Our Beer

A complete list of Parsons beer, available, seasonal and sold out.

ALL BEER A-Z

Every 5-7 years the Atacama Desert in Chile, the driest place on earth, erupts into a flowery paradise after a severe rain. Soft floral hops on the open with a Champagne dry finish, we hope this Brut IPA inspires one to think beyond the obvious.

We brew this beauty annually, and this year was exceptional. A surprisingly slow 26-day ferment somehow managed to produce the strongest fruity esters we have ever seen from Escarpment Labs French Saison yeast. The taste and texture of dried fruit - apricots & figs - feature strongly through a malty backbone, topped by a super dry finish.

Our booziest barrel aged experiment to date, and a staff favourite. Expect a boozy hot open and a rounded dried fruit finish. Immeasurable thanks to Maggie from The Grange for helping us test the actual abv!

A smooth, dry, black lager featuring chocolate and coffee flavours without the bitterness of a stout.

Called Crushable for a reason - this traditional German Pilsner is made for a hot summer day. Unfiltered because it has nothing to hide. Using only German malt & hops make for a malt-forward open and a dry finish.

This Imperial Stout chimes in at 8.5% ABV without the slightest trepidation. Luscious dark cocoa and delicate coffee notes are evident within this malt-forward monster of a beer that maintains a velvety smooth balance despite its high.

This brew is a blend of multiple batches of The Son aged in bourbon and brandy barrels. Expect a fragrant winter spice nose with notes of vanilla and slight toasty flavours emanating from the oak. A thought provoking distinguished stout.

This brew is a blend of multiple batches of the Son aged in rum and rye barrels. The typical whisky punch, while still present, is mellowed by the rich mouthfeel of rum, balanced with the underlying texture of chocolate from the roasted malts. A thought-provokingly distinguished stout.

This is the barrel aged version of the Elder, aged in Old Forester Bourbon barrels. Luscious dark cocoa and toasty vanilla provide the backdrop for a warm boozy brew intended for fireside drinking.

This is the base recipe for our Devil's Right Hand Premium line of stouts - a chocolately smooth brew that will warm the cockles of your heart.

Prescribed by Victorian physicians for various maladies this variety of stout has a sweet creamy mouth feel balanced with delicate notes of caramel and coffee.

A Canadian wheat ale made with our farm's barley and Hastings County's red wheat. Made with Chinook hops from Pleasant Valley Hops, including whole cone fresh hops right into the whirpool for a 'fresh from the garden' verve! Light & flavourful. *BrewOn Certified

A recipe developed years ago with Big Spruce Brewing, Cape Breton for our annual Grape Harvest Party, this beer is a nod to local farmers. Auburn in colour with a malt forward profile that is balanced by the floral aroma of whole cone Cascade and Centennial hops straight off the bine from our little hopyard, Escarpment Labs Foggy London yeast, and 95% local grain malted by Barn Owl Malt. Thanks to Edgar & Catherine of Pleasant Valley Hops Ontario. *BrewOn Certified

Soft subtle malt backbone with an orangey auburn hue with hints of chamomile tea and as @ianchislett92 pinpointed a slight marzipan finish.

Our Farmer's Tan Harvest Ale recipe with whole cone Chinook and Saaz hops straight off the bine from our little hopyard, Escarpment Labs Foggy London yeast, and 95% local grain malted by Barn Owl Malt. *BrewOn Certified

Same subtle malty base with the mellow carbonation bringing forth hints of lemonpepper and mild tarragon.

Orange forward with a hoppy finish. In this version we used organic guava purée and fresh squeezed orange juice. Hopped with Azacca, Jaryloo & Equinox, contributing a mild hint of honeydew melon and a deep-rooted by subtle bitterness.

A smooth stout topped off with Samantha's father's organic coffee grown on the sloped coastline of the volcanic Lake Atitlan in Guatemala. Deep notes of toasty chocolate from dark malt grown in Patagonia, Chile, and an uncompromising coffee punch balanced by the citrus and herbal aromas of cascade and Williamette hops. *BrewOn Certified

Two of each version of our Farmer’s Tan Harvest Ale.

A recipe developed years ago with Big Spruce Brewing, Cape Breton for our annual Grape Harvest Party, this beer is a nod to local farmers. Auburn in colour with a malt forward profile that is balanced by the floral aroma of whole cone Cascade and Centennial hops straight off the bine from our little hopyard, Escarpment Labs Foggy London yeast, and 95% local grain malted by Barn Owl Malt. Thanks to Edgar & Catherine @pleasantvalleyhopsontario (and Conrad & Linda from Vines and Bines). *BrewOn Certified

Version 2 highlights Chinook and Saaz hops for a brew that is zesty and piney, and lingers on your palate like the scent of the boreal forest.

 

Aussie hop bonanza of a beer featuring Enigma, Vic Secret & Galaxy. Notes of pineapple and passion fruit with a super dry finish.

A true coast to coast collaboration to benefit Prince Edward County Learning Centre. A fragrant pineapple nose and an indefinable fresh dry crispness make this an absolute patio crusher. Heavily dry hopped with Hops Connect Sasquatch and Pleasant Valley Cascade hops, featuring Rahr Malting barley and Barn Owl Wheat and Escarpment Foggy London yeast.

A psychedelic, aromatic, dry-hopped pale ale with a floral nose. A tinge of sweet blueberry skin from mosaic cryo-hops and apricot and citrus notes from Amarillo hops.

(contains lactose)

Parsons will donate $1 from every Jimi Pale Ale sold to Darkspark.org

Rye on Rye - our Mousetrap Rye Pale Ale aged in rye whisky barrels. A cousin to the Kilted Mouse, the Kilted Moose is smooth despite a subtle rye whisky kick, and finishes like the malty cult favourite beer that is its base.

We took our Mousetrap Rye Pale Ale and aged it in rum barrels and out came a masterpiece - Caribbean spices on the nose and palate contribute a warming effect balanced by a mild sugar cane sweetness reminiscent of a Scotch Ale. Dangerously smooth.

An old school bitter malty Imperial IPA - not hazy or tropical and no notes of bubblegum. 85% local ingredients thanks to master craftsmen Barn Owl Malt, Pleasant Valley Hops Ontario and Escarpment Labs. Multi-stage kettle additions of Pleasant Valley Chinook hops meld together with Amarillo and Pleasant Valley Cascade finishing hops to lend a subtle juiciness and a twisted bitter finish worthy of the legend of the Marysburgh Vortex.

A style of beer we’ve been excited to do for years. You can expect a smooth, mellow lager with a malt-forward toasty and biscuity flavour profile that pays homage to the many small, historic breweries in Germany and Czech Republic. Enjoy any time of day with your favourite salty snack.

SUMMER SAISON
A dry Saison highlighting the complex flavour of Belgian Saison yeast. A tempered late addition of Australian Summer hops add an element of stone fruit, complementing the hints of banana and clove in what is otherwise a dry, session able brew. *BrewOn Certified ABVS: 5.3% IBUS: 17


YUZU PALE ALE
This beer encapsulates 1980s Japan - made with Sorachi Ace hops, yuzu juice and lime zest. Perfect for sunny days.
ABVS: 4.8% IBUS: 28

CRUSHABLE PILSNER
Called Crushable for a reason - this traditional German Pilsner is made for a hot summer day. Unfiltered because it has nothing to hide. Using only German malt & hops make for a malt-forward open and a dry finish. 

ABVS: 5% IBUS: 35

 

WESTY PALE ALE
A generously-hopped incredibly refreshing West Coast style pale ale named after our VW Westfalia beer delivery van. You'll find it hard to sip slowly. Dry-hopped with Simcoe & Citra for a hint of grapefruit zest.

ABVS: 5.7% IBUS: 42

A complex beer with the punch profile of Rye malt, balanced by the rich almost nutty flavour of Maris Otter. Throw in a modest late hops addition, and you have a beer that challenges every taste bud on your palate.

A big focus on oats in the grain bill of this 8.1% abv DIPA gives is a full mouthfeel without being sweet.   Honeydew melon and citrus from heavy handed Mosaic and Citra hop additions.  Have two back to back and it makes your face tingle, right @freshlemonadedave? Available in cans for the first time!

The most crushable of our Hula Hoop Sour Series. The addition of lactose and pink guava puree provide a distinct texture to this sour designed for a sunny patio. Heavily dry-hopped with Ekuanot, adding notes of orange peel and papaya.
The prickly pear fruit not only provides a deep neon pink hue, but lends this kettle sour beer notes of watermelon and bubblegum. A generous dry hop addition of El Dorado hops brings forth bright tropical flavours. We are pumped about this one!

The second release from our Hula Hoop series. Bright and opaque, sweet and tart with a light creamy mouthfeel - a perfect pairing for outdoor cooking and sunshine! (contains lactose}

Blended barrel aged stout. Blending beers has become a passion of ours at Parsons. The culmination of multiple experiments is this blend of our Eightball Milk Stout and our Devil's Right Hand base recipe aged in rum barrels. Mild rum spice on the nose and a warming effect that finishes with a distinct crème brûlée aftertaste. A multi-layered delectable feast for the senses. (contains lactose)

This beauty is a perfect patio crusher “beer for non beer drinkers”.   Aged on @pophamlanefarm ‘s black currants for seven months and finished with açai purée, it is slightly tart with subtle wine like tannins, a rounded sweetness and a champagne dry finish.

Inspired by long contemplative walks on Sandbanks Outlet beach at dusk, Soft Hues features all the tropical hoppy aromatic goodness of an IPA with the soft mellow finish of a lager. Dry-hopped with Galaxy and Mosaic hops, we can't wait to watch some County sunsets with this beautiful can, designed by Christine Flynn, in our hands.

Sample our current sour beers with this convenient Sour Four-Pack.

Prickly Pear Perfection Sour 

The prickly pear fruit not only provides a deep neon pink hue, but lends this kettle sour beer notes of watermelon and bubblegum. A generous dry hop addition of El Dorado hops brings forth bright tropical flavours. We are pumped about this one!

ABV: 4.8% IBUS: 25

Rizbal Mango Lassi Sour

The second release from our Hula Hoop series. Bright and opaque, sweet and tart with a light creamy mouthfeel - a perfect pairing for outdoor cooking and sunshine!

ABV: 4.8% IBUS: 15

 

When you're as impassioned by stouts as we are, it's hard to ameliorate one of our favourite recipes - but we have.  Technically now considered a Baltic Porter, this version of Stalwart has been fermented with Escarpment Laboratories Autobahn lager yeast, further mellowing the texture and finish of this smooth oaty chocolatey delicious beverage with subtle floral piney notes from Pleasant Valley Hops Cascade & Cluster hops.

A dry Saison highlighting the complex flavour of Belgian Saison yeast. A tempered late addition of Australian Summer hops add an element of stone fruit, complementing the hints of banana and clove in what is otherwise a dry, session able brew. *BrewOn Certified.

A deep chestnut brown ale topped by a near-white creamy head. Maris Otter and chocolate malt combined with English ale yeast lends this brew toasty toffee notes while the earthy floral attributes of Willamette, Fuggles & East Kent Golding hops make it a perfectly smooth brew.

A traditional English brown ale brewed to celebrate the Regent Theatres 100 year anniversary. Malty, nutty, with a subtle dried fruit undertone reminiscent of a fruit cake.

A generously-hopped incredibly refreshing West Coast style pale ale named after our 1972 VW Westfalia beer delivery van. You'll find it hard to sip slowly. Dry-hopped with Simcoe & Citra for a hint of grapefruit zest.

This beer encapsulates 1980s Japan - made with Sorachi Ace hops, yuzu puree and lime zest. Perfect for sunny days.

Archives

One-offs, past brews

Vic Secret and Pleasant Valley Centennial hops lend this dry pale ale a pineapple verve with a slight floral nose. A very beer garden friendly summer brew.

A blend of some of the best we have to offer: we took our Brown is the New Black Lager, and blended it with Pinot Noir and Chardonnay Grape juice from our Vineyard's 2019 harvest. You'll pick up subtle notes of grapes dipped in dark chocolate.

That uncle at every family bbq that asks all the uncomfortable questions, feeds the kids candy and always ends up fisticuffs - this one’s for him. The Son barrel aged in Papa Pilar rum barrels contributes a warming sensation and a smooth spicy undertone
Barrel aging Summer Saison in local Pinot Noir barrels lends this brew a slight vanilla and tart vinous character, complementing the hints of banana and clove from Escarpments Labs’ French Saison yeast.
Our Belgian tripel barrel aged in Pinot Noir barrels. Lightly carbonated with hints of dried fruit, and mulled wine spice. It tastes like a cup of Christmas cheer!

Cloudy by nature with a tart open, a subtle juiciness & lingering hints of crisp orchard fruit. Our small vineyard consists of 500 vines - Pinot Noir & Chardonnay. Upon harvest, the grape juice is blended with a golden ale and fermented together with Saison yeast. The result is something very unique - a hybrid that is 30% wine and 70% beer.

It's nearly impossible to make a maple beer that is palatable. Loving beer and maple syrup on their own doesn’t necessarily imply that combining them will turn out like peanut butter and chocolate! Our goal was to create a beer that had slight maple undertones without completely dominating the flavour and mouthfeel of the beer. So we leaned on an age old tradition of fermenting beer in oak barrels and teamed up with Kinsip House of Fine spirits. They use their barrels to age their maple syrup once they are b!eyond their shelf life for aging spirits! We brewed our premium Devil’s Right hand Stout - “the Son" and transferred 200L of the batch into a Whiskey maple barrel, pitched ale yeast and let nature do its thing. The result could have been disastrous, ending up either overly sweet or the yeast could have converted the maple sugars into a high ABV monster. Instead it turned out absolutely perfect - the toasty chocolate and coffee tones normally present were subdued and replaced with a tinge of maple. The slight maple nose and subtle aftertaste makes this a County collaboration we are proud of.
From our Hula Hoop Sour Series: Our take on a traditional German Gose, brewed with cracked coriander and pink Himalayan salt. Contains green mango, lime zest and ground pumpkin seeds. Pucker up, it's a tart one!

Appropriately named 'The Blender', Kirk's first foray into recipe development predominantly features malted oats. Deep amber in colour, drinking as smoothly as a breakfast shake. You won't realize til you stand up that it's 7.25% ABV. Pleasant Valley Hops Ontario cluster hops balance out the maltiness with mild floral undertones.

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