Annex Band Wagon Lager 6pk
$19.99
From the Brewery
"Effervescent Mineral Water Sweet Corn
Easy to drink. Easy to share. Made with more time, effort and care than you’d expect.
Rice and corn help create the dry, crisp and familiar character of Band Wagon. We give the beer more time to condition and smooth out naturally rather than rushing the process. Around here, we consider time an ingredient.
Backyard BBQs, tailgate parties, long weekends, festival lawns, and pretty much any time good people get together.."
4.3% Abv
Good Cheer 1959 Irish Dry Stout
$4.59
From the Brewery
"Dublin in the 1950s was a city of coal smoke, rain-soaked brick, and dim pub windows glowing amber against the dark.
Ireland had emerged from the Second World War poor and isolated. Though officially neutral during the war, the country had endured economic hardship, rationing, and decades of emigration. Young people left for England and America in enormous numbers, chasing work and opportunity abroad. Many homes were still heated by coal, and horse-drawn carriages rattled down cobble streets they now shared with cars. Laundry hung between brick rowhouses. Turf smoke and sea air mixed over the River Liffey.
For much of Europe, massive post-war reconstruction funding and foreign investment pulled a continent out of a depression and into a mini industrial revolution. But not Ireland. Tariffs, protectionist government policies, and controls on foreign investment isolated its economy. High unemployment created a labour oversupply. Wages and investment stayed low and forced Dublin to move at an older rhythm.
But Dublin carried its poverty with grace. Children played in the streets, neighbours supported one another, and in the pubs, stout flowed. As in centuries past, pubs were still the beating heart of many communities. They were a place to do business, collect a paycheque, discuss politics, and meet friends. And the stout of 1950s Dublin was something special.
Irish stout was not originally a distinct style of beer. It began as part of the great porter tradition born in London during the Industrial Revolution. In the 1700s, porter became the first truly mass-produced beer in history, brewed in enormous quantities to satisfy the growing urban working class. “Stout” originally meant only that the beer was stronger. A “stout porter” was simply a stronger version of porter.
But over time, Irish brewers transformed the style into something distinctly their own.
The most famous of them all was Guinness. Founded in 1759 at St. James’s Gate in Dublin, the brewery evolved from producing traditional porters into the dry, dark, roasty stout that would come to define Irish beer around the world. By the early 20th century, Irish stout had become less sweet, less heavy, and more drinkable than many of its English relatives. It was bitter, crisp, modest in strength, and built for conversation rather than intoxication.
This was not luxury beer. It was everyday beer. A working person’s pint. Dry stout belonged to labourers, longshoremen, musicians, clerks, pensioners, and men standing shoulder-to-shoulder at crowded bars beneath yellowed nicotine ceilings. It was a beer for long conversations, slow evenings, and familiar faces.
And despite its dark appearance, Irish stout is surprisingly delicate. Roasted barley gives flavours of coffee, toast, dark bread crust, and bitterness, but traditional examples were often low in alcohol and remarkably light-bodied. A proper Irish stout was designed to be consumed by the pint, not sampled in tiny glasses or treated as a dessert.
By 1959, another transformation was underway.
That year, Guinness introduced the nitrogen dispensing system that would permanently change how Irish stout was served. Traditional beer carbonation uses carbon dioxide, which creates sharp, lively bubbles. Nitrogen behaves differently. It produces a softer texture, smaller bubbles, and the dense cascading head now associated with Irish stout around the world.
The introduction of nitrogen was an important innovation for the modern pub. Longer taplines meant more pressure was needed to push the beer from keg to glass. More pressure from CO2 meant higher carbonation, something that would ruin the velvety texture of traditional cask ales. Since nitrogen isn't water soluble pressurising kegs with a blend of nitrogen and CO2 allowed the right pressure to be balanced with the correct carbonation.
At the time, though, this technology was new and unusual. Most stout consumed in Ireland still existed in a transitional world between old and new. Some pubs poured cask-conditioned stout little changed from the 19th century. Others experimented with modern draft technology. Irish stout, served on a nitrogen tap, stood between eras: horse carts and electricity, tradition and modernity, hand-pumped casks and pressurised taplines. It was an innovative blend of the old and the new and an early hint of a changing nation.
Ireland finally abandoned protectionism in 1958, opened up to foreign investment, and began the rapid modernisation that eventually integrated cities like Dublin into the modern European economy. The stout itself reflected that changing world. By the time children born in the 1950s reached middle age the Irish economy would be known as the Celtic Tiger, Guinness would become a dominant global brand, and a traditional working-class beer style would have claimed its place in brewing history.
Our 1959 Irish Stout captures this transitional moment in both Irish and brewing history. Before modern craft beer turned stout into something massive and sweet, Irish stout was restrained, balanced, and deeply drinkable. We serve ours on nitrogen in the tradition that was just beginning to spread through Dublin pubs at the end of the 1950s.
The result is a stout with a dense tan head, soft velvet texture, and gentle roasted bitterness balanced by surprising dryness. It's a beer from a city of rain, smoke, music, and conversation, where somewhere beneath the low light and the murmur of voices, the future was quietly arriving one pint at a time.
First Produced: 2026
Abv 3.8%"
Good Cheer 1990 West Coast IPA
$4.89
From the Brewery
"The Original Craft IPA
By 1990, a new chapter in the story of IPA was unfolding on the west coast of North America. Inspired by British pale ales but no longer bound by them, early craft brewers began pushing the style in a bold new direction. Newly available American hop varieties like Comet, Cascade, Centennial, and Chinook brought vivid aromas of pine, citrus, and resin, along with a firmer, more assertive bitterness than most drinkers had ever encountered.
At the same time, advances in malting and fermentation allowed for cleaner, more consistent beers. Carefully kilned pale and crystal malts gave these IPAs their signature deep copper colour, while neutral yeast strains let the hops take centre stage.
These were not the hazy, fruit-forward IPAs of today, but something sharper and more structured. They were brighter and more bitter.
Our 1990 West Coast IPA recreates that first wave of craft brewing: crisp, piney, and firmly bitter, capturing the moment IPA was reinvented for a new generation. This beer uses 100% of its hops from the incomparable Myrtle Meadows Hop Farm in Pemberton BC. We select not just the varieties but the specific hop plants we use for this beer, creating a hop blend you won’t find anywhere else.
First Produced: 2024
Abv 6.5%"
Bridgeland Glenbow Whisky
$79.99
From the Distillery,
"Coming from a single distillery via a single malt house, sourced from a single field of a single farm.This barley comes from field NE4-37-27-W4M at Hamill farm and has been malted at Red Shed Malting in Penhold, Alberta. Premium ingredients married with our passion is where this whisky begins. "
ABV: Typically bottled around 45.5% to 47.8% ABV (batch dependent).
Ol' Beautiful Meaning of Life 6-pack
$20.49
From the Brewery,
"Brewed in collaboration with our friends from The Establishment Brewing Co.
Golden and crisp, with layers of fresh bread, biscuit, and honey-like sweetness, balanced by delicate floral and spicy noble hops.
Smooth, clean, and perhaps an answer to some big questions."
5.8% Abv
Burwood Honey Blossom Gin
$39.99
From the Distillery,
"This gin is a masterful fusion of botanicals, juniper berries set a robust foundation, while coriander seeds add a spicy complexity. Building on those traditional gin flavours, elderberries and elderflower deliver fruity and floral accents, joined by chamomile’s gentle touch, along with the zesty kick of lime peel and pink peppercorn. Yet, it’s the haskap berries that steal the show, infusing each sip with a burst of juicy sweetness, delicately balanced by the floral undertones and a hint of honey, leaving an unforgettable impression on the palate. Bottled at 44% ABV."
Establishment Fabienk 4pk
$20.99
From the Brewery
4.8% Abv
French Pilsner
Lemongrass / Teddy Grahams / Daffodils
Black and white polka dots? Like a siren song it called to us to name a beer after everyone’s favourite Québécois weirdos. Helps that the music slaps, and it was a good excuse to brew this style for the first time in over 4 years. Rarely explored on this side of the Atlantic, the Pilsner Française shares DNA with its German counterpart, but the addition of corn lends it a rounder cereal sweetness in place of that bready character. And while the hops may hail from different countries, they stay firmly in the classic European category for a comparable floral, herbaceous effect. C’est putain de bien. Santé!"
Establishment Cyboogle 4pk
$23.49
From the Brewery,
"Modern West Coast IPA
Boysenberry Soda / Tangelo Flesh / OG Kush
Nelson Sauvin, Nectaron, Mosaic Cryo
The hop combination of Nelson Sauvin, Nectaron, Mosaic Cryo and Columbus Cryo Dank Dive might look like a cyborg on the print out, but it executes like a bouncy ball of electric lettuce, powered by a cast of berries, citrus, and candied stone fruit. A call for celebration, or maybe just a regular Friday. Either way, boogie.exe is running smoothly."
6.8% Abv
Establishment The Magic Number 4pk
$23.49
From the Brewery,
"Hazy IPA
Fruit Gushers / Cactus Cooler / Tang Powder
It starts in the heart, and collaborating with people who are as passionate about their craft as we are, we felt the magic in the air immediately. Segal Farms is legendary for their horticultural experimentation, and thanks to our friends at Charles Faram, we were buzzing to have the opportunity to brew with one of their newest varieties, 3Cone. Kinda like a cross pollination of three living legends - Citra, Simcoe, and Mosaic - this crop boasts a soulful, positive sum, with an orchard of citrus and pineapple shining through our always ultra creamy base. Gotta give it up. Praise the power of three."
– 6.2% Abv