Since opening in 2012, Moncton’s Tide and Boar Gastropub has been combining the best of local and craft beer with thoughtful food, including their very popular Boar Poutine, along with hosting local music and events. Late last week they launched the first of their house-brewed beers, produced by one of the owners, and long-time homebrewer, Chad Steeves. We caught up with Chad to learn more about the new beers hitting the taps at T&B these days.
Can you tell us a little bit about yourself and Tide and Boar?
I am one of the owners of Tide & Boar Gastropub. We have been open for five years and have been trying our best to be a home to good beer, food and live music. After home brewing for the past five years I thought it was time to offer my own beers on tap.
How did you get into the world of craft beer?
I was in a pub in the Rockies thirteen years ago, when a British friend of mine passed me a 32oz glass of Guinness; I had asked him what this glass of black was and he said by the time you get to the bottom of it you’ll be a fan. He was right, and I’ve been trying new beer, while learning as much about it as possible.
Do you have a favorite beer style, beer, or brewery you enjoy drinking?
I’m a big fan of IPAs, love the hops!
What made you decide to take the step into brewing professionally?
It’s something I have dreamed about for a long time and I finally felt I had the time to do it.
What size/manufacturer/type of system are you be brewing on? Expected output (monthly, yearly, etc)?
We are brewing on a 1 BBL (120 litre) electric system from Ruby Street, along with seven 170 litre Blichmann conical fermentors.
Can you tell us about the beers you plan on offering?
I’m planning on selling more “series of beers”, with a lot of them being focused on different hops and malt blends. All hazy and unfiltered of course! In the Hoppy IPA vein, we started with the 5.9% ABV Centennial/Simcoe/Citra (that sold out right away), and are currently serving Apollo (which in addition to the eponymous hop, also features Amarillo, Citra, and Pacific Gem) and a Fresh Hop Pale Ale, also 5.9% ABV, featuring local Cascade and Willamette. We also currently offer a kettle sour series we’re calling Sour Otis: this sub-5% ABV beer will be infused with whatever blend of in-season fruit or berries we can get. So far we have done a Wild Raspberry Hibiscus (that’s already sold out), and on now is the Blueberry Basil; up next we have a Field Grape & Lemon Zest, with even more to come. The size of the system really means I can explore and try different ideas out. But for now, Hazy IPAs and Kettle Sours are what I have brewing in our tanks.
Tide & Boar Brewing’s Apollo IPA, Sour Otis (Blueberry and Basil), and Harvest Pale Ale
Will you be sending beers out to other bars/restaurants, or offering growler fills?
We do plan to send our beer to other bars and places when we can. We’re not actively pursuing this option currently, but would be happy to put a keg here or there on request. I’m going to try to not keep it all here at the Tide & Boar.
Have you had any assistance from other breweries/people in Atlantic Canada (or elsewhere)?
Every brewery we work with at the Tide & Boar has been great and very supportive: in no particular order, Grimross Brewing, Unfiltered, Beckwith Road, Garrison, Celtic Knot, Flying Boats, Bore City, to name a few…
Where do you hope to see your brewery in the next 2-3 years?
Only time will tell!
Anything else you’d like to share, we’d love pass it along.
I guess I just want to emphasize that we will continue to carry and support the craft beer scene. I have no intention of not selling other craft breweries at the Tide & Boar – I love trying new beers. Our beers will only take up 2-4 lines at a time, and we currently have 14 draft lines.
Thanks to Chad for getting us up to speed with Tide & Boar Brewing, and be sure to check what’s on tap through their Twitter, Facebook, and Untappd pages.