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Craft Beer Brewery Tour

Hermann's Dark Lager

Hermann's Dark Lager

A proud and passionate Bavarian, Hermann was one of our original Brewmasters. He handcrafted this traditional German recipe to satisfy his longing for a local beer that reflected the true taste of his homeland. Consistently recognized as one of the world’s best dark lagers, this refreshing beer has a toasty malt body, yet is very smooth and finishes clean. We hope you enjoy our authentic Bavarian Dark Lager. Prost!


Hermann's Dark Lager

Food Pairings

Hermann's Dark Lager pairs well with grilled steaks, red meats, stinky cheeses and fancy deserts. Yep, he's not a real cheap date, but we love him none the less. We find that the chocolate malts work well with foods that have big, bold flavours.

Beer recipes

Below are a couple of our favourite recipes to go along with your Hermann's Dark Lager. Our suggestion is to experiment as much as possible until you find the one creation you crave daily! Then email us your recipe so we can share it with the world.

Hermann's Dark Lager Steak & Mushroom Pie


10 oz Canadian 'AAA' New York strip loin, diced

4 oz white onion, chopped

6 oz brown mushrooms, quartered

2 oz garlic cloves, chopped

2 sprigs of fresh rosemary

8 fl/oz french onion soup, thickened

8 fl/oz Hermann's Dak Lager

pinch of ground black pepper

2 oz sour cream, regular

2 puff pastry sheets

Marinade the diced New York in the Hermann's Dark Lager for 4 -6 hours in a shallow glass casserole dish, seal with plastic wrap and place in the fridge. Remove the steak from the marinade, drain well, and reserve the Hermann's Dark Lager. In a large heavy bottom pot, sweat the onions, garlic and chopped steak for 3 - 5 minutes, or until the vegetables are translucent. Add the Hermann's Dark Lager, bring to a boil, and add the French Onion soup. Add the sour cream and season with black pepper. Fill an individual casserole dish with the steak & mushroom sauce, then cover with puff pastry to seal the rich gravy. Brush the pastry with an egg wash (1 egg with a tablespoon of cream) and bake the pie for 17 - 22 minutes at 325 degrees in the oven. Check periodically to ensure the pastry is not burnt. Garnish with a sprig of rosemary and enjoy!