Big Rock Brewery - Traditional Ale

Brewmaster's Notes


English-style brown ale







Key Ingredients:

  • Hops: Galena and Willamette Hops
  • Malt: Pale, Caramel and Black


Deep copper with garnet flashes


Caramel malt


Medium to full-bodied, medium carbonation


Toasty malt and sweet caramel up front finishing with a nutty flavour, medium creamy carbonation, and mild hop bitterness

Food Pairing:

Sharp cheeses, red meats and stews.

Beer Story

A recipe gone untouched since Big Rock’s founding. Toasty malt and sweet caramel up front, finishes with a nutty flavour, medium creamy carbonation and mild hop bitterness.

“The unmatched quality of our Canadian grown barley is still the backbone of this beer over 30 years after it was first brewed. My comfort food in a glass, some things just never get old.” ~Brewmaster Paul Gautreau

*Also available now for a limited time in the Barn Burner Variety Pack.


British Columbia

Music Pairing

Artist: The Beatles
Artist: Bob Marley
Artist: The Band
Artist: Edward Sharpe & the Magnetic Zeros

Beer Candied Bacon


1 lb thick-cut, high quality bacon

1/2 cup brown sugar

1/4 cup + 2 tbsp of Big Rock Traditional Ale 

2 tbsp maple syrup 


Preheat oven to 400 degrees. Combine brown sugar, maple syrup and beer in a small bowl, whisking well to form syrup. Set aside.

Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.

Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.

Cool on wire rack for at least 1 hour before serving

Movie Pairing

Planes, Trains and Automobiles

Planes, Trains and Automobiles - Trailer

More Info: Planes, Trains and Automobiles