YINGER

 

Upstream Pale Ale

Description

Our West Coast style light lager blends BC grown hops with Canadian malts for an approachable, easy drinking beer, perfect for all craft beer drinkers.

At a glance

🇨🇦 [Country] Canada
📍 [Province] BC
📍 [City] Langley
⚙️ [Brewing Process] Ale
🍻 [Beer Style] Pale Ale
⚖️ [Sub-Style] American Pale
😋 [IBU] 3/5
😋 [Bitterness Scale] Medium

💪 [Strength] Regular
🔢 [ABV] 5.1%
🏆 [Awards] Voted 3rd best beer in BC

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REVIEWS

UNTAPPD

Extremely well-mannered, traditional character to this, showing layer upon layer of savory complexity on the nose, with iron, dried meat, tobacco, balsamic fruit, dried red berries, orange peel, leather and dried mushrooms. A medium-to full-bodied, linear and zesty Rioja that’s full of nuanced flavors that linger through the very long, savory finish. Floral, too. Yet, it remains bright and precise. Tempranillo with 16% mazuelo. Drink on release or hold.

Review Date:  6th July 2022

Up a point with an extra year in bottle, the 2011 Ygay seems to have settled into its skin over the last 12 months. Made from a duo of Tempranillo and 16% Mazuelo, respectively aged in American and French oak, this has balsamic, Mediterranean herb top notes of pine and rosemary, subtle oak spices, plenty of density and focus and the acidity, tannic structure and dark berry fruit power to age.

 

Drinking Window:  2027 – 2045
Reviewer Name:  Tim Atkin MW
Review Date:  1st October 2022
The 2011 Castillo Ygay Gran Reserva Especial was produced with a blend of 84% Tempranillo and 16% Mazuelo (Cariñena) from a plot called La Plana that was planted in 1950 at 485 meters in altitude, the highest in the Ygay property. The grapes were picked between September 17 and 22, and the Mazuelo was later, on September 28. The bunches were destemmed and lightly crushed and put to ferment in stainless steel for 11 days with constant pump-overs and punch-downs. The Tempranillo matured for 28 months in American oak barrels and the Mazuelo for 28 months in French barriques. It’s 14% alcohol and has a pH of 3.65 with 5.6 grams of acidity (measured in tartaric acid per liter). It’s very tough to follow a vintage like 2010, and 2011 was not an easy year; the wine is possibly more powerful and concentrated but keeping the freshness, with a longer élevage but very young and lively, with an elegant texture and mouthfeel, great balance and elegance. The wine feels lively, and it seems impossible that it has been in bottle for over six years. It has the classical profile with the effect of the American oak barrels, cigar box, cedar wood, sweet spices—aromatic, intoxicating, complex. This should age very slowly and for a very long time. 131,668 bottles produced. It was bottled in February 2016. No 2013, 2014 or 2015 will be produced. They have a 2012, and they will jump from that to 2016. The 2012 will be released in late 2023 or early 2024 and the 2016 in 2027 or 2028. Finger crossed…

 

Drinking Window:  2022 – 2040
Reviewer Name:  Luis Gutierrez
Review Date:  14th July 2022

TO LEARN MORE

Camp Beer

Founded by 100% local ownership with grassroots in the homebrewing community and a strong passion for craft beer. Camp is a community-based brewery and tasting room supplying the need for better beer and quenching the thirst of craft for our friends and neighbors

Dave Henry

An avid fisherman who loves camping in the Shuswap region. Henry is the quieter of the two but is liable to get energized as soon as any conversation turns to brewing.

Camp Beer

We went behind the scenes with Camp Beer to explore their story, dive into their creative brewing process, and uncover what makes their craft so special. Check out the full feature to experience the journey!
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