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Craft Beer at 19

Cannery Brewing

Located in Penticton, BC and opened in 2000. You are already familiar with one of their most popular beers, Naramata Nut Brown Ale. They focus on creating well balanced complexity and depth, inspired by local flavours and ingredients. Only the best malt and north American hops are chosen for every brew. This results is a fresh, crisp taste in every bottle and keg.

Drupaceous Apricot Wheat Ale

  • 5% | 25 IBUs
  • Wheat ale with notes of citrus and stone fruit, predominantly apricot of course
  • Citrus and generic stone fruit notes are derived from the hops, while fresh apricots are added during the fermentation process to give this summer beer a uniquely Okanagan flavour
  • Due to the brewing and filtration process this beer has a thicker mouth feel and more opaque appearance

Four Winds

Located in Delta, BC, Four Winds opened their doors in 2013 and have grown quickly since hen. They specialize in West Coast and European styles, bringing together flavours from around the world. Their old world techniques have resulted in a ‘cult’ following in the craft beer community.

Juxtapose Wild IPA

  • 6.5% | 60 IBUs
  • Delicate balancing act between tropical fruit notes, hopped bitterness, and a touch of ‘barnyard funk’ from the wild Brett yeast
  • Brett yeast is a wild yeast. It produces smoky, spicy, leather, or ‘barnyard’ flavours. Don’t let the barnyard profile deter you, however
  • Winemakers have been using Brett yeast for centuries and the flavour can be widely found in any number of wines, it is just a rather new flavour to the 21st century beer drinker

Nectarous Dry-Hopped Sour

  • 5.5% | 6 IBUs
  • Acidic, with prominent peach and nectarine flavours, and notes of citrus and passion fruit due to dry hopping with galaxy hops
  • Nectarous won ‘Beer of the Year’ at the 2016 Canadian brewing awards
  • Sours have a habit of producing a vinegar flavour, but we chose Nectarous due to its milder and well-balanced approach to a sour beer
  • Dry hopping is the process of adding hops to a beer once it is in the fermentation tank. This allows the hops to infuse the beer with flavour, but not bitterness, resulting in just 6 IBUs

Le Trou Du Diable

They are located in Shawinigan, QC and opened in 2005. The name translates to ‘Devils Hole”, and references the large whirl pool found at the bottom of Shawinigan Falls. The locals once believed that this whirlpool leads straight to hell. Ironically, the beers they produce are heavenly. Known for their old-world meets new world style and award winning creative designs, Le Trou Du Diable has been crafting exciting and unique beers for over a decade now.

La Saison Du TRACTEUR Saison / Farmhouse ale

  • 6% | ? IBUs
  • Flavours of citrus, passion fruit, nectarine and apple, with some spice due to the Saison yeast (another wild yeast)
  • A medium-low amount of bitterness
  • Crisp and refreshing, with rustic old-world character. Saison’s can best be described as fruity pale ales, with a medium-low bitterness and fruit forward aromas + flavours due to the type of hops used in the brewing process
  • The dominant  characteristic is that they use a wild yeast, Saison Yeast, to create earthy, pepper, spicy notes

****IBU is an abbreviation for the International Bitterness Units scale, a gauge of beer’s bitterness.