This past week Alberta beer lovers have yet another BC brewer extending their distribution into our province. Victoria brewer Category 12 was founded by Michael Kuzyk who holds a PhD in microbiology and biochemistry from the University of Victoria. Disruption Black IPA is a 6.7% ale brewed with Simcoe, Cascade and Columbus hops that won Best American Black Ale at the Canadian Brewing Awards. In addition to the hop bill Disruption is malted with carafa and munich malts. 

Pouring out a dark and murky burgundian brown with an opaque body and light carbonation the head is standout with a fluffy, marshmallow esque consistency. Plenty of lacing rings form and the head itself sustains for quite some time. The appearance by first glance is that of a nicely roasted and well hopped brew. The nose is heavy with pine and citrus hops, lighter floral and spice notes with a trademark cascade overtone. The malt is more subtle and reserved on the nose but for a light cocoa and toffee malt. A nice aroma overall with the hops at the forefront. Taking my first sip a beautiful chocolate and nut accented roasted malt accompanies the caramel and toffee notes in the mid palate. The malt is heavy but doesn’t seem to occupy the profile too much with the hops making a similarly weighty appearance. Light pine needle and heavy grapefruit citrus notes fill the back end with light grassy and spiced hop notes more subtle. A common problem for me with this style is balance. Often Black IPA’s seem to tip the scale on either the roasted malt or the hop side. This is not the case here with both the malts and the hops showcasing well in a best of both worlds situation. The malts are up front and heavy without destroying the pine and citrus hops. The finish is bitter and lingers on heavily without acting cloying and taking away from the roasted malts. Overall a very good Black IPA that hopefully foreshadows the things to come from Category 12 Brewing.

Grade: 89/100 

One of the newest BC brewers to begin exporting to their Eastern neighbours is New Westminster’s Steel & Oak. The first beer to hit shelves is their 5.4% Smoked Hefeweizen a rarely seen fusion style that blends two different German brewing styles. Smoked beers originate in the small Bavarian town of Bamberg where malt is smoked over beechwood fire before being added to the brew. Hefeweizens are wheat beers that also originated in Germany and are characterized by a profile of banana, clove, coriander and lemon. I’ve only ever had one other smoked hefeweizen which was from Portland’s Gigantic Brewing. From what I remember I enjoyed the beer because it took a fairly average wheat beer and turned the profile on its head. Lets get to drinking this Steel & Oak brew. 

Pouring out a spritzy golden straw in the body with a heavy amount of carbonation streaming upwards in the glass. The head is dense, thick and fluffy on top with a dulled off white colour. A beautiful appearance overall with the heavy carbonation carrying on for some time. At first glance the aroma is pungent with smoke but this soon blows off leaving a more mild and aligned smoke nose that blends well with the hefeweizen components. Light straw and hay malt with a bit of lemon and banana with no spice on the nose. A bit sweet up front with a grainy malt profile, light wheat malts add crispness to the finish while the smoke is mild but throughout. The banana and a light pinch of clove are delightful but too subtle and get lost in the noise of smoke and malt. On the finish a lingering mild smoke and light bitterness clash with a refreshing crispness. Overall a nice effort but I would have liked to see a more insightful combination of hefeweizen yeast and smoke with a heavier punch and more yeast complexity. Regardless a very nice and easy sipping smoked brew. 

Grade: 82/100

Along with the changing weather and shorter days falls heralds the release of fresh and wet hopped beers. For most hop heads these seasonal release beers are some of the most sought after and acclaimed brews. Burnaby BC’s Dageraad Brewing is a small artisinal company that produces Belgian inspired brews on Canada’s west coast. Named after Dageraadplaats a square in Antwerp that translates to Daybreak Square, Dageraad Brewing has quickly become one of my favourite Canadian brewers. Most of their beers have the yeast at the forefront of the flavour profile with the resulting esters showcasing the myriad of Belgian beer flavours. Since entering the Alberta market nearly a year ago Dageraad has released 5 beers including their flagship Blonde that this beer has been based off. 

Pouring into the glass there is a noticable effervescent spritz as the head forms into a dense and bulky pure white foam. Solid carbonation in the glass and as the head simmers a lot of lacing rings stick to the glass. The body is a hazy yellow straw with some larger yeast sediment floating around. At first glance this is a beautiful beer by appearance alone but lets dive into the aroma and flavour. The nose is heavy with citrus zest and light earthy notes, minor spice notes come through with a pinch of coriander and black pepper. A nicely done and well balanced aroma with lemon peel and a light grainy malt balancing well. The flavour is quite floral with light perfumy notes and a bunch of lemon zest, earthy straw and grainy malts balance the hops and yeast well. More spice in the flavour profile than the nose alluded too with light cardamom and nutmeg notes joining the pepper and coriander. The hops are lighter then expected but balance the profile well. The finish is creamy and mildly bitter with a lingering spice and lemon zest note. As the beer warms I notice more fruity notes of pear and apple, light banana and a an overall harmonious flavour. This is an example of where a wet hopped beer is made is good balance where as most offerings tilt the scale to the hoppy side. Overall, a very nice offering from Dageraad.

Grade: 87/100

© L. Patrick Smith III