Wolf Vine

With the tremendous response we have had about this year’s batch of Wolf vine, I have been asked to give some insight into the process and ingredients that makes this special beer.

Firstly, I would like to shed some light on the hops, and the choices that surround the hopping of this beer. In previous years, we have used Centennial hops grown and harvested by the Sartori Hop Farm. This year we departed from that approach. We decided to give an even smaller hop farm an opportunity to get a start. Half of the hops we used in this year’s batch are Cascade hops grown and harvested by the Hope Bay Hop Farm on Pender Island. This is only their second year of production (normally hop plants take three years to reach maturity), so their hops were noticeably younger, with a “greener” aroma, than we would normally expect, but we used them anyway! The second half of our hop supply were Centennial hops from the Chilliwack Hop Farm.

Secondly, I would like to mention something about Wet Hops. Much like the variances that occur in the growing of grapes, terroir plays an incredible role in the final outcome. It influences hop aroma, it plays a role in other factors like alpha acids, beta acids, cohumulones, etc. This is really the beauty of a Wet Hopped beer; you never really know exactly how it is going to turn out! For those of you who notice a difference between this year’s batch and last year’s, you are absolutely correct. This is as it should be. This year’s crop of hops was undeniably effected by the long hot dry summer we had, the hops matured quickly and had a slightly more grassy notes to them.

With regards to the process, here is how it works: the farmer determines when the hops are at their peak, and harvests them. On that same day, the hops are brought to the brewery, where we put them into our cold room for an overnight stay. (The cold room smells like hop heaven!) In the morning we mash in, create the sweet wort, boil it for 90 minutes, all as per usual, then we add all the hops (a very considerable pile indeed), back into our sweet wort, circulate it for half an hour or so, extracting all the beautiful hop aroma and flavour, then cool the wort down and pitch the yeast.

This year’s batch has an undeniably stronger hop aroma than previous batches, it borders on grassy with some earthiness (if that is a word?) and a slight spiciness. From the avalanche of tremendous feedback we have received, it seems these flavours and aromas are enjoyable to many of you. For those of you who sense a difference, you are not wrong, and that is the fun of a ‘once-a-year’ beer.

One final note: we very purposefully make our Wet Hopped Beer a Pale Ale, not an IPA. We feel that the fullness of hop flavour, hop aroma, and depth of hop character, does not need to be masked by overwhelming hop bitteness. This of course is only a personal opinion.

I hope you enjoy this year’s Wolf Vine Wet Hopped Pale Ale, it will only be here for a very short time, and we look forward to the mysteries that next year’s batch will hold!

Sean Hoyne




Hoyne Brewing Company Presents their 2nd Annual Beer and Bloomsday Short Fiction Contest




Hoyne Brewing Company and partners present their 2nd annual short fiction contest in honour of James Joyce and Bloomsday. The aim is to provide new writers with a fun opportunity to expose their work, while introducing them to the world of James Joyce’s Ulysses. All proceeds from the contest and event will be donated to Literacy Victoria.

All entrants and volunteers will be invited to the James Joyce Bistro Bloomsday event on June 16th. Shortlisted entrants will be invited to read (or have their work read) after the Ulysses presentation, followed by the awards presentation. The shortlisted entries will be displayed at the event and published in our blog and newsletter. All proceeds from the contest, silent auction and $1 from every Hoyne pint sold at the event will be donated to Literacy Victoria.


1st: Festival pass and one night accommodation to the Sunshine Coast Writers Festival (Total value $500)
2nd: $200 to Russell Books
3rd: Hoyne Brewing Hoodie & $50 gift card redeemable at the James Joyce Bistro
4th: Hoyne swag pack
5th: Hoyne swag pack

Judging Panel:

Sean Hoyne – Owner, Hoyne Brewing Company

Lee Henderson – Chair, UVic Writing Dept

Susan Reece – Chair, Literacy Victoria

Shayne Avec I Grec – Poet Publisher (Oratorealish)

Devon Tatton – Greater Victoria Library

Vruti Patel – Greater Victoria Library


Partners and Sponsors:

Russell Books
James Joyce Bistro

Literacy Victoria
UVic Writing Dept.


Entry fee: a minimum $5 donation per submission to Literacy Victoria (entrants can submit multiple pieces).

For online submissions:

Step 1. Go to the Literacy Victoria website (http://www.literacyvictoria.org/) to make your donation. Record the donation confirmation number.

Step 2. Email your submission to Hoyne Brewing at events@hoynebrewing.ca as a pdf. or doc. and include the donation confirmation number in your email.

For drop off or mailed entries:

All entries must be typed and double spaced on one side of standard 8½ x 11 paper and submitted with a cheque (no cash please) made out to Literacy Victoria and a separate sheet with contact info.

Hoyne Brewing Company, 101-2740 Bridge St. Victoria, BC. V8T 5C5. Mailed entries must be postmarked no later than June 4th.

Hoyne Brewing Company will match all donations.
Word limit: 200 words (entries above the word limitation will be disregarded).
Content: Narrative must take place within 24hrs and include a reference to any 1 Hoyne beer brand name. e.g. Dark Matter, Devil’s Dream, Summer Haze…

Choose one of the following quotes from Ulysses as the inspiration for your story. Please specify which quote you have used at the top of your entry.

Quote 1 If he had smiled why would he have smiled?  To reflect that each one who enters imagines himself to be the first to enter whereas he is always the last term of a preceding series even if the first term of a succeeding one, each imagining himself to be first, last, only and alone, whereas he is neither first nor last nor only nor alone in a series originating in and repeated to infinity.

Quote 2 A warm human plumpness settled down on his brain.  His brain yielded.  Perfume of embraces all him assailed.  With hungered flesh obscurely, he mutely craved to adore.

Quote 3 Gob, there’s many a true word spoken in jest.  One of those mixed middlings he is.  …It’d be an act of God to take hold of a fellow the like of that and throw him in the bloody sea.  Justifiable homicide, so it would.  Then sloping off with his five quid without putting up a pint of stuff like a man.  Give us your blessing.  Not as much as would blind your eye.

Must be 19 years or older to enter and a resident of British Columbia.  Submissions must include a title, the word count and the quote used. Include your name, age, address, phone number, email address and the title of your piece in the email or on a separate piece of paper – your name should not be on the submission. Judges will be looking for the best interpretation of the quote selected, with special prizes for most humourous and most ‘Joycean’ entries. All entries must be previously unpublished material and not currently under consideration in any other contest or competition. Entries will not be returned. 

The deadline for entries is Saturday June 4th @ Midnight

Shortlisted entries will be notified by email on Friday June 10th and the winners announced on June 16th, 2016 at James Joyce Bistro Bloomsday event. For more information, contact Val at val@hoynebrewing.ca

A Brewer’s Fob

This really is an obligatory post: a rant, a pontification, a line in the sand. It’s been a long while that I’ve been collecting these thoughts and values. And finally, I have a place to put them!

Simply put, we believe in fine beer.

We are all done being told by the big business crowd that cold equals good, (I would name names, but don’t want to be hunted down by a silver bullet…oops) or that terms like micro-carbonation and cold–filtered actually mean something. Better yet, if I buy their product I have a chance of finding myself on an airplane surrounded by girls, and on my way to the super-bowl.

Baffle-gab, hog-wash, horse-shit. There, I said it. Let’s just have a great beer, one we can actually taste and enjoy for what it is: a finely crafted, locally made, great-tasting beer.

It seems simple. And here’s the best part: it has been happening for a very long time. Throughout much of the last several thousand years, brewers have been making beer in small batches, and people have been happily enjoying it in close proximity to where it was made. Seems blindingly obvious.

It has only been in the last several decades that we have allowed ourselves to become complacent and let the big guys tell us what is best for us. That is, dumbing the beer down by filling it with refined sugars, chemicals and preservatives, filtering it into anoxeria, and throwing marketing dust in our eyes to mask their bland fizzy swill.

A revolution was needed. A renaissance of the Micro-Brewery. Our proclamation saying we actually prefer taste to gimmickry, we are not afraid of big flavour, we love the taste and aroma of hops, we don’t support the fuzzy logic of transporting beer across the continent, or ocean, and we are here to stay. Get used to it. Get out of the way if you won’t lend a hand.

In the words of Daltry and Townshend, “We won’t be fooled again.”

Featured on Mosaic

Big thanks to Grady Mitchell, and the entire crew at Mosaic for coming by the other day for an interview, and a few glasses of beer. We’re big fans of what they’re doing, and with a bit of loudmouth soup in me, I gave away all my brewmaster secrets.

Kidding, of course.

Hoyne Brewing Co. did, however, get featured on their blog. And we are pumped! Thanks, Mosaic, for contributing to the success of our launch by helping spread the word.

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