Cypress Honey

Lager

15
4.7
3
COLOUR
Cypress Honey Lager
Available Formats:

The Story

A soft malt flavour. A dash of locally-sourced honey. This mild, well-balanced brew hits the sweet spot, without being too sweet. Try it whenever you’re visiting the lighter side of the menu: grilled halibut, fresh BC spot prawns, or anything that’s fresh and light.

Explore

or see them all

Recipes

Honey-Roasted-Salmon-with-Sourdough-and-Tomato-Salad

Honey Roasted Salmon with Sourdough and Tomato Salad

Ingredients
Wild Sockeye Salmon
4 x 6 oz portions
Chopped Basil
2 tablespoons
Honey
3 tablespoons
Lemon zest
1 tablespoon
Olive oil
4 tablespoons
Sourdough Bread
2 cups cubed
Garlic
1 teaspoon minced
Sliced Red Onion
1/2 cup
Cherry tomatoes
1 cup halved
Salt
1 teaspoon
Arugula
1/2 pound
Method
Serves: 4 Pre-heat oven to 350. Mix basil, honey and lemon zest and spread over salmon portions and roast in oven until done, approx 8 minutes. While salmon is roasting sauté sourdough in olive oil until golden brown. Add garlic, sliced red onion, cherry tomatoes and arugula to sourdough and toss. Recipe by Savoury Chef
Spot-Prawn-and-Bacon-Salad

Spot Prawn and Bacon Salad

Ingredients
BC Spot Prawns
1 lb peeled and deveined
Bacon
1/2 lb, cut into cubes
Orange segments
approx. 2 oranges
Toasted Pecans
1/2 cup
Romain lettuce
1 head chopped
Extra virgin olive oil
1/2 cup
Balsamic vinegar
2 tablespoons
Method
Serves: 4 Saute bacon over low heat until crisp. Add prawns and sauté approximately one minute, until cooked. Toss all ingredients together and dress with extra virgin olive oil & balsamic. Recipe by Savoury Chef
Beer-Can-Chicken-Wings

“Beer Can” Chicken Wings

Ingredients
Free-range chicken wings
24 pieces
All purpose flour
4 tablespoons
Smoked paprika
1 tablespoon
Salt
1 teaspoon
Cypress Honey Lager
1/2 can
Method
Serves: 4 Preheat oven to 400F. Mix Flour, Paprika and Salt. Dredge chicken wings in flour mixture and shake off excess. Place wings on roasting pan and roast until crisp approximately 20 min. Pour Beer over wings and roast another 10 min and serve. Recipe by Savoury Chef
Ingredients
Wild Sockeye Salmon
4 x 6 oz portions
Chopped Basil
2 tablespoons
Honey
3 tablespoons
Lemon zest
1 tablespoon
Olive oil
4 tablespoons
Sourdough Bread
2 cups cubed
Garlic
1 teaspoon minced
Sliced Red Onion
1/2 cup
Cherry tomatoes
1 cup halved
Salt
1 teaspoon
Arugula
1/2 pound
Method
Serves: 4 Pre-heat oven to 350. Mix basil, honey and lemon zest and spread over salmon portions and roast in oven until done, approx 8 minutes. While salmon is roasting sauté sourdough in olive oil until golden brown. Add garlic, sliced red onion, cherry tomatoes and arugula to sourdough and toss. Recipe by Savoury Chef
Ingredients
BC Spot Prawns
1 lb peeled and deveined
Bacon
1/2 lb, cut into cubes
Orange segments
approx. 2 oranges
Toasted Pecans
1/2 cup
Romain lettuce
1 head chopped
Extra virgin olive oil
1/2 cup
Balsamic vinegar
2 tablespoons
Method
Serves: 4 Saute bacon over low heat until crisp. Add prawns and sauté approximately one minute, until cooked. Toss all ingredients together and dress with extra virgin olive oil & balsamic. Recipe by Savoury Chef
Ingredients
Free-range chicken wings
24 pieces
All purpose flour
4 tablespoons
Smoked paprika
1 tablespoon
Salt
1 teaspoon
Cypress Honey Lager
1/2 can
Method
Serves: 4 Preheat oven to 400F. Mix Flour, Paprika and Salt. Dredge chicken wings in flour mixture and shake off excess. Place wings on roasting pan and roast until crisp approximately 20 min. Pour Beer over wings and roast another 10 min and serve. Recipe by Savoury Chef