BURDOCK BREWERY

PILSNER

Sometimes it’s best to keep things traditional. This Eurocentric Pilsner highlights pilsner malt and subtle European hops that veer towards delicate herbs and spice. 5.1% ABV

CHERRY B

This sour saison was infused with oodles of Montmorency cherries grown in Niagara. Their punchy acidity and gregarious fruity punch add a ton of personality to this beer. 5.5% ABV

NULA

They really went for it with this one, opting to throw caution to the wind and add more hops than ever before. The combination of El Dorado, Citra, and Mosaic have made this sour pale ale the epitome of juicy orange fruits. 5.6% ABV

HOPPY LAGER

This lager was lightly hopped with Sabro and Citra. The combination doesn’t impart much bitterness, but adds refreshing green fruit and herbal elements. 4.9% ABV

TOLMIEBINGO

From Burdock: This is a mixed-fermentation saison made with the Mothership blend from Escarpment Labs and aged in stainless for 4 months. Blended to be the saison of our dreams: balanced, pale, and a wee bit zippy. Basically a pineapple-lemon edible flower arrangement.

RASPBU CANS

This sour beer is fruited with Raspberries grown in Beamsville, Ontario, and dry hopped with Vic Secret, Mosaic, and Citra. 5.5% ABV

SEA BARREL

This saison was aged on 2019 Chardonnay and Riesling skins from Pearl Morisette in barrel for a year. The beer was then racked into tank where it aged a further month on Sea Buckthorns. It was bottle conditioned for a year before release. 6.3% ABV

APA (AMERICAN PALE ALE)

Their goal with this particular beer was to make the quintessential American Pale Ale. Their dry-hop blend consists of Vic Secret, Ella, Mosaic, and Citra which results in a wonderful tension between grassy and fruity flavours. 4.7% ABV

MELANGE DU PLUM

This sour beer is barrel aged before being racked into tank where it rests on Ontario Golden Plums. Bottle conditioning gives these beer superb texture and carbonation. 6% ABV

DORT DOCK

SAISON DU MUST

From Burdock: Fresh beer aged for 3 weeks on Gewurztraminer skins from Niagara-on-the-Lake then barrelled down into a 600L demi-muid and aged for 6 more months. Then blended with 40% of the same Gewurtz from which the skins came

BEST FRUITS

This beer is made by macerating barrel aged beer on 500lbs of fresh Ontario golden plums, then mixing that with a Saison aged on Pearl Morisette orange wine skins, and just a splash of fresh Riesling. 8.1% ABV

DAMGLO

This sour beer is lightly hopped and then aged on 500lbs of Damson Plums and 500lbs of Dolgo Crab Apples. The former are incredibly sweet and juicy adding roundness, while the later are tart and tannic, standing in for the bitterness of hops. 133 cases produced. 4.5% ABV

BUMO

This is a blend of mixed-fermentation beers aged in barriques for the better part of a year. They then aged it on Pearl Morisettes Cabernet Franc skins in stainless steel. It is then blended with 25% finished Cabernet Franc wine grown in Niagara-on-the-Lake. 75 cases produced. 9% ABV 

GW PLUM

This sour beer was aged for a year in old 200L barrel before macerating on Golden Plums from Warners Farm in Beamsville Ontario, and Gewurztraminer skins from Niagara. 8.3% ABV

RASPBU

This sour beer is fruited with Raspberries and dry hopped with Vic Secret, Mosaic, and Citra. 5.5% ABV

FOURBU

This beer was made as a collaboration with Four Winds Brewing from Delta, British Columbia. It is made from floor malted Ontario barley and wheat from Barn Owl Malting. It was fermented primarily with two strains of yeast: a saison yeast from Escarpment Labs, and a brettanomyces yeast from Four Winds. It aged in 225L and 600L barrel for a year before being bottled with a splash of Niagara Gewurztraminer. 6.5% ABV

VINUS RICCO

This is a mixed-fermentation beer aged for one month on Niagara Apricots for one month before spending an additional year in barrel. 20% Niagara Gewurztraminer was added before bottle conditioning.

EROS III

This hybrid is made from mixed-ferment Saison aged on Ontario Montmorency cherries for two months in tank, blended with 15% Niagara Pinot Noir. The goal is to match up the acidity from all three components to make something tart, but balanced. It is only lightly carbonated. 8.3% ABV

FLUR

Half this beer is made from Saison aged on Cabernet Franc skins (1:1 ratio) for four months, before being racked to neutral demi-muid for six months on Riesling lees. The rest is made from mixed-ferment Saison aged on Cabernet Franc skins in barrique, and Niagara Pinot Noir. 7% ABV

DEEP FROOTS

This beer is made by blending six barrels of mixed-ferment Saison. They aged the combination on blueberries, wild blueberries, raspberries, and blackberries for three months in stainless steel. The finish it with a little Saison aged on Cabernet Franc skins. 7.6% ABV

VINUS PERA

This is a blend of beers aged on Riesling and Chardonnay skins for one month before being pressed off into demi-muid and barrique. After an additional three months of ageing, 10% Revel pear cider was added. 4.9% ABV

KASU MELONE

This mixed-ferment Saison was aged on spent sake lees in 600L barrel for six months. It is then blended and aged on honeydew melons in stainless steel tanks. The result is something approaching Vin Jaune stylistically. 7.9% ABV

BLACK RUBY

The beer is made from one-year-old brett Saison aged on Cabernet Franc skins in barrel for an additional eight months, then racked and aged on black and red raspberries for an additional three months. This is blended with brett Saison aged on Cabernet Franc skins in tank, and 15% Pinot Noir Rosé from Pearl Morisette. 7.7% ABV

LYRA

This is Burdock’s first opportunity to work with Syrah skins. They opted for their highest skin to beer ratio yet for maximum flavour. After 35 days on skins the beer is bottled with 11% Riesling for extra acidity. It was bottle conditioned. 7.6% ABV

PINOT FRESCO

This barrel aged Saison is aged on a ton of Pinot Noir skins from Pearl Morrisette in Niagara. The tannins in the skins replace the bitterness of hops lending both flavour and structure. 59 cases produced. 8.3% ABV