The Pub Magazine - ISSUE #1 by The Pub Magazine

IRISH ROVERS EXCLUSIVE INTERVIEW The

Your Guide to the Pubs of Atlantic Canada

Issue No. 1

Cooking with The Kilted Chef Schoolhouse Brewery - Beer with Class Saint John Pub Scene Beer by NASH

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Sociable!

It is with great pride and enthusiasm that I introduce The Pub Magazine to Nova Scotia, New Brunswick, Prince Edward Island and Newfoundland. I have a passion for the hospitality industry, great beer, wine, spirits, food and most importantly the people who make our industry one of the best in the world. “The Pub” has a long history and tradition of connecting us to our communities and to our friends – you can now journey along with us as we bring together all four Atlantic provinces within our pages. Join us as we explore the exciting craft beer movement, meet the owners, managers and staff who make it all happen every day, news and reviews, pub, restaurant, brewery and supplier profiles, entertainment, events and festivals. The Pub Magazine…it’s going to be great! Cheers! Troy Kirkby, Publisher

Here’s wishing Troy and the gang all the best as he launches The Pub Magazine into the Atlantic provinces. The Pub Magazine is your window into great local pubs, it lets you know what’s on tap, what’s cooking and who’s on stage. Support The Pub Magazine as it is certainly doing its part to support local pubs. Can’t wait to pick up a copy and start planning my east coast pub crawl. I know you will have fun putting each issue together. Wishing you every success. Cheers! Bill Perrie “Canada’s Pub Guy” Author “Pub Lover’s Guide” Series The Pub Magazine, Ontario

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ROB, PATRICK & KATE - THE STUBBORN GOAT, HALIFAX

MARIE - THE PERFECT POUR, DARTMOUTH

JACLYN - CELTIC CORNER, DARTMOUTH

ADRIENNE - LIBRARY PUB, WOLFVILLE

CONTENTS Issue #1, February, 2014

Cover Photo: The Irish Rovers at The Old Triangle, Halifax, Nova Scotia by Hamish Burgess Design: Wil Gamble

Publisher / Editor: Troy Kirkby

FEATURING

Brew Masters Corner House of NASH

The Kilted Chef Gastro Pub Burger

World’s Longest Pub Crawl Bill Perrie, Canada’s Pub Guy

Cover Story The Irish Rovers 50th Anniversary Tour

The Beer With Class Schoolhouse Brewery

Port City Pubs Grog in the Fog

7 Rooms Craft Beer & Local Food Celebration

T h e P u b M a g a z i n e | P. O . Bo x 4 8 5 , D a r tmo u t h , No v a S c ot i a

26 B3Y 2Y8

Q: A:

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A game for every crowd! Standing Room Only games are fun, exciting, boisterous and engaging.You’ll build new business and create loyal customers! Standing Room Only games are simple to run – just open the box, add people and start making money! PubStumpers Trivia League This traditional British pub quiz-style trivia game is a proven winner. With a wide spectrum of trivia categories this game can work in any venue. An effective nightly game or a tournament-style competition, PubStumpers is guaranteed fun.

Grey Matters! Trivia League Grey Matters! will energize any retirement community, resort or cruise ship, seniors centre or assisted living facility. Grey Matters! promotes lively competition, fun and laughter. Played in teams, leagues or single events, question material ranges from pop culture to history, sports to geography, science, arts and everything in-between.

ZENGO ZENGO is a delightful new twist on the traditional trivia game, combining the skill of question and answer with the luck and anticipation of Bingo! Each game takes 45 minutes or less and is designed for quick play. Schedule ZENGO as a special event over an entire evening, between television broadcasts or segments of sporting events or as its own regularly scheduled weekly event.

On the Ball Sports Trivia Quick, noisy and fun, On the Ball is sure to hit one out the park! Designed to capitalize on your customers’ love of all things sporting, On the Ball is the trivia game geared for sports trivia fans and fiends! They’ll come in week after week to eat, drink, watch the game AND play On the Ball!

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Brewmasters Corner THE HOUSE OF NASH

“ I’ve been accused of creating ridiculous beers from time to time, camouflaging flaws with truckloads of hops culminating in unbalanced or undrinkable brews, extreme perhaps. Truth is, the combinations of intense flavours that create these layered depths may be difficult to comprehend until the drinker has had the opportunity to indulge.” First, I’d like to extend huge kudos to Troy Kirkby for such a fantastic addition to Canadian culture in Pub Magazine. Informative, pertinent content, accessible to everyone. And for the space to post my musings and ramblings, I thank you. You’re fearless, pal. Sláinte! Allow me to introduce myself: I’ve been a passionate Craft Brewer since graduation from the American Brewers Guild in 1996 and have spent the last 14 years brewing in the Maritime Provinces. It’s been phenomenal to witness and be part of the rise of craft beer in Canada which, by the way, is spreading like Hell-fire from coast to coast. As it should. Finally. We now have 14 Craft Breweries here in NS, with more slated to open soon. The more the merrier!

the opportunity to indulge. I strive for drinkability, every time. I think all brewers (and chefs) want you to enjoy the fruits of their culinary labour. My brewing philosophy is clear; simplicity with big, bold flavours and minimal processing where freshness is key. Like many of you, I must be certain about authenticity of what I consume, how it’s made and from

where it derives. I prefer local goods, crafted by artisans. Plain and simple, I want the real deal. My creations are available at Rockbottom Brewpub and Hart and Thistle Gastropub. I invite you to be the judge and welcome your comments. Meanwhile, I’m headed up the street for a fresh pint (and magazine). I suggest you do the same!

Personally, I’ve been getting my brewon as Brewmaster at two Halifax brew pubs as well as consulting with several new breweries. I’ve been accused of creating ridiculous beers from time to time, camouflaging flaws with truckloads of hops culminating in unbalanced or undrinkable brews, extreme perhaps. Truth is, the combinations of intense flavours that create these layered depths may be difficult to comprehend until the drinker has had

The Pub Magazine | Issue 1

Greg Nash doing his thing.

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The Gastro Pub Years ago if you were a business that focused primarily on alcohol driven sales you were one of three things, a bar, a tavern, or a nightclub and the niche that you fit into was based on the hours that your licence allowed you to operate. Today brand marketing is alive and well and the latest catch phrase is gastropub. The tern gastropub is relatively new to our area but has in fact been around for many years, it was first used in relation to an establishment in London called The Eagle in 1991. In August of 2012 Miriam Webster recognized it as a legitimate term and added it to their dictionary stating that a gastropub is a bar that serves higher end food and beers. Unfortunately there is no rating system in place for gastropubs and the phrase is attached to many establishments that simply aren’t. I’ve had the pleasure of enjoying food in a few places in and around Atlantic Canada that do use the phrase and have earned the right to do so. One for example is the Port Pub in Port Williams that offers unique versions of traditional food such as pan seared liver; served with caramelized onion gravy, sautéed apples, garlic mashed potatoes alongside it is roasted chicken with fresh mushrooms, tomato and fresh tarragon and a rich creamy asiago polenta. Two Doors Down, Craig Flynn’s new digs in the city of Halifax, doesn’t use the term gastropub but has a menu reticent of

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one featuring Ploughman’s Lunch, hotpots, and fish pies. The have prided themselves on sourcing the coolest beers and wines around. That’s what I’m looking for when I think gastropub. Gastro pubs are relying on the training and innovation of young chefs to help them navigate this new territory and we older guys are

becoming accustomed to seeing this new breed of chef emerging onto the scene, gone are the white starched jackets and hats, instead we see a hipper, cooler version of chef who wears black, likes bandana’s and tattoos their pride in profession on their arms. We can only wish that we had been as bad ass in our early days. Burgers have long since been

considered standard pub fare and they still have a home in the new gastropub environment, but they’ve been taken up a notch and are made with triple grinds, lamb, and bison. The toppings range from caramelized onions, and gourmet cheese blends along with fresh micro greens, spinach, and arugula. A gastropub ticks all the boxes for me, they offer higher end food without the pretentious atmosphere, service is casual yet proficient, I like that I can enjoy a great glass of wine and if there is a house made ale on tap to accompany all that goodness then mores the better! Check out the new burger that I recently developed for a client, it’s simple yet flavorful and juicy.

Tea Onions

The Burger Ingredients

In a medium size bowl mix the

2 med onions julienned

1 pound (500 g) fresh local ground beef 20 fat 80 meat mix

ground beef, shallots, parsley, egg

2 tbsp (30 ml) butter

and spices together form in 4 patties

1 cup (250 ml) steeped tea

½ shallot minced

and let rest. When you are ready to

1 tbsp. (15 ml) Montreal steak spice

flour on all sides and grill for approx.

1 egg Few sprigs of parsley chopped 2 tbsp. (30 ml) flour

Accompaniments Double smoked country bacon slices Quail eggs Chipotle mayo Tea onions Tomato

serve roll your burger in a little bit of 3 minutes on each sides for the best result resist the urge to press down on the burger this way the flour will

In a sauté pan melt butter then sauté the onions till they are translucent then add the cup of strong tea and let simmer till the liquid is almost gone, the onions will turn a nice golden brown with a unique flavor.

keep all the juices in and you will have a nice moist burger.

Serve on your favorite bun; in this case a homemade white bread topped with chipotle mayo, bacon, arugula, sliced fresh tomato, tea onions and a fried quail egg finished with old cheddar cheese. I like to serve this

Arugula

bad boy with a mustardy potato and

Old Cheddar Cheese

radish salad. Cheers.

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Alain Bossé is president of Alain Bossé Consulting Ltd., food editor for Saltscapes Magazine, past president of Taste of Nova Scotia and ambassador of all things culinary in Atlantic Canada.

Chef Alain Bossé kiltedchef.ca

The Kilted Chef @KiltedChefAlain

LIKE, FOLLOW, SHARE & TWEET “I Want to WIN!” @ThePubMagazine ThePubMagazine

VIP Prize Package: 2 VIP tickets from The Pub Magazine & FCBF 2 T-Shirts from The Pub Magazine $100 King Street Ale House gift card 2 T-Shirts and two growlers of Grimross beer Saturday March 8th stay at The Crowne Plaza Hotel

The World’s Longest Continuous Pub Crawl In the summer of 2005 I took off on an incredible journey that would take over 70 days. I was going across Canada in search of great pubs. I had no plan of action and just wanted to see where the road would take me. It also helped that bar regulars would often point me in the direction of the next pub along the way. I had written two very successful books about Ontario pubs and had become well known in the Ontario pub scene. No one however knew me outside the province so would they believe that anyone was crazy enough to get in a mini van and just drive from pub to pub in order to write a new book on Canada’s Best Pubs. I left my home outside Barrie, On and headed north to North Bay where I stopped in the Bull and Quench, I had written about these guys before so was treated like royalty and of course had to stay the night, day 1 had turned into day 2. This was going to take longer than I thought. East to Ottawa then back through Kingston to Toronto then I headed west to Windsor. Northward through Sarnia then up to Thunder Bay, how big was this province, it seemed like I would never get out of Ontario.

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Finally I reached Manitoba and headed to Winnipeg to check out the pub scene there. Two of my favourites were ‘The Toad in the Hole’ and ‘The King’s Head’, from there it was across the Prairie to Regina where I ended up at a bar called O’Hanlon’s where the owner Niall poured the best pint of Guinness I had ever tasted. More Prairie driving (next day of course) where I saw wild Mustangs and Prairie Antelope along the way. Who said the Prairies were boring. I reached Calgary and met up with some old soccer buddies who took me on a Calgary pub crawl, what a great pub town. We visited 10 bars that night and ended up dancing to a reggae band on the roof of Ceili’s. I loved Calgary, everyone was so friendly and I thought if this is what

hospitality is like out West, how good is it going to get when I reach out East. I was beginning to think that this is indeed an amazing country and this thought was solidified when I saw Canmore, the beauty of the mountains made me pull over and just stare, this was an incredible vista and I envied the people who could look out their back door and see this everyday. I stopped by the Drake Inn and sat on the patio taking notes while enjoying the beauty and serenity when a sign saying “Beware of Bears’ caught my eye. I moved into the lounge right away, it looked like rain anyway. On to Banff, an incredible town in the midst of so much beauty. I had a few pints in the Rose and Crown and ended up sleeping in the van as there were no rooms available anywhere.

I got out and walked to the front and saw raging waters sweeping the road in front away. I was caught in a mudslide, a few tractor trailers behind me could not turn round in the narrow road so we were advised that we would be staying the night. Onto BC and to be truthful I was a little apprehensive as to driving along some of the roads I had heard about. My first stop was in Kelowna where I sat by Okanagan Lake at Rose’s Waterfront Pub. I was starting to enjoy this road trip and regretted not taking anyone with me. I spotted Moose, Black Bear and Mule Deer along the back roads through the Okanagan Valley and then it started to rain, very, very heavily. I came to a stop as the traffic had stopped in front of me. I got out and walked to the front and saw raging waters sweeping the road in front away. I was caught in a mudslide, a few tractor trailers

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behind me could not turn round in the narrow road so we were advised that we would be staying the night. Helicopters flew overhead and I later found out we were on the news all over Canada. Police next morning backed all the traffic up safely and here I was heading to Chilliwack the wrong way on an emergency detour.

I was looking forward to seeing the Pacific Ocean and dipping my toes in it and of course doing a downtown pub crawl.

Next Issue. The Pub Guy visits Vancouver and then heads out on the long road East.

I eventually made it to the Fogg’N’Sudds pub in Chilliwack and drank a beer to celebrate my surviving the mudslide, which seemingly happens on a weekly basis. Cultus Lake Pub next and then I geared up for the trip to Vancouver,

bill PErriE iS CANAdA’S PUb GUy

Helen King is the winner of the Irish Rovers tickets & Nova Scotian Crystal glassware contest we ran in September. Read Helen’s letter submission below. Our favourite Pub in the whole world is The End of the Line Pub in Bridgetown, Nova Scotia, which is a converted train station. The spirit of the proprietors is unbelievable... they have scheduled events constantly, welcoming costumed customers and they, and staff dress up as well; not only on St. Patrick’s Day, but Chinese New Year, Kentucky Derby Day, Mardi Gras, Bridgetown’s Ciderfest, Hallowe’en, etc. Their food is delicious, well presented and varied from Tex-Mex to tasty pastas, fish and special unique Chinese dishes (they have 2 Chinese chefs from China), and of course, tender steaks. The staff is always friendly and professional. The live music varies from Folk to Celtic, to general genres and often the floor is filled with dancing patrons having a wonderful time. The proprietors encourage patrons to suggest menu ideas, and every night presents a ‘special’. The quaint Pub is large enough for conferences, large dinner parties and is always beautifully decorated for special occasions. There is an outdoor deck overlooking the beautiful Annapolis River and fields with horses and cows, and Bridgetown’s beautiful sunsets. Their kitchen and bathroom facilities are immaculately clean and always, the cooking staff members welcome suggestions. The End of the Line Pub is a welcoming place for everyone and it is easy to make new friends there for new residents. Of all the Pubs we have encountered, even in England, this Pub has given us the best offerings. Sincerely, John and Helen King www.endofthelinepub.com

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started out with 40 people on the first night. Now we’re averaging about 65. Every time we start a new season we get more folks to sign up. Teams that started out with 3 or 4 people now have 5 or 6.”

“Our trivia night has definitely increased our sales,” says Mike Bowe, owner of The Piper’s Kilt, in Inwood, NY. “6 years ago we had no entertainment in here and things had gotten quiet.” He decided to implement a trivia night using PubStumpers Trivia League. Since starting trivia on Tuesday nights, Bowe has noticed a significant increase in customers and sales. “We

Nikki Archembault of Pepper’s Bar & Grill in Billings, MT said: “Well all I can say is WOW!

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On our first week our ring was already up $1,000.00 from our average Tuesday nights!” Tracy Cross Gauthier of the Royal Canadian Legion in Hay River, NT

thinks: “PubStumpers is the best thing that has ever happened to this town. It has brought people in that have never even set foot into the Legion before and has really helped generate awareness and attract new members! The competition amongst teams is great and everyone just loves it.”

There’s a game for every crowd! Visit www.thecrowdmakers.com or call 866.512.7246 to get in the game. Mention this ad to receive an introductory 20% discount for PubStumpers Trivia League, On the Ball Sports Trivia League, Grey Matters! Trivia or ZENGO.

After 50 years, millions of albums sold, The Irish Rovers and their music are universally loved around the world.

“Murphy came to the pearly gates where he was asked by Saint Peter, “Why should you be allowed into Heaven?” Murphy replied, “I owned a pub.” Saint Peter replied, “You’ve already been to Hell…come on in.” On St. Patrick’s Day, in virtually every pub in Atlantic Canada (and anywhere else for that matter), voices rise in harmony to sing “The Orange and the Green”, “The Black Velvet Band” and of course, “The Unicorn”. According to founding member George Millar, “Without The Unicorn there would be no Irish Rovers”, and he’s certain, “That song will be around for a hundred years”. Their 1968 release on Decca Records propelled them up the charts and it sold over 8 million copies worldwide. I initially spoke with George in September before the band assembled in Newfoundland to kick off their “Farewell to Rovin’ ” 50th Anniversary Tour. The Lads are in very good company - The Rolling Stones, The Beach Boys and The Hollies have all celebrated five decades together. There must be some secret, some elusive insight allowing them to endure for half a century. According to George it’s very simple, “You have to love what you do and you have to like each other.”

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The popularity of the band throughout the 1970’s was evident with their CBC television series “The Irish Rovers Show” which ran for six seasons. By the early 1980’s they opened a chain of pubs from Ontario to British Columbia, aptly named “The Unicorn”. As a former Publican myself, I asked George what was the best part of owning a pub...his reply came with a not so subtle hint of Irish humour; “Murphy came to the pearly gates where he was asked by Saint Peter, “Why should you be allowed into Heaven?” Murphy replied, “I owned a pub.” Saint Peter replied, “You’ve already been to Hell…come on in.” Their recording success continued into the 1980’s with “Wasn’t That a Party” and who could ever forget their rendition of “Grandma Got Run Over by a Reindeer” - a song that remains one of the most requested Christmas anthems for the holiday season.

What makes is all worth it? According to George, “We get on stage for two hours a night and have fun, our fans have fun. Without them, we wouldn’t have been able to do this for the past 50 years.” With friends and family, I attended their concert in Windsor, NS on October 20th. Without a doubt it was one of the best shows any of us had been to in years. The singing, the jokes, the laughter, the smiles captivated and entranced everyone in the theatre - it was magic. The Irish Rovers world tour finishes back in Canada in 2015, where it all began. Check out their website and buy your tickets – The Craic Will Be Mighty. www.theirishroversmusic.com Special thanks to George, Wilcil, Sean, Ian, Fred, Geoffrey, Morris, Gerry, Jennifer and Hamish. It was a pleasure meeting all of you. Cheers, Troy

Pouring Perfect Pints Did you know that an estimated 10 million Canadians drink beer as their alcoholic beverage of choice? Draught beer is the freshest of these beers, as it does not go through the same distribution channels as canned or bottled beer. It is produced, kegged and delivered fresh to pubs and restaurants. As a draught system technologist, BeerTechâ&#x20AC;&#x2122;s number one goal is to ensure that draught beer be dispensed to consumers as the brewer intended. It all starts with system balance. Whether it is a short draw system (direct draw from a fridge below the towers) or a long draw (from a cooler located somewhere in the building

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and driven to the tower and faucets at the bar), it is imperative that the system be balanced. Cooler temperature, beer temperature, gas pressure and calculations on the route the beer will travel (distance, any gravity or lift the lines will travel, restriction caused by hardware such as tubing size and hardware within the towers) must be correct. The result will be a perfectly poured pint; cold, properly carbonated and with a nice head on the beer. It is critical after a proper install that the BeerTech system is maintained regularly. Temperatures should be monitored and the lines, couplers and faucets should be kept clean. As well, the cooler in which the beer is stored should be kept clean.

Serving quality draught beer requires time and technique. Select the proper glassware for the style and brand of beer you are offering. When pouring draught, the glass should never contact with the faucet. Hold the glass at a 45 degree angle until reaching Âž full, then straighten and lower slightly to allow for the head to form. Beer, much like wine, has a nose. The glass should be served with the logo or label facing the customer and, whenever possible, on a coaster from the respective brewery. Follow the steps above and you are ready to enjoy a fresh, perfectly poured pint every time! Please enjoy responsibly!

Ken Greer Owner Technician BeerTech Draught Systems Technologies

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Pub Magazine Quiz Participate in our quiz to be entered into a draw to win a $20 gift certiﬁcate to your favourite NS, NB, PEI or NFLD brewery or pub! That’s right readers, if you get all four questions correct and post your answer on our FaceBook Fan Page, you could win a GC for the brewery or pub of your choice! Fun? Yes! Easy? Yes! Participants must be 19 years of age or older and a resident of the Atlantic Provinces.

Name the 5 traditional Newfoundland beer brands still being brewed.

What is the newest craft brewery in PEI called?

Name the oldest operating tavern in New Brunswick.

In what year was the very first “strong drink” license granted in Nova Scotia?

Post your answers!

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A custom metal fabrication and design studio located on Cape Breton Island, Nova Scotia. Specializing in one-of-a-kind pieces that combine traditional blacksmithing with modern metal fabrication. FireHouse Ironworks is a custom metal fabrication and design studio located on Cape Breton Island, Nova Scotia. Specializing in one-of-akind pieces that combine traditional blacksmithing with modern metal fabrication, FireHouse Ironworks produces work that is designed to meet the needs and aesthetic tastes of their clients. From dramatic floating volute railings to branding irons and custom pub tap handles, the ironwork created at FireHouse makes a bold statement. In addition to its custom ironwork service, FireHouse Ironworks is

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also the only blacksmith training facility of its kind in Atlantic Canada. Workshops ranging from two days to one week in length offer students interested in trying the heritage craft of blacksmithing the opportunity to learn anything from the basics of body mechanics and fire control to advanced forge welding and joinery techniques while working on a piece of their own design. FireHouse also offers an experiential tourism package. The blacksmiths at FireHouse have a combined 70+ years of experience working in the metal business.

They have designed and produced elaborate and elegant pieces of furniture and architectural features that will last for centuries. If you are looking for a unique piece that will make a standout impression in your home or business, or would like to learn more about modern blacksmithing, visit www. firehouseironworks.com or call 902 756 IRON (4766) or connect with them on Facebook, Twitter, Instagram or Pinterest.

The Annapolis Valley in Nova Scotia is well known for scenic beauty, rich history, productive farms and many notable wineries. To the resounding “Cheers” of local beer lovers, it’s quickly becoming a hotbed for new Nano & Artisanal breweries. Cameron Hartley has a passion for great craft beer. This spring, after many years of hard work, determination and persistence, his dream of opening Schoolhouse Brewery becomes a reality.

Lamberhurst, Kent, England was tenanted by his greatgrandfather, who brewed ales for his customers. The Chequers traces its origins back to 1137 when it was a manor house and has been a pub since 1414.

Located on Castle Frederick Road in Falmouth, his lovingly restored circa 1860’s rural school house is hiding a secret…there’s something brewing in the basement. A long-time home brewer, Cam expects to begin selling his unique ales in April of this year to local pubs, restaurants and farmers markets.

Cam’s other brew is a dry-hopped, cream ale called Principle Ale. Considering that he and his wife are both teachers, inspiration credits their careers and to the history of their location.

Until recently, Hartley’s brewing equipment was typical of many home brewing enthusiasts – cobbled together but yet highly effective to produce his unique recipes. Last fall he received a new kettle and brite tanks from Stout Tanks & Kettles in Portland, Oregon which put an even bigger smile on his face. Cameron’s mission statement and philosophy are clearly defined - Schoolhouse is “committed to crafting uncompromising quality beers in an environmentally and ethically responsible way.” Inspiration for his porter, Chequers Ale, came from a family connection. The Chequers Inn in the village of

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Speaking of hops, Hartley grows his own varieties not far away in the Schoolhouse Brewery Hop Yard at Castle Frederick Farms. This is a man who is dedicated to keeping the “craft” in craft beer. I’ve had the pleasure of spending some time with Cam, talking about beer, pubs, history, music and another hobby we have in common – old cars, specifically aircooled Volkswagens. When they’re not busy teaching Cam and his family often go camping in their old blue VW camper. Not a bad way to enjoy all that the Valley has to offer. Schoolhouse Brewery - it’s definitely “The Beer with Class”. www.schoolhousebrewery.ca

Port City Pubs looking for grog in the fog

When looking from Germain Street down Princess Street to the Saint John harbour today, it is hard to believe that this is the same city compared to 15 years ago. Uptown Saint John has slowly evolved into a good beer destination, and the future looks even brighter, considering the impending waterfront development and the increasing likelihood of an influx of population due to ongoing energy projects. In 1999 there was only one pub that I knew of in Saint John serving craft beer: Churchill’s Pub, on what is now Grannan’s Lane, which at the time had Picaroons on tap. In 2013 craft beer is available in just about every worthy drinking establishment in Greater Saint John, either on draft or by the bottle. Churchill’s is still one of the leaders, but they now have plenty of healthy competition. And they still serve Picaroons as well as Pump House, the Moncton microbrewery, and have good pub food, particularly the burgers. The architecturally impressive Uptown, with one of the highest densities of historic buildings in Canada, is blessed with an impressive range of good pubs, especially considering that Saint John is a small city of around 70,000. The positive aspect of this is that all the

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pubs are in very close proximity, easy to walk to from any of the others. This makes for a terrific atmosphere on busier nights, or on warm days, especially when one or more of the regular visiting cruise ships is in town. Then it is positively bustling!

are always worth trying, but the top choice of their regular beers seems to be the Seaworthy IPA. That said, their occasionally available Sandpiper Pilsner is a personal favourite. Big Tide hosts popular trivia nights, and their draft beer pricing is among the best in the area.

Uptown Saint John has slowly evolved into a good beer destination, and the future looks even brighter, considering the impending waterfront development and the increasing likelihood of an influx of population due to ongoing energy projects.

Right across the street from Big Tide is O’Leary’s, an institution in the city, home to live music and a friendly pint of Guinness. They have never been a huge craft beer supporter, but it is very entertaining to pop in on a cruise ship day when they have live music in the afternoon. It’s a nice old pub and the atmosphere is convivial, with friendly staff. You can get Saint John brewed Boundary, from Moosehead, a new hoppy amber ale, or Creemore, now owned by Molson-Coors, but still a great pint. O’Leary’s do not have a food menu.

A great place for a beer geek to start in Saint John is Big Tide Brewing Company, on Princess Street, the only craft brewery/brewpub in the city - although the tiny Hammond River Brewing Company is opening soon in the suburb of Quispamsis and one that keeps a range of 5 beers on tap, selling Growlers to go. Owner Chris Vair and Head Brewer Wendy Papadopoulos both worked at Tapps, the city’s previous brewpub, but Big Tide is a much nicer place, with new brewing equipment, good food and far better beer. Their seasonals

A short walk down the block leads to Britt’s, a welcome addition to the Princess Street pub crawl a couple of years ago. Roy Scribner, behind the bar, is a familiar face to Saint John pub denizens, and a true professional. Britt’s is a very open and appealing, well-lit pub, with wonderful artwork on the wall painted by local Chris Lloyd. These works are in tribute to Miller Brittain, a legendary Saint John artist.

Britt’s has upscale pub food, a nice back patio, and serves several craft brews, including a specially formulated Britt’s Brew, from Picaroons, that is strong, dark and bitter. Underneath Britt’s is happinez wine bar, one of the nicest looking little bars in North America, very much in the style of Amsterdam’s famous brown cafés - essentially their pubs - not surprising since owner Peter Smit is from Holland. In addition to a wide selection of good wine by the glass, Smit sells craft beer by the bottle and local cheese and charcuterie. Further down on the corner are Magnolia Café and Bourbon Quarter, two establishments under one roof. Bourbon Quarter, a casual restaurant serving Cajun inspired food, has recently converted to all craft beer on tap - kudos to them - and will be one of the key accounts for Hammond River Brewing Company. Magnolia is both a coffee shop and part of the overall space, so you can get the beer there and watch occasional live music. A few steps down the hill is Callahan’s Pub, an old establishment in the lower floor of one of the most beautiful buildings in New Brunswick: the Old Post Office, circa 1880. Callahan’s has no food, but it is a fun spot for music, has a very cool, original brick ceiling, and has been known to sell Picaroons by the bottle.

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The beer scene is anchored by the Saint John Ale House, one of the few spots in the city where you can have a pint and a meal while overlooking the harbour. The other hub for craft beer in Saint John is the summer hot spot known as The Boardwalk, which has a number of pubs and restaurants in a large historic brick building. The beer scene is anchored by the Saint John Ale House, one of the few spots in the city where you can have a pint and a meal while overlooking the harbour. Owner Pete Stoddart - who as the face of the operation is almost always in the pub purveys the largest array of taps in the region, complimented by an impressive selection of bottles. They always have the current Pump House and Picaroons seasonals, and make an effort to support new craft breweries. They also feature the only cask conditioned ale in Saint John, from Moosehead brewery, who prepare an authentic English style ale served in the traditional way, just for this one pub. The Ale House is also renowned for their cuisine from Executive Chef Jesse Vergen, highlighted by fresh locally sourced seafood, great beef, and a mean poutine with foie gras gravy. More craft beer is found on the boardwalk at Grannan’s, who specialize in seafood, and at Lemongrass Thai Fare/Peppers Pub, where you can get tasty Asian meals that go very well with good beer, or see some of the best live indie music in the province. Those are the highlights for craft beer and great pubs in old buildings in Saint

John, but there are definitely other restaurants supporting good beer in the area. For example, if you head out to Rothesay in the Kennebecasis Valley you’ll find the lovely new Barrel’s Head Gastropub and Wine bar, which features a good selection of craft beer, great food, live music, and welcoming ambiance, complete with a real wood fireplace. Saint John’s pub scene has come a long way in a decade and a half, but the best news is that there is more good beer coming, and our great pubs are more than willing to serve it! Cheers!

by Craig Pinhey Craig Pinhey is a food and beverage columnist for the New Brunswick Telegraph Journal and KV Style, & writes for TAPS Beer Magazine, Palate Press, Halifax’s The Coast, Progress and East Coast Living magazine. Craig had his booze epiphany circa 1985 with his first pint of Ginger’s Best cask conditioned real ale at the original Ginger’s Tavern in Halifax. This led him to a lifelong love of quality wine, beer and spirits. www.frogspad.ca

On January 16th, four hundred hungry, thirsty and lucky ticket holders made their way through the rain to 1682 Hollis Street for the highly anticipated “Meet Your Local Craft Beer and Local Food Celebration”.

Experiences” concept, this first time event was a resounding success.

Local Connections Halifax Magazine in partnership with The Halifax Club provided craft beer aficionados and gourmands with an amazing evening of live entertainment, libations and scrumptious food offerings. Inspired by their “7 Rooms, 7

When hunger struck, or experience prevailed thus ensuring the party would go on into the night, The Stubborn Goat Gastropub, Agricola Street Brasserie, Durty Nelly’s Irish Pub and several other outstanding restaurants provided delicious morsels to suit everyone’s taste.

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One of the most popular areas (full to the rafters most of the evening) was The Cask Room. Showcasing one-off, hand crafted cask conditioned ales produced by some of Nova Scotia’s top brewmasters. It didn’t take very long for these special brews to disappear into eagerly waiting souvenir event glasses.

The Nova Scotia breweries who participated did an amazing job keeping up with the enthusiastic crowd - Sea Level Brewing, Boxing Rock Brewing, Hell Bay Brewing, Granite Brewing, Bridge Brewing Co., Garrison Brewing Co., Hart & Thistle Gatropub, Big Spruce Brewing Co., Uncle Leo’s Brewery, Propeller Brewing, Rockbottom Brewpub, and The Rogues Roost. Complementing the breweries were local ciders from Stutz, Shipbuilder’s, and Bulwark. The craft beer Renaissance in Nova Scotia is unprecedented. If events like this are any indication...this is just the beginning. Cheers to craft beers & drink local!

â&#x20AC;&#x153;The craft beer Renaissance in Nova Scotia is unprecedented. If events like this are any indication...this is just the beginning. Cheers to craft beers & drink local!â&#x20AC;?

Most people start a brewing company for the sheer love of beer, but Glynn Williams opened Authentic Seacoast Coast Brewing for the love of a community. Glynn Williams, a successful Toronto businessman, has a passion for the area around Chedabucto Bay in Nova Scotia. In 2005, he purchased

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DesBarres Manor country inn in Guysborough (pop. 400) and has been investing in the village ever since. His assorted enterprises have brought more than 20 mostly seasonal jobs to the community including the Osprey Resort Golf Club, Harbour Belle Bakery, Full Steam Coffee Company, Skipping Stone Cafe and Store and the Rare Bird Pub and Eatery. The brewing business grew out of the Rare Bird Pub that Williams opened in 2006 in the former Jost general

store which closed in 1990 after 130 years of serving the community. Located on the shore of Chedabucto Bay, the pub has become a popular gathering spot for locals and tourists with its outdoor patio overlooking the bay and proximity to the marina. For the past six years, its own craft beers, Rare Bird Pale Ale and Full Steam Stout, have amassed a loyal following but the pub is only open during tourist season.

rArE bird PUb ANd EATEry wHiCH SHArES THE PrEmiSES OF THE AUTHENTiC COAST brEwiNG CO.

Glynn williams left with a customer holding a 4 pack of rare bird PA.

lori miller, Sales representative and brand Ambassador for the Authentic Seacoast Company.

Evan williams, son of Glynn williams’ holding a growler of rare bird.

According to Williams, “In order to create year round jobs, we needed to export our products to the rest of the province. We were already selling our Fair Trade Full Steam Coffee in Sobey’s and Pete’s Frootique, so we decided to take our beers provincewide as well. “

The authentic coastal experience finds its way into the character of Rare Bird beers. Pure water from deep artesian wells is used along with Canadian grown malted barley, Canadian and English hops and no preservatives. Its Full Steam stout which will be released in the NSLC in February includes their own fair trade ground coffee in the mix.

ingredients that would have been

Authentic Seacoast Brewing launched its Rare Bird Pale Ale in 35 NSLC outlets in November 2013 and had to significantly expand production in December to keep up with the demand.

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“The first recorded brewery in North America was started here in Guysborough by Nicholas Denys, Seigneur of Cap Canso, back in 1659. Wherever possible we look for

used by pioneer brewers.” Williams is also moving into craft spirits. “We will be breaking ground on the Authentic Seacoast Distillery early in 2014. Our first products will be craft-blended rums which we plan on offering through the NSLC, on premise, and, at other spirits retailers.

VErONiCA lEONArd travelandescape.ca/author/vleonard thewinetourist@gmail.com

Atlantic Canada

MUSIC The Pub Magazine loves live music and we support Atlantic Canadian musicians. Please send us your band information via our website and we will include you in the music directory free of charge. That’s right, FREE. It’s our way of saying thank you for doing what you do. Spread the good word and the good will. Cheers!

ThePubMagazine.com/music/ Band: Email: Phone: Location: Website: Facebook:

Caleb Miles selimbelac@mac.com (902) 665-4421 Bridgetown, NS www.calebmiles.net www.facebook.com/CalebMilesMusic

Band: Contact: Email: Phone:

Knee Deep Woundy tedwoundy@gmail.com (902) 791-1122

Band: Contact: Email: Twitter:

The Brass Taxxx Marc marc.t.remblay@gmail.com www.twitter.com/TheBrassTaXXX

Band: Email: Phone: Web:

Into The Rain peter intotherain@yahoo.ca (902) 824-2018 www.intotherainband.com

Band: Contact: Email: Phone: Location: Web:

Mark Bezanson and the Idle Threats Mark Bezanson lm.bezanson@ns.sympatico.ca (902) 824-2601 Bridgetown www.markbezanson.com