Serpent Brewing brews Belgian inspired ales in the heart of Spryfield, Nova Scotia and has now officially opened its doors in the small suburban community in Halifax.

Serpent Brewing is currently only selling bottles available for pick-up and delivery with a taproom and retail store to follow shortly.

The brews that customers can enjoy are:

White Mountain Witbier (5.5% abv) – a refreshing, and effervescent, summer favourite which also drinks well into the winter months.The witbier gets its signature cloudy appearance from the generous amounts of wheat malt and a fluffy mouthfeel from the addition of oats. Finishes with clove, pepper, and orange aromatics thanks to the Witbier yeast, bitter orange peel, and coriander.

Patey’s Bier Single (4.6% abv) – The Belgian Single or Patersbier as it’s known near the Trappist monasteries in Belgium is often the most sought after of the Monks brew. Made from the left-over sugars of a brewers mash, the single is a beer of sustenance for the monks who abstain from the heavier Dubbles and Triples. Intended for those who enjoy a light and refreshing, easy drinking, everyday thirst quencher. Patey’s Bier first delivers a subtle floral and fruity aroma with sourdough undertones which then breaks way to a soft malt backbone and slight spice on the finish, characteristic of classic Belgian yeast.

Eden Belgian IPA (6% abv) – Yeast is derived from the ardennes region with generous helpings of Amarillo hops bring a huge fruity, citrus, aromatic quality to this beer. The malt bill is simple and allows the other ingredients to shine. A Belgian beer, dressed in an American tuxedo, brewed in Canada.

Soon to hit the roster:

Medusa Dubbel (7.4% abv) – Belgian Dubbel, dark in appearance, light in body. The rich color of this beer features the use of Belgian candi syrup. However, the drink itself is not sweet, sugars ferment out entirely leaving a rummy, plump, and dark fruit structure. The dark notes are balanced by subtle spice additions and unique yeast.

33 Tripel (8% abv) – Invented post war by monks as their answer to the popular light and refreshing pilsner beers of the time. Interestingly monks never drink this beer – only brewed it. An effervescent strong beer that drinks comparably like a medium to dry white wine, heavy on the finishing spice and… Heathenism.

SpryTown Saison (5.5% abv) – The saisons of Belgian descent were traditionally brewed in the winter months with whatever ingredients were left over on the farms of Wallonia and then underwent a long conditioning for summer consumption. The area now known as Spryfield was purchased in 1770 by land speculator and soon to be Colonel, Captain William Spry. Much of the area was developed into farmlands. The Saison is unique compared to the often light bodied and light in colored examples. Expect rustic, malt forward, dark caramel notes from munich malt, balanced by spice and fruit from the saison yeast.

The Bite Apple Cider (5% abv) – This first batch of cider is a mix of three apple varieties from the Annapolis Valley, low on sweetness however not completely dry. It is fermented in two vessels with separate yeasts, one from Belgium. The two batches are then blended to produce a subtle rustic quality while retaining the delicate flavor of the apples.