Marky’s Laudromat

All posts tagged Marky’s Laudromat

acadie

Nous avons eu récemment l’occasion de discuter avec Patrice Godin, maître-brasseur et propriétaire d’Acadie-Broue, une nanobrasserie du Nouveau-Brunswick bien connue pour ces excellentes bières de styles belges et allemandes (pour une vue d’ensemble sur Patrice et Acadie-Broue nous avons fait en mai 2012, cliquez ici). Patrice brasse seulement de très petits brassins – toutes ses bières sont disponibles exclusivement à la Landromat Espresso Bar (aussi connu comme Marky’s) à Moncton – Acadie-Broue va ralentir sa production pour les mois à venir, car avec sa configuration il n’est pas possible de brasser dans les températures froides de l’hiver. Heureusement pour nous tous, il a eu récemment deux nouvelles bières approuvées par ANBL pour la vente chez Marky’s!

(ATTENTION: Les informations de la bière suivante est légèrement technique, et certaines informations peuvent seulement être appréciées par les brasseurs amateurs et connaisseurs de bière sérieux)

Hefeweizen

La première bière qui a été récemment approuvé est appelé “Valdrague Weizen”, une bière de blé dans le style de Hefeweizen classique allemand. Patrice dit qu’il a toujours été un grand fan de ce style de bière, et a été déçu de ce qui est disponible dans les provinces de l’Atlantique. Après avoir goûté un excellent exemple du style de la brasserie Denison’s à Toronto, Patrice a été inspiré pour créer sa propre interprétation.

Hefeweizen est un style de bière qui a classiquement une recette simple, composé généralement de malt de blé et Pilsner malt à un ratio de 1:1 (en Allemagne, la loi stipule que la bière étiquetée comme un Hefeweizen doit contenir au moins 50% de malt de blé). Patrice a suivi cette direction, et brassée deux lots, en utilisant de faibles quantités de variétés “noble” de houblon Saaz et Hallertauer. Pour la fermentation, il a choisi la 3068 Weihenstephan Weizen de Wyeast, une levure de la plus ancienne brasserie fonctionnelle dans le monde, la brasserie Weihenstephan en Allemagne. Fermentée à temperature relativement basse à environ 17 degrés Celsius, le premier brassin était très savoureux, mais manquait un peu du caractère de girofle bien connu dans le style. Avec le deuxième lot, Patrice a ajouté un stage férulique classique dans le processus de brassage, qui a abouti à un meilleur équilibre entre le clou de girofle et les notes de banane typiques.

Un peu d’histoire sur le nom Valdrague. C’est un mot Acadien qui signifie “un travail fait à la vitesse”. Patrice décrit la bière comme très trouble (correcte pour le style), au premier coup d’œil, il semble que la bière a été brassée rapidement et négligemment, ou “à la Valdrague”. Le nom a aussi un clin d’œil à ses origines allemandes, comme les initiales “VW” se rapportent à la société automobile allemande, Volkswagen. Avec 15 IBU et un ABV de 5%, les cinq barils de Valdrague Weizen devraient être disponibles au chez Marky’s cette semaine.

Lambic

Pour en revenir à sa passion principale, les styles de bières obscures, Patrice rendra public une bière dans la catégorie aigre, un Lambic droit (non mélangé). C’est un style de bière qui est pâle et à base de blé, mais différente par rapport à d’autres bières de blé car elle est aigre, acide … et sans carbonatation, ou plate. Les lambics de différents âges sont habituellement mélangés pour produire la Gueuze, qui est similaire à la saveur et l’arôme de Lambic, mais finit par être une bière pétillant. À notre connaissance, c’est la première fois qu’une brasserie des province de l’Atlantique a lancé une bière de style Lambic, ce qui rend cette version particulière extra-spécial!

Patrice a un fût de bois de 5 gallons qu’il a utilisé pour la fermentation d’autres bières dans le passé. Les fûts sont bien connus dans le monde brassicole pour conférer leur propre caractère dans la bière. Quand Patrice a fait son premier essai avec le style Lambic, il l’avait fermenté dans le barillet avec seulement de la levures Brettanomyces, une levure sauvage, et Lactobacillus, des bactéries d’acidification. Après soutirage de la bière du baril, il a laissé le “gâteau” résultant – la suspension contenant la levure et les bactéries – et y a ajouté de la moût fraiche pour redémarrer une autre fermentation dans le barillet. Cette fois, il a remarqué une caractère aigre développé dans la bière après seulement 10 jours, et la bière a continué à gagner en complexité très rapidement. Patrice a continué à laisser la bière maturité pour encore 6 mois, avant de le soumettre à la ANBL, il a récemment été approuvé pour la vente au Nouveau-Brunswick.

Cette bière est nommée “Zirable”, le mot Acadien pour “c’est dégelasse!”. Quand il a nommé la bière, Patrice prenait une approche “anti-marketing” … nous sommes sûrs que cette bière malgré son approche anti-marketing sera loin d’être dégelasse! Elle tire à 5% ABV, et est décrit par Patrice comme étant légèrement aigre et acide, avec beaucoup de “saveurs boisées” en raison de la petite taille du baril (qui offre plus de contacts avec la bière). Patrice a l’intention de donner à la bière un peu plus de temps pour conditionner, alors regardez pour Zirable chez Marky’s au début ou mi 2014. Il y aura un seul baril de cette bière disponible, donc restez en contact avec les pages Facebook d’ Acadie-Broue et Marky’s pour savoir exactement quand il sera en vente!

Je ne sais pas pour vous, mais je suis excité par ces bières! Ok, je suis excité au sujet de la plupart des bières, mais celles-ci sonnent très excitantes.   Si nous regardons l’historique et la gamme qu’a offert Patrice jusqu’à présent, nous ne serons pas déçu!

For an English version of this article, please click here.

acadie

We recently had the opportunity to chat with Patrice Godin, brewmaster and owner of Acadie-Broue, a New Brunswick nanobrewery well-known for churning out excellent beers of both Belgian and German styles (for an overview on Patrice and Acadie-Broue we did in May, 2012, click here). Patrice brews small batches at a time – all of his beers are available exclusively at the Laundromat Espresso Bar (a.k.a. Marky’s) in Moncton – and is now winding down for the coming months, as with his current setup it isn’t possible to brew in the cold temperatures of winter. Luckily for all of us, he has just had two new beers approved by ANBL for release at Marky’s!

(Warning: The following beer information is slightly technical, and some information may be appreciated by homebrewers and serious beer geeks only)

Hefeweizen

The first beer that was recently approved is called “Valdrague Weizen”, a wheat beer brewed in the classic German Hefeweizen style. Patrice says that he has always been a big fan of this style of beer, and has been disappointed in what’s available in the Atlantic provinces. After sampling an excellent example of the style from Toronto brewery Denison’s, Patrice was inspired to create another well-brewed Hefeweizen himself.

Hefeweizen is a beer style that classically has a seemingly-simple recipe, usually consisting of wheat malt and Pilsner malt at a 1:1 ratio (in Germany, there is an ancient law that states that a beer labelled as a Hefeweizen must contain at LEAST 50% wheat malt). Patrice followed this direction, and brewed two batches, lightly hopping each with the “noble hop” varieties of Saaz and Hallertauer. For fermentation, he chose Wyeast’s 3068 Weihenstephan Weizen, a yeast strain from the oldest still-operating brewery in the world, the Weihenstephan brewery in Germany. Fermented cool at about 17 Celsius, the first batch was very tasty, but lacking slightly in the clove character well-known in the style. With the second batch, Patrice added a classic ferulic rest to the brewing process, which resulted in a better balance between the clove and the expected banana notes.

A little background on how the beer was named, Valdrague is the Acadien word for “willy-nilly”. Patrice describes the beer as very cloudy (on par for the style); at first glance, it appears the beer was brewed quickly and carelessly, or “willy-nilly”. The name also has a nod to its German roots, as the initials “VW” refer to the German automobile company, Volkswagen. Coming in at 15 IBUs and an ABV of 5%, the five kegs of Valdrague Weizen should be available at Marky’s sometime this week.

Lambic-style

Moving back to his main passion, Belgian-style beers, Patrice will also be releasing a beer in the sour category, a Straight (Unblended) Lambic, or technically a “Lambic-Style” beer since it was brewed outside the Senne Valley of Belgium. This is a beer style that is also pale and wheat-based, but different compared to other wheat beers in that it is sour, acidic… and still, or flat. When Lambics of different ages are blended, the resulting beer is called a Gueuze, which is similar in flavor and aroma to Lambic, but ends up being a highly-carbonated beer. To our knowledge, this is the first time that a brewery in Atlantic Canada has released a Lambic-style beer, which makes this particular release extra-special!

Patrice has a 5-gallon wooden barrel that he has used for fermenting other beers in the past. Barrels are well-known in the brewing world for imparting their own character into a beer, while at the same time taking in new yeast and bacteria from beers that have been in contact with them. When Patrice took his first stab at the Lambic style, he fermented the beer in the barrel with only the wild yeast Brettanomyces, and a souring bacteria, Lactobacillus. After racking the beer out of the barrel, he left the resulting “cake” – the slurry containing the yeast and bacteria – and brewed and fermented another batch in the barrel. This time, he noticed some sour character developing in the beer after only 10 days; the beer continued to gain complexity very quickly. Patrice continued to let the beer mature and condition for another 6 months, before submitting it to the ANBL, where it was recently approved for sale in New Brunswick.

This beer is named “Zirable”, the Acadien word for “It’s gross”. When naming this beer, Patrice was taking an anti-marketing approach… we’re sure this is the case, as we can’t imagine this beer is anything other than the OPPOSITE of gross! It has an alcohol content of 5% ABV, and is described by Patrice as being sour and acidic, but not overwhelmingly so, with lots of “woody flavors” due to the small barrel size (and therefore more contact with the beer). Patrice plans on giving the beer a bit more time to condition, so look for Zirable at Marky’s sometime in early-to-mid 2014. There will only be ONE keg of this beer available, so stay tuned to Acadie-Broue’s and Marky’s Facebook pages to find out exactly when it will be tapped!

I don’t know about you guys, but I’m excited about these beers! Ok, I’m excited about most beers, but still, they sound great, and if we go by Patrice’s usual track record with what he brews at Acadie-Broue, we won’t be disappointed!

Note: There will be a French version of this article posted tomorrow morning.

Celtic Knot Logo

New Brunswick continues to follow the trend of the rest of of North America – another craft brewery is opening, this time in the Riverview area. Owned by long-time homebrewer Bruce Barton, Celtic Knot Brewing will be having its launch party this Sunday, June 23rd, at 3pm, at Marky’s Laundromat in Moncton. We recently exchanged emails with Bruce to get some details on what he has planned for beer lovers in the area.

I know you have quite a history of homebrewing. How long have you been attached to this hobby?

Bruce: I have been homebrewing on and off for 30 years now; I got more serious about it and moved to all-grain brewing about 10 years ago.

What made you decide to move to a professional level?

My decision to brew professionally was due to all of the positive feedback I have been receiving over the years, and the fact that I just love to brew.

How far along are you in the process of selling your beer commercially?

I just received my Provincial brewing license, which was the final step in the process… this took almost exactly one year to accomplish.

Celtic Knot Brewery

The Celtic Knot Brewery: Boil Kettle, Mash Tun and Hot Liquor Tank, and Electric Brewery Panel

Tell me a bit about the system you are using.

I am using an all-electric Blichmann HERMS brewing system. The HLT and the mash tun are 20 gallon and the boil kettle is 30 gallon. All hosing is food grade silicone, and water and wort are pumped around with two March pumps. The wort is the cooled through a counter flow chiller to end up in one of 2 stainless steel conical fermentors that are both 27 gallon. I can produce batches of 90 liters at a time.

Can you tell me a little about your initial beers? Will you be concentrating on a particular style or styles of beer?

I have two styles that will be ready by early next week and will immediately be available via ANBL in 20L kegs. The initial beers that I have brewed will be my “Not Joe Average” American Pale Ale and my “Hopicide” American IPA. I mainly concentrate on American and English style beers with a few specialty beers in the works.

What are your plans for distribution (kegs, bottles, growlers)? Do you have any contracts lined up already in Moncton?

Initially I will packaging in 20 liter kegs only for sale on tap. As of now I have interest from one pub and I plan to see what the demand will be before pursuing further contracts. I hope to supply the Laundromat full-time but I guess that’s up to Marc and how well the beers are received. I’m going slow as I’m in no hurry.

Have any other brewers or breweries in the area helped you through the whole process?

I would have to say I learned the most from my brewing buddy Gil back in my home town of Winnipeg. We brewed a lot and shared a tremendous amount of information making us both better brewers. We still chat beer at least once a week via email and text messages.

I would say the most helpful professional brewer was Patrice from Acadie-Broue here in Moncton. He has been a valuable source of information regarding licensing and contacts.

Is there something specific that got you into the world of craft beer?

When it comes to the world of beer I would have to say that my interest was sparked by a festival we have back in my hometown, called Folklorama. This was a festival celebrating the multiple cultures of Winnipeg, with several pavilions each with ethnic food and drink. I would sample the different beers from each country and it opened my eyes to the fact that there are all sorts of styles and flavours in beers. From a young age I have been hunting for the alternative beers to the norm.

Can you tell me more about your launch and initial beers? How about plans for future beers?

Both launch beers are American in style. The “Not Joe Average” Pale Ale is 5% ABV and 19 IBU, and the “Hopicide” IPA is 6.4 and 100 IBU. The Pale Ale was crafted over a few years and is meant to appeal to both the craft beer and non-craft beer lovers alike. It’s brewed with five malts and is quite flavourful despite the low bitterness. I tend to make the English style beers in the fall and winter. I also have a few specialty beers that I will be brewing such as a spruce beer, a chinese green tea and goji berry beer, a Viking heather beer, and a pumpkin beer for Halloween.

Welcome Celtic Knot Brewing! We imagine the launch party Sunday will be great, and folks will be clamouring for more. Keep up-to-date with Celtic Knot via their Facebook page.