Bogside Logo

Montague PEI’s Bogside Brewing opened their doors May 31st, just in time for the inaugural PEI Craft Beer Week. While some minor hiccups meant their own beers were not immediately available, they filled their taps with beer and cider from the other Island producers. They have since ironed out those kinks and are now in full production mode, ready to serve the thirsty public their own brews, and pair them with an extensive food program. We caught up with Mark, Dave, and David to get us up to speed with the brewery, taproom, and kitchen.

Can you tell us a little bit about yourselves?
I am Mark Patriquin and I’m the Head Brewer. I’m originally from Tatamagouche, Nova Scotia and I’ve been brewing commercially for 3 years on both the East and West coasts. David McGuire, Bogside’s owner, has been visiting breweries everywhere he travels, and has visited somewhere in the 100-range. He also works as a civil servant in the Agriculture and Fisheries departments of the local government which tie in nicely with our restaurant. Chef Dave Mottershall has previously owned and operated restaurants such as Terre Rouge in Charlottetown and Loka in Toronto. Most recently he was the butcher at the Chef Michael Smith’s Inn at Bay Fortune before joining the Bogside team.

How did you get into the world of beer?
After finishing my Biology degree at StFX, I started working at TataBrew as a cellarman, eventually working my way up to becoming a brewer. The following January, I decided to attend the VLB in Berlin to get my Certified Brewmaster Diploma before returning to Tatamagouche for another year. I then moved to BC and worked for Four Winds in Delta and Central City (Red Racer) in Surrey before moving back to the east coast.

What made you decide to take the step into opening a brewery?
I think most brewers have a dream of opening their own brewery one day, so when the opportunity came up with Bogside to start fresh and to help build a brewery/brand it was impossible to say no. David has been working on this project for about 2 years but has been wanting to open a brewery for almost a decade.

What is the ethos of the brewery?
Work hard, have fun and keep the customer in mind at all times. We brew beer that we want to drink and serve food we want to eat, and we think of customers as friends and family – we try to do the best job possible with anything we do and create an open and welcoming place for people to enjoy.

Open Kitchen

Tell us about the brewery and taproom name, Bogside?
Bogside is the historic local name for the neighbourhood along the north side of the beautiful Montague River. Once an industrial area along the waterfront and railway tracks; Bogside is a place for the finest kind of adventure and exploration.
Bogside Brewing overlooks a beautiful marina, working wharf, and one of the Three Rivers that connect the communities of Montague, Cardigan, Georgetown and Brudenell.
Beer and Cider at Bogside is always fresh and our taproom is a welcoming spot for friends to gather and enjoy a pint or socialize over some delicious food. Every town has that one place where you feel alive, a place to catch up, and the relaxed atmosphere of a public house.
This is ours.

Can you tell us about the beers you plan on offering initially? Any seasonals or one-offs in the works?
We have 4 20 BBL (2300 litre) fermenters so we will be running 3 core beers through those most of the time. They will be a Session IPA, ISA (Island Session Ale); a German style Weizen, Wheat Kings County; and an American Brown, Brudenell Brown. I really wanted to offer a selection of beers that would each focus on a key ingredient (hops, yeast, malt) while still being approachable. With our fourth fermenter we’re planning on brewing a Pilsner to have something light and easy drinking available for people who are still “craft-curious” and then rotate different styles through that tank as much as possible. We also have 3 more 20 BBL tanks that will primarily be used for cider production.

Bogside Food


Tell us about your restaurant and taproom.
We have a taproom with 90 seats attached to a fantastic kitchen set up, as well as a roofed patio with additional seating – we are licensed for sales at the brewery, on site consumption and will have a serious food program with Chef Dave Mottershall offering up Southern style barbecue with lots of local island veg and seafood. Chef Mottershall is also establishing Salume Rume onsite, featuring fermented and dry-cured salamis, cold cuts, preserves and more, that will be available in the taproom and beyond.

How else can people enjoy your beer?
Of course, the best place to enjoy Bogside is a pint in the taproom in Montague, but we will also be distributing kegs to licensees such as HopYard and Pilot House in Charlottetown; 473 ml cans will be available on site and eventually via PEILCC, and we do offer growler sales of our beer to go currently (both 0.95 and 1.89 litre).

DME Brewhouse

Have you had any assistance from other breweries/people in Atlantic Canada?
Locally, we’ve had a lot of assistance from the whole crew at PEIBC (most notably Spencer Gallant). I’ve also spoken to Matt Kenny at Tata, Jeremy from 2 Crows and Greg Nash about certain things that come up. Since DME Brewing Solutions is back up and running they’ve been a huge part of getting our brewhouse online. They also helped facilitate a trip down to Columbus to brew with Brew Dog USA who have the same brew system as us (they use it as a pilot system), so I was able to see firsthand how our equipment works before we get up and running.

Where do you hope to see your brewery in the next 2-3 years?
We hope to be in growth mode, putting out great beer and adding a few more tanks along the way


Ok Mark, let’s get nerdy and talk about the brewhouse and beer!
We have a 3 vessel/10 BBL (1200 litre) brewhouse from DME with four 20 BBL unitanks, a 20 BBL jacketed brite, and five single-walled serving tanks to supply our taps. We have a semi-automated system, with a Control Panel that can monitor the brewhouse, fermentation, and conditioning tanks, controlling valves, temperatures, flows, and pressures.

Right now we have our Island Session Ale and Brudenell Bell Brown on tap, with the Wheat County Kings coming in the next few days.
ISA is 4.7% ABV, featuring AmarilloAzacca, and Hallertau Blanc added in the kettle after the boil (during whirlpool) and as a dry hop, both techniques favour flavour and aroma without much bitterness extraction (about 15 IBUs).
Brudenell Bell is 5.6% ABV and about 50 IBUs with Northern BrewerChinook, and Simcoe, and dry hopped with Chinook and Simcoe again.
Wheat Kings County is 5% ABV and about 30 IBUs from Hallertauer Mittelfrueh and Hersbrucker, with a big nose of banana ester due to the iconic yeast choice and addition of dextrose.
Coming soon will be our North Lake Lager Pilsner, and a tart sessionable beer.

DME Panel

Care to share some info on your brewing history, were you brewing before you joined the team at Tatamagouche?
My experience is almost all commercial. I did a few batches with kits in my dorm room, but my first all grain batch was when I started working at Tata with Matt.

Do you have a favorite beer style you find yourself going back to?
I really enjoy German Weizens. After spending 6 months in Germany, it really stood out as one of my favourite styles. It’s so versatile and is light and refreshing enough for summer but also has enough body and “chewiness” for the winter. There’s also dark, dry hopped, or fruited versions that are fun as well.

What about favourite style or ingredient to brew with?
I like brewing dark beers the most. I find the brewhouse smells the best on those brew days and of all the recipes I’ve written, the dark beers have usually turned out the best.

Congratulations to Mark, Dave, and David on the launch of Bogside Brewing. The taproom and restaurant is open weekdays from 4 PM, and from 11 AM for brunch on Saturday and Sundays. Keep your eyes peeled on their Social Media for the latest release details, and what Mark and Dave are cooking up! Facebook, Instagram, Twitter.

Jason Hynes and his wife Sheila Dwyer were marking the third month of operation as I visited Secret Cove Brewing in Port au Port East on a cold and windy March evening. Having just taken a walk on The Gravels Trail at the start of the Port-au-Port Peninsula, I was ready to come in out of the cold and have a pint. Thankfully, there were five Secret Cove beers on tap ready to slake my thirst. With so many to choose from, a flight was in order; but before I even had a chance to take off my coat and put in my request, a local already at the bar had deftly extracted my name, hometown, what I did for a living, and my reason for being there. This is the sort of hospitality I’ve come to love about Newfoundland: folks want to know all about you, so they can make you part of the family. As a CFA (Come From Away), I was well used to it, and happily played along.

Sample Flight

Once I was thoroughly vetted, I got down to the serious business at hand, enjoying this beer from the extreme West Coast of Newfoundland. Pouring that evening were James Blonde 00709Malt Water Joys Brown Ale, When in StoutHop a Ryed in my Dory Double IPA with Rye, and Hard Case In Your Face Double IPA. The taps also showcased a pair of beers from another Newfoundland brewery, Cormack’s Crooked Feeder Western Brook Wheat and White River Wit, but those would have to wait for another evening.

Music Stage

Secret Cove’s tagline is “Where Locals Play” and I soon learned why. A stage is setup near the door, outlined by a stack of kegs, with a backdrop of whale bones (donated by a local) and the last of the St Patrick’s Day decorations (I could only imagine the party that night!). The donated pieces don’t stop there, with the the decor showcasing fishing and navigation with industrial accents, including a dory and lobster trap, Hynes’ father’s fishing jig and reel, plus a chunk of purpleheart wood Dwyer’s father gathered on Chacachacare, while sailing between Trinidad and Tobago and Venezuela. That same wood is used, unstained, as the accent on their locally-crafted tap handles.

Hynes and his father spent 13 months renovating the former Viking Lodge, which had sat empty and unused for several years. Tearing up the original carpet and wood, opting for poured concrete in the brewery and Newfoundland hardwood in the taproom, floor boards became accent walls, former walls became accent door frames. The back rooms, used for dry storage, and soon a kitchen where they will be preparing food for visitors, are still largely untouched, a gentle reminder of the building’s former tenant.

Looking into the brewery

The walls feature pictures of the Vikings hardball team, a throwback to the strong American influence in the area, thanks to the American base in nearby Stephenville, which operated 1941-1966. The airmen were there protecting the Straight of Belle Isle, among other tasks, but still had plenty of time to leave base and interact with the locals, bringing their national pastime to this corner of the world. We can imagine some family in Kentucky enjoying fish and brewis thanks this this cultural exchange.


The brewery is visible through the windows of the large taproom, and Hynes will often take curious folks back there for a closer look. The brewhouse is a 10 barrel (1200 litre) system from DME Brewing Solutions, which they received just a couple of months before that PEI business went into receivership, meaning the Hynes men were mostly on their own installing and commissioning it (DME’s brewery equipment operation has recently been purchased and is working at getting back to capacity). They also faced a shortage of local tradespeople, as many of those trained were working on the mainland, in the Maritimes, Ontario, or Alberta, which strained the local companies to provide service in a timely manner. This pushed their opening date to later than anticipated, into December, rather than Summer, which is a common refrain heard from local breweries.

Coldroom door

Secret Cove is a Newfoundland good news story in the age-old style, as Hynes grew up in here Port au Port East and left for schooling at Memorial University before leaving the province for work, but has come home to open his brewery. While living in Nova Scotia he witnessed the explosion of craft beer and had taken up brewing as a hobby, amassing a book full of recipes honed during years of practice. After many years away, his line of work was no longer rewarding, so coming back home with his wife meant becoming his own boss, and turning his passion for beer into a professional reality. While the number of hours spent working may not have diminished, being in control and seeing the immediate positive impact his handiwork has had on his community is worth it. The stage has played host to countless musicians since the brewery’s opening on December 19th, with a mix of touring professionals and “kitchen party” fiddlers and guitarists playing their first paid gig, always with a happy audience ready to sing and dance along. Secret Cove truly is a place where locals, and CFAs, play.


Secret Cove is open Wednesday through Sunday, from 4 PM (2 PM Sundays). They feature five or six of their own beers (two additional serving tanks are on their way to increase availability), with a few guest Newfoundland craft beers rounding out the offerings. Growler fills are available, with canning a possibility in Fall of this year. Food service is not yet available, but food can be brought along or ordered in. They often host live music on Friday and Saturday evenings, check their Facebook, Instagram and Twitter for the latest updates.

Malt Water Joys

Ninepenny Logo


Ninepenny Brewing will be opening this weekend in Conception Bay South, Newfoundland. The brewery and taproom are located at 75 Conception Bay Highway, with three beers beer flowing from the taps to be enjoyed onsite or to take away in growlers. Amidst the construction, brewing, and cleaning (so much cleaning!) we caught up with Glenn, Keith, Justin, and Dwayne of Ninepenny to learn more about them, their beer, and plans to introduce locally-made beer to the CBS region.

Can you tell us about yourselves?
We are four friends who, after years of homebrewing, decided to make the leap into opening a microbrewery. We had independently wanted to make a go of it, and after deliberating for some time, we came together over the Easter weekend in 2017 to really pull the business plan together as a group of 4. We all have different strengths, backgrounds, and interests, and that’s been lending itself well to the journey so far.
Glenn is an Electrical Engineer who is a long time fan of brewing his own beer, wine, cider and mead. He enjoys the history and tradition behind brewing principles, including finding the perfect pairing for food and drink.
Keith has been working as a Civil Engineering consultant, managing his own team and large projects. He loves outdoor activities and has been involved in the ski patrol since 2009. Keith has been homebrewing for years, starting out by helping his parents with homebrew wines. The art, science, and community around craft brewing was a natural progression.
Justin has worked as a Civil Engineering consultant in Municipal design for the past 5 years. He enjoys the outdoors and traveling to new places to experience local craft beer and food. He also loves working with hands to construct everyday items around the house or at the brewery.
Dwayne has worked as a Mechanical Engineer in food processing equipment design and food processing research for the past 6 years. He’s enjoyed making wine, cider, and beer on a homebrew scale for the past eight years. He has a passion for food science and digging into how every aspect of the production process affects the final product.


What made you decide to take the step into opening a brewery?
We were all individually very passionate about beer, and for years there was very little variety on offer in Newfoundland. The best way to be able to sample the styles of beer that interested us was to make them ourselves. This sent us down the path of obsessively learning about beer production and styles, and constantly improving our homebrew equipment to build the system of our dreams. As we started to brew with two, then three, then all four of us, we started talking about making the jump to professional brewing. We started reaching out to local breweries, borrowing yeast for brew days, and volunteering and interning at breweries to learn the ropes. Port Rexton Brewing was a huge help in the early stage of constructing a business plan, pushing us to really chase after it, if it was something we were passionate about. Through the whole process, we realized it was a good fit for us. We have pulled some crazy long days in the brewery already, we’ve seen more than a few sunrises, and they never seem as long as they really are. At the end of the day, we hope to be able to continue the trend of elevating the level and availability of craft beer to the communities in NL in the same way we hope to continue to advance our abilities and tastes as brewers.

Where did the name Ninepenny come from?
Ninepenny takes its name from a 19th century slang word for beer, but the name also makes reference to the 9 communities that amalgamated to create Conception Bay South: the home of the brewery. Our goal was to create a name that seems both fresh yet familiar, while also connecting with the European brewing traditions that contributed so much to Newfoundland’s own brewing history.


What is the culture or ethos of the brewery?
We enjoy brewing just about every beer we’ve tried our hand at so far, but one tenet we try to practice in our brewing is to showcase the ingredients in such a way that, while they are balanced they are also able to come through strong and independently. That’s pretty typical of craft beer in general, of course, but we also try to throw some surprises into our recipes, to catch the drinker unawares if they’re expecting a typical example of the style. This has worked so far, since we haven’t named anything on the homebrew scale beer aside from starting at a style, such as “Porter”, and then labeling the first version “1.0”, with subsequent versions getting progressively higher numbers depending on how significant the changes are that get made each iteration of the recipe. If it surprises someone the first time they try it, or gets them to see the style in a different light, or becomes the reason they like that beer, we’ll consider that a job well done.

Can you tell us about the beers you plan on offering initially?
We describe some of our recipes as “North American ingredients brewed in a British style”, so we hope our large scale recipes come out in such a way that keeps to this description. For our initial offerings, we will be showcasing two English styles: a Porter and an English-style Pale Ale, as well as a Belgian inspired White IPA. We already have a few more styles in our fermenters that play on this same theme, but we’ll leave that for discovery in the weeks to come!

What are your plans for distribution? How can folks enjoy your beer?
We are planning to start small and grow naturally in the community. Our plan is to start with up to 8 taps in the tap room, a mix of our own beer and guest taps. We plan to work and collaborate with local breweries to keep regular guest taps from the amazing craft breweries in NL. We will also be offering our own beer to go in growlers, up to four beer available in that format. We will be offering both the 64 ounce Growler and 32 ounce Grunter formats.


Do you have some initial accounts in the area lined up to serve your beers?
On launch we will be on guest taps in a few local breweries, such as Landwash Brewery, and will slowly roll out other tap accounts to other Atlantic Canada restaurants/establishments.

Have you had any assistance from other breweries and people in the region?
We wouldn’t have made it this far without help from the local microbrewery community, especially Alicia and Sonja of Port Rexton Brewing who have been helping us since that Easter weekend of 2017, and Chris and Christina from Landwash Brewery who we’ve been speaking to on a nearly daily basis – and they still always take our calls! There are so many others that we couldn’t do justice to everyone here, but suffice to say that we have a very supportive, vibrant craft beer community in Atlantic Canada that have really helped us along the way.

Where do you hope to see your brewery in the next 2-3 years?
We believe that focus on the taproom and community is at the heart of our brewery, so that will remain our focus as we work towards events in the brewery and taproom space, and generally encourage a welcoming relaxing environment for the community. We hope to be able to move to small scale canning to be able to expand our offering. We also have plans for expanding the grounds including adding a patio. We are also working hard to partner with local food companies and food trucks to be able to showcase Newfoundland culinary chops along side local craft beer.


Tell us about your brewhouse and equipment.
Back when we started on this journey, the brewery all started from a basic all-grain homebrew setup in Justin’s garage, and gradually was built up to the point where it had pumps, electronic pH meters, and in-line oxygen injection points for the wort. This homebrew setup gave us a great deal of familiarity with the process of making beer, but the appreciation of the commercial scale really came together when visiting and assisting at other craft breweries such as Port Rexton Brewing.

Nowadays, we are using a 1800 litre (15 BBL) system DME Brewing Solutions. We have been concentrating on single batches, but have the capacity to move to 35 hL double batches as necessary.


Congratulations to the Ninepenny crew on their opening! They will be open Saturday, February 23rd at 2 PM, at 75 Conception Bay Highway in Conception Bay South. During their soft launch period, they are open Thursdays and Fridays 4 – 10 PM, Saturdays 2 – 10 PM, and Sundays 12 – 6 PM. Keep an eye on their social media (Facebook, Instagram, and Twitter) for the latest news and releases.