Victoria Beer Week 2023 wrapped up last weekend with Dubbel Down and Touchdown, featuring 30 craft brews from 12 breweries across BC.
From Moon Under Water Brewpub, I tried Tetramorph (10%), which is a Belgian-style quadruple made with authentic Belgian candy sugars. This one is strong enough to chew through, but not overpowering, with prominent burnt caramel flavours and a bitter midtone that’s balanced by the sweetness of the residual sugars.
Twin City Brewing presented the Flora Imperial Saison with Hibiscus and Lemon Peel (7.3%), made with dehydrated hibiscus petals and lemon rinds. Clear and bright, the lemon is very distinct in this strong beer while avoiding tasting distinctly floral, as subtlety was the main objective while incorporating the hibiscus petals.
Spinnakers presented its Foret Noir (8%), whose name translates to “Black Forest.” Made with Sirene Chocolate cacao husks and sour cherries, this deep rouge beer lets only the faintest glow of sunlight through its cloudy body. The chocolate hits strongest initially but is quickly overwhelmed by the sourness of the cherries. Aging in rum barrels gives it a signature smoky leathery flavour, but the taste is subtle enough to play a supporting role rather than act as a main character.
The Brune (7.5%) from the unassuming Dageraad Brewing is a surprisingly mild beer for its ABV, with a malty start on the tip of the tongue, a clean sip, followed by a kick of hops in the swallow. There are flavours of light caramel and prominent wheat notes. This has a very simple flavour profile, and could be paired with dark chocolate or steak in order to add some complementary flavours to the middle of the tongue.
Beer wasn’t the only drink on the menu this year: mead was featured as well. (Mead is an alcoholic drink that uses honey for its sugars, instead of fermenting grains or fruits.) Humblebee Meadery presented Goodbye Moon Man—Ginger and Black Tea (4%), which just so happens to be exactly what I wish all iced tea was. The flavours of its namesake are given a fine showcase here, with bright citrus notes, and at 4%, this one is light enough to drink too many of without thought.
From Parallel 49 came Peach Bod Sparkling Peach Ale (5%). This is a simple, uncomplicated beer that’s crisp and refreshing nonetheless, and unlike other peach ales that are nearly unpalatable with too much fruity flavour, this one is extremely subtle and still tastes like beer.
Rusted Rake Brewing Co. brought with them The Grape Divide DIPA (9.2%). This double IPA features grapes fermented with barley as well as Nelson Sauvignon and Galaxy hops. This one is for seasoned beer lovers only: strong and bitter, it’ll knock yer block off if y’even so much as look at it funny.
Finishing off with yet another alternative beverage, Salt Spring Wild Cider served up its Bitter Orange Rosemary (7%) cider. This semi-sweet cider was made with a house-made vodka distillation of rosemary leaves and bitter orange peels. The vodka flavour is clearly noticeable, but the citrus and herbal flavours taste like a leisurely saunter through an old-growth forest; this was my undisputed favourite drink this weekend.
I’d say that while not featuring quite as many bespoke concoctions as I’ve seen in past years, Victoria Beer Week 2023 was still a great success, with the live disco party event being the highlight. If you’re a beer lover, visit victoriabeersociety.com for more info on upcoming events.