Armstrong Wine & Brew

05/06/2026

I spent 30 years in the oil patch — PLC systems, DCS controls, instrumentation, automation. Working in places like Rainbow Lake, Venezuela, California. I liked the work. I was good at it.

I had already moved back to Vernon in 2019 to be closer to family. And I'd already been making wine at home for years — first as a customer here at Armstrong Wine & Brew, then on my own. When AWB came up for sale three years ago this May, I thought: precision fermentation. Controlled environments. Calibrated chemistry. Repeatable quality. I know how to do this.

So I went for it!

My engineering background came with me. Wine fermentation room held at a constant 72°F. Beer room at 63°F with dedicated cooling. Every batch tracked temperature, chemically, time, double checked with hydrometers. Professional sanitation cycles. I run this place the same way I managed projects — except the smell here is considerably better.
We won Best Beer of the Show AND Best Wine of the Show at the IPE last year. Two years running.
My name is Dave. I was a customer here before I was the owner. And honestly — I've never been happier.
Welcome to Armstrong Wine & Brew.

05/05/2026

I used to design oil patch control systems. Now I make wine. Best career move I ever made — and I didn't even plan it.

05/05/2026

Definitely worth the drive! Exceptional service.

getting ready for summer?☀

let us take care of your feet for you! call us at 778-755-6610 or book online to get your toes ready to play in the sand!

pedi done by ee emma

05/04/2026

This is what happens between the day you order your kit and the day you walk out with thirty bottles of wine.
Most customers never see it. They order, they come back 4 weeks later, and the wine is ready. What happened in between — the chemistry, the process, the precision — is invisible to them by design.
Jess is checking specific gravity with a calibrated hydrometer. The reading tells us exactly where fermentation is: whether the yeast has consumed the sugars, whether we've hit the target SG, whether it's time to rack to secondary. We're looking for 0.992 to 0.988 for a dry wine — the number that tells us the fermentation is complete and the wine is clean.
When the number is right, you rack. You transfer the must from the primary fermentation vessel — carefully, without disturbing the sediment — into a secondary glass carboy. That's what you're watching in the syphon shot. Still slightly hazy, full of potential.
Then it clears. The wine drops bright — the sediment settles, the tannins bind, the colour deepens. By the time you come in to bottle, those carboys are crystal. The wine is ready.
The whole process runs at a constant 72°F in the fermentation room. Every batch is tracked. Every reading is recorded. You never see any of this — but you taste it.

04/29/2026

We do the hard part.
You do the drinking.
That's teamwork. 🍷

At Armstrong Wine & Brew, we take care of everything —
the kits, the equipment, the expertise, and the good times.
You just show up, bottle your batch, and go home with
30 bottles of wine that has YOUR name on it.

Starting at a price that makes your local wine shop nervous. 😄

📍 Armstrong, BC
🔗 armstrongwineandbrew.com
👇 Tag your drinking teammate in the comments

04/26/2026

04/26/2026

Wine just understands

04/22/2026

Life's to short for bad wine, come make yours are Armstrong Wine & Brew

04/21/2026

Wine is vital for survival. Dinosaurs didn't have wine. And look what happened to them

04/20/2026

Monday Called, I told it Wine O'Clock starts NOW!