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All posts for the month December, 2018

What a week! We’ve had wild weather across the region, big news from the Nova Scotian government on personal alcohol importation limits (good news at that!), and more than a dozen brand new beers pouring in the region. Let’s get right to it, so you can get out the door and pick up those gifts for the beer-lovers in your life (but start with yourself first!).

It’s been a few weeks since we’ve seen a new bottle release from Stillwell Brewing (the last was Five, brewed to celebrate the 5th Anniversary of Bar Stillwell), but thankfully they’ve got a brand new one dropping for us all tomorrow. The high majority of Stillwell’s beers require time and patience on the brewery’s part, but tomorrow’s beer, Auld, takes that level of waiting even further. An Old Ale, the beer was brewed in early June of 2017. Fermented with their house culture, and aged in their smallest former-Cognac foeder for one year, it was then packaged and bottle-conditioned for another six months. Sure, it’s a strong one (at 9.5% ABV), but all this time has smoothed out the beer wonderfully. They’re describing as having “lots of oak, balanced acidity, some pleasant oxidized notes [ed: yeah, you definitely want that in an Old Ale!] and a big malty nose and palate”. It still finishes nice and dry, making this the perfect evening sipper for these brutally cold nights we’ve been experiencing. Think of this one as a combination of English and Belgian traditional beers. Still a bit unsure how to approach this one? We highly encourage you to read the BJCP description of the style (skip to page 30), and swing by the brewery tomorrow from 12-4 to pick up a few bottles (you know they’ll age spectacularly)!

While on the topic of delightful Halifax bottle releases, let’s move over to Brunswick St., where 2 Crows has their own tasty brew coming out tomorrow, Blackberry Collins. Brewed 9 months ago with a grist of Belgian Pilsner, Spelt, Wheat, Oats, and Special Aromatic malt, it was kettle-soured with Lactobacillus plantarum. Lightly hopped in the boil with Calypso, Bramling Cross, and Hallertau Blanc, it was fermented in freshly-emptied American gin barrels with a blend of Saccharomyces and Brettanomyces yeast strains. It was allowed to sit in the barrels for six months before being transferred onto 128 kg of blackberry purée (yep, that’s a lot) and “a couple of cases” of lemon zest and juice, where it conditioned for three more months before packaging. Finally, it was bottle-conditioned with Champagne yeast for two and a half more months, and is now tasting “super jammy, rich, bright, and lively, with nice juniper aromatics and a great level of acidity”. We’ll take it! Like we said, available in a limited supply in 375 mL bottles at the brewery tomorrow as soon as they open.

North Brewing, the Halifax/Dartmouth bridge-spanning brewery, has hit us with not one, not two, not even three, but four new releases this week, making your choices for beer purchasing either much easier, or infinitely harder. Released earlier this week in cans is Soleil Saison, a 5.0% ABV mostly-traditional Saison brewed with 2-Row, Wheat, and Torrified Wheat malts, and hopped with Saaz, for a melding of Noble hop earth and spice, complementing the crisp, zesty, and light citrus and spicy notes from the Old World Saison yeast blend from Escarpment Labs. Released yesterday were the one-two punch of their continuing wine/beer collaboration with Benjamin Bridge winery in Gaspereau Valley, NS. The 2017 Barrel-Aged Saison de Pinot was limited to about 200 litres of last years beer/wine hybrid, which spent an extra 11 months in a BB Pinot barrel, before being packaged and allowed to bottle condition before release. Think tart, dry, a little funky, and with an extra bit of je ne sais quoi from the barrel contact since last year. We suggest trying this bottle with that of the original 2017 release to compare and contrast. Be sure to grab yours today, as they will surely sell out over the weekend, due to the limited volume. Also released yesterday was this year’s version of the collaboration, Saison de Chardonnay. 200 litres of Chardonnay must was added to the beer, fermented with Saccharomyces Trois, a yeast known for providing many of the “wild-like” funky and fruit characters more commonly attributed to Brettanomyces strains. The change of grape must was two-fold: playing with the different flavour profile of a new liquid, and the unfortunate fact that the Pinot crop was negatively affected by early frost, severely limiting this year’s yield. The 7.4% ABV beer features some spiciness on the nose and palate, with orange and floral notes coming through as well. These bottles are perfect for enjoying (or gifting) now, and will continue to develop in the bottle, so be sure to lay one down for enjoyment with the inevitable barrel version to be released next December. And finally, hitting the fridges at both locations today, is the latest in their Twinkle Pony series, Twinkle’s Chocolate Orange. Think of the traditional English sweet as you sip this one, as the 7.0% ABV beer features loads of chocolate malt, and a ton of fresh orange zest (RIP their elbows and forearms from all that work!). We strongly suggest dropping into Battery Park today to grab a glass of one or all of these, as they were pouring during BP’s Third Anniversary Tap Takeover yesterday (congratulations folks!).

Niche Brewing in Hanwell has a brand new beer returning to the taps in New Brunswick this week. Huh? Let us explain: during their Tap Takeover at Bar Stillwell in October, they prepared a single one-off keg of Moderation, a Milkshake IPA with passion fruit. It went over well (really well), and thankfully the stars have aligned and they were able to sell off enough body parts to afford the vanilla beans (and passion fruit!) to brew a full batch, so that Moderation could see wider release. This 5.9% ABV beer features the aforementioned real Madagascar vanilla beans as well as lactose for the base Milkshake IPA style, with Enigma and Mosaic in the kettle and dry-hopping. Adding in lots of passion fruit puree kicks it up several notches, for a tropical fruit, lightly floral, smooth mouthfeel and low bitterness beer. Look for it on tap at your favourite watering hole in Fredericton, Saint John, and Moncton.

The bottle releases at Tidehouse seem to be pretty consistent lately, and this week is no exception with the release of a Belgian Tripel, Hey Abbot! They’re referencing this name as an homage to the Mel Brooks movie, Robin Hood: Men in Tights, but our astute acbbaaron has correctly pointed out that THAT reference is actually an homage to the classic comedy team Abbott and Costello (Google it, it’s probably easier than trying to explain it all). Anyway, the beer. Coming in strong (as Tripels should) at 8% ABV, it was hopped with Saaz and Tettnang, giving some spicy/floral notes to accompany those provided by the Belgian yeast strain. With a thick white head and high carbonation, it has “just a touch of clove/banana” and finishes dry, with a light bitterness. No kegs of this one, so you’ll have to stop by the brewery starting today to pick up some bottles.

Nackawic’s Big Axe Brewing has been known to dabble with flavoured kettle sours in the past, and they’re continuing this tradition with the release this week of Blackcurrant Sour (not to be confused with Black Currant Sour, a beer they brewed in the summer of 2017 that actually had a blend of blackcurrants and blackberries). Soured with the brewery’s house Lactobacillus blend, it was fermented with a “fruity yeast strain” and conditioned on 16 kg of black currants. They’re describing the final product as having aromas of “fuzzy peach, with a blend of citrus and cherry, offset by earthy notes of black currant”, to complement the tartness. Pretty darn drinkable at 4.8% ABV, this release will see bottles heading to various ANBL stores in the very near future.

Back in Fredericton, TrailWay is releasing the latest iteration of their rotating Milkshake IPA, Velvet Fog. Conditioned on vanilla beans as usual, and dry-hopped very highly – also as usual – this one features the addition of both peach and cherry (peach>cherry), both of which burst through on the nose and palate. Accompanied by the aromas/flavours from the hops and vanilla, expect a smooth mouthfeel in this 6.5% ABV beer, thanks to the addition of lactose powder in the boil. Cans of this one will be available at the brewery only, starting today at 11 am, with kegs also on hand there and at local pubs and restaurants.

The team at Port Rexton Brewing continue to experiment with their latest new brew, Salted Sour Pale Ale. You probably have a pretty good idea of what this beer will be like based on the name, but let us help you expand that a little bit. They took a Pale Ale base and kettle-soured it with Lactobacillus, before boiling it and adding plenty of hops (including Belma, an American variety that has been popping up over the last several years). Salt from the Newfoundland Salt Company was also added in the bottle, blending nicely with the aromas and flavours of “strawberry, raspberry, blackberry, tropical mango, melon, and pineapple” (that’s a lotta fruit goodness!) from the hops. Looks like they plan to continue experimenting with this beer, so don’t be surprised if you see some different iterations in the future. As for this batch, it’s on at tap at the brewery and St. John retail shop this weekend.

If you’re a Nova Scotia native, or even a long-term resident, or heck, even a well-informed visitor, perhaps you’ve heard of Blueberry Grunt, a classic (so I’m told) NS baked dessert. Well, Heritage Brewing has created their own eponymous beer-version! Blueberry Grunt is a 5% beer that includes the addition of locally-grown blueberries, giving a mixture of sour and sweet, along with flavours of “baked biscuit, to emulate the crust flavours in traditional Grunt”. They also added a bit of salt tie the flavour profile together. If you’re into beery desserts, drop by Heritage to give this one a taste.

Somerset’s Bad Apple Brewhouse is releasing a very special beer today, in celebration of someone very dear to the Nova Scotia beer family. Allie’s Fearless is a wet-hopped Kveik yeast-fermented IPA, brewed in memory of Olivia Jollota, part of the Jymline Glassware family. Olivia passed away in 2015, and the Olivia Jollota Memorial Trust has been set up in her name, awarding scholarships to graduating high school students based more on their community and social work than academics, celebrating Olivia’s passion for helping her fellow students, community, animals, and making the world a better place. This limited bottle release features Olivia’s signature tree logo, and is available at the brewery in Somerset and The Core in Wolfville, as well as on tap at a few bars and restaurants, including Stillwell and Jamieson’s Irish Pub, with the proceeds supporting more scholarships and outreach events for years to come.

Halifax’s Good Robot has quite a bit going on over the next week before things quiet down over the holidays. Yesterday marked the canning of another big batch of El Espinazo Del Diablo, their 5.7% ABV Mexican-style lager with jalepeño peppers. Look for it at their retail outlet and onsite at the taproom and the Mousetrap. On Tuesday, look for another spicy beer, their collaboration with Antojo Tacos + Tequila that we told you about last week, La Luchadora Catrina, to be available at the restaurant before it goes on tap at Good Robot the following day. Also available next Wednesday, December 19th, will be a BetaBrew called Sugar Boots. Brewed with Sara Panchaud from GR’s design team, the idea in mind was a “Neapolitan Stout” featuring flavors of chocolate, vanilla and strawberry reminiscent of the original three-flavor ice cream. Using real strawberries for real strawberry flavor, it’s a sweet sipper at 4.6% ABV and 28 IBU. And lastly, fans of GR’s Tom Waits for No One American Stout will be happy to hear that they’ve kegged another batch of that one for release on Thursday, December 20th.

Foghorn in Rothesay, NB, brought back their Imperial Porter with local honey, The Monk, in late November, but it’s still around for you to try. At 7.5% ABV and 40 IBU, it’s got some weight to it and, we presume, some honey character. Meanwhile, Foghorn is the latest brewery to enter the gluten-reduced space with their new JJ Pattycake. Leveraging Clarity Ferm, an enzyme known to prevent long-chain proteins like gluten from forming during fermentation. Brewed in support of a friend of the brewery who has discovered a gluten sensitivity, the lab results aren’t back yet, but the brewery is hoping it tests low enough for him to drink it. A pale ale at 5.5% ABV and 65 IBU, it was dry-hopped with the Falconer’s Flight hop blend for a classic American hop profile. Look for it on tap at the brewery.

Big Spruce will be making the rounds in Halifax tomorrow for those who ordered beer for holiday delivery and one of the beers that will no doubt be delivered is their Barrel-aged Baltic Porter, Complexified. Meanwhile, they’re releasing a new beer called Simplified. If you’re wondering whether those names indicate that the two beers are somehow related, you can go ahead and treat yourself to a beer: Simplified is the same beer without the barrel treatment. Still big, bold, and smooth, it’s a hefty 10.9% ABV. It made a brief appearance at Battery Park this week and is now available in bottles at the brewery (and hopefully soon at the private stores in Halifax). And seeing as how Complexified is also available, this would be an excellent opportunity to compare and contrast the beers and get a feel for what some time in a barrel can do.

With things finally slowing down a little for the holiday season we don’t have any big beer events to highlight this week, but do check out your favorite brewery’s website and social media to see what they might have on the go. Meanwhile, here’s a final few mentions to lead you into the weekend:

In terms of Nova Scotia Craft Beer traditions, Garrison’s Spruce Beer has to be considered part of the old school, which is fitting, considering that Spruce Beer is one of the oldest beer styles in North America. Featuring locally harvested spruce tips from Meander River Farm along with Crosby’s blackstrap molasses, it comes in at 7.5% ABV with a fairly gentle bitterness at 35 IBU. Look for it at the brewery in 650 mL bottles and, hopefully, in the coming days and weeks at some of the private stores in the city.

Sticking with our longest-running regional craft breweries, Propeller continues their Black Cask Month today with another special treat. Porter with Chocolate & Orange is just that: their porter with orange and chocolate flavors added. Reminiscent of a Terry’s Chocolate Orange, a classic Christmas confection, it will be tapped earlier than usual today at 3 PM to accommodate Propeller’s holiday party. Also of note to fans of Propeller, starting tomorrow, Saturday, December 15th, the tasting room and retail shop on Gottingen will be open until midnight on Fridays and Saturdays!

For those of you living in Saint John that are fans of local brewery Loyalist City, they mentioned some good news earlier this week… they’ve finally got a taproom! The brewery has partnered with the Bunkhaus Hostel down the street; the two have opened a taproom/cafe at 36 Water St. over the past few days. They’ve started with four taps dedicated to Loyalist City, with more to be added shortly afterwards, as well as several guest taps.

The fairly-new Upstreet BBQ Brewhouse in Dartmouth is releasing a new brew today, Sailor’s Dream. We don’t have a lot of details on this one, but we can tell you it’s a dry-hopped Lager, “light with a mild sweetness, with a subtle fruity aroma and a finish of melon”. Find it on tap at that location this weekend, where they’ll also be launching their Mug Club there tomorrow… grab one of the 150 memberships available for all sorts of discounts and exclusive club events and promotions, plus your own personal hand-made mug, of course!

Here we are one week into December and the breweries of Atlantic Canada decided to drop a veritable cornucopia of new beer releases on us. There’s lots of big-ass winter sippers, some holiday-themed beers, along with some less season-focused fare. It’s all a reminder that our scene is burgeoning and shows no sign of slowing down any time soon. You’re not going to get through this in a trip to the can (not without risking nerve damage anyway), so we encourage you to pour yourself a beer, sit down somewhere quiet, and take some time to go through it all.

Let’s kick off with a reminder that Landwash Brewery is now officially open, pouring their first pints to the public yesterday. Drop by their taproom at 181 Commonwealth in Mount Pearl this weekend for samples, pints, and then grab some cans/growlers of their four core beer and first seasonal. Available now are One Wave Blonde Ale, That Much Ocean NEIPA, Hazures’ Rock Breakfast Stout (with oats and coffee), Brackish Gose, and Home and Away Pale Ale. The taproom and retail spot is open Thursday and Friday 4 – 10 PM, Saturday 12 – 10 PM, and Sunday 12 – 6 PM. To get you thirsty for this evening’s visit, check out the Profile of Landwash we published earlier this week.

Hey, if you happen to be checking out Landwash over the next couple of days for their opening weekend, you may notice a brand-spanking-new beer from Port Rexton Brewing, which should be pouring on one of their guest taps. Long Trek is the brewery’s first lager, a clean, refreshing, crisp, 5% ABV Munich Helles. Fermented with Isar Lager yeast from Escarpment Labs, the beer has a “grainy-sweet, malty backbone” with “subtle, earthy, herbal hop notes”. It took about 6 weeks for this brew to be ready for packaging, and it sounds like the wait was probably worth it! If you can’t quite make it out to Mount Pearl, fear not… Long Trek is also available at PR’s taproom for growler fills, as well as at the brewery’s retail shop in St. John’s starting tomorrow. And cans will be showing themselves over the next few weeks, so keep your eyes open for those.

A couple of tasty new releases from our friends at North Brewing this week, along with a big announcement! Let’s start with the beers, shall we? Yesterday brought us Blanc, a 4.5% ABV Grisette that was fermented on Sauvignon Blanc grape skins from Benjamin Bridge vineyards (located in the Gaspereau Valley on the Bay of Fundy). Buying cans of this beer won’t just satisfy your need for delicious beer, but will also go towards supporting the new North Brewing Conservation Initiative, “a fundraising effort to acquire ecologically significant land in Nova Scotia in partnership with the Nova Scotia Nature Trust”, with $0.50 from each can (available at the North bottle shops only) going towards the NSNT. How’s it tasting, you ask? Well, the brewery is describing it as “very vinous, tart, light, and with a little lemon and funk”.

Not to be satisfied with only one new beer this week, today they’re also releasing MR. Funky Time. This 5.2% ABV brew was fermented and aged in a single neutral oak barrel (with some grown-up bottle dregs) before being filtered through a blend of mango and raspberry black tea from local World Tea House. As you may have guessed, the mango and raspberry teas really come through with this beer, to complement the touch of funk and tartness from the fermentation character. A limited release of only 220 bottles, you’ll be able to grab yours starting today at both North bottle shops.

Finally, in other North news, they’ve announced that they’re going all-in on Dartmouth, and will be taking over a larger production space located at 899 Portland St. They’re not giving us too many details yet, but it’s safe to say that this move means more North beer, and their very own taproom to boot! Congrats to the entire North team, and we look forward to what 2019 will bring!

Those who pay close attention to branding will know that the logo for Tatamagouche Brewing features a two-headed bull symbolic of a two-headed calf that once came to the town (its skull is in a local museum!). Their latest beer, Polycephaly, makes further reference to this, as it means, “more than one head.” The beer itself is a milkshake IPA at 6.7% ABV and 40 IBU, starting simply with a grist of 2-row barley and oats, then heavily hopped with a world-ranging variety of hops: German Huell Melon, American Azacca, and Australian Galaxy. Add to that the requisite lactose for some sweetness, and fruit in the form of strawberry and plum purees added in the secondary, and you’ve got a hoppy, fruity, somewhat sweet beer with additional hop aroma from dry-hopping with more Galaxy and Huell Melon. A final conditioning on vanilla beans ties it all together with a characteristic smoothness. Growlers and pints are available now at the brewery, with kegs going out to select licensees in the near future and cans expected to be available at the brewery and the private stores in Halifax sometime next week.

If you just so happen to be in the area of MacDougall Settlement, NB (that’s just outside Shediac, btw), this weekend, you might consider stopping in at Valonray Farmhouse Brewery who have a couple of limited releases available as well as a sale on some of their previous releases. The limited releases are two Belgian styles, a Belgian Quad and a Belgian Dubbel, both aged on Brettanomyces for 6 months. The Quad is 10% ABV, with a prominent stone fruit character, and the Dubbel a lighter 7% ABV, with notes of caramel. Both of these are in extremely limited release (less than 100 bottles each). If you head over to get your hands on these, you can also pick up bottles of their earlier batches of Farmhouse Ale, Terroir, and 100% Brett IPA at 2 bottles for $15, and you’ll also be able to grab their latest Farmhouse Ale (batch #3, dry-hopped with Hallertau) and Terroir (batch #2, dry-hopped with Hallertau Blanc). Bear in mind they’re only open on Saturdays throughout the Winter.

Nearby, in Dieppe, O’Creek Brewing has their latest NEIPA pouring, following on the heels of Route 117 IPA, their first beer. This new one is named I.P.Address, and, like the style dictates, is yellow-coloured and very hazy, thanks to copious amounts of after-boil and dry-hop additions with the emphasis on Vic Secret, as well as some Mosaic and Centennial. Expect lots of tropical fruit aromas and flavours, as well as a bit of dank in this 6.1% ABV, 60 IBUs beer. The grain bill was kept relatively simple (2-row, Wheat malt and flaked wheat, and Carapils) to really allow all that hop goodness to come through. The beer is pouring on tap right now at the Flying Boats taproom, and should be on the board very shortly at CAVOK Brewing.

There’s a new entry in the Million Acres series from Upstreet now out for purchase, Sour Abbey Ale. With a grist made up mostly of Abbey malt, there was also some CaraMunich and Blackprinz thrown in, as well as some house-made invert sugar in the boil (after kettle-souring, of course). Hopped lightly with Mount Rainier from Moose Mountain Hops to 10 IBUs, this beer was actually brewed and bottled back in February, and has been aging ever since for your enjoyment just before Christmas! It weighs in at 5.5% ABV, and is available at both Upstreet locations for purchase. And stay tuned for a future release of the sibling for this beer, which was aged in Cab Sauv barrels, and was just bottled last week.

Hanwell, NB’s Niche Brewing, is getting a little sour and salty with this week’s brand new release. Hitting the taps now is Passion Fruit Gose, which we supposed is self-evident, but we’ve never been known for our brevity, so let us dive a bit deeper… Starting from a kettle-soured beer with lots of Pilsner and Wheat malts, it was boiled with a light addition of sea salt, very similar to the traditional Gose beers that originated in Germany more than 500 years ago. After fermentation with an American Ale yeast, passion fruit purée was added to the final beer, for a blast of tropical fruit aroma and nose, complementing the lightly tart and salty beer. The 4.8% ABV beer is pouring now, or will be soon, at The Joyce, King Street Ale House, Peppers Pub, Eighty3 Bar Arcade, Tide & Boar and Au Bootlegger.

Shelburne’s Boxing Rock is among the breweries bringing multiple releases this week, starting with a special edition of last year’s U-889 Imperial Stout (2017) that’s been barrel-aged and bottle conditioned. It’s coming out at the perfect time for you to grab a bottle for a share and compare with this year’s version, which is also out very soon. The 2018 vintage features notes of dark fruit, chocolate and mocha, balanced with vanilla, espresso and a rich malt character. At a burly 8.9% ABV, it should pair nicely with desserts, especially those featuring chocolate or Christmassy spices.

And in the “brand new beer” category, BR has two arriving on the shelves. First is their Patricius Irish Stout, a beer named after Ireland’s patron saint, St. Patrick. Creamy and well-balanced, and sporting an up-front bitterness with notes of nuts, chocolate and coffee, it’s 4.9% ABV. And if you’re looking for a lighter-bodied beer with some interesting ingredients, look no further than their other new release this week, The Biggest Spruce (no relation) Christmas Tree IPA, a very sessionable 4% ABV beer with lots of American hops that bring aroma and flavor notes reminiscent of spruce. But just to up the ante a little bit, the beer was also treated with a healthy dose of spruce tip-infused Centennial hops! A bit of a “Christmas Tree in a glass” it could well be the perfect accompaniment to trimming your holiday tree. Or Festivus Pole. Look for these releases at the brewery and Local Source, on tap at Boxing Rock accounts throughout the region, and, we presume, possibly at private stores in Halifax.

And if that weren’t already enough, look for some promos from the BR gang happening in December. The bottle shop at Local Source will be featuring 4×650 mL or 2×650 mL and 2 x 16oz glasses for $20; that covers all of their 650 mL stock excepting Fisticuffs and U-889. Quite a deal for stocking up your fridge for the holidays. Meanwhile, they’ve also given us a heads up that they’ve got a mixed-fermentation saison with Brett currently aging in Chardonnay barrels. We’ll give you the full details on that one for its release in 2019.

The new beers just keep chugging this week, and Yarmouth’s Heritage Brewing is no exception. This week they’re giving us Red Rye Ale, which as you can probably guess, is an American Amber with Rye malt in the grist. Lightly hopped with some American varieties at the end of the boil to provide a bit of fruit/citrus character, the Rye provides the typical spicy notes, to go with the malty sweetness background. You can grab some at the taproom this weekend; 5.5% ABV, 28 IBUs.

If you like supporting animal shelters while you drink beer, we have good news for you (especially if you live in Amherst)! Trider’s has brewed a new Session IPA, Gimme Shelter, whose bottle labels feature four adoptable pets from the Lillian Allbon Animal Shelter. While bound to lead to a home for these four lovable, furry beasts, they’re also donating the proceeds from bottle sales directly back to the shelter! Oh, and back to the beer, it’s 4.9% ABV and hopped with Cascade and Centennial, giving high levels of citrus and grapfruit. Quantities are limited, so drop by and pick up a few bottles… and maybe stop by the shelter on the way home for an early Christmas present to you and your family?

Tidehouse has taken their Winter Warmer and stepped it up a notch, just in time for Christmas! The recipe has a few new ingredients, namely cinnamon, rum, oak, and nutmeg, as well as a “pinch” of lactose powder for balance and body. It’s a big beer at 8.3% ABV, and they’ve bottled it in 640 mL bombers. Speaking of those bombers, they’ve teamed up with local furniture company Jampy for the packaging of this one. Known for their Seaflake ornaments, each bottle of this beer will come with its own unique Seaflake, your very own locally-crafted, wooden Christmas tree ornament! It’s two Christmas gifts in one! Or, drink the beer and gift the ornament, that works, too. Drop by the brewery today at 2 pm to grab yours.

Back in Newfoundland, Bootleg Brew Co. has released their very first Stout, Deez Nuts Peanut Butter Stout (trust us, it wasn’t easy typing that). A bit of lactose powder was added to boost the mouthfeel slightly, along with “loads” of peanuts… so suffice it to say, stay away from this one if you have a peanut allergy. They’re describing it as “full-bodied, deep and rich, with a moderate bitterness” balanced by the presence of peanut butter on the palate. It’s pretty easy-drinking at just 4.5% ABV; you can find it pouring at the taproom right now.

In Dartmouth, Spindrift has released the last of their first five beers in their Out of the Hold series of bottle-conditioned beers that we’ve been reporting on over the last month or so. Nanaimo Black Lager was barrel-aged and conditioned on a selection of ingredients that you may recognize as the characteristic elements of Nanaimo dessert bars: cocoa nibs, toasted coconut, almonds and vanilla beans. With some lactose also added to bump up the sweetness a touch, the result is “a sweet, creamy dessert beer with French oak character expressed on the finish.” It’s available sold out at the Spindrift taproom now, but you can most likely expect it to appear at the same private stores that have sold their previous releases in the series, hopefully as early as next week!

It’s not unusual to see breweries releasing a holiday beer this time of year, and Annapolis Brewing decided to go a bit further and release two! The first is a collaboration with Horton Ridge Malt & Grain, a Belgian Tripel named Deep Tripel. With a grist including Pilsner, Wheat and Malted Oats (from Horton Ridge, natch), it may weigh in at a hefty 7.9% ABV and 24 IBUs, but it’s still quite smooth, featuring “banana and apricot notes” with barely a hint of alcohol warmth… so tread lightly! Bottles (660 mL) of this one will be available at both Annapolis Brewing and Horton Ridge taprooms. Next up is Dry Dock, a beer they’re calling a “Brut-style Pale Ale”. Hopped with Mosaic, Vic Secret, Ella, and Motueka (to 20 IBUs), this 6.3% ABV beer is very dry, thanks to the addition of amylase enzymes (just like you’d expect to see in a Brut IPA). Plenty of tropical fruit and citrus, grab some bottles of this at the brewery’s taproom as well.

As if we weren’t busy enough, Nine Locks also had to go and release three new beers this week. Thanks a lot, jerks! There we go again, not using our brain-to-keyboard filter. Ok, let’s get started. The first two beers mark the beginning of the brewery’s barrel-aged program; both beers have been hand-bottled (750 mL) and dipped in wax, and are now available for purchase. The first is Barley Wine, brewed with all Maris Otter malts, and aged for twelve months in Glen Breton whisky barrels. Big and boozy at 11% ABV, it showcases “malty richness, flavours of toast, marmalade, and treacle”, along with some oak presence, and alcohol warmth (well, yeah!), with the 50 IBUs balancing some of the sweetness. The next is another big beer, Russian Imperial Stout. Also aged for twelve months, but in bourbon barrels, expect flavours of “dark chocolate, coffee, molasses, and dried fruit”, along with the bourbon and oak notes. Almost as strong at 10.5% ABV, it has a slightly-higher bitterness (70 IBUs) as expected for the style. Beers like these are always excellent for aging, and make handsome Christmas gifts. Finally, on the opposite end of the spectrum, their third release is Pale Ale, a 5.5% ABV, 35 IBUs amber-coloured brew, featuring “a bittersweet punch of citrus and spice” thanks to hopping with some West Coast varieties. This one is available in cans, as well as on tap, and joins it’s two older brothers as being available at the brewery for purchase.

Not to be outdone by all the other breweries putting out big beers this week (or, y’know, themselves with the recent release of their Barrel-aged Russian Imperial Stout), Propeller is in on the fun with the release of their Barrel Aged Baltic Porter. Aged in Bourbon Barrels, this beer is dark and complex, with plenty of toffee and roasted coffee aroma and flavors of vanilla and caramel, it’s all brought together by a distinct bourbon overtone. Bottles are $7 at their locations on Gottingen Street and in Burnside, but they’ve got a deal on where you can get one of these, a Barrel-aged RIS and a bottle of their Coffee Porter for $15! And if you hit the tasting room (Gottingen) for bottles, maybe plan to pause for a little while and try a glass of a special edition of the BA Baltic Porter that’s been further conditioned with Chocolate. This one is only available by the pint; no growler fills. And if your plans are going to take you there this evening (or possibly into the weekend, as supplies last), look for a special cask of Russian Imperial Stout with Coconut to be tapped at 5 PM today.

PEI Brewing Company has joined in on the big beer fun this week as well. A new entry in their After Hours Series, their Barrel-aged Barleywine (#barleywineislife) has been aging for months in Kentucky bourbon barrels and is now ready for general consumption. Already on the shelves as of earlier this week, it features plenty of malt character with sweet and toasty notes, paired with a fruity yeast character and herbal English hops and with vanilla and oak notes from the barrel completing the overall picture. At 10.5% ABV and packaged in 750 mL bottles, we highly recommend you find a friend (or two) to share one with lest you risk a visit by the ghost of hangovers past. You’ll find it at the PEI BC taproom and soon (if not already) at PEI Liquor stores as well. Speaking of the taproom, today will see the release of the second of their Christmas Growler Countdown beers. Island Allspice is a red ale to which ginger, allspice, cinnamon, nutmeg and orange were added. Their last CGC beer sold out pretty quickly, so get down to the taproom if you want to try this very holiday-themed beer; it goes on tap at 4 PM for growler fills only.

Good Robot has an IPA twist for us next Tuesday, with Green’s Garden IPA. Brewed by mother and daughter team Keri and Drella, this is a “Rosemary IPA” inspired by North Carolina’s Twin Leaf Brewery. Brewed with rosemary (we’re talking sprigs, seeds, and flowers), and hopped with Simcoe, Amarillo, and Sorachi Ace to 31 IBUs. Light and crisp, with a good amount of rosemary presence, it comes in at 5% ABV; look for it at the taproom on Tuesday. And Thursday brings us a brand new Alpha brew, a collab with Halifax’s Antojo Tacos + Tequila named La Luchadora Catrina. This Stout features the addition of house mole sauce from Chef Francisco Rabelo, and they decided to take that heat and bump it up even further by throwing in “a few more chilis”. Expect a bit of heat, maybe? At least the alcohol isn’t too high (4.7% ABV)!  

Over to Cape Breton, where Breton Brewing has teamed up again with the Brathair Brewing homebrew fellas, to brew the first in their barrel-aged Signature Series, Wild Bretton. This is a Belgian Witbier that was brewed with your classic coriander and orange peel additions, and fermented with more than your typical Witbier yeast strain – Amalgamation (that very popular blend of six Brettanomyces strains) was also pitched, before aging the beer in Chardonnay and Pinot Noir barrels. The 500 mL bottles are being released at the brewery today; grab one of each barrel variant… for science! It’s 5% ABV and 14 IBUs, and “conveys a light body and a tart lemony finish, while offering complex yet refreshing characteristics”. Look for the bottles to hit Halifax private stores sometime next week.

The Christmas beers continue (go figure!), as Petit-Sault and Brasseux d’la Côte teamed up in November to brew a “Belgian Amber Christmas Ale”, which was just released last night at both breweries. Named after St. Nick’s evil twin, Père Fouettard was brewed at Brasseux d’la Côte in Tracadie, and is showing flavours and aromas of “clove, fennel seed, orange peel, caramelized malted sugars, and a touch of smoked malt”. Finishing quite dry, it clocks in at 6.4% ABV and 24 IBUs, and is available on tap only, at both breweries.

Those crazy fellas at the 902BrewCast are continuing their roll of New Brunswick-themed episodes (did they even sleep when they were there?), with the latest featuring a visit to Rothesay’s Hammond River Brewing. Download it wherever you normally get your episodes (you’re subscribed, right?), or they’ll get mad at us!

A couple of very beery events are going on in Halifax in the next seven days that you should think twice about missing:

We told you about this 2 weeks ago, and hopheads in the region are no doubt already salivating, but if you missed it or have been living under a rock this is your final notice that Portland, Maine’s hop heroes Bissell Brothers will be doing their second takeover at Stillwell in Halifax tomorrow starting at noon. Instagram has confirmed 8 beers that will be served, including: The Substance, Swish, Lux, Nuclear Whim with the Fuse of a Mile, Industry versus Inferiority, Preserve & Protect, big small world, and Umbra. We note, however, that Stillwell has 12 taps (15 if you include the hand pumps), and Bissell has a barrel program, soooo… We (honestly!) don’t know anything that hasn’t been posted publicly, and frankly, that lineup above is obviously full of bangers, but greedy bastards that we are we’re hoping a little that maybe we get to see some additional limited releases on the wall and maybe even a touch of Bissell’s first forays into funk! And while you’re drinking the lovely brews, know that the kitchen will be taken over by another Bissell-related joint, Highroller Lobster Co. Curious how rich shellfish pairs with exquisite hoppy beers? You can find out tomorrow!

Two of Halifax’s oldest craft breweries – Garrison and Propeller – are teaming up for a tap takeover at HopYard Halifax next Thursday, Dec 13th. A Well Crafted Xmas will feature six taps for each brewery, with $1 from each pint going to Saint George’s YouthNet, a local youth organization. Lots of vinyl and beer, and a chance to win a craft beer basket – a $5 donation gets you a ballot, or even better, bring an unwrapped gift (art supplies, board games, sporting equipment, or Lego are preferred) for three ballots! It all starts when they open at 11 am.

Did you really read all the way down to here? Good on you, but we’re not done yet; here’s a few last mentions before we let you go get your beer on:

Bathurst’s Four Rivers is now canning some of their small batch brews, including their latest, British Mild. A light-bodied dark ale, with “notes of pumpernickel and caramel balanced by a slight fruitiness”, it comes in at 5% ABV and 20 IBUs. Currently available at the brewery; look for other small batch can releases in the near future.

Dartmouth’s New Scotland Brewing has completed their first bottling run and are now well-stocked with their core beers. Now you can get some to go without having to purchase (or remember to bring) a growler. Look for Rampant Lion IPA, St. Andrews Cross Pale Ale, and Coat of Arms Scottish Export available now.

Picaroons has been doing their 12 Beers of Christmas growler-only releases for many years now, and they recently announced that two of their regulars in this line-up, The Blitzen Coffee Porter and Xmas Tree IPA, will be bottled for the first time; they’re available now at all Picaroons locations. Also look for the 23rd (!) entry in their PIVOT Imperial IPA series, which features Simcoe and Chinook hops.

Schoolhouse Brewery has just re-released Staffroom Coffee Stout (5.5% ABV), with a few tweaks to the recipe, resulting in a dark brown colour, as opposed to the black of last year’s release (they’re looking for roast character without the astringency). Don’t worry, there’s still coffee in it! Available on tap at the brewery for growlers and pints, and in bombers.

Today, TrailWay is re-releasing Christmas Rascal, their 8.5% ABV Imperial Milk Stout. Brewed with cocoa nibs, cinnamon, cardamom and cayenne pepper, and aged on vanilla beans, you can grab it on tap and in cans at the brewery, with a few kegs heading to some local establishments.

Unfiltered has plenty of cans for you to purchase at their retail shop this week, to help you make it through some family visit, family parties… anything family, really. Look for Double Orange Ale, Riddle of Steel, Exile on North St., Play With Fire, and Daytimer; limited quantities are available.

Landwash Logo

 

Located at 181 Commonwealth Avenue in Mount Pearl, Landwash Brewery is opening their brewery, taproom, and retail location this Thursday at 4 PM. This brings the number of breweries open in Newfoundland and Labrador to an even dozen. While they may be the newest brewery on the island, those involved in opening Landwash have a long history of brewing elsewhere in the country. We caught up with co-owner Chris Conway, who should already be familiar to readers, as he is the author of NewfoundlandBeer.org (formerly Newfoundland Beer History), which documents the past, present, and future of breweries in Newfoundland and Labrador.

Can you tell us a bit about yourselves?
Landwash Brewery is a three person partnership of myself (Chris Conway), Christina Coady, and Jennifer Defreyne. Christina and I were the founding brewers at Toronto’s Folly Brewpub which we helped launch back in 2015. We had a lot of fun working there and brewing various mixed fermentation saisons and funky barrel aged sours, but always wanted to eventually return to our home province of Newfoundland to brew here. We met Jen through Christina’s family and started chatting. Jen was, at the time, an engineer at Vale in Long Harbour and heard we wanted to open a brewery. Originally from Ontario, she met with us a few times in Toronto (at the legendary C’est What, no less) and we just kinda went from talking about building a brewery to actually putting together a business plan. We worked on that together long distance for a few months and then made the jump, quitting our brewing and engineering jobs, and got going. Christina and I are in charge of day-to-day operations, with Jen as a mentor and engineering expert helping with the big picture.

Landwash Group Photo

Let’s rewind, how did you get started in the world of beer?
We all have slightly different paths to how we found beer. I’ve always been a lover of great drinks… as a kid I was super into trying new sodas and then when I came of age, I just kind started exploring beer, which in Newfoundland wasn’t much. When I traveled, I always tried new breweries and started to see the unfolding of craft beer in Canada in the early 2000s. Similarly, Christina was big into wine, even getting some of her WSET certifications, before getting the homebrewing bug and making the switch over to beer (though we still love wine!). And Jen has always been a true beer drinker and loved beer enough to want to get involved with the madness of opening a brewery!

What made you decide to take the step into opening a brewery?
For Christina and I, we had made that step before by giving up our other careers (a PhD in History at the University of Toronto  for me and marketing for Christina) to start Folly, so this was a step toward having more creative control over the whole brand vision and, particularly, the service, hospitality, and vibe side of the business. And coming home was always the idea, but with the crazy boom of breweries happening here the timing was looked right to make our return. And for Jen, I think the idea of opening a brewery was always on her mind and when she saw our enthusiasm she jumped at the opportunity

What is the ethos of Landwash Brewery?
Somewhere between the romantic Newfoundland notion found in the paintings of Christopher Pratt and the fun of eating hot dogs while jamming out to nineties hip hop. A little bit of that icy, stark stoicism of a grey, foggy, cold day in a rustic Newfoundland cabin sipping warm tea and a little bit of crushing out New England IPAs while planning future visits to hype food trucks.

Can you tell us about the beers you will be offering?
Yes! We’re opening with four beers that offer a little of everything but in our own way. We have a somewhat modern Blonde ale called One Wave which uses pilsner and wheat malts and a good helping of oats that’s fermented with Escarpment Labs’ Vermont yeast and healthy hopped with Saaz and our forever friend Strisselspalt. We’ve got a New England IPA called That Much Ocean which is a hazy, oat laden IPA with lots and lots of Mosaic and Azacca with a little Columbus for good measure. Our dark offering is a breakfast stout – again with oats – called Hazures’ Rock (the name is from the “Hare’s Ears” rock formation off the coast of Branch, NL, my mom’s hometown) that we’re using locally roasted Jumping Bean Tanzanian Roast Coffee (which was Christina’s go-to coffee from back when Hava Java was the hot spot on Water Street). And finally we have Brackish, a take on a German Gose that is using Newfoundland Salt Company sea salt for the salinity and Citra hops instead of Coriander or Orange Peel. Our other beers we hope to launch before Christmas are Home and Away, a classic American Pale Ale and Smiling Land, our Kolsch-inspired lagered ale. Other one-offs are in the works including an Oat Cream IPA and some Saisons and Belgian-inspired things that are more in our Folly wheelhouse.

Landwash Taproom

How can folks get their hands on your beer?
We’ve got a fifty person tap room that will be starting with winter/soft launch hours (Thurs & Fri 4 – 10 PM, Sat 12 – 10 PM, Sun 12 – 6 PM). We’ll be selling cans and growlers at our retail counter during those hours as well. We’ve got some kegs earmarked for a few of our favourite restaurants and bars too (keep an eye on our Social Media!). We’ll be sending cans out to local NLCs and gas stations/corner stores in the future, once we get our in-house side sorted.

Do you have some initial accounts in the area lined up to serve your beers?
I’m a “know my song well before I start singing” kind of guy, so we’ve not reached out to accounts too much yet. We’ve been in conversation with Chinched Bistro (where Christina used to work as a server when they first opened), the Merchant Tavern, and Jack Axes just because we frequent those places (or did before the brewery took over everything!). As I said, we’ll be letting everyone know when and where we hit their taps.

You know better than most how important the community of local breweries can be. Have you had any assistance from folks in Atlantic Canada or beyond?
In Newfoundland, Port Rexton has been both a help in showing that craft beer can exist here, and in personally helping with scouting spaces when we were in Ontario, and just in more ways than I can really express. We had a bit of a reciprocal helping with Quidi Vidi where I helped out with brewing down there over the winter, giving me something fun to do while we closed out our lease. With us, Ninepenny in CBS, and Bannerman Brewing on Duckworth Street in St. John’s all opening around the same time with the same systems, there have been a lot of very useful conversations about pretty much everything along the way. Back in Ontario, Mark at Left Field and Jordan at Rainhard have been great for quick questions and just general squad goals. And, last but not least, our good friend Eric Portelance formerly from Halo in Toronto has been our sounding board for a long time and has been so valuable to have along for this whole process.

Where do you hope to see your brewery in the next few years?
Growing. We have a five year plan for our buildout that involves expanding tank capacity and distribution of cans. I want to be able to go to an NLC in Newfoundland and be able to buy an American Pale Ale that was brewed in the province. If not having a local APA option in this province seems strange for the craft beer world of 2018… welcome to Newfoundland! At our current size I believe we’re going to be close to the second largest brewery in the province, so getting to and keeping second largest in terms of production (behind Quidi Vidi) is a goal.
Additionally, we will be building out a barrel program, or “wood program” as Christina calls it. This program will involve different types of barrels and foeders so we can age sour, mixed fermentation, and stronger beers. This way we can flex our Folly muscles, but we want our stainless program to be on point before we get started on that!

OK, time to nerd out: tell us about the brewhouse and equipment.
We have a 15 BBL (1750 Litre) steam-fired system from DME Brewing with a really shiny Fulton Edge Boiler. Rakes, touch screen, hard piping, the whole nine yards. I’m hoping for around 1000 hL of production over our first year with a plan to ramp that to 5000 hL/year over the next few years.

 

Landwash Brewhouse

Tell us about your previous brewing history, at home and professionally.
Sure! I started homebrewing in 2010 and Christina started around then too. I went a little nuts with it for the first few years, at certain points brewing once a week. When we first went pro with running the brewery aspect of Habits Gastropub (which became Folly Brewpub), we ended up brewing a lot of different beers in the farmhouse/saison tradition and a lot of barrel aged beer and sours. We did over 100 unique beers at Folly over the years we were there, so it almost was a combination pilot system and brewpub, so it was a really valuable experience! We were lucky enough to brew with some great people at The Exchange, Block 3, Burdock (that one didn’t quite turn out…), and Rainhard up in Ontario and bummed around enough breweries in the last few years to really see what was working in terms of both beer and the business side of it.

Do you have a favorite beer style, beer, or brewery you enjoy drinking?
Right now I’m all New England IPA and Northern German Pilsner. Bellwoods has been my go-to since before they opened, so they are the brewery I always tend to enjoy. More locally, Stillwell crushes it, Trailway is always a treat, and Unfiltered and 2 Crows are different vibes but such fun breweries.

How about favourite style to brew or ingredient to brew with?
Oats and interesting mineral profiles are probably our two big attractions right now. Vermont Yeast and Simcoe are also things that we’re happy to be brewing with more now. And all French hops. Hoping for some Barbe Rouge in the future. [ed note: That’s a new one to us, looks cool!]

Landwash Sign at Night

Growlers! Can you tell us about how you’ll be treating those at Landwash?
We’ll be offering both the 32 oz and 64 oz (0.95 and 1.89 litre) growlers for sale and filling. They are yours once you buy them, so treat them carefully! 🙂 No special restrictions on type or which brewery they’re from, but because every beer package size and format must be a listing at the NLC, we will only be doing the 0.95L and the 1.89L growlers with marked volume indication (none of those nice stainless ones without a volume marking, sorry, that’s the regulation). If it has a marked volume that lines up with our NLC listings, we’ll fill it. We are considering a listing for these crazy supersized GrowlerWerks Canada 128 oz growlers that someone is importing to Newfoundland, but we haven’t quite got those set up yet.

Thank you very much to Chris, Christina and Jen for the great information. As mentioned above, the taproom and retail location at 181 Commonwealth Ave in Mount Pearl opens Thursday at 4 PM, and will be open normal hours for the rest of the weekend. Keep an eye on their website, Facebook, Instagram, and Twitter accounts for changes and the details on the newest beers and tap accounts around the city (and beyond!). In case you were not aware, Mount Pearl is its own city, basically fully surrounded by St. John’s and the town of Paradise at the heart of the north-east Avalon. It’s a 10 minute drive from downtown St. John’s, just a bit longer on the bus (but it does go there, fear not!). We’ll be sure to keep you all up to date with the latest news and happenings from Landwash as they keep putting out exciting beers, and keep the wave of great local and independent beer growing.