Craft: noun An activity involving skill in making things by hand.

The dictionary definition of the word “craft” applies well to BC’s craft breweries. They make beer in small batches with great personal care, using the best and most local ingredients possible. This can mean a nearby spring provides the water, a neighbourhood farmer supplies the malt or hops, or in the case of the early days of Phillips Brewing, the brewmeister lives, eats and sleeps in the brewery, babysitting each batch to perfection.

British Columbia has become known for innovation and creativity, as is shown in our artistic and culinary offerings and now as well in our artisan craft beers.

In 1997, a group of BC craft beer brewers got together for the purpose of establishing a non-profit, cooperative trade organization to better promote the craft brewing industry. The members of the BC Craft Brewers Guild have been crafting new and adventurous beers ever since, some of which are regarded as among the finest in the world. The Guild members agree to produce no more than 60 hectolitres of beer per year using almost exclusively the four basic ingredients: hops, malt, yeast and water. (Additional ingredients are allowed for specialty beer styles such as hefeweizen, made from wheat.) The Guild breweries must also be independently owned and operated.

The many styles of beer hand-brewed in BC can make finding a favourite daunting. For a more well-informed choice, here are the very basics of beer:

ALES

All ales use top-fermenting yeast. Ale yeasts perform at warmer temperatures, the ferments are faster and fermentation by-products are generally more evident. These by-products, or esters, contribute a wide range of flavours to the various styles of ale and pretty much anything goes. Acceptable flavour characteristics may include coffee, chocolate, leather and almost any kind of fruit imaginable. Subcategories of ale include pale ale, bitter, brown, stout, porter, Belgian and wheat ales.

LAGERS

Lager is produced using bottom-fermenting yeast at colder temperatures than ales. This cooler environment inhibits the natural production of esters, creating a cleaner-tasting product. There will often be a slight sulphur taste to light lagers. The hops used in this style can shine a little more without the fruity, estery flavours that are prized in ales. Subcategories of lager include Pilsner, Vienna, Dortmunder, marzen and bock.

COLOUR AND BODY

Beer colour is largely determined by type of malt. A light golden or straw-coloured beer likely contains only pale malt. A darker-coloured, more intensely flavoured beer would contain pale malt and one or more specialty malts. The body or fullness of a beer is affected by the types of malt and yeast used and by the brewing techniques employed by the brewer.

The result? Myriad styles and flavours of a British Columbian summer’s favourite beverage, from hefeweizen to pepper lime lager, for you to discover. Many BC Craft Brewers have released seasonal multi-packs for just this purpose. Invite a few friends over, fire up the barbecue and enjoy!
 

Our “Signature Selections” feature showcases exclusive, harder-to-find products that are available only at the 21 Signature BC Liquor Stores across British Columbia. Signature BC Liquor Stores are larger and carry a wider choice of wines, beers and spirits. They also offer the expertise of trained Product Consultants who are more than happy to advise, suggest, explain and answer any questions you may have about the huge selection. If there is not a Signature BC Liquor Store near you, please remember that all the products highlighted here can be quickly and easily transferred to your nearest BC Liquor Store. Just ask at your local Customer Service desk. This issue’s Signature Selections are perfect for summer – BC Craft Beers handmade in our Province and chosen by BC Liquor Distribution Branch Portfolio Manager, Bill Michael.

« Back