Temporal Artisan Ales, 1507 Powell Street, Vancouver, BC (2026)

09/09/2026

One of the biggest things I get asked about is when a Temporal online store is coming. We just pushed it live, you can find it at www.shop.temporalales.com (link in bio)

🇨🇦 Shipping in a standard box. It comfortably fits 4-ish 750s, 9-ish 330s, or a couple of 4pks. We may find the box fits slightly more or slightly less, but for now there is a pricing structure based on these weight cutoffs.

New Releases will be on here the day they drop. There will be some web-shop exclusive things at some point - I have some very, very special small-batch Void Series b**rs coming later this year, for example. Too small, too special, and too limited to make a tasting room release possible.

There may be some kinks to work out but at the moment the plan is to prepare orders once a week, if your order falls after a cutoff it will be in the next week's batch.

Any questions? DM me!

Excited to get this next chapter rolling.

Cheers!!
Tristan

09/04/2026

Introducing Imaginary Prism - a dryhopped foeder-aged grisette.

Imaginary Prism is the second and final b**r releasing today, September 4, at Threefold.

Some of you might remember this zingy b**r from last Summer! Similar to my table saison, this base b**r was foeder-fermented and aged for 6+ months to develop a bit of acidity. Once it got to the level I wanted, I sequestered a portion in a tank with some New Zealand Cascade before bottling.

NZ Cascade is one of my favourite varietals of hops. It's kinda like if you took Pacific Northwest Cascade, removed all the classic pine and earthy notes, cranked the citrus up to 11, and rounded it out with a bit of tropical and red berry notes.

After a lengthy stint of bottle conditioning, these 4-packs are finally good to go! The b**r has a zippy tartness, bright hop character, and a dry finish. It is super refreshing and I hope you enjoy it as much as I do!

-Tristan

📸👩‍🎨🎨🖌️🖼️👩‍💻✂️🧙‍♀️ - Michelle Lavoie

09/04/2026

Introducing 🌼 In The Field - a farmhouse ale brewed with experimental hops.

In The Field is one of two b**rs releasing today, September 4, at Threefold.

This one is a culmination of an idea I've been mulling for a while. The plan? A new series of b**rs built to showcase experimental hops from near and far!

For the first iteration, I started with a base of Bohemian pilsner malt and rounded it out with a bunch of spelt, wheat, and rye. I like this sort of base for these types of b**rs. The adjunct grain lends a lot of body which helps the b**r not be perceptibly thin despite a very low finishing gravity.

I hopped the b**r in the kettle with a late addition of experimental HBC 1134. This new variety is said to impart gentle notes of rose, pine, and citrus.

For the dryhop, I wanted to lay down a foundation of a few varieties. Something not overpowering which could be a throughline in the series, similar to the grain bill, helping to tie it all together. I chose a light addition of Cascade and Amarillo, two hops I'm very fond of and classic for hoppy West Coast b**rs.

Finally, I rounded off the dryhop with Aussie experimental HPA 065, a super interesting variety that has notes of lime, ginger, pineapple, and saffron. It sounded like fun and I'm very pleased with the expression in the final b**r, the bit of spice note is perfect with the classic saisonny notes.

I'm looking forward to revisiting this foundation in a few months and hitting it with some other experimental varieties! Hop suppliers often have really neat trial crops but it's tough to get brewers on board, especially if they don't have a pilot system. There's tons to explore so I hope you all enjoy this one and check out the next iteration, too! Cheers!

-Tristan

📸👩‍🎨🎨🖌️🖼️👩‍💻✂️🧙‍♀️ - Michelle Lavoie

08/14/2026

Introducing Periapsis - a blend of adambier aged in a Willet rye barrel and barleywine aged in a Four Roses bourbon barrel.

This is the next b**r in the Temporal Void Series, an exploration of strong barrel aged b**rs. Periapsis is the second and final b**r releasing today, Friday August 14th at Threefold. 14.14% abv.

For this one, the goal was balancing what ended up being a very intense rye barrel. I think the Willet barrels I got were just particularly freshly emptied and wet, because holy did it ever impart a lot of barrel character to the Adambier. Cinnamon, pepper, spearmint, and nutmeg just absolutely burst out of the glass when I pulled my barrel samples. Interesting, for sure, and I don't do a lot of rye barrels... so I didn't want to cover it up too much. I figured rounding it off would be the right move.

After tasting through a few more barrels I found the perfect compliment, a Four Roses bourbon barrel that had been patiently aging along for two years. Not too far in any one direction, with a well rounded spirit bouquet of pale fruits, vanilla, and soft spice of its own. A bit more full than the Adambier, adding a bit of viscosity that was missing.

Two b**rs that fit together like puzzle pieces, at least in my opinion! I hope you folks think so as well. 🧩

Cheers!

- Tristan

👩‍🎨🖌️🖼️🎨 - Michelle Lavoie

08/14/2026

Introducing Radiant Syzygy - a blend of barleywine aged 2 years in a bourbon barrel and barleywine aged 2 years in a port barrel (that most recently was used to finish bourbon.)

This is the next b**r in the Temporal Void Series, an exploration of strong barrel aged b**rs. Radiant Syzygy is the first of two b**rs releasing today, Friday August 14th at Threefold. 12.94% abv.

It's good to get back in the swing of things. I've been so busy this year I've barely released any new Voids (sorry) but I'm happy this blend was the one to get things kicked off again.

For this one I did a blend of two barrels, both filled two years ago. The first is single barrel select bourbon from Green River Distillery. I always like when I get select barrels, because it means someone chose that specific barrel for whatever reason over all the other ones and got it packaged up just for their store/company/importing agency. The barrel doesn't disappoint - this barleywine had awesome bourbon notes, lots of oaky vanillin, and just a hint of spice.

To pair with it, I chose a port barrel that most recently was used to finish an experimental bourbon from A. Smith Bowman distillery. This one was super rich on the nose, massively in the dark fruit zone with vibrant port notes and oxidative character.

This is one of those blends that gets me really excited about where things are at with the Void Series, as well as where things are going.

It's a massive b**r. There's a gigantic nose of spirit barrel married to stewed dark fruit, caramel, biscuit, and oxidative port. It is sticky and thick. Full bodied with just a whisper of carbonation. It's just so good.

Come down and get some while it's available! You don't want to miss out on this one!

- Tristan

👩‍🎨🖌️🖼️🎨 - Michelle Lavoie

07/31/2026

Introducing: Cherry Saison! A blend of foeder aged saison and fresh saison refermented on dark sweet cherries from the Aaron and Carly Godard 2025 harvest.

Cherry Saison is the first of three new bottles dropping today, July 31 at Threefold. Please swipe ⬅️ to check out the others, I'm trying out the multi-caption thing to fit 3 b**rs in one post 😅

I love a funky cherry b**r and this year's cherry saison release is no exception. Absolutely dripping in vibrant fruit character from the contact time and high fruit ratio of 450 g/L. Extended contact on the whole fruit (including pits!) has lent some interesting spicy cinnamon-heart-candy notes, adding depth and another facet to the b**r.

This is the first year I've done a b**r with dark cherries (historically it's always been tart pie cherry varieties, mostly Balaton) and I'm liking this iteration a lot - I hope you dig it as well!

- Tristan

📸👩‍🎨🎨🖌️🖼️👩‍💻✂️🧙‍♀️ - Michelle Lavoie

Introducing: Shiro Plum Grisette! A blend of foeder aged grisette and saison, refermented on yellow Shiro plums from the 2025 harvest at Aaron and Carly Godard.

Shiro Plum Grisette is the second of three new bottles dropping today, July 31 at Threefold. Please swipe ↔️ to check out the others!

This one is a new fruit for me! While I've done a handful of plum b**rs over the years, I've always focused on darker varieties. Shiros have a beautifully sweet, juicy flesh and tart skin, and I love that the expression in the b**r is so powerfully depicting those notes. Post-refermentation there is zero residual sugar, of course, but it still has the same fleshy plum quality I loved in the whole fruit.

There's also a bit of a marzipan note in this one, caused by a long contact time with the pits. It's not spicy like the cherry b**r, but rather much more round and nutty. It serves nicely to add a bit of depth.

This blend has a moderately high acidity, something to do with the natural acids present in plums plus the long contact time on the fruit. It's a relatively round acidity on the palate, though, without being too sharp or reductive. I think it all came together nicely and I hope you folks think so too!

-Tristan

📸👩

07/23/2026

Introducing Sundrift - a West Coast-Style Farmhouse Ale brewed in collaboration with Dageraad Brewing, Charles Faram Brewing Supplies, and Lallemand Brewing. Cans and draft will be available at Threefold starting tomorrow!

Our goal was to create a b**r that is dry and refreshing, merging rustic esters with classic and new-era hops. We weren't really sure if we were making a Belgian Oat Pale Ale, or an estery White IPA, or something else entirely. Lucky for me, the Dageraad folks also enjoy putting a recipe together and seeing what it tastes like before deciding what style box it fits in!

We landed on a grain bill with flaked oats, malted oats, and flaked triticale (a wheat/rye hybrid grain) backed up by our favourite Bohemian pilsner malt.

We teamed up with our pal Azlan from Charles Faram (former best boy of Main St Brewing!) to source some awesome hops. The first is a nice lot of Cascade, full of all the citrusy grapefruit and pine that you'd expect in a classic west coast b**r. It's one of my favourite hops, probably because it was so prominent in the era when I first got into craft b**r.

The second was a new one for me - a hop called Pink, developed in Idaho by Jackson Hop Farm (the same folks who developed Idaho 7!) and named for the pink flagging used to mark its rows in the field. Pink seems like a really cool varietal. It's got a lot of the potent stonefruit and citrus you would expect from new world variety but it also has some really interesting other characteristics in there - I get notes of strawberry and something sweet, like vanilla-infused cream. Cool stuff.

For yeast we looped Lallemand into the collab and utilized their Lalbrew Farmhouse strain. This one is neat, it's a non-diastatic farmhouse strain which means we can run it through our regular pipeline without infection concerns from true saison yeast. We fermented warm with a big freerise which led to notes of black pepper, a bit of clove, and lots of fruity esters. It leans more towards the Belgian-style of saison, which is perfect for a collab with BC's finest Belgian-style brewery!

I hope you enjoy this b**r. Thanks for reading!

- Tristan

📸🎨🖌️👩‍🎨🖼️✏️👩‍💻💭 - Michelle Lavoie

05/05/2026

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 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!

05/01/2026

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

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 b**r.

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 b**r rest together in the barrel for another 8 months or so before bottling.

That house culture at the time had a very strong pediococcus strain (isolated from Cantillon gueuze!) and during conditioning the b**r 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 b**r to approach an acceptable level of carbonation.

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

📸🖼️🖌️👩‍🎨 -

04/22/2026

🚨⚠️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 b**rs 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 b**rs aren't the easiest environment for a healthy ferment in the best of times.

That b**r has been stable for years but the dilution with the small stout combined with the latter having healthy 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 b**rs 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 **r 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 😞

Temporal Artisan Ales

09/09/2026

09/04/2026

09/04/2026

08/14/2026

08/14/2026

07/31/2026

07/23/2026

05/05/2026

05/01/2026

04/22/2026

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