Our Run of the Mill Peppercorn Saison cozied up to some white wine barrels, and then was bottle-conditioned for a smooth, complex result.

Our Swingbridge Porter found its way into some bourbon barrels for 6 months, after which it was bottle-conditioned for four more.

Brewed in collaboration with @ghostroasted coffee, our Day Shift Mocha Brown Ale features a late addition of cold brewed Brazilian full bloom tree dried natural @DaterraCoffee, along with cocao nibs and lactose.

This Cold IPA was brewed in collaboration with Silver Valley Brewing, and Legit Hops. It pours cold and crisp, like a Lager, but hits you with a big tropical fruit hoppiness from the cold addition of Lotus and Azacca hops.

A gorgeous, double soured golden ale – kettle soured with primary lager fermentation, and a secondary lactobacillus souring, after a generous addition of pears – and aged on bourbon oak for a smooth finish.

A Flandrien Oud Bruin, fermented on cherries, with Lactobacillus & Brettanomyces.

A kettle soured ale, made with golden pears, and a hint of ginger and lime. Super easy drinking sour for a hot summer day.

Big IPA featuring the subtle spice of Rye malt and lots of Galaxy hops. Brewed in collaboration with our friends at Another Beer Co from New Westminster.

Inspired by Hyde Creek, here in Port Coquitlam, and drawing homage to Belgian Kriek lambic beers, this is a double soured seasonal ale, featuring dark cherries.

Inspired by our favourite take-aways, with ginger, galangal, lemongrass, kaffir lime leaves.

This easy drinking dry-hopped light Lager was dry-hopped with Citra and Motueka Hops for a crisp tropical-citrus finish. A perfect beer for these warm late summer days.

Brewed for Tet New Year or Lunar New Year, our take on Vietnamese Coffee (cà phê sữa đá). This style of coffee is served cold on sweetened condensed milk. We have made this beer in partnership with Ghost Roaster Coffee, a local coffee roaster out of New Westminster, with Brazil Daterra Full Bloom 100% tree dried natural coffee.

Smooth-bodied milk stout with cold-brewed coffee from the AFTERHOURS COFFEE PROJECT.

Almost 2 years ago to the day, we put Golden Hour Pear Sour into Bourbon Barrels, generously gifted from our friends at Dageraad Brewing. The result is a gorgeous, easy drinking sour ale with subtle hints of bourbon, pears, and lemon.

Open-air fermented for over a year, then refermented and bottle-conditioned with Champagne Yeast.

Our No.34 Farmhouse Sour aged in oak barrels with apricots. 750mL bottles available for a limited time only!

Our No.34 Farmhouse sour barrel-aged in oak barrels with sour cherries. 750mL bottles available for a limited time only!

Our Wetlands Wheat ale barrel-aged in bourbon barrels, with fresh cranberries, then bottle conditioned. Lightly tart with a dry finish.

Brewed with Adriatic pilsner grains, and lightly hopped with Saphir hops, this slightly-cloudy pilsner boasts a soft mouthfeel and easy finish. Great with food, on a sunny patio perhaps?

A summery take on an IPA, real strawberries make this IPA subtle-ly sweet-tart. Contains lactose.

A kettle soured ale, made with cranberries and thyme. A nice fall treat that pairs well with comfort foods.

A collaboration with Dageraad Brewing, this dark French saison features notes of star anise and a hint of black pepper.

This amazing Oatmeal Pale Ale was developed and brewed by the badass women of Tinhouse Brewing celebrates and supports the KPU Diversity in Brewing program.

Our Wetlands Wheat Ale blended with Cranberry, Orange and Lemon Juice. This delicious and refreshing blend comes in at 4.0% ABV, and is available ONLY in the tasting room while it lasts.

This bold wild IPA was brewed in collaboration with our friends at Escarpment Labs, using their Optimus Primary Brett-forward yeast blend, and was open fermented for two months.

Back for 2022! A traditional Octoberfest beer, our Vienna Lager has a beautiful caramel colour, well-rounded malt profile, and subtle hop bitterness for a very drinkable, balanced beer.