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. 2
Appellation No. 3
Appellation No. 4
Ball’s Falls
Jordan Harbour
Short Hills
Stone Road
Twenty Mile
Vineland Station
Fieldwork #4
Fieldwork #5
Fieldwork #6
Henry No. 1
Henry on Cherries
Folklore on Cabernet Franc Skins
Folklore on Cherries
Bewilder
Clean Slate
Stone & Shale
Amarillo Grove
Apricot Grove
Azacca Grove
Cherry Grove
Citra Grove
El Dorado Grove
Estate Grove
Galaxy Grove
Jester Grove
Mosaic Grove
Oak Grove
Peach Grove
Plum Grove
Simcoe Grove
Strawberry Grove
Elderflower Trail
Lemongrass Trail
Maple Trail
Rooibos Trail
Spruce Trail
Wildflower Trail
TRA
VIO
Pinot Noir Wildwood
Riesling Wildwood
Rosé Wildwood
Strawberry Wildwood
We handpick and ship a selection of our limited or seasonal releases and freshly canned beers straight to your door every other month. Entrenched in Bench members also get advanced notice and access to rare bottle releases as well as invitations to special member-only events including brewmaster dinners.
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Floral, rose, hay and red wine fruit aroma with mild acidity and a dry finish.
Moderate funk nose, red fruit/wine oak, light acidity, dry finish.
Blended farmhouse ale aged 10 months in Gamay Noir wine barrels. With delicate floral and fruity aromas, this complex beer displays distinct notes of brett funk.
Appellation No.4 was aged for 13 months in Pinot Noir and Gamay barrels from Malivoire. Elegant and balanced with light acidity, soft oak, and earthy funk.
SILVER WINNER AT THE 2019 ONTARIO BREWING AWARDS.
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.
BRONZE WINNER AT THE 2019 US OPEN BEER CHAMPIONSHIP.
COUNTRY WINNER AT THE 2019 WORLD BEER AWARDS.
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.
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.
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.
BRONZE WINNER AT THE 2019 ONTARIO BREWING AWARDS.
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.
Vineland Station is the second largest community in the Town of Lincoln. The beautiful area is recognized as Canada’s premier tender fruit region and is known for their cherries, peaches, apples and pears. This hazy Pale Ale boasts juicy aromas of tropical fruit, soft amber malt and a gentle, hoppy finish.
We are very happy to release this beer in time for the start of the growing season. This small-batch of golden sour ale was made to quench the thirst of the farmers and workers in the fields surrounding our brewery. This beer spent one year in local wine barrels with our sour house culture, and was then finished with sea salt and coriander. The aromas are bright with pineapple and lemongrass then move to a cleansing acidity and saltwater finish. We give thanks to the people who work in the Twenty Valley, providing us with the ingredients that we use to craft beers that reflect the people and place that we are.
We often hear it takes a lot of beer to make wine, so we created another beer for the hard-working folks in the vineyards surrounding our brewery. This Tart & Hazy ale combines the cleansing acidity of our tart house culture with the hop bitterness one craves after a day of tasting wine in the cellars. Fieldwork No. 5 is a tart ale using our Vermont yeast and a massive dry hopping of Amarillo, Citra, Mosaic and Simcoe. This session-able Tart & Hazy is 4.8% ABV to unwind and arise fresh the next day.
Fieldwork No. 6 is a blend of three saisons fermented and aged in white wine foeders from Le Clos Jordanne for one year and then lightly dry hopped with Azacca hops. The resulting beer is a bone dry saison displaying notes of tropical fruit, vineous acidity, oak, and our distinctive/funky cellar character.
Henry is our first release in the foeder series, taking its moniker from James Henry who was one of the earliest settlers in Niagara. He was a Private in Butler’s Rangers during the American Revolutionary War, and what was his land is now where our brewery and taproom are located. This soft and complex brett saison was aged exclusively in our Henry foeder for 8 months and was then dry hopped with El Dorado and Saaz. Displaying big hop aromas of honeydew and mango with a subtle earthiness and very dry finish, this beer will continue to develop as it ages in bottle.
This soft and complex brett saison was aged in our Henry foeder for 8 months. It was then refermented with Montmorency cherries sourced from our Twenty Valley neighbours at Cherry Lane, and bottle conditioned for another 8 weeks. Henry on Cherries displays aromas of bright sour cherries and fruity funk, with a light acidity and dry finish.
This dark sour has notes of dark fruit, chocolate and coffee balanced by bright acidity and malty depth.
COUNTRY WINNER AT THE 2019 WORLD BEER AWARDS.
GOLD WINNER AT THE 2019 ONTARIO BREWING AWARDS.
Fermented on Twenty Valley Montgomery cherries. Aromas of tart cherry and graham cracker. Tangy acidity balanced by soft, raisin malt sweetness.
Aromas of pineapple and melon with notes of peaches and funk from the Brett. Light, tangy finish.
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.
GOLD WINNER AT THE 2019 CANADIAN BREWING AWARDS.
COUNTRY WINNER AT THE 2019 WORLD BEER AWARDS.
GOLD WINNER AT THE 2019 ONTARIO BREWING AWARDS.
Rustic farmhouse aromas with notes of wheat and delicate spice. Straw coloured and medium bodied, with a dry finish.
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.
Fermented on Twenty Valley apricots. Notes of tart apricots and citrus fruit. Tangy acidity with subtle earthiness.
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.
Fermented on Twenty Valley Montmorency cherries. Notes of tart cherry and citrus fruit. Tangy acidity with subtle earthiness.
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.
GOLD WINNER AT THE 2019 WORLD BEER AWARDS.
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.
Estate Grove is our first dry hopped sour made with our estate hops grown onsite at Bench. Dry hopped with Cascade and Centennial grown on our 3-acre hops field. Tart and lightly funky with floral and citrus notes and a subtle earthiness. Finishes dry.
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.
Dry hopped with Jester. Tart and lightly funky, with notes of blackcurrant, tropical fruit and orange marmalade. Tangy acidity with subtle earthiness. Finishes dry.
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.
Aromas of tropical fruit with notes of stone fruit and oak. Tart and tangy with a dry finish.
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.
Fermented on Twenty Valley plums. Notes of tart plum and citrus fruit. Tangy acidity with subtle earthiness.
BRONZE WINNER AT THE 2019 US OPEN BEER CHAMPIONSHIP.
WORLD AND COUNTRY WINNER AT THE 2019 WORLD BEER AWARDS.
GOLD WINNER AT THE 2019 ONTARIO BREWING AWARDS.
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 pine, Simcoe Groves’s crisp acidity highlights notes of white grapefruit and tangy-sweet grapes. Pairs exceptionally well with spicy foods.
Strawberry Grove is a bright and hazy sour ale. Tart and lightly funky, this beer is fermented with our house culture of yeasts and lactobacillus and finished on locally sourced strawberries from the Twenty Valley. With aromas of mid-season strawberry and citrus fruit, Strawberry Grove has a tangy acidity and subtle earthiness.
SILVER WINNER AT THE 2019 US OPEN BEER CHAMPIONSHIP.
BRONZE WINNER AT THE 2019 ONTARIO BREWING AWARDS.
Our Trail Series is an expression of our local terroir, drawing on wild botanicals and natural ingredients grown right here in the Twenty Valley. Elderflower Trail is a one year old barrel-fermented farmhouse ale aged on elderflowers that were hand-picked at Thimbleberry Farms. This beer displays the creamy floral aromas of the elderflower with delicate earthy, funky notes that developed while cellared in Twenty Valley red wine barrels.
Our Trail Series is another expression of our local terroir, drawing on wild botanicals and natural ingredients grown right here in the Twenty Valley. Made with cut lemongrass harvested from Freeman Herbs, this barrel aged farmhouse ale displays notes of mineral lemon.
Our Trail Series is another expression of our local terroir, drawing on wild, indigenous botanicals and ingredients grown right here in
the Twenty Valley. Made with maple syrup from the Agape Valley Sugar Bush, this barrel fermented farmhouse ale displays a broad
mouthfeel of oak and maple wood, finishing with a rustic cellar funk.
Aromas of pineapple, lemon and honey, with subtle herbal notes from the Rooibos tea. Dry finish.
Our Trail Series is another expression of our local terroir, drawing on wild botanicals and natural ingredients grown right here in the Twenty Valley. Made with wild young spruce tips foraged from the backyard of Dr.Amy’s spruce tree farm, this barrel fermented farmhouse ale displays notes of lemon and lime.
Our Trail Series is another expression of our local terroir, drawing on wild, indigenous botanicals and ingredients grown right here in the Twenty Valley. Made with wild dandelions foraged from the Malivoire wine vineyards as well as local honey sourced from Rosewood Estates Winery, this barrel fermented farmhouse ale displays floral aromas with subtle notes of oak and earthiness.
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.
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.
Half barrel-aged beer and golden sour aged in foeder, refermented on 20% by volume of 2017 Butler's Grant Pinot Noir grape juice. Bright aromas of strawberries and cranberry with a tangy acidity and complexity that will develop with age.
SILVER WINNER AT THE 2019 ONTARIO BREWING AWARDS.
Half barrel-aged beer and golden sour aged in foeder, refermented on 20% by volume of 2017 Butler's Grant Riesling grape juice. Bright aromas of lemon, pineapple and stone fruit, this beer displays a crisp acidity and subtle brettanomyces character that will develop deeper complexities over time.
Rosé Wildwood is a golden sour ale aged in oak foeder and refermented on Twenty Valley Pinot Noir wine grapes and strawberries. With
bright aromas of strawberry and grape, this beer displays a tangy acidity and brettanomyces character that will continue to develop with
time.
Half barrel-aged beer and golden sours aged in foeder, and refermented on 400g of Twenty Valley Strawberries per litre of beer. Bright aromas of strawberry and fresh hay with tangy acidity to match a mid-season Ontario strawberry.
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