Stubborn Goat

All posts tagged Stubborn Goat

Here we are on another Friday and November is coming to an end. We’ve got a big bunch of news from Newfoundland this week, but don’t worry, the rest of the Atlantic Provinces are also well-represented. And we’re somewhat on time this week after last week’s debacle. Huzzah!

There was some big and rather unfortunate news in the regional beer scene this week as it was announced in a joint statement by PEI’s departments of Workforce & Advanced Learning and Economic Development that Diversified Metal Engineering (DME) has entered receivership by order of the Supreme Court of the Province. DME has fitted out some 1,600 breweries in 70 countries over the past number of years, including quite a few in Atlantic Canada. Though we don’t know any names for sure, it is almost certain that there were brewhouses in development whose futures are in question based on having orders in with the company, and it stands to reason that some of those would be in our region. DME has manufacturing facilities in Charlottetown as well as Abbotsford, BC, and South Carolina under the Newlands banner that in total employ over 300 people. There has been speculation that the merger with Newlands had a part to play in this reversal of fortune, however financial details of that transaction are unknown. It has been reported by the CBC that efforts are being made to complete in-progress orders, that the provincial Government is becoming involved in efforts to prevent the demise of the firm, and that the receiver, Alvarez & Marsal intends to attempt to find a buyer. We very much hope that strategy pans out and we can report in the coming weeks and months that DME is back up and running with all of its employees back at work. It is, however, a sobering reminder that even in a booming industry like craft beer, things can go wrong in a hurry.

In a decidedly happier note, brewing and selling beer in Newfoundland will soon be a little bit less expensive, thanks to some changes being implemented by the provincial government January 1, 2019. The remission paid to the NLC (akin to the RSMA charged in Nova Scotia) is currently the highest in the country, sitting at more than $1.50 per litre, three times the next closest provincial rate. The local producers are currently eligible for a 33% reduction on the first 1 million litres, down to roughly $1.10 per litre. The new levels will see an improvement to 50% discount in the remission rate for beer sold at their own facility (taproom or retail), and 40% discount at retail stores (NLC and corner stores), bringing the levels to $0.85 and $1.00 per litre, respectively, for the first 1 million litres annually (roughly 8200 BBL, or much more than the craft breweries are currently producing). The reduced levels are still the highest in Canada, but are at least closer to the rest of the country. Local distilleries, ciderhouses, and wineries will also see further reduced rates in the new year. This will result in hundreds of thousands of dollars in reduced fees annually that the breweries will be able to reinvest in their equipment, labour, and infrastructure, in order to better serve the local beer drinking community. These changes are in no small part to the hard work of the Newfoundland & Labrador Craft Brewers Association, formed earlier this year, lobbying lawmakers in the province. And for future/amateur brewers, the introduction of U-Vint/U-Brew at the local homebrew shops is now legal with relaxation of that prohibition. The province has also promised a full review of the positive economic impact the craft alcohol producers are having in the province, and have set a November 2019 timeline for that release. With a dozen independent breweries and cideries now operating in the province, and two or three more set to open before January 1st, things are certainly looking up for the Newfoundland Beer Scene! Check out the full details of the reduction in the press release above.

Speaking of Newfoundland breweries, let’s give you a tease on one of the handful that are opening very soon. Like, very, very soon! Landwash Brewery is located in Mount Pearl, and will be opening their beautiful taproom at 181 Commonwealth Drive next week. We’ve got a full Profile with them lined up for early next week, but in the meantime, you can hear co-owner Chris Conway speaking with VOCM about the positive changes to the remission rate, as well as hints of their starting lineup of beers. Their Brackish Gose, One Wave Blonde, Hazures’ Rock Breakfast Stout, and That Much Ocean NEIPA will be available to enjoy by the pint and flight onsite, to go in cans and growler fills, next Thursday from 4 PM.

On the other side of the Island, you’ll find Bootleg Brew Co in Corner Brook. They’ve released a brand new beer this week, in the relatively new “Milkshake” style. Juice Arse is a 5.0% Milkshake Pale Ale, featuring loads of Amarillo and Simcoe hops, fermented with Foggy London Ale yeast from Escarpment Labs (a favourite of hazy IPAs), with small additions of lactose (milk sugar) and vanilla bean, to complete the Milkshake experience. As with all of their beers, the best place to grab a sample, pint, or growler is at their 92 Main Street location, but keep an eye on their social media (FB/IG/Tw)to see where their beers are being tapped across the province.

After launching last week with kegs at local restaurants and breweries, Crooked Feeder in Cormack, NL, has begun selling growlers. Located at 351 Veterans Dr, about 15 minutes North of Deer Lake, the brewery is only open a few afternoons each week, so it’s best to contact the brewery to ensure they are open (FB/IG/Tw). Visitors will be rewarded with one (or more) of the six beers brewed on their system: Bunker “C” Double Chocolate Oatmeal Stout (7.1% ABV, 35 IBU), Big Falls Pale Ale (5.6% ABV, 37 IBU), Bonne Bay Blonde (4.9% ABV, 21 IBU), Western Brook Wheat (5.4% ABV, 44 IBU), Spillway IPA (6.4% ABV, 66 IBU), and Rideout Red (5.3% ABV, 22 IBU).

Heading back across the Island to St John’s, where YellowBelly Brewery has released their annual Mummer’s Brew. The 2018 edition is a light-coloured Winter Warmer lager, featuring two special Canadian ingredients: the malt is an Albertan heirloom Barley named Olli, and features the brand new Sasquatch hop, which started as a wild varietal North of Vancouver, and now grown in BC, ON, and QC, under license by Hops Connect. The 6.8% ABV beer features some soft berry character from the malt, with citrus, melon, floral and earthy hop character (to the tune of 30 IBU). The beer is now available at the brewery for pints and growler fills at the Take Away Shop, and in 1 litre bottles at several NLCs in the area. Grab yours today before donning your costume and braving the weather!

In other Sasquatch news, Fredericton’s TrailWay is releasing their own beer featuring this Canadian variety. Sam-Squamptche (enjoy ordering that one at the bar!) is an American IPA that has been hopped entirely with Sasquatch, which we’ve already told you about just above us! TrailWay’s beer comes in at 6.5% ABV, and they’re describing the flavour profile as “uniquely citrus, with an underlying sweetness reminiscent of butterscotch or honey, resulting in an overall juicy character”… definitely sounds a bit different than your typical hop variety. This beer has a light body, to help the drinker focus on the hops. As always with TW’s Friday releases, you can grab it at the brewery immediately upon opening today (growlers, pints and cans), with a few nearby bars and restaurants tapping it likely over the weekend.

After the Antigonish Townhouse changed hands earlier in the year, the future of their on-site brews was up in the air. We are thrilled to note that those have continued, with a steady supply of Terry’s Bitter supplying their taps, but there’s always room for more! Owners Caitlin and Ryan Shimozawa have tapped her father, David Macfarlane, to take over the brewing duties. The latest new beer from their onsite 50 litre brewhouse is available on tap now. Caitlin’s IPA is a 5.0% ABV malt-forward English IPA, brewed using Fuggles and Goldings hops, with three hop additions during the boil. The carbonation level is on the lower side, and coupled with pouring from a stout faucet with Nitrogen, the beer is quite quaffable and perfect for a session in the pub. No word how long this batch of Caitlin will last, but good news that there is another batch fermenting now, and will return to the Townhouse in December.

There’s another beverage pouring over at Meander River, and it ain’t beer! It ain’t cider either, if that was what you were thinking. It’s Perry, and a “true” Perry at that… that is, it was made entirely with pears (many Perry producers blend pear juice with a certain quantity of apple juice). Featuring of blend of Annapolis Valley pears, Perry Noel is a drinkable 5% ABV, and the brewery describes it as “sparkly and delicate”. It’s available in 500 mL bottles starting today at the brewery, at this weekend’s BOTTLED Wine and Spirits Festival in Truro, and soon at Little Oak in Halifax; 750 mL bottles will also be appearing at Bishop’s Cellar in the near future, and they’ll even have kegs pouring on one of the guest taps at Chainyard! If you can get to Meander River itself, try to do so, as they’re currently running a campaign where $1 from every growler fill will go to fighting Period Poverty in Nova Scotia (by purchasing menstrual products for local food banks).

Let’s travel back to Halifax, where Tidehouse has two beers they want us to tell you about this week, one new, and one returning favourite… and both of them named in homage to songs. The new one is Oh! My Darlin’ Lemon Thyme, a Saison brewed with Pilsner, Oats, Dextrin, Wheat, Vienna, and Acid malt. Hopped minimally with Saaz, it was fermented with a Saison strain, with thyme and lemon peel added as fermentation was winding down. The thyme comes through first in the aroma, with the lemon making itself more apparent the more you sip. Very dry in the finish, and 6.4% ABV; this one is available on tap only, at the Tidehouse tasting room, by the flight, pint, or growler. And returning is their NEIPA, Cryo Me A River, hopped with Mosaic, Simcoe, and Ekuanot hops (of the cryo form, naturally). Pretty much all of the hops were added late in the boil and in the dry-hop, so expect low bitterness to go with all of that “tropical fruit and papaya/berry, followed by a pinch of pine”. On tap, of course, but it’s also been bottled for the first time, so you can grab some of those to take home with you as well.

Our friends at Niche in Hanwell, NB, are back again this week with another new beer. After last week’s release of a sour, they’re returning to their other wheelhouse this week with a hoppier offering. A NE IPA featuring nothing but Australian hops, Aussie Aussie Aussie is packed with three different varieties, namely Vic Secret, and Enigma, which they’ve used liberally before, and Topaz which is a new one in the Niche brewhouse. Very juicy and boasting plenty of tropical fruit flavors, it has the requisite low bitterness and easy drinking nature fans of the style have come to expect. Coming in at a quaffable 6% ABV, you’ll find it at The Joyce Pub and King Street Ale House in Fredericton, and at Peppers Pub and Cask & Kettle Irish Gastropub in Saint John, with more accounts to follow soon. Fans of Niche in Halifax will also be happy to hear there are kegs on the way to Stillwell and Hopyard as well. Oi Oi Oi!!

Back in Halifax, Boxing Rock’s Test Kitchen on Agricola Street (in the Local Source Market) has a new release hitting the taps today. Banana Hopsicle is a hybrid beer, bringing together the traditional German Hefeweizen style with the modern Session IPA. This beer was brewed in collaboration with Rob North of Great North Aleworks in Manchester, New Hampshire. North grew up in Halifax before moving south, and had another career before brewing took over his life, first as a highly lauded homebrewer, and now as owner of Great North. The beer features loads of late- and dry-hopping additions of Ekuanot and Huell Melon, fruity hops to complement the banana and clove from the Weiss yeast. And while you’re getting your fills of Banana Hopsicle, check to see if they have any of their Hell Bat, the Imperial Licorice Stout brewed with Battery Park left. It won’t be around much longer! Don’t forget your orange growler!

Maybee Brewing dropped a new beer shortly after noon yesterday, Brut IPA. As you probably guessed, this is the brewery’s take on the Brut IPA style (which continues to gain momentum, based on how many breweries in Atlantic Canada have brewed it the past few months!). It was hopped very minimally in the bittering addition (20 IBUs), with most of the American and European hop varieties being added late in the boil and in the dry-hop. Fermented with a neutral yeast strain, enzymes were added to the brew to bring out the dryness even more, with the final product showing off a long-lasting head, aromas of “bright tropical fruit, herbal/grassy notes, some spice and a hint of floral, white wine and honeydew melon”. With a thin body and high carbonation, it has lots of tropical fruit on the palate, with a very dry finish. It weighs in at 6% ABV, and will be available on tap only – you can find it at Maybee, various tap accounts in the province, and at the ANBL growler stations next Thursday, December 6th.

Down in Yarmouth, Heritage Brewing is pouring a brand new IPA to join their other 11 offerings currently pouring on tap. Norseman is a NEIPA “with a twist”, as it was fermented with a Norwegian yeast strain… specifically, the Voss Kveik strain from Escarpment Labs. These Kveik strains can be fermented at very warm (ok, downright hot compared to what you usually see with fermentation) temperatures. The grain bill for Norseman is made up simply of 2-row, Wheat malt, and Oats, and it was hopped with El Dorado, Amarillo, and Mosaic (all of which was added either in the whirlpool or dry-hop additions, keeping the bitterness low). Lots of fruity flavours and aromas with this one, so why not pop into the brewery’s taproom to give it (and the other beers!) a taste? And hey, they’re also filling growlers now, so they’ve got that going for them, too!

Since Good Robot opened several years ago, they have been consistently adding Clarex to every batch, an enzyme that reduces gluten to levels below 20 ppm (the international threshold for brewing considered “gluten free”). For next Tuesday’s Beta Brew, however, they’ve gone all the way and brewed a “completely gluten-free beer”, First Draught. By using sorghum syrup, buckwheat, and rice, they’ve produced a light beer (4.3% ABV) that still has plenty of hop presence, thanks to the additions of Citra, Cascade and Simcoe (to 37 IBUs). It should be noted, for those of you who are extremely sensitive to gluten, that this beer was brewed on the brewery’s pilot system, which has most-assuredly had glutenous products in its realm throughout its life! In Alpha news, next Thursday welcomes the return of Infinite Saturday, their Vienna Lager (5% ABV). Oh, and we should also mention that they’ve added seating in their upstairs space, meaning it may be a bit easier to actually have a seat in one of Halifax’s hottest taprooms from now on!

Last weekend the 6th annual Big Spruce HomeBrew Challenge wrapped up with the judging and announcement of winners. This year’s competition revolved around styles featuring wheat, namely German Weißbier and Belgian Witbier. The top three beers in each category were named and then an overall top three was selected from those six. This year’s big winner is a name you’ve seen in this blog on several occasions, as he’s brewed beers with Tidehouse and on Spindrift’s pilot system, and, in a “boy is that ever on the nose,” moment, he goes by the brewing moniker “Lil Wheatey.” Yes, Ian Wheatley took first place overall for his hefeweizen (1st place weißbier) and third overall for his witbier (2nd place witbier). George Arnott’s wit (1st place witbier) came in second overall. Additional category nods went to Devin Delaney in 3rd place for wit, Mark McKay in 2nd for weißbier, and David Pepper (2016’s overall winner) in 3rd place in weißbier. A big congratulations to all those who placed and a big thanks to Big Spruce for continuing to support the homebrewing community; look for Ian’s winning hefeweizen to debut at this year’s 10th Annual Eat. Drink. Local. Fest on January 10, 2019 (tickets are already on sale).

And in other Big Spruce news, just like last year, Jeremy is looking to load up the Sprucemobile and play Santa Claus, delivering beer to folks in Cape Breton and the HRM. Big Spruce Holiday Home Delivery will take place on December 15th (that’s a Saturday), but you’ll have to put an order in. Minimum order is 1 case of cans (24) or bottles (12) and, with mixing allowed, that gives you plenty of options. You can also add all manner of Big Spruce swag to that order, including their house-made edibles. Check the Facebook post for details on which beers and other items are available and be sure to get your order in soon.

After celebrating 11 years in business on the weekend, Port Williams Nova Scotia’s Sea Level Brewing has announced that they have broken ground on a brand new brewery, which will be located in Sheffield Mills (about ten minutes-drive away from their current location). Together with local farms, they are forming Millstone Harvest Brewhouse, to create Nova Scotia’s first “Estate Brewery”. Well on their way already, the new facility is slated to open in the spring. They’ll be brewing with their own farm-grown hops and malting barley, and the new location will house a tasting room and retail store. Fear not, the current location in Port Williams will still be operating as usual during this transition, and will remain open as a pilot brewery/retail location after the new brewery opens. The expansion will also allow the brewery to start selling their canned beers in the NSLC, greatly increasing their availability to other areas of the province. And for a sneak peek of the great beers to come, keep an eye out for their High Street Wee Heavy Scotch Ale, using some of the same malt and hops that will be gracing their new releases in the spring.

Details are being kept secret right now, but we did want to mention that those of you living in Miramichi, NB, who have been wondering when exactly the craft beer scene was going to improve in your area, have no need to wonder any longer! Timber Ship Brewing, a 1 bbl (120 L) brewery, should be opening in the area in the near future. They’re realistically aiming for early 2019, and will be producing a variety of beers for sale in kegs to local establishments. We’ll have more information, including a standalone post, for you very soon. In the meantime, check out their Facebook page to follow along with their progress.

This week’s shamefully late message about a new release come from Tatamagouche Brewing who are releasing a Bourbon Barrel-aged version of their Russian Imperial Stout. Built on their base RIS recipe with a little extra chocolate wheat added, the beer was then racked into barrels from two different distilleries. Bottles and pints are available already at the brewery, with kegs going out next week.

A few things to remind you about this weekend, plus a tease of what’s coming in January…

After a bit of a tease last week, those crazy folks at 2 Crows are releasing their latest barrel-aged, bottled beer, Mellarium, tomorrow at noon. No, really, we guarantee*. We’re not about to do them the huge favour of typing out all the info on the beer again (or even cutting and pasting for that matter, we don’t get paid for this, you know!), but here’s a link to last week, where you can check it out there! Buttered Bliss will also be on site from 2-7pm, serving up some delightful fried chicken sandwiches.

*Not a guarantee

Propeller Brewing is kicking off a month of “Black Casks” at their Gottingen Street tasting room, with the first hitting the bartop tomorrow at 3 PM. The first is their Russian Imperial Stout, cask-conditioned and served via gravity, rather than carbonated after the fact/on draught (though they will have this version as well, so we encourage you to get both and compare!). And they will be celebrating throughout the month of December with more interpretations of their Russian Imperial Stout and Porter, with the following offerings being tapped at the next four Fridays: Dec 7: Russian Imperial Stout with coconut, Dec 14: Porter with orange and chocolate, Dec 21: Russian Imperial Stout with smoked black tea, and a special cask on Dec 28, yet to be announced. Take note that beside tomorrow, all of the casks are tapped during their usual Cask Friday timeslot, at 5 PM. And for those of us who can’t get enough of the good stuff, they are raiding the cellar and releasing the last of their 2017 Barrel-Aged Russian Imperial Stout. First released back in February of this year, the 8.5% ABV beer hung out in Bourbon barrels for a few months, picking up both wood and spirit character, complementing the roast and dark fruit character of the underlying beer. Grab a bottle or two to enjoy yourself, or gift to a special someone. And keep your eyes peeled here for the details on another release in the same vein, coming next week…

If you were perusing Instagram stories a couple of days ago and happened upon the right account, you might have gotten a heads-up that Bar Stillwell is planning another Belgian Celebration to take place (tentatively, we expect) on January 5th, 2019!! Thanks to the ephemeral nature of Instagram stories the details of the beer list are no longer available, but amongst those of us who saw it the general reaction was something along the lines of, “Holy Shit!” and/or “Hellz yes!” We’ll have more details as they are released, but for now, maybe block off that afternoon in your calendar, mmkay?

And here we are at the end of the line for this week, but there are a couple last things to mention before we let you go.

It’s not often that their bottles are available outside of the brewery, so we figured we’d let you know that Halifax’s Bishop’s Cellar has received a shipment of goodies from Toronto’s Bellwoods Brewery. They are hitting the shelves at opening tomorrow morning (that’s 8 AM, so grab a coffee to stay warm in line). With two versions of their Jelly King fruited sours (Pineapple Tangerine Grapefruit [also available online at 8 AM], and Sour Cherry), as well as Skeleton Key 2018 and Barn Owl #16. For those who want to be the first in the know, subscribe to their Behind the Taps mailing list, which hits your inbox about once a month, and highlights the latest beer arrivals and tastings they are hosting. Edited: Only the Jelly King PTG will be available online, BC has altered the distribution of the other 3 due to availability.

We mentioned it a couple weeks ago, but just a last reminder that the Cape Breton Beer Fest is happening tomorrow, December 1st in Sydney. Looks like there’s still some general admission tickets remaining; you can purchase those right here.

Those who remember the saga of the Beer Garden on the Halifax Waterfront might be interested to hear that a new tender opportunity has been announced by Develop Nova Scotia. Vendors interested in running a food and beverage operation at Summit Place during the summer months (May 15 – Oct 15) for a three-year period from 2019 to 2021 have been invited to submit their proposals no later than December 19, 2018, with the award expecting to be settled by January 18, 2019. The tender document mentions creativity and innovation, although we note that there’s only 10 points available there, whereas the financial portion (i.e., “How much are you willing to pay for the privilege”) gets 25 points. Color us unsurprised. The tender document can be viewed here. It will certainly be interesting to see whether it will remain with the incumbent Stubborn Goat or whether another interest will submit a successful bid.

We’ve got lots of new news for you this week, including a trio of breweries who have opened in the last seven days, tickets for two great festivals are on sale now, plus close to a dozen new beer and cider releases in the region for you to enjoy. Let’s skip the formalities (we know we’re late!!), and get right to it!

Hampton New Brunswick just got a bit more beery, as Matchstick Beer Factory opened their doors this week. Operating in a private residence close to the former Flewelling Saw Mill and Match Factory in town, they are brewing on a 1 BBL (120 litre) system, and supplying kegs of beer to local restaurants and bars. They have launched with Matchstick Pale Ale, a 4.5% ABV Pale Ale features lots of late- and dry-hopping of Mosaic, Amarillo, and El Dorado for tropical and citrus notes, and their Fired Up Red, at 8.0% ABV, features a solid malt backbone with a touch of Rye malt spice, and finished with an English Ale yeast. Keep an eye on their social media (FB/Tw) for the latest news, and drop into the Match Factory Cafe in Hampton, Bootstrap BrewPub in Quispamsis, and/or Sussex Ale Works to grab a pint this weekend. We’ll give you the full Matchstick story early next week. Congratulations Luke and family!

Drive 300 km due North from Hampton, and you will reach Bathurst, New Brunswick. It is the home to 13 Barrels Brewing, which opened its doors for the first time this week. Built from the ground up at 830 Harbourview Blvd, the 5100 square foot brewery and taproom overlook the Baie de Chaleur. They launched yesterday with their Pabineau Pale Ale, and five guest taps of beer and cider, and will be adding more to their own lineup very shortly. Keep up to date with them on social media (FB/IG/Tw), and we’ll be publishing a Profile with 13 Barrels soon!

From Bathurst, you’ll want to head 625 kilometres Northeast to reach Cormack, Newfoundland, the site of the third brewery opening its doors this week. Crooked Feeder Brewing is located just North of the town of Deer Lake, and is not currently open to the public. The best place to grab their beer is at Newfound Sushi in Corner Brook, where kegs of their Bonne Bay Blonde have been dropped off and are pouring. Look for more releases on their social media (FB/IG/Tw), and we’ll try to pin them down for a Profile very soon!

From brand new breweries, to one that opened a few months ago, let’s turn our attention to New Scotland Brewing, located in downtown Dartmouth, Nova Scotia. They are launching a brand new beer this weekend, brewed with plenty of local ingredients (and love!). Slowburn is a 6.1% ABV Chocolate Porter, that saw the use of locally-grown chilli peppers added during the boil, and later in a pair “dry-peppering” additions over the course of four weeks. The result is a medium/full bodied beer with hints of spice and vanilla, building to chocolate and black cherry, with a building heat as the peppers take hold. Served on nitro, the smooth beer is perfect for enjoying in a cozy nook with friends, and watching the snow fall outside. Slowburn is launching at opening Saturday at the brewery, so drop by for a pint! They’ve got live music by Willie Stratton tonight, and Rob Wigle will be jamming in the taproom Sunday afternoon.

Over in the land of Big Tide Brewing (that’s Saint John, for those of you who aren’t aware), they’ve release their very first New England IPA. The Dickens – hopped in the kettle and during active fermentation (taking advantage of biotransformation) and dry-hopped with generous amounts of Amarillo, Azacca, and Cascade – is currently on tap at the brewpub for pints and growler fills, and is showing off tons of juicy, tropical, and citrusy hop flavour and aroma. It weighs in at 6.3% ABV and 50 IBUs, and since it’s new (and an IPA… all the rage with the youngins these days!), you best drop by sooner rather than later if you’d like to give it a try. And with the cooler months ahead, look for loads of new and returning faves from Big Tide in the coming weeks, including Boiling Point Honey Ginger Saison, Indian Beach Nut Brown, and Sandpiper Pilsener, brewed with Ultra hops from nearby Darlings Island Farm.

Shelburne’s Boxing Rock brewed up a beer especially for their Tap Takeover last week at Battery Park but if you missed it there, you’re in luck because there’s still a chance to try it! Head on over to Local Source Market and you can get yourself a growler fill of Hell Bat, a Licorice Imperial Stout. A big, 8.2% ABV beer, it’s got plenty of bitterness and spice from hops that’s balanced by roasty chocolate malt. Add to that a hit of anise aroma and flavor from additions of both real licorice root and star anise, and you have a smooth, complex and substantial beer to work your way through. And in other Boxing Rock Imperial Stout news…we told you last month that the brewery was offering folks the chance to pre-purchase cases and half-cases of their annual release of U-889 Imperial Stout with Coffee and Vanilla at a discount. That deal is in effect for one more week (pickup is November 30th) so if you’re interested it’s time to pull the trigger. Regular price on a bottle is $10.50, but you could be paying closer to $9/btl on 6 for $55 or even $8.33/btl on 12. Pickup can be arranged at the brewery in Shelburne or at Local Source in Halifax. Contact the brewery to place your order; their contact info can be found at the bottom of their web site.

Hey, if you’re in the Rothesay area of New Brunswick right about now, you really should drop by the Hammond River Brewing taproom (ok, you should probably drop by there anytime that you’re in Rothesay, to be honest), as they’ve got a couple new beers pouring… well, one new, one returning favourite. The new brew is The Unforgiven, an Imperial IPA hopped entirely with the fabulous, delicious, not-so-easy-to-get, and pricey Australian variety, Galaxy. At 8.3% ABV, it’s no wee beer, but the “wonderful flavours of citrus and passion fruit” come through front and center, so it’s easy to get carried away and drink this one a little faster than you should! The returning beer is the Glenora Whiskey Barrel-Aged Vanilla Imperial Porter; this one’s coming in at over 8% ABV as well, so you’re receiving your second warning! You know you’re going to want to have both of these beers on tap – because they won’t last long – so why not get dropped off and make an evening (or day!) of it?

The Harbour Brewing Company in Musquodoboit Harbour has a brand new release this week, as they move into the big and dark beers. Dreadnought Stout is a 5.6% ABV full-bodied stout, featuring loads of chocolate and dark fruit flavour, with a smooth finish of roasted grain. Look for it on tap in the area, or better yet, drop by their brewery along Highway 7 for a taste and growler fill!

This weekend brings us/you lucky Haligonians yet another 2 Crows barrel-aged bottle release, this time in the form of Mellarium. Brewed with Pilsner, Spelt, Wheat, Flaked Oats, and Aromatic malt, it was lightly hopped with Calypso, Hallertau Blanc, and Bramling Cross. The wort was soured with Lactobacillus, and then fermented with a blend of several Saccharomyces and Brettanomyces strains (the very same blend used in the new and delicious Glamour) in a single Sauvignon Blanc barrel. It spent a nice long time in said barrel (6 months) before being transferred onto 60 kg of Apricot puree, as well as some honeycomb, and allowed to referment/age for another 6 weeks. Finally, they decided to dry-hop it with Saffron (dry-Saffron?) before finally bottle conditioning with Champagne yeast. Now, it’s finally ready for you to eagerly purchase, and – hopefully – drink! They’re describing it as “bright, lively, and opulent, with smooth honey notes, fuzzy peach, and floral”. You can grab these bottles (5.3% ABV, btw) tomorrow at the brewery at opening. Eeek! We heard from 2 Crows this afternoon that this release has been slightly delayed until Saturday, December 1st. So you’ll have to wait a week for that barrel-aged, sour, funky, fruity, honey goodness!!

Halifax’s North Brewing has a pair of releases we’re keen to mention today. First up is another release of their Champagne-style IPA, Alloy. Inspired by the extremely dry and effervescent sparkling wine, Brut or Champagne IPAs feature very little body, low residual sweetness (gravity readings are often at or below 1.000 specific gravity), but tons of hops, and Alloy is no different. This batch features loads of Amarillo, Callista, and Vic Secret, and a low body, to really let them show off. As in previous releases, you can grab a single or 4-pack of cans, and can also fill growlers in both Halifax and Dartmouth. And if one IPA wasn’t enough for you, grab some of their Divination today too. This is a Double Dry Hopped (DDH) American IPA, in the tropical/stonefruit/citrus vein, with a touch of dank character. This 7.2% ABV beaut is also available in cans, either singles or a 4-pack, and on both sides of the harbour.

We teased it last week, but now have more information on Niche Brewing’s Moonage Daydream. The latest in their bevvy of sour offerings, this 4.4% ABV beer is generously dry-hopped with El Dorado and Citra, and features hibiscus in the secondary for a lovely pink hue. It is available on tap in Fredericton at 540 Kitchen & Bar, King Street Ale House, and The Joyce, Peppers Pub in Saint John, and in the Moncton region at CAVOK Brewing and at the Pump House Fill Station. If you drop by the latter location, you’ll be able to grab a growler or crowler to take home with you!

You probably guessed from their name that it was only a matter of time before Sourwood Cider released a barrel-aged cider… and if you did indeed guess that, you are now proven correct! While the beginning of the life of this cider occurred in a tote, it was then moved to a total of eight barrels; two of those barrels (which previously held red wine in Niagara) have produced Cherry Blaster, which is available now. As the name indicates, cherries were used in this release – 77 lbs, to be exact, all of them hand-picked from Dempsey’s Corner Orchard in Aylesford. Several different varieties of cherries were incorporated, including a type used in the making of sour pie, as well as “white/rose-fleshed sweet cherries”. Weighing in at 5.6% ABV, Sourwood is describing the cider as “naturally sour, tart, dirty rose in colour, and puckering”; overall, refreshing! Drop by their spot and Market stalls if you’d like to pick up some bottles. As for those other six barrels, as you’re probably wondering… they’ve had Haskap berries added, and will be bottled and released in the very near future!

The bottle releases continue with Halifax’s Tidehouse, with this week’s technically being a re-release. To-Wit! To-Woo! is, as you may have guessed if you’re a child of the 80s, the brewery’s little ode to Mr. Dressup… in Belgian Witbier form! Judging from the beer’s label (which you can check out here), they’ve upped the ABV this time around, to 6.1% ABV, bringing it slightly out of your classic Witbier range (but we’re ok with that!). With sweet orange peel, coriander, and Citra hops in the boil, expect aromas and flavours of all three. It’s available by the 340 mL bottle at the brewery, starting today at 2 pm.

Propeller Brewing has a brand new IPA out on the streets (well, by “streets” we mean, you know, at Propeller), Galaxy IPA. While Galaxy hops were indeed used in abundance in this beer, they were also partnered with the no-less-delicious Citra and Mosaic varieties. Since most of you reading this are likely personally familiar with all three of these hop varieties in some way or another, it may not surprise you to hear that the final 6.5% ABV product has “rich pineapple, peach, and tropical/citrus aromas”… but that doesn’t make it any less tasty! This is indeed a one-off, so get it while it lasts (cans are available). And drop by their Gottingen Street taproom tonight for a cask of their Russian Imperial Stout, which will be tapped at 5 PM.

We want to be sure all of you commercial brewers reading this know about next Friday’s Maritime Craft Malt Workshop, being held in Moncton. Organized by Chemical and Agricultural Scientists who have been bringing you the great Beer School events during the Fredericton Craft Beer Festival, this event will focus on the art and science of understanding malt reports, how to maximize yield and flavour from malts, and which steps maltsters follow (and why) to provide you with the best possible product. Learn from maltsters, brewers, and the folks who analyze the product, all to help you incorporate Maritime-grown and -processed malt into your recipes. Check out the full schedule here. The session takes place next Friday, November 30th, at the Crowne Plaza in Moncton. Reserve your seat today!

We’ve got lots more events on the go to tell you about today, including tickets for a pair of favourite beer events happening next year, but are on sale now, and sure not to last!

Tickets for March 8 and 9, 2019’s Fredericton Craft Beer Festival are on sale today, and we highly recommend grabbing yours ASAP. With the Friday Night event, nicknamed Newbie Night last year, a smaller collective of 10-15 breweries will be pouring 50+ beers in the Convention Centre March 8th. This is a great way to ease into the weekend, as we’ve been told none of these beers will be available during the Saturday sessions. Speaking of which, there are two sessions on Saturday, 1:30 – 4:00 PM and 7:00 – 9:30 PM, where you’ll have your choice of 300+ beer and cider from 50 producers across the region, Maine, and beyond. VIP tickets are always the first to go, which offer you an early entry to get a quick lay of the land before the rest of the visitors arrive. Do not miss your chance to have a heck of a time in the beginning of March in Fredericton, grab your tickets now! Closer to the date, we’ll have more details on our Trivia Night, the Drain the Keg 5K race the Sunday morning, and the other cool events on the go leading up to the Fest.

In Nova Scotia, the Craft Brewers Association of Nova Scotia has announced the dates, and ticket availability for their Full House Festival, the signature event of NS Craft Beer Week. Being held May 4th, 2019 at the Halifax Forum, more than 30 breweries from across the province, along with food vendors, will be slinging drinks and bites to the thirsty crowd. The afternoon session is 1:30 – 4:00 PM, and the evening session is 7:00 – 9:30 PM, with VIP tickets allowing you entry 30 minutes early. Pick your session, and grab your tickets today, while early bird pricing is still in effect!

Now that you’ve grabbed your tickets for future events, let’s get back to the present with a “Home and Home” Tap Takeover by Halifax and Sydney breweries, Garrison and Breton. Tonight, Breton will be visiting Halifax and joining Garrison in taking over the taps at Stubborn Goat in Halifax, with eight beers from each brewery pouring. And they’ll be doing the same at Retro 67 in Sydney, next Friday, November 30th. At each event, folks from both breweries will be there to chat and give out swag. And debuting tonight is Rye’d or Die IPA, a collaboration between the two breweries. A 6.0% ABV American Rye IPA, it features 50 IBUs thanks to Simcoe, Amarillo, Citra, and Mandarina Bavaria. Aroma of pine, citrus, and a touch of grain, lead to a solid bitterness with a touch of spice from the Rye malt.

Those in the region familiar with the great beer scene in Portland, Maine, will no-doubt know about the killer beers available from Bissell Brothers Brewing. They began life in the Portland Industrial park (one of a half dozen breweries that have called One Industrial Way home over the years), and now have their own space in Thompsons Point. And Peter Bissell, one of the aforementioned brothers, has more recently launched Highroller Lobster Co. on Exchange Street. Why are we telling you all of this? We promise, not just to tease you with some serious FOMO. We mention this because the Bissell Brothers and Highroller crews will be taking over the taps and kitchen at Stillwell Beer Bar on December 8th. A dozen bangers from Maine will be available on tap, and we’re sure that there will be some real magic going on in the kitchen that day thanks to the melting of minds (that’s a butter joke). No tickets necessary, but you’ll definitely want to show up early to avoid missing out!

And a few last notes to inform your beer- and cider-acquisition plans for the weekend:

Four Rivers Brewing in Bathurst, NB, is happy to report that they’ve canned their Timbership Milk Stout and that those cans will be available this weekend at ANBL stores in major centres across the province. This 5.5% ABV and 25 IBU American-style stout with lactose has a clean and easy-drinking flavor with notes of freshly roasted coffee, caramel and dark chocolate. Available on Nitro in the taproom as well.

Chain Yard Urban Cidery in Halifax has announced that they’re going to be doing some limited bottle runs of some of their most creative and ambitious small batches and fan favorites. Only one hundred 750 mL bottles are available of each and they’re only available at the retail store on Agricola Street. The first two to be released are Country Rose Mead (Rose wine and mead which was on tap in September), and Brett To Be Determined (blend of Jona Golds & Mac’s, dry , unfiltered wild ferment and second ferment with brettanomyces which is also on tap now).

Halifax’s Bishop’s Cellar had some big news hit the wire this week. They’ve announced that they will be expanding into the 1,400 sq. ft. space next door, almost doubling their size! This will allow them to provide an even better selection (hard to imagine!) of beer, wine, cider and spirits, including more products from afar, more cold beer storage, and more tasting room. Look for the expansion to take place after the holiday season, with a grand opening by Spring, 2019. Until then, you can continue to take advantage of their already awesome selection on Lower Water Street.

Unfiltered on North Street in Halifax has once again undertaken a canning run. This time, however, it wasn’t done on a mobile canning line it was done on their own machine. What does this mean? MORE CANS MORE OF THE TIME!! As of this weekend you’ll be able to get the previously announced Riddle of Steel along with Double Orange Apocalypse Ale, Playing With Fire, Hoppy Fingers, and Flat Black Jesus. Bow down to your new aluminum overlords.

And lastly, but certainly not leastly, Good Robot has, as always, some beer news to share. This Tuesday’s BetaBrewsday release is called The Black Barrel and it’s a big ol’ bugger at 9.2% ABV and 53 IBU. Imperial Stout is the style, with lots of dark chocolate flavors. Be careful with this one! And on the Alpha side, Creature Feature is back, an IPA in the New England style, hoppy, hazy and juicy without a whole lot of bitterness. It’s 6.2% ABV and 46 IBU and will be available come next Thursday.

Good morning, and welcome to another Friday… as usual, chock-full of news on beer releases, events, and more! Let’s skip the chit chat and dive right in:

• It’s another week, which means at least one new 2 Crows beer is being released! Tomorrow at noon, they’ll be tapping Sunny Days, a “Sunflower seed Brett Saison”. Brewed with home-malted sunflower seeds (which made up 20% of the grist) as well as Pilsner, Vienna, Acid, and Wheat malts, the beer was fermented with a combination of Brettanomyces bruxellensis and a “funky Saison yeast”, bringing it to 7.1% ABV (and hopped to 27 IBUs). We’re not sure what exactly to expect with this one, but as usual for many 2 Crows special releases, you can’t deny that it sounds interesting! There’ll only be one keg of this beauty pouring, so get down to the taproom to give it a try. In addition, two kegs of a new, “slightly spicier” batch of Lil’ Miguel Aztec Stout will be tapped next Friday (April 14th), followed by a keg of Crosswired – a beer fermented with a mixture of a “wild” yeast strain and a wine yeast strain – on Thursday, April 20th; look for some Crosswired to also appear at the 2 Crows Battery Park Tap Takeover on April 13th.

• This week in Smith’s Cove, Lazy Bear Brewing made two new brews available. The Folly IPA with wild yeast that we wrote about two weeks ago has finally meandered its way through the system and was released last night at the brewery during their weekly growler night. This tropical fruity delight may not make it to the city so you’ll have to head down to the brewery or catch it at the Annapolis Farmers and Traders Market or one of the brewery’s regular tap accounts. Earlier in the week, as they waited for the Folly to finish, The Once-Over was released. This is a version of their Bear Bones IPA that was different enough to justify a new moniker. Still brewed with Wild Turkey hops from Ontario, this 5.9% ABV brew was dry-hopped with that variety along with classic American Cascade and Chinook that are sure to bring citrus and pine to the aroma. Like the Folly, this one is available in the usual places, but some apparently also made its way to Battery Park in Dartmouth, so keep your eyes out for it to appear there.

Mill Street Brewpub in St. John’s has been busy, with a few new beers on tap now, or coming very soon. Lukey’s Bock is a traditional-style German Helles/Mai Bock, meaning light in colour with Munich malt-derived sweetness and aromatics. Named after the ship in the harbour of the same name, the 6.5% ABV Bock is on tap at their Mill Street/Bier Markt location only. Coming very soon from them is Right Off the Hop, a SMaSH (Single Malt and Single Hop) featuring El Dorado hops. This Double IPA took more than 6 kilograms of hops in their 8 hL system, for big bitterness and a massive pineapple aroma and flavour.

• Debuting next Wednesday, April 12, is a collaboration that Mill Street did with the Port Rexton Brewing Crew. Planned months ago during a trip to Port Rexton, and brewed in mid-March when PR made the return trip, the cross-province Dunkelweizen will be launched in a big way. At 5.2% ABV, 22 IBUs, the Dark German Wheat beer features the iconic banans and clove aromatics, reminiscent of banana bread. The debut is a ticketed event, which gets you a pint of Port Rexton new IPA, a pint of Mill Street’s Black Bart’s, plus a celebratory pint of their collaboration. A Mac & Cheese bar, featuring the wares of St. John’s own Five Brothers Cheese, will be set up to keep your stomach from growling, and going all night. Tickets are available by phone (709-383-7070), and are selling quickly, so be sure to grab them today!

• Fredericton’s Graystone Brewing recently launched their second Lager, an India Pale Lager named Alpen IPL. Described by the brewery as an “earthy, amber IPL with amble bitterness and a clean, soft mouthfeel”, the grist contains Crystal and Munich malt to achieve the beer’s colour and malt character. Hopped with Columbus and Centennial to 70 IBUs, it was fermented with a dry German Lager yeast, and then lagered at cool temperatures for 5 weeks before packaging. Coming in at 6% ABV, it’s on tap now at the brewery for pints and growlers/crowlers, and is likely showing up at licensees across the city.

• Sticking with Fredericton beers, TrailWay released their Porter a couple nights ago, a one-off that will only be available on tap at the brewery’s tasting room for the first week. Sessionable at only 4.7% ABV, it shows off some roast and chocolate character, with a medium-bodied mouthfeel and a dry, slightly bitter finish from the use of dark malts. Look for it to pop up around New Brunswick for next weekend’s ANBL growler program. And be sure to grab some cans of Luster, which has just returned and is as fresh as you can get it right now!

• And not to be left out, Maybee Brewing also has a new beer available! Tailwind is a “New England Session IPA” (read: cloudy/hazy with big hop aromas and flavours, but not big bitterness) that was hopped heavily with Mosaic, as well as additions of Amarillo, Cascade, and Chinook. Fermented with a Vermont Ale strain from Escarpment Labs to give even more tropical, citrusy, stone fruit characteristics, it all comes together in a highly drinkable 4.8% ABV, 45 IBUs package. And speaking of packaging, it’s available now in 16 oz cans at the brewery (and soon at other brewery stores in NB), and on tap at Maybee accounts.

• And even more Fredericton news, as Red Rover is releasing a very special cider next week. They’ve “carefully chosen the best apples New Brunswick has to offer,” including their favourite heritage Russet and Crab apples, to bring a very limited, 400 bottle production of Orchard Reserve 2016. An English Extra Dry cider that clocks in at 7.2% ABV, this one involved a slow fermentation process, followed by an additional 6 months of aging, enhancing the “subtle spice and delicate honey notes”. These 750 mL bottles ($16.50 each) will be sold only at the Ciderhouse and participating Farmers’ Markets, so be sure to grab a couple before they’re gone! They’ll be officially released next Wednesday at noon.

• Halifax’s Tidehouse Brewing should have a brand new one-off popping up today or through the weekend, a Saison named Pied de Lapin. Described by the brewery as a dry, “French/Belgian Saison”, it was hopped predominantly with Wakatu (WHACK-a-tu? wah-KA-tu?), a New Zealand variety, as well as some Centennial. The Wakatu comes through with “prominent notes of lime zest, backed by subtle melon”. Highly drinkable at 5.6% ABV, look for it on tap at Stillwell and Battery Park, as well as available for growler fills at the brewery retail store, and Halifax Forum Farmers Market.

• In Saint John, Loyalist City is bringing out a new beer in their One Hop Series, but let us know there’s been some changes to the recipe for that series. First, they’ve found a supplier for the yeast made famous by John Kimmich’s Alchemist Brewery in Vermont and have decided to ferment all their One Hop beers with it. Known in brewing circles as Conan, this yeast is known for producing an ester profile featuring stone fruit and light citrus notes that is very complimentary to modern American and New World hop varieties. It’s also known for producing a hazy final product consistent with the New England IPA style. Second, they’ve tweaked the recipe to give the beer a little more body and increased hop flavour and aroma. The first beer to be made with the new recipe is Summer named, as always, after the single hop used in producing it. Summer hops are an Australian variety known for imparting citrus and stone fruit flavours and aromas. Look for melon and apricot on the nose and for the hops and yeast to complement each other nicely. Summer comes in at 5.5% ABV and 65 IBU. It will be available at the Cask & Kettle and other local tap accounts this week.

• Loyalist City has also released another new brew, Württemberg Weissbier. A classic German Hefeweizen, this cloudy, light golden, refreshing ale was brewed with 100% German malt, hops, and yeast. The Wheat and Pilsner malt enjoyed a three-part step mash (three temperature rests) to increase the development of banana and clove flavours expected in the style, which are also produced during fermentation from the Weizen yeast strain. Brewed with soft water in an attempt to replicate the low-mineral-content water of Plzeň, Germany, the resulting 5% ABV beer features a “pleasing banana-clove aroma that is complemented by a moderate bready malt flavour”. And for you history buffs, the beer is named after Württemberg, the historical German territory that was home to the majority of the German-Canadian settlers that helped to colonize the Atlantic Canadian provinces. This highly-carbonated beer should be available now at your favourite LC tap account, and is also at select ANBL growler stations this weekend (check out which ones here).

• In Dartmouth, Spindrift released their highly anticipated Barrel O’ Cherries this week. Winner of the Gold Medal at the DownEast Brewing Awards in Fredericton last month in the Experimental Beer category, this is their Abyss dark lager that was aged in red wine barrels for 12 months and then racked onto sour cherries for further aging before being bottled with help from North Brewing and their bottler. Those who tasted it at the Fredericton Craft Beer Fest or the Savour Food & Wine Festival Craft Beer Cottage Party in Halifax have the inside scoop on this one. At 4.5% ABV it’s not a heavy hitter, but flavour wise you’ll taste big cherry notes married to bold chocolatey and roasty dark malt flavours. Some have likened the overall character to that of a Black Forest Cake. This is a limited edition beer with only 78 cases produced, and you can only get it at the brewery in Burnside.

• Acadie-Broue has brought back a blast-from-the-past, recently releasing La Boloxée, best described as a dark Saison. Brewer Patrice Godin took the base of his Tintamarre Saison and darkened it by steeping a large amount of Midnight Wheat malt, to “stain” the wort. This gives a minimal roast character in the finish, while preserving the Farmhouse flavours of orange and pepper. Expect this beer to finish extremely dry, as a longer-than-usual fermentation brought the final gravity all the way down to 1.000, a reading usually reserved for ciders! The final numbers are 6.6% ABV and 30 IBUs. It’s currently on tap at Le Coude, James Joyce, and should pop up at Marky’s Laundromat, if it isn’t on already.

As always, there’s plenty of beer-related events going on in our region; here’s a few you should be paying particular attention to:

• The annual Saint John Beer Fest is tomorrow, April 8th; while tickets are sold out, you can add your name to the waiting list here, just in case! In the meantime, those of you lucky enough to currently have tickets can check out the full beer list here, and plan your attack! Plenty of beer and cider will be pouring, including a few special releases.

• Leading into the Saint John Beer Fest tomorrow, PEI Brewing Company will be taking over the taps this evening starting at 5:00 pm at McGill’s. Pints will be $5 all night, with 8 PEIBC brews on the go, including some new ones. Look for Big Don Belgian Coffee Blonde, Tasman Pale Ale and Black Lager in particular along with some Gahan faves. And if you miss that, rest assured that PEIBC will be in full effect at the beer fest on Saturday.​

• Since opening their doors in July of 2016, Port Rexton Brewing Co. has been inundated with emails and calls asking, “How do I start a brewery in Newfoundland?” In response, they’ve decided to take the amazingly forthcoming step of hosting an open house/open books event on April 14th and 15th. On Friday night there will be a social at the brewery from 1800 – 2200h. Saturday will feature a brewday, with mash in commencing promptly at 0700h after which Port Rexton will open their books and their database to answer as many questions as they can from the group, likely ending around 1400h. On the table are questions about the NLC, suppliers, equipment, funding opportunities, regulatory considerations and provincial requirements. It’s no secret that Newfoundland is a very difficult place to open a brewery and this outreach to the brewing community by Port Rexton less than a year into their operations is commendable. So if you’re very serious about opening a brewery in NL and actively working towards that goal, and you’re interested in hearing from some folks who’ve managed to do it, you can email beer@portrextonbrewing.com to register. Space is limited.

• The Brewnettes, a Ladies Beer League in Newfoundland, has scheduled their April event, a Pizza Party on Thursday, April 20th. The event will take place at Quidi Vidi Brewery in St. John’s and will consist of a brewery tour at 1830h, a tasting at 1900h and finally pizza at 2000h. It’s $15 to attend, and you’ll want to check in on the event’s Facebook page to show your interest. After the highly successful axe-throwing event in March, this is sure to be a blast for everyone involved.

• Not content to limit themselves to the Dark Side of the harbour with their tap takeover at Battery Park next week, 2 Crows will aim for total HRM domination by following that up with another takeover a week later at the Stubborn Goat! On Friday, April 21st, starting at 1900h, you’ll find 8-10 2 Crows beers on tap at the Goat with samples and a special price on flights. No cover and live music round out the package. Buy a flight and you’ll receive a ballot to win tickets to the 2 Crows Brewer’s Brunch. “Brewer’s Brunch?” you ask? Yes, the very next day, Saturday, April 22, from 1300-1500h, you’ll find another 2 Crows event at the Goat where Jeremy Taylor will prove he’s not actually chained to his mash tun by making an appearance. Tickets are $39 per person and entitle you to four 12oz beers, each a 2 Crows offering that’s been paired with a course from the kitchen. You can see which beers and the food they’ve each been paired with on the event’s Facebook page. Space is limited, so if you’re interested you’ll want to email tyler@stubborngoat.ca.

• In Stillwell news, they’ve got another premium European tap takeover in the works for April 22 that’s got fans of forward-thinking beers all a-titter. To Øl is a gypsy brewery from Denmark. Started by students of Mikkel Borg Bjergsø of Mikkeller (not just beer-wise, he taught them in high school!), Tobias Emil Jensen and Tore Gynther started brewing with their Bjergsø in their school’s kitchen (high school is different in Europe, apparently) in 2005. While he moved on to start Mikkeller, they continued to hone their brewing craft before opening their own brewery in 2010. In addition to their beer, they’ve got Scandinavian brewpubs BRUS in Copenhagen, the recently-opened BRUS Bar Oslo, and, with Mikkeller, are part of the group behind the lambic-focused Koelschip. To quote the gang at Stillwell, “Quality is guaranteed, mind-expansion highly likely.” From Brett-aged Table Beer, Dry-hopped Sours, Gose, to Barrel-Aged Saison and Imperial Coffee Stouts, there is something for everyone pouring on the 22nd. If you liked the Mikkeller takeovers in December and January or are sad you missed them, this is another chance to drink on the leading edge of beermaking.

• It’s too late if you don’t already have a ticket, but Stillwell is hosting a Tastes of the World event on Sunday, April 23. Hosted by Stephen Beaumont, author or co-author of ten books, including The World Atlas of Beer, two editions of The Great Canadian Beer Guide, and The Beer & Food Companion, it will be a guided tasting of eight of the world’s best beers, several of which have never been available in NS. Four of the beers will be paired with thoughtfully selected cheeses. As you sip and munch, Mr. Beaumont will provide tasting notes, some history about the beers, and details on how they were made. Tickets are were $36.50 each – they sold out extremely quickly. If you didn’t get one, but wish you had, maybe let the fine folks at Stillwell know; perhaps if enough additional interest is shown we’ll see another such event scheduled (can you tell none of us acted quickly enough to get tickets?). The good news for those who are missing out on the tasting is that some of the beers that will be served (including Stilly’s last keg of Nectarous from Four Winds Brewing) will be available after the event. And a few new-to-the-province bottles will hit the fridge that day, Blond d’Esquelbeq from Brasserie Thiriez and Brasserie de la Senne Taras Boulba, classics in the Saison style.

Garrison will be co-hosting a Brew and Bites Dinner with Harbourstone Sea Grill & Pour House on Thursday, April 27. It will feature an IPA tasting menu that pairs 5 courses from Executive Chef Trevor Simms with beers from Brewmaster Daniel Girard. Tickets are $55 and can be reserved by calling 902.428.7852 or emailing harbourstone@marriott.com. You can see details on the food and beers in this post on Garrison’s Instagram.

A few more things today:

– The ANBL has expanded their Growler Program further recently. When opening their new location at Corbett Centre in Fredericton (after closing the Prospect Street location), they upraded to 4 taps. The ANBL in Newcastle now features a growler station as well.
Flying Boats is releasing their Stagecoach Amber Ale just in time for this weekend’s Saint John Beer Fest. This collaboration with Craig Pinhey features strong caramel and raisin/dark fruit characteristics from the malts, and was bittered using NB-grown Cascade. The 5.5% ABV and 29 IBUs brew is available at the Shediac Beach brewery’s local accounts as well as at the Fest.
Picaroons is looking for the cutest, smartest, or most distinct cat to once again grace the label of their MelonHead Watermelon Wheat beer. Submissions are open until May 2nd, with all of the details available here.
– Mahone Bay’s Saltbox Brewing released The Loyalist, a beer they are describing as a “Yorkshire Olde Ale”. At 6.7% ABV, it has notes of biscuit and light herbaceous qualities from the traditional Fuggles hops used in the boil. Fermented with Nottingham for a dry finish.