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BEER COCKTAIL: Amaretto Mango Sour

We’ve got the perfect beer cocktail for you to craft at home this Spring, featuring our Moon Dance Mango Wheat…

You’ll Need:  

Here’s how to craft your Amaretto Mango Sour:

Step 1: Combine 1oz Ameretto, 1oz. Lime Juice and 5oz. Phillips Ginger Ale in your 12 oz Old Yale Brewing glass.

Step 2: Top up the glass with approx. 5oz. Moon Dance Mango Wheat

Step 3: Garnish with a fresh lime twist

It’s that easy… and unbelievably tasty.

Serves 1

Recipe by Joanna, Old Yale Tasting Room Supervisor.

CONTEST: Win an atv tour for 2 in Whistler

Enter to win a Whistler ATV Tour for 2 in Whistler, BC!!!

We’ve partnered up with our friends at Whistler ATV to giveaway an awesome ATV experience: 

The prize: 

We’ve partnered up with our good friends at Whistler ATV to giveaway a Bushwacker Tour for 2 in Whistler, BC: offers Whistler’s best variety of trails for ATV riders of all abilities/levels. A selection of trails through coast forest cover to off road single track terrain and wide open double track roads with access to spectacular view points of the surrounding Whistler backcountry. The Bushwacker tour has an experience for everyone making it Whistler ATV’s most popular ATV tour option! 

How to enter: 

Visit your local Private Liquor Stores in the Fraser Valley and Lower Mainland and look for the Old Yale Brewing display to enter:

+ Sumas Mountain Liquor Store – Abbotsford 

+ Liquor on 248th (Otter Co-op) – Aldergrove 

+ Shark Club Liquor Store – Langley 

+ Liquor Discounter – Surrey 

+ Samz Pub & Liquor Store – Surrey 

+ Northview Clayton Liquor Store – Surrey 

+ Grandview Corners Liquor Store – Surrey 

+ Guilford Station Liquor Store – Surrey 

+ Central City Liquor Store – Surrey 

+ Northview Liquor Store – Cloverdale 

It’s as easy as that! Contest runs until April 15, 2019, we’ll randomly draw our lucky winner on Monday, April 22nd. No purchase necessary to enter. You must be 19+ to enter.

Winner is responsible for coordinating their own transportation to and from Whistler ATV – tour bookings are available through May and October, dependent on weather. This prize is non-transferable and non-refundable, cannot be used in conjunction with any other offers and is only valid in 2019. 




We’re Hiring! Marketing Assistant

The Marketing Assistant will work both independently and with the extended Old Yale team to support the execution of all brewery related marketing activities. This role requires a high level of organization, well-developed communication skills and the ability to problem solve in a fast-paced environment.

This position will report to the Marketing Manager and will have a strong working relationship with all other brewery staff.

Read more

Recipe: Salted Dark Chocolate Stout Cake

This recipe was created by Hofstede’s Country Barn and originally posted here.

Serves: 12

Prep time: 50 minutes

Cook time: 35 minutes

Ingredients:  Cake

+ 2 cups Screaming Banshee Irish Cream Stout

+ 2 cups unsalted butter

+ 1 1/2 cups dutch process cocoa powder

+ 4 cups all-purpose flour

+ 1 tbsp baking powder

+ 1 tsp salt

+ 4 large eggs

+ 3/4 cup plain greek yogurt (2% or full fat)

+ 2 tsp vanilla extract

+ 2 tbsp flaked sea salt for sprinkling on top

Ingredients: Fudge Frosting

+ 1 lb high-quality semi-sweet chocolate chopped

+ 2 cups heavy cream

+ 1 tsp vanilla extract


  1. Preheat oven to 350. Combine the Screaming Banshee Irish Cream Stout and butter in a saucepan over medium-low heat. Once the butter melts, whisk in the cocoa powder until smooth. Let the mixture cool to room temperature.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  3. In the bowl of an electric mixer, beat together the eggs and yogurt. Add in the chocolate stout mixture, beating until combine. Gradually add in the flour mixture until just combined, beating for only about a mixture.
  4. Divide the batter between the baking pans. I like to use a 1-cup measure to get equal scoops as well as my kitchen scale to make sure it’s the same weight. This will guarantee those even leveled layers.
    Bake the cakes for 30 to 35 minutes (for 8 inch) or a little longer for 9 inch – until a tester in the center comes out clean. Let the cakes cool in their pans for 10 to 15 minutes, then gently invert them on parchment paper. Let cool completely before frosting.
  5. To assemble, place the bottom layer of cake on the cake stand or plate that you’d like to use. Add a bit of the frosting (about 3 to 4 tablespoons if you have 3 layers, or more if you only have 2) and spread it to the edges. Repeat with another layer of cake. If you have a third layer, add it on top and spread the rest of the frosting on the top and down the sides. We like to smooth it out with a large spatula! Sprinkle the cake with the flaked sea salt and serve. You can also keep it chilled in the fridge (We recommend that!) and it’s unreal.
  6. Note: We used three 9-inch cake pans, but mine were only 1 1/2 inches deep. If you have cake pans that are 2 inches+ deep, you can use two 9-inch or 3 8-inch pans. Grease your pans or spray with non-stick baking spray.

Directions: Fudge Frosting

  1. Place the chopped chocolate in a large bowl.
  2. Heat the heavy cream until it’s warm over medium heat. You just want bubbles around the edges, don’t scald it. Pour the cream over the chocolate and let it sit for 1 to 2 minutes. Stir in the vanilla and then stir until it’s smooth and combined and you have a rich chocolate ganache.
  3. Chill for 1 to 2 hours (no longer) until it’s spreadable.

Screaming Banshee Irish Cream Stout:

Screaming Banshee has an Irish Cream flavour that gives this Stout a smooth, defined sweetness.

Recipe: Amber Man Buns

This recipe was created by Hofstede’s Country Barn and originally posted here.

Ingredients:  Beer-braised pork shoulder filling:

+ 2lbs boneless pork shoulder (Boston butt)

+ 2 tsp kosher salt, plus more

+ 2 tbsp vegetable oil

+ Freshly ground black pepper

+ 1 medium onion, thinly sliced

+ 2 x 355ml River Valley Amber cans (available in our Craft Cooler & Craft Camper) or approx. 1 1/2 x 473ml River Valley Amber cans (tall cans)

Ingredients: Buns and Assembly

+ 1 cup milk

+ 1 1/4-oz. envelope active dry yeast (about 2 1/2 tsp)

+ 1 tbsp light brown sugar

+ 3 cups all-purpose flour

+ 2 tsp kosher salt

+ 1 tsp baking powder

+ 1/4 cup unsalted butter, room tempature

+ Nonstick cooking oil spray

+ 3 tbsp baking soda

+ 1 large egg, beaten to blend

+ Flaky sea salt (such as Maidon)

+ Dijon mustard; cornichons, and a cold River Valley Amber (for serving)

Directions: Beer-braised pork shoulder filling

  1. Preheat oven to 325. Season pork with pepper and 2 tsp salt. Heat oil in medium Dutch oven or other heavy pot over medium high heat and cook pork until golden brown on all sides, 8-10minutes. Stir in onion to coat, then add River Valley Amber and bring to a simmer.
  2. Cover and cook in oven until pork is falling apart, 2 1/2 – 3 hours. Let cool slightly. Shred pork with 2 forks, mixing with braising liquid and onion; season with salt and pepper.
  3. DO AHEAD: Pork filling can be made 5 days ahead. Let cool; cover and chill.

Directions: Buns & Assembly

  1. Preheat oven to 425°. Gently warm milk in a small saucepan over medium heat until warm (do not let it get hot). Transfer to the bowl of a stand mixer and whisk in yeast and brown sugar. Let sit until yeast starts to foam, about 5 minutes. Add flour, salt, baking powder, and butter and knead with dough hook until dough is smooth and elastic, about 5 minutes. (Dough should not be sticky or tacky.)
  2. Lightly coat a medium bowl with nonstick spray and transfer dough to bowl. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in size, 1 1/2–2 hours. Alternatively, cover dough and chill overnight.
  3. Divide dough into 10 pieces. Using the palm of your hand, gently roll pieces on an unfloured surface into balls. Loosely cover with plastic wrap and let stand 10 minutes.
  4. Using the palm of your hand, flatten each ball into 3”-diameter rounds. Place 2 Tbsp. pork filling in the center of each round. Bring up edges and pinch together to create a parcel. Gently roll buns, seam side down, to close.
  5. Bring 2 quarts salted water to a boil and add baking soda.
  6. Line a rimmed baking sheet with parchment paper and spray with nonstick spray.
  7. Working in batches, boil buns 2 minutes (they will puff up and float, so don’t crowd the pot). Using a slotted spoon, transfer to prepared baking sheet, spacing about 1 1/2” apart.
  8. Brush buns with egg and sprinkle with sea salt. Bake, rotating halfway through, until golden brown, 20–25 minutes.
  9. Serve immediately with mustard, pickles, and a cold River Valley Amber or 2…

River Valley Amber

River Valley Amber has a deep, rich colour accompanied by notes of toasted malt & caramel, and a smooth, refreshing finish. A rare blend of both balance and complexity.

Recipe: Honey Lager Beernana Bread

This recipe was created by Hofstede’s Country Barn and originally posted here.

Serves: 16

Prep time: 15 minutes

Cook time: 55 minutes


+ 3 cups self-rising flour

+ 3/4 cup quick-cooking oats

+ 1/2 cup packed brown sugar

+ 1 1/2 cups mashed ripe bananas (about 3 medium)

+ 1 x 355ml Head Shaker Honey Lager can

+ 1/4 cup maple syrup

+ 2 tbsp olive oil

+ 1 tbsp sesame seeds

+ 1/4 tsp Kosher salt


  1. Preheat oven to 375. In a large bowl, mix flour, oats and brown sugar. In another bowl, mix bananas, Head Shaker Honey Lager and maple syrup until blended. Add to flour mixture; stir just until moistened.
  2. Transfer to a greased 9×5″ loaf pan. Drizzle with oil; sprinkle with sesame seeds and salt.
  3. Bake 55-60 minutes or until a toothpick inserted in center comes our clean. Cool in pan 10 minutes before removing to wire rack to cool.
  4. Freeze option: Securcly wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room tempature.

Head Shaker Honey Lager:

A collaboration with Reel West Coast, this Honey Lager is crafted for an outdoor lifestyle. Local honey adds a touch of sweetness that pairs perfectly with the clean, crisp Lager finish. A truly can’t miss West Coast experience.

We’re hiring: Sales Representative – Vancouver

The Sales Representative will provide sales services to current account customers and will grow that customer base within the Vancouver sales territory with a heavy focus on on-premise accounts. They will work with Sales Brokers within different territories as deemed appropriate. The Sales Representative is responsible for assuring that their territory stays efficiently on schedule with regard to sales to ensure we meet or exceed the goals set by the company. The sales service will include stocking, equipment set-up and equipment maintenance. They will champion the consultative sales and will keep their territories sales activities running smoothly with an approved budget. He or she will be skilled in dispute resolution and has the ability to travel throughout their territory. The Sales Representative will also represent the company at shows, conferences and events.

Read more

So, what exactly is a Cask Beer?

If you’re a veteran craft beer fan, then chances are you already know what a Cask is… this blog probably isn’t for you (unless you’re looking for a refresher)… no, this one’s for the new craft drinkers or anyone who’s seen our #BlastfromtheCask posts on social media and have kind of always wondered what the hell we were talking about. In a nutshell (in case you don’t want to read the full blog), Cask Beers are all about adventure. They give us a chance to try something new and fun, and most importantly allow our beloved customers to have an even more unique Old Yale experience. So, if you’re intrigued, keep reading to find out what a Cask is and why we love them…

What is a Cask and how is it made?

A Cask conditioned-beer (or real ale) is a beer that has been through a fermentation process twice; the initial or primary fermentation (which all of our Old Yale beers undergo), followed by a secondary fermentation and conditioning process, while no gas is added to a Cask, it has a natural carbonation due to the carbon dioxide that is produced – this provides a creamier head and generally lower-carbonation level than our packaged or draught product.

The secondary fermentation/conditioning process is done in a barrel-like container made of metal (you guessed it…) a Cask!

Once the beer has been through the full brewing process, a portion is transferred into the Cask. Priming sugars and yeast are then added and the secondary fermentation process begins.  This is also when additional ingredients are added for taste, flavour and to make it a unique beer experience. The Cask is then sealed and left to condition at cellar temperature for approximately two weeks. Once ready, the Cask is chilled, then tapped and served!

CAMRA – Campaign for Real Ale… 

In the early 1970s, an organization called CAMRA (Campaign for Real Ale Society of BC) coined the term ‘real ale’ for traditional draught Cask beers to distinguish them from processed and highly carbonated beers being promoted by big brewers. The organization is dedicated to the promotion and responsible consumption of natural, crafted beer, just like us at Old Yale Brewing! They’re a HUGE part of why we decided to create a weekly Cask program at Old Yale – to celebrate the tradition of Craft Beer while experimenting and of course, having fun!

What can I expect from a Cask Beer? 

One of the reasons we love offering Casks at Old Yale is because it gives us a chance to experiment with flavours and styles. Whether we’re adding different unique hops to the equation, playing with spices, fruit and teas or just giving our beers the ol’ boozy kick it needs, the opportunities are almost endless. Some of our favourite past “Blasts from the Casks” or “Blasts from the Past” if you will, are:

+ Oak Whiskey Porter (7.7%) – our rich, dark & delicious Himalayan Salted Caramel Porter conditioned on Whiskey soaked American Oak.

+ Mojito IPA (7.0%) – Our bold and hoppy West Coast IPA cask conditioned with Mint, Lime and White Rum.

+ Lime Match Blonde (5.0%) – our crisp, clean & straightforward Knotty Blonde Ale with herbal and floral notes from stone-ground Japanese Green Tea, complimented by citrusy, bright Limes.

+ Azacca Lupulin Pale Ale (5.0%) – perfectly balanced and refreshing Off Trail Pale Ale with a citrusy and tropical boost from the Azacca Lupuplin powder.

+ Mango Tequila Sunrise (6.5%) – Our smooth and tropical Moon Dance Mango Wheat conditioned on Orange Peel and White Tequila

Where can I try a Cask beer?

If you’re interested in trying a Cask, you’re in luck! They have become increasingly popular over the past decade and are quite the fan favorite here at Old Yale Brewing. Casks are an excellent way for you to try something different and experiment with beers you already enjoy, while celebrating the traditional side of Craft Beer.

In fact, every Wednesday in our Tasting Room, we tap a one-time only Cask at 2pm. We call it “Blast from the Cask” and it’s always a good time. To find out what each week’s Cask will be, follow us on Facebook, Instagram and Twitter, we release the Cask info every Monday. Cheers!


For Valentine’s Day, we spiced things up in our Tasting Room with our newest Beer Cocktail; “Love Bites”! And even though February 14th has come and gone, you can still enjoy this taste-bud tingling concoction in the comfort of your own home! And it only takes three easy steps (or four if you want to show off)!

You’ll Need:  


Step 1: Combine 1oz Fireball, .5oz of Galliano and .5oz of locally made Son’s of Vancouver Chili Vodka in your 12 oz Old Yale Brewing glass.

Step 2: Top with 10 oz of our River Valley Amber Ale.

Step 3: Garnish with Thai Chili

If you really want to get fancy you can slice the Thai Chili four times without cutting it fully off of its stem. Then place in cold water for an hour, and watch it bloom into a beautiful Thai Chili Flower!

We guarantee you that this spicy, sweet Beer Cocktail will help you turn up the heat! And with all the snow we’ve been getting, we wouldn’t blame you for making yourself a second.


A getaway to Manning Park for 4? Yes please!

Friends! We’ve teamed up with our friends at Manning Park Resort to give our followers the chance to win a 1-night stay in the new premium cabins! How fun right? Plus, we’re throwing in a $50 Old Yale Brewing gift card and 4 Old Yale Toques (gotta keep you warm!).

Here’s how you enter on Facebook:

  1. FOLLOW both Old Yale Brewing and Manning Park Resort on Facebook
  2. LIKE this post
  3. TAG the 3 lucky friends that you’d bring with you if you won!
  4. SHARE this post to spread the love

Here’s how you enter on Instagram

  1. FOLLOW both Old Yale Brewing and Manning Park Resort on Instagram
  2. LIKE this post
  3. TAG your snowy adventure buddy below in the comments

That’s it! You can enter as many times as you’d like, just make sure you tag a different person each time. Double your chances by entering on both Facebook and Instagram. We’ll randomly draw our lucky winner from the comments (Facebook + Instagram entries will be combined) on February 27th. You must be 19+ to enter this contest.

The winner will receive a 1-night stay in a premium cabin at Manning Park Resort for 4, 4 lift tickets, a $50 Old Yale gift card and 4 Old Yale toques. Bookings are subject to availability and must be used prior to April 2, 2019. Winner is responsible for coordinating their own transportation to and from Manning Park Resort. Good luck friends!