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

Smoked pork & mustard bouillon, root vegetables

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

Fried bread, Urfa pepper & herbs

Taiwanese cabbage, sour cream sauce & chervil

Seaweed butter & house kosho

Wort glaze, spring greens & radishes

Pistachio crema, Thai basil, B.C. Granny Smith apple

Roasted cheese curds, pickled peppers & habanero oil

Poached quince & quince granita

Whey curd & wildflower sugar

Buttermilk sorbet, cocoa nib crunch

Milk crumbs & buckwheat

Soft creamy cow’s milk – Naramata, British Columbia

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

Semi-soft goats milk – Norwich, Ontario

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

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

Cedar plank aged cow’s milk cheese – Woodstock, Ontario

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

Firm tangy raw cow’s milk cheese – Charlottetown, P.E.I.

+ 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.

This light golden ale is moderately hoppy with aromas of young coconut and apricot. The juicy, tropical fruit flavours from Sabro hops are complemented by a touch of grassiness and a crisp dry finish.

This dark ale is deep brown in color, medium-bodied, with a combination of rich chocolate and subtle fruit notes. Dark chocolate blends into raisins, dried cherries, and red currants for a surprisingly dry finish.

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