| Craft Beer | “Science-Driven Brewing, Consistency in Every Glass” “Optimized Water & Mash for Pure Flavor” “Precision Carbonation, Refreshment Perfected” | “Don’t just brew—DollarShot the view!” “Beers are cool, but DollarShot rules.” “Every brew is a DollarShot.” |
At DollarShot Distillery Canada Limited, our Craft Beer portfolio—Premium Lager (5.0% ABV), Strong Ale (7.5% ABV), and Super Strong Beer (9.5% ABV)—is produced through precision-controlled brewing operations, leveraging state-of-the-art equipment, rigorous analytical controls, and premium raw materials to ensure consistency, stability, and exceptional sensory profiles.
1. Water Chemistry & Mash Regimen
- Water Profile Optimization:
- Premium Lager: Ca²⁺ 80 mg/L, Mg²⁺ 10 mg/L, SO₄²⁻/Cl⁻ ratio ~1.5 to accentuate hop bitterness and crispness.
- Strong Ale & Super Strong: Adjusted to Ca²⁺ 120 mg/L, SO₄²⁻/Cl⁻ ~0.8 for fuller malt presence.
- Infusion Mashing:
- Single-infusion mash at 65 °C for 60 min with two-row Pilsner malt (90%) and Munich malt (10%), targeting ≥ 75% extract efficiency.
- Protein Rest (Premium Lager only): 52 °C × 20 min to improve head retention.
- Rheology Control: Mash pH adjusted to 5.2 ± 0.1 via CaCl₂ additions; enzymatic dosages (α-amylase, β-amylase) fine-tuned for fermentable dextrin profile.
2. Lauter & Wort Separation
- Continuous Mash Filter: Crossflow filter with 0.8 µm membrane to maximize wort clarity and yield (> 92% of theoretical).
- Sparge Efficiency: Counter-current sparging with demineralized water at 78 °C, maintaining run-off turbidity < 50 NTU.
3. Wort Boil & Hop Utilization
- Boil Kettle Schedule (60 min):
- Bittering Addition (IBU Target): Premium Lager 18 IBU (Magnum hops, 12% α-acid); Strong Ale 28 IBU (Cascade/Crystal blend, 7% α-acid); Super Strong Beer 35 IBU (Target beers 30–40 IBU).
- Aroma & Flavor Additions: Late-boil Cascade/Citra hops (Premium), East Kent Goldings (Ale), Noble hops (Strong Beer) at 10 min and whirlpool.
- Whirlpool & Hop Stand: Rapid cooling to 90 °C, 20-min hop stand for terpene retention and reduced vegetal off-notes.
4. Wort Cooling & Aeration
- Plate Heat Exchanger: Cool to fermentation pitch temperature—10 °C (Lager) or 18 °C (Ales)—with differential ΔT = 20 °C for thermal efficiency.
- Oxygenation: Inline oxygenation tower delivers 8–10 mg/L dissolved O₂ (Lager) or 6–8 mg/L (Ale) to support yeast health.
5. Fermentation Control
- Yeast Strains:
- Premium Lager: Saccharomyces pastorianus Lager strain, flocculation high, diacetyl rest at 18 °C.
- Strong Ale & Super Strong: S. cerevisiae Ale strains, ester profile controlled (ethyl acetate 40–60 mg/L).
- Fermentation Vessels: Stainless steel cylindroconical tanks with dimple-jacket for ± 0.5 °C temperature control; pressure vessels for Super Strong (up to 1.5 bar) to suppress ester overproduction.
- Gravity Monitoring: Inline hydrometer tracks real-time °Plato; fermentations proceed to ≤ 2 °Plato residual for desired body.
6. Conditioning & Maturation
- Lagering (Premium Lager): Cold conditioning at 1–2 °C for 4–6 weeks to clarify and smooth bitterness.
- Ale Maturation: Warm conditioning at 12 °C for 7–10 days, followed by cold crash at 3 °C for 48 h.
- Diacetyl & Haze Control: Diacetyl rest and fining with PVPP (2 g/L) and silica (1 g/L) deliver microbial and haze stability.
7. Filtration & Carbonation
- Crossflow Filtration: 0.45 µm membranes achieve bright beer stability, yeast and trub removal; final 0.2 µm sterile filter for microbial safety.
- Carbonation:
- Force Carbing: CO₂ infusion to 2.3–2.5 vol (Lager) or 2.5–2.8 vol (Ales), controlled via inline carbonation units.
- Natural Conditioning (Super Strong only): Priming sugar (4 g/L) for secondary fermentation in package.
8. Packaging & Quality Assurance
- Canning & Bottling:
- 500 ml Cans: Crown-seal, D-loop end, seam inspection to ± 0.15 mm.
- Glass Bottles (330 ml/600 ml): AOX-free lines, sterile fill at 1 °C, headspace O₂ < 0.5 mg/L.
- In-Line QA Controls:
- CO₂ & O₂ Sensors: Ensure dissolved gas & headspace levels.
- Turbidity & Colorimeters: Verify haze < 0.5 NTU, EBC color targets (Premium 6–8; Strong 25–30; Super 30–35).
- Microbiology: Automated plating to confirm < 10 CFU/mL bacteria/yeast.
Outcome: Our Premium Lager, Strong Ale, and Super Strong Beer exemplify precision brewing—offering consistent flavor balance, microbial stability, and professional-grade quality that distributors and consumers can trust.
| Product | Packaging Formats | ABV | Colour | Taste | Finish |
| Premium Lager | 500 ml can (24 per case) 330 ml bottle (24 per case) 600 ml bottle (20 per case) | 5.0% | Pale straw gold | Light pilsner malt, gentle noble hop bitterness | Clean, crisp, refreshing |
| Strong Ale | 500 ml can (24 per case) 330 ml bottle (24 per case) 600 ml bottle (20 per case) | 7.5% | Deep amber | Rich biscuit malt, balanced earthy hop character | Smooth, moderate bitterness |
| Super Strong Beer | 500 ml can (24 per case) 330 ml bottle (24 per case) 600 ml bottle (20 per case) | 9.5% | Amber brown | Robust caramel malt, dark fruit undertones | Full-bodied, warming |