BUFFALO ROUGE COLLABORATIVE BEERS
Traditional Munich-style Helles lager brewed with German hops, malt and yeast strains. More malt-forward than typical North American lagers with a breadiness like pilsner malt. Softer in mouthfeel and sweeter on the tongue than a Boehmian or Czech-style pilsner. Pairs well with our heart of palm calamari or the buffalo rouge soft pretzel.
This Buffalo Barn Apricot Saison emerges from a complex grain bill including pale malt, wheat and rye. Brewed with peppercorns for a subtle spicy kick to complement the phenolic Belgian yeast (those banana peel-clovey-spicy flavours characteristic of Belgian farmhouse yeasts). Fermented on organic apricot puree, you'll find fruity esters and a nice and dry finish, like champagne or dry wines. Pairs incredibly with the carrot dog.
Brewed in the steam beer or common ale style, our Red Ryder is early-hopped and utilizes lager yeast fermented at warmer temperatures. It boasts another very complex grain bill, with pale malt, cara-red, rye, and several boxes of cornflakes! The Red Ryder is very malty, with a well attenuated finish due to the cornflakes (corn contributes dextrose sugar and ferments all the way, but doesn't add body!)
Dry-hopped sour ale
He is a ruler, an overlord, a top dog, a crowned head. In the realm of all that is tart and sour, Jelly King reigns supreme. Rather than choosing between sour or hoppy, we decided to create a beer that would be both at the same time. Showcasing the aromatic benefits of a generous dry hop, harnessing the prowess of lactic acidity, and coming to a bottle near you without a pesky slumber in oak, Jelly King is the fermented embodiment of immediate gratification
Magic Hour apple cider
A refreshing session cider made with our first-press of early season apples
Foedre aged wild saison
Featuring a base of European Pilsner malt, Triticale, and a touch of Munich malt, the beer was hopped lightly in whirlpool with Sterling and Huell Melon hops before being fermented in foedre with a host of house yeast cultures. Allowed to condition in foedre for about 4 months before being dry hopped with Loral, Huell Melon, and Citra, then can-conditioned with the addition of champagne yeast
Non-alcoholic rhubarb + orange zest cocktail by Farming Karma (Kelowna, BC)
Non-alcoholic mint + lime cocktail by Farming Karma (Kelowna, BC)
Non-alcoholic mango cocktail by Farming Karma (Kelowna, BC)
Kettle-popped popcorn. Rotating flavour.
Nuts + Bolts + Bits + Bobs in a smokey maple-sriracha glaze
Crispy sweet potato fries + house-made chipotle aioli
Beer-battered fries + rotating house-made ketchup
Crispy-fried heart of palm calamari served on a bed of arugula, and topped with pickled onions. Served with house-made cucumber-garlic dip
Crispy cauliflower florets (smoked in-house), drizzled with house buffalo sauce. Side of fresh veggies +house-made ranch for dipping
House-made soft pretzel + house-made sweet maple mustard for dipping
Maple mustard, Chipotle aioli, Cucumber-Garlic dressing, Buffalo sauce, Caesar dressing, Truffle Aioli
Rotating super-greens + romaine lettuce tossed in a house-made creamy cashew Caesar dressing. Topped with organic sourdough croutons + walnut & hemp heart parmesan
House-made corned-beef seitan served on grilled local marble rye bread with Russian dressing, raw sauerkraut, and melty cheese
House-made Gyro-spiced seitan wrapped in warmed naan bread with za'atar hummus, cucumber-garlic dressing, Wagon feta, pickled onions, arugula, tomato, and cucumber
House smoked brisket seitan, horseraddish aioli, and slaw served on local slider buns.
Kentucky-fried tofu served with fries, gravy, tarragon slaw and maple mustard for dipping
For buckaroos 12 and under
Swirly bread (marble-rye) + cheese, served with fries or fresh veggies + dip
Like the Reeces ones, but bigger, better and vegan!
Wednesday: 4:00-8:00 PM
Thursday: 4:00 - 9:00 PM
Friday: 4:00 - 9:00 PM
Saturday: 11:00AM - 9:00 PM
Sunday: 11:00Am - 7:00 PM