Brewed in collaboration with Jordan St. John (Beer Author & Historian) on our 7bbl pilot system using all Ontario hops (The Tavistock Hop Company). The recipe was designed to recreate a turn of the century cream ale.
Working Backwards is the sort of beer that people would have been making as lager caught on in North America at the beginning of the 20th century. We've used hops from the Tavistock Hop Yard in Tavistock, Ontario in order to give it some of that home grown accent that would have existed in Ontario beers at the time. In this case, it includes several varieties. Newport, Glacier, Rakau and a variety of Canada Red Vine that the hop yard refers to as Heritage. It is probably the same strain people would have been brewing with around London, Ontario from the 1870's onward. In this instance, we've used modern hopping techniques to pull out some lemon and vanilla character from the hops. It's a good example of what you can do with Ontario hops and what the terroir is capable of.