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Blond and brilliantly clear, these bubbly Lagers are bready and clean with a firm, hoppy bite — it’s no wonder that from Carlsberg, Germany, to China, nearly 80 percent of all beer imbibed worldwide is Pilsner.


Before Pilsners came on the scene, most beers were dark, murky Ales. So in 1842, when brewmaster Josef Groll unveiled the Pilsner in Plzen, Bohemia, his brilliantly clear, straw-hued sparkling Lager sparked a major revolution in suds. But the brew didn't just look good — made with the newly discovered Lager yeast, pale malt and Noble European hops, it tasted marvellous too. Now, as it was then, Pilsner is designed for the table, and it will find harmony with everything from a Caesar salad to a ham-and-Swiss sandwich.



White pepper, wild arugula, citrus, white or sourdough bread, pizza dough, biscuit. With spicy, grassy or floral hops and light grain, Pilsners have crisp, full carbonation, and are medium-bodied with a snappy and bitter finish. 



Sandwiches; lemon grass curry; fish tacos; sashimi; grilled sausage or chicken; salads with bitter or spicy greens like kale, Swiss chard, arugula or mustard leaf; aged cheeses like Parmesan or Gouda.