Moth Lane Brewing

All posts tagged Moth Lane Brewing

It’s another weekend in Atlantic Canada and that means it’s time to bring you our weekly report on the regional craft beer scene. For those who might be a little disoriented from busy work, school, and/or social lives, or maybe those who availed themselves of the NSLC’s new product offerings, this weekend comes at the tail end of wet hop and pumpkin beer seasons, and somewhat on the cusp of darker seasonal season, with big ass ale and winter warmer season still several weeks out. And with that, here’s what new and news for craft beer lovers in NS, NB, PEI and NL this weekend!

PEI’s Moth Lane, located in Ellerslie, has been sitting on a beer that they’re particularly excited to share with all of you, and it’s finally available! Named after brewer Eric Wagner’s family’s bootlegging legacy, 3 Mile Limit (the minimum distance bootleggers had to be from shore to be out of reach of the jurisdiction of local authorities) is a barrel-aged Russian Imperial Stout. This dark, roasty brew spent about 8 months in Bourbon barrels from Glenora Distillery, and a very limited supply of 1000 bottles is available (as of late last week). It’s a whopper of a beer, naturally, at 11% ABV and 40 IBUs, with flavours of “bourbon, cherry, oak, vanilla, coconut, chocolate, and coffee”. You can grab bottles directly at Moth Lane, or at the Summerside Farmer’s Market every Saturday from 9AM-1PM. And new on tap at the brewery is Rolling Papers, coincidentally released on Wednesday for some reason ;). Pop by for a taste this weekend!

Not content to rest on the laurels of their triumphant tap takeover last Saturday in Halifax at Stillwell Beer Bar, Niche Brewing are back in Hanwell, NB, plotting the continuance of their campaign of world domination. This week manifested itself through a collaboration brewday with the fine folks from 2 Crows that we’ll no doubt be telling you about down the road (maybe a ways down the road; we’ve heard that’s going into barrels) and two new new releases. Up first is Constellation (which was actually released LAST week) that started as a Saison on the darker side of the style, which was soured with Lactobacillus before fermentation with a blend of Saison yeast strains (and, this being Niche, they pitched some Brettanomyces in there too halfway through because, well, why not?). The beer was then conditioned for a couple of weeks to let the flavors develop before black currant puree was added to the mix. The end result is a 4.7% ABV mix of various components, some roasty light chocolate from the malt, tartness from the souring, yeast character and, of course, black currant to top it off. The second new release made its debut at Stillwell but is now making its way to taps around New Brunswick. Mahalo is a 6.4% ABV IPA of the milkshake variety; it of course has a healthy, but not overpowering, hit of lactose and vanilla bean for an overall sweet impression and rounded mouthfeel. The fruit in this one is pineapple puree, which provides a soft acidity to balance the sweetness. And on top of that you’ve got hops. Lots of them. Centennial, Hallertau Blanc and Azacca added in copious quantities ensure that the “IPA” part of the style is well represented. Top it off with a solid but not distracting bitterness and you’ve got an excellent example of the style, complex and interesting, but not overwhelming. You can expect to find it making an appearance at King Street Alehouse, The Joyce, Isaac’s Way, Ducky’s, CAVOK Brewing Co., Cask & Kettle Irish Gastropub and the Saint John Ale House.

The folks behind Yellowbelly Brewery have decided to up the ante less than a year after opening a location at the St. John’s International Airport departures lounge. This time, they’re taking on a whole Cathedral! As reported by the CBC, they’ll be taking over the historic Cathedral of the Immaculate Conception in Harbour Grace, which has lain dormant since 2014 with little hope of the diocese of Grand Falls being able to raise the estimated $9 million required to make it vital again. For Yellowbelly, this is a multi-year initiative that will see not only a brewery, but a tap room and restaurant, and eventually hotel and spa incorporated. Although that goal is no doubt a few years away, it could eventually mean employing as many as 100 people in the area as well as providing a new community venue in the town of some 3,000 people roughly an hour outside the city of St. John’s. We’ll certainly let you know how the brewery part of the proceedings progresses and when you can expect to have your first pint!

Looks like there’s another new bottle release from New Brunswick’s Valonray Brewing, happening this weekend. Tomorrow, from 9AM-5PM at the brewery, they’ll be selling bottles of Brett Belgian IPA, a 6.5% ABV which was bittered to 60 IBUs with Hallertau, further hopped with Mandarina Bavaria at flameout, and then dry-hopped with Hallertau Blanc. The beer was fermented solely with Escarpment LabsBrett D strain. The final product has notes of tropical fruit and pineapple in the flavour, along with lemon, citrus, and white wine. This one won’t be for sale at ANBL stores for the time-being, so be sure to drop by Valonray in MacDougall Settlement if you want to give it a try.

We hope you had a chance to drop by Battery Park yesterday to take in the great 2 Crows tap takeover. As mentioned last week, there were several debuts on the board, including one brewed especially for the event. For those of you who missed out, may we suggest lunch on Ochterloney to check out the beers still available? And fear not, most of the newbies will see release at the brewery this weekend. Let’s get you up to date on those right now:

Second Situation (American IPA) – Similar to their recently-released Perfect Situation, the grist is the same (Golden Promise, Flaked Oats, Wheat, and Carafoam), and the beer was also fermented with London Fog yeast. This time around, however, the beer was hopped with Simcoe and Azacca in the hopback, and then dry-hopped twice with “stupid” (read: extremely high) amounts of Azacca, Huell Melon, and Citra. “Super lush, pillowy, and juicy, with huge mango, papaya, cantaloupe, and a touch of orchard fruit throughout”, it comes in at 6.1% ABV and 44 IBUs. Look for this one at the 2 Crows taproom on draught and in cans available tomorrow at noon.

Little Rodeo (Foedre-Aged Farmhouse Grisette) – Brewed with Pilsner, Rye, Spelt, Raw Wheat, and Aromatic malt, this brew was hopped in the boil with Calypso and Bramling Cross (to just 11 IBUs). Fermented in one of the brewery’s oak foedres with a blend of American Farmhouse yeasts (both Brettanomyces and Saccharomyces), it was allowed to condition further for several months, before finally being dry-hopped lightly with Loral and Nelson Sauvin. “Dry, earthy, refreshing and bright, and lightly herbal with notes of gooseberry and lemon zest”, it’s super-drinkable at just 4.6% ABV. Cans and pints of this one will also be available at 2C tomorrow at noon as well.

Phone Tag (Hoppy Kveik) – A collaboration brew with North Brewing, this one was brewed with a simple grist of Pilsner malt and Flaked Wheat, and fermented very warm with Omega Hothead Kveik yeast. Hopped and then dry-hopped (aggressively) with Vic Secret and Galaxy, it was keg-conditioned with Champagne yeast. You read that right – this one is draught-only, available today, and is exhibiting flavours of “overripe mango, passionfruit, and papaya”; 3.5% ABV, 14 IBUs.

Battery Marc (NE Table Beer) – Also draught-only from their pilot system, this is another collab brew, this time with Marc and Fred from Battery Park. The grist for this one is meant to build up the low ABV (just 2.9%!), with Pilsner, Flaked Oats, and Raw Wheat). Hopped at flameout with Enigma and Nelson Sauvin, it was fermented with London Fog and then dry-hopped twice, with more Enigma and Nelson. “Bright, lush, with big gooseberry, red currrant, Sauvingnon Blanc, and pinot grigio notes”. Keg #1 kicked last night, and you’ll have to keep an eye on Battery Park’s social media to grab pours from the second keg, date/time TBD.

There were also two more debuts last night, with just single kegs of each, which did not last very long into the evening. You haven’t missed out completely, however, as they will make their debut – in bottles – in about a month. We’ll hold off on the nitty gritty details until they’re released then, but we can tell you that they are Mellarium (a Sauvignon Blanc-barrel-aged sour w/ apricot, honeycomb, and saffron) and Blackberry Collins (a gin-barrel-aged with blackberries and lemon).

Today, Upstreet is releasing the latest in their Million Acres series with Million Acres Chardonnay Barrel-Aged IIPA with Belma. As always with these beers, the name may take awhile to say, but pretty much tells you what you’re getting! At 9% ABV and 40 IBUs, it has aromas of “strawberry, vanilla, and floral notes” with “a light strawberry, honey candy flavour”. The oak tannins from the barrel-aging complement the medium body of the beer; due to the beer’s nature, it’s meant to be consumed fresh. There’s a very limited amount of bottles available at the taproom and Craft Beer Corner, where it can also be found on tap for pints.

Elsewhere on PEI (specifically, Montague), Copper Bottom is now pouring their first new beer in a while (hey, they had a busy summer!). Ekuanot Sour is brewed along the same lines as their Citra Sour, which debuted last March. With a grist of mostly 2-row, and a bit of Acid malt and Flaked Barley, it was kettle-soured with a Lactobacillus pitch, before being fermented and then dry-hopped with, yep, Ekuanot. With a firm tartness, it has notes of “tangerine, papaya, and orange peel”, and weighs in at 5% ABV and 10 IBUs. It’s on tap only, right now at CB, for pints and growler fills.

The peeps at Port Rexton Brewing kindly have brewed a new beer for us, Pony Chops, an American Pale Ale that is a spin-off of sorts of their Horse Chops IPA. It’s got a lower ABV (4.9%) than it’s bigger brother, but features “familiar floral grapefruit flavours, and tropical, stone fruit aromas”, all thanks to the addition of lots of the lovely Mosaic hop variety. This one will be on tap only at the PR taproom (for pints and growlers), as well as their retail shop in St. John’s this weekend (now open Thursday evenings 5-8PM, Friday 12-7PM, and Saturday 12-6PM). And they announced this week that for the first time, the taproom will remain open throughout the winter! Open daily from now until November 4th, the hours will adjust to open Friday and Saturday evenings, 4-10PM.

Might as well hang around Newfoundland, as Bootleg Brew Co. has just released their newest beer, Nightman, a 5.8% ABV Black IPA. Hopped with Amarillo and Mosaic (to about 60 IBUs), this dark-coloured brew has “aromas of tangerine, orange, and pomegranate”, with a moderate bitterness in the finish that “slowly fades into dark chocolate”. Full-bodied and perfect to sip now that the temperatures are dropping, swing on by brewery taproom to give it a taste!

And on to Quidi Vidi, who are giving us a special sneak peek of a new beer that won’t see wide release until mid-November. Cappucino Stout is, as you may have expected, a Stout with coffee; incorporating roasted grain in the grist, lactose powder was added in the boil to boost the mouthfeel and provide some balancing sweetness. Coffee was added after fermentation was complete, with the final 6.5% ABV beer smelling of “sweet cream and nutty dark roast, with earthy, hazelnut flavours and lingering coffee notes”. Mild carbonation helps increase the creamy mouthfeel. It’s available right now at the brewery for a limited time on tap for pours and growler fills; again, look for it to return next month.

In Good Robot news, we have the details on their release Beta Brewsday (aka Tuesday small batch, brewery and 1L growler-only) release. My Rituals is a beer dreamed up by GRBC’s neighbour Lianne Lessard with FemmeBot Extraordinaire Kelly. This is the first sour mash from Good Robot, and it turned out a treat! Yellow plums were added to the brew, for some lovely fruit character, and its own tart character, enhancing the overall experience. Described as “comforting and enlivening, like a brisk walk in crisp autumn air with the promise of warmth at home”, grab a pint of this 4.6% ABV brew early next week when it debuts. And then drop by again later in the week for the release of Creature Feature I, another in the series of their bio-transformation IPAs. This technique of hopping during active fermentation, with the yeast altering the terpene and other flavour compounds in the hops. For this beer, Amarillo, Citra, and Cascade were used in serious quantities, with notes of mago, peach, and pineapple shining through. This 6.4% ABV beer will see wider distribution late next week, so keep an eye out at your favourite bar or restaurant for it as well.

Pump House has brewed up a new beer in support of the Fundy Biosphere Reserve, and it’s available on tap right now at their locations in Moncton. Fundy Forager Sage & Elderberry Ale includes the addition of, yes, sage and elderberries, both of which that were locally sourced in the Biosphere. Subtle hints of both are noticeable in the brew. The beer is available on tap at the Brewpub on Orange Lane, as well as at the Pump House Fill Station on Mill Road, where it is also available for Growler and Crowler fills.

And a few more beer releases to round out today’s news…

Fredericton’s Grimross Brewing has debuted a new beer this past week, the latest in their rotating smaller releases. Scratch 12: Hop Blonde is a hoppy hybrid of German and North American engineering, with the former lending malt to build the base to 6.0% ABV, while juicy American hops top it off, with notes of citrus, lime, and tropical fruit. On tap, and in a limited number of cans, grab it today before it disappears. And as a public service announcement, cans of their Maritime Black IPA have hit the shelves, and are sure to sell out quickly, so be sure to grab those this weekend.

What incredible timing! With a bit of snow blowing around, and the temperature dipping below freezing, Halifax’s North Brewing has brought back their sweet and flavourful pastry stout, Twinkle Pony Tiramisu Stout. Using actual lady finger cookies in addition to Chocolate malt, lactose, and vanilla cold brew coffee from Manual Co (Ardi beans ℅ Java Blend), the beer weighs in at a robust 7.0% ABV. With single and 4-packs of cans available now at their two retail locations, kegs will also be distributed to better beer bars in the region.

Winning the prize for, “Sending us stuff at (literally) the 11th hour,” this week is Garrison, who are planning to release a new stout tomorrow. Using a classic grist of 2-row, Munich, Oats, Crystal, and then Roasted Barley for that deep dark color that the style requires, the beer was hopped in a decidedly modern way with Mandarina Bavaria and Cascade. Differentiating itself from other stouts in the local market with a fuller-body, and bringing a truly dark beer back to Garrison’s portfolio, look for flavors of strong coffee and dark fruit in this 6.0% ABV and 38 IBU beer.

Maybe it was the unseasonably warm September, but October seems to have come out of nowhere and slapped us around a little with fall temperatures, wet hopped and pumpkin beers, and Oktoberfest celebrations. Those themes definitely continue this week as we slide into the long weekend. Here’s an update on some of the new beers you might want to consider bringing to your Thanksgiving dinner, and the events you might slip away to when the pressures of “family time” get to be too much.

• It is a near-weekly occurrence recently, but we never get tired of writing it: we are happy to announce that Crooked Feeder Brewing will be joining the Atlantic Canadian Beer scene in the near future. Located in Cormack, just outside of Deer Lake, Newfoundland, the 3 BBL (375 litre) brewery is located in a disused lumber mill. Three homebrewers are taking their passion to the next level and will be offering their beer to the wider public in the coming months. In the meantime, they have launched an Indiegogo campaign, giving you a chance to grab some Crooked Feeder swag ahead of their official launch. Hoodies, hats, t-shirts, and growlers, there’s plenty to choose from the perks. Take a look at the offerings, and keep an eye on their social media pages (and here) for more details on when Crooked Feeder’s first beers will be available.

• The PEI Brewing Co. has released the latest entry in their After Hours Series, Winola, a “German-inspired IPA”. A collaboration of sorts with their brewing friends from Stone City Ales out of Kingston, ON, this is a new-school IPA made up of 100% German ingredients. Pale ale and Wheat malt straight from Germany made up the grist; the beer was then hopped with Huell Melon, Magnum, and Mandarina Bavaria in the boil (to ~40 IBUs), and dry-hopped heavily with Hallertau Blanc, and more Huell Melon. Fermented with a Kölsch yeast, this hazy brew weighs in at 6.2% ABV and has aromas and flavours of “tropical fruit, white grape skins, dried orange peel, and some spice”, with a medium bitterness in the finish. You can find it on tap now at various PEIBC accounts, as well as on tap at many ANBL growler stations over the weekend.

• Staying on the Island for the next new beer, Moth Lane Brewing has released a beer inspired by a childhood family pet. Owner Eric Wagner’s Aunt had purchased a monkey from a bloke at the Bloomfield Legion in the 1960s (how’s that for a setup?). While playing, Louie the monkey jumped on Wagner’s shoulder and got comfortable. When Wagner began to descend the stairs, the monkey circled his head and neck a few times, the leash getting caught and holding back the monkey. Thinking Wagner was the one restraining him, Louie wrapped himself around his head and bit him on the cheek! Monkey Bite is a Belgian/German-inspired IPA, with 50% Wheat Malt, fermented warm for plenty of banana and bubble gum, to 4.8% ABV. Taking a turn from the traditional, however, is the high hopping rate, weighing in at about 90 IBUs. This beer with bite is available at the brewery, and check out their market stall this weekend.

Hammond River Brewing has released some early details on the HRB Beer Club, which should be going live in roughly two weeks. There are a ton of advantages to joining the yearly club: a free 5 oz HRB pour for every pint purchased in the taproom, a free growler fill with every 10 filled, a 15% discount on all HRB merchandise, a bottle of beer for any new beer that the brewery bottles, free flight on your birthday, a HRB-branded Belgian chalice, your choice of a HRB-branded ball cap or toque, and insider info on tastings of select special beers before they’re released to the public. Wow! For only $50 a year, that seems like a pretty sweet deal to us! If you’d like to sign up in advance, drop by the taproom today.

• Earlier this week, TrailWay released their latest new hop-bomb, Keejay. Like many TW beers, this one was heavily-hopped – this time with Cashmere, Idaho 7, and Mosaic – but also features the addition of lactose powder, to up the mouthfeel a bit, providing a “pillowy, creamy, juice-like body”. Extremely sessionable at just 4.2% ABV, the bitterness is kept low, like many TW beers. It’s available now at the brewery only, for a limited run of pints, growlers, and cans. As for next week, they’ve provided a sneak peek as to their next new beer, and it’s looking like another fruit beer (likely… grape?)… we’ll have more details next Friday.

• After a summer hiatus, Tide & Boar is bringing back their Growler Fill Day tonight from 5-7 pm. Three beers will be pouring at the brewpub, and it looks like all of them are new. We don’t have a lot of details on the beers, but we can tell you they are Blaster IPA, Herbie’s Lumberjack Stout (brewed with coffee and maple syrup), and Peach Muffin Sour (we’re pretty sure the name gives away the ingredients for this one). As always, all growler sizes will be accepted, and you can order pints as well, in the bar/restaurant. Keep an eye on their social media sites for updates as to beer availability.

Picaroons has brought back their seasonal Harvest Ale, a series-of-sorts of beers that feature local grain and local hops. While the grist remains the same, different batches feature freshly-harvested hops from different hop farms in the Maritimes; just check the batch number on the bottle, then visit this link to learn more about what varieties were used, and where they came from. More batches will be added to the website over the coming days as they become available. And speaking of availability, the eighth in their Double IPA series of beers is available now. PIVOT 8 features local Sorachi Ace (from Moose Mountain Hops), plus Warrior, and Azacca as a dry-hop addition. Weighing in around 8% ABV, this batch is a little drier than previous in the series, as well as notably more bitter. Light floral with cirtrus and tropical hop notes are the name of the game with this beer.

• We have more details on the Big Spruce Home Brew Challenge: your yeast is now available for pickup! Drop by the Noble Grape in Burnside, or contact Big Spruce owner Jeremy White to pick up your yeast at the brewery. You must have registered and paid to be able to pick up the yeast (due to its limited nature), but fear not, there are still some spots open! Send an email to Jeremy to grab a registration form, and check out the yeast specs and homebrew chatter on Facebook and The Brewnosers.

• Up in Lyon’s Brook on Nova Scotia’s North Shore, Uncle Leo’s has a new beer to share, another traditional German style, this time a Schwarzbier. One of the darkest lagers, it usually features dark, but not necessarily roasty flavors in an easy-drinking package. And Uncle Leo’s new NACHTical Illusion certainly fits that bill, at 5.0% ABV, expect a quaffable brew with notes of chocolate, coffee, and maybe even some vanilla. It’s available now from the brewery, but also as part of an excellent 4-pack of German styles that Uncle Leo’s has put together for the fall. Featuring the Schwarzbier along with the Ceilidh Ale (Kölsch), the 2016 ACBA Gold Medal-winning Altbier and Silver Medal-winning Vohs Wiezenbier, all in 473 mL cans, you’ll also get some information about where in Germany these styles originated and Brewmaster Karl Whiffen’s particular takes on each style. It’s selling for $16.60 at select NSLC stores until November 19th (or while supplies last), and Bishop’s Cellar will be carrying it as well. And you can certainly also pick up a pack at the Brewery if you’re in the area!

• In St. John’s the folks at Mill Street are pouring a new beer for the season. Hailing from the Koln (Cologne) region of Germany, Kölsch is a great style for the fall, known for a lovely yellow straw color, grainy malt character, a slightly fruity presence and a smattering of noble hops. Mill Street’s version, called Cabot Kolsch is being featured in 1 L steins at the bar and limited release in growlers. It’s got a golden straw color and a soft mouthfeel, coming in at 5% ABV and 26 IBU. Prost!!

• Fredericton’s Graystone Brewing has released their annual community brew, United Hops. Featuring plenty of hops donated by the public, plus bumped up with El Dorado and Idaho 7, this 6.2% ABV and 80 IBU beer is on tap at the brewery now. For every pint, crowler and growler sold, Graystone is donating $1 to the United Way.

• There’s a tasty-sounding new cider pouring over at Annapolis Cider Company in Wolfville – Currant & Cardamom is an unfiltered, sparkling cider made with early-harvested apples, including Vista Bella, Paula Red and Jersey Mac. A 6.8% ABV dry cider that was fermented at cool temperatures, it was blended with fresh blackcurrant juice and green cardamom pods. As you might expect, the resulting product is quite purple in colour, with “notes of tangy blackcurrant and subtle aromatic autumn spice, with a hint of bitterness in the clean, dry finish”. Available at the cidery now, 50 cents from each fill will go to support the Valley Hospice Foundation.

• Yarmouth’s Heritage Brewing released their Wet Hop Pale Ale yesterday. Only 180 L of this one were made, so act fast if you want to try it. It contains fresh hops from the Annapolis Valley and Yarmouth used within hours of harvesting. Fitting nicely into the pale style, with a light grain presence to show off the hops and a sessionable 5% ABV, it was bittered to a hearty 50 IBU. You can expect fresh floral and citrus aromas from the wet hopping. Heritage is open tonight from 4-8 PM and tomorrow 11 AM to 5 PM for you to come in and grab a taste or a fill (or sample some of their other offerings). And stay tuned in the coming weeks for details on three more new beers they’ve got on the way!

• Moving back to Newfoundland, YellowBelly has Yes B’y, a new small-batch brew, pouring at the brewpub. An American IPA brewed with Wheat and Oats in the grist, it was hopped in the kettle with Columbus and El Dorado, then dry-hopped with more El Dorado, as well as some Citra. Copper-coloured, with a firm bitterness in the finish, this 5.9% ABV, 60 IBUs brew was brewed, as mentioned, as a small batch only, so won’t be making it into bottles. Which really means, get down to the brewpub now before it’s gone!

• If you’re into cider and maybe just a little sick of everything-pumpkin, York County Cider has you covered! Head to the cidery on 418 York St. in downtown Fredericton to pick up some Can’t Catch Me, a “gingerbread-inspired cider”. Their base cider was infused with ginger, cinnamon, cloves, and “the right amount of molasses” to provide all the aromas and flavours you require to remind you of a sassy gingerbread man who kind of gets what’s coming to him when he decides it’s ok to use a fox as a boat (I’m not the only one who feels that way, right?).

• And in Halifax cider news, Chain Yard Cidery is pouring their new Cherry 3.14, a blend of two fermentations: the wild version of their foundation cider and a wild-fermented cherry. At 5.5% ABV it should be easy drinking, a blend of refreshing crisp cider meeting a big cherry flavor with accents of spiced cherry pie. It’s available at the cidery now.

• While “harvest season” to beer usually means wet hops or pumpkins, to Nackawic’s Big Axe it means cucumbers! While in the beginning stages of their expansion, they’ve brewed up Cucumber Saison, a pale orange, light-bodied beer brewed with New Brunswick-grown cucumbers. Bittered with noble hops to give a bit of spiciness, the cucumbers offer a “freshness” to the beer that complements the pepper character (we assume from the fermentation). Look for this 5.6% ABV Saison at your favourite Big Axe tap account, or right at the source in Nackawic (which very well may BE your favourite Big Axe tap account… makes sense, no?).

• Things may be a tad slower in the brewery at Good Robot this week, as head brewer Doug is off cavorting in South Africa (see, just become a brewer if you want to be a rich jet-setter!), but that’s not stopping next week’s BetaBrewsday from happening! Stingy Jack Coffee Pale Ale was brewed by Julian Carvery and Kelly C, and features a grist of Pilsner, Crystal 15, and “Toasted malt”. Hopped to 20 IBUs with Willamette, and fermented with an American Ale yeast strain, a special coffee roast from Low Point Coffee Co. was added in secondary. Pretty easy-drinking at just 4.4% ABV, you know when and where to find it (ok, Good Robot, next Tuesday)! And if you’ve been waiting for Leave Me Blue Kentucky Common, it should be back on tap next week.

• Rothesay’s Long Bay Brewery has released their first IPA, and they’re going hazy! Using tons of Citra and Mosaic hops during the boil and in the dry hop, this big and juicy New England-style hop bomb is sure to satisfy your hop cravings. Currently unnamed (as they say, “It will have to earn one!”), it weighs in at 7.0% ABV and 60 IBUs. It is available now for growler fills and kegs, only at the brewery. However, we understand that LB may begin bottling soon (maybe even this beer), which will mean wider availability to grab their brews. Of course, we’ll get you up to speed when that happens!

• Dartmouth’s Nine Locks Brewing is looking to add to their crew, with a job posting for a Brewer. This full-time position is for those who already have brewing experience, and are able to work independently to get the beer flowing on time, while keeping quality high. More details are available on ProBrewer.

Plenty going on this weekend, including the launch of Tanner & Co Brewing in Chester Basin (full details here), plus, there are not one, not two, but three Oktoberfest celebrations in our region tomorrow!

• First we have the OktoBEERfest at Lunn’s Mill in Lawrencetown, NS that we first tipped you off about back in September. It will feature two new brews, a true-to-style Vienna Lager that finished just in time and a Hefeweizen that features the characteristic notes of banana and clove the style is known for. They’ll also be serving their Berliner Weisse with (or without!) locally grown and homemade Sweet Woodruff Syrup. And several of their usual beer lineup as well. Tickets are $45 and are available from their website. They include a commemorative glass, a meal, your first pour, and live music. There’s also a shuttle running from Bridgetown to Middleton from 3-5 PM to get you there and again from 7-10 PM to get you home.

• Meanwhile, the Lunenburg Oktoberfest will take place at the Lunenburg Community Centre, from 6-11 pm. Tickets are $25 each, and include entry, a special Oktoberfest glass, and your first 5 oz pour. Food and additional beers may be purchased onsite, of course ($2 per 5 oz ticket); local breweries Boxing Rock, FirkinStein, Hell Bay, North, and Saltbox will be pouring their beers. Live music and dancing is also included with your ticket, with all proceeds going to the Boxwood Festival Society. Tickets can be purchased online through the event link above.

• Last but not least, the Cape Breton community of Marion Bridge will be celebrating with their own, Marion Bridge Oktoberfest, tomorrow. Entry is just $5 at the door, with the event offering live music, a variety of sausages and other German-inspired food for purchase, and Big Spruce beers (including their Oktoberfest Ale Spruce Bringstein Amber) on tap.

• If you’re more into beer than wine (and we assume if you’re reading this, you must be), and don’t feel like attending the Fredericton Wine Festival in two weeks’ time, why not take part in Fredericton’s Wine-NOT Beer Tour? Held on the same day – Friday, October 20th – ticket holders will hop on a bus leaving from the Delta Fredericton at 6:45 pm. You’ll be taken to both TrailWay and Maybee over the next couple of hours, for 4 samples at each taproom, before ending up at the King Street Ale House for a full pint. Tickets are $46.50 each and can be purchased through the link above.

• Moving along with even more Oktoberfest news, Horton Ridge is putting on their own Oktoberfest in Hortonville on Saturday, October 21st, from 11am-8pm. The all-day event will feature live music, ranging from polka to rock, with plenty of food available for purchase, including sausages and sauerkraut. As well, Horton Ridge will be releasing their very first collaboration beer, brewed with Sea Level Brewing. We’ll keep you updated on that beer as the date approaches.

Just a couple of things left to tell you about:

– The beer brewed by Garrison under license from the Federation of Beer for Hal-Con this year, Borg Ale, is now generally available. A 5.6% ABV black ale prominently featuring Munich and black malts and hopped with Hallertauer Tradition to 25 IBU, you’ll find it at the brewery now and in the private stores in Halifax soon.
Petit-Sault has brought back their Oktoberfest, La Padrix (5.6% ABV, 25 IBUs), just in the nick of time; it’s available right now on tap at the brewery and licensees, and at ANBL growler stations this weekend.

Well, it’s official…September is here. Unofficially, summer is over, the days of Pumpkin Ales are upon us, and wet-hopped beers are approaching soon! If you’re not a fan of one of these (or both), don’t worry…while this week may be a bit slower in the new beer department compared to the last few, there’s still some interesting brews newly released or coming soon that we’d love to get you caught up on…

• Charlottetown’s St. Paul’s Church will be celebrating their 250th Anniversary in 2019, and they’ve partnered up with Upstreet to have a special beer brewed as a means of fundraising for this important milestone. Head brewer Mike Hogan decided to brew a beer similar in style to one you’d see in England in the 18th century…hence, Red Stone Stock Ale was born. The grist is made up of English Pale malt, Medium Crystal, and Chocolate malt. A 60 L grain-soured starter was whipped up, and added to half of the 30 BBL (3500 L) batch, resulting in a pH drop that gave some, but not too much, sourness. After boiling the wort and hopping it with English Fuggles, this half was then blended with the other, non-soured half (brewed with the same hop schedule), and the resulting wort was fermented. Afterwards, house-toasted PEI oak cubes were added, with the final product exhibiting an “oaky and sharp finish similar to the aged beers of the time”. This brew will be released on September 17th, on tap at the brewery and a few select accounts, and in bottles, with all proceeds going to St. Paul’s.

• There’s a new beer flowing at the Foghorn taproom in Rothesay, an Extra Special Bitter named after its proud brewer, Andrew Estabrooks. Esty Special Bitter is a 5.5% ABV, 38 IBUs beer hopped with three new-to-Foghorn varieties: Challenger, Target, and Olicana. Fermented with, of course, an English yeast strain, expect a dry, slightly fruity brew that goes down easy. Available now for pints and growlers, it’s also popping up at a few tap accounts in Saint John.

• More breweries in our region are working with Escarpment Labs – a company in Guelph, Ontario, that produces liquid yeast cultures for breweries – to develop their own unique cultures for fermenting wort. Tatamagouche Brewing has joined this list, with the release of a new Saison, Edel, yesterday. The grist of this new beer is comprised of 70% Pilsner malt, and 20% raw wheat and 10% raw Rye from Horton Ridge, to 5.2% ABV. Hopped with organic French Strisselspalt to 21 IBUs, the wort was fermented with a special blend of yeast that Tatabrew worked on with Escarpment, that incorporates both a traditional Saison yeast, and a North American Brettanomyces strain. The resulting beer was split into two batches; the first, being released today, was dry-hopped with more Strisselspalt, while the second has moved on into Tempranillo wine barrels and will be getting an addition of wine must this fall (look for this half to be released next spring). Edel is a keg-only beer, so look for it at the brewery for growlers and pints, as well as on tap at both Stillwell locations, and Battery Park. Next spring’s barrelled version, however, will also be released in bottles. We’ll be sure to remind you when it’s available!

Loyalist City Brewing has released a variety of hoppy beers since they opened last fall, and this week they launched their third American IPA, Point Blanc IPA. This is a “New England IPA” brewed with a blend of Maris Otter in the grist, which provides a “light toasted malt presence” to balance the hop character provided from large whirlpool additions of Citra, Centennial, and Mandarina Bavaria, along with a heavy dry hop of CentennialHallertau Blanc, and Mandarina Bavaria. Fermented with the brewery’s Vermont yeast strain, expect lots of citrus and grapefruit, and a high bitterness in the finish. Seek it out on tap at your favourite Loyalist City account!

Good Robot is bringing back version 2.0 of their Damn Fine Coffee and Cherry Pie Pale Ale today; to remind you, this is the one featuring the addition of Kenyan Nyeri Gatina coffee beans, roasted by Java Blend Coffee Roasters and brewed by Low Point Coffee Co. The resultant cold brew was added to the beer, along with hop additions of Falconer’s Flight and Cascade, giving you interesting flavours of coffee, chocolate, slight fruit, and some acidity. Look for it on tap at Good Robot, and, of course, other GR-friendly establishments in the HRM. Also, next Tuesday’s Beta Brewsday (brewed by Robyn, Heather, and Kelly C.) will be Low Hanging Fruit Milkshake IPA (6.6% ABV, 54 IBUs)- hopped with Mosaic Cryo hops, as well as pelletized Amarillo, Citra and Columbus. It was then rested on fresh Ontario peaches for a week; the fruity notes from both the hops and fruit help balance the slight sweetness from the addition of lactose powder. And finally, note that there will be no Cask in the Sun release today.

• Nackawic’s Big Axe has finally confirmed that they will be expanding their 1 BBL brewery, which has been operating since April, 2014 out of co-owners’ Peter and Tatiana Cole’s Bed and Breakfast under the same name. The Big Axe Brewery and Saloon will be housed in a “wild west-style log home”, built on the banks of the Saint John River in Nackawic. Scheduled to open in April, 2018, the 10 BBL (1150 L) brewhouse is being built by Charlottetown’s DME. With 20 BBL fermentors also being constructed, expect plenty more Big Axe beer, including bottle and can distribution. The two-level saloon will have a wrap-around deck overlooking the Saint John River; food will be served as well. We’ll be sure to update you as their progress continues. Congratulations to the Coles!

• After backing out of their original plan to open a small batch brewery in downtown Saint John early this year, Moosehead has announced that they will indeed be adding a 20 BBL (2300 L) brewhouse and taproom to the company’s original brewery at 89 Main St. West in Saint John. A 3 BBL (350 L) pilot brewery will also be constructed, with the idea behind both smaller brewhouses being experimentation, according to Moosehead. Current plans are for the new location to be up and running in May, 2018.

• And speaking of crafty (and pumpkin ales!), A. Keith’s Historic Brewery has a new batch out of their pilot system. Brewmaster Stefan Gagliardi, a self-proclaimed pumpkin head, perfected this recipe as a home brewer over many iterations and it’s one of his favorites. Ingredients include Vienna and Munich malts from Horton Ridge, pumpkin purée, and pumpkin pie spices including fresh ginger, Ceylon cinnamon, cloves and nutmeg. Look for malty, toasty and sweet pie crust elements to meet a full body and smooth mouthfeel highlighted by the spices. This is a small batch, with only three kegs going on the growler station at the brewery today.

• Those who have hops growing on their property are surely aware that the time is nigh for harvesting. Hop flowers, or cones, are starting to sound papery when squeezed, are going a little brown around the edges, and smell of the resinous lupulin that contains the essential oils and acids hops are known and loved for. We know that a couple of hop growing breweries in the region, including Meander River and Big Spruce, have already had their picking parties and other producers will no doubt harvest soon if they haven’t already. Most of the hops harvested in our region will no doubt be processed normally: dried with warm, moving air, before being baled or pelletized and stored cold. But some hops are destined for nearly immediate use with a special technique known as “wet hopping”, “fresh hopping” or “green hopping” – adding freshly-picked, undried hops to a batch of beer during the brewing process. For best effect, wet hops have to be as fresh as possible, ideally within hours of picking, so that they do not spoil. Cold storage and shipping, if necessary, should not exceed 48 hours before the hops hit the beer. This gives breweries with their own on-site hop farms a leg up on making wet hopped beers. Using wet hops is much more risky than processed hops; with no laboratory analysis, alpha acid and essential oil levels are completely unknown. Because of this, to keep some control over the result, some breweries will use processed hops with known alpha levels for bittering and will save the fresh hops for flavour and aroma additions. When picked, hops are ideally still roughly 80% water and aren’t nearly as potent as dried, so significantly higher hop amounts must be used in wet hopping, often as much as 5 or 10 times the dried equivalent. Meanwhile, compounds that lose their potency during the drying process are still present and can make significant, and sometimes unwelcome, flavour contributions. Wet hopped beers, at their best, present a different side of hops, earthy and somewhat grassy, with a more subtle presentation of other flavour and aroma characteristics than usual. Look for wet hopped beers, often termed harvest ales to start appearing in the region over the next month or so!

• Speaking of which, if you’ve got hops growing on your property that you’re not planning to use, and you can get them to Fredericton quickly after picking, Graystone Brewing has put out a call for hops to be used in their Harvest Ale. Proceeds from the beer with go towards the United Way of Central New Brunswick’s campaign.

A bit of a quiet week for beer events and event announcements this week:

• A reminder to those in Halifax that Stillwell is bringing one of the big (but little!) guns of American Farmhouse styles for a two-stage takeover this weekend as Maine’s Oxbow Brewing comes to town. Starting at 4 PM today some of the best Belgian-inspired beers you can imagine will be pouring at Stillwell HQ on Barrington Street. And tomorrow starting at noon the party moves on up to The Stillwell Beergarden on Spring Garden Road. The full tap and bottle list is now available for this evening’s festivities and chef Graeme Ruppel has put together a burger-focused menu that’ll melt your butter. If you’ve found yourself going into withdrawal after the Stillwell Belgian Takeover two weeks ago, if you’re curious how American Farmhouse compares to the original, or if you just like really great beer, you owe it to yourself to get out today or tomorrow. No tickets required at either session.

• If you’re in Charlottetown, PEI, or planning to be there in the next 24 hours, and you don’t already have your tickets for the PEI Beerfest (part of the Fall Flavours Festival) at the Delta Prince Edward Hotel, what are you waiting for?! Tickets are still available for tonight’s 6:30 – 9:30 PM session ($48 + taxes & fees) and Saturday afternoon’s 2:00 – 4:00 PM shift ($36.50 + taxes & fees), but tomorrow evening’s session is now sold out! The brewery list is as up-to-date as it’s going to get and the live entertainment is locked-in. A reminder also that Designated Driver tickets ($13.50 + taxes & fees) are available as well to help you arrange to get home safely.

• The Maritime Honey Festival will be taking place in Fredericton in a couple of weeks, and with beer’s popularity continuing to rise, of course it has to take part! On Saturday, September 23rd, the “Bee-R Garden” will be held between 10 am – 3 pm, at the Capital Exhibit Center. At least seven different local craft breweries will be taking part, each of which has been matched up with a beekeeper, and will be brewing a style of beer different from others attending, featuring, of course, honey. Ranging from a “Brett Honey Saison” from Maybee to an “Imperial Honey Porter” from Foghorn, attendees can expect a wide variety of brews! Be sure to check out the link for the list of styles from breweries who have committed to participate. And what honey-centric festival would be complete without mead? Sunset Heights Meadery will be pouring seven different varieties of mead to satisfy your sweet tooth. Drink tickets can be purchased now – $8 for four 4 oz drink tickets, or $45 for unlimited samples – or at the door, where $11 gets you four drink tickets (no unlimited samples option).

And a few last items before you get on with your weekend…

Garrison‘s Rise ‘n Stein Hefeweizen (5.5% ABV, 13 IBUs) has returned, with this year’s batch being available almost-exclusively in bottles at the brewery and HRM private stores; a limited amount may be available on tap, so keep your eyes open.
– PEI’s Moth Lane has released a new beer, The Gorbine Double Black IPA (8.8% ABV, 85 IBUs), that is available now across the Island at Moth Lane tap accounts, and at the brewery.
Nine Locks Brewing led the pack this year with the release of their Harvest Pumpkin Ale earlier this week. It’s available now in cans at the brewery and will appear at the NSLC in October.
– Bad news for fans of Picaroons Dark and Stormy Night: due to an ongoing legal dispute with “a big name in the spirits world”, the beer has been discontinued and will not be brewed again. It doesn’t appear that it will return under a different name, so if this is a brew you’ve enjoyed in the past, you may want to grab a bottle or two if you can find it.
– In Cask Friday news, the Propeller Organic Blonde on Yuzu we told you about last week is actually going on this evening at 5 PM. Schoolhouse’s cask today is called Oaked Grog Chequers obviously their Chequers Robust Porter aged on Oak, but what’s the “grog” angle? Stop by the brewery this evening and find out!