Join us Wednesday, January 24th for our first 2018 edition of our Brewmster's Dinner series.

This custom created four-course dinner is designed by our Chef Peter Skwaruk and paired seamlessly with craft beer from Category 12 Brewing.

Category 12 Brewing, Victoria BC

Category 12’s head brewer and founder, Michael Kuzyk, has been brewing beer for nearly 20 years and has his doctorate in microbiology and biochemistry from UVic. After leading the creation of several world-class research labs, he decided it was time to make his own – dedicated to the pursuit of exceptional beer.

Michael’s obsession with great beer, recipe optimization, and meticulous record keeping practices–honed during his research days–make him a brewer to be reckoned with.



Wild IPA, 6.9%

Our Wild IPA is fermented with an untamed wild yeast call Sacc. trois. This yeast imparts an enticing tropical fruit aroma with a slightly tart finish that complements our hop profile. The result is an assertive IPA with layers of luscious fruit, citrus and spicy character.

First Course

Disruption, Black IPA 6.7%

This black IPA is a calculated anomaly. It looks big and scary like a stout, but it drinks like an IPA. Close your eyes, you’ll never guess how far into the dark you're sinking. With its fresh hop aroma and roasted malt flavour, Disruption is a whole new beast.

Sunflower Cassoulet

White bean stew with toasted cumin scented sunflower seeds

Second Course

Anomaly, Bourbon Barrel Aged Belgian Ale 8.9%

Aged in American Oak bourbon barrels, an assertive bourbon character is tempered by notes of dark fruit, sweet vanilla, and coffee. Hints of candied sugar and clove peek through toasted malts in this lovingly blended barrelholder release.

Korean Street Taco

Gochujang spiced pork with roasted beet slaw


Subversion, Imperial IPA %8.7

Subversion is a big, boldly flavourful IPA that balances a strong hop character with a medium-full body, making it the perfect, easy-drinking accompaniment to all sorts of scheming.

Maple Flatiron and Prawns

Charred flatiron steak and chili lime prawns


Wild Saison, 6.3%

With Brettanomyces & Loganberries

This harvest-driven release captures the fleeting ripeness of local loganberries, married with the delicate fruity aromatic esters and spice of a mixed Brettanomycesfermentation to produce a delicate, yet complex, and delicious farmhouse ale.

Peanut butter Truffles

Strawberry and port coulis

Guests may cancel up to one-week prior to the event.*