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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.

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.


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.


Valentine’s Day: Beerly Beloved Food Pairings

Craft Beer, Food, and Treats; is there a better trio? With Valentine’s Day upon us, we thought getting all three of them together would be a pretty great way to celebrate. Whether your plans are to binge on candy with friends, eat ice cream alone, or have a romantic meal with your main squeeze, we’ve got a beer for it. So “beer our Valentine” and indulge in one of these delightful pairings…

Knotty Blonde Ale & Chocolate Covered Strawberries

Get Knotty this Valentine’s Day by pairing chocolate covered strawberries and our crisp, clean and straightforward Knotty Blonde Ale. Chocolate covered strawberries have always been a romantic classic, and while they are often paired with champagne, we believe our Knotty Blonde Ale is a much better choice, leaving room for your palette to enjoy the full flavor of juicy strawberries and rich chocolate. 

BC Backyard Lager & Figs

We’ll admit it, figs are a pretty obscure pairing to suggest for V-day. But hear us out… Figs have been largely associated with fertility, and ancient Greeks even had a rather, for lack of a better term, intimate ritual to celebrate the fig harvest season. So, it’s pretty easy to say that Figs are quite a bit “sexier” than people give them credit for! Pair these with our BC Backyard Lager to balance out the sweetness of the fruit, and you’ve got yourself a match that even Cupid himself would approve of!  

Moon Dance Mango Wheat & Hershey’s Kisses

Who doesn’t want their Valentine’s Day to be filled with dancing and kisses! Notes of Mango will do the tango on your taste-buds with our fruit Moon Dance Mango Wheat. Pairing our juiciest beer with the classic choice of Hershey’s Kisses allows you to enjoy the sweetness of both without it being too overpowering. Not that we think you could ever be too sweet ; ) 

West Coast IPA & Flowers 

What could possibly be better than flowers on Valentine’s Day? Why, Flowers and Craft Beer of course! With its very own floral bouquet of flavours, we thought our bold and hoppy West Coast IPA was the clear choice for this pairing – though we don’t actually suggest eating the flowers… our IPA is floral enough!

Off Trail Pale Ale & Fondue 

Valentine’s Day is cheesy, we know, but wanted to make it even cheesier with this food pairing. Spend your evening dipping pumpernickel and other savoury snacks into a fountain flowing cheese and match it up with our perfectly balanced & refreshing Off Trail Pale Ale. This combo is so delicious, it’ll make you melt too! No fondue fountain? No Problem! You can also opt for our Off Trail Pale Ale Cheese dip recipe. Nothing says “I’m Fondue of you” like beer and cheese!

River Valley Amber & Cinnamon Hearts

If you’ve got a burning love for your sweetie, we suggest that the two of you spice up your evening by coupling our River Valley Amber with the ever-so-classic cinnamon hearts. This pair will create a sipping experience that is as unique as your love for each other *audience aws*. The cinnamon complements the malt & caramel of our Amber so nicely, you’ll wish it was Valentine’s Day, Everyday!

Sasquatch Stout & Oysters

We’re sure you we’re expecting to see Oysters on our list, but we wouldn’t blame you for raising an eyebrow when we suggest that you team them up with our award-winning Sasquatch Stout. When it comes to culinary science (#science), they make a lot more sense than you would expect. When paired together, the saltiness of the Oyster and the richness of roast and chocolate will be enhanced, complimenting the bitterness and leaving you a smooth, and “sensual” finish. Not to mention that Oysters, Chocolate and Coffee are all considered, you guessed it, Aphrodisiacs.

Screaming Banshee Irish Cream Stout & Vanilla Ice Cream

Not all these pairings were made for lovers, we’ve got you covered if you’re your own Valentine with our Screaming Banshee Irish Cream Stout paired perfectly with Vanilla Ice Cream (preferably a whole tub of it!). What was once plain vanilla ice cream will now be complimented by rich notes of chocolate and coffee, even more smooth and sweet! So, grab yourself a spoon and throw on a sappy rom-com (or a horror movie, whatever suits you) and enjoy.

Himalayan Salted Caramel Porter & Chocolate Cupcakes

Every “kiss begins with Cake”, that’s the slogan right? Well we’re making it one with Chocolate, Salted Caramel and Cake. Though our Himalayan Salted Caramel Porter is already malty, rich and delicious, we suggest going all out with this pairing if you’ve got a sugar craving that you just can’t satisfy. Is there really a better day to totally binge out on chocolate? We didn’t think so! 

Vanilla Cardamom Imperial Red & Creme Brule

 As one of our Trailblazers, you’re going to want to enjoy this limited release while you still can, so pair it with Crème Brule this Valentine’s Day and you won’t be sorry. The silky smoothness of vanilla will be brought to the forefront in both the dessert and our delicious Vanilla Cardamom lmperial Red. Say “be mine” this Valentine’s Day with this sweet pairing!

Beer & More Beer

If for some reason you don’t fancy any of these pairings, you can always stick to the star of our show: beer! Spice it up on Valentine’s Day with our Craft Cooler or Craft Camper variety packs because showing someone you love them is easy with beer!

Beer Cocktail: Mango Mai Tai

We won’t be the first to say it; it has been COLD out here in Chilliwack! Just when we thought that we were having a nice and warm winter, a cold snap sneaks up on us. But here at Old Yale Brewing, we’ve been keeping warm our latest exotic Beer Cocktail; Pete Pies Muay Thai Mango Mai Tai. Inspired by our resident Muay Tai master, Pete, this delicious Beer Cocktail is smooth and tropical. But don’t let its sweetness fool you because this drink packs some serious punch!


• 1oz Malibu

• 1oz Black Rum

• 1oz Cointreau

• 1oz Lime Juice

• 0.5oz Simple Syrup

• Our Moon Dance Mango Wheat Ale

• 3 Dashes Bitters

• Pineapple, cherries, and a drink umbrella

Step 1: Add Malibu, Black Rum, Cointreau, Lime juice, and simple syrup to a 12oz Old Yale Brewing glass.

Step 2: Top with 5.5oz of our Moon Dance Mango Wheat Ale.

Step 3: Shake in 3 Dashes of Bitters.

Step 4: Garnish with pineapple, a cherry and a drink umbrella.

Step 5: Take a sip, close your eyes and pretend you’re somewhere warmer.

And voila! A drink that will help you forget all about winter.  


Beer Cocktail: Midnight Negroni

It’s 2019, and what better way to celebrate a new year than with a new Beer Cocktail! At Old Yale we love to try new things, and our Beer Cocktails are no exception. We are always trying to keep things fun and fresh, so we just had to share our delicious Midnight Negroni. Try this refreshing and easy recipe at home!    


Step 1:

In your 12 oz. Old Yale Brewing glass, add 1oz of Gin, 1oz Sweet Vermouth and 2 oz Aperol.

Step 2:

Top up glass with 8 oz of our award-winning Sasquatch Stout.

Step 3:

Garnish with a fresh twist of Orange.

And there you have it! A classic favorite with a delicious Old Yale twist.  


Recipe by Joanna, Old Yale Brewing Tasting Room Manager.

Beer Cocktail: Cool Beans Winter Radler

Coffee lovers unite! This new Beer Cocktail recipe is not only insanely easy, it’s also COOL BEANS, and the answer to all those caffeine cravings!

Here’s our recipe for the Cool Beans Winter Radler, featuring our award-winning Sasquatch Stout…


  • Sasquatch Stout
  • Cold brew

Step 1:
Fill your 12 oz. Old Yale Brewing glass half way with our coffee, chocolately & mysterious Sasquatch Stout

Step 2:

Top the rest of your glass with Cold Brew (your fave, we used JJ Beans)

See how easy that one was??

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager.


Beer Cocktail: Dark & Stormy Blonde

It’s Dark, it’s stormy… but it’s also crisp, clean & straightforward. Here is our Dark & Stormy Blonde Beer Cocktail recipe:

A Dark and Stormy Blonde

  • 4 oz Phillips ginger Ale
  • 4 Dashes Bitters
  • 1 oz Lime Juice
  • 2oz Dark Rum
  • Top with Knotty Blonde
  • Garnish with Lime Wedge


• Old Yale Brewing Knotty Blonde Ale
• Phillips Ginger Ale
• Your favourite Dark Rum
• Fresh lime juice
• Bitters
• Lime wedge

Step 1:
In your 12 oz. Old Yale Brewing glass, add 4 oz. of Philips Ginger Ale and 4 dashes of Bitters

Step 2:
Add 1 oz. of Fresh Lime Juice

Step 3:
Add 2 oz. of your favourite Dark Rum

Step 4:

Top the rest of your glass with our Knotty Blonde Ale and garnish with a Lime wedge.

It’s that easy! Cheers, friends!

Serves 1

Recipe by Joanna, Old Yale Brewing Tasting Room Manager.