"Time. It's what is needed to produce a product that is truly unique and memorable. 100% of our artisanal ales are matured and undergo a secondary fermentation in oak barrels from some of the most exclusive wineries in California. Our fermentations vary from months to years on oak to produce a product that tells a story of its journey to your glass. Our blends represent a snapshot in time preserved for your enjoyment, that will continue to evolve and are designed to be cellared and enjoyed for decades to come. Of course, only if you are able to resist and master the inevitable passage of - you guessed it - time."

 

Our Blends

A SAISON APPARENT

SEPARATED TO A DEGREE

A GOLDEN STATE OF BEING

Spring 2020 Vintage - 750ml (Limited Availability)

5.7%

ALC/ VOL

<5

IBU

Medium

Acidity

SEPARATED TO A DEGREE

Alberta Beverage Awards 2020 Winner

Best in Class: Sours & Farmhouse

 

American Sour & Wild Ale

Our first mixed fermentation release. We've waited a long time and cultivated an elaborate mixture of wild yeast and lactic acid bacteria over a period of years to bring you this blend. Presented with light copper hues and a citrus nose, the first impression of upfront lactic sourness soon gives way to a retronasal grapefruit olfaction that delights. We wanted to showcase our blend to be the difference, not the similarity. While there are many qualities that make this beer a textbook American Sour & Wild Mixed Fermentation by style, there are yet more characteristics that separate it from the pack. We hope that this blend is the first of many you come to enjoy in the future. 

HOPS: A Minuscule Addition of German Hallertau

MALTS: Pilsner, Wheat, Oats

YEAST/BACTERIA: A Melange of Several Different House Primary Strains, Several Select Brettanomyces Strains, Lactobacillus Plantarum, Lactobacillus Brevis, Additional House Cultures, Saccharomyces Bayanus for bottle conditioning

Year-Round Release - 750ml

7.4%

ALC/ VOL

35

IBU

Med/High

Brett. Funk

A SAISON APPARENT

Brett Saison

An ode to Saison. Our barrel fermented farmhouse ales are as versatile and varied as this superior beer style. You’ll experience the satisfaction of a hard day’s work tending the Wallonian fields in a glass. While we love the ever-increasing number of saisons in the marketplace, none capture the heights (or the depths) of the level of funk in our saison blends. With a commitment to noble hop varieties to ground the blend in an earthy base, the layers stack up on top of this base layer to deliver a journey that starts in one place and ends up in a completely different sensory experience. While we blend each batch to land within our self-imposed guidelines, the variance from blended batch to batch ensures that there will always be more to discover in your glass.

HOPS: German Hallertau, Saaz

MALTS: Pilsner, Rye, Wheat, Munich, Oats

YEAST: Saccharomyces Cerevisiae var. Diastaticus, Select Brettanomyces Strains, Saccharomyces Bayanus for bottle conditioning

Early 2021 Anticipated Release - 750ml

6.5%

ALC/ VOL

25

IBU

Med/High

Acidity

A GOLDEN
STATE OF BEING

Golden Long Aged Mixed Fermentation Sour

12-18 months might seem like an excessive amount of time to make a beer, but that is what’s required to mature our barrel-fermented-long-aged-mixed-fermentation ales. Golden, dry, with a delicate slight mineral quality and carbonated to a high effervescence in order to broadcast the subtleties in the aroma and tickle the senses. If only there was an appellation that described these beers more succinctly…

HOPS: Aged Lambic Hops (6+ years)

MALTS: Pilsner, Wheat, Oats

YEAST/BACTERIA: Several Different House Primary Strains, Several Select Brettanomyces Strains, Sherry Flor, Lactobacillus Plantarum, Lactobacillus Brevis, Pediococcus Pentosaceous, Pediococcus Damnosus, Additional House Cultures, Saccharomyces Bayanus for bottle conditioning

 

An Ethos Different

Edmonton's All Sour and Wild Artisanal Brewery

Our story is rather simple. We love sour and wild ales. From the lightly tart saisons to the teeth melting acidity and minerality of an aging geuze, nothing is more satisfying than finding that complexity of a mixed fermentation ale bathed in a high concentration of carbon dioxide.

 

So, we started making them.

 

We voraciously scoured every source of information we could find, translated texts, read books, read college term papers in foreign languages, conducted experiments, changed variables, then drew our own conclusions. Each experiment furthered our knowledge base and added a new, valuable data point. In documenting the results, one thing emerged as a continuing theme, diversity. If there were a tried and true method for mixed fermentation beer production, there would be how-to guides and online classes devoted to the pursuit. Ultimately, what came out of our research and development efforts was a reaffirmation of adherence to sensory training and development. There are no magic bullets. Every creation is a product of blending barrels across a spectrum of flavours. In order to maintain a cellar balance conducive to running a blending program, we needed to encourage diversity. This is where our underlying ethos developed from. Three guiding principals formed (the first of which would likely terrify most brewers):

 

1) Vary processes, temperatures, and microbes as much and as often as possible

2) Document everything

3) Our sensory program and taste guides every blend

With these three tenants of our values system established, we developed complicated tracking and documentation systems to manage what we were ultimately being told to do by our palates. Our work will never be done. We intend to continue to create interesting and complex beers within our own style guidelines in an effort to find what we perceive to be the perfect beer. 

 

Based in Edmonton, AB, we’ve set up our production brewery to be 100% exclusive to mixed fermentation sour and wild beers. Our initial barrel investment allows us to guarantee that all of our beers spend time on oak during the maturation period before they are released. Additionally, all of our beers go through a minimum four stage fermentation lifecycle: initial primary fermentation, secondary fermentation on oak, a homogenizing fermentation after blending, and finally a fourth fermentation in bottle to produce the tight, silky effervescence characteristic of these unique beer styles. Some releases will also include a fifth fermentation (fruited blends) between the other fermentation steps.

 

WHERE TO FIND OUR BLENDS

Some of the fine retailers carrying our blends

Sherbrooke Liquor Logo

Edmonton

Edmonton

Edmonton

7 Degrees Wine Logo

Edmonton

Sherwood Park

Calgary

Keg n Cork Liquor Logo

Edmonton

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Edmonton

Beyond...

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