Last Updated: Thursday Mar. 28 01:16PM
A refreshingly drinkable combination of doughy pilsner malt, pear esters, and a touch of hops.
In contrast to German-style pilsners, Lil’ Bo Pils like this one are a deeper shade of gold, their darker hue hints at their fuller body and subtly superior malt richness. It’s gilded retrospection brewed with low-mineral water for a softness you can feel and a bitterness you taste less of.
Jasmine Tea, Strawberry Shortcake, Soft. Crisp and clean are the hallmarks of a good lager, but leave it to the minds of our International Women’s day brew crew to add a twist that leaves you reaching for more. This refreshing take on a classic traded the standard noble hops for the more modern 2023 Pink Boots Blend. The result is everything you love about the style, leveled-up with a fruit basket of aromas to create a lager unlike all others.
Crisp bready malts and noble hops ride switch between floral and spicy for a balanced bitterness. Slow pours available - just ask!
This amber lager baby’s smack-dab in the middle of the two Czech beers we made before it, in both colour and maltiness, but not at the expense of quaffability. Rather than bitterness on the palate, Czech hops hit home in the form of a fragrant floral bouquet gusting in on a Saaz sea breeze.
Biscuits, Werther’s Originals, Marmalade. Beer engines on. Pinkies up! This take on an English classic is toasty and delicately floral, and utterly thirst quenching with a pleasantly dry finish. True to form, this brew has crushable levels of both carbonation and ABV, making it the perfect match for all occasions.
Yuzu, U-Pick Farm, Zippy. Made with the 2022 Pink Boots Hop Blend, this beer is a weird and wonderful blend of a juicy, hazy IPA and wild saison. Brewed for serious drinkability, this beer has light and bright acidity with a pillowy mouthfeel.
Grapefruit, Key Lime, Crushable. Behold, an IPA that has flavour to go the mile, and an ABV that redefines marathon-level crushability. With smooth oats and bright citrus notes from Cascade’s lesser-known NZ counterpart - it’s got the moves to take on your higher-ABV faves.
A hazy pale ale loaded with bright tropical and citrus hops, smooth body.
Citra hops are the star in this beer, zesty and juicy, bright yellow haze.
Rich, Dark Chocolate, Classic. A rich, chocolatey classic quaff brewed with dark malts which are to credit for its night-sky hue and roasty, toasty coffee notes.
True to style, this full-bodied Doppelbock will have you doubling your pleasure and recalculating your expectations that all lagers are light on flavour and low in alcohol. It’s warming, satisfying, and reminiscent of a toasty rustic country loaf loaded with honey, dried figs, and raisins. Gold medal winner in the Doppelbock category at the 2023 Canada Beer Cup.
Kool-Aid Jammers, Pie Crust, Cool Whip. This is a nostalgic, jammy, cherry-pie-cooling-on-a-window-sill typa kettle sour. In keeping with its precursors (Jam Rock & Pump Up The Jam), it’s packed with borderline too much fruit, jusssst enough vanilla, and pours out looking like the precious jewel it is.
Jam-like berry, layered with gentle vanilla creates a dessert-like experience, and a tart finish leads to the next sip.
Genmaicha Tea, Black Pepper, Tropical Fruit. This year’s showcase highlights a blend of barrels selected for complexity and balance - an ever-increasing point of emphasis for our mixed culture program. A true labour of love, this blend of lambic-inspired beer and wild IPA spent 16 months in barrels before it saw multiple blending trials to ensure that, once in the bottle, it was truly worthy of the milestone of this pentamerous occasion.
Apricot Delight, Juicy, Slate. Three different base beers were blended and refermented on ripe, sun-kissed apricots to create an experience that gracefully walks the line between extreme juiciness, tasteful acidity, and gentle hop bitterness.
Bright, bubbly, and popping with cherries. We used Lambic-inspired beers for the base and refermented the lot of it on loads of whole cherries—so expect saturated colour and flavour. To achieve our desired balance, we used half sour and half sweet fruit and the result is indeed fine.
Cocktail inspired mead (fermented honey beverage). Blend of 9-month rye barrel-aged mead and hydromel (low alcohol mead), with added fresh ginger, and a splash of fresh lemon. *Gluten Free
Served in-house by the bottle ($20), by the 250mL glass ($6.75), or for offsale ($19). Wild yeast fermented apple cider with hibiscus. Bright berry and floral notes, crisp and dry finish. Made in collaboration with Uncommon Cider Co.
Tiki Cocktail, Pineapple Sorbet, Lime Zest. This island is tropical! Brewed with guava, pineapple, and lime. Like a mirage for your mouth, this citrusy sea actually tastes a little like a Mai Tai - no tropical destination required.
Somewhat self explanatory, may contain nuts.
$5.25
The legendary Glamorgan Bakery cheese bun.
$2.50
Using veggie ground beef by Yves, onions, jalapeños, and spices rolled in our puff pastry for the ultimate lunchtime roll. Served room temperature or warmed up to order. Made by our friends at Canela vegan bakery & cafe.
$6.25
Made by our friends at Canela vegan bakery & cafe.
$2.75
Our 'go to brew' when we're taking it easy or pedalling hard. Made in Calgary by our friends at One For The Road Brewing. Stone Sofa Kolsch, or Still Struggling Espresso Stout
$5.25
"Free Spirited Botanical Cocktail" from our friends at Wild Folk. Notes of lemon, honey, clover, juniper and peppercorn. - 250mL can
$5.25
For kids of any size. Ask your server for flavours.
$1.00
Made in Calgary by our friends at True Büch. Blueberry Rooibos or Ginger flavours available
$5.00
From our friends and next door neighbours at Annex Soda. 355mL can
$4.00
Sushi and Japanese cuisine. Visit monsoonizakaya.com to order delivery to The Establishment Brewing Company at 4407 1 Street SE. Please note that you are a guest at the Establishment Taproom and let our staff know where to find you when your delivery arrives.
Inglewood Pizza is a neighbourhood pizzeria serving classic & specialty pies, slices & wings in a small, simple setup. Order food for delivery on inglewoodpizza.ca and have it delivered to The Establishment Brewing Company at 4407 1 Street SE. Ask our taproom staff for a menu. Please note on your delivery order that you are a guest at the Establishment Taproom and let our staff know where to find you when your delivery arrives.
Our back-catalog of previously released mixed-culture beers available for in-house service or to take home.
Prices listed are for bottle service in the taproom. Ask our servers for take home price and availability.
Began its life as a golden sour spending nine months in oak, and was then re-fermented with apricot, resulting in a bright, fruity, approachable beer. As you sip, let your thoughts slip away into to the days of falling leaves and much more sunshine. Aged for 10 months in neutral oak barrels, which previously held red wine.
Erlton Street is a blend of two barrel-aged golden sours which we thought had some particularly interesting character. From one barrel, you’ll find pear and apple notes with underlying lemon acidity, and a perplexing rocket candy-like finish. From the other, oak forward with doughy bread and a clean underlying acidity with white grape and stone fruit character. Aged for 11 months in neutral oak barrels, which previously held red wine.
We had the intention to create a blend with a few barrels that complimented each other in flavour and aroma, and to fruit them with whole Santa Rosa plums because of their strong aroma and juicy flavour; floral, fruit punch, and jolly rancher sweetness! Aged for 8 months in neutral oak barrels, which previously held red wine.
A blend of golden and bruin bases, first fermented in stainless, then undergoing a long secondary fermentation in previously used (red wine) oak barrels with wild yeast and bacteria, then a third fermentation on fruit, and finally bottle conditioned. Aged for 12 months in neutral oak barrels, which previously held red wine.
For this Erlton Street, we tasted through all the barrels and picked the ones we liked the best. The result of this ensemble cast boasts a supporting chorus of notes more typically in the neighbourhood of white wines. You can expect some of Reisling’s tart fruit mark, and Viogner’s stone fruit finery. Aged for 20 months in neutral oak barrels, which previously held red wine.
This is a nostalgic, jammy, cherry-pie-cooling-on-a-window-sill typa kettle sour. In keeping with its precursors (Jam Rock & Pump Up The Jam), it’s packed with borderline too much fruit, jusssst enough vanilla, and pours out looking like the precious jewel it is. Aged for 7 months in neutral oak barrels, which previously held red wine.
If this is your first foray into sour space, here’s what to expect: This big bold bang of flavour began at the initial boil-up with dark candy syrups and rich malts, then matured carefully, creating characteristics of burnt caramel and dark fruits. The result? A balanced funky acidity that could warm the iciest underground waters of Jupiter. Aged for 12 months in neutral oak barrels, which previously held red wine.
This beer is a dark mixed culture sour of roasty, toasty, chocolatey caramel malt that casts the sour symphony in a supporting role. Yes, getting dark flavours and tart acidity to complement each other can be tricky, but this quaffable outpouring is the proof it’s more than possible. We hope that’s a truth that resonates with you. And frequently. Aged for 17 months in neutral oak barrels, which previously held red wine.
This mixed culture sour is spiced just right with ginger two ways: fresh and cracked. Both forms of this tasty rhizome bring flavours all their own, the former is spicy and intense, the latter is way more baked and mellow. But even together, the ginger has a soft touch so as not to sabotage the frontman: the beer itself. Aged for 11 months in neutral oak barrels, which previously held red wine.
In this bottle floats a complex message, blending hecka fermented fruit with bruin and golden mixed culture beers to make this sweet nectar sing, and the currants are owed the credit for both its jammy intro and its pleasantly bitter, wine-like outro. It’s tart, tannin-y, and toasty due to the berry juice, exocarp, and underlying malt cohesion, respectively. Aged for 24 months in neutral oak barrels, which previously held red wine.
Put the petal to the palate. The bounty of four of our different house culture barrels came together to harmonize some more before welcoming some rose hips to the mix and mingle before it was ready to pour. It’s got moderate acidity and a firm but fair funkiness that pairs well with the faint floral of the fermented hips. Aged for 16 months in neutral oak barrels, which previously held red wine.
We used 320g of apricot per litre, and it shows—the skin, flesh, and pit all play their part. This golden sour was built to overflow with super complex fruit character in perfect concert with the tart funk notes coming from the oak barrels it was aged in. Aged for 12 months in neutral oak barrels, which previously held red wine.
Our funkiest Erlton Street yet! 2021’s time capsule captured our house culture during a Rocket Candy phase—a surprising, but welcome addition to the barrel-bound flavour party whose other guests include: bright fruit, moderate acidity, a lil dough malt, and even some cheeky vanilla from the oak. Aged for 24 months in neutral oak barrels, which previously held red wine.
Cherry in both flavour and colour, we made this funky riff on a Belgian Kriek by blending Lambic style beers with whole, hand-processed, AB sour cherries during a second fermentation that twinned the tartness of the base with that of the fruit. Aged for 10 months in neutral oak barrels, which previously held red wine.
This vibrant beauty gets its funk from the lambics in its base, and its rustic charm from the Bretts in the blend. But the overall rhythm stays loose and pumped full of juice thanks to the 350kgs of organic, hand-pitted nectarines from B.C. that we packed it with. Aged for 14 months in neutral oak barrels, which previously held red wine.
We picked a blend of barrels we knew would compliment the delicate Glohaven peaches we brought in from our neighbours to the West and aged the base brew for months before we plopped in the produce to kick the existing cultures up a notch. Aged for 16 months in neutral oak barrels, which previously held red wine.
Crafted using a whole bunch of B.C. blackberries and carefully selected barrels (two bruin, one red, and one golden rye). We opted for a darker base to achieve the waves of toasty caramel and wisps of chocolate that splash atop the bassy depths of this deeply fruited brew. Aged for 22 months in neutral oak barrels, which previously held red wine.
This rousing bouquet of golden sour beers was blended by the women of The Establishment and dry-hopped with this year’s Pink Boots hop blend. Expect some fruity florals and barely-there tea-like bitterness, but it’s the unexpected rocket candy finale that really brings the house down. Proceeds from this beer go towards the Pink Boots Society - Canada Chapter. Aged for 21.5 months in neutral oak barrels, which previously held red wine.
Ruby spent months in barrels perfecting its pucker and getting its oak on. Then, we hammered it with raspberries to amplify its already-rich colour and flavour. It’ll trickle past your ivories to treat your palate to a harmonious funk and a taste as precious as the gem for which it’s named. Aged for 11.5 months in neutral oak barrels, which previously held red wine.
Berry-forward on the nose with an oak and aged hop backing track. The hibiscus adds a touch of tannic tartness to the bouquet, making it mildly reminiscent of a dry wine. But where the flower really powers through is the pigment, embellishing this potion with the colour of cartoon bloodstreams. Aged for nan in neutral oak barrels, which previously held red wine.
Rye malt grounds this unblended mixed culture beer, playing off fruity and funky aromas and flavors contributed by second-use nectarines from a former release. Aged hops tip the olfactory scales in our favour, delivering notes of marmalade. Taste for yourself how much beauty and vibrance was left lingering for us to love. Aged for nan in neutral oak barrels, which previously held red wine.
Primary fermented in stainless and aged on second-use fruit, this Mixed Culture Saison is stone fruit-forward with moderately high acidity and a hint of funk. Much like biting into a juicy apricot chased by a sleeve of the rocket candy from your childhood. And that’s first-hand news you can count on Aged for nan in neutral oak barrels, which previously held red wine.
A summer dream realized year-round, this brew smacks of freshly picked, perfectly ripped strawberries. Three different base beers were refermented on the juicy berries in individual barrels before being blended into a fine balance of hops, acid, and funky fresh realness. Aged for 10 months in neutral oak barrels, which previously held red wine.