Big Spruce Brewing

All posts tagged Big Spruce Brewing

Hello everyone, and hello fall! For those of you who are saying, “Thank God that all that heat is done with!”, we will try to remember to remind you on that first Friday where it’s freezing cold and there’s snow and ice everywhere that you were WRONG to complain about the heat! Don’t worry, we won’t forget! Where were we… ah, beer! Whole bunch going on this week, and luckily it’s not just all about Pumpkin beer re-releases. Let’s get to it!

Why don’t we begin in Dieppe, New Brunswick, where CAVOK Brewing (that’s pronounced “CAV Okay”) will be having a soft opening of their brand-spanking-new taproom this weekend. Located at 250 boul. Dieppe, there will be seven different CAVOK beers pouring, six of which were brewed on their 1 bbl (120 L) pilot system; these include a Rye IPA, kettle sour, Oatmeal Stout, West Coast IPA, Altbier, and Saison, all of which will be joining their flagship beer, Léger Corner Honey Ale. Expect to see some local breweries featured on guest taps; this practice will continue in the future. A limited selection of CAVOK swag will be available for purchase, and guests are encouraged to bring in/order in their own food. Swing on by to check out their new digs during the following times: Fri 5-11pm, Sat 2-11pm, and Sun 2-7 pm. And remember, keep in mind this IS a soft opening, so be patient as staff gets into the swing of things with crowds and POS operations! Their grand opening will most likely be happening sometime next month.

In what may be a first in Canadian brewery news, Fredericton’s TrailWay Brewing has purchased a bowling alley on the city’s Northside. And one that is still operational and currently running leagues, to boot! Located at 301 Main St, Bowl-a-Drome is located just 300 metres down the road from TrailWay’s brewery and taproom. The location will remain untouched for the rest of 2018 (as per the former owner’s wishes), allowing time for staff to prepare, and bowling leagues to finish. The Drome will close at the beginning of 2019 to perform renovations, updating the interior, and adding to the bar facilities. Once it re-opens, it will be a craft beer and bowling destination (and we hear you’ll still be able to get a damn fine White Russian), featuring TrailWay and other Fredericton breweries, as well as many from elsewhere in, and outside, the province. Keep an eye on the progress at their Facebook page. Congratulations TW, we think this will be a 7-10 split (or touchdown, hole-in-one, or Diamond Cutter, depending on your metaphors)! And in case you were wondering, there are absolutely no plans to move brewing operations from their current spot, those fermenters are super tall, y’all!

Of course, it IS Friday, which means that TrailWay also has some new hoppy beer news for us. Home is Where the Hops Is was hopped exclusively with Eureka, a fairly new American variety that was originally known as Experimental Pine Fruit… which may help give you an idea of how it comes across in beer. Expect flavours of “citrus, resin, tropical and dark fruit”, according to TW, with “aromas of grapefruit and slight tangerine”. Like most of the brewery’s IPAs it comes in at 6.5% ABV, and no doubt a low number of IBUs. Available on tap and in cans as of today.

Plenty of new/returning beers coming out of Upstreet lately, which I think makes sense to tackle in chronological order, just to make it easier on all of us! Last week saw the release of the brewery’s second foeder-aged beer, Come Pick Me Up, an 8% ABV Saison. Available on tap and in growlers only, at both Upstreet locations (and very possibly Hopyard Halifax next week), the brewery is describing it as having “nice oak, white grape, bubblegum, banana, and pepper notes”. As for today, look for the return of the Gravedigger, Upstreet’s annual fall seasonal Pumpkin Ale. At a fairly-hefty 6.5% ABV, the full-bodied beer is “generously spiced” with nutmeg, cinnamon, and ginger, and has notes of vanilla and graham cracker. This one will be available in bottles, as well as on tap.

Moving on, Upstreet will be launching the second in their “Artist Residency” beer series, an Altbier named Abenteur. The German word for “adventure”, this beer was brewed with the help of local artist Mathieu Leger, and comes in at 5% ABV and 40 IBUs. With “aromas of pine and mint”, and some “light-roast coffee, burnt caramel, and brown bread crust” on the palate, it’ll be available starting tomorrow, on tap and in bottles (featuring artwork by, naturally, the artist behind the beer). Drop by the Upstreet Artist Space (the white building beside the taproom) tomorrow at 2 pm for an ArtTalk with Leger; afterwards, everyone will head over to the taproom for some Altbier and live music, at around 3 pm.

Earlier this week, Windsor’s Schoolhouse Brewery launched their first new beer in some time, Freshman, a New England IPA (or Northeast, depending on your fancy). Brewed with a grist of Maritime Malt, Malted Wheat, Maris Otter, and Flaked Oats, over 25 kg of fresh, wet hops were added in the whirlpool, including Chinook, Cascade, and Centennial, all harvested from Stewiacke’s Wicked Hops Farm. The beer was then double dry-hopped with Amarillo, Chinook, and Galena, giving “loads of cloudy, crushable, and juicy freshness”, in a 5.8% ABV, full-bodied package. You can find it right now at the Schoolhouse taproom on tap; a very limited number of kegs will also be going out to local licensees. And next Friday, look for the return on draught of their seasonal Pumpkin Paddler, a 6% ABV Pumpkin Ale. Brewed with pumpkin puree, freshly-diced ginger root, cinnamon sticks, allspice, and a touch of brown sugar, it’s “reminiscent of a Winter Warmer blended with a slice of freshly-baked pumpkin pie”.

We haven’t heard from Gore Farm Brewery – a very small (60 L), irregularly-producing brewery in Charlotte County, NB – for some time now. Well, good news, as they’ve released a new beer that is available now on tap at Fredericton’s Graystone Brewing. The brewers have been experimenting with a Saison recipe, and have scaled it up to give us La Grande Saison, an 8.4% ABV version. With a grist made up of mostly Pilsner malt, some Wheat malt and Munich, and a touch of Acid malt, Crystal, and Aromatic, it’s hopped with East Kent Goldings to 25 IBUs, with some honey, coriander, and orange peel also added at the end of the boil. Expect a combination of fruity esters and spicy phenolics, with a slightly-warming finish, thanks to the high ABV. You can only find it at Graystone, so best stop by there soon, before it’s gone.

Two new beers to mention from Corner Brook’s Bootleg Brew Co. today, although we fully admit we’re not entirely sure the first one is still available! But hey, can’t be sure, so no harm in mentioning it, right? Last Saturday, Electric Streal, a kettle-soured Session IPA, hit taps at the brewery. “Lightly kettle soured” and then heavily late-hopped with Amarillo, this one was described as “bright, juicy, and tart, with flavours of tangerine and grapefruit”… it may still be on right now, here’s hoping! And just released yesterday was Rye is it So Cold Out All of a Sudden?, an American Pale Ale brewed with a “touch” of rye malt in the grist. Hopped modestly, according to Bootleg, expect a “mild, fruity aroma, with flavours of dried apricot, stone fruit, slight malt, and a dry finish”. It comes in at 5.6% ABV, and we’re pretty confident you’ll still find that one, at least, this weekend at the brewery!

Despite coming off a busy Harvest weekend in Fredericton, the Niche Brewing gang still found time to put together another release for us this week, and it’s one of their hoppy offerings, a NE IPA they’re calling Future Nostalgia. At only 5.5% ABV, it doesn’t pack a big boozy punch, but you can be sure that the hops will smack you upside the head (and possibly steal your lunch money). Fermented with a blend of haze-friendly IPA yeast strains, before being hopped in the kettle (and heavily dry-hopped) with Enigma and Mosaic, you’re likely to note some dankness along with tropical notes like guava and passion fruit, all supported by a moderate bitterness and a mouthfeel that’s softened by healthy portions of wheat and oats in the grist. You’ll find this one soon at the King Street Alehouse, Peppers Pub, Cask and Kettle and Ducky’s Bar. Meanwhile we’re told that there are still a few kegs of their Rye Session IPA Riptide and their Boysenberry Persuasion out in the wild, with Stillwell in Halifax having one of each, and the latter having hit the taps yesterday afternoon. If you’re a Haligonian and a fan of Niche you might check out the pretty picture of that beer on Stilly’s Instagram and give the caption a little readthrough. Look for more information here, probably next week! (we might know a guy)

In Shelburne, Boxing Rock has a new seasonal out that’s quite…seasonal; but before you go jumping to conclusions, no gourds were harmed in the making of this Vienna Lager. Weighing in at 5.4% ABV, Marzen Oktoberfest is just the kind of beer you’d expect to drink at an Oktoberfest celebration in Germany, but you’ll have to settle for Nova Scotia with this one. Consistent with the style, you can likely expect a deep orange-y amber hue and a bready body with a bit of sweetness and a gentle noble hop character that lead to a crisp finish, perfect for pairing with sausages, sauerkraut and pretzels. Look for this one to appear by today at the brewery, their retail space at Local Source, and the private stores in Halifax.

In Good Robot world, Chris Joharchy has returned for another Beta Brew, Giantsbane Red IPA. You may recall (or not, there’s been a lot of Good Robot beers!) last year’s King in the North (End) Black IPA from Chris; well, this is another GoT-named beer, hopped with Polaris, Warrior and Hallertau. At 6.1% ABV and 43 IBUs, it exhibits a “mild honey sweetness, grapefruit zing, and a little melon in the finish”, accompanied by a lingering bitterness. Look for it at the brewery next Tuesday. And on Thursday, that week’s Alpha Brew is a brand new’un, Swearwolves IPL. This India Pale Lager was hopped with Green Bullet, Ella, and Wai-iti to 63 IBUs, and fermented with the brewery’s oft-used Mexican Lager yeast. It weighs in at 6.7% ABV, and has aromas of “melon, lemony citrus, and cherry”.

Cideries in the HRM aren’t letting the breweries have all the fun; this week we’ve got three new concoctions to tell you about. First, at Chain Yard Urban Cidery in Halifax we have not a cider, but a mead. Starting with a mead made from Brandt’s Bees honey, they blended with rose petal wine to produce a sparkling rosé mead with a floral nose and notes of citrus that they’ve dubbed Country Rose. Coming in at 7% ABV it’s only available in the Chain Yard taproom for 12 oz pours. Up next is Sourwood Cider, who released their Young’ster, a wild-fermented young single varietal dry cider made from Jonagold apples last week. At 4.9% ABV it was can conditioned, but without any sugar additions, meaning all fermentation would be from residual sugars remaining after fermentation. Be sure to check Sourwood’s Instagram for news on when their next sale or appearance at the Halifax Brewery Farmers Market or the Halifax Forum Farmers Market will be. And finally, Lake City Cider also released a new cider last week, The Red Head. A blend of Lake City cider maker Poet Comeau’s house made strawberry wine with their cider, it’s a hefty 8.5% ABV but complex and interesting with a “great body.” Assuming it’s still around, you can find it only at the cidery in downtown Dartmouth for fills, pints, or as part of a flight.

Can you believe that this November will mark the 6th Annual Big Spruce Home Brew Challenge? SIXTH! Touted as a “Battle of the Wits”, this year’s challenge will feature two categories: German Weissbier and Belgian Witbier. If you’re an interested homebrewer, email jeremy@bigspruce.ca for an entry form. Your $25 entry fee allows you to enter a beer in either category, or one in each (effectively battling yourself, isn’t that fun?). Entries are due in HRM and Cape Breton November 23rd, with the announcement of winners and follow-up party at the Wooden Monkey Dartmouth on November 25th. The top 3 beers in each category will be announced, with the Best in Show brewer being invited to Big Spruce to brew their beer on the brewery’s 7 bbl system, where it will eventually be packaged in kegs and sold across Nova Scotia (including its main release at the Eat. Drink. Local. festival in Halifax on January 10th). Good luck to all entrants!

Amherst’s Trider’s Craft Beer is launching the first in what they intend to be a long line of small batch beers this week. The Sheriff of Nottingham gets its name, no doubt, from the use of Lallemand Brewing’s classic Danstar Nottingham yeast strain. Used by commercial brewers and homebrewers alike for years, “Notty” is known for being an English strain with very neutral characteristics when fermented cool, but brings some classic esters when used closer to the top of its temperature range. The beer is described as a “smooth ale” with “crisp green apple tones” and a fairly sessionable ABV of 5.5%. You’ll only find it on tap at the brewery for pints and flights.

Fellow local-beer advocates Kyle, Phil, and Tony of the 902 BrewCast have a brand new episode out today, their September Tasting Episode. For this one, they teamed up with another local podcast crew, The Drunk Files Podcast. Theirs is a unsolved crime/mystery podcast, fuelled by booze, by Ellen, Jaimee, and Maria, three self-admitted non-experts in the field. The six of them drank their way through a selection of Nova Scotian beers, before moving on to some new and iconic beers from the rest of the world. As with their previous Tasting episodes, the conversation is loose and hits all sorts of topics, not all of them beer-y. Fire up your favourite podcast app and have a listen! And grab the latest episode from The Drunk Files while you’re at it, all about haunted universities!

We have a few more job postings to tell you about in our region this week, to add onto those from last week:

  • We’ve mentioned that PEI’s Upstreet Brewing is launching an invasion of Nova Scotia, teaming with the Chef Inspired Group (of Cheese Curds and Habanero’s fame) to open Upstreet BBQ Brewhouse in Dartmouth this Fall. They’re currently looking for an Assistant Brewer to help run that operation. What could be better than spending your days brewing beer? It might very well be spending your days brewing beer with the aromas of BBQ wafting around you. Check the posting here!
  • The Church Brewing Company will be opening later this year in Wolfville, Nova Scotia. Ahead of that date, they are bringing on a team of folks to keep the restaurant running smoothly. They are looking to hire Supervisors, Servers, Bartenders, as well as Back of House staff. Check the list of positions, prep your cover page, and head to the Royal Canadian Legion at 310 Main Street in Wolfville on September 27 or 28 to learn more and apply.
  • Route 19 Brewing is opening this year in Inverness, Cape Breton, and have multiple job openings in- and outside of the brewery. Hit up their Facebook page for more details.
  • Two Islands Brewing is opening on Main Street in Parrsboro this fall, and are doing some hiring for retail staff at their spot and sister Rising Tides Bakery. Check out the job posting here, and we’ll have more details on their brewery soon.

Here’s what happening in our neck of the woods in the next few weeks…

Patrons Bar & Grill in Bedford is currently holding a dual brewery tap takeover, featuring a trio of beers from each of Big Spruce and Roof Hound. On until Sunday, you can get your fill of both breweries, who are bringing a combination of new beers and fan favourites for the event. Roof Hound will be pouring Big Stink IPA, Rye-It Amber Ale, and Fall From Grace Rose Water and Lychee Sour. As for Big Spruce, they’ll have two of their longest-running beers, Kitchen Party Pale Ale and Cereal Killer Oatmeal Stout, as well as a brand new beer, Una Cereza Por Favor. Translated to “A Cherry, Please!”, this is an American Wheat Ale with organic cherry, which weighs in at 4.9% ABV and 10 IBUs. Staff from Big Spruce will be hanging out at Patrons on Saturday evening; if you’d like to talk about Big Spruce beer, or beer in general, they’re game! There’ll also be games, draws, and lots of brewery swag for prizes.

Continuing the spirit of multi-brewery takeovers, Governor’s Pub in Sydney is hosting Rock the Lot, featuring live music from 8 bands starting Saturday the 22nd at noon, and plenty of great beer pouring outside in the parking lot courtesy of Big Spruce, Garrison, and Tatamagouche. Think of it as the best musical three-way tap takeover you may ever get a chance to attend! There will be four food stations set up as well to keep you rocking and bopping all day long. There are no tickets required, just pay as you enjoy.

Quidi Vidi Brewing is launching a new beer this weekend, to celebrate the launch of everyone’s favourite calendar, the MerB’ys. The brainchild of the Newfoundland & Labrador Beard and Moustache Club, this is the second year for this fun and charitable endeavour, this year benefitting Violence Prevention Newfoundland & Labrador. Calendar’s are available for order now, or can be picked up this Saturday at the QV Taproom. From 12-4PM, the MerB’ys will be in the taproom, signing calendars and posing for pictures, and there will be MerB’y-friendly vendors in the area as well. More details are available at the Event’s Facebook Page. And what about the new beer for the event? Salt of the Sea is, as you may have guessed, a Gose. Hazy, golden-coloured, and tart, the beer shows a “sourdough freshness on the nose”, and with the addition of coriander and Newfoundland sea salt, a bright, lingering, dry lemon finish. In a word… refreshing! Also, very drinkable at just 4.6% ABV and 8 IBUs.

And while you are visiting Saturday to take part in the fun, bring in a bag of crabapples harvested from your tree to be a part of a future Quidi Vidi brew. Coming November 1st, QV is releasing a trio of fruited Saisons: Blueberry, Raspberry, and Crabapple. The brewery is looking to add to the crabapples they’ve already collected, and need you to bring in your good quality tree (or, you know, borrow from your neighbour). You will be rewarded with a ticket to the launch party (and this is the only way to get in to the event!) and one of the very limited Open Saison branded growlers. Check out the FB page for more details, and get picking (the deadline to drop off your fruit is October 5th)!

Coming up next Thursday, September 27th in Halifax is a launch party by Spindrift for their newest beer, Hurricane Juan DIPA. Let’s talk about the beer, first, before diving into event details (it’s only fair!). Spindrift’s first DIPA to be packaged outside of a keg, Hurricane Juan is a pale-coloured 8.2% ABV, 55 IBUs DIPA, hopped heavily with Bru-1, El Dorado and Galaxy, lending “dominant notes of pineapple and melon, with hints of stone fruit” to the beer. Brewed to commemorate the 15th anniversary of Hurricane Juan, cans of this big brew will be released on September 29th, the same day that that monster of a storm slammed into the Maritimes in 2003. As for the event itself, it will be held on the 27th at HopYard Halifax, and will feature a whole slew of Spindrift beers, as well as the star of the show. These beers include Coastal Lager (a tweaked version, less bitter than previous releases), Clarity of Intent (a 4.8% hoppy Pilsner, this is Knotty Buoy dry-hopped with Saaz and Hersbrucker), Nanaimo Adjunct Black Lager (barrel-aged Abyss, aged on cocoa nibs and toasted coconut, with lactose and vanilla, 5% ABV), Coastal Lager w/ Coffee & Oak (aged on Nova Coffee French Roast whole beans and oak), and Smokin’ in the Buoy’s Room (Killick blended with a 100% Rauch malt Rauchbier, 4.7% ABV). That’s a lotta new beer! The party starts when the bar opens at 11 am, and continues all day while there’s beer to flow!

The Ladies Beer League is hosting an evening at the Dalhousie TRoom October 4th, called How to Engineer a Beer. Featuring speakers Emily Tipton of Boxing Rock and CBANS, and Professors Alex Speers and Allan Paulson of Food Science at Dalhousie, there will be information on equipment and recipe development, plus all of the fun things like brewing and cleaning ;). Tours of the research brewery on campus, as well as live music from Ian Keane, plus beer pouring, will make it a fun evening for all. There are no tickets required and being a member of the LBL is not necessary (but you should join!), just show up at 6PM for the event.

And a few last mentions before your weekend begins:

– Pumpkin Ales are returning throughout the region, and Breton Brewing is no exception, as they’ve recently re-released Jack’d Up Pumpkin Ale (5.5% ABV); brewed with over 150 lbs of real pumpkin, as well as a blend of pumpkin spices, it’s available now in pints and growlers.
– The Pumpkin beer is flowing in Dartmouth as well, as Nine Locks has released their Harvest Pumpkin Ale this week. At 5.2% ABV, the malty base beer supports the blend of spices (plus real pumpkin) added for the festive seasonal beer.
– We’re a bit early, but look for a new Belgian IPA from Grimross Brewing next week, Bishop Belgian IPA (6% ABV, 50 IBUs), featuring a “complex old world spice, and a balance of bold hops and yeast”.
– Gypsy brewery Half Cut has re-released their Jackhammer APA (5.3% ABV); slightly hazy, with “citrus and mild grass” in the aroma, you can find it on tap at most Half Cut accounts in New Brunswick.
Unfiltered has RSMA (Ridiculously Superb Mosaic Ale this time, allegedly), their 7.5% ABV DIPA, pouring again; hopped entirely with Mosaic, it’s always a delicious treat, with a whole whack of tropical fruit flavours, thanks to that wonderful hop variety that we love so much.

Jiminy Cricket we’re late today! We blame the one who took this week off, the one who barely survived the Tata takeover at Battery Park last night (although the jury’s still out on his dignity), and the one who inexplicably went to bed at 8:30 PM last night and slept clear through until morning. We’ll let y’all try to figure out which one is which. For now, enjoy another 3,000 or so words about beer and beer event news in Atlantic Canada for the last full weekend of summer (*sob*)!!

Fredericton’s Grimross Brewing is re-releasing their Belgian Blonde known as Grimdonk today. Described as, “elegantly crisp and golden, with balanced fruit and spice notes,” you’ll find this dry finishing beer available both on tap and in cans (for the first time, we think) at the brewery. And if you’re out and about in the area this afternoon, they’ll be tapping a special cask of this beer that’s been fortified with blackberries at 2 PM. There’s only 20 L of that version, though, so best hook off work a little early if you want to make sure to get a taste.

Staying in Fredericton with the “other” G brewery, Graystone put a new ESB on the taps late last week. Amber in colour, with a medium mouthfeel and a typically English lower carbonation level, Grizzly ESB is a 5.1% and 42 IBU easy drinker. The aroma is sweet and malty with a subtle hop earthiness, and the flavour favours mild caramel and biscuit notes and a slightly spicy finish from the traditional English hops used. It’s still listed as on tap on the brewery website so you should still be able to find it on tap for pints, crowlers and growler fills at the brewery. And in other Graystone news, one of their flagship beer, Patagonia Pale Ale is now available in 473 mL cans at select ANBL locations. See this Instagram post for the full list of locations where you can grab yourself some for the weekend!

Not to be left out, Fredericton’s lords of lupulin, Trailway Brewing have yet another new and interesting beer on the docket today. Featuring a theoretical IBU rating of 0 due to all the hops being added in the fermenter after the beer was chilled, Days Done is a crushable American Pale Ale coming in at 5% ABV. Leveraging hops from both New Zealand and the United States, it has a slight bubblegum character at the front of the palate and a rounded citrus finish. Check it out this afternoon and/or tomorrow afternoon at the brewery where they’ll also have the Gastrognomes food truck going from 3 – 8 PM. It’ll be an ideal beer for pre-gaming the Harvest Jazz & Blues Fest downtown!

Hanwell’s premier brewery, Niche Brewing, has a brand new beer out this week, the latest in their Persuasion Series (if it’s not a thing yet, maybe it is now?). Grasping hold of the last days of Summer, they have released Boysenberry Persuasion, a 4.2% ABV fruited sour. Using the same base as their Pineapple Persuasion, they added boysenberry puree during secondary fermentation, resulting in big raspberry- and blackberry-like flavour and aroma, all on a tart base. It is available around Fredericton and Moncton, including on tap at Grimross, which means you’ll be able to grab growlers of it (and their Riptide Rye Session IPA). Rejoice the weekend!

Down the road from the capital, outside Moncton in MacDougall Settlement, NB, Valonray Farmhouse Brewery has now achieved their previously stated (and lofty!) goal of producing only mixed fermentation beers! With only about 50 bottles of clean-fermented beer left on hand as of earlier this week, they’ve fully committed to mixing bacteria and yeast to produce tasty beers in the Continental style. They’re also planning six or so releases in the next few months, with some special treats already settled down for some (much) longer term aging. In the near term, though, they’ve got two releases to tell you about this week. The first is Terroir, a farmhouse ale with 70% Horton Ridge pale malt to which wheat, oats, and some sugar were added to round out the grist. The yeast used was from Escarpment Labs (although Valonray’s next fermentation goal is to use only their own yeast) along with Brettanomyces. Described as “unlike any Brett beers we’ve tasted,” it’s earthy, with a honey-like finish and little to no fruit or funk detectable. Their second new release is Farmhouse 2 which started as an experiment but turned out just fine. With 70% pale malt matched with 30% Vienna in the grist, some residual sweetness and malt body is to be expected. Fermentation-wise, this one’s a bit crazy, with 6 Brett strains, including 2 sources of Brett B, one Brett C, one Brett Q, and two wild Bretts from Terroir all in the mix along with Lactobacillus. The result is a beer where the Lacto is not prominent, so it’s not as tart as the first iteration, but there are prominent grapefruit and berry notes. Look for both of these beers to be available at select ANBL locations in the Moncton area soon.

Moving across the Bay of Fundy to Nova Scotia, Annapolis Brewing Co. has a brand new small batch specialty beer available this week. Called Calientide, the key ingredient was 4 pounds of honey provided to the brewery by the Halifax Honey Company. But this wasn’t just any honey, this is what they call “Stingin’ Hot Honey” which is their chili-infused product. Added to the kettle at flameout, it made for a rather spicy wort initially, but ended up producing a subtly spicy and slightly hot beer. The heat and spicy character were also boosted by the addition of the chilis that had been used to infuse the honey to the secondary fermentation vessel along with some roasted jalapeños. The result is a 4.7% ABV beer with 21 IBUs that features light peppers on the nose and a subtle spiciness on the finish. Look for this one at the brewery and very possibly tomorrow morning at their market stall.

From the Valley into the City, we’ll start on North Street with Unfiltered Brewing who have brought back a beer not seen for many months, Play With Fire. At 7.5% ABV, this Smoked Imperial Schwarzbier is jet black, and features smoke flavour and aroma, perfect for the waning warm days and cool nights of late summer. Drop by the brewery and Charm School taproom to grab a pint and growler today.

Around the corner on Robie Street we turn to Good Robot who have their usual two releases this week. Tuesday’s release for Beta Brewsday is the result of a visit from Marci of Horton Ridge Malt & Grain, who, in a shocking turn of events, brought her own malt to the party! Using organic rye and 2-row as the base with a little bit of roasted barley, the intention was to turn out a Rye IPA, but brewer Kelly Costello couldn’t bring herself to mask the lovely rich malt flavours with the planned dry hop. So Pretty Fly for a Rye Guy will be listed as a Rye Pale Ale with an ABV of 4.0% and a low/medium bitterness that still features hop flavors from late additions of Vic Secret, Enigma, and Saphir hops. On the GR Alpha system this week we have the return of their Gose-inspired Goseface Killah, a sour german wheat ale featuring Sorachi Ace hops. At 4.8% ABV and 11 IBU, this tart and refreshing beer with coriander aroma and lemony acidity might be just the thing to help it keep feeling like summer as the temperatures start to drop.

And two streets over, Propeller has a new Gottingen Small Batch on the go today, to go along with their usual Friday cask. Which isn’t their usual cask. We can explain. The small batch is called Tropical IPA and it features both some very tropical hops in the form of orange-y and grapefruit-y Citra and passionfruit-y and pineapple-y Galaxy, along with additions of real fruit, including peach, apricot and mango. The result is a 6.2% ABV beer with a complex tropical fruit character that still manages to sport a crisp finish. This one is on tap at the brewery for fills and pints and is also already on tap at all ANBL Growler Stations. As for today’s cask, in lieu of a beer they’ll be sporting a Shandy instead! From late afternoon onwards, come down to the brewery and try a take on a classic concoction comprised of beer (Propeller’s classic ESB in this case) blended roughly one-to-one with lemonade (hand-pressed by Assistant Brewer Denys Ploughman). No growler fills of this one, so you’ll have to sit and have a pint. Rough life, wha?

Around back from the Propeller tap room in their small batch brewery / warehouse, Stillwell Brewing is releasing the second batch of Solo tomorrow. With a base recipe of PIlsner, Wheat, and Oats, it was hopped in the kettle and barrel with German hops, and fermented with Stilly’s house blend of yeasts and bacteria. This batch of Solo was brewed at the same time as the first (which was released in February), and has been bottle conditioning for an extra few months. LIke batch 1 (and you could probably guess from the name), Solo b2 is a single-barrel beer, as opposed to a blend of several barrels. The barrel character comes through a bit more in the final beer, as well as a little additional bitterness, as compared to batch 1, but still expresses the delicate and funky yeast character. Drop by the brewery 12 – 4 PM tomorrow to grab your bottles, around the back of 2015 Gottingen Street.

And our last hop (hah!) in Halifax this week is to Tidehouse Brewing downtown on Salter Street where they’ve got a brand new bottled offering. BIG Bruiser IIPA is a double/imperial IPA weighing in at a brawny 10% ABV. Medium to light in body and with a deep orange color, it was hopped entirely with Cryo hops, specifically the Simcoe and Ekuanot varieties. To finish, the Japanese citrus known as Yuzu was added for an extra kick. Dank, boozy, and hoppy, it’s available at the Tidehouse Tiny Tasting Room in 340 mL bottles (maximum 6 to a customer) and 4 oz samples only, no growler fills. Probably for the best, this one’s going to hit like a brick.

Heading down the 102 from Halifax and then swinging onto the 104 at Truro will eventually get you to Stellarton, where Backstage Brewing has put together a couple of variations on a theme. Last week we told you about The Edge, an IPA featuring Simcoe, Amarillo, and Mosaic hops. This week they’ve upped the ante with fruit! The Edge Volume 2 is that same beer after having sat on pineapple for a while and ditto for The Edge Volume 3 except swap in mango. These extra-tropical bad boys are available only by the glass at the Backstage taproom and we suspect that where they were released on Wednesday they may not last much longer; so if you’re lucky enough to be close by, maybe swing by Bridge Ave for a taste!

And lastly for Nova Scotia, following the 104 to Cape Breton and opting for North on the 105 will eventually get you to Nyanza, where Big Spruce Brewing will be waiting with open arms and a brand new beer. Can You C’est Brut IPA is BS’s entry into the 1.000 Final Gravity fray, the defining characteristic of the Brut- or Champagne-style IPA that’s come out of nowhere in the last few months. Featuring “bonkers aromatics” from the use of large amounts of El Dorado hop hash (don’t worry, this hash is legal even before October 17th), it comes in at 7.0% ABV and an almost mild (for an IPA, anyway) 24 IBU. Bone-dry, crisp and effervescent, we remind you that it’s beer, so maybe forego the sipping from a flute and head straight to the swilling from a real glass. Pinky extension is negotiable. If that’s not your thing, with the hop harvest just finishing, you can no doubt expect another new beer from Big Spruce in the coming weeks featuring their homegrown fresh hops, and keep your eyes open as we’ve heard hints that a new batch of all-hyper-local One Hundred is on the way. Or just check back here for news, because, as always, we’ve got you covered.

Let’s hop the ferry to Newfoundland to round out the new beer news of the week! Twillingate’s Split Rock Brewing has a new beer on tap this week, the bigger and hoppier brother to their popular Gateway IPA. Oathkeeper IPA features the same base malt recipe, but fermented on their English yeast strain, leading to a beer with more body and a touch of residual sweetness at the same 6.4% ABV. As is the case with many of our favourite IPAs, though, this one is all about the hops! Cascade, Amarillo, and Citra come together to give you a ton of great hop flavour and aroma, with citrus, specifically grapefruit, shining through.Oathkeeper is on tap at Stage Head Pub in Twilingate now, but we’ve been told it may hit one of the great Nfld-beer-friendly spots in St. John’s as well. Keep an eye on their social media to see.

Port Rexton Brewing has a brand new beer available, and the only place to find it is at their brewery taproom. 9:30 Knockout is a new style for them, a Hopfenweisse. Think of it as a hopped-up of German Weissbier, featuring the iconic wheat and yeast aromas of banana and clove, along with great stone fruit and tropical hop notes, courtesy of Enigma, Mosaic, Chinook, and Simcoe. In case you were wondering, the 9:30 Knockout name comes from the fact that the mash rest of this beer, while typically 60-90 minutes in length, was 5 hours long, pushing their usual knockout time (when the boil is stopped and the wort is cooled and transferred to the fermenter) to 9:30 PM, rather than their usual 4:00. Talk about a full brew day! Get yourselves out to the brewery to toast the hardworking women and men of PRBC. And as summer closes out, please note that their Retail Shop on Torbay Road in town has shifted their hours to Fridays 4 – 8 PM and 12 – 6 PM on Saturdays. Drop by this afternoon for fills of their Horse Chops West Coast IPA, Chasing Sun New England IPA, and T-Rex Porter.

We have big news for those brewers among you who may be looking to move (back to, or within) our region for a job, as we know of several positions that are needing to be filled:

In Montague, PEI, Bogside Brewing will be opening this winter, and are looking to hire a Head Brewer and a Production Brewer for their 1200 litre (10 BBL) system. That team will be responsible for all aspects of the production, testing, inventory, and quality control of the beer and cider they will be making. Check out the full Job Posting here and get in touch with them now!

And in Mahone Bay, Saltbox Brewing is also looking to fill their Head Brewer position. Brewing on a 1200 litre system as well, the Head Brewer will be responsible for all of the ingredient inventory, beer making, and QC at all points in the process. Check out the Job Posting for more details. Drop them a letter/resume to continue your brewing career on Nova Scotia’s South Shore.

We’ve got plenty of events to keep you busy over the next few weeks!

Speaking of Saltbox, drop in tomorrow to help them celebrate their Second Anniversary! Who knew partying in a former service station could be so fun! Open from 10 until 10, they will be doing door prizes every hour for Saltbox gear and gift cards, and they’ll have Curry Express Food Truck onsite to keep you happy. No party is complete without some live music, and they’ve got that in spades, with The Paul Buchanan Band onsite from 3 – 5 PM, followed by Collage from 7 – 9 PM. And!! Guys!!! They are hosting Beer and a Backrub, where folks from South Shore Chair Massage will help you unwind after a long week, and you don’t even have to put down your beer. Congratulations to the Saltbox family!

We have more info on the beer list for the Grand Monk Pokes The Bear, with Grand Monk (formerly known as Bore City) taking over the taps at Buddha Bear’s Riverview location, Wednesday to Sunday (Sept 19-23) of next week. From Grand Monk:
Marécage Belgian Style Saison (7.0% ABV) – We’ve started brewing it again after a bit of a hiatus. Hopped with Citra and Hallertau Blanc, it has citrus/peppery notes to start and finishes dry. At 7%, it’s surprisingly light!
Vent d’âme Belgian Style Pale Ale (5.9% ABV)  – A light and refreshing ale you would find in a Belgian bar. “Vent d’âme” literally translates to “soul wind” but is an homage to the muscles from Brussels, Jean-Claude Van Damme.
Dirty Black Summer (5.8% ABV)- a well balanced Black IPA with a mix of tropical and piney hops. Tons of Chinook, Vic Secret and Ella, to the tune of 80 IBUs.
Spacetime Odyssey Porter (6.5% ABV) – Our coffee infused porter brewed since the beginning. Chocolatey, roasty, coffee-y.
Koalatee Pale Ale (5.0% ABV) -Our pale ale hopped entirely with Australian varieties – Vic Secret, Ella, Topaz. Lots of hop aroma (pineapple, citrus), light bodied and completely crushable. Summer’s not over!
AND, during the Saturday afternoon party 4 – 8 PM, when the Grand Monk crew will be onsite, they hope to debut a brand new beer; that afternoon/evening, Red Stone Eatery will be onsite with food offerings.

In Halifax, Good Robot is hosting the second of their Hair of the Dog events September 22nd and 23rd. Taking over the Garrison Grounds, dogs and their people are invited to hang out to meet other like-minded individuals, drink a bit of beer, and check out the animal-centric vendors. The party goes 11 – 11 each day, and the proceeds for the event go to the NS SPCA Dartmouth Shelter and Halifax Pop Explosion. Check that first link for the list of vendors who will be onsite.

Garrison Brewing is hosting a three-week Oktoberfest celebration this year, starting next Saturday, September 22nd, and repeating again the next two Saturdays (the 29th and October 6th). They will have Asado Wood Fired Grill onsite from 11AM each day, and have live music from an Oompah band starting at 2PM. The event is free, and their spot is dog and family friendly, so your pup could take you to two events on the 22nd! And on the 6th, they’re cranking it up for Das Big Party, with Dave Sampson playing a live show in the brewery that evening, so stick around!

There are still a few tickets available for the Atlantic Canadian Craft Brew Fest, being held at the Moncton Lions Club on September 29th. Featuring more than 40 breweries, cideries, and mead producers, this event also raises funds for the United Way. Many of the producers will be on hand themselves, making it a great opportunity to chat with them and learn more about their products (and bend their ear to talk about new possible ones!). Grab your ticket for the 7:30 – 10 PM session here, and learn more about other events on their website.

Lastly, in Halifax, the Stillwell Beergarden will be getting a big facelift on September 29th, as they host an Oktoberfest event on Spring Garden Road. Open as usual from noon, they’ll be featuring NS-brewed German style beers, as well as some fresh brews from Germany, all to celebrate one of the most influential countries in the beer world. Of course, they will have some great Oktoberfest-inspired food, and a must-have for any Oktoberfest event, a live oompah band from 3:30PM on. There will be a cover charge for the afternoon to pay for the band, which you can pre-pay at either location to be added to the list, $7 in advance or $10 at the door. So grab your dirndl or lederhosen, and we’ll see you there. Prosit!

Sigh, this last Friday in August is always bittersweet: it’s a long weekend, but pretty much feels like the last weekend of the summer. Luckily, one thing exists to make everything happier, fuzzier, and just better overall. No, not family! Yeesh. Beer, of course! And there’s a whole whack of new beers and related things in Atlantic Canada this week, so take a read and see what you have to do/buy this weekend to make everything better! Oh, and keep in mind that not every beer store/taproom will be open on Labour Day, so check ahead before venturing out later in the weekend.

Let’s kick off this week with a round-up of the going ons (goings on? goings ons? … happenings) from the various Gahan locations around the Maritimes:
– At Gahan Port City in Saint John, there are a trio of new beers on tap these days. We told you previously about the Hoppy Stone Fruit Pale Ale, a 5.2% ABV New England style Pale Ale, brewed to celebrate Sculpture Saint John, which is on until September 22nd on the Saint John waterfront. Wheat and oats in the malt bill keep it light and hazy, but still dry and crisp, with plenty of fruit flavour and aroma. Also on tap is Brunswick Bitter, a North Americanized/amped up version of a traditional Extra Special Bitter. At 6.3% ABV, it still showcases a caramel malt backbone with lots of classic American hop character (to the tune of 70 IBUs). And as can be gathered from their taproom downstairs (aka the Barrel Room), there are plenty of projects in the works in those barrels, including a Chardonnay-aged Belgian Tripel likely to be released around Christmas, and a Farmhouse Saison resting in Pinot Noir barrels to be released in 2019. Look for more funky beers to hit the taps in Saint John, including a 100% Brettanomyces-fermented beer in the coming months
– At Gahan Riverside in Fredericton, they’ve managed to grab a few kegs of Port City’s Hoppy Stone Fruit, but have plenty of their own goodies to chat about this week too. A 4.5% ABV kettle sour named Blueberry Sour, featuring loads of blueberries from Terry Nabuurs of Terry’s Berries (and more recently of The Wheelhouse in Georgetown). The beer was also dry-hopped with Mosaic to enhance the tropical and berry flavours throughout. Those on the Island will soon be able to enjoy pints of their own version of this, as it was brewed at Gahan House Pub recently. Also new on tap in Fredericton is Dry Hopped Wit, a 5.5% ABV Belgian Witbier that was enhanced with an American dry hop after fermentation. And debuting on tap in a couple of weeks is a locally-brewed batch of Gahan classic Harvest Gold, releasing to celebrate the Harvest Jazz and Blues Festival, held in town September 11-16.
– At the original Gahan House Pub in Charlottetown, keep your eyes open for a coming-soon canned release from the Sydney Street location. Brewed in collaboration with Huck-It Disc Golf in Middleton, PEI, Bangin’ Chains is a New England Style Pale Ale, weighing in at 4.6% ABV and 29 IBU. Featuring mostly Cashmere hops, there will be a limited amount of cans, numbering just over 1200, which will be perfect for tossing into your disc, or old-fashioned, golf bag to enjoy while out for a round.
– And finally, the Gahan House Hub City location in Moncton is getting closer to a reality, as the builders are making good progress at the FiveFive building at 55 Queen Street. They are currently hiring for plenty of positions, and anticipate an opening date in mid-October.

We might as well stick with the Prince Edward Island theme, as Upstreet has released a couple new beers recently. Last week (just past our deadline, but fear not, there’s still plenty available!) saw the launch of Say Yes Mocha Porter, a collaboration of sorts, brewed with the brewery’s first “Artist in Residency”, Röra Blue. Featuring the addition of coffee (steeped directly in the fermentor) from local Receiver Coffee Co., this 6% ABV beer has a “super delicious cafe mocha flavour”, according to the brewery, and is available on tap, in growlers, and in bottles, for a limited time. Their next beer launches today, and is the next entry in their Neon Friday series. Neon Friday 010: Pale Ale with New Zealand hops was actually brewed in collaboration with Calgary’s stellar Dandy Brewing Co., a four-year-old brewery that has been making waves in Alberta with their many beer styles. As the name implies, the beer was hopped with all New Zealand varieties, including Wai-Iti, Pacifica, and Dr. Rudi. At 5.5% ABV and 40 IBUs, the brew is “light and refreshing, with a chill citrus and stone fruit hop flavour combo”. You can find it today on tap, in growlers and crowlers, and in cans, at both Upstreet locations. And keep an eye out at your local NSLC, as Upstreet’s Do Gooder American Pale has hit the shelves, available in 35 stores from Yarmouth to North Sydney. Just a limited listing at this time, also peep Upstreet’s social media for the location of some pop-up tastings over the next month, including the Portland Street location today, and Barrington Street location tomorrow, both 4-8PM. And be sure to add/follow along with the Upstreet BBQ Brewhouse progress (FB, Tw, IG), as they work towards opening in late September, with the first of their Dartmouth-brewed batches (and favourites from the Island).

Moving back to the Island, and on to Summerside, where the city’s first brewery has a new beer out for thirsty locals. Batten Brown is Evermoore’s fifth beer release, and the first venturing on the darker side of things. With a grist of 2-row, 6-row, and Caramel malt, it was also hopped lightly with Amarillo, and weighs in at 5.5% ABV. They’re describing it as “on the lighter side of Browns”, with light aromas of coffee and caramel. This one is available only at the Evermoore taproom,  but should be travelling to other locations in the hopefully-near future.

Halifax’s Propeller Brewing is launching their latest kettle-soured beer today, Dark Berry Sour. After souring with Lactobacillus, they “packed” the beer with vine-ripened blackberries, black currants, and black raspberries. Dry-hopped with Mosaic to “heighten the dark fruit aroma”, it weighs in at an easy-drinking 5% ABV. Look for it at both Propeller locations starting today for growler fills, with 473 mL cans appearing next week (also in private stores). And hey, if you’re at the Gottingen location grabbing a growler, stick around til 5 pm, when they’ll be tapping their weekly cask; this week is Stone Fruit with lemon zest. As for those of you who aren’t into beer… why the hell are you even reading all of this? Ok, ok: Propeller is also releasing a Beer Cocktail today, Perfect Storm, made with their own Ginger Beer, rum (from Steinhart Distillery), and a hint of lime. It’s 7% ABV and packaged in cans, and can also be found at both Prop locations, and private stores. Now move on before we have to start shaking our fists in a menacing matter!

Elsewhere in Halifax, Garrison has released Hot Fuzz, a “Peach Witbier” that is only available on draft. Brewed just in the nick of time before the cool weather starts rolling in (by “cool” we mean sub-25 C), it contains both peach juice and extract, which nicely complement the fruitiness and spiciness from the Belgian yeast. Refreshing and light, and highly drinkable at 4.8% ABV, check with your local Garrison tap account to see if they have it on tap.

In Fredericton, Graystone has a new brand new beer on at their taproom, one that they’re referring to as a “mild blueberry Sour”. Fisher Fields Sour is Graystone’s first sour beer, a 5.4% ABV, 11 IBUs kettle sour brewed with a good amount of Wheat malt. Over 80 kg of whole blueberries from Oxford, NS were pureed and added to the beer after fermentation was complete, giving it a deep, ruby-red colour. Don’t be expecting too much tartness with this one, as the sour character was deliberately restrained to allow the fruit flavour to come through. And if you’re dropping by the brewery to have a pint/fill a growler, they’re eagerly waiting for your homegrown hops to be dropped off at the same time! As usual, they’ll be used in the brewing of this year’s Harvest IPA, whose sales will benefit United Way Central New Brunswick. If you’d like to learn more, send an email to info@graystonebrewing.com.

Straight outta Hanwell, NB, comes another Belgian inspired hoppy beer from Niche Brewing. Island in the Sun is a small beer at only 3.6% ABV, but there’s plenty of flavor packed in there, with a light tartness and a hint of funk playing against a saison yeast. On top of that, this beer was dry hopped entirely with Galaxy, an Australian hop that’s probably one of the most popular varieties of the last few years and one which presents with prominent tropical flavors, especially passion fruit. So fine [you] can’t control [your] brain, this Grisette has not quite yet all been spoken for, but confirmed purveyors include 540 Kitchen & Bar in Fredericton, Tide & Boar Gastropub in Moncton, Peppers Pub, Saint John Ale House, and Eighty Three Bar Arcade in Saint John, and Ducky’s in Sackville. Check out Niche’s social medias (FB, Tw, IG) for further announcements regarding where this one will be available.

After a bit of a release-date hiccup (hey, ya gotta give breweries credit when they make the decision not to release a beer when it isn’t ready!), 2 Crows will be selling bottles of Vaquero, their tequila-barrel-aged Sour with black lime and agave, today at 4 PM. Described as “bright, tart, lightly smoky, with soft honey notes and a firm minerality”, it comes in at 5.3% ABV and will be available for purchase in 375 mL bottles.Only one barrel of this beer was produced, so as you may have guessed, quantities are extremely limited. It won’t be on tap, but bottle pours will be available for purchase in the taproom. Joe Martin from Stillwell Beergarden will be on hand from 4 pm as well, grilling up some Mexican-inspired food items to pair with the beer, so why not stay and make a couple hours of it? And great news for those of you living in Nova Scotia that aren’t exactly close to Halifax – also at 4 pm, 2C is launching their new web shop, where a bunch of their current beers (including a few bottles of Vaquero) can be purchased and delivered within the province. Head to the brewery website for more info.

The gang over at New Scotland Brewing Co in Dartmouth are settling into their new digs nicely and while the little details continue to be refined, they’re already filling the slate with musical acts and keeping the beer flowing. With the capacity for 16 taps when they’re going full bore, right now, during a crazy busy time of year (especially for a brand new brewery), they’re floating in the 8 to 10 range. Of particular note is their St. Andrews Cross Extra Pale Ale, a beer that’s destined for their ‘Signature Line’ of core brews. An easy drinking XPA, it tips the scales at 6% ABV and features an impressive floral and citrus aroma. They’re also continuing to show their affinity for mead, currently carrying two honey-based beverages on tap. The first is Mojito Mo Problems, a 5% ABV “mojito mead” that we expect carries flavors of mint and lime. Along with that is Slippery Slope, a root beer mead at 7% ABV; we feel fairly assured in expecting a bit of root beer flavor on that one. Cider is also represented, with Train Bell dry-hopped cider (6.3% ABV) and Bush Berry Cider featuring Haskap berries (6.2% ABV). Back on the beer side you’ll also find their Bonnie Kölsch (5.1% ABV), Coat of Arms 80 Shilling Amber Ale (5.1% ABV), and All the Fuss Wild Sour Gose (3.8% ABV). They’ve also got their Broun-eyed Lass Brown Ale (6.2% ABV) pouring on Nitro and look for the return of the Lowlander Stout (5% ABV) real soon now. So if your plans include Dartmouth this Labour Day weekend, maybe give a thought to checking out New Scotland; or maybe even make some plans, that works too!

Still in Halifax (sorry Gloria!), this week’s Good Robot double feature once again has Alpha and Beta aspects. On the small batch experimental beta side we’ve got one called Fuzzy Bus. Brewed with Jayson of Noble Grape and his friend Tara, it started as a straightforward, minimally-hopped pale ale that was then fermented with a Belgian Ale yeast. Towards the end of fermentation some gin-soaked wood chips were added, bringing botanicals and brightness to the mix. During its release on Beta Brewsday this coming Tuesday, look for it to have a fairly high carbonation with the littlest bubbles they could find in the CO2 tank which, combined with its other aspects, should make for a light and refreshing beer at 5.1% ABV for you to sip on the Gastroturf. Meanwhile, coming off the big ol’ alpha system to the GR taps is another take on an IPA featuring biotransformation. For those not aware, a simplified explanation is that additional hops are added while primary fermentation is still in fairly full swing, essential oils and acids from the hops get bound up with the yeast via biological and chemical magic, and the result is, ideally, a beer with a popping hop flavor, a hazy appearance, and a soft mouthfeel. This batch, dubbed Creature Feature, boasts juicy stone and tropical fruit hop flavors leading to a dry finish in a 6.4% ABV package that’s been called “dangerously yummy”. Look for it to be tapped later next week, on Thursday.

Does Big Spruce Brewing ever slow down? No, we didn’t think so either. Over the next week, they’re releasing new beers, tweaked beers, and returning beers. So let’s start with, I dunno… the tweaked beer! Refanged is a higher-ABV version of their De-fanged, a “Blood Orange Session IPA”. The new version is still brewed with Azacca hops, and features the addition of organic blood orange juice, but comes in 6.2% ABV (and 40 IBUs),  bringing it comfortably into IPA territory. It’s available now on tap for pints and growler fills. Returning today is their Hugs Bunny, a 3.8% ABV Citra dry-hopped Gose, also on tap and in growlers.

In new Big Spruce brew news, we’ve got two to talk about today. The first is an experimental saison, hopped with Sorachi Ace, which is currently pouring at the brewery in Nyanza. At 7.2% ABV and 35 IBU, this should get you motivated for the long weekend’s activities. And debuting next Tuesday is Can You C’est Brut IPA, the brewery’s first crack at this new-but-quickly-gaining-in-popularity style, a collaboration with Chronicle Brewing (ON). Finishing with a gravity decidedly below the 1.000 mark, it’s plenty dry, with bitterness in the 40 IBU range and an ABV that’s up around 7.0%. Hammered with heckloads of hop hash of the El Dorado variety, expect plenty of tropical and stone fruit presence. Oh, wait, just one more Big Spruce thing: keep an eye on their social media stuff for the annual Big Spruce hopyard harvest, which should be starting next week, currently targeting Tuesday…they always appreciate those of you who can give them a hand! We’ve heard rumours that they pay in beer. Oops, sorry, one FINAL thing (!), we should also mention that the brewery has been cellaring a LOT of beer, so expect to see lots of bottles (as in, 14,000+) of barrel-aged brews coming out soon, as well as over a thousand containing bottle-conditioned Brett Saison. Ok, done!

On Nova Scotia’s North Shore, Tatamagouche used some of their own hops grown in nearby Malagash for a wet-hopped beer on Wednesday, which will be hitting the taps in a few weeks. Using 20kg of Cascade and 10kg of Crystal, they filled every vessel possible with hops during the brew day to extract all of the aroma and flavour possible from the local harvest. The malt bill featured lots of Horton Ridge malts, and the beer will be released during an event hosted by the Maritime Hop Growers Cooperative late in September (more details closer to the event).

But on tap now is the latest batch of Tata’s Rushton’s Peach, their local-peach-and-apricot-infused Sour. Featuring more than 130kg of peaches and 40kg of apricots, this 3.5% ABV Berliner Weisse is available now on draft for pints and growlers, as well as cans. Also keep an eye out for the return of their Lagerhosen, their 4.5% ABV lager brewed in celebration of the Tatamagouche Oktoberfest. The event is celebrating its 39th Anniversary this year, with the weekend events kicking off September 28th. Draft Lagerhosen is available now, with cans available next week. And look for a special limited release of Lagerhosen coming soon, which was dry-hopped with Czech Saaz and Strisselspalt, and will be available in cans and draft next week.

Let’s hop across the water to Newfoundland to round out this week’s news…

Just outside of St. John’s, Quidi Vidi Brewery is putting out a call for anyone who has extra rhubarb to drop it off at the brewery, as they are brewing up a pilot batch of a brand new beer today. Those who do take part will be able to enjoy the fruits (arg) of their labours once a larger batch is brewed and released in the coming months. Just pop by the Hop Shop and look forward to enjoying the beer you helped bring to life! And while you’re there, step upstairs to the taproom and grab some of their latest test batch, a 6.7% ABV Apple Saison.

On the West Coast of the Rock, in Port au Port, Secret Cove Brewing is in the final stages of brewery and taproom work, and are getting excited to open up. The brewery and taproom are located in the former Viking Lounge , which they completely overhauled to bring Secret Cove to life. Their 10 BBL (1200 litre) brewhouse from DME is installed, with the finishing touches on the steam boiler and glycol chilling system happening this week, which means passivation and water brews before any grain hits the stainless. Draft lines in the taproom are being installed, so soon, all will be missing is the beer! Keep an eye on their social media (FB, Tw, IG) for the Grand Opening announcement, which is sure to come soon. And we’ll have a full profile with Jason and Sheila ahead of their opening.

Up the TransCanada Highway, then hang a left at Deer Lake, you’ll find Crooked Feeder Brewing in Cormack. They too can see their opening fast approaching, as they have taken possession of their brewhouse and are working to get it, and their fermenters, ready for some beer. A few more inspections and touches, and the brewery will be complete, and then the focus can turn to the taproom. Keep an eye out for their announcements in the coming weeks as well (FB, Tw, IG).

In Bay Roberts, Baccalieu Trail has their brewhouse installed, and are finishing up the last few steps of testing there, while they shift focus to starting to brew beer. Keep your eyes peeled for their updates, as it now seems like a race to see which of these breweries will be opening next (FB, IG).

Still well on their way, and definitely opening this year, are a pair of breweries further East. Ninepenny Brewing in Conception Bay South has taken possession of their DME brewhouse this week, and will be working hard to have the installed and working over the next month or so. Their social media is full of pictures and updates to keep you salivating (FB, Tw, IG).

And almost back East to the big city, Landwash Brewery in Mount Pearl has also taken delivery of their system from DME this week. Work in their large brewery and taproom continues, and they are aiming for a Fall launch. Stay up-to-date on their social media for the latest news and views (FB, Tw, IG).

And in 2019 openings, RagnaRöck Northern Brewing Company has set a location for their brewery in St. Anthony. Their five-barrel (600 litre) brewery and taproom will be located at 223-227 West Street in the town, formerly the Clock Shop Building. They are awaiting final environmental approval for that location, but will know soon.

And finally, Union Electric Brewery has announced their plans to open up in the former hydroelectric plant in Port Union. Owner Nardia McGrath, who has previously worked at other breweries including St. John’s YellowBelly Brewery, will be working with Jane Tucker, who is currently brewing at Port Rexton Brewing. There’s lots to do in the building, so follow along on their journey at their FB page.

We’ve got a few events on the go this weekend, so be sure to get out and enjoy some local beers!

You may have read our profile on Oromocto, NB’s newest brewery, morALE Brewsters, published earlier this week. This is just a reminder that the brewery’s official launch is happening today at Griffin’s Pub & Eatery, at 7 pm. They’ll have their first beer, Cornflake Cream Ale, available for pints, with members of the brewery on hand to meet up and chat about their plans.

Oktoberfest des Acadiens kicked off yesterday, and continues all weekend in Bertrand, New Brunswick. With Grand Tastings both Saturday and Sunday afternoon 1-5PM, there will be plenty of local beers pouring to try out, including the debut of a brand new beer from O’Creek Brewing, River of Fire. A 6.2% ABV IPA, it is full of malt and bitterness, but still smooth. Featuring a healthy dose of Simcoe in the dry-hop, it will also be available on tap in Moncton shortly.

A friendly reminder that Boxing Rock is holding the Grand Opening of their Test Kitchen brewhouse and retail shop in Halifax tomorrow, conveniently located on-site at Local Source Market at 2530 Agricola Street. From 10AM, drop by to check out the new pilot brewhouse, try a sample, and grab some beer to go. The first 250 people through the door will receive a free limited-edition 1.89 litre growler, entitling them $2 off fills for the life of that growler. And we can confirm that the first beer brewed on their system will be available to enjoy tomorrow, a Dulse Gose, brewed in collaboration with local homebrewer Brian Harvey, two-time winner of the Boxing Rock Black Box Challenge. Pop-in to see what all the fuss is about!

Big Spruce is holding their annual Pig Roast this Sunday, September 2nd. This is a community, family-friendly event that is the perfect way to send off the summer, featuring plenty of great food, live music, and lots of beer. There’ll also be free lemonade and face painting for the kiddies, free archery lessons and trials (maybe not for the smaller kiddies), and a chance to meet the team from Big Spruce Racing (yep, that’s a thing!). It all starts at noon; check the event page link above to confirm what events are going on when, when your favourite band is playing, and even a full menu! Tickets are sold at the door only, and are $30 (price include food and entertainment all day).

It’s getting to be that time of year again when breweries with hopyards are looking for folks willing to work for the satisfaction of a job well done (and, very possibly, beer) and Meander River Farm is no exception. On Sunday, September 9th, they’ll be looking for beer lovers willing to come out to their place near Ashdale, NS, to pluck the hop flowers off the bines so that they can be used in this year’s batch of Homegrown Wet-hopped Ale. This is the 8th year for the community harvest, so you’ll likely have plenty of chances to meet experienced pickers and talk hops and beer; things get underway at 9 AM, and we’re told that the taps will be flowing.

A few more things to wrap up before we let you get back to your lunch and/or beer today:

– Somerset’s Bad Apple Brewhouse has a new beer hitting the local taps these days, a Rye IPA named Axe Cutter. Currently on tap at the brewery and at La Torta in Wolfville, and sure to rotate through better beer spots elsewhere in the province shortly, this 6.2% ABV beer features plenty of hops to give it a solid bitterness complementing the Rye malt character.

– Looks like Petit-Sault may be the first brewery in the Maritimes out of the gate with a Pumpkin Ale, as their Bonhomme Sept-heures (8.5% ABV) is now available on tap, with bottles appearing sometime next week. #ohthehumanity

Saltbox Brewery brewed up another batch of their popular Rhubarb Berliner Weiss (4.8% ABV); it’s currently available on tap in limited quantities this week. And make a date to drop by around noon on September 8th to help with the brewing of their wet-hopped beer Blue Nose 1850, all hands on deck needed with hop de-bining. Those who help out will be rewarded with a pint of the beer upon release in September (and probably some goodies on the 8th, too!).

TrailWay has brought back Fuzzy Bubbles (6.5% ABV), their India Pale Lager; look for it at the brewery now on tap and in cans, with cans also going to select ANBL stores in the province. They’ve also announced the launch of their barrel program, as they’ve recently acquired some Chardonnay and Pinot Noir barrels. We spotted some light-coloured liquid being transferred into them Thursday, so that’s “many months” minus one day until we can drink them!