Salvar História do Instagram

I was not expecting to find vegan pizza this good hiding inside this brewery collective in east Vancouver 🔎🌱

@threefoldbeer is home to 3 local breweries including @slowhandbeer @boomboxbrewing @temporalbeer 🙌 and one kitchen that happens to be serving up some seriously delicious Neapolitan vegan pizza options 🍕🤤

And from now until June 30th you can try 2 vegan pizzas for the price of one and save over $20 with the Plant Curious deal! I suggest all Sprouties give this hidden gem a try, especially if they like craft beer 🙌 (although not necessary)

If you’re new to Plant Curious you can get your first 6 months for just $1/month with the promo code FIRST6 when signing up!

(Link to Plant Curious website in the bio✨)

#vancouvervegan #vancouverhiddengems #vancouverbc #vancouverfoodie #vancouverbusiness

And finally…

Threefold’s turning One! 🟡 🎉 ⚫

To celebrate, we brewed up a special three-way collab. “Year One” is a Cold IPA brewed with @slowhandbeer’s house lager yeast for a crisp and clean finish, dip hopped with Dolcita Incognito & Amarillo Cryo, then dry hopped with Chinook, Simcoe, and @boomboxbeer’s hand selected Citra Cryo, and conditioned on toasted cypress wood spirals from @thebarrelmill, because if @temporalbeer is involved it’s got to have wood!

What you get is a celebration of some of our favorite flavours... candied tangerine, fresh pineapple, light resinous pine, and a mild dankness, all rounded out with a moderate bitterness, and a dry, crisp finish.

Cans of Year One will be available in the Threefold lounge starting Friday, May 15th, and in stores soon. You can also try it on tap at our anniversary party on May 30th! Check out the pinned post for details.

And finally…

Threefold’s turning One! 🟡 🎉 ⚫

To celebrate, we brewed up a special three-way collab. “Year One” is a Cold IPA brewed with @slowhandbeer’s house lager yeast for a crisp and clean finish, dip hopped with Dolcita Incognito & Amarillo Cryo, then dry hopped with Chinook, Simcoe, and @boomboxbeer’s hand selected Citra Cryo, and conditioned on toasted cypress wood spirals from @thebarrelmill, because if @temporalbeer is involved it’s got to have wood!

What you get is a celebration of some of our favorite flavours... candied tangerine, fresh pineapple, light resinous pine, and a mild dankness, all rounded out with a moderate bitterness, and a dry, crisp finish.

Cans of Year One will be available in the Threefold lounge starting Friday, May 15th, and in stores soon. You can also try it on tap at our anniversary party on May 30th! Check out the pinned post for details.

And finally…

Threefold’s turning One! 🟡 🎉 ⚫

To celebrate, we brewed up a special three-way collab. “Year One” is a Cold IPA brewed with @slowhandbeer’s house lager yeast for a crisp and clean finish, dip hopped with Dolcita Incognito & Amarillo Cryo, then dry hopped with Chinook, Simcoe, and @boomboxbeer’s hand selected Citra Cryo, and conditioned on toasted cypress wood spirals from @thebarrelmill, because if @temporalbeer is involved it’s got to have wood!

What you get is a celebration of some of our favorite flavours... candied tangerine, fresh pineapple, light resinous pine, and a mild dankness, all rounded out with a moderate bitterness, and a dry, crisp finish.

Cans of Year One will be available in the Threefold lounge starting Friday, May 15th, and in stores soon. You can also try it on tap at our anniversary party on May 30th! Check out the pinned post for details.

And finally…

Threefold’s turning One! 🟡 🎉 ⚫

To celebrate, we brewed up a special three-way collab. “Year One” is a Cold IPA brewed with @slowhandbeer’s house lager yeast for a crisp and clean finish, dip hopped with Dolcita Incognito & Amarillo Cryo, then dry hopped with Chinook, Simcoe, and @boomboxbeer’s hand selected Citra Cryo, and conditioned on toasted cypress wood spirals from @thebarrelmill, because if @temporalbeer is involved it’s got to have wood!

What you get is a celebration of some of our favorite flavours... candied tangerine, fresh pineapple, light resinous pine, and a mild dankness, all rounded out with a moderate bitterness, and a dry, crisp finish.

Cans of Year One will be available in the Threefold lounge starting Friday, May 15th, and in stores soon. You can also try it on tap at our anniversary party on May 30th! Check out the pinned post for details.

Just a few more days, so here’s a few more details…

Threefold’s turning ███! 🟡 🎉 ⚫

To celebrate, we brewed up a special three-way collab. “Year One” is a Cold IPA brewed with @slowhandbeer’s house lager yeast for a crisp and clean finish, dip hopped with Dolcita Incognito & Amarillo Cryo, then dry hopped with Chinook, Simcoe, and @boomboxbeer’s hand selected Citra Cryo, and conditioned ██ ███████ ███████ ████ ███████ ████ ███████████, because if █████████████ ██ ████████ ████ ███ ██ ████ ████!

What you get is a celebration of some of our favorite flavours... candied tangerine, fresh pineapple, █████ ████████ █████ ███ █ ████ █████████ ███ ███████ ███ ████ █ ████████ ███████████ and a dry, crisp finish.

Cans of Year One will be available in the Threefold lounge starting Friday, May 15th, and in stores soon. You can also try it on tap at our anniversary party on May 30th! Check out the pinned post for details.

More details tomorrow…

Our anniversary collab beer release is just days away, so we’ll take our time telling you about it…

Threefold’s ███████ ███! 🟡 🎉 ⚫

To celebrate, we brewed up a special three-way collab. “Year One” is a ████ ███ brewed with @slowhandbeer’s house lager yeast for a crisp and clean finish, ███ ██████ ████ ███████ █████████ █ ████████ █████ then ███ ██████ ████ ████████ ██████, and ██████████████ ████ ████████ █████ ████, and conditioned ██ ███████ ███████ ████ ███████ ████ ███████████, because if █████████████ ██ ████████ ████ ███ ██ ████ ████!

What you get is a celebration of some of our favorite flavours... ███████ ██████████ █████ ██████████ █████ ████████ █████ ███ █ ████ █████████ ███ ███████ ███ ████ █ ████████ ███████████ and a dry, crisp finish.

Cans of Year One will be available in the Threefold lounge starting Friday, May 15th, and in stores soon. You can also try it on tap at our anniversary party on May 30th! Check out the pinned post for details.

More ███████ tomorrow…

One Year of Threefold 🐎

It’s hard to believe it’s already been a year...

Join us on Saturday, May 30th from 1-10PM to help us celebrate our first birthday. We’ll be stretching our legs a bit and opening up both the parking lot and brewhouse for the day for all sorts of fun stuff. For example...

💿 DJs All Day
We’ll have @dennisthefoodie, @sweetneensworldwide, and @yellowmelon_dj, maintaining the vibes.

✒️ Flash Tattoo Pop-Up
Get inked by @hemlock_the_horrible and @inkaftergrace with some bespoke flash.

🍜 Tatchan Noodle Food Cart
Grab some authentic Okinawa soba from the amazing @tatchannoodle to go with a cold, crispy bev.

🤝 3-Way 3F Collab
Try a pour of our all new collab between @slowhandbeer, @boomboxbrewing, and @temporalbeer (more on that soon).

🙋 Guest Taps & Special Pours
Enjoy goodies from legends @brasseriecantillonofficiel and @brasseriedieuduciel, alongside some fun pours from @temporalbeer.

🍕 Pizza By The Slice
Partying is better with a slice in your hand. We’ll be slinging our core pies all day by the slice so you can snack as the mood strikes.

And more!

Party is open to the public, and drinks will use a token system to keep the flow... flowing.

We hope you can come celebrate a full revolution around the sun with us.

🍻

One Year of Threefold 🐎

It’s hard to believe it’s already been a year...

Join us on Saturday, May 30th from 1-10PM to help us celebrate our first birthday. We’ll be stretching our legs a bit and opening up both the parking lot and brewhouse for the day for all sorts of fun stuff. For example...

💿 DJs All Day
We’ll have @dennisthefoodie, @sweetneensworldwide, and @yellowmelon_dj, maintaining the vibes.

✒️ Flash Tattoo Pop-Up
Get inked by @hemlock_the_horrible and @inkaftergrace with some bespoke flash.

🍜 Tatchan Noodle Food Cart
Grab some authentic Okinawa soba from the amazing @tatchannoodle to go with a cold, crispy bev.

🤝 3-Way 3F Collab
Try a pour of our all new collab between @slowhandbeer, @boomboxbrewing, and @temporalbeer (more on that soon).

🙋 Guest Taps & Special Pours
Enjoy goodies from legends @brasseriecantillonofficiel and @brasseriedieuduciel, alongside some fun pours from @temporalbeer.

🍕 Pizza By The Slice
Partying is better with a slice in your hand. We’ll be slinging our core pies all day by the slice so you can snack as the mood strikes.

And more!

Party is open to the public, and drinks will use a token system to keep the flow... flowing.

We hope you can come celebrate a full revolution around the sun with us.

🍻

One Year of Threefold 🐎

It’s hard to believe it’s already been a year...

Join us on Saturday, May 30th from 1-10PM to help us celebrate our first birthday. We’ll be stretching our legs a bit and opening up both the parking lot and brewhouse for the day for all sorts of fun stuff. For example...

💿 DJs All Day
We’ll have @dennisthefoodie, @sweetneensworldwide, and @yellowmelon_dj, maintaining the vibes.

✒️ Flash Tattoo Pop-Up
Get inked by @hemlock_the_horrible and @inkaftergrace with some bespoke flash.

🍜 Tatchan Noodle Food Cart
Grab some authentic Okinawa soba from the amazing @tatchannoodle to go with a cold, crispy bev.

🤝 3-Way 3F Collab
Try a pour of our all new collab between @slowhandbeer, @boomboxbrewing, and @temporalbeer (more on that soon).

🙋 Guest Taps & Special Pours
Enjoy goodies from legends @brasseriecantillonofficiel and @brasseriedieuduciel, alongside some fun pours from @temporalbeer.

🍕 Pizza By The Slice
Partying is better with a slice in your hand. We’ll be slinging our core pies all day by the slice so you can snack as the mood strikes.

And more!

Party is open to the public, and drinks will use a token system to keep the flow... flowing.

We hope you can come celebrate a full revolution around the sun with us.

🍻

Table Saison has returned! A fresh batch has finished its turn in the foeder and bottles are now conditioned and ready to go at @threefoldbeer!

We have 330ml 4-packs, the perfect size for enjoying alongside a meal or taking for a picnic in the park, as well as 1.5L magnums (if you want to flex on your friends at a dinner party). We also have some 750s from the last batch, still as crisp and refreshing as ever. AND the fresh batch is back on tap at Threefold (pro tip: it pairs well with pizza 👀)

Get some in ya. It's dry. It's crisp. It's got a whisper of acidity. A moderate bitterness. It's the only beer I've ever made that I wanted to make available all the time as a "core" beer (and I was out of draft for like 6 months because I underestimated how much you folks would also like it!!) so you know it's good.

Yes, it's 2026 and my sole core beer is a sub 4% mixed culture foeder-aged table saison. Wouldn't have it any other way.

- Tristan

📸👩‍🎨🖌️🖼️ - @shellulater

A Hand At Dusk by @temporalbeer has landed at JAK’s. Conditioned on juicy Elephant Heart plums grown by @snowy_mountain_farm , this mixed-culture saison is beautifully expressive.

It pours a slightly hazy orange-yellow, greeting you with a wonderful funky aroma and subtle notes of plum. On the palate, it delivers a bright acidity, ending with a lingering, vibrant sour plum finish and soft carbonation.

Sour beer fans, this one is for you. If you love a vibrant, tart, and complex brew, grab your limited bottle today at JAK‘s while supplies last.

#JaksLiquor #TemporalBeer #SupportLocal #SourBeer #CraftBeerLover

Spring time = suddenly warm weather ☀️

The change in temperature and humidity means I get a few leaky barrels every year. It's pretty predictable so thankfully I know when to keep an eye out for it, this one made a bit of a mess though.

Kinda a fun look #behindthescenes of life as a barrelboi 😊

These particular barrels are full of imperial stout, they are all double-barreled so I don't want to lose a drop if I can help it!

Introducing A Hand At Dusk - a mixed culture saison conditioned on Elephant Heart plums from my pals at @snowy_mountain_farm. Bottles are available starting today in the tasting room at @threefoldbeer.

Initially brewed in 2021 as a mixed grain saison base, the wort was cast out directly into one of my fruiting barrels. Inside the barrel were Elephant Heart plums, a delightful and fragrant variety full of vibrant, juicy plum flavour. I had received these plums a week earlier and left them to undergo carbonic maceration within the barrel. After the week had passed, many of the plums were breaking down and the juice was beginning to undergo alcoholic fermentation.

I sent the wort, a rye-heavy grist composed entirely of Meccagrade malt, directly onto the fermenting plums and let it ride for a few weeks. This is a form of spontaneous fermentation (since no yeast was added) and I figured letting it ride with the clearly somewhat alcoholic tolerant yeast from the fruit skins would result in an interesting experiment of a beer.

Turns out whatever microbes were on the fruit skins were only mildly alcohol tolerant - the fermentation stalled out around 2% ABV. This is common with wild yeast, most strains you find will have not evolved to tolerate much alcohol. So I threw in some of my house culture at the time - around 8 strains of brettanomyces, saison strains, lactobacillus, pediococcus, and definitely some other things. This culture immediately went to work and finished the ferment, but I let the fruit and beer rest together in the barrel for another 8 months or so before bottling.

That house culture at the time had a very strongpediococcus strain (isolated from Cantillon gueuze!) and during conditioning the beer became very "sick". Think slimey and texturally very thick. It also didn't carbonate even a little bit, which was super frustrating.

It took about two years for the ropey texture to clear, and another two for the beer to approach an acceptable level of carbonation.

The beer is quite sour, harkening back to the old school Temporal house character. The plums are still expressive and vibrant, and the carbonation is soft.

📸🖼️🖌️👩‍🎨 - @shellulater

🙋🍕 Staff Feature Pizza: Tristan’s Chicken paprikash!

Today we’re kicking off a new monthly series of Staff designed feature pizzas! Each month somebody behind the scenes here at Threedold will partner up with our kitchen to create a pizza together. And first up, we have Tristan, owner of @temporalbeer! If you’ve been to the lounge, there’s a good chance you’ve seen Tristan around the brewery, but for once we took his creativity for beer and applied it to ‘za!

The result is a Chicken Paprikash pizza... made with a Chicken Paprikash base (a Hungarian chicken dish in a creamy red sauce heavily seasoned with paprika), fior di latte, red onion, green onions and pickled radish from @eadenfreshfarms, and a finished with a sour cream drizzle.

Available in the lounge starting today until it’s out... and everybody loves Tristan, so that’ll probably be quick!

🙋🍕 Staff Feature Pizza: Tristan’s Chicken paprikash!

Today we’re kicking off a new monthly series of Staff designed feature pizzas! Each month somebody behind the scenes here at Threedold will partner up with our kitchen to create a pizza together. And first up, we have Tristan, owner of @temporalbeer! If you’ve been to the lounge, there’s a good chance you’ve seen Tristan around the brewery, but for once we took his creativity for beer and applied it to ‘za!

The result is a Chicken Paprikash pizza... made with a Chicken Paprikash base (a Hungarian chicken dish in a creamy red sauce heavily seasoned with paprika), fior di latte, red onion, green onions and pickled radish from @eadenfreshfarms, and a finished with a sour cream drizzle.

Available in the lounge starting today until it’s out... and everybody loves Tristan, so that’ll probably be quick!

🚨⚠️𝗜𝗠𝗣𝗢𝗥𝗧𝗔𝗡𝗧 𝗣𝗦𝗔: 𝗦𝗧𝗢𝗨𝗧, 𝗥𝗘𝗖𝗢𝗡𝗦𝗧𝗜𝗧𝗨𝗧𝗘𝗗 𝗖𝗔𝗡𝗦

If you have cans of this stout and aren't storing them refrigerated, you 𝗡𝗘𝗘𝗗 to get them cold 𝗜𝗠𝗠𝗘𝗗𝗜𝗔𝗧𝗘𝗟𝗬.

We have a developing situation where cans stored warm for 2-3 weeks have begun to referment and explode. If you have the cans stored cold they will continue to be fine and taste as intended.

I'm so sorry, everyone. I have pretty rigorous quality control in place but this seems to have come from a blind spot.

The singular mote of good news - the QC standards for microbial infection remain intact. This is NOT an infection by some wild yeast or sour bacteria. I am proud of my track record here so at least this small point of pride can remain intact.

The source, unfortunately, is much more mundane. It seems to be derived from the nature of blending two beers that are so different in density, which was kinda the whole point.

Best I can tell, the BA stout portion has some residual sugar from its fermentation that the initial yeast just never consumed. It likely just ran out of steam, since these strong beers aren't the easiest environment for a healthy ferment in the best of times.

That beer has been stable for years but the dilution with the small stout combined with the latter havinghealthy yeast present has led to those sugars being slowly consumed. I had a nagging feeling this could happen so I did a test before blending the two beers in bulk - a test I considered "passed" after a week of no activity. I was wrong, it just is taking longer when warm for the yeast to wake up.

I'm looking into pasteurizing the remaining cans, since I've kept them cold they can still be "locked in" and saved. But until then we will be pulling the stock from our shelf at @threefoldbeer and figuring out how to mitigate this as best as possible with our stockists.

There's no way around it and no understating it. This really sucks. I'm sorry that I've let you all down.
If you have any questions or just want to leave me words of encouragement, please send a comment or message. I'm truly gutted. Thank you for your understanding while I navigate this mess.

- Tristan 😞

Happy Saison Day 🥳

We’ve got a beautiful selection of saisons from @temporalbeer on tap and bottle pour to celebrate!

And we’re still in 3Rolled weekend, meaning the terpenes are flowing and the munchies are plentiful.

Open at noon, with the $22 happy hour pizza & beer combo on until 3!