183 SMASH COLLAB WITH DOAN'S SINGLE MALT SINGLE HOP WITH WET CASCADE, Ontario Street & 1830 Powell Street collaboration. 165 SHOWER BEER CALISTA AND CASHMERE DRY HOPPED ALE, 21 IBU Defined by its light and easy-drinking qualities while also offering a fruit basket of aromas from the heavily dry hop of Calista and Cashmere. Aromas of mango from the with citrus notes from Mandarin Bavaria hop. 133 MANGO PARTY CREAM ALE CREAM ALE, 22 IBU Smooth and crushable cream ale infused with Wize Coffee's Mango Party Coffee Leaf Tea. Subtle earthy and citrus notes from the Sterling hops. 120 PILSNER PILSNER, 33 IBU Our own take on the Czech Pilsner. 116 BC TO BC WEST COAST LAGERĭRY-HOPPED LAGER COLLABORATION WITH ALIMENTARIA MEXICANA, 25 IBU This refreshing Kolsch has a delicate fruit and sweet aroma that comes from the lagering stage of the German Ale Yeast. 109 KOLSH KOLSH, 18 IBU This refreshing Kolsch has a delicate fruit and sweet aroma that comes from the lagering stage of the German Ale Yeast.
107 BLONDE BLONDE ALE, 20 IBU This easy-drinking blonde is crisp and refreshing with a creamy head and a sweet finish. This crisp and fresh lager is a typical lager with pleasant herbal, earthy and floral overtones from the Saaz hops. 105 PATAGONIA LAGER LAGER, 25 IBU Our first lager brewed with malt from Patagonia, Chile. This lager is crisp and fresh with pleasant herbal, earthy and floral overtones from the Saaz hops. Patrick’s Day are more celebration days to serve fondue.101 LAGER LAGER, 20 IBU Our most approachable beer takes you back to the basics.
It’s great comfort food to use for sitting around for dipping and enjoying all of that rich, melted cheese. This Cheddar Beer Fondue is a great recipe to make and serve for New Year’s Eve or New Year’s Day.
Nowadays, people experiment with using different cheeses and substituting things like beer for the wine, as is the case in this recipe for Cheddar Beer Fondue. It’s believed that the Swiss invented fondue, making good use of aged cheese, stale bread and wine. The word “fondue” literally means “melted.” Traditionally it’s a melted Swiss cheese dip served in a warming pot, with long-handled forks used to dip bread into the cheese. Add a few spices and heat it all up until hot and bubbly. There’s really nothing better than melted cheese mixed with *bacon* and beer in this Cheddar Beer Fondue.