The Bright Side

In times of high demand and low supply, it can be hard to devote time or tank space to developing new beers. The pressure to have Wizard Wolf, Witchshark, or insert-your-favourite-beer-style-here available at all times can seem like a top priority, but we still try to flex our creative muscles (our actual muscles aren't too impressive) despite this. Luckily, with the Winter and frigid weather comes, not a halt, but a slowing to the general madness around here.

For the past two months we've been working on a small but exciting project that is finally coming to light this week. Though two months is nothing compared to the timeline of some of our longterm barrel-aged beers, it's felt like an eternity given the top-secret, and new territory nature of this release.

There are a few beers we make that tend to spend a long time in fermentors, generally big imperial stouts that need long fermentation timelines for the yeast to consume sufficient sugar. But the secret new beer in question is not an imperial stout.

Other beers we make spend a while in the kettle, souring with lactobacillus and becoming more and more acidic until we end the process by boiling. But the secret new beer in question is not a sour mash beer.

And of course, like we mentioned, there are barrel-aged beers we make that spend anywhere from 1 to 2 years in spirit barrels. But the secret new beer in question -- do you see where I'm going with this? -- is not barrel-aged.

So what the hell took us so long? Alas, I'm happy to report that the secret new beer in question, that as of today will no longer be a secret, has been lagering in a tank for around 60 days. Yes, you read that right. Lagering.

People have asked us for quite some time if we would ever tackle a lager, and we wanted to say "Yes! Of course. When we have time," but that can lead to more questions, particularly those that concern the 'when' part, and then we just don't have answers. Lagers take a long time in those fermentors that are prime real estate in a small brewery, and when you're selling out of bottled beer and closing down the retail store, you really don't want to have your tank space tied up in long-term lagering projects. Lucky for you, we poorly anticipated the beer shortage in December, and lagered to our heart's content.

Dry-hopped with Sterling, this beer showcases soft aromatics of lemon, tea, and honeydew melon. The flavour is clean, grassy, and crisp; the finish is refreshing and dry. Much like an origami paper tiger, this deliciously ferocious beer is, let's just say it -- oh so easy to crush.

Paper Tiger will be an ongoing lager series, so keep an eye out for new iterations over the course of the next year. The first version, fermented with Mexican lager yeast and dry-hopped with Sterling, is a draft-only release, available as of 5pm tonight!