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Upcoming Events
Beer & Cheese Pairing: A Guided Sensory Workshop - Belgian Beer Edition
Join us for an in-depth guided tasting led by one of our brewers exploring the chemistry of great beer and cheese pairings. Using sight, aroma, and taste, we’ll identify the dominant compounds in four distinct historical beer styles and discover how they interact with carefully selected cheeses.
Through a structured but relaxed tasting of four historical beers (200ml each) and four premium cheeses (30g each), you’ll experience how fat, salt, protein, and rind microbiology influence flavour perception - softening bitterness, amplifying aromatics, and creating harmony between malt, hops, yeast, and dairy. Each pairing will be demonstrated and explored together, from Victorian IPA with aged English cheddar to raw Nordic ales with washed-rind cheese. And at 800ml of beer and 120g of cheese this is a serious tasting!
This workshop blends sensory training, brewing history, and delicious pairings in a convivial setting. By the end, you’ll understand why certain combinations work — and how to predict great pairings on your own.
Seats are limited to maintain an intimate tasting environment.
Join us at Good Cheer Brewing, 1220 20 Ave SE, Calgary
Join us for a beer/talk pairing with our owner and head brewer as we go on a journey into the stories behind historical beer styles and how they’re made. We’ll discuss three styles: IPA, Porter, and Bock. Each segment of the talk will be paired with two tasters of each style.
IPA - From the first IPA brewed in 1752 to the present day, we’ll explore the Beer of Empire with a tasting of our 1870 Burton IPA and our 1990 West Coast.
Porter - The first porters were brewed in the early 1700s, named after the men who carried cargo by hand from the London docks into the city. We’ll taste re-created porters from 1817 and 1901 as we trace the over 300 year-old history of the style.
Bock - This famous 700 year-old style was the reformer Martin Luther’s favourite. Taste two classic German examples (Aecht Schlenkerla Urbock + Aynger Celebrator Doppelbock) as we tell the stories behind this famous style.
Tuesday, April, 14. 6:30pm.
$25 gets you a flight of 6 beers and admission to our one-hour beer history experience.
What if the world’s most celebrated wines weren’t shaped by modern innovation but by monks, working patiently over centuries?
Burgundy, Bourgogne in French, is one of the oldest and most influential wine regions in the world, with roots stretching back over 2,000 years to Roman vineyards. But its true identity was forged in the Middle Ages, when monastic orders like the Cistercians and Benedictines began to study the land with extraordinary care.
These monks were not just religious figures, they were disciplined observers. Over generations, they recorded subtle differences in soil, slope, and exposure, isolating individual vineyard plots. The Clos de Vougeot, established in the 12th century, still stands as a testament to their precision and belief that place matters.
And this is where Burgundy becomes truly remarkable.
With just two dominant grapes, Pinot Noir and Chardonnay, winemakers step back rather than intervene. The goal is not to shape the wine, but to reveal it. In Burgundy, a difference of just a few hundred meters can mean a completely different expression in the glass.
This idea, terroir, is not just a concept. It is a discipline, refined over centuries, and still alive in every bottle today.
Join us for an exclusive talk led by Quentin, our assistant brewer and wine expert, born and raised in Burgundy. Through guided tasting and storytelling, you’ll experience how history, place, and tradition come together one glass at a time.
The talk is free, but you can reserve a seat by pre-purchasing a tasting flight of three Burgundian wines to pair with the talk ($28).
Tuesday, April 21. 6:30pm
Beer & Cheese Pairing: A Guided Sensory Workshop
Join us for an in-depth guided tasting led by one of our brewers exploring the chemistry of great beer and cheese pairings. Using sight, aroma, and taste, we’ll identify the dominant compounds in four distinct historical beer styles and discover how they interact with carefully selected cheeses.
Through a structured but relaxed tasting of four historical beers (200ml each) and four premium cheeses (30g each), you’ll experience how fat, salt, protein, and rind microbiology influence flavour perception - softening bitterness, amplifying aromatics, and creating harmony between malt, hops, yeast, and dairy. Each pairing will be demonstrated and explored together, from Victorian IPA with aged English cheddar to raw Nordic ales with washed-rind cheese. And at 800ml of beer and 120g of cheese this is a serious tasting!
This workshop blends sensory training, brewing history, and delicious pairings in a convivial setting. By the end, you’ll understand why certain combinations work — and how to predict great pairings on your own.
Seats are limited to maintain an intimate tasting environment.
Join us at Good Cheer Brewing, 1220 20 Ave SE, Calgary
“These events were fantastic and I’ll come back every day. 100% of my calories now come from cheese and beer.”
-An imaginary customer (we haven’t held any of these events yet…)
If you have any questions about these events please reach out to us.