Our Core Beers
Mule Deer Lager
Crisp, light-coloured and unfiltered makes this a very easy drinking lager. Delicate floral and herbal aromas, with a mildly bitter finish.
ABV: 5.2% IBU: 20
Western Screech Owl Pale Ale
Blonde, easy drinking Pale Ale featuring West Coast hops. Notes of lemon and yellow grapefruit.
ABV: 5.2% IBU: 36
Spotted Owl Hazy IPA
Straw-colored, hazy juiciness finished with a delightfully strong bitterness. Refreshing aromas of citrus, pine, yellow grapefruit and blood orange.
ABV: 7.1% IBU: 35
Mountain Bluebird Belgian Wit
Our award-winning Belgian Wit is infused with Bitter Orange Peel and Coriander. Interesting notes of bubble gum, clove and pepper on the nose.
ABV: 5.9% IBU: 15
Our Rotational Beers
Flammulated Owl IPA
Deep amber and brilliantly clear with a lovely white lacing. Very aromatic with notes of pine and orange.
ABV: 5.9% IBU: 39
Wolverine English Pale Ale
An easy-drinking British-style Pale Ale, distinguished by its rich copper hue and a delightful mild bitterness. Bread and caramel maltiness with a pleasingly mild bitterness.
ABV: 5.2% IBU: 36
White Bark Pine Golden Ale
Slight sweetness with a crisp finish. Refreshing with notes orange pith and white grapefruit.
ABV: 5.6% IBU: 14
Grizzly Bear Vienna Lager
An unfiltered European style lager with a deep copper colour and malt forward flavour. Hints of biscuit and caramel with subtle herbal and floral notes.
ABV: 5.3% IBU: 19
Mountain Goat Apricot Sour
NEW!
A masterful collaboration between Lillooet Brewing Co. and Mountain View Brewing Co., our Mountain Goat Apricot Sour combines light, crisp, tart, and refreshing flavours with a delicate aroma of apricots. This is a perfect summer beer for hot days.
ABV: 5.3% IBU: 14
Our Seasonal Beers
Lillooet Honey Ale
Fresh and golden the Honey Ale is made with our own local Cariboo Apiaries and is a definite crowd-pleaser. Dominant floral notes with a mild, delightful flavour.
ABV: 5.2% IBU: 20
Spotted Bat Stout
Dark black and delicious, Spotted Bat is a local favourite. Chocolate and roasted coffee aroma with a mild and pleasing bitterness.
ABV: 5.0% IBU: 36
MILLING
Malts are milled together to break up kernels to extract sugar for fermentation. This sugar feeds the yeast in the fermenting stage, producing alcohol, CO2 & flavouring. Milled malt is called grist.
Barley and wheat are the most common grains used in brewing, but alternatives such as rye and oat can be used as well.
Different types of malts and roasting levels help achieve specific flavours depending on the intended beer style.
WATER TANK
No water means no beer! Having tanks stocked up and ready to go for each new brew is essential to maintaining a consistent workflow.
We source our water locally from glacial runoffs and lakes in the region to really deliver a genuine taste of Lillooet.
Water is also used to cool the wort as it’s transferred from the Kettle-Whirlpool to the fermenter through channeling pipes for the cold water to remove heat from the brew.
MASH-LAUTERING
Our process utilizes a 2-vessel system, meaning the mashing and lautering happens in the same vessel.
Mashing: Mixing the malt and warm water extracts fermentable sugars and proteins. This step helps determine the body and dryness of the finished beer & sets up the wort for the lautering process.
Lautering: After roughly 1 hour, the water, sugar & proteins, now called Wort, is filtered from the grain bed and transferred to the Kettle-Whirlpool. The spent grains are separated and left behind.
KETTLE-WHIRLPOOL
Our Brewing Kettle is a 2-vessel system, including the whirlpool step (hence the name).
Brewing/Boiling: Hops, lactose (milk sugars) & spices (such as orange peel and coriander) can be added in at different times during the boil to affect the flavour, aroma & consistency of the finished beer. The boiling takes approx. 1-1.5hrs long depending on how much evaporation and, consequently, concentrating of the wort is desired.
Whirlpool: After the boil is complete, the boiled wort is spun around the vessel causing any solids such as hops, barley & proteins to settle in the center of the vessel in the shape of a cone called the “trub cone”.
Fun Fact:
Incidentally, this process (described by Albert Einstein whilst stirring his tea and observing the tea leaves) is called the Teacup Effect; It works because the friction of the wort against the sides of the vessel creates opposing areas of high and low pressure, causing the wort to circulate vertically as well as in a rotary motion, depositing all the solids in a nice neat cone in the center.
FERMENTER
Yeast is added to the cooled wort to begin the fermentation phase (it’s very important the wort is cooled. Hot wort kills yeast!)
Yeast: (Saccharomyces Cerevisiae) a single celled organism classified as a fungus. The yeast converts the sugar into alcohol as well as producing Carbon Dioxide & a palate of flavours.
Most of the maturation of the brew happens here. As the beer ferments and the yeast “flocculates to the bottom of the cone” the yeast will be drawn off the bottom of the cone and “taken off the beer”. This prevents unwanted flavours from the autolysing (dying & decomposing) yeast to develop. Most of the beer’s maturation is complete by the time it is ready to be transferred to a Brite Tank.
BRITE (SERVING) TANKS
Once the fermenting stage is complete, the beer is transferred to a BBT (Brite Beer Tank). The beer has some natural carbonation from the fermentation stage, but additional CO2 is added in the brite tank to bring the brew up to the desired level of carbonation.
The beer is ready to serve! (Certain specialty beers, like Marzens, have longer maturation processes). Lillooet Brewing has 6 Brite tanks that are connected to the brewery’s frontend taps in the taproom for pints and growler fills.
FILLING STAGE
BBTs are also used to fill cans, bottles & kegs. Cans & bottles are found in the brewery for off-sales and distributed throughout the region to a variety of licensed liquor stores. Kegs are filled for storage and distribution for parties, restaurants & pubs.
MILLING
Malts are milled together to break up kernels to extract sugar for fermentation. This sugar feeds the yeast in the fermenting stage, producing alcohol, CO2 & flavouring. Milled malt is called grist.
Barley and wheat are the most common grains used in brewing, but alternatives such as rye and oat can be used as well.
Different types of malts and roasting levels help achieve specific flavours depending on the intended beer style.
WATER TANK
No water means no beer! Having tanks stocked up and ready to go for each new brew is essential to maintaining a consistent workflow.
We source our water locally from glacial runoffs and lakes in the region to really deliver a genuine taste of Lillooet.
Water is also used to cool the wort as it’s transferred from the Kettle-Whirlpool to the fermenter through channeling pipes for the cold water to remove heat from the brew.
MASH-LAUTERING
Our process utilizes a 2-vessel system, meaning the mashing and lautering happens in the same vessel.
Mashing: Mixing the malt and warm water extracts fermentable sugars and proteins. This step helps determine the body and dryness of the finished beer & sets up the wort for the lautering process.
Lautering: After roughly 1 hour, the water, sugar & proteins, now called Wort, is filtered from the grain bed and transferred to the Kettle-Whirlpool. The spent grains are separated and left behind.
KETTLE-WHIRLPOOL
Our Brewing Kettle is a 2-vessel system, including the whirlpool step (hence the name).
Brewing/Boiling: Hops, lactose (milk sugars) & spices (such as orange peel and coriander) can be added in at different times during the boil to affect the flavour, aroma & consistency of the finished beer. The boiling takes approx. 1-1.5hrs long depending on how much evaporation and, consequently, concentrating of the wort is desired.
Whirlpool: After the boil is complete, the boiled wort is spun around the vessel causing any solids such as hops, barley & proteins to settle in the center of the vessel in the shape of a cone called the “trub cone”.
Fun Fact:
Incidentally, this process (described by Albert Einstein whilst stirring his tea and observing the tea leaves) is called the Teacup Effect; It works because the friction of the wort against the sides of the vessel creates opposing areas of high and low pressure, causing the wort to circulate vertically as well as in a rotary motion, depositing all the solids in a nice neat cone in the center.
FERMENTER
Yeast is added to the cooled wort to begin the fermentation phase (it’s very important the wort is cooled. Hot wort kills yeast!)
Yeast: (Saccharomyces Cerevisiae) a single celled organism classified as a fungus. The yeast converts the sugar into alcohol as well as producing Carbon Dioxide & a palate of flavours.
Most of the maturation of the brew happens here. As the beer ferments and the yeast “flocculates to the bottom of the cone” the yeast will be drawn off the bottom of the cone and “taken off the beer”. This prevents unwanted flavours from the autolysing (dying & decomposing) yeast to develop. Most of the beer’s maturation is complete by the time it is ready to be transferred to a Brite Tank.
BRITE (SERVING) TANKS
Once the fermenting stage is complete, the beer is transferred to a BBT (Brite Beer Tank). The beer has some natural carbonation from the fermentation stage, but additional CO2 is added in the brite tank to bring the brew up to the desired level of carbonation.
The beer is ready to serve! (Certain specialty beers, like Marzens, have longer maturation processes). Lillooet Brewing has 6 Brite tanks that are connected to the brewery’s frontend taps in the taproom for pints and growler fills.
FILLING STAGE
BBTs are also used to fill cans, bottles & kegs. Cans & bottles are found in the brewery for off-sales and distributed throughout the region to a variety of licensed liquor stores. Kegs are filled for storage and distribution for parties, restaurants & pubs.
Growlers Care
Full Growlers
- Make sure your cap is tight.
- Do not leave in direct sun.
- Keep cold.
- Consume in a day.
Empty Growlers
- Keep capped until you rinse.
- Rinse thoroughly with HOT water.
- Throw the cap away.
- Air-dry upsidedown.