Premium Ales

Tasting notes: This easy drinking Golden Ale has floral and spicy notes on the palate, with aromas of grapefruit and orange sorbet on the nose.

Paring notes: Moroccan foods including couscous, falafel/shawarma, and ripe cheeses (Oka, Etorki, etc.).

What happens when you combine a PhD in Molecular Biology and a Post Doctoral Fellowship studying yeast, with a brew making obsession for hopped up beer? You get Steve Innocente, the mad-about-hops scientist who turns beer making into an art form.

ABV: 5.00%

IBU: 25

Tasting notes: A play on the word "Slainte", which is an Irish Gaelic toast for good health, this Irish Red Ale pours deep amber in colour and gives notes of caramel, toffee, and finishes rich and slightly dry.

Paring notes: French onion soup, BBQ meats, Sunday roast, stews, roasted root vegetables, pecan pie.

What happens when you combine a PhD in Molecular Biology and a Post Doctoral Fellowship studying yeast, with a brew making obsession for hopped up beer? You get Steve Innocente, the mad-about-hops scientist who turns beer making into an art form.

ABV: 5.2%

IBU: 18

Tasting notes: This IPA gives notes of mango, melon, and aggressive pine flavours. It pours a deep gold in colour, with a dry resinous finish.

Paring notes: Sharp cheeses (cheddar, aged gouda, blue), fried chicken, Indian curries, Mexican burritos and fajitas, grilled red meat with caramelized crusts, spice cake or carrot cake.

What happens when you combine a PhD in Molecular Biology and a Post Doctoral Fellowship studying yeast, with a brew making obsession for hopped up beer? You get Steve Innocente, the mad-about-hops scientist who turns beer making into an art form.

ABV: 5.7%

IBU: 80

Tasting notes: Showcasing four American West Coast hops and four English and Canadian malts, Engineer’s is an IPA that’s bold, complex and finely balanced. Citrus and tropical fruit aromas are accented by pine-scented hops, and dry hopping promotes hop aromas without adding bitterness. Engineer’s is an ale that’s been built to stand the test of time, whether exploring by rail or on the open sea.

Paring notes: Enjoy with aged Farmhouse Cheddar or Jalapeño Havarti, Texas chilli, BBQ Ribs

Since 2011, Junction Craft Brewing has been on a roll. When you ride the rails with us, the landscape is always changing. We’re all about variety and choice in a wide range of quality, handcrafted beers. We’re brewing new brews at a steady pace, and the journey is now even more interesting. So, all aboard for fresh beer, craft brewed in The Junction!

ABV: 6.2%

Tasting notes: A traditional style German Pilsener with aromas of stone fruit, and citrus and tangelo on the palate. Finishes dry and slightly bitter.

Paring notes: Fresh cheeses (goat, chevre, etc.), fish and chips, shell fish, acidic salads/marinades.

What happens when you combine a PhD in Molecular Biology and a Post Doctoral Fellowship studying yeast, with a brew making obsession for hopped up beer? You get Steve Innocente, the mad-about-hops scientist who turns beer making into an art form.

ABV: 4.9%

IBU: 30

Tasting notes: We used 5 malt and five hop varieties from Europe and North America to give Conductor’s a biscuity, toasted, caramel base, and a dry and bitter taste with a light bitter finish. Floral and citrus notes come from our hopback mechanism that infuses the hop aromas into the beer in line from the kettle as the beer goes into the fermenter. Conductor’s Craft Ale is inspired by traditional ales that ‘traveled well’ when life was more about the journey than the destination.

Paring notes: Enjoy with sharp cheeses, grilled meats, Pan-Asian cuisine, spicy foods.

Since 2011, Junction Craft Brewing has been on a roll. When you ride the rails with us, the landscape is always changing. We’re all about variety and choice in a wide range of quality, handcrafted beers. We’re brewing new brews at a steady pace, and the journey is now even more interesting. So, all aboard for fresh beer, craft brewed in The Junction!

ABV: 5.3%