Tusket Falls Brewing

All posts tagged Tusket Falls Brewing

Another wild week in the region, with snow bringing the mainland to a full-stop/crawl, but thankfully we’ve got loads of great beer news to share this week. And in case you missed it, Timber Ship Brewing, which we featured in a Profile on the blog yesterday, did in fact have their launch last night at The Piping Plover Gastropub in Miramichi, pouring their Dungarvon Hopper IPA and Broken Paddle Pale Ale. Keep an eye on their social media for the latest news on where to grab a pint. Congratulations again! Let’s get to the other new news in the region…

Brut IPAs… love ‘em, or hate ‘em? No matter how you feel, it looks like the style is here to stay, at least for awhile. To give you some further food for thought on the subject, Lunn’s Mill is throwing their hat in the ring with their latest beer, And You. Their take on a Brut IPA was hopped with late additions of Galaxy and Mosaic, which combine to provide “an intense grapefruit character”. The bitterness lingers despite its relatively low 33 IBUs (likely due to the high dryness thanks to a low finishing gravity), and its alcohol level isn’t too high either, at 5.5% ABV. You should be able to still find this one at the Lunn’s Mill taproom for pints and growlers, and quite possibly at your favourite drinking spot in the HRM.

If you were lucky enough to attend Curated’s Eat. Drink. Local. event last night, you probably noticed a few new beers making their way around the room. One of them is the Brut IPA from Lunn’s Mill we just mentioned. Not to be outdone, Tatamagouche Brewing brought two new beers, one of which was a special sneak peek of their latest barrel-aged brew. The first beer is Kitty Clyde, a DIPA hopped with two of our favourite Australian varieties, Galaxy and Vic Secret. Thanks to plenty of both in the recipe, expect “Five Alive-type citrus flavours, along with the usual tropical and mandarin” in this 7.8% ABV, 40 IBUs hop bomb. Kegs are already being delivered to various Tata licensees, and they’re also canning it today, so expect some of those next week! Their other preview was a beer brewed two years ago that finally got to see the light of day (before being lost to the darkness of mouths and stomachs) – Kiskadee. This beer started off as a clean Porter, before being racked into second-use Glenora Whisky barrels, where it sat for 18 months. The Tata elves then added a hop-tolerant mixed culture from Escarpment Labs to help the beer develop some acidity; it was then racked onto organic NS strawberries for a second fermentation, for another four months. The final, much-awaited result, is a hefty 9.8% ABV, and has notes of “chocolate, spirits, and tart strawberries”. Don’t worry if you weren’t able to taste it last night; it’s been packaged in kegs and 500 mL bottles, and should be released in a couple of weeks.  

We’ve got another 2 Crows bottle release for you this weekend… or, more accurately, they do (the big glory hogs!). Those of you from Newfoundland may be particularly excited for Cloud 9, as it features the addition of the highly-coveted bakeapple. Sometimes referred to as cloudberry, bakeapple is a tart, flavourful, golden-coloured berry that is very difficult to forage, and even harder to find. In Newfoundland, some locals have places they know to find them, but keep it a closely-guarded secret since they’re so rare. Cloud 9 has been brewed on a smaller scale in the past, for release on tap at the brewery’s launch, and 1st anniversary party. As for this batch, it was brewed last March with a grain bill of Pilsner, Wheat, Spelt, Oats, and Special Aromatic malt. Lightly hopped with Calypso, Bramling Cross, and Hallertau Blanc, the wort was soured first with Lactobacillus, and then fermented in freshly-emptied Sauvignon Blanc barrels with a blend of Saccharomyces and Brettanomyces cultures. After spending four months in the barrel, the bakeapple was added (about 50 lbs of it, the result of several days of foraging by Paul Smith, a friend of 2C who we think is owed a major favour!) to the barrel. The 5.2% ABV beer then conditioned for another two months, before packaging in bottles with Champagne yeast. Five months later, it’s finally ready and is described by 2C as “tart, lively, bright, with a distinct funk and bakeapple character”. Don’t worry, there’s some of that barrel goodness in there as well! They’re releasing it at the brewery tomorrow at noon; with about 900 bottles available, it’ll go pretty quickly, so don’t delay in getting down to grab yours (a few bottles will also be available on the 2C web store, for shipping in NS).

Up in Hanwell, NB, Niche Brewing continues to pump out small batches of lovely beers with two releases since last we mentioned them. Last week saw Enkel, their take on the traditional Patersbier style. Designed by Trappist monks to be light enough to drink during the workday, “enkel” is the Dutch word for “single” leading to the beer also being known as a “singel” for maximum confusion in the marketplace. Dark candy syrup provides some light sweetness and dark fruit to this one, contrasting with a spicy and fruity character from a typical Belgian yeast strain. At 5.5% ABV it’s probably a little higher on the scale than a more traditional example, but you can still expect it to be light and refreshing. And as is their wont, the boys of Niche are putting out a hoppier style this week to balance the Euro stylings of the Enkel. A Hazy Shade of Winter is a NEIPA with a lightish 5.6% ABV and a heavy hopping of tropical fruity Galaxy and dank and piney Simcoe. Look for a low bitterness and plenty of passion fruit flavor in this easy drinker along with some yeast character generated by their own blend of haze-encouraging yeast strains. Look for both of these beers to be available at tap accounts in New Brunswick.

There’s an appropriately-named new addition to the Something Different lineup at Annapolis Cider CompanyStorm Cider (sorry, but we’ve got to mention the weather at least once a week, right?)! Starting off as a dry cider made from the juice of handpicked Gravenstein apples, it was fermented at cool temperatures and then blended with local blueberry, strawberry, arctic kiwi, rhubarb, and blackcurrant juices. The final rose-coloured product has “vibrant notes of fresh berries, and a crisp finish”, and comes in at 7.3% ABV. The charity recipient for this cider is The Red Door, a youth health and support centre; they will receive $0.50 from each refill.

Sticking with cider, Chain Yard has their own new release now available, Scoby Blu. The latest entry in their Kombucha series, it started with the base of their Foundation cider, and then features the addition of Kombucha from local Sòlas Kombucha (New Ross, NS), as well as homemade blueberry wine and matured lavender from Meander River Farm. As you might expect, the resulting 6.4% ABV cider has some of that wonderful Kombucha funk, as well as floral and fruit notes. You can find it on tap right now at their retail store.

Mahone Bay’s Saltbox Brewing Company has a new beer on tap and in cans, a 4.3% ABV Session IPA. Light in body, with plenty of hops on the nose and palate, but light on bitterness, reminiscent of tropical fruit and melon. They have packaged it in a limited release can, featuring the logo of the South Shore Lumberjacks hockey team. Purchasing the can helps support the Lumberjack players and personnel. Saltbox is also currently pouring Backyard Cider, made with local heirloom Gravenstein apples. This 6.5% ABV single varietal cider is crisp and dry, with floral notes on the nose.

Newly-opened Sussex Ale Works has released their latest brew to be poured at their taproom in Sussex, Holstein Milk Stout. Brewed for those who love stouts, and for those who maybe don’t think they like stouts, some malt and lactose sweetness comes through on the palate, along with chocolate and a touch of roasted coffee. Complemented by some floral character from a light addition of East Kent Golding hops, it finishes clean, and is quite drinkable at just 4.8% ABV. Described by the brewery as “adult chocolate milk”, make sure to drop by if you’re in the Sussex area before it’s gone.

In St. John’s, YellowBelly continues to experiment with cider, releasing a new “Winter Series” entry on tap, Raspberry Cranberry Apple Cider. This deep pink beverage features the addition of 60 kg of seedless berries in about 800 L of cider; it was then back-sweetened with more cider, to round things out. It weighs in at 6.5% ABV, and is tasting “floral, jammy, and very tart”. While you can currently grab it on tap at the brew pub, there’s a chance that it’ll pop up in bottles, soon.

If you like hanging out at Good Robot, and you like NEIPAs, they’ve got some happy news for you – next week’s Beta release is, yes, a NEIPA named Tri-Sarah-Hops. Co-brewed with Sarah Gallant, it was heavily late-hopped and dry-hopped with Simcoe, Mosaic, and Citra (see, the beer name is more clever now, right?). Not too too much bitterness (42 IBUs), and a whole lotta grapefruit and mango flavours, it comes in pretty low in the ABV department for an IPA, at just 5.2%. As for next Thursday’s Alpha, it’s a new one named Chäir Beer. Loosely-based on their Leave Me Blue, the grist contains 2-row, flaked corn, and Rye malt. Hopped to 20 IBUs with Sorachi Ace and Perle, they added some Lingonberry juice to the 4.9% ABV resulting beer. What’s a Lingonberry? Well, it’s a small, red, slightly tart berry that is also known as a partridgeberry in Newfoundland and Cape Breton. Hey, the more you know! The final product is easy-drinking and a touch tart, but you’ll have to taste it for yourself! Again, at the taproom, next Thursday.

Yarmouth’s Tusket Falls has put a couple of new beers on tap in recent days. The first is Wild Sour, a beer with a subtle tartness and a lot of lemon citrus notes. Dry-hopped with Amarillo for a hoppy presence, at 4.5% ABV, it’s an easy drinking and refreshing number that will likely make you wish that little bit more for warmer weather. The other new beer is in the Northeast/New England IPA style, this one paradoxically called The Nameless Juicy New England Pale Ale. We don’t know much more about it except that it’s 5.8% ABV, but we suspect you’re familiar enough with the style at this point to take a guess. Also, stacks of kegs were seen recently on Tusket’s Instagram story, we hope this implies that Tusket Falls beers will soon be seen more frequently outside their taproom so that the rest of the Province (and perhaps the region) can get a taste of the beery things going on near Yarmouth.

Sticking to the Southwestern parts of Nova Scotia, Roof Hound has put together a three-headed beer that may also have you thinking of warm summer days. Triple Threat Brown is being called a “Neapolitan” beer, bringing together the classic flavors of the original three-flavor ice cream. Featuring chocolate malt, vanilla, and strawberry puree, you can expect all three flavors to be well-represented. At 5.4% ABV it’s light enough for you to have a couple. Look for it on tap at Roof Hound’s taproom and other select locations, but if you’re not in the area, stay tuned as this one is scheduled to be put in bottles as well.

Over on the Island, PEI Brewing Company has a couple of new beers on the go, both seeing fairly wide release. Black Banks is a black IPA, brewed with light toasty malts, but also with a good portion of debittered black malt to provide some mild roasty notes and a deep dark color. Hopped both in the kettle and via dry hop with lots of modern tropical varieties, it weighs in at 6.2% ABV and a sturdy 60 IBU. Also on the go is a new beer in the After Hours series, a big one that should be perfect for the depths of winter. Barrel-aged Barleywine tips the scales at a massive 10.5% ABV, with a mild carbonation, a slightly sweet palate and a balanced bitterness. Herbal English hop varieties and some fruity yeast character are complemented by vanilla and wood flavors from an extended aging period in Kentucky bourbon barrels. You’ll find both of these beers at several Gahan locations, including the original Gahan House in Charlottetown, Gahan Riverside in the Fredericton area, and Gahan Port City in Saint John as well as at the PEIBC Taproom and select PEILCC locations.

And a quick hop back to Yarmouth for this week’s entry in the “shamefully late email” sweepstakes, this one from Heritage Brewing, who have a couple of interesting things on the taps of late. The first is their Angry Blonde Jalapeño Ale. Based on their light and refreshing standard blonde, they’ve added some additional interest through the addition of fresh Jalapeño and Habanero peppers. With a solid hot pepper flavor and a not-so-mild spice, you’ll only be able to get this one at the brewery. Also only at the brewery is their Vanilla Cream Ale, which is also a variant on a base beer, this time their usual cream ale, but conditioned on vanilla beans for a soft and creamy flavor profile. Next up is a re-release of their Norseman NEIPA which they’ve fermented with the Kveik yeast from Escarpment Labs and tweaked the hop profile of slightly. Slightly more sessionable than previous versions, they’ve been quite generous with the late and dry hop additions for a classic NEIPA juiciness. And keep your eyes out in the near future for another re-release, this time their Blueberry Grunt Sour, a very popular brew that they’re also making some minor changes to.

A note for all amateur and professional brewers, those who work in the industry, or looking to learn more, the next Beer Judge Certification Program Tasting Exam for our region will be taking place in Halifax on May 10th. If you are interested in sitting it, learning more about the BJCP, or taking part in the tastings the examinees will be running before then, hop over to the Brewnosers Forum and say Hi.

What’s on the go in our region over the next few weeks? We’ve got the goods for you today!

A quick reminder that tomorrow will see one of Halifax’s premier imported beer events when Belgian Fest goes live at Stillwell on Barrington at noon. Featuring beers you very well may not have had the chance to try before, especially in this region, or that if you have, you’re likely eager to taste again. With rare Lambics by the glass, bottles that say Westvleteren and other hard to pronounce words, and plenty of other tasty treats on tap, this is an opportunity to expand your palate and see what all the fuss over Belgian beer is about. As always, the kitchen will be putting out some well-considered thematically consistent foods, and we’re sure there will be plenty of folks around (both employed by Stillwell and not) to help guide your exploration of some of the best that Belgium has to offer.

Dartmouth’s Battery Park is continuing their series of Tap Takeover events from local breweries on January 17th, when they are inviting Nyanza’s Big Spruce back in house. They’ll have more than a dozen beer pouring that day, including a handful of reserve kegs from the cellar, lots of new/favourite seasonals, plus the return of their BP/BS collaboration beer, Blood Donair, the Imperial Stout brewed with donair meat and aged on raspberries. The event kicks off at 11:30 AM, and runs all day and night, so pop by for a pint!

Also on January 17th, which could make for a fun 1-2 punch of a beery day, Garrison Brewing is holding an event they’ve dubbed “A Thief in the Night”. This ticketed event will have Brewmaster Daniel Girard leading a tasting of several beers before they are released. They include five brand new beers drawn straight from the barrel, a taste of their upcoming Wintervention 2019 with cocoa nibs, a pre-release bottle of Cherry Bourbon Barrel Aged Wintervention, a Cellar Series Teku glass, plus more perks. Tickets ($50) can be reserved in person or over the phone (Veronika at (902) 453-5343 ext. 222). This is sure to be a fun and enlightening event!

Roof Hound Brewery is hosting the Second Annual South West Nova Craft Beer Tasting Night on Wednesday, January 23rd. From 7 – 10 PM, there will be ten different beers from a handful of the region’s breweries, namely Heritage Brewing, Lazy Bear, Lunn’s Mill, and Tusket Falls join the host Roof Hound on tap. Your $35+tax ticket includes your first 4oz sample of each beer and an appetizer, while live music by David Chamberland, and the brewers themselves will be on hand for entertainment and learning more about the beer. Grab your ticket at Roof Hound, or via email before they sell out!

Tickets are now on sale for the Pasadena Brew-Fest, being held Friday February 15th. From 7 – 10 PM, Pasadena Place will be full of great local beer, thanks to Bootleg Brew Co, Crooked Feeder, and Western Newfoundland Brewing Company. Your $50 ticket is available online through the e-Service account, or in person at Pasadena Place.

Not so fast, here are a few final beer and release notes to get you fully up to date!

Montague, PEI’s, Copper Bottom Brewing has a new Dry-Hopped Sour on tap at the brewery these days, this one featuring Ekuanot hops. Tart and refreshing, this 5.0% ABV beer features notes of tangerine, papaya, and orange peel. Grab it as part of a flight, a full pint, or a growler to take home. Plus look out for cans of Ken’s Stout and Parkman Ave DIPA at your local PEILCC this weekend!

FirkinStein Brewing in Bridgewater welcomed two hoppy beers to the taps this week: one a returning favourite, and one brand new. Set Sail Pale Ale is a 6.0% American Pale Ale, generously hopped late and after the boil, it features loads of citrus aroma and flavour, and low bitterness. And debuting yesterday was King Street, a 7.7% ABV IPA generously hopped with Cascade and Mosaic. Catch both of them at their taproom (on King Street, of course) for pints and growlers.

A note that today’s Cask Friday release at Propeller’s Gottingen Street location will be their London Porter, cask conditioned and served by a gravity tap. Food from Alteregos, including Mac and Cheese, will be available for pairing to your heart’s content. And for those of us eagerly awaiting word, the very-limited El Dorado Brett IPA that we mentioned last week is pouring today at the taproom. May as well stick around for two then, eh?

Dartmouth’s Spindrift Brewing has a new beer pouring for you this week, as they continue to explore the wide variety of ale styles available. Newkirk is a 3.4% ABV and 15 IBU English Mild, known for their lower ABV (perfect for a full afternoon session), with notes of toast/bread crust, toffee, and dark sugars. Using iconic Fuggles for the hops completes the ode to the style. Pop by for a growler fill today or tomorrow, if it lasts that long, as these small batches sell out quite quickly.

Twillingate’s Split Rock Brewing is looking to hire someone to support their brewing operations. From Brewmaster Matt Vincent, “Brewing experience is an asset, but training will be provided.” Send them a message or email Matt to learn more and to apply.

Two Islands Brewing in Parrsboro, NS has lots of news for us this week. First up is a new batch of their Sailor’s Delight, their 5.0% ABV Irish Red Ale hit the taps, as well as their 5.0% ABV Blonde Ale. And it’s that Blonde Ale that needs your help: it is currently nameless, and they are holding a contest on Facebook to fix that. Check out this link and weigh in. You can also now take away their Irish Red, Blonde, APA and Porter in 240 mL bottles, as well as growler fills. And why not drop in next Thursday, January 17th, for Trivia and Wing Night. Or January 19th, when Mark Raven will be entertaining the tap room with his music.

Happy long weekend! Whether you have your Thanksgiving dinner on Sunday or Monday, early afternoon or evening, deep fry your turkey or roast it, we can’t think of a better way to lead into it than beer! We’re not saying one absolutely needs a beer or three before sitting down with multiple family members to stuff yourselves full off tryptophan-laden food… but it certainly helps (especially if the conversation veers towards politics… Canadian OR American). Our usual reminder about holiday weekends bears repeating: check your favorite brewery’s hours before planning your supply run, especially on Sunday and Monday; brewers have families too!! With that being said, read on for the latest goings-on in the Atlantic Canadian beer world… and have a safe and happy Thanksgiving!

Nackawic, New Brunswick’s Big Axe will soon be celebrating the official opening of their brand new taproom, with a party scheduled for Saturday, October 13th. Along with live music, free tours, and food trucks, they’ll also be launching a new beer for the event, Hops and Sickle Pale Ale. Brewed with Pale and Honey malts, fermented with an American Ale strain, and hopped with a blend from Darlings Island Farm – which appears to mainly feature Dr. Rudi – the final beer has aromas of pine, citrus, stone fruit, and spice. It comes in at 5% ABV, and will be available at Big Axe during their celebrations (along with several other of their beers), and throughout the following days, while supplies last.

Those crazy kids at Niche Brewing in Hanwell (pronounced “Fredericton” by most people), NB, just can’t help themselves. They’ve got yet another new beer for us this week to whet our appetites for their tap takeover at Stillwell next weekend. Listed as a Brett IPA, this one is likely to be quite a bit different from the last, as it uses a Brettanomyces strain from the Yeast Bay hitherto unknown to Niche (and possible the rest of Atlantic Canada). Purported to bring a character that is “reminiscent of Sweet Tarts” candy, that’s pretty much exactly what it did, providing a slightly tart finish and a fruity palate with plenty of funk on the nose. Because this is Niche, and because it’s an IPA, there were also a lot of hops involved, including Azacca and Galaxy, which amped up the fruity character even more. Dubbed Space Oddity, it’s 5.6% ABV and hazy as hell; you can find it soon at The Joyce and the King Street Alehouse in Fredericton, and Peppers Pub, Lock Stock & Barrels, and the Saint John Alehouse in Saint John, and it might (possibly, potentially, maybe) be available at the Stillwell next weekend as well (see below).

There’s a refreshing, salty new beer pouring at the Port Rexton taproom right now… and if you guessed Gose, you’d be exactly right! Drifter is the brewery’s 4.1% ABV take on the sour, German Wheat beer, with salt from the Newfoundland Salt Company added in the boil. As is usual for the style, coriander was also added, with the final beer exhibiting the perfect balance between sour and spice; don’t let anyone tell you Gose is just a summer beer, as these low-alcohol, refreshing brews are perfect throughout the entire year! Best to drop by Port Rexton ASAP to give it a try, as there is a limited amount of kegs available – half of the batch was transferred to a Cabernet Sauvignon barrel, along with a pitch of Brett D (we’re looking forward to hearing how that turns out!).

North Brewing is hoping that you like beers that are hard to pronounce, maybe, ‘cause they’re releasing Des Pêches Rooib today. Don’t let the name intimidate you, as it sounds plenty tasty! The base beer was aged for 7 months in one of the brewery’s neutral oak barrels at Battery Park, where it was conditioned on Peach Rooibos tea from the World Tea House. After bottling, the 5.4% ABV beer was allowed to condition further for another 5 months, and now it’s finally available for sale! Peachy, effervescent, and with a light amount of oak character, there’s about 700 bottles available at both North bottle shops; maybe grab a couple for Thanksgiving dinner?

We’re used to seeing a variety of wet-hopped beers this time of year, but how often do you see a wet-hopped Belgian Pale Ale? That’s what Tatamagouche Brewing has done with Hopback Hustle (4.4% ABV), their latest beer that is currently on tap at the brewery. Featuring Cascade and Crystal hops grown at the brewery’s farm in Malagash, both varieties were added at several stages of the brew – in the mash, the kettle, and hop back (twice!). Fermented with a dry, Belgian ale yeast, the beer has a nice balance of light, spicy yeast character, combined with “bright, floral, earthy aromas” from the hop additions. A few kegs will likely be popping up in the HRM, but the majority of it will be found at Tatabrew for pints and growlers. And while we have you here, now’s a good time to mention that Blue Bales, Tata’s wheat beer conditioned on 350 lbs of organic blueberries, is back on tap and in cans, and Deadeye DIPA, their Imperial IPA hopped heavily with Hallertau Blanc (and a little bit of Nelson Sauvin in the dry hop) will return this weekend, also in cans and on tap.

We mentioned last week that Garrison is finishing up their annual Oktoberfest this weekend, with Das Big Party happening on Saturday, October 6th. We can now confirm that they’ll also be releasing a new beer for the event, a Marzen named Gettin’ Ziggy. This 6% ABV German Lager was brewed with Pilsner and Munich malt, and hopped with Hallertau to 21 IBUs. Malty and clean, you know the drill with this style of beer… it’s meant to go down easy, and go down often, preferably in large quantities, with lots of people around and live music playing. Hey, sounds like it fits the party where it’s debuting! Meanwhile, the gang at Garrison happened upon an unexpected discovery in their cellars this week: a trove of Double Jack Imperial Pumpkin Ale from Autumns past. A scant 32 of the 2016 and 35 of the 2017 vintages will be available on Saturday at the brewery, so if a strong pumpkin ale with a little age on it is your thing, you’d best get there early.

Let’s move over to Dartmouth, where New Scotland Brewing has two new beverages out for our enjoyment, a beer, and a cider. We’ll start with the cider, so we don’t make ourselves look TOO biased. Blueberry Apple Cider doesn’t have an “official” name yet, but we’re ok with that, because it kinda speaks for itself right now, no? Made using apples from Stirling Fruit Farms, and blueberries and honey from Glenmore Farms, it was fermented with the naturally-occurring yeast on the apples, before the addition of commercial yeast to take it the rest of the way. Unfiltered, this dry, English-style cider has a dry, tannic, wine-like flavour, and weighs in at 6.2% ABV.

New Scotland’s beer is Heads Will Roll, a Red IPA. Brewed with a grist made up mainly of Maris Otter, and a touch of Pale Chocolate malt, it was late-hopped and dry-hopped with Centennial, Amarillo, and Mandarina Bavaria, to provide plenty of fruity and citrusy character to the beer. This fruitiness was bumped up even further by fermenting the beer with Vermont ale yeast, which brought the beer to 6.5% ABV. At just 35 IBUs, the finishing bitterness should be in the moderate range.

Halifax’s Chain Yard has us moving right back into cider territory with their habanero-infused Hot Mess. Looks like this one is actually a blend of several other Chain Yard ciders, including Foundation, Intrepid, Highway Strobbery, and Drunken Cherry. The final blend was then dry-hopped with Cascade, and steeped with habaneros. Those of you with any type of hot pepper experience will know that habaneros are right up there with some of the hottest peppers readily-available; luckily, the final product isn’t too crazy, with Chain Yard describing it as a “subtle but intensifying heat”. Sound doable? Maybe have some bread nearby, just in case! It’s 7.5% ABV and currently on tap at their taproom.

Way down near the Southern tip of Nova Scotia is Tusket Falls Brewing, and they’ve got a new beer to tell you about this week. Called District 34 after the local lobster fishing grounds (Lobster Fishing Area 34 – Southwest NS), the timing for it is just right, as the fisherman are just getting ready for this year’s season. An American Porter, the grist was composed of pale and caramel malts along with roasted barley and oats. Bittered with American hop varieties, it features toffee aromas and roasted coffee flavors while maintaining a full body and a soft and creamy mouthfeel. Dry on the finish, this 7% ABV beer is dark brown with a coffee-colored head, and though it’s available at the brewery now in cans and at select tap accounts in NS, it will also be part of the Maritime Beer Box that will be found at Harvest, Rockhead and WestSide in Halifax later this fall (and, perhaps, also as a single). And if you’re interested in learning more about Tusket Falls Brewing, be sure to check out the latest episode of the 902BrewCast wherein your intrepid podcasters embark upon a jaunt down to the brewery and discover it to be a most welcoming place.

So dedicated to keeping us informed is Kelly of Halifax’s Good Robot that she was even kind enough this week to let us know that nothing’s going on! Fear not, gentle soul, we’re sure there is plenty of the usual work-a-day mirth to be had at the taproom, but we are honor bound to advise that there will be no BetaBrewsday release this coming Tuesday, owing to GR being closed for a staff day. Later in the week will also see the return, after a brief hiatus, of Damn Fine Coffee & Cherry Pie Pale Ale which is once again being lovingly packaged in cans. And we think we caught an Instagram photo of Kelly brewing a beer with Emily Tipton a few blocks away at Boxing Rock’s experimental small-batch brewery at Local Source. We’re sure there’s a story (and a beer!) behind that photo and we hope to have it for you in the coming weeks.

Quick! Beer nerds! Off the top of your head do you know what a bière de coupage is? We didn’t either, but it turns out it’s the result of the time-honored technique of blending some old (“mature”) beer into quite a bit more young beer. Practiced quite extensively in Europe, where Flanders Reds and lambic and even farmhouses are often produced using this technique, it was also common in the UK in times past for porters and stouts (and, depending on who you believe, a form of it is still used to produce Guinness). Why are we telling you this? Because of course a local brewery is releasing a beer that leverages this technique, and, wouldn’t you know it, it’s Stillwell Brewing. Make 1, 2 started with a batch of fermenting Easy, which comprised 3/4 of the volume, to which a barrel of very old sour beer was added. The coup de grace on this bière de coupage was a dry hop with a floral and spicy variety just prior to bottling. You’ll find the resulting concoction on sale this weekend at the usual spot on Gottingen Street behind Propeller Brewing.

If you happen to be in the Ashdale area of Nova Scotia this long weekend, why not drop by Meander River, where they’ve released a new, small batch cider, Blueberry. This dry cider was blended with local, fresh blueberries, giving it a purple colour and “fleshy, ripe blueberry flavour with a crisp apple finish”. Sounds like a good pairing with a certain annual dinner involving turkey, no? It’s available right now in 500 mL bottles, but in a very limited quantity and only direct from the source.

The email came in just in the nick of time, allowing us to give you all the info on the latest Something Different release from Annapolis Cider Co. Spiced Plum is a 6.3% ABV sparkling cider made up of a blend of cider (from Northern Spy and Paula Red apples) and perry (from Flemish Beauty pears). This blend was then cold-steeped with cinnamon sticks, green cardamom pods, sliced fresh ginger, whole nutmeg and allspice (do some of these spices make you think of your favourite pie?). Finally, fresh juice from locally-grown golden Shiro plums was added for balance, and to give a hint of tartness. Sounds like a fantastic cider for Thanksgiving! As with all Something Different releases, $0.50 of every fill will go towards a local charity; in this case, the Wolfville Farmers’ Market’s Nourishing Community Food Bucks Program.

There are a few events coming up that we think you might be interested in hearing (more) about:

We mentioned the Niche Brewing takeover at Stillwell above and we’re happy to report that we’ve now got a list of what we’re likely to see next Saturday on October 13 from 4 PM (note the later opening than usual for Stillwell on a Saturday). If you weren’t already excited about the event, this should get you over the hump, and if it doesn’t, we’re not entirely sure why you’re reading this. Here’s the twelve taps that are expected to open the afternoon:

  1. Tafelbier – Mixed-fermentation Table Beer, 3.6%
  2. Lucid Dreams – Mixed-ferm Saison w/ pineapple, pink guava, and apricot, 6.3%*
  3. Cilantro Lime Gose, 4.2%*
  4. Boysenberry Persuasion – Kettle sour w/ boysenberry puree, 4.2%
  5. Ruby Tuesday – Kettle sour w/ hibiscus, 4.4%
  6. Hold Fast – Dry-hopped Sour (El Dorado & Citra), 4.2%*
  7. Evolution – Barrel-aged Saison, 6.3%*
  8. Space Oddity – Brett IPA hopped w/ Azacca & Galaxy, 5.6%
  9. Mahalo – Pineapple Milkshake IPA, 6.4%
  10. Day Tripper – Belgian Tripel, 8.4%
  11. Receding Darkness – Dark Brett beer, 6.4%
  12. Wake-up Call – Sweet Stout w/ barrel-aged coffee and vanilla bean, 5%*

Note that the beers marked with an asterisk (*) are special editions brewed specifically for this event and the Mahalo is a brand new beer. This will also be the first (and only) appearance of Evolution before the rest of the batch is eventually bottled. But WAIT, there’s MORE!! We’ve also got a list of the beers lined up as replacements when (not if) the above kegs kick:

  1. Single Origin – Coffee Sweet Stout, 5%
  2. Constellation – Dark, sour Saison w/ black currant, 4.7%
  3. Ethos – Mixed-ferm saison, 6.3%
  4. Island in the Sun, Grisette w/ Galaxy hops, 3.6%
  5. Moderation – Passion Fruit Milkshake IPA w/ Enigma & Mosaic, 5.5%*

We suggest gameplanning for this one, folks, as we think you’re going to want to try all of these. And meanwhile, Chef Graeme Ruppel will be putting out some special treats from the kitchen with a bit of an Asian flare, including a Tandoori Chicken Wrap (mint raita, smashed cucumbers, iceberg lettuce), Tuna Crudo (blackberry-jalepeno conserva, smoky puffed rice, raddichio), General Tso’s Eggplant (Vegetarian, possibly Vegan, with kimchi fried rice and shoots), and Gulab Jamun with green and black cardamom syrups for dessert. Also, a reminder that Shawn and Rob of Niche will be on hand to answer all of your questions about their brewery and their beers and to wax poetic on the subtle minutiae of mixed fermentations. Or maybe they’ll just get loaded and tell naughty jokes. Either way, it’s bound to be entertaining!!

Windsor, NS, will be the site of the 20th annual Pumpkin Regatta a week from Sunday, on October 14. And for the 2nd year in a row, Schoolhouse Brewing will be hosting a Pumpkin Regatta Beer Garden. Take advantage of a vantage point along the waterfront where you’ll be able to relax in dry comfort with a beer in your hand as the regatta entrants navigate across Lake Pesaquid in their hollowed out gourds. Toast them in style with a pint of Schoolhouse’s gourdian Pumpkin Paddler, or one of their many other offerings. The taproom will open at 11 AM and the beer garden will be in full effect from 12 – 8 PM, with live music from 1 – 4 PM. There’s no cover and there will be food specials on the menu. Look for more info on the regatta and other events in town this weekend at the Windsor Pumpkin Festival Website.

There seems to be quite a few multi-brewery tap takeovers going on in the region these days, doesn’t there? We can’t help but think that this is an excellent way for folks to get a taste of the wares from a couple of different breweries, while still being able to try a nice variety from each and maybe see a little bit of friendly competition. Coming up October 18 – 21, Halifax’s Garrison and Dartmouth’s Nine Locks will be taking over all 16 taps at Jamieson’s Irish Pub in Dartmouth for the weekend in another Double Header Tap Takeover. Starting with Thursday for wing night, leading into their usual TGIF Friday night with folks from Nine Locks in the house, Saturday afternoon Ceilidh and Saturday night Kitchen Party when personnel from Garrison will be on hand, and who knows who might show up for Sunday’s finish when the winner is revealed?

And lastly, a few quick mentions of a various and sundry nature:

– Looks like Breton Brewing has again brewed one of their popular summer beverages, Strawberry Rhubarb Sour. Look for this 4% ABV, pinkish-red kettle sour to be available in the not-too-distant future.

Lunn’s Mill wants to let you know that they’ve restocked their shelves with cans of Lager Driver and Anvil Porter; in addition to being available for purchase at their taproom, some of these cans will also be available at the private liquor stores in the HRM sometime next week.

– Two returning beers this week from our friends at Propeller Brewing: Nocturne Black IPA, a 6.7% brew dry-hopped with Amarillo and Falconer’s Flight (on tap and in cans); and Tropical IPA, a 6.2% ABV American IPA dry-hopped with Citra and Galaxy to boost the tropical fruit aromas (growlers and pints at the tasting room, only).

– In Fredericton, TrailWay Brewing is releasing the third iteration of Starblast, their “American Fruited Ale”, today at the brewery. This batch was conditioned on over 300 lbs of strawberry and kiwi purée, and was lightly hopped with El Dorado. It comes in at 5% ABV, and will be available on tap and in cans.

We’ve had another big week of beers and events in Nova Scotia, thanks to the continuation of Nova Scotia Craft Beer Week. Check out our Map and Calendar to help you plan this weekend’s escapes, plus we’ll summarize them below.

• One of the consistently stellar events during NS Craft Beer Week is the Stillwell Open, where teams of breweries conspire with local homebrewers in a friendly competition for flavour domination. This year’s event was no different, with Team North taking top honours again, with their top showing in two categories. Consisting of breweries Big Spruce, Breton, Tatamagouche, and Uncle Leo’s, they teamed up with homebrewers Brian Harvey, Bràthair Collective, Mark McKay, Duncan English, and Dave Martin to produce another batch of highly regarded beers. They hoisted the cup and will hold onto it until 2019, when the Dartmouth, Halifax, and South teams will be fighting to win it. Here is a summary of the winners, plus some other honourable mentions that are now (or will be shortly) available to the public:

  • Tatamagouche and Mark McKay took top honours in the American category with their Amrita, an American IPA with Passionfruit and Mango, fermented with Brettanomyces. This bright yellow beer featured a solid hop bitterness, along with tons of tropical fruit character. Look for it at the Full House event tomorrow, and on tap around the province this weekend/next week, with 500ml bottles available at the private stores next week as well.
  • Taking Gold in the Belgian category was conspiracy between Breton Brewing and the Bràthair Homebrew Crew, Wild Bretton. This Brett Amalgamation-fermented Witbier was aged in Chardonnay barrel for a couple of months, and packaged up for limited release. We understand it will see further distribution in the near future!
  • Team Dartmouth member Brightwood Brewery teamed up with Chain Yard Cider to take Gold in the English category with a cask of Goosebite, a 5.7% ABV Porter/Cider hybrid known as Graf. The base beer and cider also featured cranberries and raspberries, resulting in a fruity and chocolate mix that the judges (aka the public) voted their favourite. We believe this was a limited release, but may pave the way for future experimentation from Brightwood and cider partners.
  • And in the German category, Boxing Rock and Tusket Falls debuted their Rauch Star, a dark Rauchbier (German Smoked beer). Malt forward with light but solid smoke flavour. At 6.5% ABV, it still features a light crisp mouthfeel and a light bittering to finish it off. Look for kegs of Rauch Star around the province, and in bottles at the private stores in HRM.

Among the other dozen beers pouring that day, there were several more available to the general public now or shortly:

  • Tidehouse went the New England IPA route with their entry, Champions Regardless, which took second place (very fitting for the name!) in the American category. Swapping into the brewhouse for this batch were co-owner Shannon Rockwell and frequent collaborator/homebrewer Ian Wheatley. Brewed with 2-row and a combination of Flaked Wheat, Oats, and Barley, they also added just a touch of Honey malt for complexity, and dextrose to help dry the beer out a bit more. Galaxy and Kohatu hops were used for the first-wort, hop stand, and dry-hop additions, with Vermont Ale yeast taking over fermentation duty. Plenty of tropical fruit deliciousness, without the high bitterness, in this 6.2% ABV beauty,
  • A collaboration brew between Lunn’s Mill and Heritage Brewing will be appearing on tap this week at Good Robot. Named Paradise Found, it’s an Imperial IPA hopped with hefty amounts of three American varieties: Chinook, Simcoe, and pretty-new-to-the-scene Tahoma. To “spice” things up a little, the breweries decided to add a “generous amount” of Grains of Paradise and Lemongrass near the end of the boil. The result is an 8.9% ABV, 89 IBUs beer with a “delightful piney punch, and a smooth, tropical finish”, with a “sharp spiciness and lemony finish”. In addition to taking over one of GR’s fine guest taps, it should also be pouring at Heritage, currently.
  • Halifax’s Propeller Brewing teamed up our very own acbbchris to brew two beers in one. Back in March, the brew crew of Head Brewer Cameron Crerar, Assistant Brewer Denys Ploughman, and Chris brewed up Doppelbock, a 6.0% ABV malty German beer, featuring a base of Munich and Pilsner malts, along with Vienna and Cara 120 for some residual sweet notes. Hallertau and Northern Brewer hops were used to offset the sweetness and offer some traditional woody notes. This Gottingen Street Small Batch is now available at the Gottingen and Windmill locations for pints and growler fills. On the day of the Stilly Open, there were a pair of Eisbock kegs available for enjoyment, created by partially freezing the Doppelbock to remove some of the water content, and upping the alcohol to 7.0% ABV and rich malt character.
  • Lazy Bear debuted their Dubbel on Sunday, which will be available in bottles shortly. This 6.7% ABV Belgian style features a complex malt bill and an iconic yeast. Inviting in students in the Industrial Microbiology program at Universite de St Anne, both brewers and students enjoyed the learning and brewing process that day, and those who missed out on Sunday’s event will soon have a chance to enjoy the final product. We’ll update with more information once we know it!

• Switching gears from the Open, it looks like North Brewing has a couple of releases today, one new and one returning. Let’s start with the new, shall we? Actually, maybe we’re using the word “new” a little loosely, here, but Finite Series: Midnight is just that… their popular Belgian Strong Dark Ale, Midnight, in their limited edition Finite Series. To be more specific, they took one barrel of Midnight and added peaches, nectarines, and Shiro plums, and Escarpment Lab‘s Brussels Brett (a Brett brux strain that exhibits “plum, red berry, citrus, and red apple, alongside subtle acidity”). Aged for 8 months in the barrel, and then bottle conditioned, the brewery is describing it as “smooth, with lots of peach character, a little cherry, and a bit of toffee on the finish”. There’s just over 20 cases available, so don’t wait to grab a bottle or two! As for the returning beer, Twinkle Pony, a “Cookie/Tiramisu Stout” is back today. This 7% ABV beer was brewed with lady finger cookies, Chocolate malt, lactose, vanilla, and cold brew coffee from Manual Food & Drink Co. It’s available in cans at both bottle shops, and will be on tap at a few lucky locations (including tomorrow’s Full House event).

• Moving on to New Brunswick, Niche Brewing released the details on their latest beer, Innerstate, earlier this week. Described by the brewery as an “Amber Brett Saison”, the grist included a healthy portion of Rye malt. Fermented with Niche’s house blend (French Saison yeast and a variety of Brettanomyces strains), the beer was allowed to age for some time, in order for the Brett character to develop. Dry-hopped with Saaz before packaging, the result is a copper-coloured brew with a touch of caramel sweetness, citrus and spice from both the yeast strains and Rye malt, some spicy/floral character from the dry-hop, and, finally, a “touch of barnyard character from the Brett”. It’s available on tap now at a couple of Niche accounts, with others likely having it over the weekend.

• In other Niche new beer news, look for their first Session IPA sometime next week, which will also be the first in a series of one-hop beers. You Had Me At… Ekuanot was brewed with 2-Row, Wheat malt, Malted Oats, and a touch of CaraRed, to keep the beer light-coloured, while at the same time boosting the mouthfeel of this low-ABV (4%) beer. Hopped entirely with Ekuanot (with all additions occurring at the end of the boil, and in the dry-hop), it was also fermented with a new-to-the-brewery yeast blend meant to work best with hop-forward beers. The beer will have your typical Ekuanot characteristics – melon, orange, lime, green pepper – in a hazy, light-golden package. Look for it mid-week at your favourite Niche tap accounts.

Flying Boats has comfortably settled into their new location – with a much-expanded 15 bbl brewhouse and taproom in Dieppe – and they’ve released a new beer to join their flagships on tap. A Session IPA, Coastal Good Life was bittered with Magnum, with Galaxy making up the rest of the hopping schedule for both knockout and whirlpool additions, as well as in the dry-hop. With a simple grist to allow the Galaxy to shine, expect aromas and flavours of passion fruit, with a dry finish. Coming in at just 4.8% ABV, it’s just the sort of beer to enjoy a pint of in the afternoon… although, the evening works perfectly fine as well! Drop in at the brewery today for a taste and/or growler fill.

• Now that Spindrift‘s Seventh Wave series is officially back, they’re upping the ante and aiming to have two different batches available each week. For this week, they’ve succeeded with that goal! Let’s start with Full Steam Ahead, a Steam beer (natch), aka California Common. Golden-coloured, with a “slight caramel toast presence, backed by an assertive, yet complementary hop program”, it weighs in at 6.2% ABV and 34 IBUs. Thousand Ships Wildberry Wheat is next, and was brewed with patio weather in mind, with notes of “tart cherry, smooth strawberry, and thick blueberry” coming through in this reddish-coloured beer, thanks to the a blend of cherry, strawberry and blueberry purees (at 50:25:25, respectively). At 4.2% ABV and 7 IBUs, this one is available right now, along with Full Steam Ahead, at the brewery for growler fills. We’ve been warned that both are in very short supply due to a busy Thursday apres-work crowd, so we suggest getting to their retail location at 21 Frazee as soon as you can! And keep your eyes peeling to their Twitter and Instagram Thursday morning for the latest release details.

Schoolhouse has brought back their summer thirst-quencher, Skratch Plaskett, an American Wheat Ale. Staying true-to-style, they’ve altered the recipe slightly and increased the amount of Wheat malt in the grist (to 33%), keeping the colour of the beer a very-light golden colour, with the emphasis on the malt character as you’d expect. Bittered with Warrior to just 18 IBUs, with a “healthy splash” of Galena at knockout for a touch of citrus character, it comes in at 5.2% ABV and is available now on tap and in bottles.

• Further down the 101 Highway is Paddys Irish Pub, who have several new beers on the go, as well as the return of their seasonal cider. Foote’s Cider is a truly local cider, made with fresh-pressed apples from Foote’s Farm in Centreville, who also handled the fermentation there at the Farm. It was blended with Paddys’ own Hard Cider, which is quite dry, for an expression that is balanced, delicious, and weighs in at 6.5% ABV.

• On the beer side of things, there are a pair of new beers also available currently at their Wolfville and Kentville locations (and hopefully pouring at this weekend’s Full House Fest). Their first Sour IPA started as a light-bodied and -coloured base, and was inoculated using Organic yogurt to get the Lactobacillus bacteria necessary for the acidic kick. After completing the fermentation with a clean yeast, the beer was dry-hopped with a blend of Mosaic, El Dorado, and Citra hops, resulting in a lemonade tart character with plenty of grapefruit-like hop character, in a 6.6% ABV package. And continuing the IPA theme is the bigger brother of the Sour IPA, but without the kettle sour treatment. This clean IPA features the same blend of hops, and will hit the taps shortly for plenty of chances for comparing and contrasting. You can also keep any eye on Paddys’ Facebook for details and teases on a few more Spring beers, including a Light Domestic Lager, Maibock, and a Blonde Ale, with a Saison coming soon.

Big Spruce has paired up for yet another collaboration brew, and as usual, they’re not letting us down when it comes to producing an interesting take on a classic style. Inter-Provincial Bureaucracy was created along with the fine people of Newfoundland’s Port Rexton Brewing and Wolfville’s L’Acadie Vineyards, and is being described as a “Red Wine Barrel-Aged Co-Fermented Wild Tripel” (told ya!). Let’s get a little deeper in details of this one, because that’s a lot to wrap your head around. The beer was fermented with two of Big Spruce’s wild yeast strains in stainless; once complete, fermented red grape skins, seeds and stems from L’Acadie’s 2017 Passito vintage were added for conditioning. Finally, the near-finished product was moved into red wine barrels for some further oak aging, before being packaged. Described by Big Spruce as being “funky, full of NS terroir, and altogether a unique hybrid beer”, the only bad news is that it will be available on tap only, at the Sprucetique in Nyanza and a very select number of BS tap accounts in the province. So, if you have the chance to taste it… get it!

Good Robot‘s Adjunct Lager, El Espinazo del Diablo, is making its return next Thursday (May 10th). With the addition of lime peel and jalapenos during conditioning, this isn’t your father’s Lager… it’s spicier! As for Tuesday’s Beta Brew, being tapped May 8th, we don’t have a lot of details this time around, but we can tell you it’s a “Coffee Kolsch” named Ground Skor. Local businesses Low Point Coffee Co. and Dilly Dally Coffee Cafe teamed up for the brew, concocting a pale, cold-brewed coffee added to the Kolsch base. The beer was brewed with GR’s own Katie Whitlock, and comes in at 4.7% ABV and 20 IBUs. And apparently tomorrow, there’s a “special surprise treat” coming out at the brewery… we assume it’s a beer?

Unfiltered has a brand new beer released today at noon for you lucky Haligonians, and it’s the first beer officially brewed by Assistant Brewer Emily Keeler. Sunday Morning is best described as a New England Pale Ale, meaning that you can expect a hazy beer big on hop aroma and flavour, without necessarily a lot of bitterness to go with it. The ABV with this one is kept quite low (4.5% ABV), meaning that you can experience all of that hop deliciousness (with an emphasis on orange/orange pith) and still be coherent (depending on the person) afterwards. No details from the brewery on which hop variety/varieties was/were used for this one, so you’ll just have to try it yourself and take a guess or three! Available at the brewery for pints and growlers.

• St. John’s YellowBelly launched a new beer, Downtown Brown, late last week. Described by the brewery as a “Fennel Brown Ale”, it is exactly that, as roasted fennel bulbs and a vodka-based tea of fennel seeds were both added to the Brown Ale base beer. At 5% ABV, it has “strong notes of chocolate and biscuit, and a subtle, lingering black licorice finish”. You can still find it on tap at the brewpub now, with growlers and bottles also available for takeaway at their Shop down Water Street.

• On Nova Scotia’s South Shore, Melanie of Hell Bay and Amanda of Firkinstein decided they’d like to do a beer together. Raising the level of difficulty on that plan was that Amanda doesn’t really like beer, but she wanted something with strawberries that was creamy. Tapping Melanie’s greater experience with beer, the pair decided on a strawberry cream ale, a light-colored beer to which a large amount of strawberries were added. A very large amount. A “shit ton” even. But for some reason they didn’t quite make it through to the taste, so they’re calling it, Hell, We Firked Up! Strawberry Cream Ale. Lightly hopped, expect this to be a refreshing cream ale coming in a 6% ABV; and you’d be forgiven if you thought perhaps maybe you might possibly be tasting a slightly strawberry flavor!

• You may recall last year when Dartmouth’s Low Point Coffee took the opportunity provided by 2 Crows to age some coffee in their Calvados foedres. This year, with 2 Crows recently coming into possession of a whole lot more wooden vessels formerly used to age wine and spirits, they again offered Low Point the chance to put some green beans in a barrel before roasting. Available at the Halifax Crafter’s Spring Market tomorrow and Sunday from 10 AM to 5 PM, you’ll find two such coffees: Invicta! a Colombian Tolima aged in Port barrels, and Quetzalcoatl! which is a Mexican Tapachula Chiapas that spend time in Tequila Barrels. If it’s anything like the last batch, there’s not a ton of this to go around, so best make plans to act on it if you’re interested. And if you’re wondering why we’re including this in the beer blog, consider that we know of at least one commercial beer and one batch of homebrew made with the last barrel-aged coffee from Low Point and let’s just say we’d like to encourage that to happen again!

• We have some early news from Montague’s Copper Bottom concerning a new beer which will likely be brewed sometime next weekend. Parkman Ave DIPA will feature a grist of mostly 2-row, with a little Carafoam and Acid malt, allowing the brewery to focus on what should be focused on in an Imperial IPA… hops, baby! In this particular case, lots of Ekuanot will be used at knockout, with a very heavy dry-hop of El Dorado, Mosaic, and even more Ekuanot. Expectations are for an 8% ABV, 70 IBUs beer with lots of tropical, orange, and citrus notes throughout. Follow along with CB’s social media for details on the release party for this one. And in other good CB news, they’re now officially canning their beer! All three of their flagships are available for takeaway at the brewery and select PEILCC stores; the Parkman Ave DIPA will also be canned when it is ready for packaging. And finally, a big congratulations to the brewery for making the list of this year’s Beer Advocate’s 50 Best New Breweries, along with Halifax’s 2 Crows Brewing!

This is the last weekend of NS Craft Beer Week, so be sure to get out and support the more than 40 breweries, and supporting bars, restaurants, and stores that carry their products.

• Day 2 of the Origins and Evolution of NS Beer is happening today at Battery Park Beer Bar, with 20 beers embodying where beer in the province is now, and where it will be going. Several of the Stillwell Open beers will be there, for those who missed out, as well as other small-batch brews.

Propeller Brewing is hosting a May the Fourth Cask Day today at their Gottingen Taproom, featuring all things Star Wars, including a cask of their ESB (you get the connection, right?) fermented with Empire Yeast from “a galaxy far far away”. Kicking off at 5pm, there will be Star Wars pinball, Humble Pies, Star Wars doughnuts from Vandal Doughnuts, giveaways, and plenty more fun. It will also be a great excuse to drop by for a taste of that great Doppelbock we told you about (hint, hint!). And keep an eye here for details on the rest of May’s Cask Nights, as they will be featuring different treatments of Prop’s iconic ESB with a variety of different hopping and yeast choices.

The Grand Banker is hosting their Fourth Winemaker vs. Brewmaster this evening, pitting Benjamin Bridge vs Uncle Leo’s. Alex Morozov, of Benjamin Bridge and Karl Whiffen of Uncle Leo’s Brewery, will each receive the 5 course menu in advance, with the mission to put their best pairing forward for each course and present them to the guests! Tickets are still available for this fun beer, wine, and food event, which starts at 6:30PM.

• Tomorrow marks the culmination of NS Craft Beer Week, with the Full House Craft Beer Fest, at the Halifax Forum. 39 breweries from across the province are bringing their favourite beers to share with their fans, and it should prove to be another fun event. Tickets are still available for both the afternoon and evening session, but do tend to sell out before go-time.

• In Newfoundland, today is the day that many beer fans have been waiting for: Port Rexton Brewing has opened their brewery taproom again for the season! Located at 6 Ship Cove Rd, their taproom will be open 12-10pm daily for the summer, and are taking this weekend as an opportunity to welcome their fans to come out for a boo. Today they are toasting the great news by releasing a brand new beer, Firehouse Red Ale. Brewed in collaboration with the Port Rexton Area Fire Department, this 4.7% ABV Red Ale features some sweet caramel notes, with a fresh toffee and moderate malt aroma. The beer will also be a fundraiser to help in the PRAFD efforts in acquiring safety equipment to better serve the region. In addition to the beer itself, those wanting to help can take part in tomorrow‘s Cutthroat LEGO Competition, with 4 teams of three compete and sabotage to build the best models from the blocks given. Register your team at 7:30pm sharp, and enjoy the evening! There will also be pop-up shops on site all day tomorrow, with East Coast Glow and Two Whales selling their wares.

• For those who can’t make it to the brewery, fear not, their retail store is open today and tomorrow. Take note, however, that this is the final day for cans until the fall, so if you were waiting for a sign, this is it! Horse Chops West Coast IPA and Chasing Sun NEIPA are both available in cans, with growler fills of discomHOPulated and T-Rex Porter both available. And fear not, the retail shop will remain open all summer, but only for growler fills and merchandise sales.