Experience the Beer from Wine Country.

At Bench Brewing, we take the farmhouse approach to craft brewing and pair it with the local winemaking tradition of the Niagara region. In Ontario’s fruit land, the fertile ecosystem of the land will impart a unique terroir for our beer, just as it does for wine.

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Appellation No. 1

Appellation No. 1

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Appellation No. 2

Appellation No. 2

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Ball’s Falls

Ball’s Falls

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Jordan Harbour

Jordan Harbour

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Short Hills

Short Hills

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Stone Road

Stone Road

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Twenty Mile

Twenty Mile

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Rooibos Trail

Rooibos Trail

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Bewilder

Bewilder

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Clean Slate

Clean Slate

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Stone & Shale

Stone & Shale

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Amarillo Grove

Amarillo Grove

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Apricot Grove

Apricot Grove

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Azacca Grove

Azacca Grove

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Cherry Grove

Cherry Grove

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Citra Grove

Citra Grove

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El Dorado Grove

El Dorado Grove

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Estate Grove

Estate Grove

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Folklore

Folklore

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Galaxy Grove

Galaxy Grove

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Mosaic Grove

Mosaic Grove

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Oak Grove

Oak Grove

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Peach Grove

Peach Grove

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Plum Grove

Plum Grove

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Simcoe Grove

Simcoe Grove

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TRA

TRA

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VIO

VIO

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        Appellation No. 1

        Floral, rose, hay and red wine fruit aroma with mild acidity and a dry finish.

        Style: Farmhouse Ale Aged in Twenty Valley Wine Barrels | 10 Months
        6.2% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Canadian 2-row, European Pilsner, Wheat, Toasted Wheat Flakes
        14 IBU
        Hops: Ella, Enigma
        Suggested Food Pairings: Oysters / Charcuterie

        Appellation No. 2

        Moderate funk nose, red fruit/wine oak, light acidity, dry finish.

        Style: Farmhouse Ale Aged in Twenty Valley Wine Barrels | 4 Months
        5.1% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: European Pilsner, Raw Wheat, Wheat Malt, Toasted Wheat Flakes, Spelt
        10 IBU
        Hops: Saaz, Strisselspalt

        Ball’s Falls

        Our Session IPA is named after the historic waterfall of Ball's Falls, located in the heart of the beautiful Twenty Valley. Dry-hopped for a juicy aroma of peaches and citrus, it’s highly sessionable with a soft bitterness that delivers a balanced, dry finish with a hint of cedar.

        Style: Session IPA
        4.5% abv
        Yeast: Vermont Ale
        Malts: Canadian 2-Row Malt, Wheat Malt, Toasted Wheat Flakes, Munich 1
        30 IBU
        Hops: Simcoe, Mosaic
        Suggested Food Pairings: Buffalo wings / Indian curry / Mexican food

        Jordan Harbour

        Our Jordan Harbour Belgian Pale Ale is named after the large natural harbour that lies against the south shore of Lake Ontario in the beautiful Twenty Valley. As the mouth of the Twenty Mile Creek, it was once the heart of settlement and industry in the Niagara Peninsula providing an important water route for local goods to be sold across the colonies and beyond. This Belgian-style Pale Ale has delicate aromas of grapefruit and spice, with a dry, slightly bitter finish.

        Style: Belgian Pale Ale
        5.4% abv
        Yeast: Belgian
        Malts: Canadian 2-Row, Munich 1, Wheat Malt
        35 IBU
        Hops: American, European
        Suggested Food Pairings: Buffalo wings / Indian curry / Mexican food

        Short Hills

        Our East Coast IPA is named after the most easterly region of the Twenty Valley known for its small but steep hills. Originally granted to the United Empire Loyalists after the Revolutionary War, it was farmed by Mennonite settlers who cleared the land for agriculture in the early 1800s. This hazy IPA boasts juicy aromas of tropical fruit with a soft, round body and light bitterness.

        Style: India Pale Ale
        6.5% abv
        Yeast: Vermont
        Malts: Canadian 2-Row, Oats, Wheat Malt, Carafoam
        40 IBU
        Hops: Azacca, Amarillo, Citra
        Suggested Food Pairings: Buffalo wings / Indian curry / Mexican food

        Stone Road

        Our White Ale is named after the old Queenston to Grimsby Stone Road that originally brought Loyalist and Mennonite settlers to the Twenty Valley. Today, this historical path is part of the Niagara Wine Route and known as King Street or Regional Road 81, and also where we call home. With a hazy, white appearance, and aromas of lemon peel and spice, our Belgian-style wheat beer has a dry, refreshing finish.

        Style: White Ale
        4.2% abv
        Yeast: Saison
        Malts: Bohemian Floor-Malted Pilsner, Wheat Malt, Raw Wheat, Toasted Wheat Flakes, Spelt Malt, Oats
        15 IBU
        Hops: Ella, Saaz
        Suggested Food Pairings: Steamed mussels / Sushi /Light summer salads

        Twenty Mile

        Our Farmhouse Ale is named after the Twenty Mile Creek that winds its way throughout some of Ontario's finest vineyards, orchards, and farms in the Twenty Valley. Brewed in the saison style, our farmhouse ale has subtle notes of fruits and spice with a dry, crisp finish.

        Style: Farmhouse Ale
        5.3% abv
        Yeast: Saison
        Malts: Bohemian Floor-Malted Pilsner, Wheat, Toasted Wheat Flakes
        27 IBU
        Hops: Ella, Enigma
        Suggested Food Pairings: Grilled salmon / Herb roasted chicken

        Rooibos Trail

        Aromas of pineapple, lemon and honey, with subtle herbal notes from the Rooibos tea. Dry finish.

        Style: Brett Farmhouse Ale with Rooibos Tea and Lemon Zest
        5.7% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: European Pilsner, Raw Wheat, Wheat Malt, Toasted Wheat Flakes, Spelt
        22 IBU
        Hops: Saaz, Strisselspalt
        Suggested Food Pairings: Oysters / Charcuterie

        Bewilder

        Aromas of pineapple and melon with notes of peaches and funk from the Brett. Light, tangy finish.

        Style: Brett IPA
        4.9% abv
        Yeast: Vermont, Saison, Lactobacillus and Brettanomyces
        Malts: Munich 1, Wheat, Raw Wheat, Toasted Wheat Flakes, Canadian 2-Row
        30 IBU
        Hops: Simcoe, Citra, Mosaic
        Suggested Food Pairings: Spicy curries / Buffalo wings

        Clean Slate

        Our first Brett Saison is a tribute of things to come from the historic Maple Grove School in Beamsville, Ontario – the new home of the Bench Brewing Company. This crisp and rustic Brett Saison is straw coloured and medium bodied, with aromas of honey, pineapple and white grapes.

        Style: Brett Saison
        5.7% abv
        Yeast: Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat Malt, Raw Wheat, Spelt Malt
        35 IBU
        Hops: Nelson Sauvin, Saaz
        Suggested Food Pairings: Oysters / Charcuterie

        Stone & Shale

        Rustic farmhouse aromas with notes of wheat and delicate spice. Straw coloured and medium bodied, with a dry finish.

        Style: Brett White Ale
        4.8% abv
        Yeast: Saison and Brettanomyces
        Malts: Pilsner, Wheat, Raw Wheat, Spelt
        12 IBU
        Hops: Centennial
        Suggested Food Pairings: Mussels / Pork dumplings

        Amarillo Grove

        Amarillo Grove is our sixth beer in our Dry Hopped Sour series. Dry, tart and lightly funky, this ale is fermented with our house culture of yeasts, lactobacillus and brettanomyces, and is liberally dry hopped with Amarillo. With juicy aromas of orange, tangerine and pineapple, this beer pairs exceptionally well with spicy foods.

        Style: Dry Hopped Sour
        6% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat, Toasted Wheat Flakes, Spelt
        14 IBU
        Hops: Amarillo
        Suggested Food Pairings: Spicy fried dishes like Kung Pao Chicken

        Apricot Grove

        Fermented on Twenty Valley apricots. Notes of tart apricots and citrus fruit. Tangy acidity with subtle earthiness.

        Style: Mixed-Fermentation Ale on Twenty Valley Fruit
        6.2% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat, Toasted Wheat Flakes, Spelt
        14 IBU
        Hops: Mosaic

        Azacca Grove

        Azacca Grove is the fourth beer in our Dry Hopped Sour series. Dry, tart and lightly funky, this ale is fermented with our house culture of yeasts, lactobacillus and brettanomyces, and is liberally dry hopped with Azacca with juicy notes of pineapple and tropical fruits.

        Style: Dry Hopped Sour
        6% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat Malt, Toasted Wheat Flakes, Spelt Malt
        14 IBU
        Hops: Azacca
        Suggested Food Pairings: Spicy fried dishes like Kung Pao Chicken

        Cherry Grove

        Fermented on Twenty Valley Montmorency cherries. Notes of tart cherry and citrus fruit. Tangy acidity with subtle earthiness.

        Style: Mixed-Fermentation Ale on Twenty Valley Fruit
        6.2% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat, Toasted Wheat Flakes, Spelt
        14 IBU
        Hops: Mosaic

        Citra Grove

        Dry, tart and lightly funky, this ale is fermented with our house culture of yeasts, lactobacillus and brettanomyces, and is liberally dry hopped with Citra. With notes of orange, pineapple and melon, Citra Grove has a tangy acidity and a subtle earthiness. Pairs exceptionally well with spicy foods.

        Style: Dry Hopped Sour
        6% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat Malt, Toasted Wheat Flakes, Spelt Malt
        14 IBU
        Hops: Citra
        Suggested Food Pairings: Spicy fried dishes like Kung Pao Chicken

        El Dorado Grove

        El Dorado Grove is the fifth beer in our Dry Hopped Sour series. Dry, tart and lightly funky, this ale is fermented with our house culture of yeasts, lactobacillus and brettanomyces, and is liberally dry hopped with El Dorado with juicy aromas of orange and tangerine.

        Style: Dry Hopped Sour
        6% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat, Toasted Wheat Flakes, Spelt
        14 IBU
        Hops: El Dorado
        Suggested Food Pairings: Spicy fried dishes like Kung Pao Chicken

        Estate Grove

        Estate Grove is our first dry hopped sour made with our estate hops grown onsite at Bench. Floral and citrus notes.

        Style: Dry Hopped Sour
        6% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat, Toasted Wheat Flakes, Spelt
        14 IBU
        Hops: Estate-grown Cascade, Estate-grown Centennial
        Suggested Food Pairings: Spicy fried dishes like Kung Pao Chicken

        Folklore

        Fermented on Twenty Valley Montgomery cherries. Aromas of tart cherry and graham cracker. Tangy acidity balanced by soft, raisin malt sweetness. 

        Style: Dark Sour
        6.8% abv
        Yeast: Lactobacillus, Saccharomyces and Brettanomyces
        Malts: Pilsner, Munich, Special B, Wheat, Rye, Oats
        7 IBU
        Hops: Centennial

        Galaxy Grove

        Galaxy Grove is the seventh beer in our Dry Hopped Sour series. Dry, tart and lightly funky, this ale is fermented with our house culture of yeasts, lactobacillus and brettanomyces, and is liberally dry hopped with Galaxy. With juicy aromas of citrus, passionfruit and peach, this beer pairs exceptionally well with spicy foods.

        Style: Dry Hopped Sour
        6% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat Malt, Toasted Wheat Flakes, Spelt Malt
        14 IBU
        Hops: Galaxy
        Suggested Food Pairings: Spicy fried dishes like Kung Pao Chicken

        Mosaic Grove

        Mosaic Grove is the second beer in our Dry Hopped Sour series. Dry, tart, and lightly funky, this ale is fermented with our house culture of yeasts, lactobacillus and brettanomyces, and is liberally dry hopped with Mosaic. With bright tropical fruit notes and aromas of pineapple, papaya, and mango, Mosaic Grove’s tangy acidity is balanced with a soft, light, peppery bitterness.

        Style: Dry Hopped Sour
        6% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat Malt, Toasted Wheat Flakes, Spelt Malt
        14 IBU
        Hops: Mosaic
        Suggested Food Pairings: Spicy fried dishes like Kung Pao Chicken

        Oak Grove

        Aromas of tropical fruit with notes of stone fruit and oak. Tart and tangy with a dry finish.

        Style: Sour Ale Aged in Twenty Valley Wine Barrels | 4 months
        6.3% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat, Toasted Wheat Flakes, Raw Wheat, Spelt
        6 IBU
        Hops: Centennial
        Suggested Food Pairings: Steak or grilled meats

        Peach Grove

        Fermented on fresh Twenty Valley peaches from our neighbours at Cherry Lane farms. Notes of peach and citrus fruit with a tangy acidity and subtle earthiness.

        Style: Mixed-Fermentation Ale on Twenty Valley Fruit
        6.2% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat, Toasted Wheat Flakes, Spelt
        14 IBU
        Hops: Mosaic

        Plum Grove

        Fermented on Twenty Valley plums. Notes of tart plum and citrus fruit. Tangy acidity with subtle earthiness.

        Style: Mixed-Fermentation Ale on Twenty Valley Fruit
        6.2% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat, Toasted Wheat Flakes, Spelt
        14 IBU
        Hops: Mosaic

        Simcoe Grove

        Dry, tart and lightly funky, this ale is fermented with our house culture of yeasts, lactobacillus and brettanomyces, and is liberally dry hopped with Simcoe. With juicy aromas of passionfruit and apricot, Simcoe Groves’s crisp acidity highlights notes of white grapefruit and tangy-sweet grapes. Pairs exceptionally well with spicy foods.

        Style: Dry Hopped Sour
        6% abv
        Yeast: Lactobacillus, Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat Malt, Toasted Wheat Flakes, Spelt Malt
        14 IBU
        Hops: Simcoe
        Suggested Food Pairings: Spicy fried dishes like Kung Pao Chicken

        TRA

        TRA is a saison fermented with the wild yeast strain Brettanomyces and blended with gewürztraminer grapes harvested from Stouck Family Vineyard located directly beside our brewery. With aromas of stone fruit, citrus and hay, TRA also displays bright acidity and subtle notes of kiwi, honey, and ginger from gewürztraminer grapes.

        Style: Brett Saison with Gewürztraminer
        6.9% abv
        Yeast: Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat, Raw Wheat, Spelt
        30 IBU
        Hops: Amarillo, Saaz
        Suggested Food Pairings: Thai or Asian dishes

        VIO

        VIO is a saison fermented with the wild yeast strain brettanomyces and blended with viognier grapes harvested from Stouck Family Vineyard located directly beside our brewery. With aromas of stone fruit, citrus and hay, VIO captures notes of honeydew melon and mineral undertones from the viognier grapes.

        Style: Brett Saison with Viognier
        6.2% abv
        Yeast: Saison and Brettanomyces
        Malts: Bohemian Floor-Malted Pilsner, Wheat, Raw Wheat, Spelt
        30 IBU
        Hops: Amarillo, Saaz
        Suggested Food Pairings: Crab / Shrimp