I live in Calgary where this beer is made and have had it more times than I would have liked . If the goal were to make a great beer I would agree with everything you ' ve said , but Trad is a pretty caramel forward , unhoppy beer so OP ' s recipe actually looks spot on in my opinion . I ' m surprised they have a late hop addition actually . The yeast strain they use tastes American to me , in that there is no discernible yeast character . Make sure to oxidize the beer pretty heavily after fermentation to get that Big Rock house character . <| sep |> Thanks for clarifying this . I checked it out in a Barnes Noble expecting it to be the technical aspect but quickly realized that wasn ' t quite the case . <| sep |> It depends on where he is employed . If he ' s employed in the State of California and leaves on the boat from California , this would apply no matter where the boat goes .