Rough Waters Brewing

All posts tagged Rough Waters Brewing

Here we are heading into the last week of Summer in Atlantic Canada, and what a crazy summer it’s been. And things aren’t likely to get any less crazy in Fall, what with the pandemic still being a thing, and the West coast on fire, and, oh hey, another hurricane is bearing down on NS and possibly PEI. GOOD TIMES. So hey, maybe have a read below to get some ideas about where to stock up on beer this weekend and we’ll all see where the wind blows us. Hopefully it’s not off the Eastern seaboard.

Let’s kick off today’s news with a round of congratulations for the Atlantic Canadian breweries who took home medals at this year’s Canadian Brewing Awards! While the Awards and Conference looked quite different than in previous years, it’s always great when well-crafted local beers are getting nation-wide recognition.

Bogside Brewing: Silver in German Style Kolsch for Lighthorse Lagered Ale and Silver in Wheat Beer – German Style (Weiss) for Wheat Kings County

Les Brasseurs du Petit-Sault: Gold in French and Belgian Style Saison for Saison du Djâbe

Brasseux d’la Cote: Gold in Fruit / Fruit Wheat / Field / Pumpkin Beer for La Classic Rosé

Copper Bottom: Silver in American Style Imperial India Pale Ale for Parkman Ave

Garrison Brewing: Bronze in Bock – Traditional German Style for Bringing Sexy Bock

Good Robot: Silver in New England Style India Pale Ale for Creature Feature

Moosehead: Bronze in Light (Calorie-Reduced) Lager for Cracked Canoe, Gold in Experimental Beer for Shaker Tropical Pina Colada, Silver in Smoked Beer for Small Batch Rauchbier

PEI Brewing: Silver in North American Style Premium Lager for Beach Chair Lager, Bronze in Session Ale for Setting Day

Propeller Brewing: Silver in Session Ale for Azacca Session IPA

Tatamagouche Brewing: Gold in Baltic Porter for Two Rivers Baltic Porter, Silver in Belgian-Style Brett Beer for Square One, and Bronze in German-Style Sour Ale Berliner-Style Weisse or Gose for Saltwater Cowboy Gose

Tire Shack Brewing: Gold in Cream Ale for The Specialist

Uncle Leo’s Brewery: Silver in North American Style Pale Ale for Sunburst

To see how the rest of the country fared, check out the full list of winners here. Congratulations all!

Speaking of Tire Shack, there’s lots going on in their taproom the coming weekends, as they move into full-blown Oktoberfest celebration mode! They’re turning their taproom into Oktoberfest central for the next three Fridays (starting today) from 4 PM, and Saturdays from 1 PM. A German-inspired menu will be available thanks to catering from White Rabbit, and Tire Shack has brewed up a Munich Helles named Helles Yeah!, that they’ll be serving in 1-L Maß glasses, branded with their logo. For $20, you get the beer, and the glass to keep. In the mood for more than just Helles? Well, they’ve got two other beers that should be pouring just in time for the festivities: Zenith Libation, a cardamom-infused Wheat beer (the first time they’ve had it since they first opened), and Cherry Pie Sour, a kettle sour brewed with 40 kg of cherries, along with vanilla, almond, and cinnamon. Proper attire for the Oktoberfest celebration is encouraged, we understand your servers and beertenders may be partaking in the fun too! If you’re not able to make it to the brewery for a pint or Maß, worry not as these three beers will be canned next week, and available by the weekend. And if you ask nicely during your visit, you may even be able to grab cans of their Gold medal winning The Specialist Cream Ale, though it is currently sold out on tap. And full disclosure, our quip last week about the Moncton housing market was way off base, looks like plenty of folks are moving to the city (and province), with housing sales up 20%+ over last year! Colour us embarrassed!

While on the topic of great events, and a beer to pair with it, let’s hop to Newfoundland for a spell. It’s Port Rexton Pride this weekend in the Bonavista town, and the eponymous Port Rexton Brewing has once again teamed up with Queer Beer NL to brew a celebratory beer. Queer Feeling II is a 4.7% ABV Belgian Witbier, and stays true to style with addition of citrus and spice, to offer a bright hazy colour with a full mouthfeel and lingering fluffy head (thanks to all that wheat), with notes of banana and orange with a zippy coriander spice. On tap and in cans at the brewery now (with $0.50 going to PRP for future events and fun), the St. John’s Retail Shop is also fully stocked for your visit Thurs through Sat, 12 – 7 PM (closing at 5 PM Sat). And if you find yourself on the Bonavista this weekend, be sure to drop by the PR Skerwink Trail parking lot at noon on Sunday, for a BBQ and distanced walk in town, as they team up with pals Oh My Cheeses.

If you’re looking for a new New England IPA hop fix this weekend, North Brewing has you covered with their latest release, Pleasant Disposition (named in honour, we believe, of the writers of this blog). A 6.6% ABV beauty hopped with Strata, Sultana, and Amarillo, it was fermented with Escarpment Labs’ Vermont Ale yeast. Easy-drinking, juicy, and with low bitterness, it’s exactly the type of hazy brew you need to start off/end off your Friday. You can find it on tap right at the source, as well as in cans at their retail shops and online store. 

We can’t speak of pleasant dispositions without bringing up Jeremy Taylor of 2 Crows, who has filled us in on all the news that’s fit to print on the brewery’s two new beers, one of which is also a NEIPA. Let’s start with the beer that landed at 2C earlier this week, Fortitude. Billed as a “Hoppy Wild Ale”, the grist was made up of Pilsner, toasted wheat, and raw wheat, with a mash-hop addition of Sterling; further hop additions were made late in the boil (Bru-1, Galaxy, and Citra). The wort was fermented with a blend of Ebbegarden Kveik, Amalgamation (six Brett strains), and the brewery’s house Saison culture, and then dry-hopped heavily with Enigma, Mandarina Bavaria, and more Galaxy. The final 4.6% ABV, 35 IBUs beer has a perfect blend of hops (dank, tropical, fruity) and funk, with plenty of that lovely fruity Brett character you’d expect. Normally, we’d expect a beer of this nature from 2C to be canned, but they decided to bottle this batch. Instead of picking up individual units, the beer will be sold exclusively as part of a tasting pack (with Zip and Refresh), with $5 from each pack going to the ALS Society of NB and NS. Grabbing the set also gives you access to a live tasting event on Facebook on September 30th at 8 pm, where Jeremy himself will explain the creation and tasting notes of all three beers; he’ll also be signing virtual autographs after the session (ok, we made that last part up).

The next beer, as mentioned, is a brand new NEIPA, sticking with 2C’s series of “stupidly-hoppy” IPAs. Perfect Saturation was brewed with the same base as all four of the previous releases (we’d tell you all four but that would kinda ruin a question for the next ACBB trivia night, whenever that will be!), with Golden Promise, wheat malt, flaked wheat, and a touch of Carafoam. Columbus hops were used in both the mash hop and first wort hop additions, followed by a hopback full of Pacific Gem at the end of the boil. While the wort was fermenting with Foggy London from Escarpment, they threw in some Citra and HPA-016. Finally, more Citra and HPA-016 were added after fermentation was complete, along with loads of Sabro and Galaxy. Expect huge notes of tangerine and pineapple, and “a bit of creamy vanilla coconut” thanks to the Sabro. This 6.1% ABV, 44 IBUs hop bomb *should* be available on tap and in cans at the brewery today (label availability pending). 

We’ve got a new beer from Quidi Vidi to chat up today, along with a challenge for those who want to get outside. Teaming up with AMBA, the Avalon Mountain Bike Association, they have released Oceanside Sour. Featuring black currant, black cherry, and blackberries, this 5.6% ABV beer is in wide distribution at the brewery, convenience stores, and NLC locations now. And what about the challenge? Well, from September 21st to 27th, they are encouraging folks to get outside, get active, and share photos of how you are enjoying yourself with the #getoceanside hashtag. There will also be challenges during that week, with more ways to win prizes by registering through a donation to The Gathering Place. More details here

It’s the time of year for Oktoberfest / Marzen releases, so get your palates ready for some toasty, malt-forward Lagers! The folks at Breton Brewing and Saltbox Brewing like the style so much, they decided to team up and brew a collaboration Oktoberfest of their own, called… Oktoberfest Lager. Brewed with a large portion of Munich, this amber-coloured beer is tasting malt-forward as expected, with “a full, bready flavour, and hopped for balance”. Now available on tap and in cans at Breton, and in cans at Saltbox, it weighs in at 5.3% ABV and 25 IBUs. Check out Breton’s online store as well, for home delivery of cans around the province! 

Back to hoppy, hazy beers with Rough Waters, who have just launched their very first NEIPA, Morning Haze. Brewed with lots of flaked wheat and flaked oats to build up the body of the final beer, they hopped it with both Galaxy and Cashmere varieties. Coming in at 6.3% ABV, it’s showing off a “big citrus character of tangerine, peach, and pineapple”. You can find it at their taproom in Deer Lake, NL in pints and growlers; it’s also available in bottles.

If you happen to be driving around Cape Breton to pick up some Oktoberfest over the weekend, why not make a stop at Route 19 Brewing in Inverness? They’re pouring fresh pints of their latest beer, Inverness Lager, at their taproom. Brewed with Pilsner malt from Shoreline Malting, and fermented with Escarpment’s (yeesh, why aren’t these guys paying us an advertising fee?) Krispy Kveik yeast, this 4.1% ABV, 30 IBUs brew has “a perfect balance of fresh-out-of-the-oven sweet bread malt notes, and noble hop bitterness”, all with a crisp, easy-drinking finish. This one is just a pilot batch (for now), so it probably won’t last too long.

On the West side of Newfoundland you’ll find the Port au Port Peninsula, and on the East side of that, you’ll find Port au Port East, home to Secret Cove Brewing, who have released a new beer they’re calling Lingo. Although the name has been used for a previous beer from the brewery, a lemon/orange Radler, this time around they decided to brew it as a fruited kettle sour and make it part of their regular rotation. They also made a small change to the fruit component, settling on pineapple during fermentation, with a bit of orange aroma and flavor as well through an addition of zest. Unlike many small sours, which are very often extremely dry, this one was designed to have a bit of body, although you can still expect the tartness to be refreshing. Fermentation-wise, lower temperatures were used to control ester production and allow the fruit to take center stage. The result is a refreshing beer coming in at 4% ABV that should be a lovely accompaniment to the waning warm days of summer. Secret Cove is now canning their beers, which has allowed them to extend their reach throughout Western Newfoundland; they’ve got orders out now to Gander and other parts of the central part of the Province. You can expect Lingo in particular to be found at the brewery, but also in Corner Brook Deer Lake, Gander, and Stephenville. 

If you’re out and about at certain beer-friendly places this weekend, you might just be among the first to try beer from Nova Scotia’s latest brewery. Topside Brewing is a home-based brewery (for now) in Bedford, from husband and wife Blair & Erin Tobin. Taking cues from Blair’s career as a Navy Clearance Diver, Topside has a dive roster of four beers that will be making a splash in the coming weeks: 5 Bells Session IPA, Joyce’s Boy Hefeweizen, On the Bottom East Coast IPA, and Lord’s Porter. We’ll have much more from Topside in a full Profile (hopefully) Monday, and keep an eye on their IG and Facebook page for a heads up when the beer is tapped! Congratulations!

There’s no beery events on our radar this week, but here’s a few quick-ish mentions as we send you into the weekend:

Rothesay’s Long Bay Brewing has changed ownership after 3+ years of selling beer to the public, with Jon Choinard and Tim Webber taking the reins from original owner/brewer Sean Doyle. Both Jon and Tim will be sharing the brewing responsibilities, and with this change also comes the news that the brewery is now licensed to operate as a taproom. Yes, that means you’ll be able to drink your favourite Long Bay beers (and other alcohol) on site. For now, they’re mainly open to pre-arranged groups of 12 or fewer people from the same bubble, but this will hopefully change in the near future once they have proper seating and such. If you’d like to head in for a pint, give them a call at 506-847-HOPS to book a time.

And in more great news for those who like to drink beer where it’s made, Lower Sackville’s Ol’ Biddy’s Brewhouse is now set up to sell pints of their 15 (fifteen!) different offerings. Open 12 – 8 PM Thurs to Sat, and 12 – 6 PM Sun, grab a pint of 7 Day IPA, Funk Town Pale Ale, Patrick O’Neil Red, or one of the other dozen beers for enjoyment onsite before grabbing cans to go.

If you’re a fan of the beer coming out of 3Flip Brewing in Douglas, NB, you have reason to celebrate a little, especially if cans are your packaging mode of choice. The brewery is happy to announce that they’ve secured the ability to switch to canning, and that you can expect to find those cans at all ANBL and private retailer locations where you’re already buying their beer. Confirmed are their three core brands: Sassy Cow, Anonymous Amber, and Americana Track 4, all in 355 mL format. So don’t be alarmed if you don’t find the familiar bottles at your local, just have a good look and you’ll hopefully find that you just need to be searching for cans!

It was bound to happen, and after PEI Brewing broke the seal back in August, the deluge of Pumpkin beers has now reached a fever pitch! For those who like to get their gourd on, in addition to PEIBC’s Pumpkin Ale, Brasseurs du Petit-Sault has released their Bonhomme Sept-Heure, Propeller Brewing has their Pumpkin Spiced Ale out now in cans and bottles (brewed using Howard Dill’s world famous Atlantic Giant Pumpkins). And look for Digby and Kingston’s Roof Hound Brewing to release their Keltic Devil Pumpkin Spiced Coffee Porter and Miramichi’s Timber Ship has their ‘Gourd’on’s Wharf Autumn Ale just waiting in the wings. Now go forth and spice up your life!

Welcome to September! And welcome to the Long Weekend! For those going back to school (or who have kids going back to school), we wish you all the best as the new year of classes begin, whether they’re online or in person! And for those in neither of those situations, enjoy a Monday to soak up the late summer vibes in our region. We’ve got plenty of new beers and ciders for you to grab while you are out and about this weekend (or ordering delivery, remember that is still a thing!). Do be sure to check in advance for those spots that may not be open Labour Day Monday, to avoid disappointment. 

Lots of news coming out of Meander River this week, with beer and cider releases, as well as info on this year’s hop harvest! Let’s start with the beer, since we’re kinda biased that way. Lazy Dazy started off as your fairly typical American Wheat Ale, but features an addition of fresh grapefruit zest and pith midway through fermentation. Once fermentation was all-the-way completed, they tossed in a healthy dry-hop addition of Citra, giving this 4% ABV brew even more juicy, tropical character. Light and refreshing, it sounds like a great beer to finish off your summer with. In cider world, MR has released two new ones in their Small Lot series, Small Lot Blueberry and Small Lot Cranberry. All Small Lot ciders are made with fresh local or farm-grown fruits, herbs, flowers, etc.; in the case of these two newbies, fresh-pressed valley blueberry and cranberry juice were added (we’ll let you figure out which one was used in which!). Quantities are always limited, with both products available on tap and in bottles. If you drop by to do some shopping, you may even be lucky enough to be around for yet another Small Lot cider, Lavandula, a honey lavender cider that will be available in 750 mL bottles only. 

Finally, Meander River is calling for help with their annual hop harvest, which will be taking place this Sunday at 9 AM. This socially-distanced event doesn’t require you to sign up in advance, as they’ve assured us there is plenty of space to safely pick the aromatic hop bines. The hops harvested will be used in brewing their Homegrown Wet-Hop Ale, which should be released sometime around Thanksgiving. 

Attention Halifax: if you like hazy, hoppy beers, if you like Nelson Sauvin hops, and if you like supporting a good cause, Propeller Brewing has the beer for you! They’ve teamed up with the Ladies Beer League to brew NZ IPA, a New England IPA that was heavily dry-hopped with the wonderful, pricey, elusive New Zealand hop variety, Nelson Sauvin. Featuring aromas of “fresh crushed gooseberry and tropical fruit”, and low bitterness, this 6.5% ABV beer will be available today at all three Prop Shops for growler fills (and pints at Gottingen and Quinpool). The brewery will be donating $1 from every pint or 1-L growler fill – and $2 for each 2-L growler – to the Halifax Sexual Health Centre. This organization provides a wide range of care options, and are currently working beyond capacity, so let’s do what we can to help, yeah?

Over in Big Spruce-ville (that’s Nyanza, for those of you not in the know), they’ve got a brand new, big beer hitting taps and bottles for the long weekend. Brobdingnagian (no, that’s not a typo) is an all-Mosaic, 8.5% ABV Double IPA. All of those delicious, delightful Mosaic hops provide “clean flavours of mango, citrus and pine”, with peaches, apricots and marmalade on the nose. And at that ABV, it’s going to pack a bit of a punch, so take your time! Available in 650 mL bottles and on tap at Big Spruce and some of their fine licensees, grab it while you can. You’ll also probably see bottles of the latest batch of One Hundred, Nova Scotia’s first beer brewed with all NS ingredients, including a wild yeast strain BS harvested from one of the pin cherries growing on their farm. 

In the Hub of Nova Scotia, the eponymous Truro Brewing Company has released a brand new SMaSH (Single Malt and Single Hop) beer, showcasing their local hop producer. Wicked Game is a 5.5% ABV Pale Ale, featuring generous additions of Centennial hops from Stewiacke’s Wicked Hops Farm. Notes of pine and herbal from the hops balance the light malt character. On tap for samples, pints, and growlers, it joins 4 other options on draught at the 53 Inglis Place taproom, open noon to ten.

Anyone old enough to remember the glory days of situation comedies (that’s ‘sitcoms’ for you whippersnappers out there) know that one of the most common tropes was the ‘kooky’ or ‘wacky’ neighbour. From Ethel Mertz and Eddie Haskell, to Rhoda Morgenstern and the Fonz, to Larry and the two Darryls, to Kimmy Gibler, Steve Urkel, Cosmo Kramer and beyond (we’re sure there were more after those, but we’re kinda old), it’s a story as old as time, or at least television. In Digby, NS, Roof Hound Brewing has released a beer this week called (of course) Kooky Neighbour in honor of their own real-life neighbour, Amy, who owns the spa next door to their Kingston, NS, taproom and who has been welcoming, generous, and supportive to the Roof Hound family in their newest venture. A low-ABV coconut cream ale (apropos, as Amy has a tanning salon), coming in at 3.8% ABV, it’s light and sparkling, with a bit of corn on the finish and just a hint of coconut. In short, a perfect beer for the dying days of summer. Being a limited edition of only 500 bottles we suspect you’ll have to get to the Kingston Taproom to try it; if you do, maybe you’ll get a chance to meet Amy herself!

Whether the following five words excite you or make you want to do yourself bodily harm, they need to be typed: Pumpkin Ale season is back. Sorry/Yay? Anyway, Boxing Rock knows that many of you are bored by the typical Pumpkin Ale brewed with pumpkin spices, so they’ve got their own take on the style with Fuego Habanero Pumpkin Ale. Instead of the usual spices, they’ve added habanero peppers to the beer, along with a little bit of cinnamon and black pepper. Full-bodied, golden-coloured, with aromas and flavours of pepper and pumpkin, it has some heat thanks to the peppers, but not TOO much, we assume, since the brewery also claims the beer is “surprisingly drinkable”. You can find it at the brewery, naturally, with cans also making their way to the HRM private stores. Those of you in New Brunswick should also be able to track some down at select ANBL locations next week. 

In PEI, Montague’s Bogside Brewing has a new American Pale Ale on tap, Tailgate APA. Billed as a classic West Coast Pale Ale, with actual clarity, as well as a moderate bitterness accompanied by some malt character in the background, it was hopped with Amarillo and Simcoe to give it aromas of “citrus and light pine”. Coming in at 5.7% ABV and 35 IBUs, you can expect to see cans of this one as well, soon. And for those of you who are also into cider, they’ve got their latest there, too, with Buckle Up, a blueberry cider that was made by blending their base, dry cider with blueberry wine from the Rossignol Estate Winery, located in Murray River. Also at the brewery (in cans), it weighs in at 6.5% ABV.

Since moving to their new location, Sackville, NB’s Bagtown Brewing has been keeping up with the one-off brews, and they have their latest, Helium, available now. Brewed with a base of Pilsner malt, it was fermented with sparkling wine yeast. While we’re not 100% certain what beer style this falls into, the brewery is describing it as “light and bubbly, with a subtle honey sweetness and floral aroma”. It finishes fairly dry, and at 5% ABV is intended to be consumed in quantity, if so desired! 

Your hard-working crew at Horton Ridge have put their brewhouse to work recently, and conjured up an “old school” IPA (think a fairly bitter IPA that has a bit of sweetness to balance the hops) that they’ve named 500 Miles. If you’re thinking that they’ve named this beer with a nod towards The Proclaimers, you’d be wrong! The malting process that occurs at Horton Ridge involves many, many instances of raking, and around the time that this beer was brewed, the company’s raking odometer (that’s a thing?!?) reached 500 miles. They figured that was as good a name as any for a beer (they’re right!), so there it is. But back to the beer – they’re describing it as having a balance “of grapefruit citrus and piney resinous flavours”. Brewed with some Honey malt in the grist, it also has a “subtle burnt sugar sweetness” as a result. You can find it on tap at their taproom in Hortonville.

Back in New Brunswick, Gridiron has brewed up their very first New England IPA, Hazy Tuesday. With a grist that is heavy on oats and wheat from Island Malt House, the rest is made up with grain from Shoreline Malting. Hopped with plenty of Citra and Mosaic (to 65 IBUs), it comes in towards the higher end of the style, at 7.3% ABV. Only a few kegs of this juicy, tropical NEIPA were brewed, and it’s available only at the brewery in Hampton; drop by this long weekend for your pour! They are open daily, 4 – 6 PM, and may be available by appointment if you reach out via FB.

Let’s catch up on a few releases that were announced after our early release last Thursday, we figure there’s still a few bottles and cans around for your consumption…

Newfoundland’s Rough Waters Brewing has released a new Blonde Ale, albeit one with a bit of a twist. Hot Damn was brewed along the lines of your standard beers in the Blonde style, but features an addition of red thai chili peppers. The mild heat in the finish is enough to remind you that there’s more to this 5.5% ABV beer than meets the eye. Available at the brewery in growlers and pints; they were calling for bottles soon, as of last week, so those could very well be ready for this weekend. 

Inverness’s Route 19 Brewing dropped a new beer last Saturday, and it’s sounding super tasty, so let’s hope they still have some left! Crew Brew is their latest kettle sour, brewed with the same base (2-row malt) as their previous release, Dog Daze. Soured with their house culture, the resulting beer was dry-hopped with the delicious Sabro variety. The final 5% product has “intense Fuzzy Peach sour candy, green apple, Jolly Ranger, and ripe mango aromas”, all accompanied by a bright, lemon-like acidity, and “coconut cream, smooth finish”. Named to show the brewery’s appreciation for their brewpub staff, all proceeds of the beer will go towards this hardworking bunch, who they say lost a week of work earlier in the summer due to a pandemic-related incident. Drop by the brewery today to give this beverage a taste, and support the crew!

Everybody who’s in the know knows that 2 Crows commonly has weeks where they hit hard with two or three or even more releases and leave us wondering why we got into the (incredibly lucrative, natch) beer blogging game. But last week everything hit so hard that they knocked themselves for a loop and totally neglected to let us know what was coming. We’ve got those deets for you this week, though, starting with Surefire, a foedre-aged fruited sour that’s been nearly a year in the making. Beginning with a grist of Shoreline Malting Pilsner and wheat malt, along with some spelt and rye, it was hopped lightly with Nelson Sauvin hops before fermentation in oak with a blend of 2C’s delightful house cultures. After hanging out an additional five months in the barrel to condition, over 800 lbs of blackberry and 420 lbs of sour cherry were added and allowed to ferment out before a bit of vanilla was added to the mix and the beer was packaged in cans, where it’s been hanging out since June. Described as “deeply jammy, funky, zippy, and complex,” this is no small sour even though it only tips the scales at 4.8% ABV.

Also new and available is Camellia, a lagered wild ale with buckwheat and green tea. Pulling in some floor malted ingredients from the other PEI maltster, Island Malt House, the mash included Pilsner, wheat, oat and rye malts, with malted buckwheat taking center stage. On the hop side, Chinook, Sterling, and Azacca were used at various stages in the kettle before the beer was transferred to foedre and inoculated with a blend of house cultures. Five months later, it was sent to stainless where it was dry-hopped (dry-tea’ed?) with some Sencha Green Tea from Phil Holmans at Halifax’s awesome independent World Tea House. A krausening with lager yeast and some fresh wort before a further seven weeks of cold lagering were the final steps before packaging. We’re going to be honest, beyond the tasting notes from the brewery, which include, “earthy, fresh, zippy,” and, “lightly tart,” we don’t have any idea what to expect from this beer, which is a wonderful place to be when you love to try new things.

Both of these beers have been packaged in cans (and, we don’t doubt, some kegs for pouring at the brewery, at least, and hopefully beyond) so your best bet to grab them is on Brunswick Street in Halifax. If you happen to be by between 10 AM and 2 PM on Saturday or Sunday, remember that they’ll be hosting their Maker’s Market again this weekend. And keep your eyes peeled for more new things from 2 Crows down the road; social media this week had some awesome photos of the team from the Change is Brewing Collective in the 2C house for some collaborative goings-on. We’re very much looking forward to seeing what they came up with together!

Hooray for the continued return of actual events! Just remember, folks, be smart and play safe if you’re planning to attend any large gatherings of people; we’re in one of the safest regions in the world right now COVID-wise, let’s keep it that way!

Luckily for Atlantic Canadian homebrewers, this year’s annual Gahan Maritime Homebrew Challenge is still a go! This is the third year for the event, with all homebrewers invited to do their darndest to brew up the finest example of a West Coast or New England IPA, and enter it for judging. Submit it to your local Gahan House restaurant (of which there are several in the Maritimes) by October 30th; the winner will be announced November 14th at the Charlottetown Gahan House. But what do I win, you may ask? The “Grand Champion” gets $500 cash, and a special edition of their beer will be brewed and canned with help from Gahan/PEI Brewing Co. brewers, for retail sale. There’s other prizes as well (up to $3000 worth); for more of the nitty gritty, check out their site, or email homebrewchallenge@gahan.ca. Good luck, entrants!

And let’s stick with PEI for a couple more events this week. PEI Burger Love usually consumes all of April, but the pandemic put the kaibosh on the Spring event. However, they have switched the dates, without losing any enthusiasm, and are holding it during the six weeks beginning September 1st. Many brewery and beer-friendly spots are taking part, and for the first time in its ten year history, the Burger Love is expanding from just PEI Beef to Chicken, Pork, Seafood, and Veggie options. Grab your checklist of the 70+ burgers on offer

PEI Brewing Company is going ahead with their fall Oktoberfeast Event later this month, September 25th and 26th. Each day offers something different to visitors, with lawn games, growler holding competition, washer toss and cornhole, and live music and plenty of German-inspired food. Your $15 entry per day includes a filled 1 litre Maß to keep, and entrance to the competitions and fun. Grab your tickets in advance to avoid missing out!

A couple more quick mentions before you leave you to your long and hopefully super-sunny weekend!

Halifax will see the return of a Garrison Brewing favorite this week, with Sour to the People back in a slightly modified form. Still 5.5% ABV, still extremely tart and lemony, the change in this year’s batch is that it isn’t dry-hopped. Look for it on tap at both the Seaport and Oxford locations and also available to go in 473 mL cans.

Hanwell, NB’s Niche Brewing has their hibiscus kettle sour back on tap this week for those who’ve missed it (which we figure is probably most of the people who’ve tried it). Ruby Tuesday is 4% ABV, tart, fruity, and refreshing. You’ll find it at The Joyce and Peppers Pub for sure, with other Niche tap accounts hopefully picking it up soon as well. It’ll also likely be pouring on Maybee Brewing’s guest tap sometime late next week.

Happy Friday everyone! Another week in the bubble, and we hope to give you a few solid ideas on what/where to enjoy a beer or cider this weekend! Be sure to say “Hi!” if you see us out, or tag us in your beery posts this weekend, we love to see what you get up to! Now, without further ado, today’s post!

Let’s start off with our fine friends at Tatamagouche Brewing, where they continue to experiment with Kveik yeast strains (is there any better way to experiment than with yeast? Serious question…). Their latest Kveik (or is it Kviek😘) beer is On Task Export, a beer brewed with Pilsner malt and a bit of Vienna, and hopped with Tettnanger and Hallertau Mittelfruh. This one was fermented with Escarpment’s KRISPY, a blend of two Kveik strains rumoured to produce “Lager-like beer in Ale time”. Lagered for a couple of weeks, the beer definitely still has some fruity Kveik characteristics, so while not completely Lager-ish, it’s tasty and easy-drinking. Designed by the brewery’s cellar crew – with a special shoutout to “packaging wizard” Jony Riley – with the idea of brewing a new beer perfect for summer work around the house, it’s a reasonable 5.5% ABV. Available in cans and kegs at the brewery now, with the same heading to the HRM next week, and always available at their online shop

And if classic English beers are more your cup of Earl Grey, we encourage you to seek out some of Tata’s English Bitter, a 4.1% brew with Pale malt for the base, a mixture of caramel malts, and a little bit of Chocolate malt, and hopped with East Kent Goldings and Fuggles. A beer just made for being served on cask, you can indeed find it just so at your favourite cask-serving-location (we’ve seen it at the Stillwell Freehouse recently), and kegs will be also hitting bars this week. Finally, Tata is also re-releasing Salt Water Cowboy, their 4.4% ABV Tequila barrel-aged Gose w/ lemon zest; look for kegs and 500 mL bottles to make their appearance over the coming weeks. 

For those of you who adore your hoppy Belgian beers (which truly are a beautiful thing, when you find a proper one), you’ll be happy to read about Stillwell Brewing’s latest beer, Dry. Designed with the intention of bringing you a low-ABV (4.2%, specifically), bone dry beer, it’s a mixed-ferm Saison that was dry-hopped with plenty of fresh Saphir. Packaged and can-conditioned in April, the dry-hop character is coming through at its peak now, giving the beer “a big, grassy, herbaceous character that plays well with the floral Saison fermentation notes”. A touch of tartness is present as well, with a firm bitterness in the finish. All three Stillwell locations will have cans of Dry available to drink on site, with HQ having plenty on hand for retail sale so you can enjoy one or six on your deck some hot, sunny day. Go!

Continuing with more mixed-fermentation fun elsewhere in Halifax, 2 Crows has the latest in their series of cocktail-inspired beers with Negroni. Named after and based on the dark red, Italian cocktail of the same name, this particular beer is actually a blend of three unique beers (very fitting, considering a proper Negroni cocktail typically is made with three different liquors/liqueurs). All three beers feature a golden sour base, but here’s where they differ: one was aged for 9 months in a freshly-emptied Amaro (ex-Bourbon) barrels; one aged in fresh Vermouth barrels; and finally, one aged in a gin barrel. Once all three were blended, 2C conditioned the final beer on a “complex” combination of botanicals (we think they’re being modest with the word complex!): fresh bitter orange peel and lemon peel, dried wormwood, calamus, fennel, sage, orris root, rosemary, cinnamon, clove, thyme, marjoram, juniper, coriander, as well as some hibiscus from World Tea House. At 5.5% ABV, this brilliant red beer is meant to resemble a proper Negroni cocktail, and it sure sounds like it does – the brewery describes the final product has having “orange and grapefruit zest leading the aroma, followed by a serious bitter kick and subtle herbal and woody aromatics”. Look for bottles of this beauty at the taproom starting tomorrow; they’ll also have a single keg pouring, which we recommend trying as well! You didn’t need us to recommend that, but we’re sticking to it.

There’s still plenty of summer left, and Spindrift has announced the details on their summer seasonal for this year, Sundaze Session Ale. Featuring a grist of Pilsner, Maris Otter, and Chit malt, it was hopped late in the boil with a healthy amount of Centennial and Galaxy, and whirlpool-hopped with Galaxy and Sabro. Fermented at cool temps with a neutral ale yeast, the beer was dry-hopped (midway through fermentation) with Centennial and Sabro. Coming in at a sessionable 4.5% ABV, the resulting beer shows off both the malt side (with biscuity characteristics) and the hop side (with “big notes of passion fruit, coconut, and tangerine”); expect little bitterness in the finish (20 IBUs, if that’s your thing). You can find 6-packs of Sundaze at the brewery, and in NSLC stores soon. If you’re nearby, they’re having an official launch party at the brewery tomorrow from 11 AM – 3 PM, with Buttered Bliss joining them to pair some scrumptious chicken sandwiches with their beer ($5 pints all day, and $1 off all sixers and growlers). 

Love ‘em or hate ‘em, Milkshake IPAs are still a thing, and Big Spruce has brewed some tasty ones in the past. They’ve got a brand new one out right now, Tiguido, which is the French Canadian phrase for “just peachy” (we’ll have to trust them on that one). As you may have guessed, this release is a Peach Milkshake IPA, which was hopped and dry-hopped with a proprietary blend of Cryo hops from Yakima Chief (that means it’s a blend where we’re not exactly sure which varieties are used!). Brewed with lactose powder, and conditioned on vanilla and peaches (all organic, natch), it weighs in at 7% ABV and is “super fragrant, bursting with fresh peach flavour, and finishes soft and sweet”. Available right now at the Sprucetique in growlers, pints, and bottles, you can also find it on tap at Battery Park and the Stillwell Beer Garden. And if you’re looking for more fruity IPAs, Big Spruce has also got a new batch of Guava Get Me Some available in a limited supply; El Dorado and Mosaic hops, and lots of guava, all in a 6.4% ABV package.

Douglas, NB’s 3Flip Brewing has just launched the latest in their Rock God of Summer beer series, Limes Ulrich. This 6.5% American Wheat Ale was brewed exclusively with malt from PEI’s Island Malt House, and late-hopped in the boil with Amarillo. Conditioned on fresh lime zest in the fermentor, the final beer is light and crisp, “with a bright citrus lime flavour and aroma”. It’s billed as a crusher, but we recommend going easy at that ABV! Kegs should be hitting accounts any day now, and bottles will be available as well; keep an eye on their social media accounts for more details. 

We just told you about Shipwright’s first kettle sour last week, and they’re keeping the train rolling in that department, as their second sour just went on tap a couple of days ago! Surf Side is a 5% ABV kettle sour that was brewed with Pale Ale, Wheat, and Honey malt, and once soured and fermented, was dry-hopped with a 50:50 blend of Bru-1 and Citra. Featuring “aromas of grapefruit and lychee, leading to pleasantly-tart flavours of peach, citrus and pineapple”, it’s currently pouring at Shipwright’s taproom, and available to take-away in crowler format. 

Dieppe’s O’Creek has three brand new beers being released this week, providing two completely different tastes for the senses. First up are two of the latest in their DUOH series (NEIPA hopped with two varieties), DUOH: Nelson/Galaxy and DUOH: Sabro/Enigma. Both beers were fermented with the Foggy London strain, and hopped and dry-hopped with Nelson Sauvin and Galaxy, and Sabro and Enigma, respectively. Both are 6% ABV, hazy af, and showing off big hop aromas and flavours (of course, with those varieties!). Look for DUOH: Nelson/Galaxy at CAVOK Brewing and Euston Park Social, DUOH: Sabro/Enigma at Traffik in Shippagan. And if hoppy beers aren’t your thing, their next beer is Czech Affaire, a 5.5% ABV Czech Pilsner brewed with Pilsner malt and a bit of Munich and Carapils. Hopped with Sladek and Saaz, it was fermented with Escarpment’s Premium Pils, and lagered for over 2 months. Tasting clean and crisp, with a “fresh, bready aroma” and a firm bitterness, you can find it on tap soon at CAVOK. 

Propeller has gone ahead and released their IPA Day (Aug 6 this year) beer a little early, and it’s a tweaked version of one of their classics. They’ve taken their IPA recipe and double-dry-hopped it with Ekuanot and Citra, to give you DDHIPA. It’s still 6.5% ABV like before, but with the dry-hop additions it’s showing off aromas and flavours of pine, mango, and citrus, with a “slightly herbal taste and smooth, citrus finish”. It comes in their 360° cans, where the lid can be removed and the can used as a glass, and should be available at all three Prop shops today (and online for home delivery).

Head a bit further North in Halifax, and you’ll pass Good Robot Brewing on Robie Street. They are taking full advantage of their new canning system by packaging up another fresh batch of their award-winning El Espinazo Del Diablo Jalapeno and Lime Mexican Lager, as well as a brand new release, Purple Haze. The latter is a 5.9% American Pale Ale starting life as any other, but received a dosing of terpenes at packaging to skyrocket the smell and flavour to the next level. What are terpenes, you may be asking? These are the super-aromatic naturally occurring compounds that give pine needles, citrus fruit, lavender, etc, etc, their distinctive character. They’re also found in hops (a lot of the time when we talk about “biotransformation”, it’s these terpenes being transformed into another form), and its funkier and more potent cousin, cannabis. Centering on these, a blend of terpenes was used in this beer to mimic the distinctive aroma of the Purple Haze and Grandaddy Purp strains of weed, producing great aroma but without the high (sorry!). Think pine, citrus, melon, field berry on the nose, bumping up the contribution from the hops already in the beer. Cans of Purple Haze are available now in their retail shop, and online. And while you’re checking them out, keep in mind that there’s still a bit of their Blackberry Freedom Ale available, brewed with the Change is Brewing Collective, and benefiting BIPOC groups in the community. And there are more great beers coming from the Collective, but we’ll keep those under wraps for now.

Let’s hop across the water for our last brewery visit this week. In Deer Lake, Rough Waters Brewing celebrated the opening of their patio yesterday, at their 83 Wights Road location. Expanding their seating capacity just means more room for you all to visit on your way to/from Gros Morne, but also worthy of a visit specifically, of course! Plus, you can bring your pup to hang out with Ruffwaters’ own mascot. So, what can you be enjoying while there? Well, they released Wanderlust, a 5.0% Blonde Ale, featuring delicate floral aroma dancing on the light malt, in a crisp and refreshing package. Next up is the continuation of their Sour Series, this being Sour IPA. Galaxy hops lend a load of citrus and tropical fruit to the beer, with the clean acidity cleans the palate and keeps you coming back for more! This fella is 5.3% ABV, and available both on tap and in bottles, but for sale only at the brewery. And finally, just back today is Down South, their Pineapple Pale Ale, featuring 20 kilograms of pineapple puree added during conditioning. Again, exclusively available at the brewery, so we think you’d better start making your plans now! The retail, taproom, and patio (weather depending, unless you bring your ‘brelly) is Thursday through Monday, 2 – 10 PM.

On the cider side of things, Annapolis Cider has the details on the latest one-off in their Something Different series, Strawberry & Mint. Created with the intention of celebrating the Valley’s berry harvest season, it’s a blend of their dry-fermented cider with a “splash” of Perry, along with freshly-pressed strawberry and apple juices. Infused with locally-grown mint, this 6.2% ABV sparkling cider has “a bright effervescence and balanced acidity”, and is chock-full of strawberry and mint flavours for a very refreshing beverage. For this week’s release, they will be donating $0.50 from each refill of Strawberry & Mint to the Valley Regional Hospital Foundation

Not one, but TWO Beer Gardens opened this week!

Dartmouth’s Brightwood Brewery has opened up their Waterfront Beer Garden at Alderney Landing, adjacent to the Alderney Gate ferry terminal. Featuring seating for 64 (plus dogs!), the converted shipping container has both a draft system for draught sales to be enjoyed on-site, as well as a retail side with cans to take-away. For those grabbing pints, it is a BYOF establishment, with Brightwood is teaming up with Port City Cafe to offer bar snacks like nachos and dips to be ordered from their website and enjoyed there. In addition to Brightwood’s full complement of beers, the container bar will also be serving their new house cider, Brightyard. This single varietal (Northern Spy) is a semi-dry cider produced with Chain Yard Urban Cidery, where the cider starts life in Halifax before finishing up in Dartmouth. And look for super-special releases coming from the water-side ½ barrel, 60 litre, system also hanging out in the shipping container. The Waterfront Beer Garden is open 11:30 AM til 11 PM daily until the end of September, weather-dependent, of course.

And Bedford just got a little more beer-y with the opening of Birch and Anchor yesterday. Open 11 – 11 daily, the former site of China Town restaurant has been transformed into a sprawling beer garden with 15,000 square feet of space, a dozen draught taps (Breton, Garrison, Propeller are on the board currently) and two dozen varieties of bottles and cans. The food is prepared on-site, with pizzas, charcuteries boards, and BBQ courtesy of Asado Wood Fired Grill.

Just one event to tell you about this week!

Normally held in March, Péché Day is the celebration of Dieu Du Ciel!’s Péché Mortel, a 9.5% ABV Russian Imperial Stout with coffee. Since *something* got in the way of celebrating 4 months ago, the Stillwell Freehouse is taking another stab at it tomorrow, July 18th. Pouring PM plus 5 variations, including a Bourbon-barrel aged version, “Mexican Stout” (ancho & guajillo peppers with cinnamon and vanilla), Cassis (black currants), “Sidama” (infused with Ethiopian Sidama Howolso coffee), and Nanatsu No Taizai which is Péché Mortel fermented with lager yeast, rather than ale. Complementing these big coffee beers will be another touch of Montreal, with Smoked Meat Toasties, and a bring-your-own vinyl DJ situation, all kicking off at noon. No tickets, no reservations, so we suggest arriving promptly to secure your spot!

A couple more beer and brewing related job postings this week, for those looking to get into the industry!

Inverness, Nova Scotia’s Route 19 Brewing is looking for a motivated individual to join their team, working in two key roles as both a Brewery Assistant and Delivery Driver. In the brewery, assisting Head Brewer Dallas in all aspects of brewing, including recipe planning, ingredient handling, brewing, fermenting, conditioning, packaging, and everything in between. And then you’ll be able to help get that beer to customers across the province as a cargo van delivery driver, servicing Cape Breton and the Halifax region. While no formal brewing training is required, a thirst for knowledge is key! Fire an email with your resume and questions to Stefan Gagliardi. And for those who recognize that name, Stefan has joined Route 19 as the CBO, Chief Beer Officer, overseeing all things beer from Brewing Operations to Sales & Marketing. Congratulations, Stefan!

And on the serving side of things, Dartmouth’s Battery Park Beer Bar is looking to add some permanent part- and full-time servers to their team. Must love beer! Learn more here, and send along your resume!

And in “so you want even more beer details and information in your life” for this week

The fellas of the 902 BrewCast made a run for the border (and bridge) last weekend, visiting the other 902 province, Prince Edward Island. While there, they managed to fit in a handful of brewery, malting, and hop operation visits and interviews in just a couple of days. The first interview, with Spencer Gallant of Lone Oak Brewing in Borden-Carleton, hit the virtual airwaves earlier this week. Learn about his progression through the local brewing industry, the latest release of theirs (the Duet Saison that we are still in search of), and what can be expected from the tanks and barrels the rest of this year. Better than waiting for us to tell you about the latest Eps (or in this case, forgetting!), be sure to subscribe however you listen to podcasts. Find out how on the link above!