Our darkest, richest, most flavourful beer. It’s a true display of craft brewing.

With a rich, full flavour, our Porter is nearly black in colour with a creamy head and a nose reminiscent of a dry stout. Not for the faint of heart, this is a beer for dark beer lovers.

Stronger, longer, bolder and bigger

8.5% alcohol, deeper roasting, longer brewing and more hops. Our Brewmaster wasn’t thinking about millions of beer drinkers, he was thinking about just one –himself. We hope you enjoy it as much as he does.


Okanagan Spring Recipes – Porter

Mushroom Risotto Balls w/ Parmesan

It goes well with sharp cheese

Cooking Method
  1. Preheat oven to 150°C. Place chicken stock in a saucepan over medium heat. Bring to the boil, reduce heat, cover and keep at a low simmer.
  2. Heat oil in a large pan over medium heat, add onion and garlic and cook 1-2 minutes or until softened. Stir in chopped mushrooms and cook 2-3 minutes until softened.
  3. Reduce heat to low, add rice and stir for 3-4 minutes or until evenly coated with oil. Add warm stock and stir occasionally for 15 -20 minutes or until rice is al dente. Add more stock or water if rice is sticking, but mixture should be slightly drier than regular risotto. Add parmesan and season to taste with salt and pepper. Cool completely.
  4. Roll heaped tablespoons of risotto into balls and dust in flour, shaking off excess. Dip into beaten egg and then breadcrumbs. Repeat with remaining ingredients.
  5. Heat remaining oil in a frying pan over medium low heat and shallow fry risotto balls for 2-3 minutes or until golden. Drain on absorbent paper and place in oven to keep warm. Repeat with remaining balls. Serve warm with lamb cutlets and rocket salad or as a finger food dish with tomato chutney.

    (makes 20)


  • 3 cups (750mls) chicken stock
  • 2 tbs olive oil
  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • 200g Swiss brown or portobello mushrooms, wiped clean and diced
  • 11/2 cups (300g) arborio rice
  • 3/4 cup (58g) grated parmesan cheese
  • 1/2 cup (65g) plain flour
  • 3 eggs, beaten
  • 1 cup breadcrumbs
  • Oil for shallow frying

Recipe Provided by Chef Francois



Best Serving Temperature

As a quick guide, the darker the beer, the warmer the temperature to let those full flavours come on out to play.


Colour Scale

Based on the “Lovibond Units” beer colour scale, we know that it’s a great indicator of flavour. Especially if, like ours, it’s all-natural.


First Brewed in BC

Check the official records: many of our beer styles were the first to be brewed in BC.