Profiles

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.

CAVOK Brewing Company has recently opened their brewery and taproom at 250 Dieppe Boulevard in Dieppe, NB, welcoming their fans to step inside their brewery and taste their wares. Owners Serge Basque and Serge Nadeau have actually had their beer available since January, but were brewing their Léger Corner Honey Ale at another brewery in Moncton. Now that they have a space to call their own, we wanted to catch up with them and share the news.
How did you get into the world of beer?
We are 2 Air traffic Controllers, this is where the brewery name comes from. (CAVOK which is pronounced “CAV-OH-KAY” is an aviation term, it means Ceiling and Visibility [are] OK.). We have been homebrewing together since before 2005. We started out with kits and evolved into brewing all grain. We have traveled to many different places in the world and have tried many different beer and visited a variety of breweries all over the world.
What made you decide to take the step into opening a brewery?
It as always been a dream of ours to own a brewery. For myself, I always get chills when I visit a brewery, I have made arrangements and even brewed with some brewers at breweries in the past. The lack of tap rooms and breweries in Moncton also played a factor in our decision. That being said, we know that a few other nano brewers will be making the step to open up something in Moncton in the near future. The people here in New Brunswick and Moncton are opening up more and more to trying new products, this also helped us taking the step.
What is the culture or ethos of the brewery?
We want to make beer that pleases us and hopefully others 🙂 We would like to use local products as much as we could. We want to make quality products and not just products to get more sales. We do not want to have to follow the trends. We want to make it a family business and hopefully when we do get employees, we would want them to be as passionate about beer as we are. We would like our employees to feel like they are part of something great. (We have 3 at this time)
Can you tell us about the beers you plan on offering initially? Any seasonals or one-offs in the works?
We have many different beer that we plan on offering initially, but we want to venture into more complex beer when we have our location and tap room open full time.
Our flagship is the Leger Corner Honey Ale, a 4.8% Blonde brewed with local honey. It is named after the original name for Dieppe.
We have been rotating through some pilot batches, including a Raspberry SourRye IPAWet-hopped IPA, and a few more. You’ll have to drop by to see what we have on tap today!
How can fans enjoy your beer?
The best place to grab a wide selection of our beer is at our recently opened taproom on Dieppe Boulevard, where we sell flights and pints of our beer, as well as a few guest taps of beer and cider from other NB producers. With the expanded capacity that our own brewhouse affords, we are now selling more kegs to licensees, and we’re able to keep up with demand of packaged product in the ANBL and other shops. We hope to be selling growlers very, very soon. [Ed. note: keep a close eye on their Social Media, as we understand it could be this weekend!]
How about bars and restaurants in the region?
Initially, we only had our beer at just a few limited establishments, since our original brewing system was small (1 BBL/120 litre) and we were not able to keep up. As we ramp up production on our large system, we’ll be able to extend beyond those places that have supported since the beginning (but of course keeping them happy first!)
As of now, we have beer on tap or in rotation at Tide and Boar Gastropub, Marky’s Laundromat, Classic Burger Restaurant, Rossano’s Restaurant, St James Gates in Moncton and Dieppe, The Joyce in Fredericton, Au Bootlegger in Bathurst just to name a few.
Have you had any assistance from other breweries/people in Atlantic Canada?
Yes. the brewing community is great for that, people are very willing to share their time and expertise. There are too many to name them all, but big thanks to Matt Kenny of Tatamagouche, the owners of the Pump House Brewery plus Plant Director Roland Arseneault, Shaun O’Hearn of Nine Locks, Sebastien Roy of Fils du Roy, Patrice Godin of Acadie-Broue, Michel Gauthier of CarMic Consultation, and John Way of Pollen Angels. Sorry for whoever I’m forgetting!
Where do you hope to see your brewery in the next 2-3 years?
With a tap room that is successful, sourcing out as many local products (ingredients) as possible to brew our beer. With hopefully, a barrel/foudre (foedre) aging program of some sort.
Do you have an approximate opening date?
The taproom is open now limited hours Thursday to Sunday at this time, for a progressive opening. Hopefully we will have our Grand Opening in the next couple of weeks. Thursdays, 6 – 10:30 PM, Fridays and Saturdays 2 – 11:30 PM, and Sundays: 2 – 7 PM.
Let’s get nerdy with some brewery-specific details…
What type of system are you be brewing on?
We began with a 1 BBL (120 litre) system from Colorado Brewing Systems, which we continue to use as our pilot system.
We are now operating a 15 BBL (1800 litre) brewhouse from DME that we have been brewing on for about a month now.
Do you have a favorite beer style, beer, or brewery you enjoy drinking?
Too many great breweries out there to have a favorite one.
German, English, American… really anything that is well made.
A big thank you to Serge and Serge for answering our questions and getting us all up to speed with their operations at 250 Dieppe Blvd. Drop by this weekend to grab a flight or pint of their beers, and keep an eye on their social media pages for details on their Grand Opening, and when they will be able to sell growlers of their beer to go. Check them out on Facebook, Instagram, and Twitter, and on their homepage.

The Upstreet BBQ Brewhouse opens today at 11 AM, featuring on-site brewed beer and food prepared in their kitchen, including a full BBQ pit and chicken rotisserie. Located at 612 Windmill Rd in Dartmouth, this is the first foray to the mainland for Upstreet Craft Brewing, who opened their Allen Street location in Charlottetown in Summer 2015, and their Craft Beer Corner retail location earlier this year.

In Nova Scotia, the Upstreet crew will be taking care of the beer but have teamed up with Chef Bill Pratt whose team will be running the food side of the house. Chef Pratt worked his way through kitchens in the Royal Canadian Navy for 27 years, before retiring as Command Food Services Chief (in charge of all cooks in the Navy!) and moving to private industry. After cooking in hotels and restaurants across the country and beyond, he founded Chef Inspired, known for the Cheese Curds and Habaneros restaurants found across Nova Scotia and New Brunswick.

The brewery filling the taps at the BBQ Brewhouse is a 10 BBL (1200 litre) electric-fired system visible just behind the main bar, which features a beautiful live wood edge. With two 10 BBL (1200 litre) and three 20 BBL (2400 litre) uni-tanks (for both fermentation and conditioning/carbonation), the one-man brewing crew has been busy for the past couple of months getting ready for opening day. Upstreet’s Brewmaster Mike Hogan, better known as Hogie to all who know him, temporarily transplanted himself to HRM to dial in the system, tweak the recipes, and get everything tasting *just right*.

As for what to expect on tap in Dartmouth, fans of Upstreet’s core beers will not be disappointed: Nova Scotia-brewed Commons Pilsner, Do Gooder APA, Rhuby Social Strawberry Rhubarb Witbier, and White Noize White IPA are all on tap. Joining them are a rotating group of seasonals, with Gravedigger Pumpkin Ale, Island Hopspitality Vermont IPA, plus their new Abenteur Altbier and the latest Neon Friday release: Brut IPA With Hallertau Blanc (visitors today may even get a sneak peek at tomorrow’s Neon Friday Tropic IPA).

But wait, there’s more! Launching today in both Dartmouth and Charlottetown is their Major Tom Sour, a 5.0% ABV dry-hopped sour, with deep citrus (grapefruit) notes and a bright acidity. In addition to all of these Upstreet beers, they will be rotating in some beer and cider guest taps as room becomes available. And for the alcohol-free crowd, four of their East Coast Craft Soda line are on tap, rounding out the 16-tap selection.

As we’ve already mentioned, beer is only part of the equation, with the BBQ pit seeing constant action for hours before and after opening, to get the meat just right. After fact-finding missions to BBQ country to learn some best practices, the team has honed their skills to bring you St. Louis Pork Ribs, Brisket, Pulled Pork, Cheddar & Beer Sausage, Churrasco Chicken, and even a vegan option with Smoked Jackfruit. The sides available reflect traditional as well as local tastes, including BBQ Beer Beans, Mac ‘n Cheese and Potato Gratin, plus a variety of slaws and salads. Meats can be purchased by weight or on platters for one or more to share.

Leveraging the work of former tenants of the space, the BBQ Brewhouse also has a retail area, where take out food orders can be picked up, packaged beers can be purchased, and growlers and crowlers can be filled and taken away (and don’t worry, there’s plenty of Upstreet swag available too). Thanks to NSLC regulations, only beer brewed on Windmill Road can be taken to go, which means cans, bottles, crowlers and growlers of the four core beers as well as the seasonals brewed on-site (at launch time those are the Neon Friday Tropic IPA and Major Tom Sour).

Drop by today at 11 AM to get your fill of the full line of beers brewed in-house, as well as on the Island; they’ve got lots of options to keep you happy! The Upstreet BBQ Brewhouse is open from 11 AM daily, excepting Mondays, when they’re closed. Closing time comes at 11 PM Sunday and Tues – Thurs, and 12 PM Fri – Sat, with the kitchen closing up shop a couple of hours earlier each night. Keep an eye on their social media for all of the latest releases and menu teases and treats: Facebook, Instagram, and Twitter. Congratulations to the entire crew on opening!