Archives

All posts for the month June, 2013

Hello again, guys and gals! Here’s your Atlantic Canadian Beer news for this week, to carry into your long weekend…

• For those of you who have been anxiously waiting to try some beer from Grimross Brewing, we have good news: your wait is almost over! Owner/brewer Stephen Dixon has confirmed that the first beer, a Belgian Saison named “Cheval D’Or”, will be released sometime over the next week or so. A dry, light-gold-colored ale described as rustic, earthy, and slightly spicy, Cheval D’Or has an ABV of approximately 5.2%. The beer will be available in 750 mL refillable growlers at the Picaroons Brewtique downtown, and will also be released in kegs to various restaurants/bars across the city.

• After a successful launch of their first beer at Marky’s Laundromat last Sunday, Celtic Knot Brewing will be releasing another beer this coming Sunday, June 30th. The “Not Joe Average” is a 5% American Pale Ale that brewer Bruce Barton designed “to appeal to both craft beer lovers and non-craft beer lovers alike”. The launch will again be at Marky’s, and begins at 3:00 p.m.

Uncle Leo’s Brewery in Lyons Brook (two kilometres outside of Pictou, NS, along the West River) is having its Gran Opening this weekend! Saturday from 2-9pm and Sunday from 2-6pm, the brewery will be open, serving samples of their IPA and Red Ale, as well as selling growlers to go. A bonus for those who drop by, the growler fee will be waived for this weekend only, and you’ll receive a free glass with a fill! We will have a full profile of them soon. Welcome to the Atlantic Craft Beer Revolution!

Garrison Brewing has announced that two more of their beers will soon be available in New Brunswick. The first beer is Nit-Wit, a Belgian Witbier (the perfect summer-style!) that was originally the winning entry for the 2010 Ultimate Brew-Off, brewed by Scott Tilford. The beer has since been brewed repeatedly by Garrison, and has won medals in both the 2011 and 2012 Canadian Brewing Awards (Bronze and Silver, respectively). The next beer is Garrison’s second in their “One-Hop” series, Citra One-Hop IPA. This American IPA has 56 IBUs, and is brewed solely with the Citra hop, well-known for packing in lots of tropical fruit flavors and aromas. The Nit-Wit is now available at ANBL locations across the province; look for the Citra One-Hop sometime over the next week.

• Residents of Charlottetown can now pick up PEI Brewing Company beers at the Farmer’s Market on Belvedere Ave. The brewery will be selling 4-packs of their bottled beers, pre-filled growlers, and some merchandise such as shirts, hats, etc. every Wednesday and Saturday from 9 am to 2 pm.

• The Rare Bird Pub in Guysborough, NS is opening today for the summer season. The brewpub is home to the Authentic Seacoast™ Brewery, and will have several of the in-house crafted beers on tap. Growlers of the beer are also available at the Skipping Stone Cafe next door.

• The next event from the Ladies Beer League has been announced. It will be held at the at The Wooden Monkey Restaurant in Dartmouth on July 11th from 7-9 pm, and will feature Cape Breton brewery Big Spruce Brewing. Tickets cost $15.00 and include 2 slices of pizza from the Wooden Monkey kitchen & 3 beer samples (including that of Regatta Red, which is not available outside of Cape Breton). Tickets are moving fast, so please contact LadiesBeerLeague@gmail.com to reserve your spot.

Have a fun and safe Canada Day everyone! Get out and drink local!

Good morning, craft beer lovers! Here’s a run-down of beer news in Atlantic Canada for the week:

Bridge Brewing has recently been pouring a new beer at their location on Gottingen St. in Halifax. Their Summer Ale is a “light take” on a Belgian Saison. With a 5.5% ABV, it’s brewed with 100% Pilsner malt and Fuggle hops, and has orange peel and coriander seed added at the end of the boil. When in stock, Summer Ale is available in 750 mL and 1.89 L refillable bottles purchased at the brewery, and on tap in Halifax at Tess, and at Jamieson’s in Dartmouth.

• Those who have become supporters of Red Rover Brewing, the upcoming New Brunswick cidery, have already been invited to the next tastings of their new products.  Being held on July 3rd and 10th, they will be highlighting “some of the finest cider Red Rover has crafted to-date”. If you’d like to attend, it’s not too late to become a supporter and receive an invite!

• Another hop-bomb from brewer Greg Nash was tapped at the Hart & Thistle yesterday. Columbus DIPA is an Imperial India Pale Ale brewed exclusively with the Columbus hop, well-known for imparting a slightly-fruity, dank and “resiny” character when used in beer. Coming in at a whopping 9.1% ABV, with a very high calculated IBUs of 246, this beer likely won’t last long… those in the area should get down to the H&T sooner rather than later!

• It’s not for a couple of months, but Propeller Brewing has announced their next cask night will be on Friday, August 16th. Not only will attendees get to enjoy a Propeller beer on cask (along with other taps, including a special one-off beer), the event will also feature a “Sausage Fest Edition”, where local chef Ludo Eveno will prepare “three delicious interpretations of the sausage”. The cask will be tapped at approximately 6:30 pm, where one of the Propeller brewers will be around to answer questions about cask-conditioned beer. Tickets can be purchased here; don’t wait, as space is limited 45 seats!

That’s all for this week. Be sure to enjoy the weekend with some fine craft beer!

Antigonish Townhouse Logo

As mentioned in a previous post, the Antigonish Townhouse has begun brewing test batches in their brewery, located above the bar. I contacted owners Rose and Terry to find out more about the pub and their brewing setup, and they took turns answering.

Could you give me an idea on how the idea for the Antigonish Townhouse started/became a reality?

Rose: I guess a number of factors led us to the decision to open a brewpub in Antigonish. We were thinking about moving back to Antigonish. My sister and her husband were also moving back to start a serious market gardening project. I had been working for ACORN promoting organic food/agriculture in Atl. Can. and had gotten to know a lot of great producers in and around the Antigonish area. Terry had gotten very into home brewing and we thought it might be a neat way to combine our interests (excellent beer/excellent local food). I had opened a cafe in my early 20s but sold it to go back to school, only to determine I really missed the lifestyle of being on your feet, working with food, feeding and entertaining people, and getting to know lots of interesting people in the process. We also both really enjoy old knick-knacks and odd objects, and creating and decorating spaces – obsessing over lighting and how to make things feel the most cozy… Plus, a summer spent in Antigonish made it very clear to us that the town really needed a proper pub, so it all kind of came together when my sister suggested we move back and open one ourselves.

The physical manifestation, of course, took quite a while longer. We had a very tough time securing a location – buildings were few, renting anything required copious renos, but no one would fund extensive renos on a leasehold. We launched a blog where we discussed our ideas and research, and gathered feedback from the community. It turns out there was quite a serious demand for a place just like what we were envisioning (over 500 people responded positively to our online survey). Gradually we developed a funding scheme inspired by a Community Supported Restaurant (or CSR) model used by a place called Claire’s in Hardwick, Vermont, that I had read about while working for ACORN. We sold 50 $1000 subscriptions for meals to be eaten in the pub to eager supporters. They are being repaid $1200 worth of food over 4 years in monthly food coupons. We also secured loans from private lenders within the community for $100,000. We sold the small house we had bought and completely redone (plumbing, wiring, everything) so we could put the profit into the brewpub. Eventually, we caught a break and were offered first refusal on the perfect building–it had housed cozy restaurants since the 50s, and already had a lovely mahogany bar, and full kitchen in place. None of the mainstream banks would touch us, even though we had come up with 40% of our total start-up costs and were buying a well-kept building, but after some convincing the local Credit Union got on board. After almost 3 years of dreaming, scheming, lots of research, number crunching and revising of plans, we launched the pub side of the business in July of 2012. We have 8 taps of Maritime craft beers, and a small kitchen that turns out lots of tasty, casual food featuring local meats, cheese, and produce whenever in season. Some complications came up (fuel safety issues) when we tried to get the SABCO BrewMagic system we’d bought from Ohio installed, so we had to set the brewing aspect to the side until we were able to convert an apartment upstairs into a small brewery. This takes a surprisingly long time when you’re working full time running a very busy pub we discovered. So, here we are, coming up on our first birthday, and we’ve only just sampled the first batch brewed on the premises and poured from our reconditioned Angram hand-pump! We’re hoping to finally launch our own tap of cask conditioned ale later this summer.

Are you a homebrewer? Can you tell me about your experience with that? How long, favourite beers/styles, etc.

Terry: Yeah, I’ve been brewing for 5 years give or take. I just fell in love with the process. A nice blending of science and craft with beery results. I’ve always loved the balance and simplicity traditional british ales.

Can you tell me about the Townhouse brewery setup? Size, expected output, etc.

Terry: It’s a 1/2 barrel Sabco BrewMagic system. Very small, homebrew scale. We’re starting off having only 1 house beer on tap so the scale should be manageable. We offer 8 other Maritime brews so there’ll be plenty of beer to choose from. I’m anticipating producing about 100+ liters a week. Eventually as we grow, I’ll look into a bigger system, but for now, this will get us started.

Townhouse Brewday

Do you have a plan for which beers will be brewed there?

Terry: I would like to produce one kind as our flagship (I guess our sole-ship) beer. It’ll be a traditional cask conditioned English bitter on an Angram handpump. We thought we’d go right for the cask conditioning because, not only does it suit the style best, but it’ll also set us apart from most other brewpubs around, and give us the novelty of having something that can only be enjoyed at our pub (sorry no growlers available). Down the road we may get into more experimentation, and may slightly increase our brewing capacity. But we’ll always be small and simple.

What is your approach to beer style/recipe choice?

Terry: Keep it simple. I’m not trying to break new ground here. I’m just going to try to produce a quality session ale that’s very drinkable and made upstairs from the place it’s dispensed. I admire those breweries that are pushing the limits and enjoy their beer greatly, but I always come back to the really well balanced, easy drinking English bitters.

Any brewers or breweries inspired or assisted during the idea or startup phase?

Terry: I’ve had lots of help from so many people in the province. The brewing community in this area is very inclusive and supportive. Kevin Keefe at the Granite Brewery has been particularly helpful on so many fronts from advice on building a coffin box for the bar, ordering us equipment using his accounts, and tonnes of beer and brewery advice in general. He’s made things a lot easier for us to get this far.

Rose : We visited almost every single brewer and brewpub in Nova Scotia and a few more in TO and the Gaspé. We were amazed and very encouraged by how generous with their time and expertise all the brewers were. Everyone encouraged us to go for it, and offered support down the line should we need it. We ended up getting to know Kevin Keefe of the Granite Brewery very well – we are huge fans of his beers and were very much inspired by his lovely pubs, The Granite Brewery (now The Henry House) and Gingers. He has been a tremendous help to us, giving us advice, guidance, parts, and more whenever we need it, and letting Terry spend some time brewing with him on Stairs St. We carry his Peculiar and Irish Stout, and the Peculiar has been our best seller since day 1.

Townhouse Facade

The Townhouse has been open since July 2012. Can you talk about your success so far. Tell me about the clientele in Antigonish, are they looking for good food, good beer, good music, all of the above?

Rose: Because of the CSR model and the SUDS Club – the group of over 150 people who made up our 50 subscriptions–we knew we had a fair bit of community support. That really helped to lessen the anxiety of launching a pretty ambitious (for us, anyway!) project like this. We were hopeful that it would work, but were nevertheless unprepared for the volume of customers coming through the door almost every day until Christmas! Our business plan had been built around doing lunch and dinner, 6 days a week. We quickly realized we weren’t able to keep up with the demand as our tiny kitchen, who were making everything from scratch, was cleaned out by 2pm, and had to be completely re-prepped again for dinner in only 2.5 hrs… Plus, our first chef got sick 2 hours into our first day and ended up being out for the first week or so. We ended up quickly switching to 4pm – Midnight hours, 5 days a week while we found our feet. The fellow who ended up being our head chef, my brother in law, Will, and the rest of our excellent crew put in an incredible number of hours in those first few months for which we were eternally grateful. We were so thrilled with the positive response, people loved the beer (I think the breweries were surprised how much we were going through) and seemed to really enjoy the food, and we stayed very, very busy all through the summer and fall. The Wednesday – Sunday, evening only hours worked really well for us, and we added Tuesdays in October, once we felt a little more able to keep up. The winter slow-down allowed us more time to work on the brewery, and to host some events (quiz night, readings, book launches, live music shows). The SUDS Club have proved an invaluable resource to us – not just as regulars, but they have been providing detailed and honest feedback, bringing friends and relatives in whenever they can, participating in our Sunday night Irish trad music sessions, helping us paint, supplying us with vegetables, donating well-worn conversation pieces for the walls, and generally helping us spread the word. We haven’t had to do any advertising (beyond helping to sponsor a few great community initiatives). We’re gearing up now to launch our own beer, have just opened the small patio, are able to introduce fresh local veggies and lobster to the menu, and are hoping for another wild summer season!

I know you have beers from other great Maritime breweries on tap, can you speak about them a bit?

Rose: We are really enjoying introducing Antigonishers to the pleasures of craft beer. Many of our supporters are homebrewers and afficionados already, but many are just getting into them. They’ve wholeheartedly embraced The Granite‘s Peculiar, our most popular offering, and their Irish Stout. Garrison‘s Hopyard is gaining legions of new fans, and we are pleased to see a growing demand for Pump House‘s powerful west coast IPA. Propeller Pilsener and Porter are other favourites, and we’re looking forward to the breweries seasonal offerings. We have also just added a tap of Big Spruce‘s Kitchen Party Pale Ale which has been going over like a house on fire, a great summer beer for the patio.

When do you expect to have your beer on tap? Will you have an event to celebrate the launch?

Terry: Very good question, and one that I’m asked quite frequently. I feel the pressure, but at the same time i’m not in a hurry. I want the beer to be something I’m proud of. So until it’s just right, we’ll have to wait. There’ll be something to celebrate the launch, I’m not sure what, I haven’t really thought about it too much.

Rose: I’d say we’ll be having a pretty big party!

Since answering my questions a few weeks ago, Terry has gone on to brew several more iterations of the house beer, tweaking the recipe and process. As the beer is cask-conditioned, it is still alive and changing, and perfecting is as much art as science. We’re sure it will be worth the wait, and keep you updated on exact release date.

The Townhouse is at 76 College St., Antigonish, NS, (902) 863-2248, and can be found online at their website, Facebook and Twitter.

Celtic Knot Logo

New Brunswick continues to follow the trend of the rest of of North America – another craft brewery is opening, this time in the Riverview area. Owned by long-time homebrewer Bruce Barton, Celtic Knot Brewing will be having its launch party this Sunday, June 23rd, at 3pm, at Marky’s Laundromat in Moncton. We recently exchanged emails with Bruce to get some details on what he has planned for beer lovers in the area.

I know you have quite a history of homebrewing. How long have you been attached to this hobby?

Bruce: I have been homebrewing on and off for 30 years now; I got more serious about it and moved to all-grain brewing about 10 years ago.

What made you decide to move to a professional level?

My decision to brew professionally was due to all of the positive feedback I have been receiving over the years, and the fact that I just love to brew.

How far along are you in the process of selling your beer commercially?

I just received my Provincial brewing license, which was the final step in the process… this took almost exactly one year to accomplish.

Celtic Knot Brewery

The Celtic Knot Brewery: Boil Kettle, Mash Tun and Hot Liquor Tank, and Electric Brewery Panel

Tell me a bit about the system you are using.

I am using an all-electric Blichmann HERMS brewing system. The HLT and the mash tun are 20 gallon and the boil kettle is 30 gallon. All hosing is food grade silicone, and water and wort are pumped around with two March pumps. The wort is the cooled through a counter flow chiller to end up in one of 2 stainless steel conical fermentors that are both 27 gallon. I can produce batches of 90 liters at a time.

Can you tell me a little about your initial beers? Will you be concentrating on a particular style or styles of beer?

I have two styles that will be ready by early next week and will immediately be available via ANBL in 20L kegs. The initial beers that I have brewed will be my “Not Joe Average” American Pale Ale and my “Hopicide” American IPA. I mainly concentrate on American and English style beers with a few specialty beers in the works.

What are your plans for distribution (kegs, bottles, growlers)? Do you have any contracts lined up already in Moncton?

Initially I will packaging in 20 liter kegs only for sale on tap. As of now I have interest from one pub and I plan to see what the demand will be before pursuing further contracts. I hope to supply the Laundromat full-time but I guess that’s up to Marc and how well the beers are received. I’m going slow as I’m in no hurry.

Have any other brewers or breweries in the area helped you through the whole process?

I would have to say I learned the most from my brewing buddy Gil back in my home town of Winnipeg. We brewed a lot and shared a tremendous amount of information making us both better brewers. We still chat beer at least once a week via email and text messages.

I would say the most helpful professional brewer was Patrice from Acadie-Broue here in Moncton. He has been a valuable source of information regarding licensing and contacts.

Is there something specific that got you into the world of craft beer?

When it comes to the world of beer I would have to say that my interest was sparked by a festival we have back in my hometown, called Folklorama. This was a festival celebrating the multiple cultures of Winnipeg, with several pavilions each with ethnic food and drink. I would sample the different beers from each country and it opened my eyes to the fact that there are all sorts of styles and flavours in beers. From a young age I have been hunting for the alternative beers to the norm.

Can you tell me more about your launch and initial beers? How about plans for future beers?

Both launch beers are American in style. The “Not Joe Average” Pale Ale is 5% ABV and 19 IBU, and the “Hopicide” IPA is 6.4 and 100 IBU. The Pale Ale was crafted over a few years and is meant to appeal to both the craft beer and non-craft beer lovers alike. It’s brewed with five malts and is quite flavourful despite the low bitterness. I tend to make the English style beers in the fall and winter. I also have a few specialty beers that I will be brewing such as a spruce beer, a chinese green tea and goji berry beer, a Viking heather beer, and a pumpkin beer for Halloween.

Welcome Celtic Knot Brewing! We imagine the launch party Sunday will be great, and folks will be clamouring for more. Keep up-to-date with Celtic Knot via their Facebook page.

• The inaugural brew at Uncle Leo’s Brewery in Pictou took place this week, by brewer Karl Whiffen and Greg Nash (of Hart & Thistle and Rockbottom). It is their signature Red Ale, and it will be released by the end of the month. Expect a full profile on Uncle Leo’s soon (including info on who Uncle Leo was). Welcome to the Atlantic Canada beer landscape!

• The PEI Brewing Company is releasing a new beer, a Belgian Saison, called Lobster Ale. Conceived to celebrate PEI fisheries, it was brewed with the idea of being paired with lobster dinners and other rich foods. According to Bryan Carver, head brewer, the beer contains a mash of malted barley, wheat and oats, with kettle additions of European noble hops, refined sugar, and lemon peel. The juice from the lemons was added to the beer during conditioning. A very small amount of lobster shell was also added, prior to fermentation with a Saison yeast. The beer has been tested for allergen compounds, and none were detected; however, those concerned with an allergic reaction should still “err on the side of caution”. Coming in at 6.5% ABV, Lobster Ale will be available at the PEI Brewing Co. on tap and in bottles; the bottles will also be available at several PEILCC stores across the province.

Sea Level Brewing has released a new seasonal, their Summer Blonde Pilsner. It uses 100% Pilsner malt, and its namesake, a Southern Hemisphere hop, Summer. The beer was fermented using an authentic Czech Pilsner yeast. It clocks in at 4.8% ABV, and has a crisp, refreshing taste. It is currently available on tap and in cans & 1L growlers at the Port Pub. It will be at  Harvest Wines and Cristall Wine Merchants today, and Bishop’s Cellar next week.

Garrison Brewing has released a limited run of a new beer, American Red. Clocking in at 6% ABV and 47 IBUs, it is only available at the brewery for growler fills. Think of it as a cross between the Irish Red and Imperial Pale Ale.

• The Pump House has a new beer available, a Hefeweizen. For those of you not familiar, Weizen is a German wheat beer, and can be served mit hefe (with yeast) or krystal (bright, or clear). It is a beer with very low hopping rates, best drunk fresh, and is quite delicate, as the yeast will create very different aromas depending on the fermentation temperature, with some beer smelling like bananas, and others like cloves. Pump House’s beer clocks in at 5% ABV, and is only available on tap at the restaurant.

• More details on last week’s release of Big Spruce’s Regatta Red, from brewer Jeremy White: The beer is loaded with Munich and Caramel 60, with some Roast and Chocolate malts, and clocks in at 5.0% ABV. The beer has 22 IBUs, is unfiltered, and, like all of their other beers, is 100% farm fresh and certified organic. It will be available throughout the summer (they’ve brewed it three times already), in growlers and on tap in Cape Breton only.

Halifax Seaport Beerfest tickets are now on sale at most NSLC locations in the HRM, for all of the three sessions (Friday, Aug 9, 7-9:30pm, Saturday, Aug 10, 2-4:30pm and 7-9:30pm). Tickets are also available online through Ticket Atlantic. We will announce breweries and beers when available. One major difference is that this year’s event will be held in the Cunard Centre at Pier 23, all inside. So no worrying about rain getting in your beer. 🙂

Attention female beer fans (or not-yet fans, but interested in becoming one) in Halifax: there’s a new group starting up, and you’re all invited to join!

The brainchild of six female beer lovers who met at Garrison Brewing Co, the Ladies Beer League is a group focusing on a friendly and fun environment for women to get together to taste, enjoy, share, and geek out on beer. Together with friends at beer businesses (breweries Propeller Brewing Co and Bridge Brewing, and the four private beer stores), they will be hosting socials on the second Thursday of the month at a variety of venues across the HRM.

Ladies Beer League Inaugural Event June 13

The first event is this Thursday, June 13th, 8-10pm, at Garrison. For a $5 entry fee, visitors will be able to sample beers, chat brewing with Garrison brewer Kellye Robertson, and tasting with BJCP judge Tracy Phillippi, and have a great time. This month, there will be a special cask-conditioned version of Garrison’s Nit-Wit Belgian Witbier, fermented with Elderberry and Bilberry juice and NS honey. Come out to drink great beer, chat about beer, and decide the future of the League. Future events might include beer and food pairings, brewery tours, homebrew demonstrations, sharing of exciting beer from here and away; anything the members would like!

You can get the latest scoop from the LBL’s Facebook and Twitter pages.

Good morning, beer fans! Here’s your weekly wrap-up of craft beer news in Atlantic Canada…

Picaroons‘ English Brown Ale, 104th Regiment (see our previous post on this beer here), is now available in bottles at various ANBL locations across New Brunswick. To celebrate, Picaroons will be having an official bottle launch next Wednesday, June 12th at the Fredericton Region Museum on Queen St. The museum will also have an exhibit of ten paintings highlighting the 104th Regiment of Foot’s trek in 1813. There will be samples of the beer available, as well as some snacks. For every bottle of 104th Regiment that is sold, Picaroons will be donating 25 cents to the museum. According to Dennis Goodwin, Marketing Director at Picaroons, the 104th Regiment is just the first in a series of New Brunswick commemorative beers that they have planned for the future.

• Speaking of Picaroons, tickets for their Brewer’s Bash this July are officially sold out. With only about half of the sixty breweries named so far, stay tuned for more information as it becomes available. Those who were able to purchase tickets should be in for a great time! Read more about this event in our previous post.

• For those of you who were itching to try some Shiretown Beer Blonde du Quai, but weren’t able to make it up to Charlo to purchase some bottles or buy it on tap, it looks like they’re expanding to some more ANBL stores. Keep checking the website; as of this week, there were bottles of this award-winning beer available at both the Bathurst and Fredericton York St. locations. Get it while you can!

Big Spruce Brewing has released a new beer this week, their Regatta Red. It will be available in limited quantities at the brewery and some tap accounts. Details to follow shortly.

• Big Spruce will also be taking part in the Take-a-Bite Food Event in Sydney. It takes place Saturday from 11:30-2 at the Cruise Ship Pavillion.

• Moosehead Brewing is releasing a new beer to the area, Boundary Ale. It appears to be an all malt beer, with 2-row barley as the backbone, and six others for flavour and colour. The beer incorporates English (Fuggles and EKG) and American (Cascade and Chinook) hops for bittering and aroma. At 39 IBU and 5.3% ABV, this is a definite departure from their regular offerings.

• [Late edit] Brewmaster Greg Nash‘s newest beer at the Rockbottom Brewpub is Rookie. The basis for the beer is an English Mild (3.3% ABV), however it is hopped up with a ton (approximately) of aromatic American Citra and Simcoe hops. Sounds like a great combo for those Saturday afternoon sessions.

Stay dry and drink good beer this weekend!