Lunn’s Mill Beer Company

All posts tagged Lunn’s Mill Beer Company

Happy Friday, beer enthusiasts! The weekend is upon us, and we’ve got a slew of new beers to share with you today. For those of you in and visiting the Fredericton region, we’ll see you at this weekend’s Fredericton Craft Beer Festival (*ahem* Saturday afternoon tickets are still available), and the accompanying events. Be sure to say hi to Shawn and Chris, especially if you see them at the “Drink Like a Judge” table during the afternoon session. And be sure to bring some non-perishable food items (and/or cash) to the Propeller table, as they are collecting donations for Greener Village. For your donations, you’ll get some great Prop merchandise. And again, thanks for all of you who came out for our ACBB Trivia / NS Tap Takeover at the KSAH last night; we had a blast, and thanks to those breweries who generously contributed prizes!

• Good news, Lazy Bear fans! They’ve just released a brand new beer, Carolina, a Belgian Saison. With a simple grist of Pilsner malt and wheat, it was fermented with a special Farmhouse yeast strain that was isolated from South Carolina blueberries by Southyeast Labs. Producing “notes of straw and spice”, there is also a subtle tartness thanks to the light production of acid by the yeast. It was also hopped with Hallertau, and comes in at 5.5% ABV. It was pouring at Good Robot‘s Femmebot event earlier this week, as well as in growlers at the brewery; it may pop up at other tap accounts in the near future. In other Lazy Bear news, we’ll be seeing another beer from them soon, also featuring a wild yeast from South Carolina, but in the IPA style. We’ll definitely have more on that one once it has an official name and full details are available.

• Breweries around the region are using more and more Horton Ridge Malt these days and the Paddy’s Pub locations in Kentville and Wolfville just up Highway #1 are no exception. Horton Ridge Rye IPA was brewed using not only barley malted at Horton Ridge, but Rye that was grown, malted and brewed within a 7 kilometre radius. “A juicy, fruity IPA with a light rye spiciness,” according to brewer Kirsten MacDonald, the Horton Ridge malt provides an aromatic element not as present with other malts. The hops are a mixture of the classic American Cascade, the recent new world favourite Amarillo, and relative newcomers El Dorado and Triple Pearl, all blending together for a citrusy nose and flavour. It comes in at 7.2% ABV and a healthy, but not overpowering, 65 IBU.

• Halifax nano Tidehouse wanted to head up to Fredericton to enjoy the FCBF, but when you’re a 3-person show and everyone’s hitting the road, how do you keep the shop open and not miss a weekend of sales? Enter local home brewer and friend of Tidehouse, Ian Wheatley, and his pal Nick Snell. They’ll be minding the store on Salter Street starting today, providing growler fills to thirsty patrons. To sweeten the deal, Ian was offered the opportunity to do production runs of two of his own beers on the Tidehouse system and sell them alongside two regular TH offerings. You may even see Ian’s beers available on taps around town in the coming weeks; if we hear anything more on that we’ll be sure to let you know.

• The first brew from Lil’Wheatey is The Bellhop, a classic American IPA. This beer took a bronze medal in Hamilton, Ontario, at the Because Beer National Homebrew Competition this past summer. With a restrained malt bill to showcase the hops, and featuring prominent stone fruit and citrus flavorus, the beer weighs in at 6.2% ABV and a reasonable 60ish IBU.

• Ian’s other contribution to the lineup, Tic Lac Toe, is a kettle sour based on a Belgian wheat beer recipe that traditionally uses spice and fruit additions. Blueberries provide a characteristic pink colour and provide a complement to the sourness of the style. A pure strain of Lactobacillus buchneri was used to achieve a very clean sourness. Additional fermentables were added post-souring to bring the ABV into the 5% range, while maintaining a low final gravity for a crisp finish. As with many examples of the style, some spicy hops were added, but with a light hand, resulting in a very mild 7-8 IBU.

• A brand new beer will be available at the PEI Brewing Company today with a solid slate of events to mark the occasion. Big Don Coffee Belgian Blonde juxtaposes a pale, yeast-forward style with coffee flavours more commonly associated with darker brews. The PEIBC team worked with their friends at Receiver Coffee Co to select a bean and roast that would accentuate the fruity and spicy notes of the beer while adding chocolate and citrus elements to the finish. This 7.5% ABV brew will be available in cans from the brewery and, to celebrate the release, Receiver will be running a pop-up shop in house from 11am to 5pm, followed by a sampling of Big Don and a Songwriter’s Circle from 5-7pm. And keep an eye on local PEILCCs for the return of cans of their 8 Cord Double IPA this week, and a special new release coming in a couple of weeks (hint, this required quite a bit of Patience to put together).

• There’s two brand new beers coming out of TrailWay Brewing this week, both of which will be appearing at FCBF. First up is Maple Drip, a 9% ABV “Maple Imperial Stout” released a couple of days ago. We initially mentioned this beer in an earlier post, in conjunction with the NB government providing benefits to breweries that produce beer made with local maple syrup. TW used approximately 60 L of syrup from Briggs Maples, and also added some bourbon-soaked oak chips to complement to give “subtle maple, oak and bourbon undertones”. Next up is a new American IPA, Green Island. It weighs in at 6% ABV and features large additions of three relatively-new-to-TW hop varieties: Cashmere, El Dorado, and Idaho 7. Based on this, we can likely expect citrus, melon, and candy-like notes in the beer, but we won’t know for sure till we try it! In addition to being at FCBF (where they’ll also have Hoppy McHazy and Hu Jon Hops) and tap accounts across Fredericton, both beers are available in cans (Green Island is releasing today).

• There’s a new beer out from Saint John’s Loyalist City, and it should still be pouring in time for St. Patrick’s Day. Fittingly, Black 47 is an “Irish Coffee Stout” that was brewed with Maris Otter and Flaked Barley; the sweet wort from this mash was then blended with wort from another mash of Roasted Barley and black-kilned malt. A small portion of Chocolate malt was added as well, with the resulting blend receiving hop additions of both East Kent Goldings and Fuggles, to 35 IBUs. Fermented cool with an Irish yeast strain, the beer then had some freshly-ground, dark roasted coffee beans added in secondary, along with some cacao nibs. The result of all this work? A jet-black, “medium-bodied dry Stout with a pronounced roasted flavor, reminiscent of coffee and dark chocolate that complements a moderate bitterness and a hint of sweetness on the finish”. Easy-drinking at 4.7% ABV, look for it on tap at the Cask & Kettle, as well as at the Uptown, Eastpoint, and KV ANBL growler stations next week for fills.

• There are two new small batch beers available at 2 Crows Brewing this week, available only on tap at the taproom on Brunswick Street. Neon Nights is an 8.5% ABV Brettanomyces-conditioned beer, featuring some funky and tart characteristics, which was conditioned on burnt orange peel. (Luckily for you FCBF-folks, they will be pouring this one tomorrow) The next truly taproom-only release (can we coin the Attempted Murder Beer Series??) is Panhandle Slim, a Grisette. Grisette is the little sister to Farmhouse Saisons, originally brewed to satisfy miner’s thirst after a long day working underground. Panhandle Slim features a variety of grains in the malt bill, including spelt, wheat, oats and rye, and has been conditioning for 7 months on Brettanomyces, resulting in a refreshing beer with a light body and funkiness. With only one small keg available, this beer will be sure to kick this weekend.

• Does your palate and/or nose like to be challenged when drinking beer? If so, Boxing Rock‘s latest beer, My Mate, may be what you’re looking for! Billed as a “Secret Recipe Stout”, this was brewed as a collaboration with former Gahan/Rogue’s Roost head brewer Karen Allen. As advertised, it contains a secret ingredient; your job is to identify it. Tweet a picture of the beer with your guess of the secret ingredient, and you win a – of course – “secret” prize! The contest closes this Monday at noon. This “savoury, sweet, and well-seasoned” Stout is available at the brewery, and should also be available in bottles today at Rockhead, Bishop’s Cellar today or tomorrow, and on tap this weekend at the Henry House, Battery Park, and Stillwell. (We’re pretty sure they won’t mind you bringing in a box of oranges or rolls of cinnamon or bushel of cucumbers to capture that pic 😉  )

Upstreet will be at the FCBF this weekend, pouring their latest collaboration beer, Rye’D On, brewed in conjunction with Picaroons. That beer will be released next week in PEI, and we can also expect another new one at the end of the month. Go Devil is an American IPA that was brewed with a single malt, Maritime Pale, and generously hopped with Citra, El Dorado, and Simcoe. Weighing in at 6.5% ABV and 60 IBUs, the brewery promises that it packs a “juicy, tropical, piney, and citrus punch”; with those hop varieties, we’re not surprised! Islanders can expect this one to be released at the end of the month, on March 30th.

• Fredericton’s Graystone Brewing is also releasing a brand new beer at this weekend’s FredCraftBeerFest, Patagonia IPA. Based on their Patagonia Pale Ale, they boosted the body, bitterness, and alcohol to bring it up to what they look for in an IPA style. Featuring plenty of tropical fruit and piney resin from the hops, the full-bodied 6.6% ABV, 80 IBU beer is launching tomorrow, with it hitting draft lines at the taproom shortly as well.

• Nackawic’s Big Axe has been very busy lately! They have four new beers, all of which that will be debuting at FCBF tomorrow. First up is their Sumac Sour (4.8% ABV), a kettle-soured beer that has locally-harvested sumac berries added after fermentation was complete. Dark amber with a crimson hue, this tart beer was also dry-hopped to add some fruity hop notes on the nose.

• Let’s move on to their first Lager. Currently unnamed, this is an amber-coloured beer that was fermented cool with a Lager yeast strain, before being lagered at cold temperatures for a period. With a light maltiness in the flavour, it has more hop flavour than expected, thanks to a dry-hop addition. It still comes out with very good clarity, and is quite refreshing at 5% ABV and 25 IBUs.

• The third beer Big Axe will be pouring is a variation on a special one-off brew they poured at last year’s festival, Bootlegger v 2.0 Imperial Stout. The 8.0% ABV beer was brewed with molasses and bitter orange peel, to complement the big body and roast character from the underlying Stout. A pair of casks have been further aged on American oak chips, with those being tapped at the James Joyce Saturday as well.

•  Last, but not least from B.A., is Oatmeal Cream Ale, featuring Extra Pale malt and Oats for a light straw colour, notes of hazelnuts, and a full, silky mouthfeel thanks to the oats. Extremely drinkable, with nice character to keep you wanting more. After the Festival, all four beer will be available at their taproom in Nackawic, and at their tap accounts in Fredericton.

• In important news for Nova Scotia breweries, the lawyer representing Halifax’s Unfiltered Brewing appeared in court earlier this week, following up on their challenge of the legality of the Retail Sales Markup Allowance (RSMA) collected by the NSLC. Arguing that the NSLC (a) does not take part in the production, packaging, or delivery of the beer that Unfiltered (and many other breweries in the province) brews, and (b) does not have the authority to collect what is effectively a tax, lawyer Richard Norman requested the refund of more than $35,000 in funds that had been paid, and that the RSMA be declared invalid. The judge has yet to render a decision, and will do so within the next six months. You can rest assured we’ll pass along information as we receive it, as this will affect all breweries and beer drinkers in the province! You can read more about the original filing, and this week’s hearing online.

Here’s what’s going on this weekend in our region:

• This year’s Péché Day – a celebration of one of Canada’s highest-rated beers, Dieu du Ciel!‘s Péché Mortel – is happening Saturday, March 11th. Luckily for all of us, this year three Maritime bars have been selected to participate! What does this mean? It means that these three locations – the King Street Ale House, Stillwell, and Tide & Boar – will have six different variants of the coffee-infused Imperial Stout on tap for you to enjoy (check out the event poster for a list of all expected). It’ll simply be pay-as-you-go at all three spots, but be warned, this is a big beer!

• After tomorrow’s Beer Fest at the Convention Centre in Fredericton, stumble over to The Snooty Fox for a Tap Takeover by PEI Brewing/Gahan, with live music by The Hypochondriacs starting at 9:30pm. They’ll be bringing ten different beers, including some special releases, so there will be something for everyone to enjoy.

Before we leave you for this week, here are a few parting shots:

– British Columbia’s Central City Brewers and Distillers is releasing a special 12-pack of collaborative brews in celebration of Canada’s 150th Anniversary. Atlantic Canadian breweries Quidi Vidi, Garrison, Picaroons, and PEI Brewing are all part of the Red Racer Across The Nation Collaboration, which we expect to be available at local LCs in the spring. We’ll have details on the four local beers when available, in the meantime here’s a bit more information.
Good Robot managed to get a keg of Red Moon Landing on tap for their FemmeBot event on Wednesday, but due to a chiller issue, the remainder of that AlphaBrew batch won’t be available until this coming Wednesday. Meanwhile, you can enjoy their March Madness Cribbage Tournament on Sunday, March 12, with 32 players and a potential $150 pot, or this month’s Silent Reading event on Thursday the 16th.
– For those of you in the Annapolis Valley, be sure to request your Lunn’s Mill Growler Delivery ASAP, and ask for their brand new Eclipse Black IPA. Hoppy, roasty, and with plenty of bitterness, it’ll get you warmed up after shovelling out from the snow that may be coming our way this weekend.
– Mil Street St John’s has released their Black Bart Brown Ale earlier this week, featuring El Dorado hops. The 5.5% ABV and 35 IBU beer is named after Black Bart, a pirate who terrorized Newfoundland, starting in the 17th century. Look for the beer to be released at the end of the month, or early March.
– If you love the DOA from Unfiltered Brewing, you’ll be happy to hear that it’s back at the brewery and next door at Charm School as of today at noon. Same 100+ IBU. Same 7.5% ABV. Double Orange Apocalypse.

You might think that the last week of February/first week of March would see a bit of a slowdown in beer news — winter’s not quite over, March break is yet to come and the University students are back in class. But if you write a beer blog and you try to keep up with it all, you know better. There are plenty of things to tell you about as the region prepares for one of its biggest annual events, the Fredericton Craft Beer Festival. As well, seasonal beers are being released, plenty of events going on, another new brewery has opened its doors and we’ve received word of another brewery in the works! We’re starting to think there might possibly be something to this whole “Craft Beer Industry” thing.

• The wait is over for local beer fans in Lawrencetown, in Nova Scotia’s Annapolis Valley! Lunn’s Mill Beer held their first growler session yesterday afternoon, with their four core beers available (Charming Molly Blonde Ale, Brickyard Red Red Ale, Lunn’s Pub Ale English Ale, and XPA #1 IPA). For those who contact them ASAP, there will be the first Growler Delivery happening this afternoon, for folks in the Annapolis Royal to Greenwood region. For now, Growler Nights and Delivery will be the best way to get your hands on Lunn’s Mill beer, and we will be sure to let you know when the brewery is set up for samples and pints, as well as draft available at local pubs and restaurants. Congratulations to Mark, Sean, and the whole Lunn’s Mill Crew!

• We’ve received word of another new brewery on the way for New Brunswick, with Valonray Farmhouse Brewing (changed from the initial name, “46th Parallel Brewing”) scheduled to open later this summer in MacDougall Settlement. Founded by Phil and Allison Fontaine, they plan on launching with a small line-up of American-style ales – brewed by Phil on a 1 BBL (115 L) electric system – with Belgian-style barrel-aged ales following within a few months, thanks to the acquisition of twenty 225 L oak barrels. The initial beers will be available at select licensees, as well as some being bottled and sold through the ANBL. The couple will be using 100%-locally sourced ingredients, with some being grown directly on-site. A tap room is also in the planning stages, and will hopefully be open by the summer of 2018. The eventual goal is to become an authentic Belgian-style, Farmhouse brewery within the first few years, including expanding to barrel-aged sour beers. Look for a Q&A with Allison and Phil from us in the near future.

• Early this week, Maybee Brewing released Mars Madness, a Bière de Mars. This style is closely related to the Bière de Garde, a French style traditionally brewed in the early spring, and then cellared for several months to be enjoyed during warmer weather. Bière de Mars, on the other hand, is usually brewed in March and released immediately. It is in some ways similar to a Belgian Saison, especially in that the yeast provides a lot of the character, with a malty backbone from the grist. Mars Madness was fermented at a low temperature to keep the fruity esters in check, and had a lengthier conditioning time than usual for Maybee brews. Described by the brewery as a crisp, refreshing beer, it has “fruity notes of banana and bubble gum, and subtle hints of noble hop spice and clove”. Clocking in at 6.7% ABV and 30 IBUs, this one is available on tap only. For those of you attending the Fredericton Craft Beer Festival next week, it will be available on cask at both the afternoon and evening sessions.

• Dartmouth’s Downeast Beer Factory has a new beer on tap, perfect for the approaching St. Patrick’s Day holiday. Nitro Irish Stout was brewed with plenty of Roasted Barley and Midnight Wheat in the grist, to give lots of the roasted aromas and flavours expected from the style. Both Cascade and East Kent Goldings hops were added, with “a generous amount” of EKG at the end of the boil. Served on a 75/25 nitrogen/CO2 blend to boost the creamy mouthfeel, it’s easy-drinking at 4.8% ABV, and on tap right now at the brewpub.

• With the 2017 Brier kicking off this week in St John’s, YellowBelly Brewpub has released a new beer to celebrate. They’ve released the quintessential American Pale Ale, weighing in at 4.5% ABV and 40 IBU, featuring two dry-hopping rounds with Cascade. The beer is on tap now (and only on tap, no plans for bottles), but they need your help to name it! Hit them up on Twitter or Facebook with your best curling pun name to win a $100 gift certificate. And once this small batch APA kicks, their St Patrick’s Day celebration Patrick’s Pale Ale will hit the taps. This year’s version features Sorachi Ace as the sole hop in the 6.0% ABV, 45 IBU beer.

• After two straight releases of the decidedly less hoppy variety, Unfiltered Brewing is bringing out a beer today to remind everyone just who punches the hoppy dance cards in HRM. And speaking of dancing, the beer is being released in conjunction with the film Goon: Last of the Enforcers, which will be screened in Halifax on March 9 a week ahead of its March 17 release date. Fist of God is a NASHian DIPA in the Northeast IPA style with 100+ IBU and featuring a mix of Citra, Simcoe, Columbus and Mosaic hops for big citrus, tropical and dank aromas and flavors. At 8% ABV, it’s also likely to leave you in a bit of a FoG if you’re not careful. Look for it at the brewery and Charm School pub for pints and fills as of noon today, as well as on tap at Primal Kitchen, Stillwell (from Friday open), and Tom’s Little Havana (who will keep it on tap as long as Unfiltered can supply it).

• And while you are grabbing a pint and/or growler at Unfiltered today, be sure to try the other latest addition to their taps, kombucha from Mad Boocha. Brewed in small batches in the Unfiltered brewhouse, kombucha is produced using yeast and bacteria, fermenting sweet tea into a lightly acidic and refreshing low-, or no-, alcohol drink. Mad Boocha has released several styles of the drink, with a Hibiscus Ginger version available currently for both pints and take-away in growlers at Unfiltered. Keep an eye on their social media pages for more details on the next releases.

North is releasing a new beer today, a Belgian Dubbel named Doki Doki Dubbel. Not your typical Dubbel, this one had a secondary fermentation on black cherries, gives notes of cherry, raisin, and dark fruit in the flavour, along with a light spiciness in the finish. Weighing in at 7.4% ABV, it will be available for growler fills, as well as in 750 mL swing tops. Battery Park will have it on tap, and it will be available at tonight’s North Tap Takeover at Good Robot; it may also appear at other beer establishments in the HRM in the near future.

• Earlier this week Boxing Rock in Shelburne brought a new beer to market in a style not common around these parts, and certainly not one we’ve seen from a local brewery any time recently. Stayin’ Alive is a malty lager in the traditional bock style, fairly high in alcohol and hopped very mildly for a satisfying and filling experience. Originating in the town of Einbeck some 700 years ago, it was commonly brewed and consumed by monks as a means of maintaining nutrition during pre-Easter fasting. Though they eschewed the de rigueur billy goat on the label, Boxing Rock’s version stays true to the style, coming in at 6.8% ABV, with biscuit, bread and roast flavours, smooth bittering and just a touch of noble hop flavor. You can find it now at the brewery, at private stores in HRM, and on tap at tap accounts throughout Nova Scotia. And speaking of taps, Boxing Rock has announced their Legendary Keg Club contest, where the winner will see a beer tap installed in his or her home and Boxing Rock will supply 6 months of beer to stock it! To enter, simply go to the contest page and fill in the blanks appropriately.

• Like Boxing Rock, Saltbox Brewing in Mahone Bay will also be hopping on the seasonal malty German lager train early in March, but with the bigger, beefier version of the bock style, the Doppelbock. Doppel being German for “double”, doppelbock takes the maltiness of the bock to deeper, darker places where more roasty and dark fruit flavours emerge. Doppelbock 1753 pays tribute to the German heritage of the South Shore and is subtitled, “The Winter Beer of Lunenburg County.” This beer features the requisite malty sweetness as well as rich plum flavours, hints of dark chocolate and a slightly warming mouthfeel consistent with the 8.1% ABV. A characteristically low 19 IBU provide slight bitterness to this dark brown brew that finishes with a lingering vinous character.​ A firm launch date has not yet been determined, but watch the brewery’s Twitter feed where it will surely be announced. Late notice addition: Launch Date is March 10th.

• After celebrating their First Anniversary this week, the fine folks at Nine Locks Brewing have decided to give us all the gift of another new beer! Launching this coming Monday, Vanilla Porter will be available on draft and in cans. Featuring three separate additions of vanilla, this full-bodied porter blends dark chocolate and vanilla together in a great brew. At 5.0% ABV and a light 25 IBU, the malt and vanilla are the stars of the show. Keep an eye on their Twitter page for the exact launch details.

• Launching at next weekend’s Fredericton Craft Beer Festival is a cross-Confederation-Bridge Collaboration, between Charlottetown’s Upstreet and Fredericton’s Picaroons breweries. Brewed using the same malt bill, featuring a healthy dose of Rye malt, Rye’d On is an 8.0% ABV Imperial Rye Beer, but fermented with two different yeasts. Upstreet’s Hogie brewed the beer at his brewery in Charlottetown, and then travelled to Fredericton to assist in brewing the same beer on the Picaroons system. In Fredericton, the beer was fermented using Pics’ own Ringwood ale strain, while in C’town, Upstreet used a pitch of lager yeast normally destined for their Commons Pilsner. The result is two different beers with a common origin. You’ll have the first chance to try the beer at the Fest March 11th, and to a wider release at both ANBL and PEILCC stores, and on draft in both provinces on Monday the 13th.

• Hammond River is brewing a new American IPA next week – single-hopped with Summit, this is a high alpha-acid American variety known for providing plenty of orange, tangerine, and citrus character in beer. Going in the dry-hop with the Summit will be lots of freshly-zest grapefruit zest, so we can likely expect a beer chock-full of citrus character! Expect this one to come in at around 6.5% ABV and 60 IBUs, and to start popping up on tap in a few weeks.

And the goings-on keep going strong:

• Head out to Digby’s Roof Hound this Saturday, March 4th, for another Beer Launch Music Event. Kicking off their “Dive Bar Classic Cocktail Series”, they are releasing the Mojito Dry Hopped Sour that we told you about last week. Weighing in at 4.8% ABV, the light-bodied tart beer features loads of freshly zested and squeezed limes and fresh mint. To celebrate, they are holding a live music event that evening, with Hannah-Grace playing from 10pm, after the beer starts flowing at 9pm.

• For those of you in Halifax, drop by Lion & Bright Saturday night from 8pm for a Breton Brewing takeover of their taps. Featuring their core lineup, as well as a few seasonal and fun favourites, there will sure to be something for everybody flowing tomorrow night. Find out more on their event page.

Good Robot continues to keep their schedule packed with goings-on. After last night’s tap takeover at Battery Park in Dartmouth, tonight sees North-end neighbours North Brewing populating 8 of the GR taps completing a craft beer quid pro quo celebrating the collaboration beer Moo Nay Tripel that we told you about last week. On Wednesday, they bring you FemmeBot, a celebration of International Women’s Day hosted by comedian Megan McDowell. They’ll have three new beers on tap: Red Moon Landing, a Red IPA that celebrates the African American women who were key to NASA space missions (and who inspired the film Hidden Figures); Baba Yaga Chaga Brown, an American Brown Ale featuring Chaga Fungus that invokes a supernatural feminine spirit of Slavic folklore; and, Faster Pussy Hat! Kill! Kill! a hibiscus-infused IPA. The first two of these were brewed by female staff of Good Robot, the third by Glee Club member and home brewer, Robyn Vaughan. There will also be guest taps from other breweries with prominent female brewers, including Sober Island, Boxing Rock, Spindrift and Lazy Bear. Much more information is available on the event’s Facebook page and Thursday’s article in The Coast.

• Next week is Fredericton Craft Beer Week, with plenty of events leading up to the grand finale, the FCBF, on March 11th. In addition to these events, the James Joyce will be hosting a New Brunswick IPA Showdown from Tuesday, March 7th to Thursday, March 9th. During this time period, all 25 taps (and a cask) will be pouring various IPA styles, ranging from American to English, White to Black, and beyond! All of your favourites will be on, as well as some new beers, including the first appearance of Saint John’s Loyalist City Brewing, which will have both their Hop Series Cascade and Hop Series Motueka on tap at some point. Be sure to show up and order some flights (and/or full pours) to get your hop fix!

• Also next Thursday, March 9th, don’t forget to stop by the King Street Ale House for their Nova Scotia Tap Takeover and Trivia Night. Lots of great NS beer, lots of easier (we promise) trivia questions from Shawn and Chris… and lots of brewery swag to the winners! Beer starts pouring at 6 pm, with trivia following at 7 pm. No charge to attend, but if you buy a ticket in advance you get a special glass and ten 5 oz pours to get you started. And once you’re done there, maybe you can head down the street to Graystone to sample some beers from their New Brunswick NanoTakeover, where 8 different small NB breweries will have their beers on tap.

Enjoy your weekend, and as always, just a few more things before signing off…

Picaroons seasonal Maple Cream Ale is back; this 5% ale is brewed with maple syrup from local producers Briggs Maples. Available for a limited time on tap at the Roundhouse and Brewtique, and in bottles at ANBL stores.
Tatamagouche Brewing has added a third can to their offerings at the NSLC, their popular Hippie Dippie Pale Ale. Check here for the availability at your local outlet. And watch your podcatching app next #902sday (aka March 7th), as the 902 BrewCast folks (with our own Chris in tow), drop by Tatamagouche to learn about the history of the brewery, and some cool new beers and projects on the horizon.
– Yesterday, TrailWay released the winning American IPA in their first Homebrew Challenge; Hoppy McHazy was brewed by local homebrewer Pierre Gagnon, and is available now on tap and in cans. Only 50 cases of cans were released, but fear not… the beer will be brewed again within a couple of months. Check here for the full details on the beer.

Lunn's Mill

Lunn’s Mill Beer Company will be opening later this month in Lawrencetown, in the heart of Nova Scotia’s Annapolis Valley. Located almost exactly half-way between Digby and Somerset, the brewery will help to serve the population looking to support a small local brewery. Lunn’s Mill is the original name for Lawrencetown, named after John Lunn, who purchased a wood mill lot there in 1760, before being renamed in honour of Lieutenant Governor Charles Lawrence in 1822. Mark Reid and Sean Ebert, along with Chantelle Webb and Chad Graves, are the force behind Lunn’s Mill, and brewer Mark sat down with us to answer some questions about their plans for opening, their brewing system, and beers they’ll be offering.

Can you tell us a little bit about yourselves?
Lunn’s Mill Beer Co. is a partnership of 4 people who live in the Annapolis Valley. Sean and I have been homebrewing all-grain beer together for a few years now, and have toyed with the idea of opening a real brewery for some time. The time never really seemed right, so we just decided to do it anyway. We partnered with Chantelle to focus on food in the taproom and Chad to help with the business side to form an A-Team for the modern age.

How did you get into the world of craft beer?
My interest in craft beer was sparked by a work trip to Belgium which had an unexpected stop at Delirium Cafe in Brussels. That gave me a chance to try a bunch of beer styles I’d never really thought about before, and finding them very enjoyable, I continued branching out and trying different things when I got back home as well. Around 2012, I started brewing all-grain beer, planted a few hop rhizomes in my back yard, and ever since then, brewing and drinking reinforced each other as fun and rewarding activities.
Sean and I met about three years ago and started brewing regularly together a year later. If I recall correctly, the conversation went something like: “Hey, do you want to brew and drink all the things?” “Sure!”
All four of us have been increasingly delighted with the quality and variety of local craft beer over the past couple of years.

What made you decide to take the step into opening a brewery?
I’d been daydreaming about starting a brewery for several years, and after having the “should we? shouldn’t we?” discussion with Sean enough times we decided that the time would never be better than right now. Craft beer is booming, we’ve got a few recipes dialed in, and our home base is smack in the middle of one of the largest remaining brewery-less areas in the province (Annapolis County).
There’s a very strong “support local” culture, and we want to add an excellent local option for beer.

What are your plans for distribution? Do you have some initial accounts in the area lined up to serve your beers?
We’re planning to roll things out in phases. First is growler fills onsite at the brewery at 515 Carleton Rd (Highway 201), with weekly subscription-based home delivery in the immediate area (Annapolis Royal to Greenwood). Shortly after that, we’ll be opening a taproom, and eventually we’d like to start canning beer – all the cool kids are doing it. We have spoken to a few establishments about tap accounts, but haven’t finalized anything yet.

Can you tell us about the beers you will have at launch?
Our initial lineup consists of four beers:
Charming Molly – Blonde Ale – Nice and light-bodied, this beer has just a hint of hops and a crisp, slightly sweet malty character. 4.7%, 14 IBU
Brickyard Red – Red Ale – Rich and malty with a deep ruby colour. 6.2%, 20 IBU
Lunn’s Pub Ale – English Bitter – Copper colour with low-medium bitterness and mild hop character. True to style, it has relatively low carbonation so you can pour a full glass without all that pesky foam. 4.5%, 37 IBU
XPA #1 – The first iteration of our ever-evolving (x = experimental) IPA – Hop-forward, bright and citrusy. Very pale, slightly hazy. Highly sessionable. 5%, 80 IBU
We also plan on offering seasonals as capacity permits: harvest brews with hops grown here in the valley, some darker beers for the darker months including a Black IPA and a Porter, easy drinking patio beers for the summer.
One thing I’m particularly excited about is what we’re calling the Showcase Series. This is where we hope to offer small batches of a recipe brewed two ways, showcasing one small variation at a time – Cascade vs. Centennial hops, say, or 2-Row vs. Maris Otter, or US-05 yeast vs. Nottingham – one tweak and folks can try them side-by-side to see what difference it makes in the final beer. The potential items to showcase are nearly endless, and our aim is to let people gain a better understanding of the different facets of beer.

Lunn’s Mill is using a BIAC (Brew In A Conical) system, where the wort drains/lauters out through the bottom of a colander. Related to Brew In A Bag, a popular technique for homebrewers.

Have you had any assistance from other breweries/people in Atlantic Canada?
You always hear the same answer on this topic – breweries in Nova Scotia are extremely helpful and welcoming – and it’s absolutely true. More specifically though, the folks at Saltbox went above and beyond, giving us a ton of advice early on even when they were extremely busy launching their own business! Boxing Rock graciously invited Sean and I to brew with them after we placed second in last year’s Black Box Challenge (aside: can’t wait to see what this year’s contest brings!) which gave us the bug to take our brewing hobby to the next level. Les Barr at Roof Hound has been great as well with a constant flow of communication, advice, tips and friendly encouragement.

Where do you hope to see your brewery in the next few years?
We hope to see the overall craft beer industry expand and make further inroads with the broader beer-drinking population. As part of that, we hope to contribute to the diversity and quality of local Nova Scotia products by making exciting beers and building an awesome venue to share them! We’d love to experiment with hyper-local brewing, growing ingredients for the beer (and eventually for the kitchen) right at our facility’s 7-acre riverside property.

Do you have an approximate launch date?
Our initial brews are bubbling as we speak! We are aiming for a soft launch later this month (February) for growler fills, ramping up as our production capacity permits. Expect to see us at your favourite craft beer events this spring!

Emptying the colander after the lauter is complete.

Tell us about the brewing system you are using.
Right now we’re brewing on a 1.5 barrel system from BREWHA Equipment in Vancouver. I’m not aware of anyone else in Nova Scotia using their BIAC systems, but we love ours so far. We plan to expand to a 5 barrel system in the future, keeping the current gear as a pilot system and for brewing up the showcase recipes.

Can you share some info on your homebrewing history?
I’ve been home brewing since my university days, though always from those Cooper’s kits. The goal back then was different of course (cheap and tolerable), and things really shifted as I started to drink and enjoy craft beer – I switched to all-grain to see if I could hit a new goal: something delicious that was hard to find locally. I started with the brown ale recipe from John Palmer’s iconic How to Brew book. That very first batch turned out well, and I was hooked. From there I went on to experimenting with different kinds of ingredients, which really sparked the “showcase” idea; brewing up a ton of different SMaSH (Single Malt and Single Hop beers) to figure out the flavour profiles of different hops; then designing recipes to combine them in interesting ways.
Sean and I started brewing together about three years ago, brewing our first attempt at a Black IPA. We worked hard on consistency and repeatability, designed several new recipes, and joked about starting a brewery one day.
Last year I entered the Boxing Rock Black Box Challenge, and with Sean’s help came in 2nd place with a White IPA called Hop Springs Eternal. We’d never brewed a White IPA, but it turned out good enough for Henry and Emily to want to brew it at a commercial scale. The experience of brewing there was great (all of the fun, none of the responsibility!) and made Sean and I have some less joking, more serious, discussions about ramping up.

The conical is jacketed, allowing cold water in the double wall to chill the beer during recirculation,

Do you have a favorite beer style, beer, or brewery you enjoy drinking?
Between the four of us, we have have quite a broad range of favourite styles. My go-tos are hoppy IPAs and sours. Sean is all over Saisons and IPAs. Chantelle prefers dark beers, but also a good hefeweizen. Chad likes a nice crisp lager or a flavourful pale ale. We are all eager to try a new beer of any style, particularly from here in Nova Scotia.

How about favourite style or ingredient to brew with?
Hmm, nutmeg? Just kidding, that one’s already taken. We tend to stick with traditional ingredients – hops, barley, yeast and water – keeping adjuncts to a minimum, though we do occasionally use oats or wheat in the grain bill as well. One thing during the harvest season that has been a lot of fun is using fresh hops from a farm that’s within walking distance of my home. It’s very satisfying to go from picking the cones to drinking the result.

Anything else you’d like to share?
I’d like to say a big thanks to AIRO – they were a huge early supporter and we wouldn’t have gotten this far without them.
Thanks also to Geordan at Quarrelsome Yeti for the great work designing our logo.

Thanks to Mark and the rest of the Lunn’s Mill crew for spending time with us. Be sure to follow them on Facebook, Twitter, and Instagram for updates on their progress, and those in the area can sign up now for their soon-to-be-launched Growler Delivery service. We’ll be sure to let you know all of the details on their launch later this month, once announced!