House-made kefir butter, olive oil & whipped lardo

Zucchini, Hercule de Charlevoix cheese & Burrata

24 month Mimolette cheese, sunflower shoots

Smoked beef fat, horseradish & nasturtium

B.C. apple pear, jalapeño & Mezcal

Whey butter & Swiss chard

Garlic scapes, baby leeks & celery leaf cream

B.C. Apple Pear, kohlrabi, sunflower seeds, Grand Chevre Affineur cheese & dill dressing

Fried bread, Urfa pepper & herbs

Taiwanese cabbage, sour cream sauce & chervil

Chewy beets & elderflower verjus

Wort glaze, spring greens & radishes

Dill butter, dill vinegar & herb toast

Pistachio crema, Thai basil, Concord grapes

Roasted cheese curds, pickled peppers & habanero oil

Almond pannacotta

Dark chocolate & chocolate mint

Whey curd & wildflower sugar

Buttermilk sorbet, cocoa nib crunch

Semi-firm nutty goat cheese - Kaamps, Netherland

Semi-firm cow’s milk, orange hued blue cheese - Nottinghamshire, England

Triple cream pasteurized cow’s milk, bloomy rind - Burgundy, France

Soft creamy raw cow's milk cheese, washed rind with beer - Liege, Belgium

Semi-firm raw cow’s milk - Comte, France

Semi-hard unpasteurized cow’s milk cheese -Bellelay Abbey, Switzerland

Semi-creamy sheep’s milk – Macaye Basque Country, France

Firm pasteurized cow's milk aged gouda – Northern Holland, The Netherlands

+ Berkshire Ham 6

Dill pickled potato & leek aioli

B.C apple pear, jalapeño & Mezcal

B.C. apple, kohlrabi, sunflower seeds, Chèvre Grand Affineurs & dill dressing

Whey, winter cabbage & fried pumpkin seeds

Butterleaf lettuce, pickled jalapeño & sour cream dressing

Saskatchewan chanterelles, baby leek & grains

Preserved lemon aioli, rosehip sambal, Thai basil & apple pear

Smoked beef fat emulsion, horseradish & nasturtium

Quince preserves, piccalilli mayo & greenhouse salad

Light, pale malt showcases this freshly dry-hopped ale. This ultimate version of ESM displays a robust tropical hop profile, amplified by a crisp, dry finish and surprisingly low bitterness.

Our unfiltered fall wheat beer has a beautiful amber hue. Low in bitterness, its subtle banana and spice character is balanced with dried fruit aromatics and flavour.

This special collaboration beer was conceived with Corey the Butcher, of ACME. While sharing beers with our pal, we came up with the idea for this red-coloured, hop-forward ale. The surprisingly dry and clean finish accentuates the citrus, fruity, resinous notes, and bold bitterness. The malt adds additional stone-fruit character to support the double dry-hopping of this beer.

This bright copper lager combines bold stone-fruit notes with complex herbal hopping and balanced bitterness. It finishes dry with lingering herbal and fruit flavours.

This hoppy dark ale is deep brown in color, with voluminous tan foam. The unique aroma is a combination of dank hops with roasty malt notes. The flavour is earthy, roasty, and piney, and finishes with medium-high bitterness. This is the boldest 3.6% beer you’ll find anywhere. Chase 2020 is a re-imagining of Don’tcha Hate Chase for the new decade, thanks to a jolt of Chinook and Eukanot hops for extra flava.

This 2 Crows collaboration brew is hazy, copper coloured beer has a unique new world and old world hop combination as floral, grassy Strisselspalt is punctuated with orange peel from Citra. This beer has a moderately malty character from the combination of malts which includes the ever so delicious Red Shed Biscuit malt, accompanied by a light earthiness and dry finish.

Using our Dunkel Schmilk lager, we teamed up[ with the folks from Transcend Coffee and “hopped” this beer using 5kg of Santa Lucia Red Honey coffee beans via our hop gun. The result adds a delightful layer of coffee and dark fruit to this smooth, roasty beer.