News

We’ve got some pretty epic news to spill… We just walked away from the 2023 World Beer Awards with a haul of awards that are making us prouder than ever – including Canada’s Best American Style IPA and THE WORLD’S BEST Light Lager! We stand humbled, yet elated to share the remarkable news of our brewery’s outstanding performance at the 2023 World Beer Awards. This recognition is a tribute to our unwavering commitment to the art of brewing, an endeavor where dedication, creativity, and precision converge. Let’s get into the details of our triumph and the brews that earned us accolades on the global stage. Golden Glory: Electro Lager Who needs one gold medal when you can nab two? That’s right, our Electro Lager snagged both the World Gold and Canada Gold medals for the World’s Best Light Lager. This crisp brew has a 4% ABV and a laid-back 15 IBU proves that sometimes, simple is extraordinary. It’s a clean tasting, flavourful light lager, late-hopped to add notes of citrus. Brewed with barley, oats, and a smidge of sea salt to produce a light to medium-bodied beer at only 90 calories and 3g carbs per 355ml can! SHOP ELECTRO LAGER Canada’s Best IPA:Crushing It with Trail Hopper IPA lovers, listen up! Our Trail Hopper IPA brought home the Canada Gold medal for best American Style IPA, and oh my, are we thrilled! Clocking in at 6.8% ABV and packing a punchy 65 IBU, this American Style IPA is a hoppy delight that doesn’t mess around. Think citrusy explosions mixed with just the right amount of earthy pine hop character – it’s basically an adventure in a glass. SHOP TRAIL HOPPER Silver Linings:Our Stellar Line-up But wait, there’s more! We might’ve notched up some silver medals, but trust us, they shine just as bright. The Captain Hazy IPA (6.2% ABV, 50 IBU) brings those hazy vibes to the table, while Windstorm West Coast Pale Ale (5.4% ABV, 35 IBU) will take you on an unfiltered citrus-hop journey inspired by our stunning surroundings. And let’s not forget our Meteor Sour (4.5% ABV, 7 IBU) – we’re exceptionally proud of our newest core beer getting recognized by the World Beer Awards. If you haven’t tried it yet, it’s like a meteor shower of fruity goodness in your mouth! SHOP THE CAPTAIN HAZY Tipping Our Hat to Tradition:1897 Amber Ale Bridging the gap between tradition and innovation, our traditional pub-style 1897 Amber Ale snagged the Canada Bronze medal. At 5.1% ABV and with a gentle 15 IBU, it’s a tip of the hat to our history and a nod to the future. It’s like enjoying a bit of liquid time travel, with hints of caramel maltiness and just the right touch of hops. SHOP 1897 AMBER ALE Wrapping Up the Epic Journey As we reflect upon our remarkable journey through the 2023 World Beer Awards, we are reminded that awards are not merely tokens of recognition, but embodiments of our enduring commitment to the art of brewing.It’s not just about the medals (though they sure do look nice hanging out in our brewery), it’s about the heart and soul we pour into every brew. We’re humbled to be a part of the global beer community, and we’re not stopping here. Our passion for crafting top-notch beers that leave you grinning with each sip is stronger than ever. From our tanks to your glasses, here’s to you, our amazing beer family. Cheers to raising the bar, pushing boundaries, and creating flavours that make memories to share with friends. Stay tuned for more because the best is yet to come – and it’s coming straight from the heart of Stanley Park.

The latest additions in the sapling series! Tangerine Tea Hazy IPA & YUZU Crush Sour Spring is finally here and we at Stanley Park Brewing are ready for all it has to offer. It’s time to be re-invigorated by the new life around us as nature begins to bloom, and the Park comes back to life. It’s time to bring bright colours back, and it’s time for a refresh. Clear your fridge of your heavy holiday brews and let’s enjoy some refreshing new ones. Stanley Park Brewing is excited to release two new spring seasonal brews: Tangerine Tea Hazy IPA and Yuzu Crush Sour. Tangerine Tea Hazy IPA 6.6% Alc/Vol, 40 IBU We decided to hop into Spring (pun intended) with our Tangerine Tea Hazy IPA. Early one morning at our Vancouver Brewpub, Brewers Bennie and Rachel were sipping Earl Grey tea before they started the daily brew. Invigorated by the complex citrus flavours of bergamot, they were inspired to bring this flavour profile to life. Infused with bright tangerine and tart bergamot flavour, the bold citrus and Early Grey aromas take centre stage in a new Hazy IPA. If you love a London Fog, we’d say run, don’t walk, to try this one. Yuzu Crush Sour 4.5% Alc.Vol, 10 IBU Have you ever wondered how Yuzu fruit would work in a PNW style Sour Weisse? Well we certainly did, and we think you’ll like it! An extension of our ongoing Crush Sour series, our new, easy drinking Yuzu Crush Sour, is brewed with North American Crystal hops and a blend of wheat and barley malt. We kettle sourced for a tart finish and then topped it off with an addition of yuzu fruit flavour. The Intense lemon and lime aromas of Yuzu fruit dominate the palate while bold orange citrus and umami flavour notes cut through the kettle souring process. With additions of pacific northwest hops to balance, this brew is light, bright, tart and refreshing! Find both brews exclusively on the Stanley Park Brewstore in 4-pack cans. Celebrate the start of Spring, and grab your 4-pack today. Limited quantities available.

Pump The Caribbean Hazy IPA is the latest addition to the sapling series developed at the Stanley Park brewpub. We caught up with brewmaster Thom Riley to tell us about this tropical treat. Pump The Caribbean is the latest addition in the sapling series, what can people expect? I love bringing people who wouldn’t traditionally drink beer and find ways for them to enjoy it. I’ve always enjoyed the idea of how we can take classic cocktails to translate it to beer. You think about it, when cocktails are being created, you choose specific spirits or flavours together to get a specific feeling, we look to our ingredients as to how we can construct that. The cool thing about Pump The Caribbean is that we identified a gap in flavour with the hop variety with coconut and some pineapple so how do we pump up the pineapple to match the coconut and I was super happy with how it turned out. I love working with passion fruit as a flavour. There are times where you work with fruit in a beer, you take away the sugar and it doesn’t hold a lot of flavour in the end product, you then have to fill that gap but passion fruit translates really well into a beer. What ingredients are used and how did you approach bringing the Caribbean to British Columbia? Sabro hops are a really interesting hop variety as it’s basically piña colada in a hop. It’s exciting when hops have a literal translation into the beer and we’ve seen some piña colada beers come from that but wanted to take it to another level, so we thought to add pineapple puree in there to pump up the tropical nature. I found that Sabro tends to be a little more on the coconut side and not quite have enough of that pineapple flavour so we added mosaic, commit and crystal. I found that commit hops have a pineapple forward note and mosaic hops have a mango/pineapple component to them and crystal hops add citrus to cut through it. We added the pineapple puree during fermentation keeping the top end notes of pineapple and not so much of the sweetness. We had Pump The Tropix in 2020, now Pump The Caribbean – how did this sapling series get its name? It was not originally intended to be a series after Pump The Tropix Hazy IPA but we wanted to see where else we could take it with the Caribbean element. Our brewers were talking about the flavour profiles that we wanted to get out of beer and we were asking “how can we pump this up?” to make them bolder with flavour notes. The series grew from this idea. How did this beer come to be from the brewpub to its own release? Since we opened the brewpub, it has become our hub of innovation where all of the teams can sit down and have a discussion. We experiment with recipes and flavours that we like and can get feedback from people trying our beers, which allows us to continuously experiment. Do you have a favourite spot in British Columbia where this should be enjoyed? It’s a great summer beer and at a time where travel is limited, this is great for a patio, balcony or garden. We wanted to bring the Caribbean to you and that feeling of being on vacation to your glass. Where can I order Pump The Caribbean? Pump The Caribbean is available at select stores around British Columbia. You can also order from our brewstore with free local beer delivery in Vancouver.

Gold Secret Cellar Bourbon Barrel Stout – Imperial Stout Waypoint Hazy Pale Ale – American Style Pale Ale Silver Park Sesh Lager – International Lager Bronze Trail Hopper IPA – American Style Pale Ale Passion Fruit Crush Sour – Flavoured Sour We’re proud to announce that Stanley Park Brewing has won in 5 categories at the World Beer Awards. Our brewmaster behind the beers, Thom Riley, shares his thoughts about this year’s winners. Secret Cellar Bourbon Barrel Stout There was a lot of time, thought and consideration spent on this beer. We wanted people to have a next-level experience with it. When we first tasted it out of the barrel we realised there’s something special about it. I’ve brewed a number of bourbon barrel stouts in the past and took a lot of lessons from people over the years. Making this beer, I put that knowledge into a recipe that I can call my own. We double mashed it which is a pretty interesting process to go through to get you to the thicker consistency of the liquid. It made sense to me that this beer should take a long time to brew and take a long time to ferment as we know of the quality that we were trying to achieve. With a beer like this, you’re trying to balance sweetness, bitterness and being strong in alcohol so you need a malt complexity to it. We used malt from Skagit Valley down in Washington which allowed the flavour from the bourbon barrels to come into the flavour of the beer. We aged it outside, hidden in the Stanley Park Brewing cellar (AKA the secret cellar). There are so many risks to doing this with the change in temperatures and environment but we tested it out of the barrel along the way and the flavour evolved perfectly. Secret Cellar Bourbon Barrel Stout Waypoint Hazy Pale Ale Waypoint won bronze in 2020 and won best in Canada for Pale Ale this year, it is reassuring as to what we’re doing to improve the beer. We know it’s one of the most preferred styles in British Columbia and speaks to how much people love this style here. In my mind, I still see room for improvement, we’re still tweaking it and I want to make sure that we’re doing the right thing to continue to make our beers better. Waypoint Hazy Pale Ale Park Sesh Lager It’s amazing to win silver in its first year and appreciate the recognition but we can get it to gold next year. Stanley Park Brewing focused on continuous improvement and make this beer as good as it can be. Park Sesh Lager Trail Hopper IPA Placing in the top 3 in the last couple of years is a testament to Trail Hopper. It is such an important beer to us, there’s so much love for it and we continue to pay close attention to it. Trail Hopper IPA Passion Fruit Crush Sour It’s a vote of confidence for Stanley Park Brewing as we haven’t focused as much on sours. We produced this as a one-off at our brewpub and we saw it fly off the taps. We’ve tightened our innovation process and it has become a lot more seamless, taking popular brews from the brewpub and scale them up while maintaining quality throughout. We have a packed pipeline of sours coming up so to have success and to be recognised, we’re excited to continue our ‘Crush’ series next year. Passion Fruit Crush Sour Looking ahead, what are you most excited to be working on in the coming months? I’m excited to be working on new innovations with our super talented team, lending a hand in developing their recipes and seeing what else we can do at the brewpub with Bennie & Rachel.

As beer-crafters, it’s only fitting that our first blog post spotlighting the Stanley Park Brewing team is a cheer to our brewers! They are constantly working hard behind the scenes to deliver some of British Columbia’s best brews, and we wanted to shine a light on the team at our brewery that makes it happen, our brewers. Allow us to re-introduce ourselves and welcome a new face. Image Above Left: Bennie Dingemanse – Head Brewer, Brewpub Center: Rachel Young – Assistant Brewer Right: Thom Riley – Brewmaster Many of you are already well acquainted with the familiar (masked) faces of our Brewmaster Thom Riley, and Assistant Brewer, Rachel Young. In December 2020, we were fortunate enough to expand that team with the talents of Bennie Dingemanse, as our Head Brewer at the Vancouver Brewpub. Bennie and Rachel will be the smiling masked brewers that greet you at the Brewpub and will continue to grow our portfolio of small-batch Brewpub brews, under the direction of Brewmaster Thom, who will continue to oversee our production facilities and brewpub innovations. We sat down with Bennie at our Brewpub in Stanley Park to find more about the person behind the brews. Our Brewery Team INTRODUCING BENNIE DINGEMANSE WHERE ARE YOU FROM & HOW DID YOU GET TO VANCOUVER? I was born and raised in the Netherlands in a small town called Vlissingen. I came to Saskatoon as an exchange student in 2010 and decided to move there for a year in 2011. This turned into me staying in Canada permanently. I’ve lived in Saskatoon from 2011-2016, and after that, I worked in Calgary until late 2020 before moving to Vancouver to become the head brewer at the Stanley Park Brewpub in Vancouver. WHY DID YOU GET INTO BREWING? I never even thought about a career in the brewing industry and I kind of rolled into and stuck with it. I moved to Canada back in 2011 after finishing my Food Science degree. I had the intention of moving back after a year so I just wanted a job to help me get by. I applied at the local brewery, Stanley Park Brewing and got a job on the packaging line and worked my way up from there. Within a year I started brewing and loved it! I obviously ended up staying in the industry. WHAT IS YOUR FAVOURITE THING ABOUT BREWING? I love that there is such a big variety in the work you get to do. One day I can be on the brewpub deck brewing a new recipe, the next I can be in the cellar packaging a beer, other days are filled with cleaning duties (brewing is a lot of cleaning!). Each day and each week looks different, which makes it exciting. It never gets boring! WHO INSPIRES YOU? I’ve learned a lot from my old mentor Joel Manning. He’s definitely helped me become the brewer I am now. Unfortunately, he passed away in 2019 but every time I design a new recipe I think “What would Joel do?”. WHAT IS YOUR FAVOURITE BEER THAT YOU BREW & WHY? I really like the Hibiscus Sour we have on draft at the brewpub right now. The hibiscus we added in the kettle and fermenter adds so much flavour and colour! I’m also working on a coffee passionfruit sour that will be great! It seems like a silly combination but it just works!