19,418 Ratings
Score: 3.76
2 Crows Brewing
11 hours ago
Hey NB pals! You’re gonna want to check this beauty out — our collab with pals Niche Brewing is finally ready!
2 Crows Brewing
1 day ago
2 Crows Brewing
2 days ago
We've got a new beer coming at you this Saturday at noon! Brewed with our pals Dageraad Brewing out of Burnaby, BC, Fool's Errand is a foedre aged wild saison. Featuring a base of European Pilsner malt, Triticale, and a touch of Munich malt, the beer was hopped lightly in whirlpool with Sterling and Huell Melon hops before being fermented in foedre with a host of house yeast cultures. Allowed to condition in foedre for about 4 months before being dry hopped with Loral, Huell Melon, and Citra, then can-conditioned with the addition of champagne yeast. To be totally transparent, this this is actually attempt 2 at this brew. Attempt one was brewed with Dageraad the morning after the 2018 Canadian Brewing Awards gala in which Dageraad took home Brewery of the Year, and we received more awards than we expected. Needless to say the brew day way rough -- it truly was a Fool's Errand. The beer we made sat in foedre for about 7 months, and the flavours the mixed fermentation gave us really weren't working with what we envisioned for the beer so we made the tough but necessary decision to dispose of it and re-brew. Batch 2 is definitely what we aimed for, this beer rules and we’re really excited for how it turned out! Super bright, lightly tart, with big melon and orchard fruit character and a balanced bit of funk. Label design by Midnight Oil Print & Design House, photo by Grant Chisholm
2 Crows Brewing
6 days ago
We’ve had a few calls about our hours this Easter, we’re here slinging rad beers the whole weekend!
2 Crows Brewing
7 days ago
FYI, we’re open regular hours all long weekend — swing by and grab some beers to keep the Yeaster Bunny hydrated.
2 Crows Brewing Claim
1932 Brunswick Street
Halifax, NS B3J 2G7
+1 (902) 422-0222
Mon 12:00 PM - 10:00 PM Open Now
Tue 12:00 PM - 10:00 PM Open Now
Wed 12:00 PM - 10:00 PM Open Now
Thu 12:00 PM - 12:01 AM Open Now
Fri 12:00 PM - 12:01 AM Open Now
Sat 12:00 PM - 12:01 AM Open Now
Sun 12:00 PM - 10:00 PM Open Now
Craft brewery in downtown Halifax
Style: IPA - American
ABV: 7.3%
IBUs: 64
# Ratings: 3,046
Score: 3.79
Northeast IPA fermented on wild yeast.
Style: Witbier
ABV: 5.1%
IBUs: 13
# Ratings: 1,641
Score: 3.71
Dry-hopped witbier.
Dare To Dream
Style: Saison / Farmhouse Ale
ABV: 5.4%
IBUs: 21
# Ratings: 488
Score: 3.62
Dark saison
Wild Skies
Style: Sour - Fruited
ABV: 5.2%
# Ratings: 481
Score: 3.88
Style: Sour - Ale
ABV: 4.9%
# Ratings: 1
Score: 4.00
A Sauvignon Blanc barrel aged sour with lemongrass and sea salt. Brewed with a base of Pilsner malt, spelt, and oats, this beer wasn’t boiled during the brewing process and was instead just whirlpooled warm with a small amount of Azacca and Galaxy hops. The beer was fermented in stainless with a blend of lacto, brett, and sacch cultures, before being transferred to Sauvignon Blanc barrels. The beer spent about 5 months in barrel, before we added fresh lemongrass stalks and pink Himalayan sea salt before transferring back to stainless. Finally we packaged the beer with champagne yeast and let it condition in bottle for about 2 months.
Style: Saison / Farmhouse Ale
ABV: 4.6%
IBUs: 17
# Ratings: 1
Score: 3.75
Style: Sour - Ale
ABV: 5.3%
# Ratings: 1
Score: 0.00
Sauv blanc barrel aged sour with apricot, honeycomb, and saffron.
408 Months
Style: Saison / Farmhouse Ale
ABV: 4.9%
IBUs: 15
# Ratings: 1
Score: 0.00
Brewed in collaboration with our Albertan pals Annex Ale Project, 408 Months is a foedre aged farmhouse ale with Pomace. Featuring a base of Pilsner malt, spelt, and flaked oats and hopped with Enigma and Nelson Sauvin hops. Fermented first in stainless steel with a white wine yeast, and then transferred to foedre with a blend of different saccharomyces and brettanomyces farmhouse yeast strains. After fermentation, we added roughly 200kg of pomace, courtesy of the super super kind folks at both Benjamin Bridge and L'Acadie Vineyards.
Getting There
Style: American Wild Ale
ABV: 5.6%
IBUs: 3
# Ratings: 1
Score: 3.25
Getting There is a Foedre-Aged Belgian Golden Sour, relesed for 2 Crows’ 2nd Anniversary Sour Sunday event.
Perfect Recreation
Style: IPA - American
ABV: 6.1%
IBUs: 44
# Ratings: 1
Score: 4.25
BlackBerry Collins
Style: Sour - Fruited
ABV: 5.3%
# Ratings: 1
Score: 0.00
Style: Pilsner - Other
ABV: 4.8%
IBUs: 28
# Ratings: 1,117
Score: 3.53
Oat Pilsner
Style: Pale Ale - Belgian
ABV: 3.5%
IBUs: 13
# Ratings: 1,072
Score: 3.58
Hawaiian Ivory
Style: IPA - Milkshake
ABV: 6.3%
IBUs: 47
# Ratings: 483
Score: 3.71
Reminiscent of a fruit smoothie, this is a juicy & aggressively dry-hopped tropical IPA loaded with coconut, mango, pineapple, banana, lime, and a small dose of lactose. Brewed in collaboration with Kilter Brewing Co.
Midnight Mood
Style: Porter - American
ABV: 6.6%
IBUs: 39
# Ratings: 381
Score: 3.72
Hopped with Bramling Cross, Chinook and Columbus, and then heavily dry-hopped with Simcoe, the pine and citrus from all those hops "helps brighten the roastiness" from the dark malts.
I Love You
Style: Saison / Farmhouse Ale
ABV: 4.9%
IBUs: 17
# Ratings: 381
Score: 3.63
Saison w/ Brett
Style: Sour - Fruited
ABV: 5.3%
# Ratings: 381
Score: 3.92
Style: IPA - Imperial / Double
ABV: 8.3%
IBUs: 64
# Ratings: 377
Score: 3.85
A double IPA heavily dry-hopped with Simcoe and Citra.
Style: Sour - Gose
ABV: 4.0%
IBUs: 1
# Ratings: 375
Score: 3.78
Foudre Aged Brett Gose
All In
Style: Saison / Farmhouse Ale
ABV: 5.0%
IBUs: 17
# Ratings: 373
Score: 3.78
Foedre-aged Wild Saison fermented with Escarpment Labs' Fruit Bomb Saison strain.
Smackwater Jack
Style: Saison / Farmhouse Ale
ABV: 6.9%
IBUs: 26
# Ratings: 347
Score: 3.63
Style: IPA - American
ABV: 6.8%
IBUs: 54
# Ratings: 291
Score: 3.90
Chaos Ghost
Style: Belgian Tripel
ABV: 9.3%
IBUs: 31
# Ratings: 287
Score: 3.79
Foedre-aged tripel
Amateur Hour
Style: IPA - Session / India Session Ale
ABV: 4.9%
IBUs: 29
# Ratings: 284
Score: 3.82
Brett Session IPA brewed with the folks from the Atlantic Canada Beer Blog.
Forever Young
Style: Saison / Farmhouse Ale
ABV: 8.5%
IBUs: 29
# Ratings: 272
Score: 3.84
Foedre-aged Brett Saison. Cognac Foedre. Conditioned for 3 months on rose hips then small amount of rosewater added before carbonation.
Style: Wheat Wine
ABV: 11.4%
IBUs: 64
# Ratings: 260
Score: 3.70
Slam Jam
Style: IPA - Brut
ABV: 6.8%
IBUs: 11
# Ratings: 254
Score: 3.26
A Brut IPA with blueberries added after fermentation is complete.
Crosswired Foedre-Aged Wild
Style: American Wild Ale
ABV: 5.7%
IBUs: 34
# Ratings: 252
Score: 3.76
What would you do after winning a few foedres in a crooked game show? You'd make a wild ale; just like any other brewer with the means to brew large quantities of beer, then age it.
Panhandle Slim
Style: Grisette
ABV: 4.9%
IBUs: 17
# Ratings: 229
Score: 3.71
Brewed with barley, oats, spelt, rye, and wheat, and hopped lightly with Columbus and Calypso hops. The beer was fermented in oak with a classic farmhouse saison yeast strain, and a strain of brettanomyces. The beer conditioned in foedre — that previously held cognac — for about four months to allow the yeast and oak profile to develop.
Never Again
Style: Pale Ale - American
ABV: 5.5%
IBUs: 23
# Ratings: 219
Score: 3.77
Foedre Aged Brett Pale Ale. Brewed with barley, spelt, oats, wheat and hopped in the boil wirh Belma and Simcoe. 6 different Brett strains were used then transferred to the foedre alongside 400lbs of peaches. Then dry hopped with Citra, Hullertau Blanc and Huell Melon.
Passion Trip
Style: Sour - Ale
ABV: 4.8%
# Ratings: 216
Score: 4.04
Brewed with Pilsner malt, raw and malted wheat, a touch of oats, and some lactose, with no hops added to the boil. Soured with lactobacillus, and fermented with a Norweigan yeast strain that gives huge overripe mango flavours. After fermentation, the beer was conditioned on a fiscally irresponsible amount of passionfruit, as well as vanilla, and dry hopped aggressively with Citra and Galaxy.
Cool Kid
Style: Fruit Beer
ABV: 5.8%
IBUs: 14
# Ratings: 206
Score: 4.18
Soured with Lactobacillus and conditioned in a foedre with 2 Crows house Saison strain, the Amalgamation blend, and Brettanomyces lambicus. Refermented with 400 lbs of tart cherry purée. Further refermented with 400 lbs of raspberry purée.