Intensely hoppy American style Imperial/Double IPA. Tropical fruit aroma with a well-balanced bitterness showcasing flavours of mango, grapefruit and pine.
1,200kg of apricot puree, followed by a generous Mosaic & Citra dry hop. It is heavy on brett induced funk, paired with a heavy blanket of fresh apricot skin.
This sessionable ale falls somewhere between a porter and a black IPA, with a nice interplay of robust and bitter characteristics. Named after a ferocious beast, this beer is every bit as fierce...
Each year we release a special beer in celebration of our anniversary, with the only requirement being that it must incorporate a blend of different barrel aged beers...
An American style IPA fermented with a Belgian yeast. Pungent hop additions align with natural Belgian yeast phenolics to create unique aromatics of fresh and candied fruit...
Piloted three ways from Dec 2013 to Oct 2014 prior to taking its final form in Dec 2014. A pale/blonde DIPA brewed to be juicy, aromatic and highly drinkable.
This strong porter received a healthy dose of raw coconut and vanilla during fermentation. The result is a maelstrom of bitter chocolate, dark malt flavours, with a subtle coconut/vanilla underbelly.
Our annual (so long as we didn’t open a production facility that year) imperial stout aged in cognac barrels has emerged from oak classy as ever, ready to impress in a glass near you.
This mixed fermentation ale is soured with a house blend of lactobacillus cultures prior to secondary fermentation and a heavy Citra-Mosaic-Cascade dry-hop...
The result of a collaboration brew done late in the fall of 2012 with Evil Twin Brewing (Denmark & Brooklyn). This stout was soured in barrels by an army of wee beasties over a period of 6 months...
Extreme flavours and aromas of berries and blue icee with a light herbaceous finish, brett funk and slight woodsy notes that come across as berry seeds and leaves.
The third iteration of the first barrel aged beer we ever made, this wild ale was aged with multiple strains of Brettanomyces and bacteria for a year in French oak, with Niagara Shiro plums thrown ...
This limited edition Jelly King variant includes hefty doses of mango and apricot - adding lavish flavours and aromas of ripe mango and juicy stone fruit.
Bellwoods Brewery and volunteers planted hops in 8 different downtown locations to explore the viability of hops growing in the city, in different settings. We recently ordered the rest of our fermenting tanks to complete the brewery and add capacity for the retail bottle shop. The new tanks should arrive early November which should allow us to move to regular retail hours by mid December 2012.