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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Appellation No. 3

Appellation No. 3

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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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Henry No. 1

Henry No. 1

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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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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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Strawberry Grove

Strawberry Grove

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TRA

TRA

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VIO

VIO

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Pinot Noir Wildwood

Pinot Noir Wildwood

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Riesling Wildwood

Riesling Wildwood

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Strawberry Wildwood

Strawberry Wildwood

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JOIN THE ENTRENCHED IN BENCH BEER CLUB

Join our Entrenched in Bench beer club!

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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      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

      Appellation No. 3

      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.

      Style: Farmhouse Ale Aged in Twenty Valley Wine Barrels | 10 Months
      6.4% abv
      Yeast: Lactobacillus, Saison and Brettanomyces
      Malts: Maker's Malt Pilsner, McDonald Family Farm Raw Wheat, Spelt
      13 IBU
      Hops: Amarillo, Saaz

      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
      Malts: Canadian 2-Row Malt, Wheat Malt, Toasted Wheat Flakes, Munich 1, Carafoam
      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
      25 IBU
      Hops: Saaz, Cascade
      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: East Coast IPA
      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: Belgian
      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

      Henry No. 1

      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.

      Style: Brett Saison Aged in Twenty Valley Oak Foeder
      6.9% abv
      Yeast: Lactobacillus, Saccharomyces and Brettanomyces
      Malts: German Pilsner, Raw Wheat, Spelt
      9 IBU
      Hops: El Dorado, Saaz
      Suggested Food Pairings: Green curry mussels

      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.

      GOLD WINNER AT THE 2019 CANADIAN BREWING AWARDS.

      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
      Awards: Gold - 2019 Canadian Brewing Awards

      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. 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. 

      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 on Twenty Valley cherries
      6.8% abv
      Yeast: Lactobacillus, Saccharomyces and Brettanomyces
      Malts: Pilsner, Munich, Special B, Wheat, Rye, Oats
      7 IBU
      Hops: Centennial & Strisselspalt
      Suggested Food Pairings: French onion soup / Duck confit / Beef stew

      Folklore

      This dark sour has notes of dark fruit, chocolate and coffee balanced by bright acidity and malty depth.

      Style: Dark Sour Ale on Cabernet Franc skins
      6.3% abv
      Yeast: Lactobacillus, Saison, Brettanomyces and Winemaker's Yeast
      Malts: German Pilsner, Munich 1, Dark Wheat, Midnight Wheat & Special B
      9 IBU
      Hops: Centennial & Strisselspalt
      Suggested Food Pairings: French onion soup / Duck confit / Beef stew

      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 pine, 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

      Strawberry Grove

      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.

      Style: Mixed-Fermentation Ale on Twenty Valley Fruit
      5% abv
      Yeast: Lactobacillus, Saison and Brettanomyces
      Malts: Bohemian Floor-Malted Pilsner, Wheat, Toasted Wheat Flakes, Spelt
      8 IBU
      Hops: Mosaic

      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

      Pinot Noir Wildwood

      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.

      Style: Barrel-Fermented Sour
      7.6% abv
      Yeast: Lactobacillus, Saccharomyces and Brettanomyces
      Malts: Canadian 2-Row, German Pilsner, Wheat, Spelt
      9 IBU
      Hops: Simcoe
      Suggested Food Pairings: Spicy fried dishes like Kung Pao Chicken

      Riesling Wildwood

      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.

      Style: Barrel-Fermented Sour
      7.5% abv
      Yeast: Lactobacillus, Saccharomyces & Brettanomyces
      Malts: Canadian 2-row, German pilsner, Wheat, Spelt, Munich, Carafoam, Dextrose
      6 IBU
      Hops: Simcoe

      Strawberry Wildwood

      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. 

      Style: Barrel-Fermented Sour
      5.5% abv
      Yeast: Lactobacillus, Saccharomyces and Brettanomyces
      Malts: Canadian 2-Row, German Pilsner, Wheat, Spelt
      8 IBU
      Hops: Simcoe
      Suggested Food Pairings: Spicy fried dishes like Kung Pao Chicken