Half Cocked Brewing

All posts tagged Half Cocked Brewing

Another beautiful week on the East Coast, with the cooler temperatures inspiring the brewers to release more harvest-themed beers, and leading into the dark and warming beers of winter. But first, we have a bit of information on a pair of new breweries now serving beer in New Brunswick:

• After several months operating as a pub (under the name Buddha Bear Cafe) serving craft beer in Alma, New Brunswick, Holy Whale Brewery is finally serving their own beer! Think of this as a soft-opening, giving them an opportunity to test out various styles and batches, including an American Pale Ale, Session IPA, and Irish Red, all of which should be pouring at the cafe by this weekend. Stay tuned for a Q&A we’ll be posting next week to give you a full update on the brewery, with a grand opening hopefully happening by mid-December. In the meantime, if you’re in the area, drop by the cafe (located at 8576 Main St.) this weekend to try out their beers!

CAVOK Brewing, located in Dieppe, NB, has their first few beers now available in the Moncton and Fredericton region. Brewing on a pilot system while they secure a location for their full-sized brewery, their Petitcodiac Rye IPA and S&S Altbier are available now at the Tide & Boar in Moncton and James Joyce in Fredericton, respectively. We’ll have a full profile with the folks behind CAVOK next week to get you up to speed on their current operations, and future plans!

• Nyanza’s Big Spruce has two brand new beers out in the wild right now! First up is their annual wet-hop beer, brewed with 100% organic hops from the brewery’s own hopyard. Fortune Frazer’s the Bold (6.2% ABV) is an American IPA hopped with Cascade, Mt. Hood, Nugget, and a little bit of Chinook. You may remember past year’s iterations going under the names Craig Goes Yard, and Hoppily Married. This year’s brew was named after Frazer MacGregor, a neighbour of Big Spruce who was the primary architect of the reconstruction of the brewery’s hop trellis system earlier this year. As a debt of gratitude, the beer was named after him. Next is S’il Vous Plait, a Saison brewed with 100% organic Pilsner malt from Germany, and fermented with the Old World Farmhouse Blend (which contains two Saison strains) from Escarpment Labs. A Brettanomyces strain also played a role in primary, with the 6% ABV, ~20 IBUs brew being further conditioned in stainless for 4 weeks after fermentation was complete. Find both of these beers on tap at the brewery, and at a few lucky Big Spruce tap accounts in Nova Scotia (you probably already know where to look).

• And keep your eyes peeled for the return of Big Spruce’s One Hundred, a beer produced with 100% local ingredients, from hops grown on their own farm, barley and grain grown and then malted at Horton Ridge Malt, and fermented with a yeast isolated from the fruit of a pin cherry tree. For the first time, however, the batch will be available in both draft and cans, allowing drinkers a chance to take a little piece of Nova Scotia with them wherever they go.

• And Cape Breton’s other craft brewery, Breton Brewing in Sydney, is putting more things in cans these days, with three of their seasonal brews getting the full package treatment. Already available are their summer swigger Island Time Lager, a Munich Helles that weighs in at 4.3% ABV and 14 IBU and their Storm Chaser, an oatmeal stout with added vanilla that tips the scales at 5.5% ABV and 35 IBU. And next week should see the release of Seven Years, a very hop forward pale ale reminiscent of New England IPAs, but coming in at a much more approachable 5.2% ABV and 25 IBU. Obviously the new cans will be available at the brewery, but they’ll also be making their way to the private stores in Halifax, some of whom, like Bishop’s Cellar, will ship anywhere in NS (just sayin’…). While these beers will all maintain their “seasonal” tag for now, who knows what might happen if they prove to be big sellers in this run?

• Halifax’s Tidehouse emailed us (last night, even) to let us know that they’ve got a new brew on tap now at their Tiny Tasty Beverage Room. Impeccably named, Bruno Puntz Jones is a brown ale built from a base of Canadian 2-Row, with kiln coffee and Munich malts providing character and an auburn hue. Traditional English hop varieties East Kent Goldings and Fuggles complete the overall picture like a perfect white linen suit and matching Panama hat. At 4.4% ABV this should be a very quaffable brew, with light roast flavors underlying nutty and mocha notes, and a fruity and herbal hop character. And we have it on good authority that at some point Tidehouse will give us a Francesca Fioré beer, which is only proper – when you see Bruno Puntz Jones you know that it’s only a matter of time before Francesca Fioré shows up.

• Hold on to your hop hats, Rothesay, as Foghorn is releasing their first Imperial IPA today at the brewery! Model 21 Double IPA is kind of a souped-up version of their Constable Winchester IPA, in that it’s the same light-copper colour, with some medium Crystal malt in the grist… but the similarities end there. Model 21 was bittered with Centennial to 75-80 IBUs, with plenty of Azacca added after the boil. Naturally, a very large dry-hop addition was incorporated, featuring crowd- and brewer-favourites Amarillo, Citra, and Galaxy. Coming in at a hefty 9% ABV, it’s not for the faint of heart… but we know you hop heads out there will love it! You’ll be able to find it on tap at Foghorn today, and it will most likely appear on tap at your other favourite Foghorn accounts.

• Speaking of big, hoppy beers, today at noon TrailWay is releasing their first Triple IPA, Trippa. Coming in at a massive 10% ABV (no word back on the IBUs), the brewery was – naturally – pushed to the limit in terms of malt, hops, and equipment! The hop bill was made up of copious amounts of Ella, Idaho 7, and Vic Secret, giving this big beer plenty of juicy, tropical qualities, to go with its “super silky mouthfeel and pillowy body”. Limited supplies are available, with cans only at the brewery; growlers and pints will also be pouring there, as well as at a few select licensees in New Brunswick.

• If you listened in to the latest podcast from the 902BrewCast crew, where they interviewed Dartmouth’s Brightwood Brewery, you would have been privy to some expansion news. Oh well, you’ll just have to get it from us, some equally-handsome devils! That’s right, Brightwood has announced their expansion to a 10 bbl (~1150 L) system, with a pair each of both 10 and 20 bbl fermentors, as well as a canning line. They’ll be opening their location (and taproom) on Portland St., sharing a space with a new cidery that will be launching. We’ll keep you updated on their progress, but in the meantime, here’s a new beer from Brightwood to hold you off: Dartmouth Commons is a “late season lawnmower beer” brewed with 2-row, Vienna, and Rye malt, and hopped with Citra and Galaxy. Basically a light, crisp lager with “lots of citrus and tropical fruit” character, it comes in easy-drinking (as it should) at 5% ABV. Look for it at the Alderney Farmers Market this weekend, with a keg possibly popping up at Schoolhouse over the next day or two as well.

North Brewing has a new release coming out today, and it sounds like a winner! Ensō is a Sour Brown Ale that was aged in four separate oak barrels, for 4 months. The beer was then bottle-conditioned (in 650 mL bottles), with the corresponding barrel number indicated on the label. With a slightly lower carbonation level than other North beers, expect a “sherry-like vibe” in the finished product, with characteristics of “stone fruit, tart pear, raisin, vanilla, and light molasses” in the flavour. Weighing in at 6.4% ABV, you can find bottles at both North retail shops. Also, cans of their New England IPA, Malternate Reality, are available now!

• Over to Good Robot, where next Tuesday’s BetaBrewsday will be Mordor’s Porter. Aside from a nice little reference to a fantastic trilogy, the beer was brewed with a variety of malt types (Pale, Amber, Brown and Black, along with a bit of Smoked malt) to give complex flavours of “bourbon, plums, apricots, and caramel”. Featuring some Willamette hops for 39 IBUs to balance the malt, this burnt orange-coloured, 4% ABV beer was brewed by Colin MacDonald and Kelly C. Also, you may have noticed through social media that some canning was going on at GR earlier this week; we’ll have more info for you in the next week or two (ok, it was Extra Big Ass Lager), as well as some bottling news!

• After a summer hiatus, Lunn’s Mill has brought back their Eclipse (7% ABV, 60 IBUs), a Black IPA. Dark-coloured and hop-forward, it’s still balanced by plenty of malt character, and a hint of roastiness from the addition of dark malt. And also pouring from Lunn’s Mill is a new beer launched a couple of weeks ago, Lager Driver. This one is a Vienna Lager weighing in at 5.5% ABV and 25 IBUs; initially released at their Oktoberfest event, it is luckily still available. Malty and dry, with a mild bitterness in the finish, the body exhibits a deep-amber colour.

• Yarmouth’s Heritage Brewing will have a pair of new beers available this weekend, just as the temperatures are falling and the leaves are turning colour. New IPA 1.0 is, you guessed it, a brand new IPA that the HB crew has whipped up. Using a blend of three hops that lean toward the citrus and tropical end of the spectrum, this beer weighs in at 6.5% ABV and 60 IBU. The second new brew to you is their Robust Porter, featuring plenty of Chocolate and Black malts for a solid roast flavour and aroma, but with a balancing hop charge for enough bitterness to keep it from being too sweet. Grab the new beers, as well as their core lineup, at their Kirk Street location this weekend. And if you want to enjoy a pint of Heritage on tap outside of brewery hours, visit the following local spots: Sip CafeRC’s Restaurant & PubThe Hatfield House Culinary Experiences, and the Red Cap Restaurant & Motel.

• The crew at Half Cocked Brewing, located in North Grant (just outside of Antigonish), have added a new beer to their repertoire this week. A 7.3% American Stout, the pitch black beer features roast and coffee aromatics on top of a rich creamy mouthfeel with hints of chocolate, finishing of in a nice bitter kick, thanks to the 60 IBU. They have decided to name this beer The Darkest One, and if you are a fan of the Tragically Hip or the Trailer Park Boys, you know why.

• The Rock’s Port Rexton Brewing has a new release with a connection back to Nova Scotia’s Big SpruceEcho Chamber is brewed in the American-Belgo style, juxtaposing yeast and grain with old world Belgian vibes against tons of new world hops. Hopped with the AzaccaHuell Melon and Amarillo varieties in whirlpool additions described as “massive”, it was then dry-hopped with even more Azacca and Huell Melon for an explosion of orange and melon aroma. The bitterness is pronounced, yet well-balanced and the finish is slightly dry. The yeast strain used was the Pin Cherry developed by Escarpment Labs for Big Spruce, which lays a base of spice notes that provide the foundation for the rest of the beer. Look for this well-balanced ale on tap at the brewery now.

• We mentioned a couple of weeks ago that Horton Ridge would be holding their Oktoberfest in Hortonville tomorrow, October 21st, and we now have details on the collaboration brewed up with Sea Level for the event. An Oktoberfest (natch) named Maltoberfest, it was brewed with Pilsner and Vienna malt, and hopped with local Hallertau in the mash, with more Hallertau and some Mandarina Bavaria in the boil. Fermented with Nottingham yeast and finishing at 4.8% ABV, it will be released at the event tomorrow. Meanwhile, Horton Ridge has released a new beer called Queen’s Smash, a SMaSH beer (obviously) that features a PEI barley variety called Queens after the county where it was developed. Hopped with Calypso to give it a bit of a North/South Island flair, this is a one-off, so you’ll have to head down to the brewery and malt house for a taste!

A few events to tell you about…

• The New Glasgow Farmers’ Market is hosting an All Hallows Ball, at their location next Saturday, October 28th. Featuring beer from Sober Island Brewing and Uncle Leo’s, it will also serve as the coming out party for Stellarton’s Backstage Brewing, with their first beers pouring at the event. Food from Smokinstein Food Truck will keep you happy, plus live music all evening. Costumes are mandatory, so be sure to get planning now, and there are still tickets available here.

• In other spooky event news, Maybee Brewing is bringing back their Halloween Bash on Saturday, October 28th, starting at 7 pm. Tickets aren’t quite on sale yet, but they’ll only be 5$, which gets you in to the event. There’ll be live music all evening, lots of beer for sale (including a special-release cask ale), “haunted brewery tours”, and a costume contest. And when you get hungry, Milda’s Pizzas & More will be on-site, making up some special Halloween-inspired pizzas. There’ll even be a free shuttle heading downtown at the end of the night, to make sure you get home safely… or to your next drinking spot! It’s up to you.

Rounding out the news today…

– Fredericton’s Grimross will soon be releasing another brew in their Scratch series, Scratch #6: Schwartzbier. Featuring roast character with a “light and clean finish”, look for it on tap at the brewery by next week.
PEI Brewing Co. has brought back Hell Street, their 8.1% ABV barrel-aged Doppelbock; you can pick up some bottles at the brewery, Gahan House in Charlottetown, and the Beer Station.
– We may still be having some warm days, but that hasn’t stopped Petit-Sault from bringing back their award-winning Winter Warmer, Buckdjeuve (7.3% ABV)! It’s available now at the brewery taproom on tap and in bottles.
– If you like your Citra SMaSH beers, we have some good news – Unfiltered‘s highly-popular Double Orange Ale (DOA) (7.5% ABV) is back as of today at noon; growlers and pints at Charm School, and on tap around the HRM.
– A. Keith’s Historic Brewery on Lower Water Street in Halifax got some happy news this week, as their Lunenburg Coffee & Cacao Stout was awarded a Four-star Beer designation at The Beer Awards in England. Congrats to brewer Stefan Gagliardi and his team.

Good morning, and welcome to what feels like the first official Friday of fall! We’re a little late getting your weekly dose of beer news to you, but sometimes life outside of beer gets in the way of beer, so we’re quite sure you’ll understand. So, with that being said, let’s get right to it!

Annapolis Brewing Company, located in historic Annapolis Royal in Nova Scotia’s Annapolis Valley, is now open and selling growlers to the public. Brewing on a 1 BBL (120 litres) system in a historic building at 438 George Street, they currently have four beers available for purchase: McCormick’s BlondeAcadian Honey BrownKing George Porter, and Ceasefire IPA. We’ll have a full profile of with the ABC crew next week, and in the meantime watch their FB and Twitter pages for updates. Welcome to the local beer scene, Annapolis Brewing!

• And in the “Coming Soon” category for breweries, Ol’ Biddy’s Brew House will be opening in Lower Sackville, NS, in the coming weeks. Owner and brewer Keith Forbes has been involved in the homebrewing community for almost a decade, an avid member of the Brewnosers club. Forbes is currently brewing on a 120 litre home-built system in his basement, and eyeing expansion next year. Kegs at local bars and restaurants will be the primary way to try the OBB beer for this year, with growlers thereafter. We’ll have a full Profile with Forbes closer to launch date, with all of the details on his history, beers he’ll have available, and his journey to opening. Cheers!

• Up by the Isthmus of Chignecto, Amherst’s Trider’s Craft Beer has joined the ranks of the pumpkin pushers with their Pumpkin Ale-ixer an ostensibly amber ale with a seasonal twist. Make no mistake about its provenance, however, this is a true-blue pumpkin beer featuring freshly harvested pumpkin that were hand-roasted with just the right amount of brown sugar before being added to the boil. Hopped entirely, but lightly, with UK variety Fuggles for an earthy, herby hop character, and then dosed with a secret tincture of fresh organic spices, this beer weighs in at 5.6% ABV and 10 IBU. It’s available now from the brewery in 500 mL bottles and there are twenty or so kegs that will make their way to tap accounts around the region. Cheers to Samhain!

• Returning for the season is Roof Hound Brewery‘s KelticDevil Pumpkin-Spiced Latte Strong Porter (say that 3 times fast!). Featuring pumpkin, vanilla beans, 2 kg of coffee from local roaster Sissiboo Coffee, and lactose (milk sugar) for that full PSL appeal, the tongue in cheek name is an ode to local beer-tographer and -fan Phil “KelticDevil” Church, and his dis-love of all things pumpkin. Roof Hound will be celebrating the release tonight with a showing of the cult classic “Friday the 13th” from 1980. The beer launches today, with the movie starting at 9PM. And speaking of KelticDevil and his co-horts Kyle and Tony, their 902 BrewCast October Tasting episode was released this morning. This month’s episode features a chat on all things glassware with visiting Certified Cicerone® Crystal Luxmore. Grab it here, or check your favourite podcasting app.

• After opening their brewery back in August, the folks behind Half Cocked Brewing are introducing their first new brew. Appropriately named First Harvest, it’s a DIPA that was first-wort-hopped (a process where hops are added as the wort runs off from the mash, before the boil has begun) with Columbus and Warrior, with “massive” late and whirlpool additions of freshly-picked Cascade, along with some Centennial, Chinook, and Galena. Double-dry-hopped with more Columbus, the resulting 8.3% ABV beer is dank and grassy, and should be on tap at the brewery for growler fills any time now (if it’s not already!).

Big Spruce released two new beers last Friday, literally minutes after our post went out… but that doesn’t mean we can’t update you on them now! First up is Guava Get Me Some IPA, an American IPA featuring lots of late hop additions (we tried to find out which ones, but they ain’t tellin’!), as well as organic guava, expect plenty of tropical aromas and flavours in this one. Secondly is Wild Wild Wit, a Farmhouse Ale fermented with Big Spruce’s proprietary wild yeast. After the yeast completed their job, the beer was racked into Francis Ford Coppola Chardonnay barrels for 2 months. “Smooth, floral, and easy-drinking” at just 4.5% ABV and 17 IBUs, drop by the brewery for a taste of this one (and the other!), or search around Halifax, where some lucky spots have them on tap.

• Attesting to the growing popularity of the style, there’s more and more New England IPAs being brewed across the Maritimes, and Big Axe has just released their take, Roll in the Hay IPA. Brewed with Pale malt and Flaked Oats, it was hopped-heavily with Lemondrop, a new-ish variety that boasts the character that you’re probably expecting from the name! Along with the lemon aroma, the brewery says a big blast of papaya, creating the classic juicy characteristics of an NEIPA. Weighing in low for the style at 5.2% ABV, drop by the brewery in Nackawic for a taste or growler (and check out their expansion progress!), and seek it out at your favourite Big Axe account.

• And speaking of Lemondrop, let’s move over to Yarmouth, NS, where Heritage Brewing is releasing a test batch of a Lemondrop single-hopped beer, Lemondrop Pale Ale. With a simple malt profile, the Lemondrop hops come through perfectly with a “subtle, lemony-citrusy-floral aroma”. Quite drinkable at 5% ABV and only 18 IBUs, it is available at the brewery now for samples and growler fills. It joins their other recent release, Zero Kilometre Cream Ale, a 5.4% ABV quaffer. A light and refreshing complement to their Blonde, it features a mild hop character and light malt profile. Also available now at the brewery, it was also pouring at friendly-brewery-friend Hell Bay in Liverpool earlier this week. Speaking of which …

• Hell Bay has announced that for their Oktoberfest, happening next Saturday, Oct 21, they will be launching a special one-off beer. A dark Witbier, it is brewed in the style of a traditional Belgian Wit (think half Wheat malt, orange peel and coriander added), but with an addition of Chocolate malt for a darker colour and light chocolate and roast flavours. The best way to guarantee a taste of the Fest-bier is to head to the brewery from noon to midnight on Saturday, though there may be some left for those of you unable to attend. There will be plenty of beers pouring, as well as special food available all day, with music throughout the day. The event is indoors and out, with a big tent to keep everyone dry in case of inclement weather.

• We hinted at a new fruit beer coming from TrailWay last Friday, and that beer has now been released. It’s the latest iteration of their 3.8% ABV fruited kettle-sour, El Generico, with this batch featuring the addition of almost 200 lbs of blackberries and rhubarb. It just dropped yesterday in cans, growlers, and pints at the brewery, and as always with this brand, it’s a limited release, so drop by soon to make your purchase. A few kegs will also likely pop up at licensees around Fredericton.

Picaroons has brought back their seasonal pumpkin-spiced brew, Gourd Browny, featuring a “new and improved recipe”. A medium-bodied, 5.6% ABV Brown Ale, it was spiced with “modest” amounts of cinnamon, ginger, allspice, and nutmeg. Released late last week just in time to pair with Thanksgiving meals, it should still be on tap at both Picaroons locations in Fredericton, as well as bars and restaurants in the city.

• If you’re in St. John’s, keep your eyes open for an upcoming new beer from YellowBelly. An IPA brewed to celebrate the 75th Anniversary of The Crow’s Nest, a formerly-private club in the city that has been transformed into a military museum, it was brewed with Maris Otter and Carastan, and hopped with East Kent Golding and Bramling Cross. With one dry-hop down, and presumably another to go, look for this one – currently unnamed – to pop up on tap at the brewpub within a couple of weeks.

• Halifax’s 2 Crows has a couple things on the go this week, in both large and small batch formats. First, on the small side, brewery assistant Nick Ogden devised a cunning beer called Oceanspray, a saison that features a couple of locally-foraged ingredients. Starting a fairly standard (for 2 Crows, anyway) malt bill of Pilsner, wheat, rye and, of course, oats, the beer was fermented with their house saison culture, before conditioning on pineapple weed and juniper berries. Keg conditioning took place with champagne yeast for extra effervescence. Now, you probably know what juniper berries are, but we’re guessing you might be wondering what pineapple weed is. Google image search it, folks, and consider how many times you’ve stomped on it growing between the cracks on a sidewalk. It certainly earns its name as you’ll discover if you try this beer. Pineapple-y, slightly earthy, and featuring some pine and resinous notes, this is a tasty little beer at 5.4% ABV and 21 IBU. Only two 50 L kegs were produced and it’s only available by the glass at 2 Crows.

• And on the large side, tomorrow marks the release of Bonanza, a massive beer in the wheatwine style that’s been aged 3 months in one of the locally-famous 2 Crows Calvados foedres. At 11.4% and 64 IBU, this is not a beer for the faint of heart. The grist was largely composed of (a lot of) wheat malt, with Pilsner, Vienna and oat malt (of course) providing interest. It was hopped during the boil with modern European Hallertau Blanc and classic American Centennial and initially fermented with an English yeast before being fed both a wild yeast and a wine yeast to finish. Dry-hopping included more Hallertauer Bland along with Simcoe and a touch of Citra. It features a sweet and round nose, with fruity esters, a mouth-filling and velvety body, and barrel character that presents on both the nose and the palate. Warmth and patience bring out the hops. It will be available in cans tomorrow at the brewery; we suggest grabbing at least two: one for now and one to put away for a little while to see how it mellows; we suspect the answer will be, “quite nicely.”

• Time for your weekly update on next Tuesday’s BetaBrewsday from Good Robot: Don’t Call Me Wit was brewed by Matt Chapple and Kelly C., with a grist of 2-row, Wheat, Black Patent, and Midnight Wheat. Bittered with Galaxy, Summit, and Vic Secret to 35 IBUs, it was dry-hopped with more Summit and Vic Secret. Obviously not your typical Witbier (the two dark malts alone should give that away!), expect a “piney, fruit flavour and aroma, with a clean Wit body”.

• Are you ready to rumble? Upstreet is releasing their third collaboration with Boxing Rock just in time for the weekend, as Rumble in the Alley III is hitting tap accounts in PEI and Halifax. For this iteration, they’ve brewed up a SMaSH Belgian IPA, with Pilsner malt and Azacca hops being the stars of the show, along with “a newly available Belgian yeast” that is new to breweries in our region, according to Upstreet. With a ripe stone fruit hop profile, some fruity esters from the yeast, and a very dry finish, this 6% ABV, 30 IBUs brew is the perfect way to celebrate two local breweries working together. Look for it at the breweries and growler stations in both the HRM and PEI.

• With this year’s Nocture: Art at Night set to kick off tomorrow, Halifax’s Propeller Brewing is once again releasing a beer to celebrate. Taking a slight detour from the Dark Lager of old, this year’s batch is a Black IPA. Nocturne Black IPA is a 6.7% ABV, 78 IBU, featuring a rich chocolate and coffee flavour, with the generous dry-hopping of Amarillo and Falconer’s Flight for plenty of tropical fruit and pine aromatics. The beer is available on tap for pints and samples at their Gottingen location, with growlers and 650 ml bottles available in both Halifax and Dartmouth. 100% of the profits from Nocturne Black IPA are donated directly to the festival. From Propeller, “So buy more beer and help bring art to the masses”. Looking to plan your tour of Nocturne, check out their interactive map (good on both desktop and mobile).

• This evening’s Cask Night at Gottingen Street will be tapped at 5PM, and is their Pumpkin Ale, aged on cedar wood. The fun kicks off at 5PM, and the folks from Humble Pie Kitchen will be onsite to keep you well fed while you enjoy a pint of two. HPK will be partnering with Propeller for future Cask Nights as well.

• And finally in Propeller news this week, they will be releasing their latest Gottingen Small Batch beer tomorrow, to coincide with Nocturne. It will be the first release of their Propeller Hop Collection, “an experimental series designed to showcase unique hop varieties from around the world.” The initial beer is Citra IPA, a Brown IPA (colour thanks to Blackprinz and Munich Malts), generous dosing of Citra gives citrus and tropical aromatics, which complement the pine and earth notes from Simcoe, also found in the brew. Launching Saturday, this small batch will only be available on tap for growlers, pints and samples at Gottingen, and for growler fills at Windmill next week.

Sober Island Brewing and ShipBuilders Cider are releasing a special hybrid experiment at Battery Park tomorrow. Featuring a 50/50 blend of SI’s Oyster Stout and ShipBuilders’ Cider, this bevvy will be available at both retail locations, Farmers’ Markets, and bottles at Petite Riviere and Sheet Harbour. The two producers are celebrating the Halifax Pop Explosion, running October 18-21, and will have discounted HPX tickets available for purchase at tomorrow’s launch, as well as ticket give-aways starting at 2PM. Drop by for your first taste and to take part in the fun!

• And grab your taste’s of Sober Island’s first release in the Foraged Series, their Chanterelle Mild Ale this weekend as well. The Forest Festival at Memory Lane Heritage Village will be hosting the Sober Island beer trailer and many more visitors, including axe throwing hosted by Timber Lounge Halifaxe.

• For those of you professional brewers out there that are currently packaging your beer in kegs and growlers only, we have some great news – Craft Coast Canning is about ready to open! Located in Fredericton, the company offers the rental of their mobile canning unit to breweries throughout the Maritimes. When hired, they bring the canning unit to your brewery, along with the pre-labelled cans (you can work with them beforehand to get your design on the shrink sleeve; they even offer graphic design services if needed), and two technicians. With a single-phase, 5-head filler, they can churn out 35 cans/minute (both 12 and 16 oz cans are available), and are able to can up to 6000 L/day. All operations are completed by the technicians; your only job at the brewery is to receive the cans at the end of the line, and package them as you see fit. The business will officially open this Monday, so if you’d like to have your beer canned, now is the time to reach out to them!

• This past Wednesday it was announced on social media that Mahone Bay’s Saltbox Brewing, in partnership with the Biology Department at Acadia University, has been awarded a research and innovation grant by Nova Scotia Business Inc (NSBI) towards the “creation of specialized yeast strains to make unique Nova Scotia craft beers.” In the release Saltbox also pledged their intent to share this research with other NS breweries through the Craft Brewers Association of Nova Scotia. Given the success achieved locally by Big Spruce with the yeasts they’ve isolated and developed in Cape Breton as well as the work being done by small yeast labs throughout North America, this is a welcome development that will hopefully help Saltbox and other Nova Scotia breweries further develop one of the essential components of a terroir for beer in our province.

A few things on the go this weekend and next week:

• As they did last year, Muwin Estate, the folks behind the popular Bulwark brand of ciders, is hosting their The People’s Cider event tomorrow. From 10 AM to 4 PM. Drop by their New Ross location at 7155 Highway 12 with your own home-grown apples to be pressed and made into a cider to be released later this year. If you’ve got apples on your property that you haven’t known what to do with, now you know! More detail and updates on the project can be found on the Facebook Event Page.

• The New Brunswick-produced beer documentary, Beerocracy, is having another screening on Thursday, October 19th at Big Tide Brewing in Saint John, at 6 pm. Entry is by donation, and Big Tide will have beer and food specials on as well. Look for more screening dates and locations to be announced soon.

One last thing(s):

North Brewing‘s Malternate Reality New England-style IPA is now available in cans at both of their retail locations (and may be headed to the private stores as well).
Schoolhouse Brewery‘s Cask this Friday is actually a cider, dreamed up by brewer Leigh. Valley Apple Cider is made from all local apples, and like all of these releases, will not last long!
Sea Level has brought back their New Scotland Heather Ale, and it is currently available in cans and growlers at the brewery, and on tap from the Valley to Halifax. This 5.0% ABV beer features local heather and hops.
– After their launch last week, Chester Basin’s Tanner & Co Brewing will once again have growler fills available at the brewery. Drop by from 11AM-4PM for fills of their Chai Stout and Roggenbier, as well as the new Pale Ale (5.6% ABV, 20 IBU) and Hefeweizenish (5.5%, 12 IBU). Learn more about them in last week’s Profile.
– And all great things must come to an end… We’ve heard that the Stillwell Beergarden will be closing for the season at the end of service Saturday. So get out and see some art, grab a pint and sausage, see some art, drink, art, repeat.

Buckle up, folks, after giving us a bit of a break for back to school, the region’s breweries seem to have collectively put feet to gas pedals and left us swimming, or perhaps more accurately, drowning, in beer news. We’ve got a tonne of info today about beers that came out this week, beers that are coming out over the next week or so, events that you might want to attend and more! It’s a little silly how long this post is, actually, so maybe grab yourself two beers before you sit down to read it, and for the love of Pete save a tree and don’t print it out!

• Late last week, Big Spruce released Complexified, another brew in their series of bottled, barrel-aged beers. A Baltic Porter, it was aged for 6 months in Buffalo Trace Bourbon barrels before being packaged in 750 mL bottles. Featuring plenty of Black malt and Roast Barley, expect lots of roast character, a big body, and some heat when it’s going down… at 10.9% ABV, it’s not to be taken lightly! Available right now, at the brewery only. And speaking of Big Spruce bottles, Anaphylactic Choc was released this week. Aged in a Glenora whisky barrel for 6 months, this “Chocolate Peanut Butter Porter” was originally a collaboration brewed with the folks at Bishop’s Cellar. Due to its small batch size, only 250 bottles of this beer have been released – 100 at Big Spruce, and 150 at Bishop’s, so don’t wait to pick one up!

• Finally, in Big Spruce draught news, there’s a new beer out and about that is another take on their first Milkshake IPA, Liquid James Brown. Jackpot Apricot was conditioned on, yes, apricot puree; at 6.5% ABV and 60 IBUs, you can find it on tap at the Sprucetique in Nyanza for growlers and pours, and likely at many of your favourite BS tap accounts. We know that there was talk of another fruited version of the MIPA coming, but it looks like the next fruit is guava and it might go into a slightly different style of beer… stay tuned!

• Windsor’s Schoolhouse Brewery has been quite busy lately, and have released their ode to the West Hants Pumpkin RegattaPumpkin Paddler. Every autumn, locals and visitors alike paddle their way across Lake Pisiquid in hollowed out giant pumpkins. Schoolhouse’s Classroom (taproom) is a perfect spot to view the action, with this year’s event taking place October 15th. And with Pumpkin Paddler weighing in at 5.7% ABV, featuring the spices that are reminiscent of pumpkin pie, it is a lovely fall sipper. Bottles of PP are available now, with the draught version coming to the taps later this month.

• Cementing the fact that the seasons are changing, Schoolhouse has brought back a small batch of their summer seasonal for a last hoorah, Summer Break Witbier. As fleeting as the warm weather, you can enjoy a cask of it today at 4pm in their Classroom. BlueBEERy Witbier was fermented with fresh local wild blueberries, as is available for samples, pints, and even growler fills. And with their expanded brewing capacity, they are sending students (kegs) further afield, and the Principal Pale AleStaffroom Stout, and seasonals are now in rotation at Charlottetown’s HopYard.

• Schoolhouse will also be at this weekend (and next) Hants County Exhibition Brew Tent, featuring beer, cider, and spirits from across the province. From noon Saturday and Sunday, Sept 16, 17, 23, and 24, taste your way from Hants West to Cape Breton, Halifax to Mahone Bay, there will be more than a dozen producers on-hand pouring their wares. Find the full list here.

• There’s a new can release coming from our friends at 2 Crows in the near future: Chaos Ghost is a Belgian Tripel, and another entry in their Calvodos Foedre-aged beers. Brewed with a grist of Belgian Pilsner malt, it also features the addition of Belgian candi sugar, to lighten the body, boost the ABV, and dry the beer out even more (remember, those Belgian Tripels are meant to be very dry!). Hopped with Sterling, Goldings, and Hallertau Blanc (to 31 IBUs), it was fermented with an Abbey Ale yeast, and then conditioned for several months in a Calvados Foedre. Weighing in at approximately 9.3% ABV, expect some slight spicy/peppery notes accompanied by bright, fruity esters… and more than likely a bit of oak/vanilla character from that Foedre. Look for cans to be released next Saturday, September 23rd.

• And in other 2 Crows news, there was a new draught-only release earlier this week that is – unfortunately – on its last legs by now. House Funk was a Brett Saison brewed with Pilsner and Oat malt, hopped with Chinook and Sterling, and fermented with an “experimental Brettanomyces strain”. Further keg-conditioned with a champagne yeast, the brewery describes it as “spicy, lemony, and bright”. But don’t worry! While only 15 L of this 5% ABV, 28 IBUs gem was released this week, the plans are for a new keg to pop up every 4-6 weeks, so you may get a chance to try it after all (if you plan accordingly… and why wouldn’t you?).

• Speaking of draught-only beers released earlier this week that are probably won’t last the rest of the weekend (or day!), Spindrift has/had the simply-named American Pale Lager on tap at the brewery only, back on Tuesday. Just a pilot batch (for now), it features (featured?) large dry hop additions of Citra, El Dorado, and Simcoe. At 5.5% ABV and 30 IBUs, we think describing it as easy-drinking and clean, with lots of piney, tropical fruit is a safe bet. If it’s gone by now, well… maybe that’s good, because that would mean it was popular enough for them to brew it again, right?

• There’s some new beers AND re-releases coming out of Maybee Brewing over the next week, so let’s get right to it! We’ll start off with Batch 100, a SMaSH American Pale Ale brewed to celebrate Maybee’s 100th batch of beer; featuring Horton Ridge Pale Malt and Southan Farms Centennial, the brewery describes it as “a light, smooth, Pale Ale perfect for pretending it’s still summer”. This 5.3% ABV, 42 IBU beer is available now, in both cans and on tap around Fredericton. Next up is a “Honey Brett Saison” brewed for next Saturday’s Bee-R Garden in Fredericton (we talked about this event last week). Honey, I Funked the Saison was brewed with honey from Sunset Heights Meadery, and fermented with both a Saison yeast, and Brett D from Escarpment Labs. Coming in at 6.8% ABV, this one will be a draught-only release, but will be available outside of the Bee-R Garden at local accounts. Finally, for re-releases, Maybee’s first DIPA, Look Off, is available again on tap and in cans, and look for their Sumac Witbier, featuring locally-foraged sumac berries, to make a return within a couple weeks.

Long Bay Brewery in Rothesay, NB has added a third beer to their repertoire this week. Joining their Bantham APA and Chalice Belgian Ale is a German Berliner Weisse. Brewed in the traditional style, the beer is quite pale and light-bodied, with a slight grain character. Also true-to-style is a light acidity and clean finish, thanks to the souring of the wort before fermentation. And to complete the authentic experience, be sure to request the beer mit schuss, that is “with syrup”, as one can enjoy in Berlin. Owner Sean Doyle searched high and low and was able to source both woodruff (walmeister) and raspberry (himbier) syrups to dose the beers. The Berliner is only available in growler fills at their Marr Road brewery, so drop by today to grab this limited release.

• The gang up at Meander River has a new cider available this week. Lavandula is dubbed for the latin name for lavender, Lavandula angustifolia, and as you might expect, this cider is perfumed with lavender grown at the Meander River farm. But that’s not the end of the local content: the apples used were a 5 apple blend from Falmouth’s Davison Farm (famous for their Corn Maze) and the honey is also a Meander River Farm product thanks to help from Cosman & Whidden Honey in Greenwich! The result is a light-bodied dry cider with a smooth palate, and a crisp apple finish. Coming in at 5.5% ABV it’s fairly light, and we’re told it has a “floral and almost biscuity nose.” It’s been put into 500 mL bottles and is only available in that packaging format. You’ll find it while supplies last at the MRFB table at the Halifax Forum Farmers’ Market Saturdays from 8 AM – 1 PM or at the brewery. And this Sunday would be a great day to plan a trip out to Meander River Farm & Brewery as they’re one of the farms in Nova Scotia participating in Open Farm Day 2017! They’ll have a river walk, brewery talk and tour, garden walk and talk, hops, lavender, herbs, cut flowers and animals. They’ll also be doing a demonstration of distilling essential oils and botanicals. And, of course, you’ll be able to purchase beer and this cider in their retail store! So come on out and meet your farmer.

• Earlier on Wednesday, TrailWay released a very limited amount of cans of one of their most popular beers, but with a slight tweak: DDH Luster features a second dry-hop addition, made up entirely of the wonderful El Dorado. For the first time that we’re aware of for TW, this entire small batch of beer was canned (absolutely no kegs), with only 40 cases available… as of two days ago. So if you haven’t grabbed any yet, best head over to the brewery ASAP, before it’s all gone!

• Up in Smith’s Cove, NS, Lazy Bear has a newish brew on the go, at least for a little while. An Altbier they brewed earlier in the summer and sold most of at the Wharf Rat Rally earlier this month, they’ve got just a little bit left. Made exclusively with Horton Ridge Munich Malt, it’s a quite sessionable 4.5% ABV and a comfortable 32 IBU. Look for what remains at this week’s Annapolis Royal Farmers and Traders market. If you miss it, fear not, as they’ve got plans for some more seasonal brews over the next couple months. And if you’re in the city with no plans to go to the Valley but wishing you could sample some of Lazy Bear’s wares, word has it they’ve got kegs of their Sour Punch on at 2 Crows and Battery Park and they’re hoping to send some other beers to the HRM over fall and winter.

• Hey Hey Mama, Hammond River Brewing has a brand new beer available, with a name inspired by the lead-off tune from Led Zeppelin’s classic fourth album. Black Dog is an India Black Ale brewed with lots of dark malts including Chocolate, Roasted Barley and Carafa III to give it a bold toasty and chocolatey body. Meanwhile, it was hopped exclusively with Citra hops for a tropical and especially citrusy flavour and aroma. It’s a stout 6.9% ABV and a bracing 79 IBU. You’ll find it at the brewery for fills and pints and look for it to appear at HRB’s tap accounts throughout New Brunswick. And keep an eye on their social media today for details on the brewday they are conducting with Third Annual Home Brew Contest winners Jean-Marc Landry and Julien Belliveau, as they put together the soon-to-be-released Black River Sweet Milk Stout. You can follow Belliveau and Landry’s activities on their homebrew page on Facebook, Quiet Revolution Brewing.

• Tickets are still available for next weekend’s Craft Beer Attraction in St. John’s, being held Friday and Saturday, September 22 and 23. In case you still needed convincing, the hard working crew at Port Rexton Brewing are going to seal the deal for you. Their Mixed Opportunity is a 6.5% ABV mixed fermentation (featuring both Sacchromyces and Brettanomyces strains of yeast) Saison, with light spiciness and effervescent mouthfeel. For the CBA, they are releasing a special version of the beer that was fermented and aged for three months in red wine barrels, for an extra level of complexity. Marrying the unique characteristics of the barrel with the dose of Sorachi Ace hops added at flame out, this is sure to stand out next weekend. Now that we’ve got you sufficiently thirsty, grab tickets for the main events, or the Brewmaster’s Luncheon with the crew from Trou du Diable at Merchant Tavern Friday at noon (featuring 9 beers poured by Isaac Tremblay and Stephane Thibodeau of TdD, paired with local food), RSVP by phone 709-722-5050.

• There’s a new hoppy beer coming out of Heritage Brewing in Yarmouth, NS – Hop With No Name is a Session IPA brewed with Experimental Hop #07270. A new variety described as having “spicy, resinous, and tangerine notes”, it’s fairly new to the brewing world (as expected, since it doesn’t actually have an official name yet), and Heritage was happy to grab some and experiment! With the majority added at flameout and in a dry-hop addition, the grist of the beer was kept simple, in order to let the hop characters stand out. Why not drop by the brewery during their hours today (4-8 pm) or tomorrow (11 am – 5 pm) to pick up a growler? Only 60 L were brewed, so it won’t hang around too long.

• As those who attended the opening of FIN: Atlantic International Film Festival last night no doubt noticed, Propeller has provided the official beer of that event. Wheat Kings Witbier, no doubt named as a nod to the Tragically Hip documentary film Long Time Running that opened the festival at the Rebecca Cohn. Part of Propeller’s Gottingen Small Batch series, the beer clocks in at 4.8% ABV and a mild 18 IBU, pouring a hazy light gold colour and possessing the crisp wheat character, balanced by orange citrus and coriander spice as is de rigueur for the style. It has a medium body with a dry finish and a moussy white head. Look for it at other FIN events and the Propeller tap room on Gottingen!

• As expected, more news of wet-hopped beers is hitting social media, with local breweries continuing to put the call out for hop-pickers, and some already at the brewing stage of these beers. Antigonish’s newest brewery, Half Cocked, teased earlier this week that they were brewing their wet-hopped beer and would be releasing it within a few weeks. We’ll have more details then, but their Instagram account clearly showed bags of Cascade, Centennial, Chinook and Galena. Next up is Saltbox Brewery whose Blue Nose 1850 is expected to be released on Saturday at opening (10 AM), while they celebrate their first anniversary. It features local Challenger, Mount Hood, Nugget and Cascade hop varieties blended into a 5% ABV “any time” sort of beer. And joining the fun next week will be Lunn’s Mill, who are currently fermenting their wet hopped offering, a Harvest SMaSH featuring Chinook hops from Four Horses Farm just down the road. They expect to have it available next week.

• And in other Lunn’s Mill news, they’ve joined the ranks of the breweries doing sours with their new kettle soured Berliner Weisse. Hitting the tap room this week, it’s a barely perceptible 4 IBU and a solid 5.2% ABV. It’s a sour, light and refreshing wheat beer with a high carbonation level to give it some bite. If you stop by you’ll be able to sample it straight up, with the traditional Sweet Woodruff syrup, or with less traditional, but surely delicious blackberry or rhubarb syrups! The folks from Long Bay might kick themselves a little when they find out that Lunn’s Mill didn’t have to bring in Woodruff syrup all the way from Germany; instead they found that Bunchberry Nurseries in Upper Clements, NS, was able to help them out! As with all Lunn’s Mill seasonals, this one is available just until it’s gone, so head down to the tap room and give it a go.

• The crew at Good Robot has brought back El Espinazo del Diablo, their corn-based beer, fermented with Mexican Lager yeast, and featuring a healthy dose of lime zest and Jalapeno peppers. Pairing this 5.5%, 14 IBU beer is a breeze, with its light body and slight heat. Look for next Tuesday’s BetaBrewsday drop to be AirWolf Chocolate Milkshake IPA, brewed by Kelly C and Mike M of Everwood Ave Brew Shop. Lots of chocolate and other dark malts, along with the characteristic flaked oats and lactose (milk sugar). As with all Beta releases, this is only available at the brewery, and usually sells out that evening, so don’t delay!

• From deep inside their lair on Salter Street in the shadow of the Maritime Centre, Tidehouse Brewing Company continues to pump out new beers and they’ve got two brand new ones to share with us this week. First up is Strange Meadow Lark, a deep orange 5.5% ABV beer in the Saison style. With a grist made up of mostly Pilsner with a solid dose of Munich, it was initially bittered with Magnum before being finished with a classic British hop, East Kent Goldings, a novel hop choice for a classic Belgian style. Sessionable in nature, the malty Munich paired with the earthy, floral and spicy notes from the hops should make this a lovely beer to welcome the change of season. This one will be pouring tonight at the Garrison Hops ’n Brats event and also at the Tiny Tasting Room for 4 oz pours and growler fills. And coming this weekend or possibly into next week is It’s a Secret, a pale ale featuring the Australian variety Vic Secret, lauded for its fruity and tropical character when used in the whirlpool or for dry hop, which is what Tidehouse has done with this one. Matched with a simple grist of largely 2-row barley and a bit of melanoidin for a balancing malt character, it was fermented on a clean American yeast strain to help accentuate the hops. Expect berry, melon and tropical fruit notes to be prominent when you drop by the tasting room for a 4 oz sample before grabbing a growler fill and going on your merry way.

• Down the Eastern Shore of Nova Scotia, Sober Island has a new beer available for the Fall season. Harvest Rye is a bigger beer, tipping the scales at 7% ABV and bringing a solid 44 IBU. A deep amber in color, it leverages an English yeast that will no doubt accentuate the malt and possibly provide some contrasting fruity esters to the spiciness of the rye malt. It also features some wheat, which should contribute to a softer mouthfeel and it’s hopped with the noble pair Saaz and Tettnang for earthy and herbal tones and some additional spiciness. Harvest Rye will be available at the brewery in crowlers and also at Sober Island’s usual market presences, and should be a great one to sip as the cooler evenings creep up.

• Attention home brewers, we have two competitions to tell you about this week, each with their own unique diversion from the traditional. Big Spruce Brewing is once again holding their Home Brew Challenge (their 5th year!), but instead of taking entries in only one or two categories, the idea is for all entrants to brew any style they wish, but to use the same yeast. This unique strain is actually a Big Spruce exclusive, isolated from a wild pincherry tree on their brewery farm in Nyanza. After extensive work by them and the fine folks at Escarpment Labs in Guelph (you can learn more about the involved process in last week’s 902 BrewCast), they now have enough of this pure yeast to share with homebrewers. The yeast gives off light spiciness and floral characteristics, so keep that in mind when selecting the base style and recipe. The yeast will be available for pickup at the brewery, and Noble Grapes in HRM, at the beginning of October, but you can learn more (including how to register) by checking out the FB Event page, or by emailing owner Jeremy White. In the meantime, get thinking about which recipe you’d like to brew!

• Also coming across our desk this week is a brand new homebrew competition from Sober Island Brewing. Embracing their love of using native and hyper-local ingredients in their beers (think oysters and chanterelle mushrooms), they are hosting a Foraged Beer Competition. Using a locally-foraged ingredient (either collected yourself or from one of the local foraging groups), and at least a quarter locally-processed malt from Horton Ridge Malt Company, design a beer highlighting the best of local ingredients. Be sure to grab a selfie of you harvesting or using the ingredients, and send that along with your entry. More details on the timeline of the competition can be found on the Event Page, and registration forms can be retrieved by emailing SIBC owner Rebecca Atkinson. The winning beer will be served at the Henley House on November 26th, along with Sober Island’s first in their Foraged Series beer release.

There’s plenty on the go this weekend and the coming weeks, take a look!

• A reminder that the 2017 Hops ‘n’ Brats event is happening today at Garrison’s Seaport Hall (their newly renovated and expanded taproom). Featuring beers from 2 Crows, Big Spruce, Boxing Rock, Good Robot, Nine Locks, North, Sober Island, Spindrift, Tatamagouche, Tidehouse, and of course hosts Garrison. Tickets are still available, and your $25 include your first 8 samples and a souvenir glass, with more samples available to purchase once inside. And don’t forget that tomorrow is Garrison’s Oktoberfest, with events kicking off at 11AM, and going until late! Check out more details here.

Beerocracy, the independently-created documentary on the beer scene in New Brunswick, is screening tonight at the Atlantic Film Festival in Halifax. In addition to diving into the growing craft beer industry in NB, the film goes further to compare and contrast the benefits and challenges to the same scene in Nova Scotia and Maine. The screening will take place at the Cineplex Cinemas Park Lane, at 6:45 pm. If you’d like to purchase your tickets in advance, you can right here. Both Alex Vietinghoff and Shauna Chase, the creators of the documentary, will be attending, and will be hosting a 15 minute Q&A after the show.

Tomorrow in Mahone Bay, NS, Saltbox Brewing will be celebrating their 1 year anniversary of opening. Open from 10 AM to 9:30 PM, they’ll have Backoos Korean BBQ available for purchase all day and a pig roast with all the fixin’s presented by Mateus Bistro from 4 PM – 8 PM. They’ll also have live music and, of course, plenty of fresh beer. So come on out and help celebrate their first successful year!

• If you’re in the Hortonville, NS area (or within driving distance), there’s going to be another screening of Sociable!, the documentary on the craft beer scene in NS, at the Horton Ridge taproom tomorrow, September 16th, at 7 pm. Chris and Helen, who created the film, will be on hand to chat and answer any questions you may have.

• There’s a big tap takeover in the works for next weekend in Dartmouth at Jamieson’s Irish Pub. Two craft heavyweights square off with 8 taps each for a total of 16 lines of top notch local craft beer from 2 Crows and Tatamagouche Brewing. Starting Thursday, September 21st, with “practice night” in combination with Wing Night, continuing on Friday with their TGIF and official launch, and then an afternoon Ceilidh from 2 – 4PM ($2 cover) and Kitchen Party from 7:30 – 10pm ($3 cover) on Saturday and finishing up on Sunday with Industry Night (all taps $6 for industry personnel). Saturday night will also give you an opportunity to Meet the Brewers from these two fine breweries. There is also talk of a trophy presentation, which implies perhaps a touch of (friendly, we’re sure) competition going on. Keep your eyes on Jamieson’s social media (Facebook, Twitter) as the tap list is yet to be revealed.

• The Fall Edition of Keji’s Dark Sky Weekend is happening next weekend, and Boxing Rock will be on hand with samples of their Dark as Keji Black IPA. With events happening both Friday and Saturday, Sept 22 & 23, take advantage of this special Dark Sky Preserve to see and learn more about our place in the universe. The “Gourmet Fall Night Hike to Peter Point” is Friday starting at 6:30PM. Walk to Peter Point, and enjoy a beer and food tasting along the way! Sign-up is required at the Visitor Centre or by calling 902-682-2772.

• Digby’s Roof Hound is coming to Halifax in a big way, as they’ll be pouring on all five taps at Bishop’s Cellar with their Roof Hound Tap Takeover, happening next Saturday, September 23rd. Drop by from noon-5 pm and sample some of the beers, before deciding on which one(s) you’d like to fill your growlers with. The tap list has been released, and includes Average Joe American Wheat, Big Brown, Rye-It, Wasted Days Chocolate Peanut Butter Wheat, and a brand new beer, Oat of My Mind DIPA. Brewed with oats in the grist to increase the mouthfeel, it was hopped with Azacca and weighs in at 7.1% ABV.

• If you’re looking for an Oktoberfest celebration that actually happens in October, look no further than Lunn’s Mill in Lawrencetown (the one in the Valley!), NS. They’re planning their big OktoBEERfest party for Saturday, October 7th, from 3 PM to 10 PM at the brewery. Tickets are $45 a pop and include a customer 20 ounce beer glass, a beer of your choice, a meal and live music. The beer menu will include two special beers, both German in style, brewed especially for the event. The first is a Hefeweizen and the second a Vienna Lager; there will also be three of the Lunn’s mill regular rotation available. The meal includes sausages (of course!), chicken schnitzel, potato salad, green salad and apple crisp. Four music, four local acts are on the ticket: Two Can Sam, Heather & Caleb, Midnight Genny and Dayliner. Dress for the occasion in your lederhosen and Tirolerhüte so you can take advantage of the photo booth. And best of all, there’s a shuttle running through the Valley to get you there and home safe! It will run from Bridgetown to Middleton from 3-5 PM to take folks to the event and again from 7 – 10 PM to bring them home! Purchase your tickets directly from the Lunn’s Mill website and keep your eye on the event page for any updates.

A few more things to round out the post today…

Petit-Sault‘s big Pumpkin Ale, Bonhomme Sept-heures (8.5% ABV), is back again for the season; currently only available on tap and in bottles at the brewery’s taproom in Edmundston, NB.
Red Rover has re-released their popular blueberry-infused cider, The Blues (7% ABV), semi-dry and “bursting with wild blueberries and a crisp apple finish”; look for it on tap and in flagons.
– Noon today North Street saw the return of Halifax’s hoppy, roasty savior as Flat Black Jesus reappeared at Unfiltered and Charm School Pub next door for fills and pints. And if you’re in Charlottetown, PEI, look for leftovers from Unfiltered’s tap takeover last night at Hopyard!

Good morning, all! Welcome to yet another beautiful Friday, and another week chock-full of local beer news. Let’s get right at it, which really saves me from having to think of something clever to say, anyway!

Bagtown Brewing, Sackville’s local brewery formed and brought to market by Mount Allison University students, has been granted their Brewery Agency Store licence, meaning that they are now able to sell growlers of their beer at their brewery location on 62 Main St. They had their official opening yesterday, where they filled their branded grunters (0.95 L) and other brewery’s clean growlers (in both sizes) with their Wobbly Duck English Pale Ale. They also debuted a new beer, an unnamed Belgian Pale Ale (4% ABV, 22 IBUs) that has “toasty, earthy, and light citrus” notes; they held a naming contest during their opening, but we still haven’t heard on what they decided to go with. There were also rumours that they may have gotten to tapping another new one, a 3.9% ABV, 45 IBUs session British Golden Ale named SubtleTEA, which was brewed with green tea leaves. If you missed the launch party, no worries! In the future, they’ll be open every Thursday and Friday from 4-10pm, Saturday 9am-2pm, and Sunday 5pm-midnight; keep an eye on their social media pages for when these hours go into effect. They’re also accepting keg orders, so be sure to bug your local bar/restaurant to get some Bagtown on tap.

• Next Tuesday, August 15th is National Acadian Day, and Moncton’s Bore City is once again releasing their Fricot Belgian Pale Ale to celebrate. Based on the Acadian chicken stew of the same name, the grist is made up of Pilsner malt, CaraRed, and Munich II, along with dehydrated potato flakes (10% worth!). Hopped with Summit, Czech Saaz and Hallertau Blanc to 50 IBU, a “generous amount” of Summer Savoury spice is steeped at the end of the boil to give even more of those Fricot aromas you Acadians crave! Finally, the beer was fermented with a Belgian yeast strain to produce spicy phenolic character to complement the rest of the brew. The final beer clocks in at 6.5% ABV Only three kegs are available, with two heading to the Laundromat, and one to Les Brumes du Coude… both locations will be tapping the beer on August 15th.

• Fredericton’s TrailWay Brewing has a new entry in their “Seeing” series of one-hopped American IPAs, with Seeing Enigma (6% ABV). An Australian hop variety, Enigma has only been around a couple of years in quantity, and has some interesting descriptors that include raspberries, redcurrant, and tropical fruit. Drop by the brewery to try it on tap or pick up some cans; like the other beers in this series, it’s a limited release and won’t be around for too long.

• Halifax’s dainty downtown destination, Tidehouse Brewing, released two new beers this week and have another on the way. The first, in the historical Belgian farmhouse style known as Grisette, sees a simple grain bill of Pilsner and wheat malts coming together with Perle hops for an easy-drinking, hazy brew they’re calling Grisette Family Vacation. Utilizing multiple Saison yeast strains to bring out appropriate flavours for the style, it clocks in at 5.1% ABV and hit the taps earlier in the week. Next, tapped yesterday, and with a name beer fans of a certain age might associate with a Wise Old Owl, To-wit! To-woo! is a Witbier given both traditional orange peel and coriander and non-traditional Citra hops at the end of the boil. At a light 4.6% ABV, it’s based on a grist of mostly Pilsner and wheat malts, with some flaked oats and Horton Ridge Munich malt added for good measure, making for a refreshing beer with a pleasant mouthfeel and a light citrus finish. And possibly as early as late this weekend, the gang will release a new “somewhat” Northeastern-style IPA called El Galaxarillo into the world. Hit hard with El Dorado, Galaxy and Amarillo hops at both whirlpool and a few days into primary fermentation, it features Canadian 2-Row malt and Horton Ridge Munich. Although light-bodied, it boasts 55 IBU, with passion fruit and other tropical flavours, and it packs a punch at 7.5% ABV. Look for these and other fine beers on tap in the Tidehouse tasting room and for growler fills besides.

• And speaking of Horton Ridge, the Bearded Beer Trio from 902 BrewCast sat down with Al Stewart, Connor Stewart, and Stephen Mastrioanni to learn about this important local malt producer’s origins and first year, as well as their new endeavour of a small brewing system to showcase the wide variety of flavours available from their malts. An exciting tidbit mentioned during the episode is the shift from malting barley from the Prairies to grain grown in our region, with PEI being at the forefront of that movement. And toss the 902 boys a vote in the Coast’s Best of Halifax poll going on now.

• Tatamagouche’s Tatamagouche Brewing has brought back a sour old friend this week, Philaroma. Continuing their line of Berliner Weisse beers, this kettle-soured wheat beer was aged on Organic dark cherries to give a deep pink colour and plenty of fruit character. Available on tap at the brewery for samples and growler fills, it has also been released in cans, available now at the brewery and at the private stores in HRM. And while you are visiting the brewery this weekend, be sure to grab a taste of their pilot batch of a Stout with a little something special added in: barrel-aged cold brew coffee. Using a barrel from the the distillery, green coffee beans were aged for several weeks, before being roasted and used to prepare a cold brew concentrate. That was added into the conditioning stout, and gives a blast of roast and coffee, as well as plenty of vanilla and spirituous flavours and aromatics. This beer is available in only a very small amount, so a little taste will have to do, until a future larger batch will be released.

• You may recall a “happy accident” occurring at Good Robot last year… What’s that? Which one? We need to narrow it down for you? 😉 During a brew of their flagship Tom Waits For No One, the kettle burner went kaput, and a new beer – The Fermenter Has Been Drinking – was born! Well, version 2.0 of that beer is now on tap at the GR taproom. With a “malty backbone heavy on the dark roast coffee” (thanks to the use of ten different malts in the grist, and the addition of cold-brewed Java Blend Sumatra Gayo coffee), and a dry finish, this 7.5% ABV, 49 IBUs American Coffee Stout will also be pouring at this weekend’s Seaport Beerfest. And in other GR news, next Tuesday’s Beta Brewsday will be Copper Top, an Amber Ale of sorts with hop additions of Nelson SauvinVic Secret, and Saaz. Finally, today’s Cask in the Sun will be Corn Light Honey Basil, which is their Leave me Blue with local honey and basil added. Get drinkin’!

• Mahone Bay’s Saltbox Brewing is looking to expand their roster, adding folks to all facets of the brewing and serving of beer. If you are the right person for the job, inquire here.

• After a very successful launch to their growler evenings yesterday, Half Cocked Brewing in North Grant, NS, have announced that they will keep the good times rolling every week, making Thursday from 4-7 PM the time to drop by the brewery for a tour, a quick sample, and to grab more for enjoying at home. And keep an eye on their social media as their beers have been making appearances on the Guest Tap at Antigonish’s Townhouse Pub.

Lots to keep you busy this weekend (like every other weekend)!

• There are still a few tickets available for tonight and tomorrow‘s Seaport Beerfest, giving attendees the chance to try (or try to try) more than 350 beer and cider from local and out-of-region producers alike. One of the cool things that we are involved with is the Tap Local booth, where breweries not otherwise attending (or those attending have put aside a special keg) will be on rotation throughout the Fest. Put on by the Brewnosers and Ladies Beer League, drop by the table to catch beers from Moncton’s Tide & Boar, Fredericton’s TrailWay, a special collab with 2 Crows and our own accbchris, and much more. We’ll be pinging out over social media as the different kegs are tapped, to get you pumped!

• Windsor’s Schoolhouse Brewery is joining the weekly one-off fun, with a new tradition of Cask Fridays. Every Friday at 4 PM they’ll tap a cask, probably a firkin (41 litres), but possibly a pin (20.5 litres) of something new, special, or just different. For their inaugural edition, this week’s vessel will contain Grapefruit Principal Pale Ale. Due to the limited quantities available (not likely to last beyond the end of the day), pints only of these beauties, no growler fills. So if you’re in Windsor on a Friday afternoon, your post-work pint just took a turn for the interesting.

• Continuing their once-a-fortnight tapping, Propeller Brewing‘s Gottingen Street location will be offering up Cask Night again this evening. From 5 PM, grab a pint of their Pilsner, cask-conditioned and dry-hopped with Strisselspalt hops from France. This hop is in the vein of the iconic Noble hops of Europe, offering spicy and herbal aromas, with a touch of citrus and fruity characters. As always, there is only one cask, so arrive early to avoid disappointment!

• With the crew in town for the Beerfest, the folks from Ontario’s Beau’s Brewery have to decided to make the most of their time here. After yesterday’s fun at Stillwell‘s Beergarden, they will be holding a second Tap Take-over at Good Robot Sunday. From noon, the tractors are pushing the robots off the taps, with plenty of beers not otherwise available in our region. And, in true GR form, there will be fun and games all day. Live music, cartoon and caricature drawing, and much more. Check the Events Page for more info.

• The Fredericton Ladies Beer Connection have announced their next event, which will take place on Wednesday, August 16th. The Ladies n’ Beer Social will take place at the James Joyce Irish Pub from 6:30-8:00 pm; for $10.50, you will get a flight of six different New Brunswick craft beers. And, of course, you’re encouraged to stick around afterwards for more beers, of which there are always plenty! Space is limited, so please RSVP to freddyladiesbeerconnection@gmail.com if you’re interested.

• Speaking of beer and the fairer sex, the Ladies Beer League turned four a while ago (how is that possible… didn’t they just form that group?), and will be holding a Belated Birthday Party at RockBottom on Wednesday, August 16th (maybe there’s something with that date…). Details are slim at the moment, but the fun starts at 7 pm, and rest assured there will be special beer pricing with your LBL membership!

• The third annual Upstreet Block Party is coming next week on Saturday, August 19th, and it’s looking like a chock-full schedule as usual! There will be no fewer than six bands providing live music, with plenty of activities throughout the day, including a pop-up barber shop, lawn games, retro video games, an artisan market, and more! Of course, there will be a beergarden for the adults, and lots of games, face painting, and a soda bar for the kids. It all starts at noon, and, as always, admission is free, so be sure to drop by and take part in the fun!

• Tickets now on sale for Newfoundland’s next big beer event, Craft Beer Attraction. Put on by the folks behind the Newfoundland and Labrador Artisanal & Craft Beer Club, the Craft Beer Attraction will be taking place Sept 22 & 23 at St. John’s Curling Club on Mayor Avenue. The two day event will see Grand Tastings 7-10 PM each evening, with more than 100 different beers available on a pay-per-pour basis, plus three special events and tastings, including a guided tasting of Sam Adams Utopias, and a Brewmaster’s Luncheon featuring Trou du Diable. Grab your tickets today, and get excited!

A couple more notes today:

Boxing Rock’s Three Sheets Cream Ale was released on Tuesday in celebration of the Tall Ships coming to Shelburne. It’s available at their retail location as well as their Farmers Market stalls.
Garrison is re-releasing their Honey Lavendar Ale (7% ABV, 16 IBUs), a summer seasonal brewed with English Lavendar from Meander River Farm, and wildflower honey from Shubenacadie’s G.G. Smeltzer & Son. It’s available in 650 mL bottles, with just a few kegs heading out to select accounts.
Picaroons has released Pivot #5 (8% ABV), with this iteration showcasing El Dorado, Mandarina Bavaria, and Pekko hop varieties, giving “complex herbal and floral aromas, with lighter citrus notes”.

Half Cocked Brewing is a small brewery launching this week in North Grant, located 6 kilometres North of the town of Antigonish, NS, on Highway 245. Partners Greg Oicle and Matt Thompson have been enjoying flavourful beers for years, during their travels and work across the country, and have “come home to roost” in the region. We caught up with Greg and Matt to learn more about their interest in beer, the first offerings from Half Cocked, and their plans for the future.

Can you tell us a little bit about yourselves?
Brewer Greg Oicle and Hop Grower Matt Thompson have partnered at the old Oicle chicken farm, which will be the location of the brewery and hop farm.  Greg, a St FX alumnus and geologist by trade,  spent time in the oil patch before moving to Ontario.  Matt, a recent transplant to Antigonish, moved back to the motherland after a near decade in Victoria BC where he honed his arborist skills, and grew as much food as humanly possible.

How did you get into the world of beer?
Greg: I had a Howe Sound Devil’s Elbow IPA in Fort McMurray (probably due to its huge size) and really enjoyed it. I then starting buying that and Granville Island stuff, because it was all that was available there.  In Ontario, I got into Flying Monkeys, Collective Arts, Muskoka, etc and haven’t looked back from there.
Matt: The first craft beer I had was likely an early Picaroons keg in residence in Fredericton. Before moving out west, I was heavy into the Pics Irish Red and Best Bitter.  In Victoria, I was quickly seduced by the hops; a fresh Driftwood Fat Tug IPA is still near the top of my list.

What made you decide to take the step into opening a brewery?
We had been homebrewing because it was too hard to get the beer we wanted in town.  We enjoyed Big Spruce but it was still a 2 hr drive away.  After a while, we thought our brews were getting pretty good and friends were also encouraging us to go in that direction.  We knew we weren’t the only ones interested in local, fresh, beer, and live in a community that really supports local businesses, so we decided to go for it.

Half Cocked Brewing, formerly Oicle Chicken Farm

What is the ethos of the brewery?
We craft American style ales with quality ingredients.  Obviously, taste is important, but also getting the most out of all the ingredients.  We started brewing with Horton Ridge malt almost the same time we got the Sabco BrewMagic in order to get our recipes right where we want them.  Often, the sweetness of the malt gets overpowered by hop craziness, so we strive to keep it a big part of the flavour profile.

Can you tell us about the beers you plan on offering initially? Any seasonals or beer “series” in the works?
We are launching with five beers this week:
Cock of the Walk – 6.5% India Black Ale (or black IPA). A nice combination of dark malt roastiness, big hop flavour and nice bitterness.
XPA – 6% Extra Pale Ale.  A floral and citrus nose leads to a sharp hop bite, followed by a biscuity sweetness and drinks like your favorite West Coast Pale.  Brewed with a grist featuring Horton Ridge 2 Row, bittered with Warrior while Centennial, Citra, Mosaic, and Cascade are added for flavor and aroma.   Matt swears this beer stays on your palate 2 or 3 sips longer than most beers, but we will let you be the judge of that.
Pete’s Sake– 4.5% Blonde Ale. Very approachable.  Perceived bitterness is minimal, light and refreshing.  We all know a Pete; small town guy who drinks the same beer his dad does, enjoys supporting local, wants to get on that craft beer wave but doesn’t know where to start.  Well, we brewed this beer for Pete’s Sake!
Fruit Cocked Ale – 5% Fruit Beer. Our take on a Radler, it comes in higher than a trad rad at 5%, and is made with grapefruit juice.  The name was suggested to us by a local homebrewer and while perfect, Greg maintains we would have thought of it on our own someday.
We will be experimenting with IPA and Double IPA recipes, as well as doing a harvest- or fresh-hopped beer from Matt’s already-established plants at his home, and going forward with hops grown here in our hopyard.
The first of these beers is a 7.7% Imperial IPA, which was also the first beer brewed under our much-awaited excise licence.  It is a sneaky little troublemaker, featuring hop darling Mosaic crafted using 2 Row, Munich, and Vienna malt from Horton Ridge, appropriately called Wait for It.

How will folks be able enjoy your beer?
We will be easing into it filling growlers once or twice a week, as stock permits.  Once we see how quickly it moves out of the barn, we may begin to circulate some kegs around the region, and start hitting up the Farmers’ Market circuit.  Plans for a tasting room are in the works sometime in the next year, along with what we are sure will be a much needed size increase in our system and production capacity.

Chicken (currently raw) and Beer

Do you have some initial accounts in the area lined up to serve your beers?
Like we said, it’s gonna be a little while before the beer can leave the barn, but when it does you can be sure it will pop up on the guest tap at the Townhouse in Antigonish and possibly at the Horton Ridge tap room.  Our XPA and Cock of the Walk IBA both have malt bills which are predominantly Horton Ridge malts.

Have you had any assistance from other breweries/people in Atlantic Canada?
Like most of the new breweries that have started up the last year or so, we have done a lot of visiting/brain picking/pestering of most of the breweries in the province.  All have been very welcoming and supportive as we have worked our way towards opening.  Terry and Rose at the Townhouse deserve special mention, Terry allowed us to brew on his BrewMagic a couple of times, so we could get some feedback on our recipes and start to brew up a little buzz for the brewery.  Jeremy at Big Spruce heard from us a lot in the beginning and helped encourage us to go for it,  Jeff Saunders from Bad Apple Brewhouse showed us how much you can do on your own, Mark and Sean at Lunn’s Mill helped us with a lot of the start up logistics and let us pour for them at Beer and Bites to get a taste of the other side of the table.  Most recently Greg got to spend some time with Greg Nash of Unfiltered and talk water chemistry and all things brewing.  We’ve been to TataBrew, Uncle Leo’s, 2 Crows, Tidehouse, Backstage, Sober Island and everyone has been very positive and helpful and we cant wait to be a part of such a vibrant industry in our province.

Where do you hope to see your brewery in the next 2-3 years?
Hopefully with a 7-10 barrel system, cranking out delicious brews and serving pints from our own tap room.  We would like to tap into the potential of our area and put as much of the 9000 sq ft barn we occupy to use.  We plan to have year round events, there are already 5 km of trails behind the barn that are perfect for snowshoeing or cross country skiing.

David Oicle, Matt Thompson, Greg Oicle, and their Sabco BrewMagic

For the beer nerds:

What type of system will you be brewing on?
We are starting on the Sabco BrewMagic, it’s a 1/2 barrel (60 litre) system, so we know we will be working our butts of in the beginning.  Our yearly output will be approximately 80 barrel, or 100 hectolitres.

Care to share some info on your homebrewing history?
Greg and his brother Dave had been homebrewing for a couple years now, which started as trying to brew a beer they really liked, prompted by having a somewhat limited selection in the NSLC at the time.  That quickly became more focused on developing recipes we liked and thought other people would like as well. When we got the BrewMagic in October, we really started to focus on specifics as we dialed in our recipes.

Do you have a favorite beer style, beer, or brewery you enjoy drinking?
Greg: My tastes in craft beer started with the biggest IPAs I could get my hands on.  The higher the IBUS and ABV, the better!  My tastes have changed a bit and I’ve learned to appreciate more styles.  Now I can usually go for a well crafted pale ale.  Collective Arts Rhyme and Reason is a favorite as well as the American Pale Ale from Bad Apple Brewhouse.
Matt: That’s a tough one, I like IPAs of course, but definitely enjoy a variety of sours and strong dark beers like Imperial stouts and Barleywines.  While I enjoy a variety of beers and breweries from around the world/country/province, I would be lying to you and myself if I didn’t say I’d love to crush DOA at Charm School in some kind of wonderful Groundhog day scenario.

How about favourite style or ingredient to brew with?
We are currently enjoying making big hoppy IPAs for fun and pushing our little system to the limit.  We have also enjoyed using the unique malts coming out of Horton Ridge and tailoring our beers to get the taste profiles we desire

Now that we’ve got everyone thirsty, how can they enjoy your beer?
We are launching our first five beers tomorrow (Friday, August 4th) at the Townhouse in Antigonish, and will be on-hand to talk shop and beer from 4pm. We hope to have our first growler filling days at the barn in early August (but having written that down, anything can happen now). Stay tuned!

Thanks to Greg and Matt for taking time out of their busy schedule to tell us all about Half Cocked! Keep an eye on Facebook, Twitter, and Instagram for the latest releases and news, including their first growler sales later this month. Congratulations guys!

Wow, what a #NSCraftBeerWeek so far! Aaron and Chris had a blast competing in the Stillwell Open last Sunday and hosting Craft Beer Trivia on Wednesday night at Timber Lounge, and everyone is getting excited for this weekend’s conclusion, the Full House Craft Beer Fest in Halifax, which will see beer from 30+ breweries from across the province! Here’s your latest news on what to keep an eye open for this weekend in Nova Scotia, and across our region:

• Starting off the Nova Scotia new beers, uh, news, North Brewing released a couple earlier this week. Midnight, their Glenora barrel-aged Belgian Strong Dark Ale (aged with Brett Q, a Brettanomyces strain isolated from a barrel-aged sour beer from Quebec), was re-released yesterday in 650 mL bottles. This 10.5% ABV monster has notes of dark chocolate, tart cherry, stone fruit, oak, vanilla, and whisky, and is one of those beauties you know will benefit from picking up an extra or two for aging; it’s available at both bottle shops. And last Sunday saw the release of Betroth Ale, a Braggot (think beer and mead mixture) created for North employee Brad’s wedding. Brewed with honey, heather, and yarrow, this was North’s Stillwell Open entry last weekend. Weighing in at 5.4% ABV and 9 IBUs, it’s available in bottles and for growler fills at both locations.

• Another debut at Sunday’s well-attended event was from Breton Brewing. They teamed up with homebrew collective extraordinaire Brathair Brewing to put together the winner in the Amber category, Seven Years, a New England Amber Ale hopped to the gills to produce notes of juicy tropical fruit, citrus and pine. Although more heavily hopped than Breton’s flagship Black Angus IPA, it’s less bitter, at only 25 IBU. And at 5.2% ABV it’s fairly sessionable, with slightly sweet flavours and soft mouthfeel contrasting with the hops to give an overall gentle impression that suggests, “maybe I’ll have another one of those…” This one won’t be canned, but it will be available in kegs and growlers from the brewery, and likely for growler fills in the HRM at some point. You’ll also see it appear at various tap accounts throughout the city as well.

• Also claiming a win at the Stillwell Open, this time in the pale category, was the collaboration between Annapolis Valley upstarts Lunn’s Mill and South Shore stalwarts Boxing Rock, April, May and Juniper, a saison style ale. This brew features juniper berries, a primary component in gin, with an aromatic profile that marries nicely with the classic French Saison yeast used for fermentation. This 6% ABV beauty sold out awfully quickly at the Open, but is available in bottles at the private liquor stores in HRM, and for growler fills at Boxing Rock’s Seaport Market and Alderney Farmer’s Market stalls (both formats are available at the brewery in Shelburne, natch).

• Let’s continue on with Schoolhouse, who will be releasing their latest beer, Staffroom Stout, at this weekend’s Full House Craft Beer Fest. Brewed with 40 L of cold-brewed coffee from local roasters T.A.N. Coffee, the brewery describes it as a “rich and smooth Oatmeal Stout, full-bodied with a mild coffee bitterness”. Quite drinkable at 5.5% ABV, it should also be available starting today at the brewery’s taproom (open 3:20-8 pm today, 11-8 Saturday and Sunday) for samples and growlers, and in bottles. Schoolhouse will also be re-releasing their previous collaboration with Good Robot, Scratch Plaskett – Electric Tambourine Wheat Ale, next Wednesday, also in bottles and on tap. And hopefully joined by their patio shortly thereafter! And be sure to drop by their booth at the Full House event Friday and/or Saturday, as they will be making a big announcement to their loyal fans!

• Debuting late last week, and pouring at this weekend’s Fest, is a brand new offering from Smiths Cove’s Lazy Bear Brewing. Brier Rose is a 4.5% fruit beer, featuring rose hips harvested from Brier Island. The malt bill uses a combination of Pale and Munich malts (totaling 85%) from Horton Ridge, and the beer was fermented European Ale yeast. The combination of fruit and malt come together for a vibrant hue to enjoy while sipping the beer. If you’re not able to catch the Full House, it will also be available at their booth at the Annapolis Royal Farmers’ Winter Market Saturday morning.

• Reminding us that it’s not always about beer, Annapolis Cider Company has released the latest in their Something Different series. Earl Blue is a blend of cool-fermented dry cider made from local apple varieties (including Golden Russet and McIntosh), along with juice from NS-grown wild blueberries, and freshly-pressed apples. Not stopping there, the blend was cold-steeped with Earl Grey tea leaves (a black tea flavoured with the addition of oil of bergamot), “to add tannins and structure”, according to Annapolis. The result is a sparkling, “blush-hued cider with aromatic notes of citrus and earthy, wild blueberries that finishes with a hint of bitterness from the tea”. Coming in at 6.8% ABV, it’s available now at the cidery. The recipient of the $0.50 from each refill will be the Wolfville School Playground Fundraiser.

• One of the grand-daddies of Nova Scotia craft beer, Propeller Brewing in Halifax, announced yesterday the hiring of a new Head Brewer. Cameron Crerar is a native of Tasmania, Australia, where he cut his teeth as an Assistant Brewer with Moo Brew . From there, he travelled halfway (or more!) around the world to take a spot as Brewer with Beau’s All Natural Brewing Company in the hamlet of Vankleek Hill, Ontario. The Propeller gig is Cameron’s first as a Head Brewer and he brings with him from his previous positions a combination of creativity and large-scale brewing experience. Look for him to continue the 20-year tradition begun by Propeller President John Allen while bringing new ideas and interesting limited edition beers to the taps. We suspect Cameron might be somewhat recognizable by an accent…if you run into him, consider buying him a beer and asking about his celebrity beer story that features Justin Timberlake.

• On Robie Street, Good Robot is bringing a new beer out this week that’s geared for the hot summer weather (which we’re assuming will happen; at some point; eventually). Koji Kondo named for the man who composed many of Ninendo’s classic video game themes, is a “Sake Beer” containing a preponderance of rice, with only a small portion of barley (2-row and Pilsner) in the mash. It’s also a single hop beer, leveraging the divisive Japanese variety Sorachi Ace for bittering and flavor/aroma in the kettle, as well as whirlpool and dry hop additions. And if that wasn’t Faaaar East Coast enough for you, the yeast used to ferment this beer is the same used to ferment sake, Japanese rice wine. We don’t suggest you drink this beer warm though. At 5.2% it’s fairly sessionable, and it’s certainly not a bitter bomb at a paltry 9 IBUs. What it is likely to be is an exceptionally crisp, dry, fruity and light, possibly non-beer-like beer that might be just the thing for a sweltering summer day on the Gastroturf.

• If you’ve been worried about a lack of three-brew release and double tap takeover weeks from 2 Crows, you can rest easy. Jeremy and the gang are still up to all kinds of no good, starting with the release of In Theory, the kettle-soured, Brett-fermented, dry-hopped (with Dr. Rudi) 5.8% ABV beer brewed with the crew from 902 BrewCast. This pilot batch will only be available for on-site enjoyment, and at this weekend’s Full House, and not much of it, so be sure to drop by today. But good news, the guys dropped by earlier this week to brew a full batch of In Theory, which will be available in wider distribution next month. And if you drop by soon enough, you may be able to grab a pint of Nervous Waters before it kicks, a 6.6% Belgian Dubbel released during last weekend’s Open Brewery Day. Also look for a couple of small canning runs of two of their seasonal beers, the Fantacity (note pronunciation) Witbier and the Midnight Mood porter. You’ll find these on the shelves in the fridge at the brewery as long as supplies last.

• During your drive/walk/toktok to 2 Crows, listen to the latest podcast of theirs to drop, featuring Peter Burbridge, Emily Tipton, and Brian Titus of the Craft Brewers Association of Nova Scotia, during which they talk about the mandate and goals of the CBANS, NS Craft Beer Week, and plans their respective breweries have for the near future. After getting your fill at 2C, take a turn towards the water and hit Bishop’s Cellar, who the 902BC gang partnered with for the release of a curated 7-pack of beer, including an exclusive run of Cedric the Great Double IPA from Bad Apple Brewhouse.

• In bigger news, however, and news that is shared with both 2 Crows and new kids on the block Stillwell Brewing, the next time you find yourself on Brunswick Street, poke your head in and check out the beautiful wooden vessels now on display in the brewery. These are foeders, big-ass wooden barrels previously used to age spirits. 2 Crows have four, two of which formerly held cognac and two that housed the classic French apple brandy Calvados (for 65 years!). Stillwell Brewing have two, both from cognac. And you know what folks? These things are going to be filled with beer. And then that beer is going to sit there in those barrels while we wait. And wonder. And wait. And wonder some more. Chances are it’s going to come out even tastier than it was when they put it in. And then that beer is going to be made available for sale and we are going to be a happy, happy beer-loving region. FULL STOP.

• Pivoting away from Nova Scotia now, Fredericton’s TrailWay has released another brand new small-batch beer this week, their second iteration of a Hoppy Sour Ale. El Generico was kettle-soured with a Lactobacillus pitch, and heavily-hopped with Hallertau Blanc, a German variety that has been referred to as the country’s version of Galaxy. Expect notes of grapefruit, passionfruit, and a unique flowery-fruity character from this hop, to go along with the sourness and crispness of the beer. At 3.8% ABV, it’s available right now at the brewery only, in cans and on tap for pints and growler fills. Expect this brew to change constantly for awhile, as the brewers at TW experiment with the hop profile.

• Beer fans in New Brunswick have likely noticed Tatamagouche Brewing beers popping up on tap at various bars and restaurants across the province. If you’ve been upset you haven’t been able to take Tata home with you, good news! The first Tata cans should be appearing in ANBL stores any day now. The brewery’s Kolsch, North Shore Lagered Ale, will be the first brand to hit. While it may be awhile before other Tata beers follow, rest assured it WILL be happening!

• In St. John’s, Mill Street Brewpub has been busy getting some beers ready to go – three offerings hit their retail counter earlier this month, and have been moving to the main draught system ever since. The first was Rowhouse, a lager in the Czech Amber style. It features big aromas of caramel, coffee, and graham crackers in a 5.5% ABV and 12 IBU package. The subtle hop aroma from the noble continental Saaz variety should complement the malt flavours nicely. This one is named for the famous “Jellybean” row houses in downtown St. John’s and might be just the thing to get you through Sprinter.

• Next is the Round Da’ Bay, an American Pale Ale, which will hit the taps earlier this week. This style emerged as a New World adaptation of the classic English Pale and Mill Street’s version has big American hop aromas of Pineapple and Grapefruit thanks to a hefty addition of Mosaic hops. It’s 5.3% ABV and a fairly hefty 50 IBU, with a solid malt bill and some sweetness characteristic of the style; it’s also got a touch of wheat to smooth things out and provide some extra body, perfect for a day of dreaming about camping out “Round Da Bay”.

• And finally, we have the return of an old favourite, RDF Hefe. “RDF” stands for the triumvirate of Newfoundland weather, “Rain, Drizzle and Fog.” It’s 5.7% ABV and 25 IBU, same as it ever was, and is a wheat-based ale in the classic Hefeweizen style. With a bright golden color, long-lasting foamy head and classic banana and clove esters from the yeast, this is a malty and refreshing brew. They have also put together a special cask for Mothers Day, with RDF as a base, but adds strawberries and partridgeberries and was primed (carbonated) with an addition of Purity Syrup! Even better, Moms can enjoy a free pour from the pin when they drop by Sunday.

Here are the latest events on our radar:

• The culmination of NS Craft Beer Week is the Full House, taking place at the Halifax Forum Multipurpose Room over the course of three sessions: tonight 6-9PM, and Saturday 1-4, and again at 6-9PM. 32 breweries from across the province will be pouring their best beers, with plenty of great food to keep you happy as well. We don’t have to sell you on this one, we know you’ll want to go! This is your chance to check off beers from across the province that are not normally available in HRM, and to chat with the passionate folks who make them. Also keep your eyes open for booths from Mashed In Beer Gear, The Brewnosers, 902 BrewCast, and Ladies Beer League.

• If you won’t be able to make it into town Saturday for the Full House, we highly suggest dropping by the Townhouse Pub in Antigonish to grab a pint of Half Cocked Brewing’s beer. Located in North Grant, and launching this summer, HC has been brewing up some pilot batch with Terry on the small system upstairs, and is debuting another one Saturday in the Pub. And of course, while you’re there, be sure to grab a pint of Terry’s Bitter, or Stout. Keep an eye on Half Cocked’s Twitter and IG to find out when it goes on tap.

• Whatchagonnado on Sunday morning when the grim reality that Craft Beer week is over and your white charger-pulled carriage has turned back into a pumpkin hits you like the proverbial ton of bricks? We suggest you give some consideration to heading on down to Good Robot where they’re promising to triage that hangover and maybe help you get ready to face interaction with normal people again. Festivities start with Yoga in the beer garden at 11am (Yeah, 11am. You think you’re going to be up before 11? Pffffft.) From there, it’s coffee and beer pairings featuring Bottleneck Coffee Co. (strangely now spelled “Low Point Coffee”) and some of the most crushable and sessionable (read: low alcohol) beers from various NS breweries. Rinaldo’s will be there to help you get some food in that troubled tummy and there will be an oxygen bar to recondition those lungs after that pack of darts that you totally don’t remember buying. This event is “Come as you Are”: wear your hangover outfit, whether that’s bathrobe, pyjamas, loungewear, three-piece suit with tails, whatever. But come out, and lament the end of Craft Beer Week in style.

• Up on the Rock, the ladies of Port Rexton Brewing are planning a big presence for the BBQ tap takeover tomorrow, Saturday, May 13th, at the Merchant Tavern in St. John’s. A bevy of PR beers will be available, along with Texas BBQ from Toronto’s renown Smoke Signals Barbecue, and additional libations from Lot 40 (Canadian Whisky of the Year) and JP Wisers while brand ambassador Dave Mitton teaches a master class on Whisk(e)y. If any of those things strike your fancy, let the Merchant Tavern know, remaining bookings for this one are likely pretty low!

• As if they need to reinforce their status as utterly mad men and women, the motley crew of saucy suds slingers at Stillwell have upped the ante once again by scheduling, get this, a Tuesday Tap Takeover for May 16. Seriously. Tuesday. And this isn’t some mincing, fraidy-cat, “not-sure-how-this-brewery-will-go-over-in-Halifax thing,” this is the very successful, multi-award-winning Sawdust City Brewing Co. out of Gravenhurst, Ontario (“Gateway to Muskoka” is the phrase you’ll recognize if you’ve ever driven that stretch of highway). Bringing core favorites like the Lone Pine IPA and Twin Pines IIPA, as well as collaborations that became regular offerings like Little Norway Pale Lager originally brewed in Norway with Arendals Bryggeri, and some new school collaborations with Southern Ontario bright lights like Burlington’s Nickelbrook, Toronto’s Bar Hop and Ottawa’s Tooth & Nail, Stillwell’s going to do their very best to get you fired on a Wednesday morning. Maybe be careful with the Long Dark Voyage to Uranus (Imperial Stout, 9.5%), the 11.05 (Belgian Tripel w/ Brett, 11%), the Princess Wears Girlpants (American Saison, 9%), and the Old Dirty Bastard (Barrel-aged Saison w/ Brett, 10%)? There’s lots more besides those ones, the full tap list is on Stillwell’s Twitter feed.

• The Moncton Beer League is holding their second Flights ‘n Bites: Whisky and Beer edition on Thursday, May 25th at Bistro 33 in downtown Moncton, from 6:30-9:30 pm. Featuring a variety of pairings of Whisky, Scotch and Bourbon with craft beer, food items from Chef Marc Surette will also play a role. Tickets are $55 each and are available now, and also include a custom-made Belgian-style glass to keep.

• And in other MBL event news, tickets are also now on sale for the next Urban Beer Hike, being held on Saturday, June 17th. This downtown Moncton walking tour will take you to five beer bars where you will sample multiple craft beer and food pairings at each location. The event runs from 1:15-5:30 pm; tickets are $49 each. Follow along on the event page for updates as to which bars will be visited, and where to meet for the beginning of the tour.

A few more beer-droppings to tell you about before signing off this week:

Hammond River has released a new iteration of their Two Rivers Black IPA (originally brewed with Big Axe), with this one being hopped entirely with Citra. Look for this one (7% ABV, 77 IBUs) at your favourite HR tap account.
Petit-Sault now has their summer seasonal Witbier, Tante Blanche (4.7% ABV, 18 IBUs) back on shelves and on tap in local bars, just in time for warmer weather (it IS coming, right?).
– Mahone Bay’s Saltbox Brewing has canned up a small run of their Dynamite Trail Hefeweizen, Holy Mackerel Pale Ale, and Nun on the Run Cream Ale. Grab them from the brewery for the perfect cottage accompaniment, and ask for them at your favourite local establishment, including Oh My Cod.
– There are rumors afoot that Stillwell is gearing for the opening of their Beer Garden on Spring Garden Road, possibly as soon as later this month. Stillwell Brewing is also apparently brewing up something special in the lager vein specifically for the venue, and communication with Backoos Korean Food about a Beer Garden pop-up have allegedly taken place. Summer 2017 is fixing to be immense.
Unfiltered‘s monster of a DIPA, Warning Label (10% ABV, 100+ IBUs), has returned; big, bold, and hoppy, this batch differs from the first in that no oak has been added this time around. Drop by Charm School today to get your fill (but go easy, ok?).

Happy Friday folks! Before you bolt out the door to don your costume and drink beer straight from a pumpkin, check out the latest beers and events in our region this week.

Good Robot released a new beer earlier this week, the name of which is almost as hard to type as it is to say – HFXtraterrestrials StankoniAle (God bless copy and paste!). Described by the brewery as a “fruity wheat with southern heat”, think of it as a spicy Berliner Weisse. The grist is composed simply of Wheat and Pilsner malt, with a bit of Acidulated malt thrown in to lower the pH. Hopped entirely with Sorachi Ace, further additions of lemon zest, orange zest, and red Thai chilies help round out both the aroma and flavour with more fruit characteristics, as well as heat. This golden, hazy, effervescent beer was launched on Wednesday during their Player’s Ball event, accompanied by music, soul food, and classic cars. Super-sessionable at just 4% ABV, it’s still on tap now at the brewery taproom; you’ll likely see it across the HRM this weekend as well. Be sure to check our Events listing below for GR’s busy weekend.

• There’s a brand new beer on tap at the Big Tide brewpub, ALTar MatrimoniAle, which was brewed with Uncorked Tours‘ own Gilliane Nadeau earlier this month. Launched at Nadeau’s engagement party at the brewpub, it’s an Altbier that was lagered for a short while, in order to mimic how the beer style was originally brewed when it originated in Germany. Amber-coloured, and drinkable in quantity at 4.8% ABV and 42 IBUs, featuring Pale Ale and Caramunich malts, with Noble hops for a well-balanced brew. The beer is available for pints and growlers now, and will be making a return next summer to celebrate Nadeau’s wedding.

TrailWay has brought back Good Aura, hitting taps earlier this week. This hoppy Amber Ale was originally brewed in honour of Aura, the beloved dog of Dan Mason, TrailWay’s co-brewer and co-owner, a rescue pup from the Fredericton SPCA. The beer has a grist with multiple malts, including Crystal, Munich and Rye, giving it an amber-coloured (and, of course, hazy!) appearance. Hopped with plenty of Mosaic and Summit, this 7% ale combines the best-of-both-worlds from both the American Amber and American IPA styles. Every time Good Aura is brewed, TrailWay will make a donation to the Fredericton SPCA.

• Up on the Rock this week, YellowBelly Brewery has released a variation on their tried and true namesake Pale Ale. Normally kettle hopped with Nugget, Cluster, and Super Styrians and then dry-hopped with Ahtanum to accentuate piney, floral and citrus notes, this batch is solely smashed with Mosaic (HBC 369) hops from start to finish, yielding heavy resinous, piney, tropical and citrusy flavours. Beautifully described by Brewmaster Liam McKenna himself with the note, “Smells like a frisky ocelot in a pine forest eating a massive tropical and citrus fruit salad,” it has all the hallmarks of the original (a sessionable 4.5% and a reasonable 40 IBU). Speaking of the original, we are assured that the standard YellowBelly Pale Ale will continue to be served alongside this batch, but for those with a nose for the modern, dank, citrus and tropical mashup that is Mosaic, it’s available now in the pub and hopefully next week in bottles.

• The new, experimental beers continue to roll out of the General Store, the Picaroons Saint John headquarters. Now on tap is The Power’s Out Pumpkin Ale, brewed in “honour” of the frequent power issues the location has experienced since opening. Brewed with real pumpkin and “healthy, though not overwhelming” amounts of cinnamon, ginger, nutmeg, and allspice, this is quite-sessionable take on the Pumpkin Ale style, weighing in at just 4.7% ABV. As with their other special releases, this is available on tap only at the General Store, and for a very limited time, so drop by for your taste ASAP!

• As we mentioned last week, check the taps, and shelves, for a bevvy of returning favourites from Tatamagouche this week: Blue Bales, their Blueberry Wheat returns with the harvest berries, resulting in a softer and sweeter finish than the earlier batch; Full Circle American Wheat, first brewed last year with help from the crew at Field Guide, featuring Tata’s own Cascade hops, aided by some late Huell Melon and Mandarina Bavaria for a big candied citrus aroma; and Ging’ Sync: Rye, Rye, Rye, brewed with more than 5 kg of ginger in the kettle and hopback to complement the Horton Ridge Malt Rye used in the grain bill. Growler fills and cans of all three are available now at the brewery, and these will be showing up on the taps around HRM this weekend.

• Nackawic’s Big Axe Brewery has released a new beer this weekend, a Peanut Butter Chocolate Milk Stout. Modeled after the favourite Hallowe’en (and year-round) peanut butter and chocolate cup treat, this 5.2% ABV beer has a lighter body than their Shakesbeer Chocolate Oatmeal Stout, with a nice caramel malt and ligth roast, with the addition of lactose gives a slightly sweeter flavour, giving a nice base to the significant PB aroma and flavour. Actual Reese cups were added to the brew, as well as dark chocolate. It will be available in Fredericton at Isaac’s Way and the James Joyce pub, and a single keg heading to Cask and Kettle in Saint John. And for those who make the trip to Nackawic, those who show up in costume this weekend will receive a 10% discount on pints.

Garrison Brewing is launching a pair of beers this weekend. Returning for the season, just in time for International Stout Day on Nov 3, is Martello Stout. Weighing in at 5.0% ABV and 30 IBUs, it features lots of roast, chocolate and coffee characteristics. Available at the brewery now, and at the NSLC and private stores shortly. The second launch of the day is Test Batch – Code Name: Juicy. This 8.0% Double IPA features a tons of CitraElla, and Mosaic hops, to the tune of 75 IBUs, for a floral and fruity blast from these special varietals. This test batch is only available in 650 ml bottles at the brewery now.

• And in upcoming brewery news, Half Cocked Brewing has jumped onto the scene in North Grant, NS, near Antigonish. Local brothers Dave and Greg Oicle, together with partners Matt Thomson and Ryan MacPherson, will set up on an old chicken farm (hence the name…), which they have already prepped to begin growing hops in the spring. Long time homebrewers, they are currently working with a Sabco Brew-Magic system, a favourite for small and pilot breweries in our region. Follow along on their progress toward opening in the spring on Facebook, Twitter, and Instagram, and we’ll grab the full scoop from them closer to launch.

Check out these events happening this weekend, and in the near future:

• Happening right now, is the inaugural brewday for the Gander Homebrew Club. Spearheaded by Sam Newman, one of the principals of the in-development Scudrunner Brewing, and David Jerrett, the group and event are a way for local beer enthusiasts to get together and share their love of the hobby. Brewers, and fans, of all skill and interest level are encouraged to drop by to meet, lend a hand, and make plans for future brewdays (and the beer nights that follow). More details can be found at their FB event page, and you can reach out via Twitter to find the location details. And look for Scudrunner to launch their brewery in Gander in Spring 2017.

• Fredericton’s James Joyce Irish Pub has an exciting new addition to their 20+ tap lines – cask ale! They’re officially launching the option of purchasing “cask ale” – beer that is packaged in a pin or firkin before fermentation is complete, allowing it to finish and carbonate in the cask from which it will be served. It is usually less-carbed than kegged beer, and served via hand pump. To celebrate the addition to their lineup, they are holding an event tonight, starting at 5:00 pm. A couple of special Maybee Brewing casks will be on, their Work Horse IPA and Stone House Tripel, both of which have been aging with Brettanomyces yeast. The pub plans to run casks on a daily basis, once a steady supply starts trickling in. There’s no cover to attend tonight, just show up and pay by the glass! And be sure to drop by Maybee’s spot Saturday after 6:00 pm for live music, and the launch of their Top Secret Hallowe’en beer, Give up the Gose, a 4.5 % ABV German-style sour, brewed with coriander and sea salt, with a unique twist of Chocolate Wheat malt for an unexpected dark appearance.

• After a busy inaugural summer season, the Port Rexton Brewing tap room will closing this weekend. To ensure they cap the season in style, they are holding a Hallowe’en Bash October 29th. Show up in your best costume at 7pm, and party the night away at your friendly local taproom. And for those making the trip from Town, there are a pair of nearby spots still open for the season, where you can rest your head. Fishers’ Loft (with whom they brewed the Gardener’s Gose) is nearby for your accommodation needs, as is Sherwood Suites. And fear not, PR fans, with the tap room closing, that just means more opportunities to grab a pint in town. Keep an eye on their social media to see when and where their next kegs will drop!

• Halifax’s Good Robot are holding a series of events this weekend to celebrate Hallowe’en as well.
FridayElectric Circuit Party, 10:00 pm. Retro dance party to kick off the weekend.
SaturdayJack-o-Lantern Contest, 12:00 to 6:00 pm. Drop by with your pre-carved pumpkins (or other gourd, veggie, or fruits) between noon and 6 for your chance at some prizes.
N̶o̶t̶ your Granny’s Halloween Party, 7:00pm. Cheesey Costume party and contest, Rinaldo’s sandwiches, and Black Buffalo Records spinning tunes.
Take Sunday off to recover, and then…
MondayEverything’s Fine: An Interactive Halloween Show, 6:00pm. This ticketed event is sold out, but the doors will be open to the public at 10pm. Black Sheep Restaurant will be serving food onsite.

• Those within striking distance of the Metro Halifax area are reminded of the Battery Park Beer Bar’s second tap takeover, this time featuring Boxing Rock Brewing Co., happening in Dartmouth on Thursday, November 3rd. It will feature familiar favourites, fondly-remembered (or possibly forgotten) brews from seasons past and some brand new bangers. You’ll definitely be seeing the return of Hop Springs Eternal White IPA, created as an entry for this year’s Black Box Challenge competition, Over the Top, the Cranberry Sour from this summer and For the Love of Grimace, the Blueberry Berliner Weiss collaboration with Big Spruce Brewing. Rumor has it you’ll also see a brand new collaboration between Battery Park and Boxing Rock, in the form of an India Brown Ale. Plenty more taps are yet to be announced, keep an eye on social media (especially @BatteryBeerBar and @boxingrockbeer) for more tap reveals as the date approaches.

Schoolhouse Brewery is continuing their First Thursday Growler Evening next Thursday, November 3rd, 5 to 9 pm. They will be giving tours of their new facility at 40 Water Street in Windsor, adjacent to the TAN Coffee. Check out their progress, and grab a growler while you’re there!

• Next weekend, on Sunday, November 6th, the Atlantic Canadian Beer Awards Dinner & Gala will take place at the Stubborn Goat Gastropub. This is the culmination of the ACBA event and a chance to rub shoulders with both your favourite brewers as well, no doubt, as a few of the region’s beer cognoscenti as they converge for a multi-course dinner expertly paired with some of the region’s award-winning beers. The event starts at 6pm with dinner served at seven. Tickets for the event are $88.50 per person (which includes gratuity, but not taxes and fees, which run about $20 more). Whether you’re up for the gala or not, we’d like to remind everyone of your chance to vote for the People’s Choice Award for the top beer and top cider in the region for 2016. The list has been kept to those beers and ciders entered in the friendly competition, otherwise it would probably top out at 1000 different different offerings.

• The Inaugural Cape Breton Beer Fest is happening November 19th at the Cruise Terminal in Sydney. There will be thirteen breweries and cider houses from around the province in attendance for the Afternoon (2:00 to 4:30 pm) or Evening sessions (7:00 to 9:30 pm, with VIP tickets available for 6:00 pm entry). Grab your tickets online today.

• The Canadian Association of Professional Sommeliers – Atlantic Canada is holding a few beer courses in Halifax in the coming months. They are holding a Certified Beer Professional Course November 26th and 27th, preparing students to pass the online Cicerone Certified Beer Server Exam. An introduction to the history, production, styles, and service of beer. Perfect for professional sales agents, hospitality professionals, or budding enthusiasts. Register online, or email for details. And keep an eye on their Beer Courses page, as they are adding to their portfolio all the time.

A few more parting shots before we sign off this week:

– After a brief hiatus, Unfiltered has once again released their very popular Double Orange Ale (7.5% ABV, 100+ IBUs), a SMaSH beer featuring 2-row malt and Citra hops; currently on tap for fills and pints at Charm School, and finer beer bars/restaurants in the HRM and beyond.
ANBL Growler stations are featuring a wide array of beers from Garrison, Pump House and breweries from outside the region this week. And they have recently expanded their growler filling station to include Moncton North, located at 1866 Mountain Rd, bringing the count to six locations. Look for their expansion to continue to more locations, as the growler program has certainly been a hit for the ANBL, breweries, and drinkers alike.
Sober Island Brewing‘s Kickstarter campaign is entering its final week, giving you just a few more chances to be a part of their expansion, while grabbing some swag for yourself. Be sure to take part today! Keep an eye on their social media pages to keep abreast of their new brewing location at Henley House.
– Local musicians Dave Gunning, JP Cormier & Jamie Robinson dropped by Uncle Leo’s Brewery this week, and brewed up a new Pale Ale, named Sunburst. Look for more details ahead of its launch mid-November.