Black Bridge Brewery has had many successes experimenting with recipes outside of their five core branded beers. Previous limited releases include the Year One IPA, the Wee Heavy, and the Smoked Porter. “Our taproom features our five core brands on tap along with four rotating seasonal beers,” Kari explained. “You can purchase beer to take home, or have a pint either inside or out on the patio.” On the seasonal side of things, Black Bridge Brewery is now featuring: Uno IPA, a 5.8 percent unfil- tered beer with a light malt base available in cans and both 20 and 50 litre kegs; Belgian Golden Strong Ale is an 11.3 percent ale with a complex fruity aroma and a dry white wine finish available in 750 millilitre bottles; Saison is an 8.6 percent unfil- tered, bottle conditioned brew with very dry clove and rose flower aromas and a lightly spiced pear taste available in 750 millilitre bottles; and Folklore Imperial Stout is an 11 percent full bodied stout brewed with licorice root and molasses and aged in American white oak barrels which, Kari highlighted, gives the beer vanilla under- tones that pair nicely with the roasted malt, bitter coca and black licorice flavours. “Our sour beer program is something we are very excited about.” “Our sour beer program is something we are very excited about,” Clayton added. “We began by cultivating our very own house strain for the sour beers and it has taken off successfully. Black Bridge plans on releasing the sour beer within the next four months. It will be available in 500 millilitre bottles within Saskatchewan only.” If your taste buds are the sorts that like to mingle, Kari has good news for you: “The Milk Stout and Blue Cheese go well together; the IPA! goes great with a spicy curry; the Pseudo Lager pairs well with lighter flavored foods like salads, sushi or bratwurst; and Wheat Burst is great with a mild cheddar cheese, or a lemon cheesecake.”
“Fresh, quality products are the most important thing for us when looking for ingredients.” For Clayton and Kari, the biggest challenge in the craft brewing industry is con- nected to its rewards. “Keeping up can be tough. Brewing interesting beers and staying in-tune with the trends is a never- ending job; luckily researching for us involves trying a lot of new beer – so that isn’t all that bad,” Clayton laughed.
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