• Fisher Peak Brewery – Dark Stormy Porter
• Foamers Folly – Black Snake Porter
• Four Winds Brewing – Oat Porter
• Fox Mountain – Ullr’s Coconut Porter
• Mile Zero Brewing – Porter
• North Point Brewing – Nightshift Baltic Porter
• Red Bird Brewing – Paramount Porter
• Townsite Brewing  – Pow Town Porter
• Powell Brewery – Dive Bomb Porter
• Salt Spring Island – Dry Porter
• Wolf Brewing Company – Porter

OCTOBER 30 – SCOTCH, SCOTTISH, BARLEY WINES & BARREL-AGED

CATEGORY: STRONG ALES / SCOTTISH ALES

AMERICAN: American barley wine ranges in colour from amber to deep copper. A caramel and/or toffee aroma and flavour are often part of the malt character, along with high residual malty sweetness. The complexity of alcohol is evident. A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.
ABV: 8.5 -12%  IBU: 60 – 100  SRM: 11 – 18

ENGLISH: A showcase of malty richness and complex, intense flavours. Chewy and rich in body, with warming alcohol and a pleasant fruity or hoppy interest. This brawny, malt-forward beer style is often one of the strongest beer styles on any given beer menu and showcases a complex melange of toffee and fruit flavours counterbalanced by warming alcohol and sturdy hop bitterness. When aged, it can take on port-like flavours. Ages well and develops over time. A wintertime sipper.
ABV: 8 -12%  IBU: 40 – 60  SRM:14 – 22

BARREL-AGED: A harmonious blend of the base beer style with characteristics from ageing in contact with wood (including alcoholic products previously in contact with the wood). The best examples will be smooth, flavourful, well-balanced and well-aged. A low to moderate wood- or oak-based aroma is usually present. Other aromatics often include a low to moderate vanilla, caramel, toffee, toast, or cocoa character, as well as any aromatics associated with alcohol (distilled spirits, wine, etc.) previously stored in the wood. A variety of types of wood are used, including oak, apple, alder, hickory, and more. The interior of most barrels is charred or toasted to further enhance the flavour of the wood.
ABV: varies IBU: varies SRM: usually darker than base style

SCOTCH /WEE HEAVY: This ale is overwhelmingly malty, with a rich and dominant sweet malt flavour and aroma. A caramel character is often part of the profile. Hops are only there to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramel. This style could be considered the Scottish version of an English-style barleywine.
ABV: 6.2 – 8.5% IBU: 25 – 35 SRM:15 – 30

SCOTTISH: This ale will vary depending on strength and flavour, but in general retains a malt-forward character with some degree of caramel-like malt flavours and a soft and chewy mouthfeel.

• Food Pairings: Lamb, Venison & Game, Duck, Mushrooms
• Food Pairings ( Scotch Beer): smoked venison or richly sliced pastrami, Charcuterie & Nuts
• Cheese Pairings: Aged Cheeses, Stilton
• Cheese Pairings ( Scotch Beer): Gruyère, Pepper Jack, Pungent Cheeses
• Dessert Pairings: Crème Brûlée, Sticky Toffee Pudding, Lava Cakes
• Dessert Pairings (Scotch Beer): Sticky Toffee Pudding
• Glassware: Thistle, Snifter
• Temperature: 50 – 55°F / 10 – 13 °C

SOME SUGGESTIONS:

• Abandoned Rail – Cellar Door
• Camp Beer Co – Merchants of Barley
• Dageraad Brewing – Entropy Series
• Driftwood Brewing – Old Cellar Dweller
• Empty Keg Brew House – Kilt Lifter Scottish 80
• Fernie Brewing – Barrel-Aged Series
• The Heid Out Restaurant and Brewhouse– Hell Roaring Scottish Ale
• Mountainview Brewing Co – Barrel-Aged Serpent’s Back
• Mt. Begbie Brewing Co.- Brave Liver Scotch Ale
• Rustic Reel Brewing Co – Barrel-Aged Whiskey Stout
• Smithers Brewing ~ Old Man Winter Ale
• Strange Fellows Brewing – Wayfarer Barleywine
• Storm Brewing – Highland Scottish Ale
• Townsite Brewing – Barrel-Aged Cardena
• Wolf Brewing Company – Scotch Ale

OCTOBER 31 – AUTUMN SEASONAL BEER

CATEGORY: SPECIALTY BEERS

AUTUMN:  These are beers that suggest cool weather and the autumn harvest season, and may include pumpkin or other squashes, and the associated spices. An amber-to-copper, spiced beer that often has a moderately rich body and slightly warming finish suggests a good accompaniment for the cool fall season and Thanksgiving traditions. Many examples are reminiscent of pumpkin pie. Additional fermentables (e.g., brown sugar, honey, molasses, maple syrup, etc.) may lend their own unique aromatics.
ABV: varies%   IBU: varies SRM: varies

PUMPKIN:  Perhaps the most seasonal of seasonal beers, the pumpkin beer style can be brewed with pumpkin, pumpkin spices, or even winter squash. Since the fruit does not have much of a taste by itself, many craft brewers have taken to adding spices typically found in pumpkin pie, like cinnamon and clove. However, these flavours should not overpower the beer. Pumpkins can be found in everything from stouts to pale ales and pilsners.
ABV: 2.3 – 12%   IBU: 5 – 70 SRM: 5 – 50

• Food Pairings: Roasted turkey, slow-cooked meats, smoked bacon, Cajun dishes
• Cheese Pairings: Aged Cheeses, blue cheese, Stilton
• Dessert Pairings: Caramel/maple desserts, pumpkin pie, pecan pie
• Glassware: Tulip
• Temperature: 50 – 55°F / 10 – 13 °C

SOME SUGGESTIONS ( VERY SEASONAL):

• 4 Mile Brewing – Sweet Potato Harvest Spiced Ale
• Copper Brewing – Pumpkin Spice Latte Nitro Stout
• Counterflow Brewing – Pecan Pie Nut Brown Ale
• Dead Frog Brewing – Pumpkin Spice Creamsicle
• Fernie Brewing Company – Ghostrider
• Foamers’ Folly Brewing Co.– Little Pumpkin
• Howe Sound Brewing ~ Pumpkineater
• Ile Sauvage – La Tarte Brown Ale w/Pumpkin
• Longwood Brewery – Full Batch Pumpkin Saison
• Parallel 49 Brewing Company – Lost Souls / Schadenfreude
• Phillips Brewing & Malting Co.- Crooked Tooth Pumpkin
• Phillips Brewing & Malting Co. – Crookeder Tooth Pumpkin
• R&B Brewing – Porch Ornament
• Red Collar Brewing – Squash Gourdon
• Steamworks – Pumpkin Ale
• Storm Brewing – Pumpkin Pie Ale
• The Patch Brewery – Pumpkin Patch
• Whistler Brewing Company – Valley Trail Chestnut Ale