For our Fruitful Pursuit beers we add hundreds of kilos of fruit. This fruit is sourced through Steve & Dan's Fresh BC Fruit and is grown by them and the farmers they work with. We typically process the range of fruits we use by cutting, de-stemming, and removing pits. We treat each fruit differently based on the needs of the given fruit to get the desired impact on the beer.
Fruit beers are very common and there are many methods to make them. We get the best outcome when we use whole, fresh fruit rather than extracts or purees.
We’re in a fortunate position because we can use whole fruit; most beers can’t as there are microorganisms on the skin of fruit that can contaminate a standard beer. Fortunately in our case those microorganisms are largely the same types of microorganisms that we use to make our beer so this skin contact helps initiate the second fermentation of the beer rather than spoiling it. Our finished blend of beer referments on the fruit in a dedicated stainless tank for 2 to 3 months. The amount of time is determined by the fruit variety, chemical analysis, and the progress of fermentation and flavour development. We use exceedingly high fruiting rates, similar to the Belgians, as even though it’s expensive it also creates the best possible beer.
Browse our Fruitful Pursuits Series →
To celebrate the 20th anniversary of Shout Out Out Out Out, we are shutting down 78th Ave, cranking up the sound system for electric DJ sets, and launching a collaboration beer that is pure energy.
This Saturday we're hosting a beer launch party! Two brewers go head-to-head with brand new dry-hopped beers! Discover brand-new barrel-crafted beers and hot dogs at the taproom.
$1 from each pint of Mega Blush poured in the month of June will be donated to Fyrefly Institute for Gender & Sexual Diversity! Mega Blush is a spontaneous sour with Cabernet Franc and Riesling pomace. It's light with bright wine fruitiness, notes of citrus, apple and raspberry with tart acidity. The perfect patio sipper!
