Brewery
EST. 2014
A Port Moody original
Yellow Dog Brewing is a family-run brewery focused on producing high quality, locally crafted beer for everyone to enjoy.
In the summer of 2014, Mike and Melinda Coghill opened up Port Moody’s very first craft brewery to bring great beer and a family atmosphere to the craft beer world and our little part of Vancouver. Embraced by the community, Yellow Dog has grown into one of BC’s largest breweries.
Liam Murphy heads our brewing team with a focus on high quality and innovative beers. This dedication to craft has led to numerous awards and a loyal following for our core lineup and seasonal releases.
In 2024, we expanded our footprint and opened a second location in Penticton, BC — bringing our passion for craft beer to the South Okanagan. With a new brewery and tasting room nestled in wine country, we’re thrilled to be part of another vibrant, beer-loving community.
Both of our locations act as a functioning brewery with on-site tasting rooms and patios. Come in and enjoy any one of our latest concoctions and have a peek into our attached brewery to see what’s brewing today. Our friendly tasting room staff are always happy to chat and answer any of your questions about our beer or craft beer in general.
We love our dogs, our community and of course, great beer.
The Brewing Process
Our in-house brewing facility operates five days a week. We do roughly 15 brews in a week at a maximum capacity. Our team of brewers focus on high quality and innovated brews. The singular focus on the quality of beer has led to many awards and a strong following for our core offerings.
Step ONE: THE MASH
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Mill malted barley that we source from Maltsters
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Mash at a specific temperature, time, and PH for each beer. This converts starches and long chain sugars that yeast can’t eat into simple sugars – which controls dryness, sweetness, and the body of the final product
Step Two: The BOIL
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Pasteurize
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Add in hops – this is where the bitterness comes in
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Drive off unwanted flavour compounds
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Mallard reactions = browning = flavour
Step Three: CHILLING and CLARITY
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Bringing the temperature down to fermentation range
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Using water to exchange the heat
Step Four: CELLARING
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Ferment
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Dry hop if necessary
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Cold condition for clarity and flavour
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Brite Tank and clarify
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Canning and kegging the finished product
