This is the world’s first and only Verjus Sour.

Completely unique to the Niagara Region and the Brewery, the Verjus is made by pressing under ripe (green) Pinot Noir grapes from Lepp Farms. Verjus translates to “green juice” which is precisely what it is.  Brettanomyces 3 was propagated by our brewers to create a unique in-house yeast variety. The use of 3 different malts impact the body and mouthfeel: pilsen (base malts), flaked wheat, and whole wheat malts. One hop addition of the Magnum variety adds minimal bitterness, resulting in very low IBU’s.