Long Bay Brewery

All posts tagged Long Bay Brewery

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!

Rothesay’s newest brewery, Long Bay Brewery, launched with a soft opening in late June. Owned by husband and wife team Sean Doyle and Julie Young, the brewery has spent the summer filling growlers of their two flagship beers for locals and tourists passing through. We recently chatted with Sean, who is also the brewer, to find out a little more about what makes Long Bay tick, and what they have planned for thirsty New Brunswickers in the coming months…

Can you tell us a little bit about yourselves?
We both grew up in the area and are here to stay. We spend most of our free time chasing our three sons around, tending our large vegetable garden, and taking care of our chickens.

How did you get into the world of beer?
When craft beer first started to become available it was tough to come by, and we didn’t necessarily have the money to spend on it either, so we had to take matters into our own hands. After a few years goofing around with brewing kits, I built an electric all grain system at our house to really dial in a few recipes. I spent a big part of my career as a biologist, so I really connected well with brewing and became deeply interested in the biology and chemistry involved in making good beer. With my love for the craft, and Julie’s experience in customer service, we decided to make the jump.

What is the culture or ethos of the brewery?
Our culture here is all about making the best beer we can, by using high end ingredients. I know this sounds like your same old story, but we take it to great lengths. For instance, we only use liquid cultures of yeast, we choose to use specialized imported grain by the bag instead of solely 2-row, and we use really high quality hops from a local supplier that are spot-on. This mindset certainly isn’t cheap, but when I was home brewing I decided pretty early on that if I was going to put in 10+ hours brewing a batch, I wasn’t going to do it without the best ingredients I could get. We definitely brought that same ethos with us here to the brewery.

Long Bay Brewery, 82 Marr Rd, Rothesay, NB

Can you tell us about the beers you’ve launched with? Any plans for seasonals or one-offs in the works?
At first we are offering two core beers:

Bantam APA – This is a recipe we had brewed at home for years. It’s a 5.5% ABV Pale Ale that has huge hop aroma, but is quite low in bitterness (40 IBUs). It’s a very approachable, dry beer that we always had on hand at home in both the winter and summer months, and it became a staple style for us. We use Cascade and Centennial hops supplied by Darlings Island Farm, where the owner (Josh Mayich) pelletizes them under low temperatures before packaging, which really preserves the hop oil and makes for a really unique aroma in the final beer. We also use Citra, which is an amazing hop for any hop forward ale, in our opinion.

Chalice Belgian Ale – This beer is a super dry, deceivingly strong beer that was also a popular beer for us at home. To me, yeast selection is just as important to a Belgian beer as hop selection is to make an IPA, so it took years for me to find the right strain. So, to make this beer exactly the way I liked in bigger batches, I had to send my house Belgian yeast strain to Escarpment Labs to be grown up to commercial sizes. It’s a 6.5% ABV Belgian Blond ale, with all of the aromatic characters you would expect from a Belgian beer. It has been really well received with our customers so far, so we will definitely keep this in the core lineup.

We have a 7% ABV IPA and a Berliner Weisse in the works as well, and I hope to have them ready in the next month or so.

How can people enjoy your beer?
Our big push is to get our beer in bottles in ANBL stores. We bought a small bottler from the folks at Boxing Rock, and are working at getting it up and running. We also plan to have a few pubs in the Saint John area as well soon, but for now, we are selling growlers only at the brewery and don’t have seating for consumption on-site.

Growlers are available at the brewery now, with bottles and kegs available soon

What are the days/hours of the retail location?
We are open Wednesday and Thursday 3pm-8pm, and Friday and Saturday 12pm-8pm. We are closed Sunday-Tuesday for brewing operations.

Do you have some initial accounts in the area lined up to serve your beers on tap?
We have had a few conversations with pubs, but don’t want to go too far until we get a few more batches on. We will be reaching out to accounts here soon.

Have you had any assistance from other breweries/people in Atlantic Canada (or elsewhere)?
We have had a bunch of help from Henry at Boxing Rock. He is really good technically and was a great guy to ask tough questions about steam boiler setup and brewing equipment in general. Another person that helped was Esty (Andrew Estabrooks) from Foghorn Brewing just down the road from us. That guy has a ton of brewing experience and was a huge help with hiccups in scaling up to big brewing gear. This industry is great for support from other brewers and we are definitely going to be the same way when any other brewery needs help.

Where do you hope to see your brewery in the next 2-3 years?
In the next 2-3 years I would like to see us stay right in the we are, but with a few more tanks and a few more recipes dialed in nicely and available in bottles. Really the big thing is I hope the smoke clears a bit so we can get time to experiment a bit with things like Brettanomyces cultures, and make a few solid funky wild beers while keeping the core beers rolling.

For us beer nerds:

What size/manufacturer/type of system are you brewing on? Expected output (monthly, yearly, etc)?
We have a 15 bbl (~1750 L) steam-powered DME brewhouse with 30 bbl (~3500 L) fermentors. We wanted the ability to put out a large volume of beer if demand increases so we went as big as we could. Based on advice from other brewers this was the best way to go.

Long Bay’s 15 BBL brewhouse, from Charlottetown’s DME

Do you have a favorite beer style, beer, or brewery you enjoy drinking?
My wife and I are really into sour and wild beers. The most enjoyable beers I’ve ever made were ones that sat tucked away for a year with Lactobacillus and Brettanomyces in a keg. I know it’s going to be tough to pull anything off like that on big gear since we can’t tie up tanks very long, but eventually we will find a way.

How about a favourite style or ingredient to brew with?
Not sure if you would consider yeast an ingredient (Ed: sure we would!), but to me it is by far the most important and interesting addition to any beer. I have brewed with a huge number of the yeast strains available to brewers and feel like it’s the differences between strains and how to use them that makes brewing interesting.

Thanks to Sean for answering our questions, and best wishes to he and Julie on Long Bay’s endeavors! Be sure to stop by the brewery at 82 Marr Rd in Rothesay for a couple of growler fills at the times mentioned above, and keep your eyes open for their Bantam APA and Chalice Belgian Ale in bottles in the coming weeks. Follow along with the new releases and licensee sales on their social media pages too: Facebook, Instagram, and Twitter. Congratulations!

Good day, craft beer fans! With the beautiful, hot weather upon us over the last week, things have actually slowed down – slightly, and temporarily we’re sure – in the world of local beer… but we’re not complaining! With only about 2,000 words to read this morning – we’ll have you back to reality in no time! Let’s get started…

• Up in Nyanza, Big Spruce has released a beer that’s only been seen once before. Consigliere debuted at the Stillwell Open during Nova Scotia Craft Beer Week back in May, where we seem to recall it placed second in the Pale category. Brewed in collaboration with Brian Harvey, it’s a Rustic Farmhouse Saison that comes in at 4.5% ABV. Aged in Chardonnay barrels from Francis Ford Coppola Winery, it’s been bottled in 650 mL bombers. With a characterful yeast and barrel character, you might consider buying a couple, one to enjoy now and one to set down for a little bit of aging. It’s officially only available at the brewery at this point, but hints on social media suggest that it may make an appearance in Halifax as well, at the private stores, we assume.

• For those who have been eager to see what Chris Reynolds and Kyle Jeppesen have been getting up to in their secret North End Halifax lab for Stillwell Brewing Co, the time is nigh! And for their first release to the public, they’re coming with a Pilsner?! We can hear it now, “But…but…barrels? But…but…Brett?!” but fear not, gentle beer drinker, those beers will come with time. For now they’re bringing us a different sort of different. Inspired by several beers, but most of all Birrificio Italiano’s Tipopils, Stilly Pils is a deep, rugged and unfiltered Pilsner that will stand in contrast to the craft Pilsners we know and love in our region. Continental Pilsner and the tiniest touch of Melanoidin in the grist provide a clean and classic base into which copious amounts of Noble Saaz and German Hersbrucker hops were poured, first bittering to the tune of 38 IBU, then a “wallop” in the whirlpool, and finally a “hefty” dry hopping. Brewed three months ago, after primary fermentation, it underwent a long maturation process at 6°C, with a final cold lagering period before packaging. We’re told that it’s very crisp and dry, with a prominent spicy and herbaceous hop presence and just a bit of lemony citrus. This one will be a true “House Beer”, being poured only at Stillwell and Stillwell Beer Garden starting at open this coming Tuesday, July 25th and on tap just until its gone! We have no idea how much of it they have, so maybe put a push on to get out on Tuesday! We will have a full interview and profile with Chris and Kyle next week, but until then, learn more about Stillwell Brewing, and get Chris’ take on Cellaring beers (what, how, why, etc) in the latest episode of the 902 BrewCast, which dropped this morning.

• The rising trend that is the NEIPA (North East IPA, or New England IPA) continues on, with Tatamagouche Brewing throwing their hat in the ring with Fog Lights. Their very first stab at the cloudy, juicy, super-hoppy style involves a grist of 2-row, Horton Ridge Pale malt, oats and spelt, and hopped (at the end of the boil) with copious amounts of Amarillo, Azacca and Huell Melon. Fermented with Foggy London Ale yeast from Escarpment Labs, the beer was dry-hopped with all three varieties during and after active fermentation, giving aromas and flavors of ripe fruit and dankness, with a smooth, soft mouthfeel. Sound good? Well, if you want some, it’ll be on tap only at the brewery and their regular accounts, with deliveries hitting Halifax yesterday. Go out and find some quickly!

• Dartmouth’s Brightwood Brewery will soon be releasing their special collaboration beer – Le Tigre – that they brewed recently with the Ladies Beer League. Brewed with Midnight Wheat malt to darken the color and add some roastiness (but, being a dehusked malt, it doesn’t add much in the way of acrid flavors), the beer was hopped with Galaxy, Green Bullet, and Mandarina Bavaria to around 40 IBUs. Blood orange peel was also added to the beer, making it taste like, according to the brewery, a Terry’s Chocolate Orange (yeah, like you really needed that link!). At 5.5% ABV, look for this one to be kegged and released to select accounts sometime next week.

• Next week is the PEI Pride Festival, and Charlottetown’s Upstreet is releasing a new beer to celebrate. Brewed in collaboration with Pride PEI, Rainbrew is a “Strawberry Lavendar Saison” that was brewed with a multitude of ingredients, each representing a color in the Pride flag: red (freshly-picked and pureed PEI strawberries), orange (malt), yellow (French Saison yeast), green (hops), blue (water) and purple (lavendar). Only a very limited amount of this 5% ABV, 25 IBUs Saison will be available; it will officially be released at this Monday’s Upstreet Pride Beer Launch at the brewery, from 7-10 pm. On tap at the taproom will be the only way to get it, so make sure to stop by for a pint!

• And in other Upstreet news, after a brief delay their 2nd anniversary beer, De Novo II, is now available on tap at the taproom, and for takeaway in 750 mL bottles (perfect for aging). For more info on this beer, check out our post from last month. And for you non-beer drinkers out there (wait, why are you reading this?), Upstreet has launched a line of non-alcoholic soda, Day Drift Craft Sodas. Available in three flavours: Strawberry Rhubarb Basil, Apple Ginger Elderflower, and Spiced Malt Cola, they can be purchased at the brewery, and at restaurants and retailers across the Island.

• During last weekend’s hugely successful Big Axe Craft Beer Festival, host brewery Big Axe launched two new beers, both of which include an interesting ingredient – glitter. Co-owner Tatiana Cole did some research and located a source of edible glitter, and incorporated it into both beers. First was Northern Lights Glitter Stout (5.8% ABV), which is their flagship Shakesbeer Chocolate Oatmeal Stout without the chocolate; the goal was to create a fun beer for the festival that would look good in the sun. Next is the Firefly Pale Ale, an APA brewed with Maris Otter and Light Munich and hopped with Amarillo. At 5% ABV and 40 IBUs, the addition of glitter certainly helps this one live up to its name. If you missed out on the festival, you can still find both beers on tap at the taproom in Nackawic; there is the possibility that they will be available on tap elsewhere in the future.

• We’ve got your weekly Good Robot updates right here (do these people actually sleep?)! They now have a third iteration of their Shocking Pink on tap at the brewery: while still a Radler version of their Goseface Killah (with pink lemonade and organic teas added), this new batch also incorporates another pink ingredient: unsprayed beets (shredded and cold-steeped) from Elmridge Farm. Drop by the brewery for a taste, pint, or growler. For next Tuesday’s Beta Brewsday, Dominique Jure and Kelly C. have brewed up Wit’s Up Doc?, a Witbier with Pilsner, Wheat malt, Flaked Oats. Hopped lightly with Tettnang to 14 IBUs, this super-sessionable (3% ABV) Belgian-style ale also features… carrots! Grated and added at the end of the boil, the brewery guarantees your vision will actually be improved by the time you leave the brewery.* And finally, today’s Cask in the Sun will be Rhubarb Elderberry Goseface Killah – no description is necessary.
* Not a guarantee

• Back in late May we put out the word that Garrison was looking for folks to bring in their rhubarb in exchange for future considerations at the brewery. The response was excellent and once again a beer has been made to feature all those lovely tart stalks. It’s Rhubarb Saison! is in the Saison style, weighing in at 5.1% ABV and absolutely no IBUs. It’s got “a pale orange hazy colour and juicy acidity” that should match nicely with hot weather. You’ll find it at the brewery today for samples and fills, and hopefully you’ll also be seeing it at some licensees as early as this weekend.

Nine Locks launched a brand new beer at their Battery Park Tap Takeover yesterday, SMaSH and Grab. The Wheat (Single Malt) and Amarillo (Single Hop) beer weighs in at 5.8% ABV and 22 IBUs, and features a hazy blonde appearance and a nose of citrus and grapefruit, with a light characteristic wheat note. If you were not able to Grab the beer on tap yesterday, fear not, as it is available at the brewery currently, and will see release to licensees and private beer stores.

Gahan House Harbourfront (Halifax) has a pair of new beers available on tap today, courtesy of Brewmaster Kyle Jeppesen: Belgian Tripel is a 9.4% ABV golden beer, brewed in the traditional Belgian style, using Pilsner and Wheat malts, and a characteristic yeast. Lightly hopped to under 40 IBUs, this beer may be high in alcohol, but because of the high carbonation and lighter body, it is quite refreshing. The second beer to hit the taps may have a familiar name, but is a brand new beer. Today’s release of Crosscurrent Pale Ale was fermented using a Belgian Ale strain of yeast, offering a lower finishing gravity (and drier finish) and iconic yeast spiciness. The base recipe, consisting of pale malts with flaked oats and wheat, and hopped to 32 IBUs with Magnum and lots of New Zealand hop Dr. Rudi, remains the same, but the difference between the two versions is certainly apparent. Both the Tripel and Crosscurrent are available on tap at Gahan today, with the CC on tap at their outdoor Beer Bar patio, and both are also available to take away in 0.95l crowlers (can X growler cross).

What’s happening in our region this weekend? Check it out!

This weekend is Port Rexton Days, with a slew of events taking place Friday to Sunday in the Bonavista town. Part of that celebration is to mark Port Rexton Brewing’s First Anniversary! The brewery will be open all weekend, and taking part in events Saturday, namely an all-ages Street Fair adjacent to the brewery from 1-5pm, live music at the brewery from 5pm, plus axe throwing, a new beer release or two, and plenty of other fun. There may even be a few tickets available on the Axes & Ales Tour Bus, organized by St. John’s Beer Tours, leaving from the big city that morning.

• A reminder that Sociable! is being shown at Digby’s Roof Hound brewery and restaurant tomorrow evening at 9:00, with filmmakers Helen and Chris on hand to chat about the NS Craft Beer scene, as well as filmmaking. To celebrate, Roof Hound has invited the brewers from Heritage Brewing, Lunn’s Mill, and Schoolhouse Brewery to take part in the fun, and pour a keg of their beer. Your $5 cover fee will go directly to the filmmakers, so support local beer and art in a fun night!

• Earlier in the year, we told you about a new series of events where craft beer meets comedy. Brew Ha-Ha! has taken place at The Company House in Halifax a few times now, each time featuring the beers of a different local brewery. Now they’re taking the show on the road, with comedian Frank Russo and his special guests doing three nights in a row in the Annapolis Valley, first at Schoolhouse Brewery next Friday, July 28th at 8:00 PM, the following night, Saturday, July 29th at 8:00 PM, at the Port Pub & Bistro in Port Williams, and Sunday, July 30th at 3:00 PM, at L’Acadie Vineyards in Wolfville. Ticketing and specifics vary for each, so check the Facebook event pages for more details. Brew Ha-Ha! will also be returning to The Company House a week later, Saturday, August 5th, to feature Schoolhouse beers and a night of comedy in Halifax. Tickets are $20 in advance, $25 at the door (DD tickets available for $10), and include 3 8oz pours of Schoolhouse beers and a chocolate pairing along with the show.

Just a pair of news bites to leave you with this week…

Long Bay, Rothesay’s newest brewery, has only been open for a few weeks, but look for bottles of their first two beers – Bantam APA and Chalice Belgian Ale – to be available at local ANBL stores hopefully by sometime next month.
Picaroons has released the latest beer in their Pivot DIPA series, Pivot #4 (8% ABV); this batch features Citra and Simcoe hops. It can be found both on tap and in bottles.
– We have more details on Pump House Brewery’s Growler Fill station that we first mentioned last week. Their 131 Mill Road location has a retail store now open from noon to midnight daily, filling 1.89L growlers and 0.95L crowlers of any and all of their current offerings, plus 6- and variety-packs of the bottled and canned offerings.

Happy Friday, and the beginning of a long weekend (maybe… depending on your job I guess?)! Unfortunately, the weather isn’t looking too hot for celebrating Canada’s big 150, but don’t let that stop you from getting out and (responsibly) enjoying some of the fine local beer in your area. And speaking of fine, local beer, we’ve got some news to report on just that very subject…

• Bathurst, New Brunswick will soon be the home to its first craft brewery, as Four Rivers Brewing Co. is planning to open their doors this December. Family-owned and operated, the four owners are currently renovating an entire building to house the 15 bbl (1750 L) DME brewhouse, which will also be home to a taproom. Likely launching with a Pale Ale and Amber Ale, with plenty of seasonals and one-offs to follow, beers will available in growlers, cans, and on tap at licensees across the province. We’ll keep you up to date with Four Rivers’ progress, and will be posting a Q&A with the owners in the future!

• The kind folks at Tatamagouche Brewing don’t want us beer lovers going thirsty, so they’re releasing plenty of brews this week! Let’s get right to it by starting with the brand new ones. First up is Main St. Mayhem, a 6.3% ABV, 65 IBU American IPA brewed with Pale and Pilsner malt, and a bit of Wheat and Rye malt for some extra character. Hopped with Citra, El Dorado, Huell Melon and Mosaic, it was fermented with Vermont Ale yeast to boost that juicy character that we all love even more. Growlers are now available at the brewery, and kegs are in the wild… a limited number of cans will be released next week.

• Moving right along, Tata Brew’s latest kettle-soured Berliner Weisse is next, and they’re calling it Guava Heist. With a base of Pilsner and Wheat malt, and a touch of rolled oats, this beer was aged on organic guava purée. At a super-sessionable 3.6% ABV and 4 IBUs, look for this one to be released next week in kegs, growlers and cans. Curious what the base beer itself tastes like? Well, luckily the brewery racked off some of the “lemony, bright citrus” base beer so visitors to the tasting room could do a side-by-side with the fruited version; a few kegs have also been released to select accounts. Be sure to seek out both!

• Finally, a couple of Tata favourites are returning as well. Their RR#2, a 4.9% ABV, 18 IBU light Lager brewed with Malagash-grown hops, is out now in kegs, growlers, and cans. This time around, the beer was hopped entirely with Mt. Hood – small amounts in the kettle, but with very large hopback additions, giving “very earthy, grassy, and floral” aromas. And Sunrise Trail ISA, one of the brewery’s Session IPAs, is also back for summer, with a slightly-tweaked recipe. The grist still features 2-row and Pilsner malt, but the Wheat has been replaced with Spelt. Hopped with lots of Azacca, as well as some Falconer’s Flight, Hallertau Blanc, and Simcoe (to 30 IBUs),  this one will be around all summer at the brewery, bars, and private stores, with cans even hitting the NSLC by August!

• The latest cider in the Something Different series from Annapolis Cider is now available, for a limited time only. Strawberry Rhubarb is a delicious-sounding blend of the cidery’s cool-fermented dry apple cider with the juice of local, hand-picked ruby red rhubarb and garden strawberries, along with a bit of fresh-pressed apple juice to finish it all off. The final 6.3% ABV, pale-red, cider exhibits “bright notes of juicy strawberries paired with the bold zing of tart rhubarb”, with a crisp and refreshing finish that’s perfect for summer. The Blue Route will be the recipient of the 50 cents-from-every-fill donation for this release. Drop by the cidery today to get your fill!

Garrison Brewing released another sour beer yesterday at the brewery. Sour to the People is a “Strong Sour Ale”, brewed with a simple grist of Pilsner and Wheat malt. Kettle-soured with a Lactobacillus pitch, no hops were added at any point in the brewing process. While the majority of kettle-soured beers tend to be in the sub-5% ABV range, this new brew comes in at 6.5% ABV, and has aromas of green apple, peach, and sweet malt, and more green apple and lemon on the palate. Drop by the brewery for a sample and growler fill, and look for this one to pop up on tap around the HRM.

Spindrift has a new beer they just launched yesterday at the brewery, Blood Orange India Pale Lager. With a grist of Heidelburg (a very-light coloured malt), Light Munich, and Vienna, the beer was hopped to 35 IBUs with El Dorado, Chinook, Citra, and Simcoe. Aged on 900 lbs of pure blood oranges, it was then dry-hopped with more Citra, and Mandarina Bavaria… needless to say, we can expect lots of tropical and stone fruit notes to complement the citrus and red berry characteristics of the blood orange. This 5.5% ABV Lager is available now in cans and growlers at the brewery, with the cans likely trickling into private stores over the weekend.

• It’s Friday, which (usually) means that 2 Crows is releasing another small batch brew at the brewery! Crystal Rhythm is a “Brett Session Ale”, a 3.9% ABV, 35 IBUs beer fermented with Amalgamation, an increasingly-popular pitch made up of six different strains of Brettanomyces. With late boil additions of Azacca, Citra and Galaxy, the beer was dry-hopped with Simcoe and a touch of Calypso, and conditioned on lime zest. Described as “dry, crushable, citrusy, and a bit funky”, if all that isn’t enough to make you non-Haligonians want to move to Halifax, here’s something else – like the other small batch releases, it’s only available for pours at the taproom. Dang.

• Though we might be accused of stretching the credulity of “beer-related” on this one, hear us out. If you’ll recall a few months ago, we told you about the magnificent Calvados Foeders brought in by 2 Crows for some barrel-aging projects. As it turns out, beer isn’t the only thing that can benefit from some time in the barrel: a recent trend in coffee is to age green beans in a spirit barrel before roasting them. Dartmouth coffee and cold brew purveyors Low Point Coffee Co. (formerly Bottleneck Coffee) jumped on that train and hit up 2 Crows’ brewmaster Jeremy Taylor for some foeder time for a bean lot from Burundi. Already sporting notes of caramel, candy apple, lemongrass and a faintly floral aroma, it’s now been kissed by decades worth of Calvados which impart toffee and black cherry undertones and some noticeable boozy notes, especially on the nose. The gang at Low Point has brewed a small amount that you can look for to pop up around the city via keg accounts and the remaining roasted beans will be available by the bag. They recommend a one-cup method, be it pour over, siphon, aeropress, cold brew or espresso and would be happy to provide advice to you if you’re lucky enough to lay hands on some of these beans. And here’s where we come back around to beer: one of the popular uses for barrel-aged coffee beans is for flavouring big dark beers known for coffee flavours, such as Russian Imperial Stouts. So if you’re a home brewer with a RIS in the works, maybe consider some barrel-aged beans and making it an extra special batch. Meanwhile everyone else can look forward to the inevitability of a production brewery taking advantage of this new resource in town.

• Newly-opened Heritage Brewing in Yarmouth has already released a new beer, Rusty Truck Red Ale. With lots of malt flavour thanks to a grist of five different types of grain, the 5% ABV beer was generously hopped with Cascade to give a firm bitterness in the finish, as well as some citrus. Available at the brewery for growler fills on Thursdays from 4-8 pm and Saturdays from 10 am-4 pm, it’s also on tap at Yarmouth’s Sip Cafe. And if you’d like to win a Heritage gift card, share your experience with Heritage beer on their Facebook site and tag it with #HeritageMoment; the contest closes at 11:59 pm on July 1st.

• For those of you who miss having access to certain Red Rover one-offs, we have some good news to share: the cidery has announced a new Summer Series, where they’ll be releasing a different seasonal or Reserve blend every second Friday over the summer. First up this week is VeRRy PeRRy, a bottle-conditioned 7% ABV pear blend, which was packaged last year. All of the Summer Series releases will be exclusive to the Cider House in downtown Fredericton, and the Friday Farmers Markets.

• The menagerie on Halifax’s Robie Street known as Good Robot Brewing has a few things on the go this week, starting with yesterday’s return of their summer favourite Leave Me Blue, an easy-drinker in the pre-prohibition Kentucky Common style that’s much like a cream ale, but with a darker colour and more prominent sweetness. Meanwhile their Friday Cask in the Sun (possibly in-aptly named for today) will be their Goseface Killah with Watermelon and Arctic Kiwis. “But arctic kiwis haven’t come into season yet!” you say, to which the wise folks from GR respond, “yes, but we froze some last year so you could have some tasty beer in June!” Look for it to be tapped at 4 PM this afternoon. The Red IPA originally brewed for International Women’s Day back in March, Red Moon Landing, is returning next week with a minor recipe tweak to the grist (Pilsner replaces Vienna alongside Red X and flaked barley) but the same combo of GR’s proprietary bittering blend, Ekuanot and Perle. And finally, this week’s Beta Brewsday falls on a Wednesday due to GR being closed for a “Staff Appreciation Day” (read: digging another trench) on Tuesday. This week’s offering is called Re:Drella and it’s a 6.5% ABV and 28 IBU SMaSH of Red X malt and the super-versatile Australian hop variety Ella. As always, this Beta Batch was brewed by Kelly Costello, this time joined by Dan Hendricken.

• Deep in the downtown core of Halifax, Salter Street’s Tidehouse Brewing is welcoming back a beer that helped them make a splash when they launched in December of 2016. Enigmatic, an ‘India Saison’ marries the yeast character of a classic Saison to the hop-forward flavour and aroma of a modern IPA. This super hoppy batch was hopped with an alliterative assault of Ahtanum, Azacca, and Amarillo for a heavy grapefruit presence with lime zest and a light floral character. Get it at the brewery while it lasts! Meanwhile, the 3 principals behind the Tidehouse brand are going to be taking a well-deserved vacation from the 7th to the 11th of July. Does that mean you’ll be without tasty beer? Hell no! Once again, local home brewers Ian Wheatley and Nick Snell have stepped up to production batches of some of their beers on the Tidehouse system and will be hosting a tap takeover while Peter, Shean and Shannon get to remember what it’s like to breathe for a few days. Lil’Wheatey is bringing a Northeastern/New England IPA featuring big late additions and a double dry hop of Citra and Amarillo  as well as a kettle sour flavoured with raspberries he’s calling The Platinum Tart. We trust that he came up with that name all on his own ಠ_ಠ just like the Lactobacillus culture he grew to do the souring. Nick, on the other hand, will be bringing Smooth Criminal, a crisp Kölsch based on Pilsner and wheat malt that features Tettnanger hops, along with a Saison he’s dubbed Lanky Bastard that was fermented on a Saison yeast blend and hit hard with Mosaic hops. The alternative experience starts next Friday; and fear not, if your hankering is for Tidehouse standbys they’ll be available alongside the guest taps.

Get your butt out the door this long weekend:

• Rothesay’s Long Bay Brewery is officially launching with a soft opening today! Starting at noon, their first two beers will be pouring and available in growlers at the brewery’s location on 82 Marr Rd. The first beer is Chalice, a tribute to the strong blonde ales brewed by Trappist monks in Belgium. Pale, dry and refreshing, it’s a 6.5% ABV, 25 IBU ale that has a “classic spicy character” thanks to fermentation with a Belgian yeast strain and a small addition of Grains of Paradise. Secondly, they’ll be pouring Bantam, a 5.5% ABV and 40 IBU American Pale Ale named for the small but mighty chickens known for their attitude. This one is dry-hopped with classic American hops Cascade and Centennial as well as relative newcomer Citra for an unmistakable citrus hop presence to balance the specialty malts in the grist. So if you’re in Rothesay this afternoon, give a thought to stopping by and welcoming the latest addition to New Brunswick’s family of independent breweries and trying some beer! And if you happen by around 6 PM, you’ll find Josh from PEI hop supplier Darlings Island Farm holding forth on the subject of hops.

• With Canada Day this Saturday, a note about the provincial stores: the NSLC is closed, as is the NLC, ANBL stores are open 10-6, and the PEILC is open. In Nova Scotia the private stores are all open, but be sure to check that your local brewery is open. Breton Brewing is holding a Canada Day Party from 1-11pm complete with live music and beer specials, Quidi Vidi is open from noon for Pints in the Gut and selling the last few cases of the Central City Across the Nation Collaboration packs.

Tomorrow, July 1stBattery Park is holding a Gold Medal Patio Takeover to celebrate the four Nova Scotia gold-medal winners at this year’s Canadian Brewing Awards. Pouring will be Gus’ 65m and Midnight (Glenora Barrel-Aged BSDA) from North Brewing, Stayin’ Alive from Boxing Rock, and Vohs Weizenbier from Uncle Leo’s. The taps open (figuratively and literally) at 11:30 am and will keep pouring (not literally, hopefully) through the weekend, while supplies last).

• The Moncton Craft Brewers Collective is hosting the Canada Day Craft Beer Garden tomorrow, July 1st. Located at Waterfront Park with the other Canada Day celebrations, the tent will be set up in front of the courthouse. Over a dozen beers from the area’s finest craft breweries will be pouring, so pop on down to have a few (or more) and enjoy the fireworks in the evening, along with plenty of games and food.

Stillwell is showing their love for Canada Day at both HQ on Barrington, and the Beer Garden on Spring Garden with summer-themed taps and bottles from around the Maritimes, plus some goodies from Toronto heavy hitters Bellwoods and Burdock (pretty much the only spot outside of the brewery to feature Motley Cru, for instance). Check out the at-opening taplist here.

• Join the crew from The Townhouse Pub in Antigonish in celebrating their Fifth Anniversary on July 4th. Kick it off 4-6pm with Happy Hour and oysters ($2/shuck), two (2!!) cakes being cut and served at 5:30 and 9:00, with food and beer pairings until 10:00, and live music from OQO. It’s sure to be a heck of a time, with plenty of SUDS Club members and neighbours dropping by to wish them well.

• Drop by Roof Hound Brewing just outside of Digby on Saturday July 8th 22nd, for a screening of “Sociable!“, the ode to Nova Scotia beer and those who make it. Filmmakers Helen and Chris will be there to introduce the film and answer any questions about their wild trip around the province filming, and the NS Craft Beer scene.

Hammond River‘s major expansion from a 1 bbl, in-house brewery to a 15 bbl (1750 L) brewery with attached taproom is almost complete. The brewery will finally open its doors on Monday, July 10th., with the beer bar and attached patio accessible for your HR fix! All four of the first beers brewed on the new system (Gammie, Hopflash IPA, Blood Orange Hefeweizen, Blueberry Ale… and maybe even Paisley Park and the Galaxy version of The Vegas SMaSH IPA) will be pouring for pints and growler fills. In fact, you can drop by The Barrel’s Head now for a preview, as they are featuring the Gammie California Steam Ale on tap now.

Just a few more things this morning…

– Halifax’s Unfiltered has brought back another one of their classic DIPA SMaSH beer, this time the Mosaic-laden RSMA. Don’t remember what RSMA stands for? Don’t worry, a growler of this 7.5% ABV tropical fruit bomb will help you forget that you couldn’t remember. Available for growler fills at the brewery and pints and fills next door at the pub starting at noon today.
– The two local breweries taking part in the “Fathers of Fermentation” project, in celebration of the Peter Austin Brew Systems across the country. Sir John Eh-le is being released at both Halifax’s Granite Brewery and Fredericton’s Picaroons Brewery tomorrow. Check out our previous Wrap-Up for more information on the beer and project.
– Charlottetown’s Gahan House Pub has released a new concoction lately, Daily Dose Hard Root Beer. Weighing in at 6.5% ABV, it is available exclusively at the pub for samples, pints, and growler fills.