Introducing: Thaddeus

A lacto starter gone awry, a new manoeuvre we call ‘the black sparge’, a fermentation left in the barrel room and forgotten.
These are the ingredients that came together to make the beer we call Thaddeus.

A collaboration last fall with our friends at Gladstone Brewing called for a lactobacillus starter, a sour black Saison was to be made. The morning after pitching lacto into 20 ish Litres of wort Scott and Cédric came in to find a vigorous fermentation happening, a sign that wild yeast had gotten in and taken over.  Instead of dumping and restarting, Scott put that 20L in the barrel room to see what would happen. A couple of months later when they revisited that vessel, a strong flavour of stone fruits (think cherries, plums) was detected and Scott and Cedric decided to investigate these flavours.

A turbid mash was concocted with a dash of midnight wheat at the end of sparge, as Cédric is so wont to do these days, and into this was pitched our wild -yeast- lacto- starter. A new age version of the Oud Bruin style becomes a classic Townsite brew.



This is our sixth HULK release, a series of beers named for the concrete ships that make up the breakwater of the Powell River paper mill. It comes in bottle conditioned format only and is very limited in quantity.

On the horizon- we have received our first Foeder, all the way from Italy. Her name is Beatrix Foeder.  Cedric & Scott have big plans for her.

Today we officially unveil the newly installed Économusée in our handsomely renovated tasting room. Starting at noon there will be activities all day long:

12-1pm: official unveiling of Économusée

1pm-2pm: barrel room tours with Cédric & Scott

2pm-3pm: tankside talks with Chloe and Craig –Wheelhouse Brewing

3pm-4pm: Belgian ale tasting with Michelle

4:30pm-630pm: Beer and Cheese pairing featuring Bothwell cheeses.


Cédric & Scott have deemed this as good a reason as any to release Bois Sauvage- assemblage #1, their second in a series of wild ales.

As previously mentioned, our team’s barrel aging efforts have turned towards blending. The solera process, as it is known, allows for a mixture of vintages to come together in one beautiful mélange. For this, our first blend, several barrels were chosen for their tartness and fruity qualities and the result is a mineral, dry, effervescent wild ale.

Released today in our tasting room and at select locations where craft beer is sold all month.