HURRICANE I.P.A.

“A complex, flavourful and fascinating ale lies just on the edge of being totally out of control.” —Stephan Beaumont, Celebrator Beer News

India Pale Ale dates back to the 1700’s when Britain needed a hearty beer to ship to her troops in India. Because the ships had to cross the equator twice to get there, spoilage was a major problem until some clever brewer realized that both alcohol and hops are natural preservatives. James brews Hurricane I.P.A. in this tradition, and packs it with enough hops and alcohol to survive crossing the orbit of Mercury twice. The grist is 100% Gambrinus premium 2-row barley malt, copiously hopped with fresh Centennial and Willamette. The result is a rich, golden, intense beer with bitterness in perfect balance with residual sweetness.

7%

BLACK PLAGUE STOUT

Derives its name from the historical fact that at one time in Europe beer was about the only safe liquid to drink. Black Plague is Irish style dry stout brewed only in fall and winter and only in small batches to ensure the freshness so paramount to such an intensely roasted beer.

8%

HIGHLAND SCOTTISH ALE

While hugely popular in Scotland, this style of beer escapes most North Americans. Designed and brewed by the Scottish punk rocker David “Malty” Macanulty, this creamy, nutty, malty, dark ale is true to its origins. David drives James crazy over this beer, insisting on rigid fermentation temperatures, traditional mild hops for bittering, and even some weird caramelizing ritual as the kettle is being filled. The beer continues to undergo subtle evolutionary changes because the stubborn Scottish bastard will never be satisfied.

5%

PRECIPITATION PILSNER

A true North German Style Pilsner. Light in body and packed full of Czech Saaz hops. The distinctive Pilsner aroma and dry, refreshing taste make a great accompaniment to a hot Vanouver day.

5%

FRUIT LAMBICS

These authentic Belgian-style ales are intensely sour, dry and complex. All three of the lambics - Raspberry, Blackberry and Black Cherry - are aged in oak casks for more than one year. 15 kg, give or take, of whole unpasteurized fruit is added to each 200 litre oak barrel of fermented beer. The naturally occurring wild yeasts cause a second, slow fermentation, breaking down the fruit sugars to total dryness.

7%