Friday, December 2, 2016

MBR December 2, 2016 - New Brunswick/Prince Edward Island Edition


Welcome to the December 2nd edition of the Beer Report for PEI and New Brunswick. 

PEI Brewing has released the 2016 version of Hell Street barrel-aged doppelbock. After 8 months of aging it is in waxed topped bottles and available for sale. The name was inspired by local boxing legend Tom McCluskey who grew up on Dorchester Street, nicknamed Hell Street at the time.It is a healthy 8.1% ABV. 

Acadie-Broue has launched an exclusive beer for the Bar le Coude at the University of Moncton tonight between 5 and 7 tonight. La Kacho is inspired by German style K├Âlsch. 

Big Axe Brewery has harvested a bunch of New Brunswick's native Staghorn Sumac and will be brewing a new beer that is planning to release in time for Christmas. 

Les Brasseurs du Petit-Sault continues to expand and headed north this time. Soeur Catherine is now in Quebec at SAQ stores. 

Maybee Brewing released new beer this week, Sumac Witbier. It's a limited edition Belgian Witbier made with locally foraged Sumac berries that they describe as "Very light and slightly tart, it's a deliciously refreshing" Available exclusively at Maybee Brew.

Picaroons released a surprise beer this week. They brewed The City On Fire, a small batch Picaroons take on a Roggenbier, infused with lots of real ginger. It was for their good pals at Hemmings House Pictures as they all celebrated their City on Fire movie. There's only a limited amount of the 4.5%  ABV ale available.
Picaroons also announced The Roundhouse is now open. There is currently food and beer but unfortunately they're not able to sell growlers or bottles to go just yet, they still haven't received the final piece of licensing to allow this to happen. 

Trail Way Brewing is excited to announce that in the near future they will have cans available at the brewery and select stores. They did a run of Hu Jon Hops IPA and Luster Session Ale. They say expect to see a detailed canning schedule and further details to be provided on distribution. They also have a new brew called Seeing Citra that is a single hop IPA hopped with Citra.

Red Rover Craft Cider excited to be teaming up with La Distillerie Fils du Roy for a Christmas collaboration. Inspired by A Christmas Carol by Charles Dickens, in which Mr. Scrooge is visited by three spirits they present:

PAST (ABV - 7.3%)  The Spirit of PAST combines dry crab apple cider, vanilla, Crosby's molasses and  brandy Fort LaTour. - Release date December 9th.

PRESENT (ABV - 7.3%) The Spirit of PRESENT is a mixture of our wild blueberry cider infused with Gin Thuya. - Release date December 16th.

FUTURE (ABV 7.4%)  The Spirit of FUTURE infuses a semi-dry floral cider with the particular tastes of wormwood  from The Courailleuse. - Release date December 23rd

These ciders will be available each Friday in December leading up to Christmas starting December 9th.  Red Rover made a limited amount of these bottles, 200 per style each 750 ml bottle will be $16.50. On December 9th only, customers will have the opportunity to pre purchase all three at a special price of $45. 

Lastly Coastliner Craft Cider, Fredericton based,  announced it will be in ANBL next Friday December 9th. Stay tuned for more details. 

Thanks for reading the blog again this week, have a great 7 days. 

MBR December 2, 2016 - Nova Scotia Edition

Welcome to the first report for December 2016. 

Big Spruce Brewing's Blood Donair is now in the wild after being released at Battery Park last night. The beer is an Imperial Donair Meat Stout aged on Raspberries and combines a rich chocolaty body, the complexity of rendered donair meat, and the flavour and sweetness of 100 lbs of raspberries. 
The results for the Big Spruce 4th Annual Home Brew Challenge were released :

Dark Mild:
1st - David Pepper
2nd - Jonah Chaput
3rd - Rod McVicar

Double IPA:
1st - Mitch Kehoe
2nd - Julien Belliveau & Jean Marc Landry
3rd - Brian Harvey & Aaron Spanik

Experimental Sour :
1st - Jeramy Slaunwhite
2nd - Rod McVicar
3rd - Eric Gauthier

Best in show: David Pepper's Dark Mild called Risky Biscuits and look for it next year.

Good Robot Brewing's BrewBot Homebrew Takeover with Brathair Brewing is today and they released the line up. They've brewed six beers on the pilot system, some old but mostly new.

- Kissed by Elvis (IPA), 1st place at Stillwell Open 'Imperial Session'
- 3 Scots & a Frenchman (Scottish ale with saison yeast)
- Daughter of Sin (double IPA), using only whirlpool hops
- Berliner weisse with raspberries
- Berliner weisse with peaches
- IPLish (sort-of India Pale Lager)

Lazy Bear Brewing got kveik yeast last summer from some friends from Norway.  This yeast was the starting point for a traditional Norwegian farmhouse ale and the next essential ingredient was juniper sprigs which they recovered much closer to home.  The Norwegian was mashed with an infusion of freshly harvested juniper sprigs and noble Hallertau hops and this ale brings you a flavour that imparts orange peel and a Christmas-like spice. Available now it is a 7% ABV and 17 IBU ale.

Saltbox Brewery has launched their version of of a home brew competition. Their 1st home brew competition is open to style and will go over several weeks as each brewer gets to present their beers early next year. Go to: for more details and to register.

Tatamagouche Brewing released more details on their Square One Brewing. Using New World Saison Blend from Escarpment Labs and dry hopped with Citra, Amarillo and Hallertau Blanc hops. Let's Get Funky. The 6.1% ABV beer is available at the Tatamagouche Store now.

Tidehouse Brewing will be Nova Scotia's newest craft brewery next week and will be hosting a weekend long tasting party at Stillwell on Friday December 9th and Good Robot on Saturday 10th. They'll have their core four beers available at both locations, plus a special "one off" each day. 
Their retail space at 5187 Salter Street will be open in a week or two following.

Unfiltered Brewing says Double Orange Ale returns. This batch made with Horton Ridge malt only for a little something extra and local. It's a bit meatier and juicier with an underlying floral maltiness. Horton Ridge Malt donated the malt for this batch in a show of support for the on going legal battle with the NSLC. It is also Charm School's birthday on Sunday, there will be beer and food, need I say more.

Speaking of next week end it will be a big one for beer nerds. After the Tidehouse launch on Saturday two of the best brewers from Maine take over Stillwell, Bissell Brothers and Orono Brewing bring their beers to Nova Scotia for the first time from Noon to late. 
On Sunday Ladies Beer League have their annual brunch also at Stillwell. The ticket gets you a special menu item as well as a vertical tasting on Picaroons Winter Warmer 2014, 2015 and 2016. 

Giving a shout out to a new local beer podcast. 902BrewCast is a group of local guys talking to local brewers and bars. They have a couple of casts out from North and Good Robot with Spindrift and 2 Crows coming soon. Good luck guys.

That is it for this time, have a great week and enjoy responsibly.

Sunday, November 27, 2016

The Five Kings Restaurant & Picaroons Brewhouse opens in St Stephen

(St. Stephen, NB) - Picaroons Traditional Ales has announced the opening of The Five Kings Restaurant & Picaroons Brewhouse at 5 King Street, St Stephen New Brunswick. Located in the old Canadian Pacific Railway Station in the heart of the town, the new restaurant will meld together the dining experience of top notch pub fare, fresh beer brewed on site, as well as beer-to-go and merchandise that you normally expect to see at The Brewtique and The Roundhouse in Fredericton, and the General Store in Saint John. The Five Kings offers a full seasonal menu designed and created by Chef Lisa Aronson that will be served from lunchtime until late, 7 days a week. The Picaroons Brewhouse will serve as a 3 barrel brewery where they will be brewing and as such this also means that you’ll be able to purchase Growlers, as well as bottled Picaroons and other NB Craft beer, cider, and mead to take out.