beernesday

newly arrived at legacy liquor store in vancouver: Brasserie Le Trou Du Diable Le Sang D’Encre - $9.45 An epic label for an epic stout from Quebec, this particular brew is jet black in the glass with prominent roasted malt, anise and dried fruit on the nose. Coffee, chocolate and more dried fruits (raisins and dates specifically) accompanied by some slight herbal hop show up on the palate, making this medium-bodied, dry-finishing stout a real hit. Joel Wilson | Beer Team | Legacy Liquor Store Nøgne Ø Tiger Tripel - $10.65 From the cold shores of Norway Nøgne Ø delivers a Tripel with a bit of Scottish inspiration. Golden brown in colour with rich ripe notes of stone fruit (peach and apricot) and a blend of spices such as nutmeg, pepper and anise on the nose. More stone fruit presents itself on the palate with even more spices like cinnamon, clove and a bit of paprika. Deceptively drinkable and just plain delicious, I say well played, Nøgne Ø. Evan Doan | Beer Team | Legacy Liquor ...

there are so many great beers coming to town! beerthirst is bringing us beers from the bruery! "From their wide landscape of experimental ales that are brewed in the Belgian tradition, the Rue family has made quite the name for themselves in a very short time. Their ratings speak for themselves on websites such as Ratebeer.com , where 90% of their beers score from 93 to 100. These unique, barrel-aged, bottle conditioned beers are so good that, the craft beer aficionados in BC have been known to drive out to Bellingham and even Seattle, in order to get their hands on these wonderful creations. Well, that is about to change very soon because The Bruery is coming to BC! The wait is over folks. The Bruery has finally agreed to send their beers up north. We've been fans of this brewery for quite some time and we're absolutely thrilled to import these fine ales for the good people of British Columbia! The Bruery is a small craft brewery located in Orange County, Califor...

the bruery took their lemons and made lemonade its not a problem, its a new fun beer to discover: Our recent batch of Hottenroth refused to sour. It tastes like a great beer, but it doesn't taste like Hottenroth. The joy and pain of working with a bacteria such as lactobacillus is that it is hard to control and the results can often vary. The joy and pain of being a small brewery is that we can make adjustments and turn a problem beer into a new and delicious beer. Coming soon to a tasting room near you: Nottenroth, unsoured Hottenroth fermented with kumquats.

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apparently i am not the only one obsessed by beer labels eat your pinterest heart out!