Limberlost is always one of my favourite releases of the year. There’s always a bit of anticipation mixed with anxiety about how it’s going to turn out. I mean, this beer is literally wild, it’s co-fermented with yeast from the forest for cryin’ out loud! But we’ve been very fortunate to have it work out each year.

Over the years we’ve definitely gotten better at blending and packaging this beer to make sure the final product comes out the way we intend.

For this years’ version, we wanted to try something completely different. We brewed a beer using all Canadian and local ingredients and then co-fermented it with our house ale yeast and our unique Limberlost strain, 100% in stainless steel. In the past, we’ve used oak-aged beer that’s 100% spontaneously fermented. But this year we wanted to create a beer that was a little bit more approachable, while still containing the unique “Limberlost flavour.” By focusing on the malt and having the yeast play a secondary role this year, you’re left with a layered beer that reveals itself slowly, sip after sip.

Limberlost is always a fun experiment and it’s a wonderful way for us as brewers to learn and grow as professionals each year.