Our Beer

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

ALL BEER A-Z

Ingredients from as close to the intersection of County Road 6 and 49 where Parsons Brewing sits. @pleasantvalleyhopsontario Centennial hops provide the soft chamomile floral compliment to a simple @barnowlmalt grain bill. A well-rounded mellow smooth summer tipple.

DDHNESIPA - Double Dry Hopped New England Session India Pale Ale. Absolute patio crusher - juicy pineapple dominates on the nose and palate with a pillowy toasty bready finish

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.

A beer that brings to mind a favourite UK dessert while still following the German Reinheitsgebot beer purity law was a challenge. @Escarpmentlabs Uberweizen yeast providing the fruity banana esters and specialty malt lending this stout subtle toffee and distinct chocolate notes did the trick. Expect a full bodied mouthfeel, a dry chocolate finish and highly satisfied tastebuds.
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.

Sour beers have a long history in Germany, typically two distinct styles - Berliner Weisse and Gose.  Cadence is a North American take on a German classic with local Barn Owl barley and wheat and a modest dry-hop addition of Triumph hops for a subtle stone fruit pop.

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 ABV.

This brew is a blend of multiple batches of The Son aged in bourbon, rye 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 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.

Second in this year's series of beers using Escarpment Labs' Uberweizen yeast.  The pronounced banana fruity esters are moderated by a fuller body malty biscuity texture and mouthfeel and lower carbonation.  Distinct Autumn vibes.  

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.

Our annual fresh hop version of one of our summer seasonals. Cascade straight from our hopyard in the whirlpool and local Barn Owl barley and wheat make this a 100% local brew. *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 includes whole cone Saaz hops straight off the bine from our small hopyard, Escarpment Labs Foggy London yeast, and 95% local grain malted by Barn Owl Malt. Zesty and piney, this batch has a lingers on your palate like the scent of the boreal forest.

This seasonal favourite highlights how strawberry and mango puree can be folded into an IPA without detracting from the fact that it is still a beer.  It's high ABV is masked by the texture, mouthfeel and dominant rounded fruitiness in this unique brew, while the hops and malt take a back seat.
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
A German classic with an Ontario take, using Escarpment Labs' Uberweizen yeast.   Fruity esters are prevalent from the onset, with banana taking centre stage and finishing light and crisp.
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

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.

At times it's hard to foster a glass is half full mentality. Thankfully with beer, you can always drink your mistakes. When roasted malt erroneously ends up in a batch of Soft Hues Dry Hopped Lager, you stomp your feet, scream expletives and change course. We threw in a whack load of @Pleasantvalleyhopsontario Cluster hops and fermented with ale yeast, making it a soft mellow mongrel of a slightly zesty toasty ale, a beautiful oops. Introducing Klüster Fük.

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 it 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? 

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.
To pay homage to this memorable town we introduce Polička Czech Pilsner.  Brewed with floor malted Czech barley and fermented low and slow this unfiltered Czech Pilsner is Barry Manilow smooth with the renowned balanced zestiness of Czech Saaz hops. 
na zdraví !
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!
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.

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.

Much more fruit forward than this year's earlier version, bursting with fruit flavours from freshly picked raspberries, gooseberries, black currants and strawberries from Campbell's Orchards. Mildly tart with a balanced sweetness it is the perfect accompaniment for any beach/patio/beer garden gathering.

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. A collaboration with renowned Canadian mixed media artist Christine Flynn, this brew is a perfect year-round accompaniment to an appreciation for nature’s beauty.

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

 

An impregnable fortress of a beer - a sweet almost creamy mouthfeel from the oats balanced with the spicy bitterness of chocolate rye malt round out this stout. This year's version fermented with Escarpment Labs' Premium Pils lager yeast is extra smooth! *BrewOn Certified

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.

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.

A staff favourite from our Hula Hoop Sour Series, not brewed since 2019. Our take on a traditional German Gose, brewed with cracked coriander and pink Himalayan salt. This version contains kiwi puree, lime zest and ground pumpkin seeds and is sure to challenge every taste bud on your palate!
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!
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.

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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