Introducing: Lambicus Farmed & Dangerous

As we announced a few weeks back, our fall lineup promises the return of some old favourites, the introduction of new seasonal styles, and a distinct variety of some of our staple beers. We’re thrilled to welcome our first Fall 2017 release to our brewpub and bottleshop: a brand new Lambicus version of our Farmed & Dangerous Saison, one of our original beers since opening day.

While we’ve released a few brett beers in the past, such as our Brett Bretterson and Brett or Alive, this new beer remains close to our original Saison recipe; all that’s altered is its yeast content. Just like we often vary the hops used in our 8 Days a Week (Session Ale) series to highlight each individual hop, we hope to do something similar with our Farmed & Dangerous, but instead altering its yeast strain. By exposing the beer to a wild yeast strain and bacteria that aren’t as controlled, its characteristics mutate and create something quite different and unique.

Stephane, the Bandit brewer at the helm of this beer, took inspiration from some of the Belgian beers that influenced his taste in beer while growing up in France. “Yeast is the most interesting ingredient in any Belgian- style Saison, so it only makes sense to have some fun and experiment with different types of it,” he tells us.

Our Farmed & Dangerous is brewed exclusively with saccharomyces cervisiae, what is considered to be the “regular yeast”, which provides a clean and spicy flavour. Adding Brett Lambicus (Brettanomyces Lambicus), a brett yeast strain with intense barnyard and smokey flavours, brings another dimension and depth to this beer, making it earthier, leathery and slightly fruity. Some might even say its “funky” or “dirty”, and they would be completely right!

Our new Lambicus Farmed & Dangerous is now available both on tap and in our bottleshop this Friday, October 20th.

Bandit Banter: Meet Brewer Stephane Dubois

As we continue to bring you closer to our brewing process and philosophy, we find that the best way to do this is by simply grabbing a pint with a member of our brewing team and asking them the hard-hitting questions (jk- we’re just chatting beer). This week we sit down for a few minutes with Stephane Dubois, Bandit Brewery’s owner and brewer, to talk about his personal views on beer and beer-making.

What’s the first Craft Beer you ever tried?

A black IPA on a boat in Chicago. Very bitter with strong exotic fruit flavour; delicious!

What’s your favourite hop to work with?

Definitely Amarillo!

What’s your favourite style of beer?

Depends on the time, but IPA is a constant. I think it’s always the first beer I order anywhere.

Do you take home a lot of beer from work or do you like to try other excellent local beers while at home?

We tend to do quite a lot beer tasting at work, and I try to go visit other breweries as much as I can, so actually mostly drink wine at home.

What is your favourite food to pair with beer?

Probably good bread and artisanal cheese (what people call stinky cheese preferably), or just fries!

What is an ambitious beer you would like to make in the future?

Probably a blue beer.

If beer is not available (God forbid), whats your go-to drink of choice?

Definitely red wine. An earthy or peppery red wine, maybe from the Bordeaux region; that would probably be my go-to. Recently, I was very impressed by my visit to Hinterbrook winery, in the Niagara area. I fell in love with their Cabernet Franc!

In the coming months you’ll get to meet the rest of the team, and hopefully, by getting to read their contrasting answers, you’ll get a better idea of what they’re bringing to the table together. It’s all about teamwork at Bandit Brewery!