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2 Crows Jamboree

Sour

Alc.: 4.8%

Volume: 473mL

Member $4.79
Retail $5.99
Retail Sale price $5.99
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Smell

It's like sweet tarts, the candy, with an acidic tartness one can’t mistake on the nose.

Taste

It’s the blackberry that does it, sweet like a tart candy, with fresh apricot in the background. Sweetly tart and fresh, and fuzzy with a full-bodied mouthfeel.

Pairing

It’s a great aperitif beer, before a meal but if you are going to nosh with it, try dried cured pork charcuterie, mature cheddars, and tempura shrimp.

Sight

It’s a hazy dark purple core with light purple flecks.

Style
Fruited Sour
Bitterness (International Bitterness Units)
IBU 0
Malt
Barley, Wheat, Oats,Blackberry Puree, Apricot Puree
Recommended Stemware
Tulip

Description

There are more breweries per capita in Nova Scotia than any other province-42 in total. That is a lot of beer brewing around Canada’s coastal province, about 3 million litres of beer per year.  For 2 Crows, each recipe, each beer produced is another step away from their competitors.  They don’t brew on what is stylish and in vogue.  Rather their connection to quality is paramount, and dedication to producing the highest quality possible.  As Mark says, flavour is their number one priority and not what its going to cost. The husband-and-wife team (Mark and Kelly) knew they needed a partner to execute the vision they saw in their heads, and turned to Jeremy Taylor, who became their head brewer as well.  Jeremy had recently finished school in Scotland where he completed his Masters in Brewing and Distilling which also included a barrel-aging program. The brewery space was sourced out in downtown Halifax, and largely left alone-a large space with high ceilings that got filled with some local art and interior fixings that were also sourced locally. The taproom fits up to 50 people and is also a popular event space.  After 8 months of being open the team established three core beers-Pollyanna, Wild Northeast IPA, and the Liesse and some seasonals like Table Beer, Pecadillo, Oat Pilsner.  Jeremy also began a barrel-ageing program at the same time.

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