Tatamagouche Brewing

All posts tagged Tatamagouche Brewing

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

And a few last mentions before your weekend begins:

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

We start off this week with the release of the latest iteration of El Generico, TrailWay Brewing’s constantly rotating fruited kettle sour. The latest version features the addition of both mango and pineapple purée, giving an aroma and flavour that is definitely heavy on the pineapple side, with the mango present in the background to complement. Slightly sweet due to an addition of lactose powder, to balance the tartness, the 3.8% ABV beer is available now at the brewery on tap and in cans. They’ve also got another new release hitting their taps/shelves today, Donnie Had Me Up At 4. Named after an employee’s cat’s annoying habit, think of this beer as a 4% ABV Session IPA, hopped with Idaho 7 and Southern Cross, with further additions of lime and orange zest. Refreshing and citrusy, it will also be available on tap and in cans.

Bootleg Brew Co., which opened in Corner Brook, Newfoundland at the beginning of this year, is releasing their first Gose, a style that will likely be the first time that residents in Corner Brook have been able to try a local version of. The Way She Gose was kettle soured with a pitch of Lactobacillus; after souring for 48 hours, the wort was boiled, and a pound of sea salt from the province’s Newfoundland Salt Company was added. The brewery purposely left out the usual addition of coriander, to let the salt come through front and center. At 4.1% ABV, it has a definite salinity, and a lemon-like tartness. It’s available now at the brewery’s taproom for pints.

Meander River Farm and Brewery in Ashdale, NS will be launching a returning Small Lot cider this weekend, featuring some extra special ingredients from their farm. Lavandula is a 5.5% ABV dry cider, with honey from hives on their property, as well as estate-grown lavender. This is the second year release for this expression, and last year’s was a top-seller, so be sure to pick up bottles and seek it out post haste. You can get your first tastes at the Halifax Forum Farmers’ Market and at the Brewery itself this weekend (Friday 4-6, Saturday 11-5, and Sunday 11-5). And when better than coming by Sunday morning (from 9AM) to help out with the 2018 hop harvest, while they brew their Homegrown Wet Hopped Ale. The taps and stories will be flowing as they process the hops grown on the property, and add them directly to the brew in progress. If can’t make it out to the brewery, keep an eye on the rotating taps at ChainYard in Halifax, as they have delivered a few kegs to the Urban Cidery.

In Chester Basin, on Nova Scotia’s South Shore, you’ll find Tanner & Co Brewing, at 50 Angus Hiltz Rd. And when you drop by this weekend (open Thurs & Fri 2-8, Sat 12-8, Sun & Mon, 12-6), you’ll see a few new beers pouring to take away. You may be lucky to catch their Gose, Kottbusser (an ancient German style brewed with Barley, Wheat, and Oats, and finished with molasses and honey), Sticke Altbier, Dunkel, and Porter with Burgundian Red Wine yeast and finished with London Ale yeast. And look for the return of Nelson Saison, a Saison brewed with exclusively Nelson Sauvin hops in the boil and post-fermentation. But releasing this week is Lemon Lavender Saison. Starting with a malt bill of mostly Pilsner with a bit of wheat, lemon rind, ginger, and Lavender were added late in the boil. The lavender was grown by a neighbour to the brewery, and after a very successful test brew last year, was able to grow enough for a couple of larger batches. Fermentation was completed with a traditional Saison yeast strain, and the fruit and spices flow beautifully throughout the beer. The result is a 6.5% ABV, and 30 IBU beer, that is ready for enjoyment now, so drop by the brewery, or keep an eye at their local tap accounts to try it.

There’s a new entry in the one-off After Hours series from the PEI Brewing Co. that you may want to check out if you’re on the Island (or heading that way!), Cryo Hop IPA. Brewed with a fairly simple grist of 2-row, Vienna, and Red Wheat, it was mashed “intensively”, with the intention of the yeast finishing the beer off low, to keep it “dry and crisp”. Hopped with the fairly new Cryo hop pellets (cryogenically concentrated hop product to maximize flavour and aroma), the brewery went with equal amounts of both Cascade and Citra. It’s a combination of old-style IPA and new, as it finishes quite bitter (80 IBUs), but big on hop aroma/flavour. It weighs in at 7% ABV, and is available exclusively on tap, right now.

Feels like it’s been awhile since we’ve seen a hop bomb-type beer from 2 Crows… oops, it has been, I just checked Untappd. Well, don’t worry, because tomorrow they’re releasing what may just be their hoppiest beer yet! Perfect Situation is a New England IPA brewed with a simple grist of Golden Promise, Flaked Oats, and Wheat malt. Hopped in the whirlpool stage with lots of Simcoe and Vic Secret, it was then fermented with the English strain, London Fog, from White Labs. Of course, that wasn’t the last of the hopping, as the beer was finally dry-hopped with a very high amount of Vic Secret and Idaho 7. The result is just what you want in this style: a soft and fuzzy mouthfeel thanks to the yeast, and aromas/flavours described by 2C as “super fruity, lush, tropical, pillowy, and juicy, with massive notes of pineapple, passion fruit, apricot, red grapefruit, and papaya”. Sounds pretty good to us! They’re releasing it at the brewery tomorrow at noon, where it will be available on tap and in cans. And if you stick around till 2 pm, Luke’s Fried Chicken will be on hand to help you find something to pair with all that delicious beer!

Moving over to Saint John’s Loyalist City, who are releasing their own new beer this weekend on tap in the city (and likely beyond). This one is called 50/50, and is a hoppy American Wheat beer brewed with equal amounts 2-row and Wheat malt. Hopped plentifully with both Centennial and Ekuanot (also equal amounts!), two well-loved American varieties, the hazy, golden yellow beer exhibits a “blend of tropical fruit, apple, floral, and citrus hop aromas, and a sweet, bready malt character”. Medium-bodied, with a residual sweetness thanks to the Wheat malt and high mash temperature, get out this weekend to your favourite Loyalist tap account to try a pint!

Elsewhere in the city, Hammond River Brewing continues to experiment with their small batch brewery (the 1 BBL system originally used when the brewery opened in 2012), as they just put Pretty Fly For A White Rye on tap earlier this week. A “White Rye IPA” hopped entirely with the Aussie Vic Secret variety, expect plenty of tropical, fruity flavours in this 6.6% ABV, 66 IBUs brew. As usual for the small batch beers, it’s available on tap at the HR taproom only, for a limited time.

Tap accounts in Fredericton and Saint John will have the latest Niche Brewing beer on tap very shortly (if not already!), Riptide. This Rye Session IPA comes in at 4.2% ABV, and as the name implies, features a healthy dose of Rye malt in the grist bill. Together with Wheat, these two malts help to boost the mouthfeel of this smaller beer, and enhance the flavour profile. Hopping of Chinook and Mosaic were performed late in the boil (plus a large addition of El Dorado for the dry-hop), extracting more oils (for flavour and aroma) than acids (bitterness), resulting in hearty citrus and fruity flavours, and a blast of tangerine on the nose.

Back in July, we wrote about Port Rexton celebrating their second birthday with a number of new beer releases; at this time, we only lightly touched on one of these beers, High Fives, a foeder-aged, Brettanomyces kettle sour. Well, there’s a few kegs left that are currently pouring at the brewery, so this is the perfect time to dive into the details! The second beer from PR’s Calvados foeder, it was fermented with the brewery’s house culture (a blend of Saison and Brett strains), and dry-hopped with Hallertau Blanc. The result from the combination of both is a beer with “an evolving fruity, funky, and delicious flavour profile”, and a “lemonade-y tartness and delicate white wine and gooseberry notes”. We don’t think you’re going to want to miss out on this 5.4% ABV beauty, so get down to Port Rexton now for a taste!

Stellarton, Nova Scotia’s musically-inclined Backstage Brewing has a new beer for y’all, The Edge IPA (see, we told you they were musically-inclined). Brewed in the American IPA style, and hopped heavily with Simcoe, Amarillo, and Mosaic, we think you can expect a whole lotta fruity, citrusy, piney, and dank goodness in this 6.1% ABV, 75 IBUs beer… and likely a firm bitterness to finish it off, as well. Drop by Backstage to give ‘er a go.

Brasserie Retro Brewing is opening this afternoon, after a brief hiatus to re-stock their fridges. Their retail location at Motel and Campground Colibri on Blvd des Acadiens in Bertrand is open today 4-9PM, tomorrow 1-6PM, and Sunday 1-5PM. They will have their three core beers available to take away, namely the Tapisserie Laide Pale Ale, Tricycle Rouge Amber Ale, and Arcade 2001 IPA. For a refresher on Retro, their location, and beers, check out our Profile with them from early August.

We’ve got a multi-province home brewing competition to tell you about this week, hosted by the Gahan House locations across our region. It’s the Maritime Home Brew Challenge, and is may be one of the most ambitious yet. Open to amateur brewers in PEI, NB, and NS, they are looking for entrants to put together their best beer in 3 wide categories: Lager/Pilsner, Hoppy Ale, and Saison. As the names imply, these are open to interpretation however the brewer would like. The entries will be judged on the beer itself, the name, the “level of ambition”, and will receive bonus points for using local hops and malt. Entries are due at the local Gahan locations in Charlottetown, Saint John, Fredericton, and Halifax by October 27th. The winning beers will be announced in early November at the PEI Brewing Company, with the winning beer taking home $1000 cash, and the knowledge that their beer will be brewed and canned for release. There are plenty more details on the other prizes, and schedule of the “Brewers’ Feedback Session”, where you can chat with the Gahan brewers about your entry and ask for help, on the competition website, so don’t delay!

Good Robot has a pair of new releases coming next week, plus an invite to other breweries to take part in an innovative event, so let’s get to those details now! Next Tuesday, for their Beta Brewsday, multi-talented homebrewer Matt McNair and friend Cory Cauvier brewed up a lightly dry-hopped farmhouse ale, named The Bee’s Needs. The beer features a malt bill of Pilsner, Wheat, Rye, and Oats, and was hopped with Hallertau Mittelfrüh and Saaz. Just as the boil ended, during the whirlpool phase, dandelion petals and honey from Cauvier’s own hard working bees were added to the wort. Fermentation was performed using a house culture that McNair has been curating, with a secondary fermentation kicked off with yeast and bacteria isolated from Cauvier’s honey. The beer then spent some time on oak cubes and a little more hops were added before being packaged. For the launch event at 4PM on September 11, Matt, Cory, and friends from Hivetronics will be bringing live bees to the taproom to educate the public on these extremely important animals. Don’t worry, they’ll have them in special people- (and bee-) safe enclosures!

On Thursday, September 13th, they will be releasing the latest batch of Tom Waits For No One, their 7.9% ABV American Stout. Full of dark roast, coffee, and chocolate flavour, on a full-bodied base, the 58 IBUs from American hops help to keep it easy-drinking.

And in a heads up to Maritime breweries, on April 27, 2019, Good Robot is launching FemmeBot Beer Fest. Highlighting Women-Identified Brewers in the region, they are looking for 15 breweries to join them in Halifax for this event. Beers brewed by female brewery employees, and/or with female members of the public is the focus of this event. The Fest will be held at the Mayflower Curling Club, and have two sessions on that Saturday: 2-5PM and 6-9PM, with 200 attendees per session. More information on taking part at the FemmeBot Beer Fest can be found here. And we’ll share ticket details once available. [ed note: adjusted date]

Here are the next big events coming up in our region:

The Third Annual Tatamagouche Brewing Tap Takeover is happening at Dartmouth’s Battery Park next Thursday, September 13. From 11:30AM, TataBrew will be taking over the 18 taps with lots of their current releases, favourite kegs held especially for the event, and several new releases. One of which we can tell you about today, Cahoots! This is a Tart Saison that is a blend of two batches that have been aged in wine barrels: one 16 months old, and one 4 months old. Using a healthy dry-hop of Nelson Sauvin, the wine barrel character is front and centre, and works well to enhance the base beer acidity and Brett funk. In addition to its release on tap, bottles of Cahoots will be available at the brewery that same day. Tata (FB, Tw, IG) and BP (FB, Tw, IG) will be releasing the rest of the tap list over the next week, so be sure to check their social media in order to plan your beer enjoyment.

For the sixth year running (according to our extensive records), the 2018 PEI BeerFest will be taking place in Charlottetown at the Delta Prince Edward Hotel on the weekend of September 22. As always, the event is part of the annual PEI Fall Flavours Festival, celebrating the best of food and drink on the island, and this year’s lineup has 31 confirmed breweries and cideries from all over Eastern Canada and some from beyond. There will be three sessions, starting with an evening session (1830h – 2130h) on Friday, September 21, followed by two sessions, one afternoon (1400h – 1630h) and one evening, on Saturday, September 22nd. Tickets are available on-line through TicketPro and include a Designated Driver option, which gives access to a DD lounge with free (non-alcoholic, of course) refreshments. Come down and sample the over 100 beers and ciders that will be pouring at this year’s event.

Grand Monk Artisan Ales (formerly known as Bore City Brewing) is pairing up with Buddha Bear Riverview to hold their first tap takeover, a multi-day affair, from Wednesday, September 19th until Sunday the 23rd, with Grand Monk Pokes the Bear! While not a complete takeover, there will be at least several taps dedicated to the brewery, known for brewing a multitude of styles (with the focus on Belgian and hoppy). They’re not quite yet ready to share the list of beers they’re bringing, but follow along with their social media pages, as they’ll be posting more details sometime next week. And on Saturday the 22nd, from 4-8 pm, the entire Grand Monk team will be attending, and they’re always happy to chat beer, so don’t be shy! They’ll also be selling glassware, so bring some cash! If you’re hungry, Red Stone Eatery will be on site to suit your needs.

Elsewhere in New Brunswick on Saturday, September 22nd is the second annual First Town Craft Beer Festival. Held in Woodstock at the Best Western Plus Hotel and Conference Centre, this year’s indoor/outdoor event will have a single session in the evening. Tickets are still available, with regular admission ($50 + taxes and fees) from 6-9 pm, and VIP ($60 + taxes and fees) getting you in an hour earlier, at 5 pm. Ticket prices include a sampling glass to keep (with the VIP glass being larger), and unlimited samples throughout the event. Note that there are also $15 designated driver tickets available. They’ll be pouring beers from a variety of breweries/cideries/meaderies from across the Maritimes, and live music will be playing throughout the festival. Food will also be available for purchase. Proceeds from the event will help support the Children’s Wish Foundation.

Beer author and overall expert in the craft Stephen Beaumont is returning to Stillwell on Sunday, September 30th for another series of Guided Beer Tastings. Last year’s tasting was a huge success, so this year they’ve kindly added a second session! The first one will be from 12pm-2pm, and the second from 3-5pm; both will feature the chance to drink some “rare, world class beers” with Stephen, who will both entertain and educate with his knowledge and experience. There will also be copies of Stephen’s newest book, Will Travel For Beer: 101 Remarkable Journeys Every Beer Lover Should Experience, on hand for you to buy and have signed. Tickets are $46 and can be purchased here; don’t hold out on picking yours up, as the event is essentially guaranteed to sell out!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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