We’re a pretty satisfied bunch, but that doesn’t mean we aren’t covetous. Sometimes we see things out there that we just must have. Cool Things We Want is an archive of those earthly desires.
Our appetite for tasty and creative craft beer is bottomless. So the moment news of what students enrolled in the Diploma in Brewing and Brewery Operations program at Kwantlen Polytechnic University (KPU) have been brewing up lately landed in our inbox, we got awfully thirsty…
Called 桂 Reverie, the beer was conjured by second-year students Simon Bai, Lucy Chang and Long (James) Jin. A transportive Belgian Witbier-style quaff with authentic Chinese flavour inspiration, it was brewed using mandarin orange peel and Osmanthus flowers (a native Eastern Asian species traditionally used in tea and sweets). The result? A beer with a “fragrant and peachy flavour profile that harmonizes with spicy notes of coriander seeds” (coriander is a typical ingredient in Witbiers). Sounds like the perfect brew to pair with all of the Spring park hangs and picnics on the horizon.
But the beer news keeps getting better: 桂 Reverie is just the first in a line-up of six new brews included in the KPU Brewing Signature Series, which will be available to purchase in cans on Thursday, April 10th, from Everything Wine’s Langley location (100-19868 Langley Bypass), between 1pm and 4pm. Mark your calendars now, because you won’t want to miss your opportunity to stock up on these bad boys!
WHY WE CARE
In another life, I would have been enrolled in the KPU brewing program, which combines the figurative thirst for knowledge with the literal thirst for damn good beer by not only imparting all of the practical and scientific brewing knowledge and skills to the next generation of curious beer-lovers, but also encouraging their creativity in every aspect of the business: from the concept stage through to the brewing, packaging and marketing. BC is known for our rad craft beer scene, and although times are tough for the F&B/Hospitality industry across the board, now more than ever it’s important to grow our brewing culture, maintain a solid foundation, and feed it with fresh new ideas.
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