House of Funk Brewing was created to challenge the status quo of beer and coffee, cultivating an environment of experimentation with a devotion to quality. In beer, every single brew must spend time conditioning in wood, or be subjected to an onslaught of wild yeast, souring bacteria and other funky micro-organisms. Our small batch system allows us to push boundaries and experiment with our brews, and serve up fresh and unique flavours more frequently. The family at HOF is dedicated to always embrace the funkier side of life and brewing.
Lightly soured and brewed with malted oats, raw wheat, lactose milk sugar, Chaka Khan was dry-hopped during fermentation with Sabro and Idaho 7, and further conditioned on Coconut and Pineapple.
Quick sour brewed with wheat, oats and lactose milk sugar, then blended with mango and white peaches.
A Belgian golden fermented using a 50/50 blend of Westmalle and La Chouffe yeast, then conditioned in an oak foeder with a fruit forward mixed culture of brettanomyces.