Brewery flagship, a Belgian Saison with notes of citrus, coriander, peppercorn and bubblegum.

Session Pale Ale Heavily hopped with Simcoe hops. Piney, resin, dank, aroma, with a light malt sweetness. Full bodied and full of flavour despite its low abv.

A legendary NEIPA featuring a blend of 5 hops giving a smooth taste everytime.

Brett beer aged in red wine barrels 750 ml bottle

Belgian single, notes of citrus and peppercorn.

Japanese hops in a Belgian beer! Lemon aromas complemented by fruity Belgian yeast and a dry finish.

Single Hop Amarillo IPA 500 ml bottle

This is a classic red ale for St. Patricks Day. Amber with a slight roast and sweet raspberry ending dry and light so you can have more then one.

An easy drinking stout with big chocolate notes. Smooth and rich, much like the video.

Malts: Maris Otter, Flaked Barley, Brown, Chocolate, Carafa Special

Hops: Magnum, Ahtanum

What is this beer you ask? Well it is our collaboration with our friends at Sawdust City in Gravenhurst and we decided to brew a very special beer for this very special day. We are talking about Pi Day, March 14 of course. This particular beer is a 3.14% cherry pie saison with nice bready malt body blended with tart cherries.

A big punch of lemon and orange in the aroma and low bitterness. Perfect for a weekday pint on a patio!

Project Orange is another beer fermented with Brettanomyces. We zested 40lbs of oranges and tossed them in the beer. This beer has big notes of orange, melon and a funky aroma and flavour.

Session pale ale with tropical fruit aromas and dry finish.

Combining our farmhouse yeast with Mosaic and Citra gives huge tropical fruit aroma and flavour. A light body makes this one great for returning to.

Brown in colour but light in body this beer has notes of Belgian candy sugar and spice with just a hint of chocolate covered raisins.

A true farmhouse ale with saison yeast and brett, conditioned for weeks to release the funk and spicy aromas.

Malts: Pilsner, Rye, Abbey, Wheat, 2-Row

Hops: Magnum

For the Jane Bond 20th Anniversary, a dry-hopped blonde ale with big citrus and tropical fruit aromas.

A perfect springtime beer! Nutty and smooth with a light malt body. Super sessionable.

Style: Alt Beer

Hops and malt smash together in a beer that’s as unique as the filmography of its namesake.

Chocolate and roasted grain come to mind as the piney, dank hop aromas come through on the finish.

A hopped up Brown Ale? Why not! Combining two of our favourite styles, dark beer and hop forward beer, we’ve created a monster. On the nose, dank hop aromas of pine and spice followed by a curious chocolate and roasted coffee finish. A smooth, creamy body leads to chocolate and slight hop bitterness with a mildly sweet finish. At only 5.5% abv, you’ll be coming back for another James soon… But hurry! It won’t last long!

Rich and chocolately with a creamy mouthfeel. Brewed with 11 different malts, a true monster.

Malts: 2-row, carafoam, Vienna, Munich II, Wheat, Chocolate, Carafa Special I, Brown, Caramunich III, Rye, Crystal 110

Hops: Magnum

Our Belgian Pale Ale series. This batch features locally grown Cascade hops with big notes of lemon and citrus and a slightly bitter finish.

Caramel on the nose accompanied by candied raisins, finishing with pleasant warmth in a surprisingly light bodied beer.

A session pale ale with nice tropical fruit aromas

Malts: Pilsner, Abbey, Wheat

Hops: Kohatu, Topaz

A collaboration with Hoppy Sundays.

An incredibly easy drinking Imperial IPA with citrus and dank hop aromas, while still a dry finish.

Malts: Pilsner, 2-row, Vienna, Abbey

Hops: Citra, Columbus, Summit

IPA style. Hop juice. Aromas of lemon and grapefruit with a light body and dry finish.

Barrel Aged Abbey Style Dubbel

Everything our Dead Now Dubbel has plus a barrel. Raisins, figs, plums, wine and oak hide this 8.6% well making it a great beer for sharing.

A Belgian classic. Notes of spice and dried fruit with a slight warmth on the finish. Liquid love in a glass. Malts: Pale, Caraaroma, Special W, Abbey. Hops: Magnum, Styrian Goldings

Our single hop IPA brewed with Mosaic.

Malts: German Pale, Pilsner, Vienna, Rye, Wheat, Abbey

Hops: Mosaic

A classic porter with a creamy mouthfeel, dark chocolate aromas and a subtle finish of roasted grain.

Malts: Maris Otter, Crystal, Chocolate, Carafa Special I, Flaked Oats, Carafoam

Hops: German Magnum

Barrel-Aged Farmhouse Ale

Brewed late 2014 this beer has sat in barrels from Stratus Winery until now. Aged with brett, the aromas are light funk and oak with a hint of spice.

Hop juice. Aromas of earthy hops and fresh citrus with a light body and dry finish.

Our single hop IPA brewed with Mosaic.

Malts: German Pale, Pilsner, Vienna, Rye, Wheat, Abbey

Hops: Mosaic

A black saison brewed using our house saison yeast.

Malts: Pilsner, Carared, Caramunich, Wheat, Carafa, Chocolate

Hops: Magnum

Our Belgian Single aged on Chardonnay staves for 6 weeks. Dry and spicy with a slight wine note.

A dry-hopped version of our flagship, a Belgian Saison dry-hopped with Citra, Mosaic and Centenniel hops giving it a really big grapefruit nose and mouthfeel. Yeast: Belgian Saison, Malts: Pilsner, Munich II, Wheat Hops: Styrian Golding, Magnum, Citra, Mosaic, Centenniel

Imperial Farmhouse Saison

Collaboration beer brewed by Block 3 and Short Finger Brewing Company for Kickoff Bill’s Birthday Bash.

A Belgian Saison that spent 8 months in red wine barrels from Stratus Winery, aged on Brettanomyces. It has subtle oak, red wine and barnyard funk from the Brett. Yeast: Belgian Saison, Brettanomyces Malts: Pilsner, Vienna, Wheat Hops: Magnum

Our farmhouse yeast with mounds of hops lends huge tropical fruit aromas and flavour in a dangerously easy drinking beer.

A robust porter made with fair trade, cold brew coffee from Eco Cafe in our hometown of St Jacobs.

Single Hop Wet Hop IPA 500 ml bottle

Our Belgian yeast with Mosaic and Sorachi hops give a huge tropical fruit aroma and flavour. Style: Belgian IPA

Our take on a traditional Belgian Quadrupel, notes of dried fruit (cherries/raisins) with a warming dry finish. Malts: Pilsner, Abbey, Caraaroma, Special W, Chocolate Hops: German Magnum

A pale high alcohol beer created by the Monks in Belgium. Sweet malt with slight biscuit and a light hop finish.

Brewed with local maple syrup, it has a touch of sweetness with notes of maple and coffee. Malts: Maris Otter, Brown, Carafoam, Crystal, Carafa Special Hops: Magnum, East Kent Goldings

Style: Belgian Witbier Refreshing, elegant, wheat-based Belgian ale with notes of coriander and orange peel.

Red Wine barrel-aged Golden Ale A golden ale that spent over 9 months in red wine barrels. Big oak/red wine nose yet dry. Highly drinkable.

A dry hopped kettle sour. Citrus and fruity aroma from Columbus, Citra, and Simcoe hops followed by a refreshing acidity and light body.

Refreshing American style IPA, made only with citra hops, boasting a bold citrus flavour and aroma.

Style: Brett Pale Ale A hoppy pale ale fermented with brettanomyces, then dry hopprd with Simcoe and Amarillo for a fruity and citrusy aroma and flavour with a dry finish

A 4.2% Irish Stout. Roasted coffee notes with a creamy mouthfeel. Malts: Maris Otter, Roasted Barley, Flaked Barley Hops: Nugget

IPA hopped with wild native Ontario hop.

Dry-hopped wit beer

A collaboration with Half Hours on Earth. This farmhouse ale is made with spelt and rye. Light, easy drinking, and sessionable.

An intentionally soured single barrel version of the Goldie.

A breakfast porter brewed with lactose.
Malts: Maris Otter, Roasted Barley, Flaked Barley, Chocolate, Crystal 110, Carafoam, Oats, Cararoma Hops: Styrian Goldings

A barrel-aged Belgian golden ale. aged 1 year in second use resident wine barrels.

Barrel Aged Brett Saison. Its a thing. That we age in barrels. Barrels are still a thing, right? Aged in wine barrels for a year, strong fruity and funky brettanomyces flavour, with a dry finish.

Collaboration with Mike Farwell. A piney and fruity IPA with portions of proceeds going to Cystic Fibrosis.

A mildly bitter ale showcasing a piney, berry like aroma with a malt backbone. Features Hull Melon, Belma, and Mosiac Hops.

Style: Saison with Niagara peaches and apricots. A saison fermented on top of several hundred pounds of fresh Niagara peaches apricots with wild yeast and brettanomyces. Dry, tart, with a fruit forward aroma.

Aged in red wine barrels for a year with rich tones of chocolate and coffee

Brett conditioned Farmhouse Ale made from a blend of 5 different beers. Bottle conditioned with brett for 3 months.

A Belgian style dark strong ale spiced with ginger and star anise in the boil, and fermented with pinot noir wine juice for a dry wine finish.

A light fruity beer with firm, grainy maltiness, and caramel flavours, showcasing traditional American hops.

Belgian IPA made with exclusively Ontario grown ingredients. Hops from Hayhoe Hops and malt from Barn Owl Maltings. Fruity, floral, and lightly citrusy.

A German style of Sour Wheat ale. Lightly tart, with a light body, refreshing acidity, and slightly citrus note from the addition of coriander and sea salt. High Poundability.

Funky, dry, grassy saison featuring unconventional grains such as spelt to profile an old world flavour.

A Block 3/Short Finger Brewing collaboration sour.

White Stout Pale, full-bodied ale with hints of chocolate, cold brewed coffee, and American hops. Brewed in collaboration with the breweries of the Waterloo-Wellington Craft Collective.

Bright malt aromas and a hint of sweet caramel on the finish with a light hop presence. Prost!

Dry hopped kettle sour. Citrus and fruity aroma from columbus, citra, and simcoe hops, followed by a refreshing acidity and light body with grapefruit and guava puree added post fermentation.

Hype was brewed using pilsner malt and flaked wheat with Nugget hops then aged for several months in Block 3’s oak foeder with a special yeast blend and several strains of brettanomyces and lactobacillus.

Style: DDH Pale Ale with Ekuanot Lupulin Powder Pale ale hopped exclusively with Eukanot cryo powder. Huge hoppy aroma of melon and citrus. Light bodied with a dry finish.

Belgian Witbier. A collaboration with Folly Brewpub in Toronto, this Witbier features orange peel, coriander, lime juice, and Thai Chili.

Wine Barrel Aged Rye Saison A rye saison aged for a year in Ontario Red Wine Barrels with brettanomyces. Dry, tart, tannic, with a fruity aroma and spicy finish.

Strong aroma and flavour of vanilla and coconutfrom the barrel aging process, along with roasty chocolate and coffee tones.

Style: Foeder Aged Saison Bio.SE was brewed using pilsner malt and flaked wheat with Nugget hops then aged for several months in Block 3’s oak foeder with a special yeast blend and several strains of brettanomyces and lactobacillus and second use blackberries.

A saison aged in red wine barrels with Brettanomyces var Drie. Dry, funky, and fruit forward with an aroma of oak and pineapples.

Farmhouse Ale with Pinot Noir grapes A dark farmhouse ale fermented in wine barrels with pinot noir grapes. Strong aroma of wine and oak, with a light acidity and farmhouse funk.

Style: Barrel Aged Brett Saison A saison fermented with brettanomyces, aged in red wine barrels, then re-fermented on Blueberries and Raspberries.

Dry Hopped Brett Saison All Ontario pilsner malt, wheat, and rye form a light grainy base, with a fruity and citrusy aroma from the dry hopping with a light brett funk. Collaboration with Escarpment Labs

Oak Aged Apricot Gose Foeder fermented sour wheat beer aged on several hundred pounds of Niagara grown apricots. Collab with Resurgence Brewing Co. Buffalo, NY.

Biere de Coupage - a Block Three and Sawdust City collaboration

Barrel-aged Brown Sour

A Czech Pilsner dry-hopped with Czech Saaz hops to give it a earthy/grassy note.

A German style of Sour Wheat ale. Lightly tart, with a light body, refreshing acidity, and slightly citrus note from the added peach and sea salt.

Peach Saison