All posts by acbbchris

Timber Ship Brewing is a small-batch brewery opening this week in Miramichi, New Brunswick. A passion project for four friends in the region, it is the culmination of many months of work that they are thrilled to share with the public. We met with the owners to learn more about their history, beer they are offering, and what they have planned for the future.

Who is Timber Ship Brewing?

The Timber Ship Brewing crew consists of 2 couples/friends/beer lovers, Darren and Gillian Row, Jeff and Erin Savage. It was during a 3 day canoe excursion that we decided to stop just talking about bringing craft beer to Miramichi and started seriously discussing plans about how to make this brewery a reality. Once we returned from the trip we began to move forward and never looked back. The four of us are all full-time professionals and are very goal oriented. We bring our individual strengths and valuable experience to the brewery.

What is the philosophy or ethos of Timber Ship?

The philosophy of our brewery is to keep things light and laid back, have fun and enjoy the experience. We want to make quality beer and share as much of it as we can with our community and hopefully make it a brand Miramichiers will come to love.
The name Timber Ship was chosen to highlight our ship building history and the role our precious timber played in developing our shores. We continue to take pride in our heritage as well as acknowledge the long journey our ancestors endured on large ships under harsh conditions for the chance of a new start.

Can you tell us about the beers you have available?

We currently brew four different styles of ales. There is a story behind all of our beer names, most of which give a piece of Miramcihi’s history.

Ballast Island Blonde  5.2% ABV, 20 IBU
Ballast stone was used to add weight and steady the large ships and was emptied prior to picking up our precious timber. As a result, ballast stone can be found all along Miramichi’s shoreline and in larger deposits as seen on Ballast Island which can be viewed while crossing the Centennial Bridge.
Ballast Island blonde is easy drinking and lightly hopped with a splash of Warrior and Willamette. It is light tasting for those looking for a refreshing pint or who are new to the craft beer scene.

Miramichi Irish Red  5.2% ABV, 25 IBU
Known as Canada’s Irish Capital we figured it only made sense for Miramichi to have a beer they can call their own. This Irish Red Ale combines the slight bitterness of roasted barely with the sweetness of several caramel malts. This beer is easy going and full of character, much like the community it represents.

Dungarvon Hopper IPA  6.0% ABV, 64 IBU
A lumber camp cook named Ryan was working in the Dungarvon River when he met his end at the hands of his foreman in a quarrel over his money belt. He was left in those woods and it is said that the bitter cook known as the Dungarvon Whoopper can still be heard whooping his discontent at night.
Much like the cook, the Dungarvon Hopper IPA has a bitter finish, balanced with Magnum, Citra and Cascade giving a citrus flavour and welcoming aroma.

Broken Paddle Pale Ale  5.3% ABV, 40 IBU
Named after the canoe paddle that broke 1 hour into our canoe trip, then mended secure with electrical tape, the Broken Paddle Pale Ale combines several malts resulting in a subtle toasted flavor and light colour. Moderately hopped, this beer is full of flavour with a slightly bitter but refreshing finish.
We have brewed a few other seasonal beers that we would love to introduce once we get things moving along.

Have you had any assistance from other breweries in the region?

We would like to compliment the craft beer community. It has been a truly amazing experience to this point. We have contacted several breweries in NB and NS who have supported us from the beginning. In the early stages we spoke to Danny McClair, from Annapolis Brewing, who helped us tremendously to get the ball rolling. We had a fantastic visit with Scott McLean at Think Brewing in Harvey, NB who was more than willing to answer all the questions we had. Patrice Daigle at O’Creek Brewing has been a great resource along the way as well. We realize we are a new, small brewery, but we are thrilled to say we are a part of this community.

Let’s get nerdy, what sort of brewing equipment are you using?

We are a 1 barrel system with 3 – 50 gallon Spike Brewing kettles and 2 SS Brewtech Unitanks. We plan on brewing as often as our system, or our beer, will allow and can’t rule out the thought of another fermenting vessel in the near future.

How can folks try your beer?

We have been in contact with several licensees on the river who are committed to having us on tap, which is quite exciting. Our plan for now is to brew and sell 20 L kegs to some of our local establishments for our community and local tourists to enjoy. Due to our capacity and location, we are not able to fill growlers at this time. We would love to see our brewery expand into something more…a larger system….a tap room….who knows? But for now, we are just going to put up our sails and see where the Timber Ship goes.

Congratulations to Darren, Gillian, Jeff, and Erin on their launch! You can grab a pint of their Dungarvon Hopper IPA very, very soon at the Piping Plover Gastropub on Pleasant Street in Miramichi (click that link for the latest news), and look for it to be available at more bars and restaurants in the region shortly thereafter. Keep an eye on Timber Ship’s Facebook and Instagram pages for updates on the release and availability schedule.

So, ok, we’re a bit late today, but hey, Christmas IS only a few days away, and when you throw in work getting busier, staff parties being inconveniently scheduled for Thursday evenings, and just the general crap-storm that is preparing for the holidays, on top of a seemingly-extra large amount of brewery news/new beers, it’s tough! Ok, that’s enough wallowing in self pity for today. A note that this is the last Friday Wrap-Up for us this year, as we’ve decided to take a little break next week. In the meantime, keep an eye on our social media as we will be pushing out a Profile or two (fingers crossed!), as well as shorter blurbs as we learn of new releases to share. We’ll definitely have a full post Friday January 4th, as we begin our 8th (EIGHTH!!) year of bringing you the freshest beer news from across Atlantic Canada. Cheers and Happy Holidays!

Let’s start the news rolling this week with some fantastic news from the west coast of Newfoundland. Port au Port East is located on the outskirts of Stephenville, 2 hours from the Port aux Basques ferry terminal to the mainland. Located at 92-96 Main Street in Port au Port East is Secret Cove Brewing, which opened its doors yesterday for the first time. Operating a brewery and taproom in the former Viking Lounge location, they have four beers for enjoyment onsite and to take away in growlers: James Blonde 00709 Belgian Blonde, Malt Water Joys Brown, When in Stout Stout, and Hard Case in your Face DIPA. The brewery is open today and tomorrow 4 – 11 PM, with Sunday’s, and beyond’s, hours to be determined. Drop by to welcome the newest of your Island breweries to open, and we will share a full Profile with Secret Cove very soon! Congratulations Jason and Sheila! This marks the 5th brewery to open in Newfoundland in 2018, bringing the number across the Island to 13.

In other great news for breweries opening in our region, we mentioned a few weeks ago that Sussex Ale Works had opened their taproom on Main Street in Sussex. This week, for the first time, they have been able to serve their own house-made beers on tap and to go in growlers. Their first beer is Who’s Your Daddy Red Ale, a 6.8% Red Ale featuring 20 IBUs. It is complementing their all-New Brunswick offerings, including local Matchstick Beer Factory’s Matchstick Pale Ale, Long Bay’s Full Pleasure Passonfruit Sour, and several from Hammond River, Maybee, Niche, and Graystone, as well as Yip Cider. Look for more from Sussex Ale Work’s own 1 BBL (120 litre) brewhouse in the New Year, including their Holstein Milk Stout, and Picadilly Pale Ale. Congratulations Rick and family!

Back to the Rock for the next new beer to hit the taps, we’ve got Home and Away American Pale Ale from Landwash Brewery. Located in Mount Pearl, this is Landwash’s first release since their launch earlier this month. This 5.8% ABV American Pale Ale is a tribute to the iconic style which helped fuel the North American beer renaissance. Featuring loads of American Cascade and Citra hops, the aroma and palate are full of orange and grapefruit character, with bitterness to balance the malt. Home and Away is available on tap for pints and flights now, and for growlers to take away, along with their core lineup of beers.

Off Tracking Brewing in Bedford, Nova Scotia, is celebrating their First Anniversary this weekend, and are releasing a couple of new beers to celebrate, as well as a special collaboration with a brewing pal. First up is Charles in Charge, a hopped-up version of their 5.0% ABV Good Grief Charlie Brown Brown Ale, increasing the hopping rate to more than 50 IBU. They are also releasing Frank Citra-Natra, a 4.7% ABV American Pale Ale, featuring nothing but, you guessed it, Citra hops (to the tune of 40 IBU).

These two new Off Track beers are gracing the newly-expanded tap offerings, which now sits at 15, and also includes a few guest offerings. The latest collaboration-guest-hybrid beer to hit the chalkboard is the first from Sackville brewery Ol’ Biddy’s Brewhouse in several months, Funktown American Pale Ale. Brewed with OBB owner Keith Forbes at Off Track, this 5.1% ABV APA features loads of Centennial and Falconers Flight hops for a floral, lemon, and grapefruit character on the nose and flavour, with a light body and clean and dry finish. Grab a flight or pint, and then take a growler to go to enjoy in front of your holiday tree.

And in more Off Track news, they are keeping with the tradition of being open regular hours (Thursday through Sunday) during this holiday time, including next Monday and Tuesday (Christmas Eve and Christmas), 12 – 6 PM. If you need a break from the family, you’ll be sure to find some friends in the same boat there next Tuesday! They’ll also be open 12 – 6 PM on New Year’s Eve. And while you’re there, check out their new line of bottles, with their Crash Course IPA, Damn Skippy Peanut Butter Stout, Alias Pale Ale, Universal Soldier Kolsch, and Not About You ESB all available in singles or 4-packs.

The elves over at 2 Crows have been extra busy lately, as we’ve got three new beers to report this week, two of which will be hitting your mouth this weekend. The big release today at noon is Waltz, a 5.5% ABV, 22 IBUs German Pilsner. Brewed with 100% German Pilsner malt, no shortcuts were taken in brewing this one to style. Using de-aerated brewing water, a low oxygen brewing environment (don’t worry, no one passed out!), and a multi-step mash, let’s just say the brew day was a little longer than usual. Hopped with German varieties (Huell Melon, Hallertau Blanc, and Saphir), it was then fermented with the classic German Lager strain, Weihenstephan, and then allowed to lager for more than 8 weeks. Sounds like the wait/hard work was worth it, with the final product being “beautifully crisp, doughy, with some lovely lemony and herbal notes”. The good news is there’s lots of this one, as it was a full 40 bbl batch, so you can find it on tap and in cans at 2C today, and it should also be hitting the local private stores soon.

You could always wait to head to 2 Crows tomorrow, when you’ll be able to grab one of the very few bottles of Razzle Dazzle, a “Champagne Brett Lager”. Brewed nine months ago with Pilsner malt and rice, the wort was hopped with Hallertau Blanc in the boil to just 12 IBUs. It was then fermented with the Weihenstephan strain, lagered for 7 weeks… and then that’s when things got a bit weird! They added glucoamylase and Brett C, and allowed the beer to condition for another 5 months, where it was finally packaged in 750 mL cork-and-caged bottles, with Champagne yeast. It’s tasting “super dry, crisp, and funky, with notes of pineapple, hay, and pear”. It finished at 6.1% ABV, and if you’d like to try it, get there when they open… there’s only about 90 bottles or so available, and there is a 2 bottle-per-person limit.

And finally, 2 Crows has got one more humdinger dropping next Saturday, and were kind enough to give us the inside scoop early on Biere de Champagne. Follow along with this one closely, it ain’t the simplest beer. Originally brewed over a year ago, in October, 2017, it started off as two beers: 1) a lower-ABV beer brewed with Pilsner and Oat malt, and fermented with TYB207 (a Brett brux strain), and 2) a high-ABV beer brewed with Pilsner malt and Nova Scotia honey, and fermented with Omega All The Bretts (that’s a blend of at least 10 Brett strains!), and Champagne yeast. After both beers fermented out, they were blended and bottled in Champagne bottles, and dosed with Champagne yeast and priming sugar, aiming for a carbonation of 6.8 vol CO2 (for those of you not in the know, that is a LOT of carbonation… your typical APA or IPA is likely somewhere around 2.5). Head brewer Jeremy Taylor can do a better job of explaining the next long process: “The bottles were conditioned horizontally for 2 months, then very gradually moved until they were sitting cap-down, riddling them every day or so over a period of many months. The beers were then chilled for several days, then the neck of the bottles was super chilled with dry ice; we removed the cap and shot out the yeast plug that had settled in the neck, then bottles were corked and caged.” Yikes! Sounds like it came out tasty, extremely effervescent (ya think?!) with “big honey notes, funky, cantaloupe, earthy”, 8.4% ABV. Releasing next Saturday (Dec 29) at 2C, there’s only 140 bottles available.

If you were a fan of Propeller’s recent one-off NEIPA, Galaxy (and we’re guessing those of you who tried it ARE fans of it, considering it’s currently the brewery’s highest-rated beer on Untappd), we’re sad to say that it is now sold out. On the upswing, they do have another once-a-one-off IPA returning, Skyrocket DIPA. Showcasing the experimental Skyrocket hop variety (related to Chinook) from the Gorst valley, it was originally brewed as a Gottingen small batch brew in January, and is now returning in cans. This 8% ABV beer is “intensely aromatic, with big, beautiful notes of mango, papaya, and pineapple”. Look for it at your nearest Propeller location! We should also mention that today’s cask release is Russian Imperial Stout, with smoked black tea, which gives the already-big-and-bold beer a “powerful smoky aroma and flavour”.

In Mahone Bay, NS, Saltbox Brewing has two releases for you this week. The first is a beer, Storm Surge, that they’re referring to as a “Maritime Ale”. They describe it as a 5.4% ABV brew that is “a prime example of a malt-forward beer, beautifully balanced by the subtle, spicy citrus of hops”. We’re guessing something along the lines of an American Pale Ale, perhaps? Either way, you’ll have to try it yourself to decide for sure; you can stop by and grab a growler right now. They’ve also just released a cider, Backyard Cider, which is made up of 100% Heirloom Gravenstein apples (grown locally in NS). Exhibiting “a balance of sweet and tart”, just like the apple that it came from, it finishes dry and crisp with floral notes. Also available in growlers, both Backyard Cider and Storm Surge should be making an appearance in cans in the not-too-distant future, so stay tuned for that.⠀

With the changing of the seasons, Meander River is giving us a changing of the seasonals. The latest in their Farm Cider series is First Frost, which will be taking over from Fall’s offering, Dusty Road. Made from the freshest press of the year’s apple harvest, it’s a 5.5% ABV cider that’s citrusy, tart and juicy while being very dry. Scheduled for release on the first day of Winter (hey, that’s today!), you’ll be able to grab some this weekend at the Halifax Forum Farmers Market, and it will also go on tap at Tusket Falls, Stubborn Goat, Battery Park and Chain Yard.

Summerside, PEI’s Evermoore Brewing has a new offering that started pouring earlier this week. Called Smokey Double IPA it’s exactly what the name indicates, a double IPA with a touch of smokey character thanks to some smoked flaked barley in the grist. On the hop side, it features Brewer’s Gold, Hallertau Blanc, and Amarillo in the kettle during the boil before being hit with Simcoe and Tettnanger in the whirlpool. At 8% ABV and 60 IBU it’s a bigger beer and fairly bitter. You’ll find it at Evermoore’s taproom at 192 Water Street if you fancy a taste.

You may recall that in celebration of their 20th Anniversary last year, Garrison released XXX IPA, a Double IPA, for a brief run. They’ve just released a barrel-aged version of the same beer, where it spent 12 months in Glen Breton Rare Single Malt Whiskey barrels. They’re referring to this one as an Imperial IPA/American Barleywine hybrid, as it comes in at a whopping 11% ABV. If you’d like to decide for yourself, it’s available at the brewery only, in 650 mL bottles. They’ve also brought back their Imperial IPA in bottles and on tap at their retail store; this time around they’ve tweaked the recipe slightly, and hopped it with 100% Cascade.

Yarmouth’s Heritage Brewing is keeping up with the new brews lately, as they’ve just released a DIPA, Golden Horse. Named after the Golden Horse Fountain located in the community of Milton, the beer was hopped heavily with a blend of three high alpha acid hops. Early, late, and dry hop additions contribute to high bitterness (130 calculated IBUs) and “plenty of dank, pine, and citrus flavours”. Hazy and alarmingly drinkable (even at 7.6% ABV), sneak into Heritage before the holidays for a pint/growler, and satisfy your hop urge!

Those crazy folks at Tidehouse must have found a sale on bottles, as this is the… I don’t even know how many consistent weeks of bottle releases they’ve had, and I certainly don’t have the time to check! It’s a lot. But hey, that means more take-home beer for all of us, right? And this week brings the release of Bonny Stormer, an Extra Special Bitter hopped with Progress and First Gold. Coming across as “a pinch earthy, with notes of sweet tangerine and orange”, it finishes fairly bitter (expected with this style), and comes in at 5% ABV. In addition to being available in bottles (limit 6/person) today at 2 pm, you can also find it on tap at Tidehouse.

It’s almost December 23rd, and you know that everyone in Newfoundland (well, the fun ones, anyway!) are gearing up for Tibb’s Eve on Sunday. Those characters at Port Rexton Brewing are no exception, of course, and have a couple of brand new beers to help you celebrate, just in time. First up is Tibb’s the Saison, a “Festive Saison” that was hopped with both French and Czech hop varieties, and fermented with the Fruit Bomb Saison yeast blend from Escarpment Labs. Containing both a Saison Saccharomyces strain and two Brettanomyces strains, the combination of the three ensures lots of tropical fruit character in the finished beer. This particular Saison features “gingerbread aromas and a light rye spice” and weighs in at 6.6% ABV. This was a small batch, and half of it is already resting peacefully in a grape brandy barrel; the current iteration can be found on tap at PR for their Tibb’s Eve party Sunday, and also at their St. John’s retail shop for growler fills today and tomorrow.

Next up from Port Rexton is Round Table, a nice, big, Bourbon barrel-aged Russian Imperial Stout. Designed by head brewers Les and Chris shortly after trying some similar beers at the 2018 Canadian Brewing Awards in Halifax, the oak character from the barrel comes through nicely, blending with the Bourbon found on the nose and palate, as well as some “dark chocolate-covered berry and coffee flavours”. Smooth and quite drinkable even at 8.8% ABV, the carbonation was purposely kept fairly low, and is best enjoyed served at a slightly-warmer temperature. This one is available in 500 mL bottles only, and was released yesterday evening with a limit of 2/person. Seek it out at both PR locations this weekend!

TrailWay has a new iteration of Beans coming out today when they open, with this batch being dosed with cocoa nibs and 250 lbs of cherry puree, to help complement the regular addition of freshly-roasted coffee beans from Whitney Coffee Company. The coffee character is prominent as usual, along with “rich and deep chocolate in the aroma, with a subtle, fruity, tart cherry component”. Available on tap and in cans at the brewery. They’ve also got fresh kegs and cans of one of their crowd-favourite American IPAs, Green Island (6% ABV).

One of the region’s newest cideries, Maritime Express in Kentville, NS, has a brand new cider available that features an ingredient better known for its use in beer. Train Hopper is made from 100% Annapolis Valley apples across four varieties: Cortland, Macintosh, Gravenstein and Spartan. To that base was added three types of hops, all sourced locally, to provide a decidedly citrusy and hoppy aroma. On the palate, look for grapefruit, floral and lemon notes that lead to a strong tart finish. Look for it at the cidery, both pouring from the taps and in bottles.

Antigonish’s Half Cocked Brewing is excited to have their first bottle release and they’re doing it in style with a big one. Tapped & Feathered is being called a “maple sap imperial stout,” as it was brewed using sap from Haveracres Maple Farm in nearby St. Joseph’s in place of water, a handy way to extract additional sugars from the mashing process and thus not lose significant efficiency on a big beer. Once fermented, the beer was aged for several months in a Glenora whiskey barrel. Coming in at a hefty 10.3% ABV, it features aromas of candied orange rind and dark chocolate, with flavors of figs, brown sugar, dark chocolate and vanilla. Expect it to be available at the brewery very soon; to find out exactly when check out their social media (Fb, Ig, Tw), where the release will be formally announced.

CAVOK in Dieppe, NB, has been doing some experimentation with their Stout. So far they’ve released salted caramel, cold-brewed coffee and peanut butter variations. These are small batches, each about 1 BBL, aimed at testing the flavourings and getting a feel for the appropriate levels. As such, they are only available by the pint in their taproom. All three are 4.9% ABV. Meanwhile, in terms of bigger batches, they’ve also got a light American lager on the go that they’re calling Joe Blow Lager. Crisp and refreshing, it’ll be a great beer for a holiday party and guests who might be looking for something a little lighter. At 4.5% ABV and very low bitterness, we think they might be onto something!

Boxing Rock continues to push out some new beers from the Test Kitchen location in Local Source Market on Agricola Street in Halifax. Late last week, they released the Blue Collar Blonde, a collaborative 5.0% ABV Kolsch brewed with the fine folks at Halifax’s HopYard, which debuted during last weekend’s YMCA fundraiser at the bar. It was deemed so popular that it will be brewed again very soon, this time at their big system in Shelburne, for a full release in the New Year. Out this week is another collaboration, this time with the crew from Canopy Creative, who came in and brewed Canopy Cane Chocolate Milk Stout, which features lactose, chocolate, and peppermint in the boil for the full Christmas experience. As with all of these releases, they are very small, so if you see something you like, best get there ASAP to grab it! And keep your eyes peeled for the re-release of their 4% ABV Winter Session Ale, The Biggest Spruce Axe-worthy, brewed with spruce tips right in the boil.

If you manage to get away from the family in the couple of weeks, be sure to double check that your favourite brewery, bar, or watering hole is open, as many are adjusting their schedules over the course of the next two weeks. We’ve got a pair of events you’ll certainly want to check out if you’re in the area!

Moncton’s Tide and Boar Gastropub is hosting their annual Free Oyster Day today, with oyster shucking happening all day to complement your beer and food. As well, they’ve released a pair of new/returning favourites on tap, with a limited amount available to go in growlers: Herbies Coffee for Breakfast Stout, Special Blend IPA, and Melting Mountains IPA. Plus there may be a couple of bottles of their cellar-aged sour for you to take home! Details on their FB Event page.

Big Spruce is celebrating the release of their latest batch of One Hundred Wild next Saturday, December 29th, at Horton Ridge Malt & Grain. Obviously an important of this 100% Nova Scotia equation with grain/malt, hops, and yeast (isolated from a fruit tree on their property in Nyanza), Horton Ridge is the perfect place to host the event, and will have the beer flowing from 1 PM, with live music 3 – 5 PM, and 7 – 9 PM. Cans can also be pre-ordered for pickup the day before. More details on their FB page. And in more Big Spruce news, they’ve just announced that they will be a permanent part of the Halifax Seaport Market, beginning tomorrow, with bottles and growlers.

Stillwell Beer Bar in Halifax is once again holding their New Years Day Levee, when they will be opening their doors at noon January 1st, and will be pouring up a dozen special beers, holding super sales on many of their cellar bottle list, and a slew of hangover-curing brunch items to help you forget the night before. Pop by to see what they’re sharing to celebrate the beginning of 2019!

Just a couple more things to finish off the year, before you head out and grab that eggnog stout or nutmeg blonde…

Lazy Bear Brewing in Smiths Cove has bottled up a few of their beers, and now have the Norwegian Kviek Ale available at YHZ Airport’s Liquid Assets. Look for those to hit the shelves elsewhere in HRM soon. And keep an eye out at their market stall for their 10.1% ABV Russian Imperial Stout, available this weekend.

Niche Brewing in Hanwell has their Chromatic By Design Red IPA available again throughout New Brunswick. This 6.6% ABV beer features load of Ekunanot, Mosaic, and Citra, for a bold blast of tropical, dank, and citrus hops, with a touch of toffee and caramel flavours from the specialty malt. And hitting the taps next week is Wayfarer, their 6.0% ABV Sour IPA, featuring Centennial and El Dorado hops, for a lovely hybrid of sour and tropical.

Sea Level Brewing in Port Williams has released the latest version of their High Street Wee Heavy. This 6.3% ABV classic Scottish Ale is the first beer to feature barley and hops from their Millstone Harvest farm, the future site of their estate brewery, set to open next year. We hear that the next batch of their barley is actually being malted at Horton Ridge currently, for use in future Sea Level brews. High Street is available on tap at the Port Pub, and to go in cans and growlers today.

And finally, in a bit of humour around this Holiday time, St. John’s YellowBelly Brewery is looking for your unwanted/extra fruitcake! They’ll be brewing up a beer in the New Year, and would to use your un-loved fruitcake in the mash. With all of the sugars, and a little booze, that these divisive holiday baked goods contain, they are sure to lend plenty of character to the final beer. Check out this article for more information.

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 (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.