(REGINA, SASKATCHEWAN) May 18, 2018 — Founder Jay Cooke has resigned from District Brewing Co. as Brewmaster, with his resignation taking effect today, Friday May 18, 2018.Jay founded District Brewing Co. in October 2012. Since the beginning, Jay has been the brains behind the brewing at Regina’s very first microbrewery. Formerly trained in the craft, he has been an integral part of refining the distinct flavor profiles and developing the craft brewing techniques that mark District Brewing Co. beer.With Jay’s determination and dedication, District Brewing Co. has expanded operations, production and distribution since opening its doors six years ago. What began as one successful beer brand has grown into a line of four signature beers, and counting.The shareholders, management and staff at District Brewing Co. would like to thank Jay for his time, talents and dedication to supporting the brewery through its transformation and growth. General Manager Joe Van Heerden says, “We will miss Jay’s charm, professionalism, empathy and strength. We respect his decision and wish him all the best in his future endeavors. On behalf of the local brewing community, we wish Jay good luck for the future and bid him a humble and happy farewell.”District Brewing Co. will continue to brew top quality, craft beer with the expertise of our three skillful brewers. Having worked alongside the master brewer himself, Mbaku Adamu, Quinn Jeffery and Walter Martin are excited to carry out the tried and true techniques that have consistently delivered fresh, palatable beer to District Brewing Co.’s valued supporters.
Often asked among new-to-the-scene beer drinkers are the age-old questions like: How can I differentiate between ales and lagers? How do I know which one I’m drinking?Have no fear, District Brewing Company is here to help you, once and for all, become an expert in what qualities differentiate the two major beer styles that have defined the beer industry since the Middle Ages. Even those who know their way around a lager versus an ale may learn a thing or two about the beer styles they enjoy in this helpful guide.When it comes down to it, the primary distinctions between ales and lagers are in their looks, taste and yeast fermentation characteristics.Ales tend to be:Darker and cloudier in colorRobust in flavor and smellHop and malt notes more prominentOften contain bitter tonesAre stronger in alcohol content. This is because the nature of the yeast used to make ales has a higher tolerance for alcohol composition.Ales are brewed with what is known as a top fermenting yeast. This yeast is the same strain that has been used over centuries around the world to make bread and various wines, called Saccharomyces cerevisiae. This yeast brews under warmer conditions (generally between 16-24 degrees Celsius and up to 38) and quicker than lagers. Brew times are often as short as a week whereas lagers can take months. During the fermentation process, the beer acquires a cloudy appearance and a fluffy crown of fermentation bi-product floats to the top of the barrel.According to Popular Science, strains of ale yeast and strains of lager yeast—originating from the forests of Patagonia in Argentina—cross-contaminated at some point during historic trade and exploration to form the distinct lager yeast. As such, lagers are newer to the brewing scene as they are an adaptation from the ale yeast.Lagers tend to be:Sweeter, crisp,’ cleaner’ tasting, and generally higher in sugar contentWell-balanced, mellow flavorEmanate a heavier yeast smell during the fermentation processLighter in color, clearer in bodyLess bitter, higher carbonation than alesLagers were a Middle Age revelation by Bavarian brewers who discovered that their beer continued to ferment even during the winter months. The strain of yeast they came across was somehow able to withstand the cold temperatures, yet elongated the overall fermenting process. Today brewing of lagers requires an additional step of cold conditioning where the beer is ‘lagered’ or stored for a period of weeks.This strain known as saccharomyces pastorianus brews best under cold conditions (generally between 7-13 Celsius) and is a much slower process. Unlike ales, lager yeast doesn’t float to the top of the vessel during the fermentation process—thus giving it the common denotation of being “bottom fermenting” yeast. The process of fermenting under cold conditions suppresses the many bi-products of yeast allowing for a reduction of high hops and malt levels; this in turn provides a more refined and “cleaner tasting” beer—a characteristic of many lagers.This cold-intensive process also inhibits the lager yeast’s ability to sporulate—or form a protective wall from the cold. This inability results in lagers having a lower alcohol tolerance compared to ales. Lager yeast is able to ferment the type of sugar melibiose which ale yeast is unable to.Here’s a list of the common styles of ales and lagers you’ll find being batched in your local brewing establishment. Here at District, we offer a variety of styles to cover all tastes.Common ale styles:Brown ale—nutty, sweet and smooth with subtle hopsPale ale—pale in color with a balanced sweet maltiness and bitter hops profileIndia pale ale—heavily hopped pale ale, generally with higher alcohol contentBlonde ale—most similar to a lager in its light body and flavor; mildly sweet and often has a biscuity flavorBarley Wine—very high in ABV and aged over time much like wine, with the base of a grain rather than a fruit; intense and complex notes of fruit and hops; color ranges from amber to dark brownImperial IPA—bold, strong, very hoppy and high in alcohol content; sweet or bready malt flavors balance the hops usedPorter—dark brown or black in appearance and marked by chocolatey notes; generally dry and hoppy with less malty sweetnessStout—marked by roasting flavors like coffee, chocolate and barley, molasses or licorice; can be sweet or dry; appear dark brown or black and opaque; pour with a thick, creamy headWheat ale—often contain spices or fruit notes; lighter-wheat color and cloudy in appearance, heavy yeast flavor and subtle spice notesCommon lager styles:German Pilsner—pale gold/straw colored with subtle hop notes and malted barley flavors; tend to be drier and more bitter; light grain taste, and can feature a floral aromaPale Lager—widely popular around the world; known for being aromatic, crip, malty and slightly hoppy; light straw in color due to using rice or corn in the brewing process; very little hoppines and malt; high levels of carbonationBavarian Dark Lager (Dunkel style)—dark brown with a red tint, malt forward and moderately sweet with notes of chocolate, nuts, caramel and breadiness; tend to taste yeasty, earthy; low hopsGerman Schwarzbier (Dark lager)—dark beer but light in flavor profile, prominent roasted malt flavors but not overpowering; slightly sweet and balanced, and drier than the Dunkel styleGerman Style Bock—strong, malty, sweet beer; copper/amber in color and often characterized by toasty flavorsDoppelbock—fuller-bodied and stronger than the traditional bock with a higher alcohol content; dark in color, light on the hops and bitternessMarzen—malt forward, amber in color, dry on finish; traditionally brewed in March (Marz) at the end of the brewing season, and stored in caves and served in autumn; official Oktoberfest style Find this fascinating? Check out this page for a profile breakdown of all your favorite styles of beer.Find this fascinating? Check out this page for a profile breakdown of all your favorite styles of beer.
This fall District brewery held its first yoga and beer event in support of Movember Regina! Tables and chairs aside, both novice and experienced yogis filled the brewery with yoga mats, pints of lagers and their limber bodies for an evening of sun salutations in between sips of West Coast Wheat.In support of men’s health, we partnered with Oxygen Yoga + Fitness Regina, and YQR Lifestyle to host a fitness class traditionally untapped (pun!) by men. What resulted was beer-bellied boys breaking the stereotype and embracing their inner zen.Photos from the event capture the energy and experience that words cannot. Thanks to everyone for coming out and making this event a success! Check our calendar in the next year for more upcoming events.Have an event in mind and need a hip, cool venue with free-flowing tap lines and fun personalities? Use our space! We would love to host you. Contact us and let’s get event planning.
Beginning this month District Brewery is pleased to announce a new working partnership with Reid’s Meats. The locally and ethically sourced protein provider will be opening a retail shop here at the brewery. Guests can stop on in for a lager and leave with a lamb chop!We are thrilled to open up our extra space to support another local Saskatchewan business. Currently, Chef Reid’s family business is simply delivering its products and selling at the Regina farmers market; now, Reid’s Meats will have a place to sell its assortment of locally-sourced cuts of beef, pork, lamb and poultry.Welcome to the brewery, Reid’s Meats! We look forward to working together to support your local business and our local farmers. We are excited for what the new year will bring for both the butcher shop and the brewery!Learn all about Reid's Meats, and check out their Instagram for savory shots of craft cuts, artisan angus and pulled-to-perfection pork. Oh, and a shot or two of the members behind the meat!
(REGINA, SASKATCHEWAN) May 18, 2018 — Founder Jay Cooke has resigned from District Brewing Co. as Brewmaster, with his resignation taking effect today, Friday May 18, 2018.Jay founded District Brewing Co. in October 2012. Since the beginning, Jay has been the brains behind the brewing at Regina’s very first microbrewery. Formerly trained in the craft, he has been an integral part of refining the distinct flavor profiles and developing the craft brewing techniques that mark District Brewing Co. beer.With Jay’s determination and dedication, District Brewing Co. has expanded operations, production and distribution since opening its doors six years ago. What began as one successful beer brand has grown into a line of four signature beers, and counting.The shareholders, management and staff at District Brewing Co. would like to thank Jay for his time, talents and dedication to supporting the brewery through its transformation and growth. General Manager Joe Van Heerden says, “We will miss Jay’s charm, professionalism, empathy and strength. We respect his decision and wish him all the best in his future endeavors. On behalf of the local brewing community, we wish Jay good luck for the future and bid him a humble and happy farewell.”District Brewing Co. will continue to brew top quality, craft beer with the expertise of our three skillful brewers. Having worked alongside the master brewer himself, Mbaku Adamu, Quinn Jeffery and Walter Martin are excited to carry out the tried and true techniques that have consistently delivered fresh, palatable beer to District Brewing Co.’s valued supporters.
Often asked among new-to-the-scene beer drinkers are the age-old questions like: How can I differentiate between ales and lagers? How do I know which one I’m drinking?Have no fear, District Brewing Company is here to help you, once and for all, become an expert in what qualities differentiate the two major beer styles that have defined the beer industry since the Middle Ages. Even those who know their way around a lager versus an ale may learn a thing or two about the beer styles they enjoy in this helpful guide.When it comes down to it, the primary distinctions between ales and lagers are in their looks, taste and yeast fermentation characteristics.Ales tend to be:Darker and cloudier in colorRobust in flavor and smellHop and malt notes more prominentOften contain bitter tonesAre stronger in alcohol content. This is because the nature of the yeast used to make ales has a higher tolerance for alcohol composition.Ales are brewed with what is known as a top fermenting yeast. This yeast is the same strain that has been used over centuries around the world to make bread and various wines, called Saccharomyces cerevisiae. This yeast brews under warmer conditions (generally between 16-24 degrees Celsius and up to 38) and quicker than lagers. Brew times are often as short as a week whereas lagers can take months. During the fermentation process, the beer acquires a cloudy appearance and a fluffy crown of fermentation bi-product floats to the top of the barrel.According to Popular Science, strains of ale yeast and strains of lager yeast—originating from the forests of Patagonia in Argentina—cross-contaminated at some point during historic trade and exploration to form the distinct lager yeast. As such, lagers are newer to the brewing scene as they are an adaptation from the ale yeast.Lagers tend to be:Sweeter, crisp,’ cleaner’ tasting, and generally higher in sugar contentWell-balanced, mellow flavorEmanate a heavier yeast smell during the fermentation processLighter in color, clearer in bodyLess bitter, higher carbonation than alesLagers were a Middle Age revelation by Bavarian brewers who discovered that their beer continued to ferment even during the winter months. The strain of yeast they came across was somehow able to withstand the cold temperatures, yet elongated the overall fermenting process. Today brewing of lagers requires an additional step of cold conditioning where the beer is ‘lagered’ or stored for a period of weeks.This strain known as saccharomyces pastorianus brews best under cold conditions (generally between 7-13 Celsius) and is a much slower process. Unlike ales, lager yeast doesn’t float to the top of the vessel during the fermentation process—thus giving it the common denotation of being “bottom fermenting” yeast. The process of fermenting under cold conditions suppresses the many bi-products of yeast allowing for a reduction of high hops and malt levels; this in turn provides a more refined and “cleaner tasting” beer—a characteristic of many lagers.This cold-intensive process also inhibits the lager yeast’s ability to sporulate—or form a protective wall from the cold. This inability results in lagers having a lower alcohol tolerance compared to ales. Lager yeast is able to ferment the type of sugar melibiose which ale yeast is unable to.Here’s a list of the common styles of ales and lagers you’ll find being batched in your local brewing establishment. Here at District, we offer a variety of styles to cover all tastes.Common ale styles:Brown ale—nutty, sweet and smooth with subtle hopsPale ale—pale in color with a balanced sweet maltiness and bitter hops profileIndia pale ale—heavily hopped pale ale, generally with higher alcohol contentBlonde ale—most similar to a lager in its light body and flavor; mildly sweet and often has a biscuity flavorBarley Wine—very high in ABV and aged over time much like wine, with the base of a grain rather than a fruit; intense and complex notes of fruit and hops; color ranges from amber to dark brownImperial IPA—bold, strong, very hoppy and high in alcohol content; sweet or bready malt flavors balance the hops usedPorter—dark brown or black in appearance and marked by chocolatey notes; generally dry and hoppy with less malty sweetnessStout—marked by roasting flavors like coffee, chocolate and barley, molasses or licorice; can be sweet or dry; appear dark brown or black and opaque; pour with a thick, creamy headWheat ale—often contain spices or fruit notes; lighter-wheat color and cloudy in appearance, heavy yeast flavor and subtle spice notesCommon lager styles:German Pilsner—pale gold/straw colored with subtle hop notes and malted barley flavors; tend to be drier and more bitter; light grain taste, and can feature a floral aromaPale Lager—widely popular around the world; known for being aromatic, crip, malty and slightly hoppy; light straw in color due to using rice or corn in the brewing process; very little hoppines and malt; high levels of carbonationBavarian Dark Lager (Dunkel style)—dark brown with a red tint, malt forward and moderately sweet with notes of chocolate, nuts, caramel and breadiness; tend to taste yeasty, earthy; low hopsGerman Schwarzbier (Dark lager)—dark beer but light in flavor profile, prominent roasted malt flavors but not overpowering; slightly sweet and balanced, and drier than the Dunkel styleGerman Style Bock—strong, malty, sweet beer; copper/amber in color and often characterized by toasty flavorsDoppelbock—fuller-bodied and stronger than the traditional bock with a higher alcohol content; dark in color, light on the hops and bitternessMarzen—malt forward, amber in color, dry on finish; traditionally brewed in March (Marz) at the end of the brewing season, and stored in caves and served in autumn; official Oktoberfest style Find this fascinating? Check out this page for a profile breakdown of all your favorite styles of beer.Find this fascinating? Check out this page for a profile breakdown of all your favorite styles of beer.
This fall District brewery held its first yoga and beer event in support of Movember Regina! Tables and chairs aside, both novice and experienced yogis filled the brewery with yoga mats, pints of lagers and their limber bodies for an evening of sun salutations in between sips of West Coast Wheat.In support of men’s health, we partnered with Oxygen Yoga + Fitness Regina, and YQR Lifestyle to host a fitness class traditionally untapped (pun!) by men. What resulted was beer-bellied boys breaking the stereotype and embracing their inner zen.Photos from the event capture the energy and experience that words cannot. Thanks to everyone for coming out and making this event a success! Check our calendar in the next year for more upcoming events.Have an event in mind and need a hip, cool venue with free-flowing tap lines and fun personalities? Use our space! We would love to host you. Contact us and let’s get event planning.
Beginning this month District Brewery is pleased to announce a new working partnership with Reid’s Meats. The locally and ethically sourced protein provider will be opening a retail shop here at the brewery. Guests can stop on in for a lager and leave with a lamb chop!We are thrilled to open up our extra space to support another local Saskatchewan business. Currently, Chef Reid’s family business is simply delivering its products and selling at the Regina farmers market; now, Reid’s Meats will have a place to sell its assortment of locally-sourced cuts of beef, pork, lamb and poultry.Welcome to the brewery, Reid’s Meats! We look forward to working together to support your local business and our local farmers. We are excited for what the new year will bring for both the butcher shop and the brewery!Learn all about Reid's Meats, and check out their Instagram for savory shots of craft cuts, artisan angus and pulled-to-perfection pork. Oh, and a shot or two of the members behind the meat!
As the 2017 year comes to a close, we’d like to take the time to thank you, our steadfast supporters, for standing by us through a momentous year of embracing our philosophy to rebrand, grow and further connect with our local Saskatchewan community.This December celebrates District Brewing Company’s one year anniversary of the brewery’s rebrand. It was around this time last year when District introduced its current line-up of beer brands under the District Brewing Co. company umbrella.The decision to rebrand ourselves came after long concerted efforts to unify the brewery’s identity and also to distance itself from its former, controversially received name “Mus Knuckle.” This name, a bit notorious and lewd, was the name of our brewery’s only beer and brand at the time. Hailing from the first craft brewery established in Regina, the Mus Knuckle helles lager was the brewery’s first beer ever made and one that was widely consumed before its production terminated last year.Here at District Brewing Co. we decided to halt production of the beer. Although it had its dedicated consumer base, the beer was often a troubling beer to market. Since then we’ve focused on crafting and perfecting our four new and delicious core beers: the German Pilsner, the Festbier Marzen lager, West Coast Wheat lager and Bavarian Dark lager.After successfully marketing and distributing these, we’ve launched a number of seasonal, small-batch brews, including: a Lemon Ginger Radler, an English Session IPA, Whiskey Barrel Aged Dunkel, and more. By unifying the brewery as one company and one brand, we hoped to move away from any confusion with “Mus Knuckle” and propel our success forward under one company name. As a result, we’ve streamlined our marketing efforts and elevated the success of all our beers. This year our Bavarian Dark lager won 1st place in the European Beer category at the Winnipeg Brew Bomber’s Pro/Am Brew Challenge, and our Lemon Ginger Radler won 3rd in the Fruit Beer category.The shift away was not easy, and the decision to stop brewing Mus Knuckle was difficult. The beer had a loyal customer base who wholeheartedly enjoyed the beer and it’s branding. For a while it was a notable beer—one that was synonymous with District Brewing. However, it was with your dedication and support for us through the change that District Brewing Co. today has found success. Those who were fans of Mus Knuckle can now enjoy our Pilsner lager which is strikingly similar. A testament to this is our dedication to choosing local, when possible. We brew with local ingredients, distribute to local establishments, and serve the Saskatchewan population. At District, our changes didn’t simply include our rebranded beers; we are invested in supporting and contributing to our community and Saskatchewan economy. These efforts have included sourcing our marketing materials from local print shops, hiring a local carpenter to manufacture our tap handles and sandwich boards and making an active contribution to the entire Saskatchewan economy by creating more labour. As we prepare for 2018 and what we have in store, we’d like to take a moment to reflect and thank all the hard-working individuals and small businesses vendors that have helped District find success this past year.FloPrint.com for our printing needsSquareflo.com for our website design and rebranded product designBark Design Studio for our marketing and designPrairie Bee Meadery for the honey we use in our award-winning radlerAmbassador Coffee Services to supply our awesome employees with delicious coffeeBeevers Electric for (literally!) hooking us up with electricity!Chris Murray Custom Cabinetry for making our fine-quality sandwich boardsKlein Homes for providing us with quality tap handles at the breweryGrefs Delivery services for our shipping and distribution needsSleek Signs for our large format printing requestsOur company strategy has evolved to focus on creating sustainable, long-term employment for the people of Saskatchewan. We strongly believe that if we invest our resources in employment then we can help drive the local economy.“According to the Labor Force Survey (2015) part 2.2, small businesses account for 97.9% of all firms in Canada and play a large role in net job creation. From 2005-2015, small businesses consistently outperformed medium and large-sized businesses in terms of employment growth. As of 2015, small businesses employed over 8.2 million people in Canada.”As we rely on the Saskatchewan people to support us, we make an active effort to support local wherever possible.It is with you, our dedicated beer drinkers and local-business supporters, that we’ve experienced significant growth and success this past year. With 2018 on the way we can’t wait to grow even more and share that with all of you! Looking forward, we hope to expand our contract brewing services, private label beer and custom label beer, our partnerships and event sponsorships, and of course test out some new recipes in the kettle.But it’s all thanks to you, our primary supporters. You were there from the beginning—through management changes, the production of new beer brands, and a reinvigorated philosophy to guide our work—and the many seasons in between.— From District Brewing Co. we wish you and your family Happy Holidays!
(REGINA, SASKATCHEWAN) May 18, 2018 — Founder Jay Cooke has resigned from District Brewing Co. as Brewmaster, with his resignation taking effect today, Friday May 18, 2018.Jay founded District Brewing Co. in October 2012. Since the beginning, Jay has been the brains behind the brewing at Regina’s very first microbrewery. Formerly trained in the craft, he has been an integral part of refining the distinct flavor profiles and developing the craft brewing techniques that mark District Brewing Co. beer.With Jay’s determination and dedication, District Brewing Co. has expanded operations, production and distribution since opening its doors six years ago. What began as one successful beer brand has grown into a line of four signature beers, and counting.The shareholders, management and staff at District Brewing Co. would like to thank Jay for his time, talents and dedication to supporting the brewery through its transformation and growth. General Manager Joe Van Heerden says, “We will miss Jay’s charm, professionalism, empathy and strength. We respect his decision and wish him all the best in his future endeavors. On behalf of the local brewing community, we wish Jay good luck for the future and bid him a humble and happy farewell.”District Brewing Co. will continue to brew top quality, craft beer with the expertise of our three skillful brewers. Having worked alongside the master brewer himself, Mbaku Adamu, Quinn Jeffery and Walter Martin are excited to carry out the tried and true techniques that have consistently delivered fresh, palatable beer to District Brewing Co.’s valued supporters.
Often asked among new-to-the-scene beer drinkers are the age-old questions like: How can I differentiate between ales and lagers? How do I know which one I’m drinking?Have no fear, District Brewing Company is here to help you, once and for all, become an expert in what qualities differentiate the two major beer styles that have defined the beer industry since the Middle Ages. Even those who know their way around a lager versus an ale may learn a thing or two about the beer styles they enjoy in this helpful guide.When it comes down to it, the primary distinctions between ales and lagers are in their looks, taste and yeast fermentation characteristics.Ales tend to be:Darker and cloudier in colorRobust in flavor and smellHop and malt notes more prominentOften contain bitter tonesAre stronger in alcohol content. This is because the nature of the yeast used to make ales has a higher tolerance for alcohol composition.Ales are brewed with what is known as a top fermenting yeast. This yeast is the same strain that has been used over centuries around the world to make bread and various wines, called Saccharomyces cerevisiae. This yeast brews under warmer conditions (generally between 16-24 degrees Celsius and up to 38) and quicker than lagers. Brew times are often as short as a week whereas lagers can take months. During the fermentation process, the beer acquires a cloudy appearance and a fluffy crown of fermentation bi-product floats to the top of the barrel.According to Popular Science, strains of ale yeast and strains of lager yeast—originating from the forests of Patagonia in Argentina—cross-contaminated at some point during historic trade and exploration to form the distinct lager yeast. As such, lagers are newer to the brewing scene as they are an adaptation from the ale yeast.Lagers tend to be:Sweeter, crisp,’ cleaner’ tasting, and generally higher in sugar contentWell-balanced, mellow flavorEmanate a heavier yeast smell during the fermentation processLighter in color, clearer in bodyLess bitter, higher carbonation than alesLagers were a Middle Age revelation by Bavarian brewers who discovered that their beer continued to ferment even during the winter months. The strain of yeast they came across was somehow able to withstand the cold temperatures, yet elongated the overall fermenting process. Today brewing of lagers requires an additional step of cold conditioning where the beer is ‘lagered’ or stored for a period of weeks.This strain known as saccharomyces pastorianus brews best under cold conditions (generally between 7-13 Celsius) and is a much slower process. Unlike ales, lager yeast doesn’t float to the top of the vessel during the fermentation process—thus giving it the common denotation of being “bottom fermenting” yeast. The process of fermenting under cold conditions suppresses the many bi-products of yeast allowing for a reduction of high hops and malt levels; this in turn provides a more refined and “cleaner tasting” beer—a characteristic of many lagers.This cold-intensive process also inhibits the lager yeast’s ability to sporulate—or form a protective wall from the cold. This inability results in lagers having a lower alcohol tolerance compared to ales. Lager yeast is able to ferment the type of sugar melibiose which ale yeast is unable to.Here’s a list of the common styles of ales and lagers you’ll find being batched in your local brewing establishment. Here at District, we offer a variety of styles to cover all tastes.Common ale styles:Brown ale—nutty, sweet and smooth with subtle hopsPale ale—pale in color with a balanced sweet maltiness and bitter hops profileIndia pale ale—heavily hopped pale ale, generally with higher alcohol contentBlonde ale—most similar to a lager in its light body and flavor; mildly sweet and often has a biscuity flavorBarley Wine—very high in ABV and aged over time much like wine, with the base of a grain rather than a fruit; intense and complex notes of fruit and hops; color ranges from amber to dark brownImperial IPA—bold, strong, very hoppy and high in alcohol content; sweet or bready malt flavors balance the hops usedPorter—dark brown or black in appearance and marked by chocolatey notes; generally dry and hoppy with less malty sweetnessStout—marked by roasting flavors like coffee, chocolate and barley, molasses or licorice; can be sweet or dry; appear dark brown or black and opaque; pour with a thick, creamy headWheat ale—often contain spices or fruit notes; lighter-wheat color and cloudy in appearance, heavy yeast flavor and subtle spice notesCommon lager styles:German Pilsner—pale gold/straw colored with subtle hop notes and malted barley flavors; tend to be drier and more bitter; light grain taste, and can feature a floral aromaPale Lager—widely popular around the world; known for being aromatic, crip, malty and slightly hoppy; light straw in color due to using rice or corn in the brewing process; very little hoppines and malt; high levels of carbonationBavarian Dark Lager (Dunkel style)—dark brown with a red tint, malt forward and moderately sweet with notes of chocolate, nuts, caramel and breadiness; tend to taste yeasty, earthy; low hopsGerman Schwarzbier (Dark lager)—dark beer but light in flavor profile, prominent roasted malt flavors but not overpowering; slightly sweet and balanced, and drier than the Dunkel styleGerman Style Bock—strong, malty, sweet beer; copper/amber in color and often characterized by toasty flavorsDoppelbock—fuller-bodied and stronger than the traditional bock with a higher alcohol content; dark in color, light on the hops and bitternessMarzen—malt forward, amber in color, dry on finish; traditionally brewed in March (Marz) at the end of the brewing season, and stored in caves and served in autumn; official Oktoberfest style Find this fascinating? Check out this page for a profile breakdown of all your favorite styles of beer.Find this fascinating? Check out this page for a profile breakdown of all your favorite styles of beer.
This fall District brewery held its first yoga and beer event in support of Movember Regina! Tables and chairs aside, both novice and experienced yogis filled the brewery with yoga mats, pints of lagers and their limber bodies for an evening of sun salutations in between sips of West Coast Wheat.In support of men’s health, we partnered with Oxygen Yoga + Fitness Regina, and YQR Lifestyle to host a fitness class traditionally untapped (pun!) by men. What resulted was beer-bellied boys breaking the stereotype and embracing their inner zen.Photos from the event capture the energy and experience that words cannot. Thanks to everyone for coming out and making this event a success! Check our calendar in the next year for more upcoming events.Have an event in mind and need a hip, cool venue with free-flowing tap lines and fun personalities? Use our space! We would love to host you. Contact us and let’s get event planning.
Beginning this month District Brewery is pleased to announce a new working partnership with Reid’s Meats. The locally and ethically sourced protein provider will be opening a retail shop here at the brewery. Guests can stop on in for a lager and leave with a lamb chop!We are thrilled to open up our extra space to support another local Saskatchewan business. Currently, Chef Reid’s family business is simply delivering its products and selling at the Regina farmers market; now, Reid’s Meats will have a place to sell its assortment of locally-sourced cuts of beef, pork, lamb and poultry.Welcome to the brewery, Reid’s Meats! We look forward to working together to support your local business and our local farmers. We are excited for what the new year will bring for both the butcher shop and the brewery!Learn all about Reid's Meats, and check out their Instagram for savory shots of craft cuts, artisan angus and pulled-to-perfection pork. Oh, and a shot or two of the members behind the meat!
