Valley Brewing

Our main goal as a tourist destination brewery is to create unique and interesting flavours. Here is how we accomplish that: Water - we use a reverse osmosis water system to remove mineral content and give us pure water to base all of our recipes from. We then add minerals back to the water during the mashing process, this makes up our "water profile" which is different for every beer we create. By playing with the ratios of sulfate and chloride in the water we can accentuate dryness, crispness, body and malt character. Malt - we source much of our malt from small, local malt companies like Red Shed Malting (Penhold, AB) and Origin Malting (Strathmore, AB). Malt bills for both of our 2022 Canadian Brewing Award beer are made up of malt from both malt houses. On the flip side we also use European grown and malted barley for our lagers, depending on the style of lager. Our German-style Pilsner uses - you guessed it - German malt, German yeast and German hops. Adjuncts - considered a “dirty” word in past years, adjuncts are a big part of many of our beers. We utilize corn and rice in a few of our lagers, as well as unmalted wheat and oats in hazy beers and rye grains in our farmhouse ale. Fruit - if you have seen our beer lineup you may have noticed that we like to use fruit. Our fruit beers and sours typically contain 120 kg of fruit puree per 1000L of beer. You can be sure it is real fruit that you’re tasting! Cider Juice - we recently have partnered with a juice producer / orchard in the Fraser Valley to produce high quality fermented juices. Fermented low and slow in stainless and then aged on oak spirals, our apple ciders and perry are complex, dry and delicious. A great option for anyone with gluten sensitivity.