What's Brewing Nov-Dec 2009

Magazine of the Campaign for Real Ale British Columbia

Volume 19 No 6

Nov - Dec 2009

Season’s Promise

By Rick Green and our B.C. craft brewers A Retail BC survey in October suggests that this year British Columbians intend to spend as much or more than they did last Christmas season, so on your behalf CAMRA Vancouver president Rick Green did his own survey and asked our B.C. craft brewers what they would like us to spend it on. Most have seasonal/winter brews available and here is a brief overview (in no particular order) of what may be had. Some are name-listings only as precious time was being more properly spent brewing, but if you are smart (and as CAMRA members that’s a given) you will know quanities are limited - plan accordingly.

Barley Station: “Smoked Porter and a mild. The mild isn’t for X-mas however. I just want to make one for those who like a session beer.”

Dead Frog: Amber Smoke Ale. Driftwood: “Blackstone Porter and Old Cellar Dweller barley wine - we’ve just finished brewing a batch of Blackstone Porter for the coming cooler months. We’ll be doing another tank of Old Cellar Dweller barley wine near the end of November for release December, as well as releasing a very Inside: limited inventory of last year’s batch of Old CelOut & About 6 lar Dweller. Late January we’ll be doing someFroth: Book Review 8 thing Belgian-style; I Real Ale as Saviour 9 haven’t decided what quite yet.”

Ullage & Spillage

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Calendar

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What’s Brewing

Howe Sound: Father John’s Christmas ale.

Lighthouse: Winter Ale. Mission Springs: “I am putting my Mashing Pumpkin on tap November 14th. Jill roasts the pumpkin with cinnamon, nutmeg, ginger, cloves, maple syrup, demerrara sugar, and secret spices. I add anise, licorice root, curacao orange peels, and vanilla. The beer is about 8% abv.”

Phillips: “Nothing brand new on the horizon for Phillips in terms of winter brews, but we’ll have a bunch of returning favourites. In time for Christmas stocking stuffing, we will have the Instigator Doppelbock and our Burley barley wine. Then in the new year, the Hammer Imperial stout will strike once again.”

R&B: Auld Nick cont. page 4 ...

We sincerely thank our valued Corporate Members. To join these professional beer lovers, (and enjoy the benefits of free advertising - new members get a free 1/4 page ad) Contact CAMRA BC today: 250 388 9769 or camrabc@shaw.ca Amber Jack’s Taphouse Askims Beer & Wine Emporium Ltd Bartholemew’s Bar and Rockefeller Grill Bedford Brewing Company Beer Thirst Brew Brothers Brewery Ltd. Brewery Creek Cold Beer & Wine Canada Malting Company Canoe Brewpub, Marina & Restaurant Central City Brewpub Christie’s Carriage House Pub Cox Land Surveying Inc. Crannog Ales Dan’s Homebrew Supplies Darby’s Pub and Liquor Store Dead Frog Brewery Dipsophilia Dix BBQ and Brewpub Driftwood Brewery Eagle Draft Services Ecolab Firefly Fine Wines and Ales Fort Cafe Four Mile House Granville Island Brewing Haebler Construction Hobby Beers & Wines HopUnion L.L.C. Howe Sound Brewing Co. Island Brew Byou Jake’s Steakhouse Libations Wine & Beer Lighthouse Brewing Co.

Longwood Brewpub Maple Leaf Adventures Merecroft Village Pub Merridale Ciderworks Corp.

Mt. Begbie Brewing Company Mission Springs Brewpub Moonrakers Pub Mousetrap Web Development Phillips Brewing Co. Ltd. R & B Brewing Salt Spring Island Ales Savoury Chef Foods Ltd. Sea Cider Farm and Ciderhouse Sherbrooke Liquor Store Silver Chalice Pub Six Mile Pub Spinnakers Brew Pub St. Augustine’s Steamworks Brewery and Restaurant Storm Brewing Ltd. Swans Hotel & Brew Pub The Alibi Room The Irish Heather The Whip Restaurant The Wolf and Hound Truecask.com Two Rivers Specialty Meats Uli’s Restaurant Vancouver Island Brewing Co Vancouver Morrismen Viti Wine and Lagers West Coast Brew Shop (2009) Ltd.

What’s Brewing deadline January - February issue: December 16, 2009 What’s Brewing 2817 Colquitz Ave. Victoria BC V9A 2L9 Phone 250 388-9769 E-mail camrabc@shaw.ca Web site http://members.shaw.ca/camrabc

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CAMRA BC: to join discussion group send request to: CAMRA_BC_Discussion-subscribe@yahoogroups.com to post a message to the list, send to: CAMRA_BC_Discussion@yahoogroups.com CAMRA Victoria: http://www.camra.ca CAMRA Vancouver: http://www.camravancouver.ca

What’s Brewing

As Winter Approaches ... ... I notice some people seem to want to get a jump on the SAD syndrome and start complaining about the weather good and early. I guess they want to beat the rush. Brighter folks, however, spend their time more wisely by planning the refurbishment of the beer cabinet with the delights that always crop up only at this time of year. Big barley wines and winter warmers will keep out the most inclement weather.

This end of the year usually has me trolling the shelves of various liquor stores so that I can get my hands on the seasonals before they sell out. Damned as I am to single servings I have to make Vancouver's Premier Full Service Caterer sure I get the best. This year, I asked Savoury Chef Foods CAMRA Vancouver president Rick ph: (604) 357-7118 fax: (604) 357-7166 Green to poll B.C. craft brewers regardwww.savourychef.com ing what is coming down the pike; when Photo Credit: James Moes Photography - www.jamesmoes.com you read the article I’m sure you’ll agree we have an impressive array from which to choose. Of course, by the time you have read to the end I’ll have already snapped some of them up. Early skinny has its rewards.

Some excellent research into IPAs has been conducted by our friend J. Random as you will see in this issue’s Ullage and Spillage. For once you can read excerpts from real papers regarding the bits of the India pale ale myth that are true. About time, as IPA misinformation was in danger of running beyond even the blather talked about Guinness.

Now I am puzzled as to why, if our IPAs are no longer in the classic style, we don’t just rename?

Your suggestions to this address.

Finally, the BC CAMRA AGM is tentatively scheduled for the New Year. There are a number of issues already put forward for inclusion on the agenda. If you have any to add, or have concerns you’d like to express at the provincial level, please send them via email to camrabc@shaw.ca.

Best wishes from What’s Brewing for a happy and safe holiday season!

What’s Brewing

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Russell: Winter porter Salt Spring Island: “Fireside winter ale will be ready in a couple of weeks. This year we will be releasing it in the stopper-top bottle again, but a glass one with painted custom artwork.

“Our Salt Spring-style winter warmer is brewed in the old English tradition. With a rich ruby colour, a complex fruity nose and 7% abv, Fireside winter ale is meant for sipping and savouring near a warm fire on a cold night. Low hop bitterness allows notes of fresh and cooked fruit to come through backed by flavourful malt. A slightly dry, acidic finish provides a contrast that leaves you wanting more. Great with soft cheeses (brie, gouda, havarti), classic cheeses (aged gruyère, Stilton), wild meats and fowl, and caramelized desserts (crème brûlèe, crêpes).”

Swans: “I will have Pumpkin ale through Xmas, and I will also be putting out the last of the 20 year anniversary Legacy ale mid-December. This batch of Legacy ale has been aging on oak for one year.”

Taylor’s Crossing: “Red Truck Limited is is the first of, hopefully, a number of limited release beers. Like all Red Truck beers at the moment, it will only be available on draught at selected locations, and I’m only making one batch. My first foray is one of my favourites; an Octoberfest styled Marzen. It is 6.5% abv; extremely well balanced, very flavourful, and very potent. This is an “uber” version of a festbier; however I’ve tried to keep Page 4

the traditional flavour profile, but made it a little more ... dangerous, shall I say? This beer will be available November 6th.

“Brown porter will be a higher alcohol version of this style (6%, instead of the ususal 5%), but will, once again, try and recreate the character of this smoother-flavoured cousin of traditional, robust porter. I also plan to age this beer with oak, to smooth it out even further, and perhaps give a little smoky Scotch like quality.

“With Grand Cru the goal is to take a Belgian blonde/golden style and add cherries to the mix, at various stages of fermentation. The goal is to have a very drinkable and very fruity Belgian ale somewhere around 7% abv ... sorry, no Brettanomyces or Pediococcus on this one. Whether you call this a Grand Cru, or a cherried Belgian blonde shouldn’t matter; Belgian brewers don’t really seem to care about styles, and if they don’t, neither should I.” Tree: “We will have our Spiced Reserve ale out for the Christmas season and it includes a blend of spices including lemon and orange peel and 7% alcohol to make it a warming brew for the season.

Dave Gokiert our head brewer put together this year’s blend and it is aging as we speak.

“We also just brewed another batch of Double IPA. In our second year with this brew which was a huge success last year we will have increased production and we will bring it back in early 2010.

The Hophead Double IPA just recently won the gold medal at the Canadian brewing awards in the IPA category.

“We also have our new edition of the Character 8-pack for the winter which includes Thirsty Beaver amber ale, Cutthroat pale ale, Spy porter and our new Hophead 45 red ale (only available in the Character pack). The red ale has 45 BU and aromas of caramel and spice, combined with flavours of toasted nuts and a smooth, balanced finish.”

Cannery: Maple Stout Crannog: “Our Wild Hop Gael ale is currently out and available at Roundel and other fine establishments. We will have our Old Puddin’ Head winter What’s Brewing

warmer available by November 18 or so.

“Wild Hop Gael ale is it’s 5.2% abv, 53 IBU ... made with wild hops grown on our own farm – organic and as local at it gets! The giant cones and spicy aroma of the wild hops growing around the abandoned wellhouse at Left Fields inspired this brew. Brian MacIsaac created a special blend of organic malts including Carapils from Briess Malting and plenty of Gambrinus Malting’s Munich, along with a touch of Caramel 60 and chocolate malts for a round grainy malt body.

“In the kettle, plenty of bittering hops were added early in the boil. Then Rebecca Kneen walked in

is spicy and mellow. Golding and Cascade hops from our own farm give just enough bitterness to make all that alcohol drinkable. This is a serious beer to accompany serious winter enjoyment, perfect to take the chill off after skiing, or even to dry out those wet Vancouver days. Warning: leglessness may result from excessive consumption, but your mouth will be very very happy.”

Dix BBQ & Brewery: “I currently have a 7.2% Scotch ale and a 6.1% Texas brown ale. Once the Tex brown blows it will be replaced with an Imperial stout. Once the Scotch ale blows, it will be replaced with a 10.9% barley wine.”

Mt. Begbie: Nasty Habit India pale ale Tin Whistle: “We have our wonderful Chocolate Cherry porter coming out in the beginning of November. It was out last year for a limited time and will be out this year for a limited time. Made from fresh sweet and sour cherries as well as real chocolate.

with a giant bucket of freshly harvested and partly dried wild hops, which the brewers flung into the kettle with wild abandon at the end of the boil.

Everyone clustered around the hopback to enjoy the aroma and anticipate the end result. As with all our beers, this beer is a celebration of both malt and hops: there’s plenty of complexity in the malt profile to hold up underneath the weight of the hops. The bitterness and hop aroma are high, but not absurdly so – after all, we want you all to taste more than just the first sip! Explore the nuances of aroma and bitterness in a totally drinkable ale.

“Clocking in at 53 IBU, this beer is a celebration of the hop harvest and an indulgence in the unexpected. Yes, we have no idea what variety the wild hops are: all we know is they taste great and smell even better.

“Old Puddin’ Head is a winter warmer at 8.3% abv, it’s full-bodied, with a defined caramel malt dominating the body. Finished with organic bitter orange peel, organic coriander and mace, the nose What’s Brewing

Whistler Brewhouse: “Old Man Winter ale, a 8.6% Belgian dubbel style which should get us through the cold winter nights ahead! Around early December we’ll be realising our second batch of Bear Arse barley wine which shall hopefully prove a hit. It’s ringing in at 11% abv, been aging for close to a year, and was brewed in the traditional British no-sparge method for the style, which was quite tedious in brewing it but definitely makes an excellent product.” §

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Out & About with Scottie at Special Events We try to get to as many events as possible to see what’s being offered up to consumers in the way of variety and choice in beer and ciders. Wine is a well organized community, and we are working on that process as well. All of us do our part to support the movement. Since my last column I have covered three more events.

Kelowna’s Wine and Beer Festival was held in August at Kelowna Curling Club. This is an old style club—huge and cavernous so the acoustics and thus announcements were like the ones you never understand. This was their first try up here and there was a great selection of beers, wines and spirits to be sampled. To be honest, many consumers said food choice was poor and there wasn’t a lot to be had, pre-heated pizza, curry and not much else. Not much thought given from a purely CAMRA viewpoint. Part of the lure of an event is to know you’ll get some good nosh in ya’ so you can hunt for new thrilling beer and wine finds. Lots of patrons left early to go into town (you could walk) for dinner.

Tree Brewing is making some great beers and was the local brewery (one block away) represented. Also present was OK Springs, Russell Brewing, Whistler, Bowen Island, Howe Sound, Central City, Phillips, Mill Street, Tin Whistle, and a host of import beers from around the globe. The consumer had lots to choose from. The event went OK but could use some fine tuning in a number of areas. While in the region, I visited two wineries, Mission Hill and Gray Monk, and found both impressive. We ate at the Mediterranean-style bistro Grapevine at Gray Monk, which overlooks the lake. Like being in Europe on a terrace fine dining, great wines. We also got a tour from the winemaker, Roger Wong who was very informative Page 6

on all aspects wine. We visited the cellar with him.

I learned lots; more in that one tour than I have for years on wine. The buzz around town in Kelowna in the days before the event was that no one heard of it, so advertising needs to be strengthened. It was a strong platform for people in Kelowna to get a choice of some real beers outside the run-of-mill variety. Best of luck next season.

Great Canadian Beer Festival - September.

CAMRA members help staff the event as volunteers and have since its inception in 1993. Organizers think of every detail. As always, it was sold out, and beer selections were absolutely diverse and downright phenomenal. A huge selection of beers from the USA and other parts of Western Canada made for some fun tasting. I was pleased to be walking about the event with my two long-time beer buddies John Mitchell (Spinnakers Mitchells ESB, Howe Sound Bitter) and Frank (the apple) Appleton (Swans Appleton Brown, Yaletown Appleton Brown). CAMRA Victoria president Glen Stusek presented Frank Appleton a lifetime achievement award for his work in the industry.

It all happened just before official opening of the event by John Rowling.

As always the food was superb, and I gorged out on Jamaican patties and fresh beers from the outlying regions of the USA Northwest. I can’t say there is a favourite beer on my list but let’s just say the Tangerine from Lost Coast Brewing, Eureka California, and the Kolsch from Chuckanuck Brewing, Bellingham, Washington, were especially delicious; not to mention Elysian Brewing, Seattle, Washington, pumpkin. All three of course American brewers with different malts, water, hops and yeast strains. Frank tried some different funky beers and so did John; both being of the old school British traditional brewing style; we were stepping out to the beer choice dance.

We had a great day. Taps magazine did an article on Mitchell (Frank and the whole story) and the reporter finalized her details at the GCBF with them. We all walked around together early to catch up with as many people and different beers as we could, before you get lost in the excitement of all the wild, wild people of our town; in teams in many cases. Tribes. Real Ale clans one suspects.

What’s Brewing

The industry membership is a brother-sisterhood; good to catch up with my annual visits with great long-time friends from the brewing business and beyond. There are so many fantastic beers each year it’s like going to a beer university crash course. What a superb event, in great weather with great company. Is it not the best beer festival known to man?

Feast of Fields, Providence Farm, Duncan September. CAMRA was here for this 12th annual event in the beaucolic setting of the 400 acre Providence Farm outside Duncan. Local bistros, cafes, restaurants, wineries, cideries, and brewer-

ies spread out amongst the peaceful grounds of gardens, flowers and interesting buildings. True to its word, it was a fresh and local event. Brewers included Spinnakers, Surgenor, Howe Sound, Vancouver Island, Lighthouse, Gulf Islands, Driftwood, Phillips, Sea Cider, and Tugwell Creek Meadery. The local wineries were plentiful and everywhere you turned were local foods handcrafted in artisan style for your dining pleasure—a special event in itself. Try and catch it next season. Congratulations to organizers for this special event.

CAMRA promotes diversity, variety and consumer choices at all levels. §

New CAMRA Branch: Penticton CAMRA BC welcomes our new branch in Penticton ... membership in which solves the Christmas gift problem for those of you with friends and family in the Okanagan and central British Columbia areas. contact Liam Kidner camrapen@yahoo.ca What’s Brewing

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Book Review

By John Rowling

Froth! The Science of Beer

By Mark Denny The Johns Hopkins University Press, 2009 Hardcover, Cdn$29.95, 183 pages There’s no denying that this is a technical book: but it is also extremely entertaining. Most beer books today fall into one of two categories: “Beer for Dummies” or “Yeast Management in the Modern Brewery”, or some such title. Neither of these is particularly useful to either a home brewer or anyone else that is interested in the “science of beer.” Mark Denny, however, is a home brewer, and has written a book to explain the physics behind beer brewing, distribution, and consumption.

Chemistry and biology are included, but the guts of the book are the physics and the math.

Mark Denny writes with a good sense of humour, aiming to make his complex differential formulas relevant to the general beer reader. I suppose mentioning the math formulas could scare a lot of people into not reading this book.

This would be a mistake. The formulas are used to make points which are explained in ordinary English for people like me. This could be a very dry boring book, but fortunately Mark Denny has that wackily absurd British sense of humour that prevents you from putting this book down. (One might even say this is quite a heady book!) In the end you realize that he makes sense, even if it is based on formulas you skipped over. He has a doctorate in theoretical physics, so he knows his stuff. But he is good at helping you work your way through the logic until it’s all crystal clear.

And don’t forget the footnotes; they are some of the best and funniest parts of this book.

For example, Denny asks if you have ever noticed that the bubbles in the head on your glass of beer change. He describes how, initially the head consists of small round bubbles suspended in liquid beer. The liquid drains away quite quickly, Page 8

leaving larger, polygonal bubbles that are quite stable. Then, he’s off into the mathematical model to describe head retention, and what makes a beer lose it head quickly or slowly. But it all makes sense. As he points out that to brewers this is very important. And then he mischievously points out that “the problem of head retention is not confined to French monarchs!” And later when talking about three dimensional modelling of beer, another groaner: “2-D beer would probably taste quite flat, don’t you think?” He even includes advice on how to drain a yard of ale without finishing up soaked in beer. This book is a scientifically sound and entertaining investigation of the physics of beer. § [Author Mark Denny lives just west of Victoria in the rural suburb of Metchosin. His wife and my daughter-inlaw, both Metchosin school teachers, have discovered a mutual interest in beer. Mark came to visit to look at our hops towering over our backyard, and a couple of years later Froth! arrived.]

What’s Brewing

Cask beer: the pub trade’s saviour

By Nick Yates from the UK Cask beer is in such growth that it offers a lifeline during the pub trade’s present struggles, according to a major new report. With cask sales growing one per cent over the last year despite a declining beer market, and the category proving to drive big-spending consumers into the pub, The Cask Report: Britain’s National Drink says it has become highly profitable for the on-trade.

This is the third version of the report (formerly known as The Intelligent Choice), backed by brewers and brewing trade bodies, and based on data from Nielsen and CGA Strategy.

There are booming numbers of cask drinkers to which pubs can appeal. Cask attracted 400,000 new drinkers in 2008, the number of cask drinkers aged under 35 has grown from 1.6 to 1.7 million and 30 per cent of women have now tried cask

ale, up from 16 per cent a year ago.

Typically, these drinkers are more affluent and therefore less affected by the recession than other beer drinkers.

Forty per cent of them visit a pub at least once a week, compared to just 23 per cent of non-cask drinkers. Forty six per cent of them earn above the national family average of £30,000, compared to 33 per cent of non-cask drinkers.

Cask ale drinkers are also less concerned about the recession, 74 per cent of them saying they are ‘comfortable’ or ‘coping’ financially, compared to 63 per cent of other beer drinkers.

The Cask Report also attributes success to what it calls the “cask value chain.” Cask ale is viewed by many drinkers, it says, as an indicator of a pub’s overall standards.

Keeping cask in good condition requires care and attention, so the licensee must also know what he’s doing with other drinks, food and service in the pub. So, serving good cask ale is likely to increase sales of other products too.

Report author and columnist Pete Brown said: “Higher-spending customers who drink more beer, go to pubs more often and spend more while they’re there, make cask beer a vital asset for struggling pubs. Sure, it’s not right for every single pub, but for those that can keep and serve it well, and attract the right customers, cask beer can help to lift them out of the trading downturn.” § Full report is at www.caskreport.co.uk

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Ullage and Spillage

by J.Random As with most of my ramblings, this was stimulated by a sequence of separate discussions, this time around the subject of India pale ale, particularly British style IPA. In my estimation the IPAs brewed by the major brewers of England are pale imitations of what might have been. The so-called British-style IPAs brewed in B.C. may be brewed with Goldings and Fuggles but I would not demean them by putting them into the same type category as the 20th and 21st century UK brews. At the pub nearest my workplace in early 1980s London, Charrington IPA was hardly more hoppy than any other bitter available at the time.

Last year, we went into a pub in Cornwall and asked for St Austell IPA. The guy at the bar next to us said, “You know they do have Tribute,” (the best bitter) meaning, they also have the good stuff.

There may be craft breweries in the UK making better IPAs but I have not been fortunate enough to encounter them.

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Unfortunately, the term IPA has become one of the least precise in brewing. It is now being applied to everything from a basic domestic Canadian beer (AK) through English best bitters (UK) to North American interpretations of the original descriptions (NA) and finally the Pacific North West (PNW) style including double or imperial IPAs. Despite reproduction ad nauseam of the story of IPA on labels, beer mats and web sites I suspect none of these comes close to the beer that might have been shipped to India in the late 1700s and early 1800s to keep the squaddies happy. It would have been very highly hopped to survive the long journey and high temperatures of two Equator crossings, which pretty much excludes the AK and most UK types. It would have had higher alcohol content than the average, and the average was about 6.5% (lower alcohol “small beer” drunk at breakfast was brewed from further sparging of the mash) before Lloyd George forced brewers to reduce beer strength (and opening hours) to stop WWI munitions workers blowing themselves up after lunch in the pub. That excludes the remaining UK types. Given the malting, kilning and brewing technology of the time the original IPA must have been similar in colour to a British pale ale which is considerably darker than AK or many of the pilsner-coloured NA types. East Kent Goldings would likely have been the main variety used for dry hopping which excludes many of the NA and all the PNW types. It would have been thoroughly fermented out on voyage, which drops out any of What’s Brewing

the NA or PNW types with residual sweetness, though some say it was refermented in bottle when it reached India. The 1700s and 1800s IPAs would certainly not have been citrusy since such flavours were not noticeable in the hop varieties of England prior to 1916 (see below) and that pretty much excludes the entire PNW type. It may have been somewhat fruity from periods of warmth during secondary fermentation. Finally, I strongly suspect that the charred interior of the barrels might well have adsorbed some flavours and imparted others, such as a hint of oak.

Like any successful technology, IPA has diversified and evolved in different directions in different regions. Anybody that has a beef about terminology just needs to be told that there was a time when beer was hopped and ale was not.

Typically the next stage in evolution is for one regional variant to clearly stand out as superior and be gradually adopted by the other regions.

Judging by the rate of spread of the PNW type, I suspect this will end up driving the other variants to extinction, given sufficient time.

Though others may disagree, I would put most B.C. IPAs into a broad NA category. Only in the last five years have we really seen the PNW-IPA make significant gains in B.C.. Tony DeWalt led the charge when he was brewing at DIX and Derrick Franche took up the flag, however Dave Woodward at the Whistler Brewhouse and Gary Lohin at Central City/Red Racer are now in the vanguard of the movement. There is good reason why Canada should not

resist assimilation. According Don Van Valkenburg, (www.calferm.org/edu/hops/Pedigree.htm ) “Apart from Cluster, the most significant influence in the development of North American hops was the work carried on by Professor E.S. Salmon of Wye College, England. In 1916, seeds collected

by Professor Macoun near Morden in Manitoba, Canada, were sent to Wye College. From these seeds, Salmon obtained a plant he referred to as BB1.” This strain and those bred from it were reintroduced into North America and further developed to create many of the varieties used today.

Could it be the modern IPA is coming home to Canada? I’ll drink to that.

Much has been written on this subject and two seriously well researched articles are: www.brewingtechniques.com/library/styles/2_2style.html www.brewingtechniques.com/library/styles/2_3style.html

Cheers! § What’s Brewing

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What’s Happening in BC and around the World § • Tuesday Nov. 10 – 7:30 pm - Crossroads Bar & Grill - Colwood Corners, 1889 Island Highway, Victoria.

Come and see what all the talk is about. Lots of great local ales, great company ... and Tuesday is Pasta Night. Come for the dinner and stay for CAMRA’s November meeting.

• Saturday, Nov. 14 - CAMRA On a Mission to Mission - CAMRA Vancouver’s annual, members-only bus trip to Mission Springs to celebrate the launch of Timmy Brown’s winter ale.

• Saturday, Nov. 21 - Cask Festival - Spinnakers, 308 Catherine Street, Victoria. Noon til 5pm. Tickets $40 each ... $5 discount for CAMRA members -- includes three drink tickets, which will be $1 each afterwards.

Tickets on sale Nov. 1 from both the Spinnakers liquor stores, and at the front desk of the Spinnakers pub.

Number of casks still to be determined but will number somewhere around 20, with many great surprises!

• Saturday Dec. 5 - 7:30 - 10 p.m. CAMRA Victoria Christmas Party. Maritime Museum, 28 Bastion Square, Victoria. BYOB (and take the empties away with you) and a contribution to the pot luck table. If your last name begins with A-J bring something sweet, if K-P bring something salty or savoury and if you’re an R-Z bring something salad like. Please also bring a non-perishable food item for donation to a local food bank.

• Tuesday Jan. 12 2010 7:30 pm Maritime Museum 28 Bastion Square, Victoria - CAMRA Victoria AGM. Bring your ideas & your enthusiasm. Join the board. BYOB! All positions are up for nomination. Send nominations for executive to camra@shaw.ca to be included in the printed agenda. Nominations may also be made at the AGM. In order to nominate and/or vote at the AGM, you must be a paid up member for the 2010 year. If you are not sure of your 2010 status, send a note to camra@shaw.ca and I will let you know.

• Tuesday Jan. 26, 2010 - 7:30 pm - Liquor Plus - 2915 Douglas St. Victoria - Rod Phillips will be talking about the challenges of running a private liquor store in B.C.

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