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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

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.

🍻

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!

🙋🍕 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 😞

The @untappd Community Awards have arrived again, and this year I'm taking 3 gold & 3 silver!! 🥇🥇🥇🥈🥈🥈

I don't ever enter my beer in competitions so it's nice that Untappd just fires these off each year. No entry fee, no payments to receive a physical award, etc.

This year's spread really shows the diversity in the niche beers I like to make and I want to thank everyone who takes the time to rate my stuff on Untappd. As of this posting I'm sitting at #4 in Canada and somewhere around #100 in the world!!

It might seem like a waste of time to check in beers but my ratings have resulted in export opportunities and helped me immensely in growing my business over the years. To be eligible for an award a beer must have >50 check-ins, and that unfortunately invalidates a lot of my beers due to small batch size. So thank you all again for rating and supporting the weird styles I like to create.

Of the medaling beers, you can still snag bottles/cans from the retail fridge in our shared tasting room, @threefoldbeer:

🥇Expanding Fractals Belgian Quad
🥈Two Threads Barleywine Blend
🥇🥇Occultation Stock Ale (two golds, now!)

As for the status of the remaining winners:

🥇Petrichor Gin Oak Black IPA (collab w/ @boomboxbrewing) - a new batch is coming, later this year!
🥈Gin Barrel Table Saison - a new batch is in the works, I'm lucky to have my friends @oddsocietyspirits and their delicious fresh gin barrels only a few blocks away!
🥈Gewurz Biere de Coupage - a one-off, won't return, but a fresh Bière de Coupage with Peach just went on tap last week if you want to see a similarly powerful barrel blend!

The @untappd Community Awards have arrived again, and this year I'm taking 3 gold & 3 silver!! 🥇🥇🥇🥈🥈🥈

I don't ever enter my beer in competitions so it's nice that Untappd just fires these off each year. No entry fee, no payments to receive a physical award, etc.

This year's spread really shows the diversity in the niche beers I like to make and I want to thank everyone who takes the time to rate my stuff on Untappd. As of this posting I'm sitting at #4 in Canada and somewhere around #100 in the world!!

It might seem like a waste of time to check in beers but my ratings have resulted in export opportunities and helped me immensely in growing my business over the years. To be eligible for an award a beer must have >50 check-ins, and that unfortunately invalidates a lot of my beers due to small batch size. So thank you all again for rating and supporting the weird styles I like to create.

Of the medaling beers, you can still snag bottles/cans from the retail fridge in our shared tasting room, @threefoldbeer:

🥇Expanding Fractals Belgian Quad
🥈Two Threads Barleywine Blend
🥇🥇Occultation Stock Ale (two golds, now!)

As for the status of the remaining winners:

🥇Petrichor Gin Oak Black IPA (collab w/ @boomboxbrewing) - a new batch is coming, later this year!
🥈Gin Barrel Table Saison - a new batch is in the works, I'm lucky to have my friends @oddsocietyspirits and their delicious fresh gin barrels only a few blocks away!
🥈Gewurz Biere de Coupage - a one-off, won't return, but a fresh Bière de Coupage with Peach just went on tap last week if you want to see a similarly powerful barrel blend!

The @untappd Community Awards have arrived again, and this year I'm taking 3 gold & 3 silver!! 🥇🥇🥇🥈🥈🥈

I don't ever enter my beer in competitions so it's nice that Untappd just fires these off each year. No entry fee, no payments to receive a physical award, etc.

This year's spread really shows the diversity in the niche beers I like to make and I want to thank everyone who takes the time to rate my stuff on Untappd. As of this posting I'm sitting at #4 in Canada and somewhere around #100 in the world!!

It might seem like a waste of time to check in beers but my ratings have resulted in export opportunities and helped me immensely in growing my business over the years. To be eligible for an award a beer must have >50 check-ins, and that unfortunately invalidates a lot of my beers due to small batch size. So thank you all again for rating and supporting the weird styles I like to create.

Of the medaling beers, you can still snag bottles/cans from the retail fridge in our shared tasting room, @threefoldbeer:

🥇Expanding Fractals Belgian Quad
🥈Two Threads Barleywine Blend
🥇🥇Occultation Stock Ale (two golds, now!)

As for the status of the remaining winners:

🥇Petrichor Gin Oak Black IPA (collab w/ @boomboxbrewing) - a new batch is coming, later this year!
🥈Gin Barrel Table Saison - a new batch is in the works, I'm lucky to have my friends @oddsocietyspirits and their delicious fresh gin barrels only a few blocks away!
🥈Gewurz Biere de Coupage - a one-off, won't return, but a fresh Bière de Coupage with Peach just went on tap last week if you want to see a similarly powerful barrel blend!

The @untappd Community Awards have arrived again, and this year I'm taking 3 gold & 3 silver!! 🥇🥇🥇🥈🥈🥈

I don't ever enter my beer in competitions so it's nice that Untappd just fires these off each year. No entry fee, no payments to receive a physical award, etc.

This year's spread really shows the diversity in the niche beers I like to make and I want to thank everyone who takes the time to rate my stuff on Untappd. As of this posting I'm sitting at #4 in Canada and somewhere around #100 in the world!!

It might seem like a waste of time to check in beers but my ratings have resulted in export opportunities and helped me immensely in growing my business over the years. To be eligible for an award a beer must have >50 check-ins, and that unfortunately invalidates a lot of my beers due to small batch size. So thank you all again for rating and supporting the weird styles I like to create.

Of the medaling beers, you can still snag bottles/cans from the retail fridge in our shared tasting room, @threefoldbeer:

🥇Expanding Fractals Belgian Quad
🥈Two Threads Barleywine Blend
🥇🥇Occultation Stock Ale (two golds, now!)

As for the status of the remaining winners:

🥇Petrichor Gin Oak Black IPA (collab w/ @boomboxbrewing) - a new batch is coming, later this year!
🥈Gin Barrel Table Saison - a new batch is in the works, I'm lucky to have my friends @oddsocietyspirits and their delicious fresh gin barrels only a few blocks away!
🥈Gewurz Biere de Coupage - a one-off, won't return, but a fresh Bière de Coupage with Peach just went on tap last week if you want to see a similarly powerful barrel blend!

The @untappd Community Awards have arrived again, and this year I'm taking 3 gold & 3 silver!! 🥇🥇🥇🥈🥈🥈

I don't ever enter my beer in competitions so it's nice that Untappd just fires these off each year. No entry fee, no payments to receive a physical award, etc.

This year's spread really shows the diversity in the niche beers I like to make and I want to thank everyone who takes the time to rate my stuff on Untappd. As of this posting I'm sitting at #4 in Canada and somewhere around #100 in the world!!

It might seem like a waste of time to check in beers but my ratings have resulted in export opportunities and helped me immensely in growing my business over the years. To be eligible for an award a beer must have >50 check-ins, and that unfortunately invalidates a lot of my beers due to small batch size. So thank you all again for rating and supporting the weird styles I like to create.

Of the medaling beers, you can still snag bottles/cans from the retail fridge in our shared tasting room, @threefoldbeer:

🥇Expanding Fractals Belgian Quad
🥈Two Threads Barleywine Blend
🥇🥇Occultation Stock Ale (two golds, now!)

As for the status of the remaining winners:

🥇Petrichor Gin Oak Black IPA (collab w/ @boomboxbrewing) - a new batch is coming, later this year!
🥈Gin Barrel Table Saison - a new batch is in the works, I'm lucky to have my friends @oddsocietyspirits and their delicious fresh gin barrels only a few blocks away!
🥈Gewurz Biere de Coupage - a one-off, won't return, but a fresh Bière de Coupage with Peach just went on tap last week if you want to see a similarly powerful barrel blend!

The @untappd Community Awards have arrived again, and this year I'm taking 3 gold & 3 silver!! 🥇🥇🥇🥈🥈🥈

I don't ever enter my beer in competitions so it's nice that Untappd just fires these off each year. No entry fee, no payments to receive a physical award, etc.

This year's spread really shows the diversity in the niche beers I like to make and I want to thank everyone who takes the time to rate my stuff on Untappd. As of this posting I'm sitting at #4 in Canada and somewhere around #100 in the world!!

It might seem like a waste of time to check in beers but my ratings have resulted in export opportunities and helped me immensely in growing my business over the years. To be eligible for an award a beer must have >50 check-ins, and that unfortunately invalidates a lot of my beers due to small batch size. So thank you all again for rating and supporting the weird styles I like to create.

Of the medaling beers, you can still snag bottles/cans from the retail fridge in our shared tasting room, @threefoldbeer:

🥇Expanding Fractals Belgian Quad
🥈Two Threads Barleywine Blend
🥇🥇Occultation Stock Ale (two golds, now!)

As for the status of the remaining winners:

🥇Petrichor Gin Oak Black IPA (collab w/ @boomboxbrewing) - a new batch is coming, later this year!
🥈Gin Barrel Table Saison - a new batch is in the works, I'm lucky to have my friends @oddsocietyspirits and their delicious fresh gin barrels only a few blocks away!
🥈Gewurz Biere de Coupage - a one-off, won't return, but a fresh Bière de Coupage with Peach just went on tap last week if you want to see a similarly powerful barrel blend!

15% off ⌛ Temporal Thursdays ⌛ Every Thursday, Temporal draught pours* are 15% off from open til close 😎

As a BONUS we’ve got the same little 15% discount on PIZZA 🍕 & GUEST POURS 🍷🍹 until 5pm, so we’ll see you soon for some saison and ‘za.

*except for Temporal “Void” series beers

Hiring Alert: We’re looking for a brewer to join the Threefold team full time!

We operate a shiny 25hL Newlands brewhouse in the space formerly occupied by Andina Brewing Company, and have been brewing in the space for nearly a year at this point. While the Threefold partners have done their own brewing so far, current production levels point towards a shared brewer employed through Threefold to be the best way forward.

We’re looking for a full-time brewer to join the Threefold Brewery team, which currently is made up of a production manager who coordinates the production needs of the three partners, and the packaging manager who is responsible for the packaging and warehousing of the beer. Our brewer will be responsible for the management, operation, and maintenance of the brewhouse and all cellar equipment including the brewing and cellaring of all beer produced at Threefold. At short and medium term projected production levels, this entails roughly two brews produced each week.

We have purposefully left the position title vague in order to consider candidates with a wide range of qualifications and experience. We are open to a candidate with anything from a robust formal education but little practical job experience, to no formal brewing education but years of experience in senior brewery operations, and anything in between.

For full details and how to apply, head to our website’s Jobs page (link in bio, or threefoldbeer.com/jobs if you like typing the old fashioned way).

The Art of Adaptation: Brewing Without Borders

Brewing is all about precision, but for a nomadic brewer like @tristan__stewart of @temporalbeer , the ability to adapt is just as crucial. Moving between different brewhouses, each with its own quirks, means constantly adjusting methods while maintaining what makes a Temporal beer uniquely Temporal—a kind of “Temporal terroir” that transcends location.

From unexpected shifts in fermentation to navigating new equipment, Tristan embraces the challenge of crafting complex, time-driven beers wherever he brews. Barrel-aging, mixed fermentation, and patience remain his constants, proving that true artistry isn’t tied to a single space—it’s in the brewer’s hands.

#TemporalAles #NomadicBrewing #WildFermentation #BarrelAged #BeerTerroir #WhyThisBeer #BrewingChallenges #MixedCulture #CraftBeer #SmallBatchBrewing #BarrelAging #WildYeast #BrewingInnovation #BCBeer #SpontaneousFermentation #TerroirDriven #SlowBeer #PatiencePays #OakAged #BigBeers #BeerCraftsmanship

Bringing People Into the @temporalbeer Experience

Making beer that challenges expectations means making sure people understand why it’s special. That’s something @tristan__stewart of Temporal Ales takes seriously.

With no core lineup (for now 😉)and beers that evolve in the barrel for months (or years), every release is unique. But with that comes the need for consumer education—explaining the impact of mixed fermentation, the role of time in developing complexity, and how blending elevates each bottle.

Tristan doesn’t just brew beer; he invites people to engage with it. Whether it’s talking about the influence of oak, the balance of acidity, or the inspiration behind a blend, he’s creating a culture of curiosity. Because when drinkers understand the care and craft behind each bottle, they’re more likely to appreciate every sip—and bring it to the table.

In Episode 17 of Why This Beer?, we explore how Temporal Ales bridges the gap between experimentation and experience, making sure each beer finds the right drinker.

#WhyThisBeer #TemporalAles #CraftBeerEducation #WildFermentation #BarrelAgedBeer #BeerKnowledge #DrinkBetter #FermentationScience #BrewersCraft #BeerAging #TimeMatters #MixedCulture #OakAged #TartAndFunky #BeerEvolution #TrustTheProcess #UniqueBrews #ExperimentalBeer #BrewingInnovation #VancouverBeer #PatienceInBrewing

Meet Tristan Stewart – The Mind Behind Temporal Ales

Great beer takes time. Few understand this better than @tristan__stewart , the brewer and blender behind @temporalbeer

Founded on patience, curiosity, and an uncompromising approach to barrel-aging, Temporal operates differently from your average brewery—no core lineup, no flagships, (but maybe we got a sneekpeak on something reoccurring 🤫 ) just carefully crafted, one-of-a-kind blends that evolve over time. From humble starts as a beer buyer for @berezanhospitalityliquor stores evolving to a background in both homebrewing and professional brewing this has shaped his vision: pushing beer beyond the expected, experimenting with wild fermentation, and embracing the unknown.

In Episode 17 of Why This Beer?, we explore how Tristan built Temporal, his philosophy on aging and blending, and how the vessel can contribute some unique flavours.

For those who appreciate the long game in beer, this one’s for you.

#WhyThisBeer #TemporalAles #TristanStewart #BarrelAgedBeer #WildFermentation #MixedCulture #PatienceInBrewing #BeerAging #CraftBeerCulture #ArtOfBlending #VancouverBeer #LimitedRelease #DeepIntoTheVoid #FermentationMagic #ExperimentalBrewing #OakAged #SourBeer #CellarAged #BeerInnovation #BrewersLife #PassionForBeer

Well.... that explains why I couldn't pull a sample 😂

The joys of using whole fruit (and fruiting in barrels) instead of just dumping some puree into a tank and calling it a day 🙂‍↕️