What's Brewing Spring 2016 Bonus Edition

Port Moody Brews • Head Hopping • Mike's Craft Beer • Claire Wilson • Vintage Beer • Collabofest 2016 • Beer in Paradise

Spring 2016

ALWAYS FREE ONLINE WHATSBREWING.CA

VOL. 26 ISSUE 2 BONUS EDITION THE JOURNAL OF BC'S CRAFT BEER MOVEMENT

BEER LEAGUE BC PRO SPORTS MEETS CRAFT BEER CULTURE PLUS: THE NEW WAVE OF CRAFT-CENTRIC SPORTS BARS

Spring 2016 Contents

VOL. 26 ISSUE 2 BONUS EDITION

THE JOURNAL OF BC'S CRAFT BEER MOVEMENT 7

ON THE COVER: Beer League Part I Pro sports marketing, meet craft beer culture

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Give Craft A Sporting Chance Rebecca W. says arenas need to step up their game

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Moody Brews How Rocky Point became a beer mecca

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Women In Beer: Claire Wilson Lundy Dale profiles Dogwood Brewing's founder

20

Be Like Mike Meet Mike and Steve from Mike's Craft Beer

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Books In Review: Vintage Beer Ted Child bones up on cellaring ales

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Head Hopping for Hop-Heads J Random's secret for tasty beer at the beach resort

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A View from the Cellar Cellarman Adam Chatburn's crash course, Part II

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Homebrew Happenin's Warren Boyer tells new brewers to keep it simple

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Back Yard Hop Growing Lynn McIlwee of Hops Canary on beer gardening

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Craft Beer Road Trip 2015 A monumental journey from interior to Island

34

Collabofest 2016 Brian K Smith reports from Portland's unique fest

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Beer in Paradise True craft beer comes to Maui

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38

Beers, Beaches & Breweries Kim Lawton provides the update from the Okanagan

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Coastal Currents The latest from the Sunshine Coast, with Paddy

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Out and About Scottie McLellan reports in on the BC beer beat

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BONUS: Beer League Part II The new wave of craft-centric sports bars

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30

Tony Dewald: Scholar, Drummer Trading Post's brewmaster is living quite the life

50

Granville Island Goes Green GIB Gives The Green Light To Green Energy

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WHAT'S BREWING

OPENING REMARKS A new phase for BC'S beer publications

I

n our Fall 2015 comeback issue, we asked the question Have You Seen The Growler? I’ll bet you have, given that you’re interested enough in BC beer publications to be reading this one. If not: it’s our province’s pre-eminent (and only) craft beer handbook, and it’s great.

The Growler, formerly free, is now $2. That’s a big change, and we hope you support it by taking one home when you have the opportunity. Surprised? Don’t be. It works the same way for us beer writers as it does for little breweries: we mostly stick together.

I personally pay for my Growler each issue, as a subscriber. You can too: home delivery signup is available online.

Better yet though, skip the shipping cost (postage is brutal) and pick it up at participating craft outlets for $2, which is outrageously underpriced for what you’re getting, including fantastic and clever beer writing plus a really snazzy guidebook for your next beer crawl or road trip. It’s also available for a higher price at fine bookstores, but if you buy it from a tasting room or bottle shop you’re supporting the craft outlet that’s taking pains to stock it for you.

So where am I going with this? Well… what if I told you that, for a toonie, you could take home a limited printed edition of this very magazine you’re reading?

Up until now the only way to buy a rare and lovingly-printed hardcopy of What’s Brewing to keep and treasure was via our website (home delivery at $5 per issue, including shipping).

Starting now, we are arranging with a small-and-hopefully-growing list of craft outlets to keep a limited run of printed copies of WB for sale, so you can pick up your keepsake copy and save a few bucks on postage.

Or you can just read it for free online. Our business model is to provide this magazine to the general community at no charge, and we’re not changing that. We’re still a digital-primary magazine striving to save paper and yada yada; for that reason, this very issue was launched and promoted online before a single copy was printed.

Having said that, there’s something about reading a magazine on good old glossy paper. As of the last issue, we began

providing a handful of complimentary black & white hardcopies to as many tasting rooms and craft outlets around BC as we could, for folks to share while on premises. (Maybe that’s what you’re doing right now? If so, nicely leave us behind for the next intelligent drinker.) We’re trying to provide an in-pub reading experience featuring a homegrown BC magazine. This is only possible due to our great corporate supporters.

So now you can read us online, find us in a tasting room near you, or take a printed copy home for cheaper than delivery.

It’s all part of spreading the word of the craft movement in BC far and wide.

--Once again this issue we feature a massive load of content from beer community folks who worked hard to put their thoughts on paper. I hope you enjoy reading what they have to say; your enthusiastic support means a lot to us.

Special welcome to new contributors Rebecca Whyman, Chelsea McDowell, Brian K. Smith, Simon Backer, Jan Zeschky and Sheridan Mohammed. Rebecca's rant, topical to this issue's cover theme, underscores how we still have areas where we're catching up to our US cousins; specifically, craft taps at sports arenas.

Chelsea's engaging travelogue is a perfect segue into the planned cover topic for our next issue: Staycation BC. With a dollar rate that discourages travel to the US (except maybe Portland; see Brian's article for a brief reminder why), and with more breweries than ever available right here at home, this is the year that craft trekkers will be looking for ale trails, and we've got 'em. Stay tuned for more on that.

Bottoms up,

Dave Smith, Publisher

© 2016 What's Brewing The Journal of BC's Craft Beer Movement

Editorial Team: D. Smith, P. Morris editor@whatsbrewing.ca

Published by Line49 Design Group Inc. 300-1275 West 6th Avenue Vancouver BC V6H 1A6 info@whatsbrewing.ca www.whatsbrewing.ca

Social Media: @whatsbrewingbc

Communications: Monica Frost events@whatsbrewing.ca

Advertising & Corporate Sales: sales@whatsbrewing.ca

Contributors: Simon Backer, Warren Boyer, Adam Chatburn, Ted Child, Lundy Dale, Kim Lawton, Chelsea McDowell, Lynn McIlwee, Stewart 'Scottie' McLellan, Sheridan Mohammed, Mallory O'Neil, J. Random, John Rowling, Brian K. Smith, Jeremiah Thunderfoot, Paddy Treavor, Rebecca Whyman, Jan Zeschky Editorial Photographer: Brian K. Smith

SPRING 2016

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Okanagan Fest of Ale 2016 The place to Get Away, to sip, Savour & Celebrate: Penticton BC, April 8+9

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hether you’re a seasoned craft beer connoisseur or a craft brew newcomer you’re certain to find something new, exciting and fresh at the 2016 Okanagan Fest of Ale.

food and beer pairings. The choice of eats being offered at the event is as diverse as the array of brews with options from food truck favourites to fine fare from some of the areas most noteworthy restaurants.

The 21st annual Fest of Ale takes place in the waterfront city of Penticton BC April 8th & 9th, 2016. The 2-day event features great entertainment, fabulous food, and an opportunity for 5000+ beer and cider enthusiasts to sample a diverse and delicious selection of craft brews, cask ales and quality ciders from 55 exceptional craft breweries.

Entertainment at the Fest of Ale includes a great mix of performances on both the main stage and at busking locations both inside the venue and on the outdoor tasting deck, while the on-site liquor store makes it possible for everyone to take their favourite festival memory home to share (or not)!

The 2016 roster of participating breweries includes favourites from nearly every corner of the province. Of the 55 participating, 15 are new to the event and many of these are new to industry. 5 will be featuring craft cider and many will be offering new seasonal releases and brews created special for the occasion.

“We are thrilled to have lined up a record number of participants for the event and elated that 5 of these breweries call Penticton home” says John Devitt, Fest of Ale Vice President and Marketing Chair. Best known for its orchards, lakes, and summertime fun, Penticton’s reputation as a craft beer destination is gaining ground. A new brewery will soon be opening its doors in the city bringing the total number of craft breweries in the city to 5. Penticton offers something for savvy cider drinkers too – with numerous craft cideries opening up throughout the region. “Consumer interest in craft brewed products continues to grow and the craft brew scene in Penticton is growing right along with it”.

In addition to sipping a selection of over 150+ suds and ciders guests of the fest can look forward to delicious dishes from 12 local restaurateurs, a number of which will be offering

New to the festival is a 2-day weekend pass. Priced at only $47.

As a stand alone ticket the 2-day weekend pass is perfect for the those interested in sampling the wide variety of craft beer and cider available at the event in a responsible way at an affordable rate; and for those interested in a weekend get away is offered in conjunction with ticket and accommodation packages starting at just $109/couple. A 2-day tasting tour originating in the Lower Mainland is available also through a partnership with Vine & Hops.

“Ticket and accommodation package bookings to date have been brisk. We are over 30% ahead of last year on ticket sales to date, so if you are planning to take in the Okanagan Fest of Ale this year we recommend purchasing your tickets soon” says Devitt.

Operating as a non-profit society, organizers are committed to support and promote the growing world of quality brewery products, local tourism and local charitable organizations.

Since its inception, $537,660 in net proceeds has been gifted back to qualifying registered charities.

Visit www.FestofAle.ca to find out more then make plans to Sip & Savour April 8th & 9th in the sudsy Okanagan.

SPRING 2016

7

BUSINESS OF BEER

Southsiders celebrate a goal by Vancouver Whitecaps FC: like craft beer, the game's popularity is on the rise

Beer League: Part I

>> Jeremiah Thunderfoot >> Images: Brian K. Smith Pro sports marketing, meet craft beer culture

E

verybody knows that beer is married to sports. The historic correlation between the two is obvious; sponsorship of about every pro sports team in the Western world by giant beer companies is a given.

Depending on your age, you’ve seen decades of marketing featuring ex-jocks who will gladly tell you the right beer Tastes Great and/or is Less Filling.

That, of course, is a Big Beer concept. We little brewery fans reject such notions. But professional sports hold a prominent role in our society, and I myself am a fan. So I have to question whether the culture of the modern craft beer movement that I love is aligned with the big-league pro sports I love.

Many in the craft community would say no. Vancouver’s Alibi Room famously rejected sports bar culture by refusing to bring (working) televisions into the bar. Cumberland Brewing on Vancouver Island has done the same in their funky tasting room. Mounting flatscreens was a non-starter. The topic came up and was settled instantly; it would have ruined the vibe.

People aren’t complaining. A random sampling of millennial hipsters and beer nerds hanging out in the taproom at 33 Acres will probably not turn up a lot of BC Lions season ticket holders. It’s not just the new, young end of the hardcore craft crowd either; I noticed this about most of my Gen-X foodie-type beer friends at least a decade ago. The folks at the core of the artisanal food and beverage movement are

not typically the WrestleMania or monster truck show types.

Riding a bicycle or hiking might be of more interest to this crowd.

Craft beer: on the bench and watching from the sidelines Aside from cultural taste, another reason craft breweries might not inspire a mental association with big-league sports is down to their inherent commercial limitations. Tiny businesses don’t pair well with giant sports leagues. It’s natural that small breweries who want to support local athletics and market themselves in the process would choose to align with amateur or semi-pro sports teams. A good example of this is Portland’s BridgePort Brewing, which sponsors minor league baseball’s Hillsboro Hops. They certainly couldn’t pay to play as the primary beer brand for a Major League Baseball team.

However, there’s one North American sports circuit that manages to legitimately brand itself as Major League, yet still happens to be somewhat more accessible to craft breweries due to its smaller scale. Serendipitously, its audience almost perfectly intersects with the demographic of the craft beer movement. The football they play is not the customary North American variety, but it’s the sort that the folks behind the counter and in the brewhouse of some of BC’s best-known craft breweries are rooting for.

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WHAT'S BREWING

Craft Beer finds its dream game For years, I’ve noticed a striking overlap between craft beer enthusiasts and supporters of Vancouver Whitecaps FC. At ‘Caps matches, I have regularly spotted craft folks I know from Central City Brewing, 33 Acres, Mark James Group’s Red Truck and Yaletown Brewing, Real Cask Brewing, Riot Brewing, 12 Kings Pub, BC Beer Awards and CAMRA BC’s Vancouver branch. I’ve also experienced the odd feeling of seeing contacts that I first met at soccer games eventually show up at craft beer festivals or even serve on a CAMRA branch exec.

It eventually made sense to me. Over time, I have casually observed that soccer supporters are slightly more particular about the type of beer they’re drinking than are traditional North American sports fans. Other people have noticed, too. Ben Keene writes in BeerAdvocate, “Across the country, supporters of Major League Soccer seem to pay particularly close attention to the beer selection at their stadium.” Daniel Wiersema, founder of a soccer advocacy website called the Free Beer Movement, says “The fan is demanding more than just watered down macro brews while they’re enjoying a game… The people that are filling MLS stadiums are intensely local—they’re holding a scarf with their local colors in one hand and a pint of local beer in the other.”

There’s a certain trendiness about both craft beer and the Whitecaps (actually, MLS soccer in general). Both are continuing to grow steadily across North America, and both are trending strongly with millennials. In Vancouver and across BC, growth has been very strong over the past five years, with both the Whitecaps and the craft movement appealing to the same critical young adult demographic that ensures continued support.

As Jason Notte writes for MarketWatch, “Craft brewers have long known that…MLS fans love their beer. According to Nielsen, millennials account for 35% of all beer consumption and are 26% more likely to drink a craft beer than the average U.S. beer drinker. They’re outdone only by Generation X, which drinks only 21% of all beer but is 28% more likely than the average beer drinker to grab a craft beer. Those two demographics overlap nicely with MLS. “For craft brewers, an MLS partnership provides a footing on a professional sports landscape that generally treats them like third-class citizens. For MLS, it provides strong local ties to a league still building itself one boisterous market at a time.

For both, it’s a way of tapping into a young audience that still evades most of their competitors.” This is low-hanging fruit for marketers, and implies good things for soccer’s future.

Beer giants have traditionally tied their marketing to major league sports like baseball and hockey, but they’re looking for ways to reach the young consumer and MLS is one of those ways. Nielsen’s ratings show that viewers aged 21-34 make up less than 17% of baseball’s viewing audience. MLS broadcasts draw comparatively small viewing audiences, but 51% of its viewers are age 34 or younger. Meanwhile, its average gameday attendance beats the attendance of indoor arena sports like NBA and NHL (Whitecaps are dead average for MLS, at just over 20,500 per game; average for hockey is more like 18,000). For younger adults, the darling demographic of the corporate marketer, soccer is where the growth is.

Likely no corporate marketers are looking at this as closely as big beer marketers. AB InBev estimates that 44% of coveted 21-27 year old Millennials have never tried Budweiser.

Young adults today are fortunate enough to come of age in an era when food and beverage choices are much more enlightened than they were a generation or two ago. Craft beer is ready and waiting for them, and they’re slurping it up.

Centerplate officials in Seattle’s Safeco Field said craft beer brands outsell the larger domestic brands by a four-to-one ratio. That estimate will certainly include ‘crafty’ and non-independent labels, but it underscores the desperation that Big Beer is starting to face regarding major labels like Bud. So craft beer and soccer are both trending upwards, and their growing young audience is great for marketers. But is there any deeper reason that the two are culturally linked, here in BC?

A Common Heritage I’ve long felt that one reason for commonality between North American soccer supporters and craft beer enthusiasts can be traced to history. There is a direct and undeniable British connection in the heritage of both pursuits in BC, blended with a Pacific Northwest focus.

All of the US Pacific Northwest was British fur-trapping territory pretty much up until the founding of our province, just over a century and a half ago; we were all one big family. One manifestation of this legacy is the shared set of values within our unofficial nation of Cascadia, distinct from the rest of North America. Unlike in Washington and Oregon though, the UK/Commonwealth connection persisted in Canada and BC such that when the craft beer revolution began, founding fathers (e.g., publican and brewer John Mitchell) were likely to be influenced by what they’d witnessed in England first, then ultimately the US West Coast second. Our primary organized craft beer enthusiast group, CAMRA BC, gained inspiration directly from the UK movement, resulting in the prioritization of cask culture and the cask-based format of BC beer events that isn’t typical across the border. We have our very own mix of UK and West Coast here.

Correspondingly, it’s easy to spot the British connection amongst footy fans. When you spend time hanging out at soccer games, you hear the accents from time to time, a reminder of where the game comes from. Indeed, the gameday supporter experience borrows from UK pub culture. On a typical Saturday match day, English footy fans will gather before the game at their local, walk to the field where the game is held, then return to the pub after. Beer is an intrinsic part of the football supporter’s life. It’s a traditional pastime, and many long-time fans like to enjoy it traditionally, with a pint of ale in a glass rather than a frosty bottle of Bud. What makes supporting the Whitecaps simultaneously Cascadian is that their primary rivalry vector is North-South, up and down Interstate 5 connecting us with Seattle and Portland. This regional intra-MLS competition is substantiated and symbolized by the Cascadia Cup, a prize since pre-MLS days for the regional team that has the best record in play against its neighbour teams, regardless of league standings.

Indeed, for many ‘Caps supporters such as long-time Southsiders capo, beer community leader and brewer Adam Chatburn, the Cup outranks any other prize including the MLS championship. Unlike hockey and football, soccer here is a

Painting and pre-gaming at the pub.

The South Side, after the match: tall cans confirm the preference for craft beer

The media has noticed. A superfan addresses a TV camera with a toast

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WHAT'S BREWING

Northwest affair first, the rest of North America second. It’s an old English pastime with a West Coast ethic, just like our craft beer movement.

The Supporter Experience In soccer culture, ‘supporters’ refers mostly to those hardcore fans that have chosen to align themselves with an established fan group, a UK tradition that has long taken root amongst North American soccer club followers. Supporter groups are very active and vocal during a game, typically choosing to stand, sing, chant, wave flags and vigorously hex the opposition during play.

The three established supporter groups for Whitecaps FC are the Vancouver Southsiders, the Curva Collective and the Rain City Brigade. All three groups occupy an end zone at BC Place; somewhere in the Southsiders’ portion is a so-called Brewers’ Row where a number of the aforementioned craft beer professionals have clustered their season tickets.

Supporter groups are a hallmark of soccer culture that differentiates the soccer match-day experience from attending, say, a Canucks game. Indeed, Mark Daley of Vancity Buzz noted recently that “At Rogers Arena I feel like a spectator, and unless it’s an especially intense game I don’t feel that much more involved than watching at home”. He contrasts this with the non-stop involvement at ‘Caps matches. Indeed, a small group of Southsiders experimented by attending a Canucks game in character, standing in the uppermost seats and chanting during play. It was not well received by some of the neighbouring patrons, for whom standing anywhere and making noise during play is highly irregular.

Having said that, the Canucks and some other NHL teams are aware of the value of encouraging vocal support, and are starting to look into creating a section for similarly enthusiastic hockey fans.

The Canucks have reason to look at the Whitecaps for inspiration. It’s no secret that the demand for hockey tickets isn’t what it once was in Vancouver; the resale market, once a gravy train, now offers bargain rate prices for good seats.

The ‘Nucks have sent out season ticket renewal letters for next season, indicating that there will be price drops there too. Along with fellow veteran sports franchise BC Lions, they have been on a downward trend in performance and attendance since peaking in 2011.

The rise of the Whitecaps Contrast this with a steady rise in popularity and success for the ‘Caps, who entered Major League Soccer (MLS) that same year. The former third banana has caught up and begun to surpass the Lions in game-day attendance. In 2015 this caused the Leos to take a page from the ‘Caps and limit attendance to just the lower bowl of BC Place Stadium. In contrast, the Whitecaps are starting to look into increasing their lower bowl capacity for certain games.

Multiple observers have commented on their general perception that soccer is the new, sexy game in town, and that the other football audience is aging. According to Tom Mayenknecht for the Vancouver Sun, “Independent sponsor research shows that Whitecaps fans are younger and more urban. Fans of the Lions have become older and more suburban”. As somebody who has supported both CFL and MLS, I would have no argument with that.

HopsCanary: Recalling the Petition In 2014, Lynn McIlwee of HopsCanary.com introduced a petition to get craft beer in Rogers Arena & BC Place.

Lynn, your petition received over 450 signatures within a month of posting, including many comments. Were you at all surprised by the response?

The idea for the petition came after seeing Toronto petitioning the SkyDome for craft beer. Their petition had over 2,000 signatures and I thought we'd have a similar reaction in Vancouver. So while the interest was there, and was picked up by local media (CBC, Vancity Buzz), fewer people signed than I anticipated.

Clearly change happened in all BC arenas at some point not long after your petition. Were you ever given any indication by the target organizations that the petition itself had any impact on change?

No, I don't know if my petition was the impetus for the addition of craft in the stadiums. I believe Parallel 49 already had the PNE on board prior to the petition but perhaps it encouraged the other stadiums to look at craft closely. Their ties to the big brands and the associated advertising revenue stream was an obstacle that needed to be worked around to bring in craft and not violate their contracts.

How do you feel about the change in beer selection at local arenas in 2015?

I'm thrilled to have choices at the stadiums as I can now enjoy a beer with a game. The US arenas/stadiums still have more selection but they likely started small as well.

As long as our fans are buying craft, the selection should grow exponentially. Rogers Arena only had craft in two sections last season and this year, it's available in at least six locations.

Mayenknecht continues, “No sports franchise in Canada has grown more in relative terms over the past five years — a 280-fold increase — than the Whitecaps. In 2010, the Whitecaps were a [minor league] franchise valued at about $250,000 and playing before crowds averaging 4,400 at Burnaby’s Swangard Stadium. Now, in their fifth season in Major League Soccer, the Whitecaps are pegged at about $70 million in franchise valuation. That’s almost three times the $27-million price tag accorded the Lions.”

The Golden Opportunity In Part III, I’ll discuss the history of craft beer in BC Place, including the fascinating Russell Brewing experiment—perhaps the only instance in Canadian history of a giant stadium awarding their primary beer contract to a local craft brewery. It all leads up to where we are today and where Vancouver’s sports teams and arenas could be going in the future. But first, for more on that, we now turn the mic over to our pal Rebecca Whyman.

Turn to page 44 for Beer League Part II.

At the Belmont Bar: draft craft is the order of the day

On the march to the match; a visually impressive tradition

Above: Arriving at BC Place. Below: Craft professionals and community leaders enjoy the match

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= courtesy Duncan Nicol / Vancouver Southsiders

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= Facebook

A tricky booth disguising crafty macro beers

Craft fans aren't fooled; they find the good stuff

Awaiting that all-important first goal

The South Side, after the match: tall cans reveal the popularity of craft beer

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WHAT'S BREWING

Give Craft A Sporting Chance I

can’t even fathom what the new AB Inbev SAB Miller monstrosity is going to look like, and what it is going to do to the availability of craft beer. What I do know is that I need them to stop owning the beer taps and fridges at Vancouver stadiums! Craft beer is not a rare and exotic specialty beverage – there’s plenty of it around, it’s readily available, and it's a beverage enjoyed by the masses. So why, why, why are there so few opportunities for craft beer to make its way into our stadiums?

The reason, I keep being told, is that there’s just too much money involved – big corporations are throwing so much money at owners of stadiums and sports teams that they just can’t refuse it.

I get that. But in accepting that kind of benefit in the short term, I think those owners are doing their future selves a disservice. There are fewer bodies in the stadiums these days.

The old hockey and football fan-base is dying off. Owners need to get the younger folks excited about their product.

And how do you get the entertainment-on-demand generation excited about your product? How about making going to a game fun and, dare I say, sexy, by providing them with craft beverages? Craft beer is hot! It’s sexy! It’s what all the cool kids are drinking! And it follows that they’ll go to places where it’s available - just like in other craft beer loving lands.

Portland has great craft beer and cider offerings at Providence Park where the Timbers and Thorns play to huge crowds, even in years when they’re not winning the cup.

CenturyLink Field in Seattle (home to the Seahawks) has many beer alternatives. Quite a few are from craft breweries bought by corporate beer (Elysian, Goose Island, 10 Barrel) and by Pabst’s subsidiary, Craft Brew Alliance (Kona, Red Hook). But they do have a strong showing of local craft as well: NoLi, Silver City, Georgetown, Mac and Jacks, Freemont, Diamond Knot, Black Raven, Schooner, Big Al’s and Bale Breaker, and imports from Alaskan Brewing.

Safeco Field in Seattle offers craft beer to Mariners fans– and you can bring your own food into the stadium, which is just so civilized! But what makes Safeco such a craft beer stand-out is the cask beer sold in, not one, but two areas in the stadium, via proper beer engines. Friday nights are firkin nights – local breweries provide the firkin which is tapped with mallet and tap and served straight from the keg. The Hit it Here Cafe has eight taps of rotating local craft beer. The list of what you can drink, and where, at Safeco is way too long to list here. I want that kind of choice here in Vancouver.

The tiny Pacific Coliseum at the PNE saw an opportunity a couple of years back.and created a “craft beer corner”, where they sell several different styles of locally-brewed Parallel 49.

And the equally tiny Scotiabank Field at Nat Bailey Stadium, the first local stadium to offer alternative beer choices, has increased those offerings – because people asked for it and they actually listened to what their capacity crowds wanted. Their Craft Corner is a collaboration between Big Rock

>>rebecca whyman

Urban, Howe Sound, Steamworks and Whistler Breweries, each offering several different craft beer choices.

But the big guys downtown, BC Place and Rogers Arena, have been slow to adapt. I gave up my BC Lions season’s tickets a few years ago, partly because there were no craft beers on tap. I was very clear to my fan retention agent that that was a large part of why I was doing so. I want to be able to enjoy a craft beer when I watch a game. If they’re not going to offer me one at the stadium, then I’m going to watch the game somewhere else. I’m not actually suggesting that’s why attendance is down, but if it’s possible to woo some people back and attract new ones by offering local craft beer – why wouldn’t you?

Craft beer has started to infiltrate BC Place! But you have to go looking for it. And you may have to look hard; there are very few kiosks and they aren’t very well signed. Some even have fun names, like ‘The Thirsty Pigeon’. But they do exist.

The BC Place beer contracts are shrouded in secrecy. I have asked around and no one was willing to lose their contract by telling me the exact contents thereof, and fair enough.

But I have been able to piece together some details on which I am going to rely for no other reason than it suits me to do so. It is at your own risk if you rely on them in turn. AB-InBev (or whatever the megacorporation is calling itself these days) has rights to 90% of the alcoholic beverage sales opportunities in BC Place. Everyone else has to fight over the remaining 10%. The only exception to that are the private suites, which can request other beverages, as long as they do it in advance, and they total no more than 70%. The other beverages available cannot be advertised in or outside the stadium. No logos, no signs – just the generic title “craft beer” on the top of the kiosk, and tap handles for the draft products are allowed. However, if you contact the food and beverage folks at BC Place, they can send you a list of what’s available.

Like, for example, the list below that they sent me when I asked what I’d be able to drink at the two-day Rugby Sevens tournament held in March 2016: Thank you for reaching out to BC Place Stadium. Please see the beer menu below for the HSBC Canada Sevens:

SPRING 2016 •

DOMESTIC Budweiser, Bud Light, Kokanee

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PREMIUM Stella Artois, Alexander Keith’s IPA, Corona, Shock Top, Goose Island IPA, Goose Island Honkers Ale, Stanley Park Pilsner

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TALL CANS Steamworks Pilsner, Stanley Park Amber Ale, Parallel 49 – Gypsy Tears, Red Racer ISA, Mill Street Organic

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On that list of beers, I see three craft beers. For those less caught up in semantics than I am, who may be wondering what I mean by only ‘three craft beers’: the “domestic” are all AB-InBev beers; the “premium” are a mix of AB-InBev brands, crafty brands (those owned by AB-InBev but made to appear as craft – hello Shocktop), and bought-out brands (those that were formerly craft but who have been bought

by AB-InBev, and brew their flagship beers in AB-InBev breweries).

The “tall cans” include three craft (Steamworks, Parallel 49 and Red Racer) and two bought-out by corporate (although I’m guessing the Mill Street Organic is currently still brewed at Mill Street in Toronto). All three craft beers are from bigger breweries, which, depending on whose definition of “craft” you apply, might actually be getting too big to be considered craft any more. Lovely beers, those three, and I’m happy to have them on offer. I just want to underscore that it took three big local breweries and their clout to get craft beer into BC Place.

Happily, there was even more craft beer in BC Place for the Rugby Sevens tournament in March. Postmark Brewing partnered with Rugby Canada to brew 20,000L of their IPA, named Sevens for the tournament, to be sold at BC Place in 355ml cans, on tap at rugby pubs and in 650ml bombers at liquor stores. There were two specially-made kiosks to sell cans of the Sevens IPA, as well as Postmark’s Blonde ale, at BC Place. Special kiosks! They weren’t branded, but they were advertising craft beer sales to the rugby-loving masses. It warmed the cockles of my wee little heart (as did the 6% ABV of that IPA). Postmark was even allowed to have their beer sellers in t-shirts advertising ‘local craft beer’ – and naming the sections where you could purchase it.

Because I am me, I hiked around the stadium each time I wanted a beer. I wanted to put my money where my mouth is, and to send a message to the powers that be that craft beer sells. Especially since the other kiosks around, labelled in very large letters “Beer Innovations” and suggesting you “Experience New Beer” (probably to entice the uninitiated) carried Bud Light Lime, Bud Light Apple, Bud Light Platinum, Michelob Ultra, Shock Top and Goose Island IPA. My excitement about the amazingness that was the Rugby Sevens (the event in general and the craft beer options both – it was fun and sexy!) just galvanizes my urge to keep soap-boxing about craft beer in stadiums. I do not think we should be mollified by 10%. It’s a lovely start. Now that craft beer‘s foot is in the door, let’s keep up the pressure and demand more. It only takes a moment to shoot off an email to BC Place praising their foray into craft beer and asking for more local brands to be available. When you go to the stadium, vote with your wallet. Don’t buy the Budweiser, even though it’s more convenient - walk around until you can find the craft beer and buy it instead – it tastes so much better, and walking is good for you.

As for Rogers Arena, I think a quick trip to their website under Food and Beverage (http://rogersarena.com/plan-your-visit/ food-and-beverage/) says a lot: Budweiser is the only beer listed. However, if you contact them, they’ll kindly send the following list of craft options, available at the new bars in the West tower: We are now proud to offer some great craft options: 1. Red Truck Lager 2. Four Winds IPA 3. Central City Red Racer IPA 4. Parallel 49 Gypsy Tears Ruby Ale 5. Bomber Pale Ale 6. Steel & Oak Red Pilsner 7. Steam Whistle Pilsner • Mill St. Organic Lager • Goose Island IPA & Honkers Ale Seven craft options. Not too shabby! Their hiring of new food and beverage people is to the benefit of craft beer lovers.

Please support craft beer there too, by buying it, and shooting off an email praising their new direction. What’s that stat?

One compliment/complaint represents 100 consumers who couldn’t be bothered to comment? Give them the numbers to validate those seven craft options and add more!

I love craft beer. I love Vancouver. I love sports. I want my loves to come together more often, and not make me choose between them. And I want my city to become truly worldclass by showcasing all its local wonders, no matter how much AB Inbev offers them not to.

Moody Brews The breweries are actually over on Murray St., but this Port Moody street sign yearns to point the way

I

asked my 3 year old niece recently if she liked broccoli.

With a disgusted look, she said, “broccoli is for monkeys and piggies.” OK, no kid likes broccoli; I was no exception. But there then comes a time when mom melts cheese onto the green veg for a special occasion, probably Thanksgiving. After that, broccoli is changed forever.

That’s kind of what happened between beer and me.

I live in Port Moody, which, for beer geeks in the know is an exciting topic. Before Yellow Dog opened up, the only time you might catch me drinking beer here was when Bud was on special at the Golden Spike (it's now Brew Street, a craft taproom). To me, beer was broccoli; Yellow Dog came along two years ago and provided the cheese. Since then, Port Moody’s brewery scene has popped up guns a-blazing, making this Vancouver suburb a gold mine to craft beer drinkers.

Of course, the craft beer market is booming in all of BC and only getting bigger, so what makes Port Moody’s story different from anywhere else?

Brewery Row Diana Dilworth, Chair of Port Moody’s Tourism Committee, explains that the brewery industry grew very organically in the city and that “success has been dictated by the market.”

Regarding tourism, she notes that PoMo is in the very early stages of a plan, part of which concerns a “brewery district.”

No kidding. For starters, how many neighbourhoods have four breweries within a few blocks of each other on the same street? You’re looking at a six minute walk from Twin Sails to Moody Ales, with Yellow Dog and soon-to-come Parkside Brewery in between. These breweries, along with adjacent retailers, operage in close proximity to the Rocky Point recreational area with its beautiful park space, a pier, a walking trail, a pool and more.

Have you ever heard the saying, “a home away from home?”

Well, Port Moody’s expanding brewery strip is like a downtown away from downtown. With all that the brewery strip and surrounding Rocky Point have to offer, if you’re a Vancouverite you’re probably asking yourself: how do I get there.

Now that I’ve convinced you to come try out PoMo’s craft beer scene, let's discuss how to get here.

Do yourself a favour and don’t drive. The beers are so delicious that chances are you’re going to want more than one (if you’re anything like me). Luckily for you Vancouverites, Surrey folks and elsewhere, the Tri-Cities are finally getting a piece of the Skytrain pie. The Evergreen Line will be running through Port Moody with a convenient stop close to brewery row. Moody Centre Station will be pretty close to the current West Coast Express station—just by the over-pass leading

>> Mallory O'Neil

into Rocky Point. The Skytrain line is set to launch in 2017, but in the meantime there are always buses.

What about Coquitlam?

Port Moody’s craft beer scene is booming, but what about the neighbours? Coquitlam, over four times larger in land mass than Port Moody and with almost four times the population, has yet to open a brewery. According to Statistics Canada, Coquitlam is the 6th largest city by population in BC. They have the people, so what’s the hold-up?

Coquitlam City Councillor Craig Hodge explains, “Cities determine land use via zoning, so that has been central to the discussion of craft breweries in Coquitlam.” Hodge adds that because “BC’s legislation has been changing as a result of consumer demand...Coquitlam has a blank slate [and] the opportunity to get it right.”

Although no formal decisions have been reached on permitting a Coquitlam-based brewery, there is a name you might have read about. The Province’s “Brewed Awakening Guide to B.C.’s New Breweries in 2016” includes Prototype Brewing Company in its list and assigns the brewery’s address to Coquitlam. How exciting!

Good Neighbours One of the amazing things that makes these particular breweries noteworthy, Dilworth says, is that they are “so willing to work with the community in business and charity.” One of their most recent collective efforts was a local contest asking artists to design a label for a beer that they collaborated on.

You can’t help but say nice things about these brewery owners. Last year, Moody Ales co-owner Adam Crandall worked with me personally, giving a budding journalism student hours of interview time as I covered his journey and the brewery’s. These guys really do give back and care about their communities.

Cody Allmin, Co-Owner and Director of Marketing and Sales at Twin Sails, Murray Street’s third brewery, says they were lucky enough to come into a scene that already had a good foundation and “craft/artisanal focuses”. He looks forward to the upcoming Skytrain connection to Rocky Point, as well as to Parkside Brewing’s arrival.

Vern Lambourne, Partner and Head Brewer at The Parkside Brewery, set to open this Spring, thinks that “Port Moody has the potential to become a destination for beer lovers from all over the Lower Mainland.” On breweries in the area, Lambourne says, “If we get a few more, that could really put a spotlight on the brewing scene here. Competition isn't a bad thing as it forces us all to be better.”

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WHAT'S BREWING

Profiles: women in Beer

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>> Lundy dale Claire Wilson of Dogwood Brewing

honestly can’t remember when or where I first met Claire Wilson. I do know that anytime I was looking for a woman to help me out with a Women and Beer event, Claire was always the first to offer her time, her services or her beer!

A head brewer by the age of 26, and now owner/brewmaster of Dogwood Brewing, she has been brewing constantly with other female brewers in the province over the last two years.

She is a proud member of the Pink Boots Society (a group that supports and promotes women in the beer profession— or wanting to get there), and wears her pink boots proudly! She even had them on underneath her beautiful flowing dress at her wedding. Now that’s pride!

Here are some questions I posed to Claire recently.

How did you discover your passion for beer?

I have loved beer for most of my life, right from a young age. My first recollection of this is at 10 years old, when my parents ordered me a small Guinness with my fresh oysters!

My family moved to Munich, Germany, the beer capital of the world at that time, so when I started drinking beer it was undoubtedly of the best quality.

What brought you into the brewing industry? How were you trained?

I took a direct route right out of high school, went into an honours Degree in Brewing and Distilling at Herriot Watt University in Edinburgh, the only internationally recognized and professionally accredited Brewing degree in the UK at the time. Students were headhunted out of the course by international brewing companies. I did my degree in Brewing and Distilling and my Professional exams.

I have worked with and for some amazing brewers who have shared with me their knowledge and experience. The fasttrack management program I did with Scottish and Newcastle provided me with the highest standard of training.

Lately, I immersed myself in the organic certification process with the help of Brain and Rebecca at Crannog. I am learning more every day.

What brought you to BC? My visit to BC in 2008 was supposed to be a fun break from my career for a year, but when I saw the rapid changes going on in the beer industry by the consumer-driven love for craft beer, I knew this was somewhere I wanted to stay for a bit longer. Under a skilled worker's visa I took a few jobs trying to find a good fit for me, including RJ Spagnols and Big River Brewpub in Richmond, before taking the leap of opening my own Brewery.

What do you love about your job and the industry?

I love making beer. I love the quiet of the morning in the brewery when you’re the first in, getting everything set up for the day. I love to teach people how to brew, share my knowledge and experience. The best thing about working in a brewery is people have more of a sense of humour; at the end of the day, you can have a beer and talk things out. I also love introducing people to beer, and finding that one beer that converts the “I don’t like beer” drinker to a craft lover.

I’ve always found operations to be the most interesting and exciting part of working for a brewery. I chose brewing after time spent in distilleries, where there were far fewer opportunities for women in operational and managerial roles.

Are there advantages of being a woman in the industry?

More marriage proposals. I have been proposed to by beer-loving men on a regular basis (really, who doesn’t want to be with a brewer?). From a marketing and branding side there are a number of advantages. I wouldn’t say competition is the right word, but most female brewers are known because there are so few. I am sure that will change. I think being a female brewer gives you a different approach to beer; science says females are better tasters.

Are there disavantages of being a woman in the industry?

It’s hard to break in/get into the industry. People may assume that you can’t handle the physical labour of the job.

SPRING 2016 You need to work harder and show you willingness to get the job done to earn respect from you peers.

Do you feel respected in your role?

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What is International Women’s Collaboration Brew Day (IWCB) ?

Yes, first impressions can be tricky because people make assumptions about who they think you are. Once people realize I am the Brewmaster, and that I know what I am talking about, things go smoothly.

What’s your favourite beer outside of your brewery?

Rodenback Grand Cru is in my opinion one of the best beers in the world, and Schneider Weiss is always at the top of my list, but it is impossible for me to pick one favourite of all the fantastic beer in the world, which I have been privileged to taste.

Which of your own beers is your favourite?

The four beers we launched with are all my favourites and in my opinion the best tasting versions of their styles. All are delicious and sessionable. Dogwood’s IPA is a well-balanced IPA, less perceived bitterness because of the body, and sessional with lots of hop aroma.

Anything created in your brewery with a woman's point of view, or for female consumers?

I think it’s pretty clear that our packaging and branding was designed with a female’s eye—who said flowers were girly anyway? It’s delicate, informative and unique from the rest.

The same goes for our beers. Not only are we organic and local centric, we do have a clear feminine presence throughout many aspects of our brand and I think most brewers see this.

But I don’t want to be recognized for “girly beer”. We have beers that prove organic can be great, accessible, with an environmental conscience. That is what I want people to notice first about Dogwood Brewing; the female presence can come after.

Favourite female in the industry?

Rebecca Kneen from Crannog Ales is such a great inspiration. Rebecca does not compromise her principles. Crannog’s respect for nature and sustainability are an example to us all. My decision to make Dogwood Brewing certified Organic was influenced by the friendship of Brian and Rebecca.

Biggest acheivement to date?

I have set myself various goals throughout my career and take great pride in achieving them. Like becoming head brewer before I was 30. My newest achievement is starting my own Brewery.

As Vancouver’s only—and BC’s third—Organic Brewery, we are putting our ideals and love of our province into our business. By emphasizing Organic and local and striving to be as sustainable as possible we are delivering full-flavoured Organic beer in cans, kegs, casks and growlers from our tasting room.

Also, having the opportunity to help create a community of women in beer throughout Vancouver and BC. Empowering and enabling women is very important to me and I want to continue to build upon that.

IWCB 2016 at Dogwood. Photo: Lucy Lau Started in England in 2014, IWCB was designed to encourage women brewers (referred to as Brewsters) and other women in the industry to brew together socially on International Women’s Day, March 8th, each year. It also helps in raising awareness of women in the industry and the profile of beer.

In 2014, 0ver 60 breweries around the world partook and many BC women in the industry gathered together to brew at Spinnakers Brewpub with Kala Hadfield at the helm. The beer of choice that year was a 4% United Pale Session Ale. Last year the ladies all gathered at the yet-unopened Dogwood Brewing, this time with Claire in charge. The beer brewed was a ”United Red Ale”, only available at the Dogwood taproom.

This year’s brew is a Kettle Sour Gose, a top fermented beer that originated in Goslar, Germany. The beer will debut during April 2016 at a launch party, and will be on tap at Dogwood and select craft taprooms.

Any ways that you are hoping to support women in the industry with your own brewery?

Of course, we will host the International Women’s Collaboration Brew each year. I have met some amazing women in the industry since being in Canada and really want to embrace and carry on this event with these ladies and others to follow.

We are always throwing ideas around as to how we can build this community. We have come up with some good event ideas. You are just going to have to wait and see!

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WHAT'S BREWING

BE LIKE MIKE For over 20 years, since Grade 2, the guys have known each other; as little boys growing up in Surrey, they melted plastic army men on the back porch together. Now they have a grown-up hobby. Mike Garson and Steve Hoffmann are known in BC craft circles as Mike’s Craft Beer, one of the top 3 beer blogs in craft-crazy British Columbia by most any reckoning. Mike, the face of the brand, is the primary contributor, and his long-time pal Steve helps out as well. Let’s dial the clock back and find out how this all began.

Unlike today’s millennials, Mike and Steve didn’t grow up with the craft wave. The boys weren’t really into micro beer during college, for instance. In the years shortly after that, Mike held a couple of keg parties, and for these soirees he happened to source the needed cylinder from a new Surrey brewery. Central City opened its doors at the beginning of the 2000s, and their aptly-named Springboard Lager was the keg of choice, more because of location than for stylistic considerations. Still, the fact that he was supporting this local brewery was a talking point at these parties.

Other than Central City, and the occasional Dead Frog, Mike’s craft repertoire was fairly limited in these early drinking years. The man who now has 5 years of Woolly Bugger aging in the cellar was still primarily buying macro.

Steve was a couple of steps ahead of Mike at this point. One night, at a family party, he was offered a Guinness and found that he had a taste for it. Next thing you know, Steve was getting into big ales and stouts, and starting to discover the local beer scene.

>> Dave Smith | Images: Brian K. Smith Steve now knows how fortunate he was to get into craft a bit earlier than some other folks. He was able to witness firsthand the legendary scene at Dix, the cradle of Vancouver’s current beer movement. Steve attended some cask nights there, and at least one Caskival.

They say you always remember your first, and in the case of Mike, the memory is clear. The day Steve turned Mike on to Phillips Longboat Double Chocolate Porter was a turning point. For Steve, a key factor in falling in love with beers like this was that they didn’t taste like ‘beer’, something Mike was now learning about for himself.

Mike had followed behind more slowly, but when he got serious things really took off. Like many, his starting point for sharing about beers was Facebook, where he started to log things he was trying. At that point, Mike shifted into the ‘don’t drink the same beer twice in a row’ mode that is the hallmark of the craft enthusiast, and started to more assiduously keep track of what he was drinking in FB, using it as a kind of makeshift Untappd.

Mike says about Steve: “He was my catalyst into craft beer, basically. When I told him what I was doing [starting to share and blog about beer] he was jacked to join in.” Before long, they had outgrown Facebook as a platform and were ready to set up a website.

Mike started up a WordPress blog and learned on the fly. It got picked up by the local beer community. He started to meet people at events too. Wearing the shirt helped.

SPRING 2016

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regularly send product to folks like Mike for public sampling. They know they stand a pretty good chance of getting a decent review, given that what they’re sending is craft beer (a “Mike’s Macro Crap Beer” review site has yet to debut). So the symbiotic relationship between commercial purveyors of crafted things and critics of those artisanal creations thrives. As a result, Mike gets free beer. Is that a fair trade-off for losing sleep? You decide.

He reviews more than beer. You’ll find some interesting beer-related contraptions getting the “open box” treatment a la the finest YouTube tech blogs. Learn about a tap system connected to an insulated metal growler manufactured in China. Read about a CO2 growler cap system. See Mike try out a fancy Black & Tan spoon replacement. It’s all in his Gadgets category.

“The Shirt?” Right, the thing he’s wearing in these photos. I didn’t ask, but I don’t think he has a closet full of those. It’s getting a bit worn out from numerous washings, so in a few years I think he’ll have to retire it. In the meantime, I can vouch for the utility of The Shirt. The beard and ever-present ball cap are pretty good identifiers, except in a beer fest crowded with bearded guys in ball caps. Thanks to that shirt, I don’t have to worry that I’m approaching the wrong guy.

Who designed the logo? One guess. I’m pretty confident it hasn’t won any design awards, but I can vouch for its utility.

It’s a beer, with Mike’s name on it. It works.

Come to think of it, maybe the logo says more than that. For starters, that’s a pretty dark beer. It could be a double chocolate porter, or maybe it’s Woolly Bugger. Hey, you practically didn’t have to read this story to learn anything about Mike; it’s all right there on his shirt. Kind of like he’s wearing his heart on his sleeve, but without sleeves.

Thanks to branding, along with consistent posting, Mike made the transition from closet beer-lover to craft community figure.

Being a dedicated beer blogger isn’t as much fun as it sounds.

It means constantly losing sleep just to get that next bottle review posted. Take a look at the site; the content is not slowing down. The day I checked, there were 10 posts in the past week, including 4 days that he had posted twice! That’s not easy folks. Each beer review generally means opening a 650 ml bomber, taking a photo, doing some research, and being inMike Garson spired to write something. Not to mention that in those ten posts were beers weighing in at 10%, 8.5%, 9%, 9.5% and a few more above or around 7% ABV. Try doing this for 5 years and not slowing down. In fact, he might be speeding up.

But there are perks along with the work. Beer brewers and vendors are aware of the power of social media, and they

It’s not just staying up after dinner fooling with the website either. Mike gets around. One of his more popular features: his “Construction Updates” series, in which Mike visits locations around BC that aren’t even open yet, and reports on progress. Plus, he gets out to plenty of places that are open, including a recent visit to Nanaimo’s White Sails.

For a hobby blogger to put in that kind of mileage would generally be prohibitive. Mike’s secret advantage is that his day job takes him around BC, and he has a hand in managing scheduling. Makes those out-of-town brewery visits easier if work is helpfully sending you where the beer is.

Mike gets the attention, but Steve is still there plugging away too, on a part-time basis. Together, the two have developed great consistency and are delivering useful beer information on a regular basis.

What’s next Steve’s next personal challenge is homebrewing. He’s already a Cicerone Certified Beer Server, so he’s studied beer at that level, but now he’s starting to get his hands dirty actually making the stuff. Posts in early 2016 document how he’s dragged Mike along with him in this pursuit.

Steve Hoffmann As for the blog, new features include a directory map of all BC breweries, and a Donations page.

There is a small amount of advertising, but Mike admits he’s not a marketer, so he’s trying out voluntary donations as a way to help subsidize the service. Mike likes the fact that people sometimes use the blog as a way to choose beers; maybe some of the many beneficiaries will toss in an extra couple of bucks as a thank you.

Of course, the satisfaction comes from within. Asked what he likes about contributing to the blog, Steve points out “the feedback from website visitors. We have a regular audience, responding about the beers.”

They’ve come a long way as beer enthusiasts. But some things don’t change. Asked about his favourite beer styles, Steve says “the dark beers will always be home.” Based on Mike’s t-shirt logo I’d say that goes for both of them.

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WHAT'S BREWING

Books In Review

>> Ted Child

On Aging Beer: A review of Patrick Dawson's Vintage Beer

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intage Beer, by Patrick Dawson, came along at the perfect time for me, with a half dozen or so of my cellared beers getting close to the year-old stage. My first experience with aging beers, maybe something a few readers can relate to, was because of an unfortunately underattenuated home brew. In my case it was a sherry-like sweet Imperial Stout (if I recall correctly, its final gravity was somewhere around 1.028). Fresh, this beer was barely drinkable and then only if the drinker was really determined. Three years later though, the sherry sweetness had mellowed, as well as the alcohol burn and the harsh burnt roastiness. It was almost the beer that I had originally imagined when brewing it, maybe even something more.

Thanks to Vintage Beer I now understand why that overly sweet Stout might have been the perfect candidate for cellaring. This was due to many features, such as being dark, malty, high in alcohol, or having high levels of residual sugar. If you're curious about why these features and others make a beer a good candidate for aging, Dawson's book can explain it better than I can. Choosing a good candidate to age is just one of the things Dawson explains about cellaring, but it's an important one. If you're in the early stages of cellaring, this book can save you a lot of time, money and disappointment.

Using my Stout as an example, dark beers age better than light, and most hops (except those high in beta acids) don’t age well. So if you have a closet full of IPAs that you had hoped to age you might as well get drinking.

High alcohol (over 8%), with some residual sugar to keep the yeast busy is also helpful for aging. Dawson also points out other features to look for, as well as a more detailed, technical explanation of each. The book discusses the styles that age the best, including English and American Barleywines, Imperial Stouts, Belgian Quads, Flanders Reds, Browns and Gueuzes. He then covers selecting and managing your cellar, again providing information that could save you from doing more harm than good. He also includes tasting notes for some common, easy to find beers that have good aging potential and a list of bars that specialize in vintage beers.

The central question might be: why age beer? Most beers are designed to be drunk fresh and are better for it, but in my short experience there is something about a well-aged beer that is unlike anything you can get in a fresh beer. It's not just flavors that aren’t usually present; it’s an integration of flavors into something truly refined and sometimes profound. A beer might actually become less complex but much more elegant and more drinkable when aged. It is like a whole new country to discover in the geography of beer, like homebrewing or food pairing. Or maybe it might be better compared to the growing of your palate, in the same way learning about sours or cask ales enhanced your beer knowledge and appreciation. It's a whole new area of beer to explore and one, as I can attest, that will be impossible to turn away from.

Now that I have tasted some well-aged beers I cannot imagine not aging beers in some fashion.

Sometimes aging a beer like my Stout can make a beer better, but more often it can change a good or great beer into a different good or great beer. It's similar, if I can be so crude, as bumping into that older, but still gorgeous, woman that you haven’t seen in years. The fact that you experienced both young and aged versions makes it that much more special. It's not always that brewers need to brew the best beer to start with, as most try to do, it's that the best beer in the world might have to be aged to be so. Westvleteren 12, or any number of great beers, might be an example of this.

Vintage Beer, as far as I know, is the only book of its kind and indispensable to those aging beers. The amount of experience and knowledge Dawson has crammed into this small book will have you sipping a completely unique experience in no time.

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WHAT'S BREWING

Ullage and Spillage T

>> J. RANDOM Head Hopping: for Hop-Heads on Vacation

ravel south for work or vacation and you will find reasonably hoppy locally-brewed beer anywhere in the USA, even Hawaii. Agreed, pickings are slim in Mississippi, Alabama and Florida, but there is usually something imported from a nearby state. Travel south of the US border, and you are pretty much out of luck. Some say thin lagers are OK in the tropics, but Corona doesn’t even help you stay hydrated, because beer is a diuretic. On our 2013 winter vacation, we were lucky to find the Cayman Islands Brewery producing their seasonal Pirates’ Gold (a Vienna lager). That satisfied my malt cravings, but did nothing for my spouse’s hop needs.

Fortunately, we had the foresight to take with us a few cans of highly-hopped IPA (you can guess which). I was reminded of Mr. Bean packing for vacation, using up most of the space in his suitcase for cans of baked beans. We mixed the IPA 50:50 with the Pirates’ Gold to produce a kind of “hoppy pale ale” and survived the vacation without hop withdrawal DTs. I apologise if any of our local brewers are offended by such beer blending, but needs must when the devil drives.

Our 2015 winter vacation saw us heading to Cuba before the Americans got there. We remembered Cristal (yeuch) and Bucanero (barely tolerable) from our 2009 trip. Cervecería Bucanero S.A. is a joint venture between the Cuban government and a subsidiary of Labatt Brewing Co. Ltd. Bucanero, at 5.4% ABV, described as an “American adjunct lager” by BeerAdvocate, has a little more malt flavour than Cristal at 4.9% ABV but, more importantly, it has no detectable corn. Neither of them has detectable hops, typical for Central American and Caribbean lagers.

We were planning to take those cans of IPA again, then Saint Arnold or fate took a hand in the shape of Phillips Brewing’s 13th Anniversary Ale, a gift from Lundy Dale. By way of a bottle of alcoholic hop extract you put in your glass before you pour in the accompanying beer, the combination yields 13% ABV (while coincidentally avoiding the additional tax slapped on beer over the critical number of 12% ABV). My spouse was intrigued. I would not say that a 100 Watt incan-

descent bulb lit up, but certainly a 30 Watt compact fluorescent flickered into life. She said “how can we get hold of more hop extract”? I answered “Well, I know some big breweries like Corona use it to avoid getting skunky aromas in clear bottles so it must be commercially available. I would not be surprised to find our homebrew stores stocking it, though I have never looked.”

Thanks to St. Arnold, Lundy, my brilliant wife, and Dan’s Homebrewing Supplies, we set off to Cuba with a dropper bottle of Cascades hop extract. It is a heck of a lot lighter than cans of IPA and has a much lower risk of giving your clothes a beer rinse in transit. We wrapped the bottle in aluminum foil to keep out the light and stored it in the room fridge. We added one, two or three drops depending on the size of beer glass.

It is weird enough putting a few drops of hop extract in the beer on your table. We never had the temerity to ask them to put it in the glass before it was filled. Hence the term I came up with to describe this approach: Head Hopping.

In an all-inclusive hotel, the size of glass you get depends on whether your server remembers you left a tip last time.

Bucanero plus hop extract tasted pretty close to some India Pale Lagers I have tried; just fine for hot climates. I would recommend any hop head to consider doing the same when heading out on vacation south of the tropic of Cancer.

Update: On a recent follow-up trip to Cuba we were unable to stock up on hop extract because Dan’s has stopped selling it and we could not find it elsewhere. I am hoping this article will spur them to rethink this, or that another home brew store will step up. If you ask for it, they will probably be persuaded to get it in. In the meantime, you can order it from www.freshops.com.

J. Random does indeed exist, but only randomly.

SPRING 2016

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A View from the cellar

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>> Adam Chatburn Casks 101 series, part II: A Crash Course in Cellarmanship n what I plan to be an ongoing series, I hope to further broader knowledge about real ale, its history, practice and relevance. Part one was about the history and anatomy of casks. Part two is about using casks.

When about to fill a clean cask, sterilize it thoroughly. I dunk the whole thing in a bucket of sanitiser for a few minutes then drain it out. There are different schools of thought on how best to sani casks so do it however you think best - just don't leave it more than hour or so between sanitizing and filling or you'll have to do it again!

Next, put in the sanitised keystone; this is the smaller plug that will be pierced by the tap then lie it on its side and fill through the side aperture. You may need to use props to hold the cask still or just clamp it between your legs. The beer should be finished fermenting but make sure there’s a little yeast still in suspension. It doesn’t need a lot; just make sure that it’s not been filtered (if absolutely necessary add a little fresh yeast). Leave at least a litre of head space at the top so that the CO2 has somewhere to gather. Don’t worry about oxygen/ air; the yeast will use that up. Add a small amount of sugar—a quarter cup is plenty in a pin, a third for a firkin.

Dextrose works well as it dissolves quickly, is easily fermentable and has no taste. More complex, unrefined sugars may take longer to ferment; simple white sugar works well too. If the beer has a high ‘finishing gravity’ (a sweet finish), then you may want to skip the sugar and leave it a little longer. The traditional way of skipping priming sugars is to stop fermentation when a gravity point or so from the end and allow it to finish in the cask, but this is a tricky tactic.

Often I use syrups like invert sugar for priming, or if you’re feeling daring you could use a fruit syrup. Just be careful, as too much sugar means you could have an over-carbonated cask, which runs the risk of “exploding” when the pressure builds up and pushes out the shive causing gallons of precious beer to spray all over your walls, floor and ceiling. This has happened too many times to me. The best way to check if a cask is close to popping is: each day that the cask is left to condition, look at the keystone. Plastic ones will usually be concave, but as the pressure builds up to dangerous levels the shive will switch to convex. When this happens, carefully move the cask somewhere cool and easily rinsable. It should be fine once cooled and moved but

be extra careful when venting!

If you want to dry-hop, this is the time. Leaf hops should be put in a hop bag (or 'sock'). I tend to use multiple smaller bags for this, as once the hops hydrate and expand they become difficult to take out when cleaning the cask. Underfilled tea-bags work well. Be careful adding fruit or herbs at this point as they can referment quickly and cause (yep, you guessed it) explosions. Cleaning fruit as well as beer off the walls is even more irritating. If you want to try this, add them to a secondary fermenter like a carboy, and wait for it to calm down before casking/racking - maybe skip priming sugar too. Fruit should be frozen and/ or cleaned before adding to reduce the chance of bacterial infection in the cask.

The optional addition of finings should be made here. Finings are a clarifying agent that cause yeast and other proteins to clump together and drop to the bottom of the cask leaving delicious bright beer. I use cryofine which is an isinglass derivative but a little gelatine works well too.

There are some vegan options here too which work very well. Finings are very effective and you don’t need very much at all; for example Cryofine, when mixed, only needs 1g/hec—that is, one 1 gram per 100L of beer! Finings generally keep on working and so even a fairly small amount over a long time will clarify the same as a lot for a short time.

When the cask is sealed up by hammering the sterilized shive, roll it around a little bit then leave it somewhere warm (room temp is perfect) for a few days, or a few weeks even a few months! Periodically you can turn it upside down then back the next day back again but you don’t have to - just remember to check the plastic keystone for bulging frequently. As the cask warms up the yeast wakes up, metabolises the extra sugar creating CO2 which dissolves into the beer naturally, hardly any more alcohol is produced. The yeast will continue to secondarily ferment but slowly, the finings will eventually drop most of it out. Store the cask on end with the keystone face up. If using a wooden keystone or shive pay attention to any mould growing on it - this can be wiped off and sprayed with anti-fungal cleaner.

Next time, we'll discuss stillage, venting and tapping!

Adam Chatburn is Associate Brewer at Real Cask Brewing in Vancouver and a former President of CAMRA Vancouver. Stay tuned for Part III.

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WHAT'S BREWING

Homebrew Happenin's >> Warren Boyer

W

Keep it Simple, Homebrewers

hile contemplating what I wanted to write about for this issue I started thinking about my first brews back when I was a first-time homeowner on a budget. Then I started thinking about other home-brewers I know and what they made for their first several brews. (Note: I will assume that you have moved on from kits and are diving into all-grain.)

Way too many people make the same move and I believe they are doing themselves a disservice. I am talking about making that Imperial Vanilla Sour Cherry Coffee Bourbon Oaked Stout dry hopped with Citra, or whatever similarly ridiculous and over the top beer that inevitably most newbies envision and attempt. I myself am guilty, although mine wasn't quite that crazy. Mine was an imperial stout with molasses that could have been 11%.

Why this is not the best idea, I will explain. When you first start you really should be concentrating on the method, not the ingredients. I would suggest that in the beginning you don't want to spend good money on expensive floor-malted Marris Otter or Bohemian Pilsner. “Why not?” you may ask.

After all, better ingredients means better beer, right? Not always. Before you spend good money on ingredients, refine your technique. I can pretty much guarantee that your first half dozen brews will have issues as you navigate unknown territory and learn the best way, by making mistakes.

Buy some North American 2-row pale malt. Or maybe even some ESB malt for a bit more colour and flavour. Pick up a few ounces of a good versatile hop pellet. Pick up a packet of some quality dry yeast. That's it. Keep it simple. The more ingredients you put in, the less you will understand what each is bringing to the party. Now you’re ready for your first brew.

I would suggest the most basic recipe there is, a SMASH beer.

What is a SMASH? It is a acronym meaning Single Malt And Single Hop. Here is an example: • • •

8 lbs 2-row Canadian Pale malt.

3 oz Cascade pellets 1 12 gram packet Safale US-05 yeast

Crush your grain or have your local home-brew store crush it for you when you buy it. Mash at 153 F for an hour. Now lauter (drain), recirculate, and sparge (rinse), collecting roughly 20 litres of liquid. Bring to a boil. Add 2 oz of hop pellets and boil for 45 minutes. If you have an immersion chiller put it in the kettle 15 minutes from the end of the boil. Once it is boiling rapidly again, add the other oz of hops and boil for 15 minutes. Turn off the heat, chill for approx. 25 minutes until the temperature is about 25 C. Transfer to your primary fermentation vessel, sprinkle the yeast on top, and seal it with a one way valve, airlock, or blow off.

Easy enough? Yeah right. Sounds easy here but when you actually do it you will have difficulty hitting your temperatures correctly, your racking cane will get clogged, you will drop the spoon into the wort, your fermentation temperature may fluctuate wildly, etc. That's why you need to keep the recipe simple, the method and technique will be more than enough for you to worry about. Once you can hit your times and temps consistently and the beer tastes the same each time you make it, then you can start messing with recipes. (Anyone who has taken my class but ignored this advice is nodding their head right now). Make sense? Believe me, you will become a better brewer following this advice.

Once you can re-create that SMASH one brew day to the next, then you can start tweaking that recipe. This next bit is very important. Change ONE ingredient at a time. Do not change both the hops and the yeast, or the hops and the malt.

Why? Because you won't know how each of those items has affected the flavour and aromas of your finished beer. If you change one thing at a time you will be able to have a sideby-side comparison and know exactly what the item you changed is doing to your beer. For a SMASH I would change either the hops or the yeast first. You will be surprised how much the yeast can affect flavour and aroma. Maybe even just change the fermentation temperature by a few degrees.

You will learn a lot by systematically changing one thing from one batch to the next.

Once you have been through this process, you will have a much better understanding of what each ingredient adds to the final product and you will be able to make better decisions on picking recipes or even making your own recipes. A very quick way to get through this stage is to visit your local home-brew store and ask about purchasing a couple oz each of several base malts and specialty malts. Crush them up and add each to a cup of hot water and make a tea from it. Let the grain steep for at least 30 minutes. Take a smell of each one.

Now take a spoon and slurp up a bit of each one. They will smell and taste different. The ones you think taste better are ones to remember and use in your recipes. The same thing can be done with hops.

Remember, this is all about personal preference. If you tailor your recipes for your palette, you inevitably end up making the best beer you have ever tasted in your entire life. Until you tweak it a bit more and make one even better.

Now go make some beer!

Warren Boyer is an award winning homebrewer, Certified Beer Judge, Past President of CAMRA Vancouver, and and occasional Professional Brewer. Reach Warren at homebrewboy@shaw.ca

Beyond the Grape has Greater Vancouver’s largest selection of home brewing products!

(Some items may be special order)

Online shopping available at shop.beyondthegrape.com What’s Brewing special: use the discount code whatsbrewing to receive 10% off your grain order (sacks excluded)

Craft Beer Making 101 with Tim Vandergrift Next Class: June 4th, 2016

All Grain Brewing with Warren Boyer

April 23rd & October 15th, 2016 Register online at beyondthegrape.com/events

3030 St. Johns St., Port Moody • 604.461.8891 (2 minute walk from Port Moody Westcoast Express Station)

www.beyondthegrape.com

HOPS CANARY

Back Yard Hop Growing

ntering my fourth year of growing backyard hops, I don’t consider myself an expert, but I have produced healthy and happy mature hops. When we started growing hops, I found that it was difficult to find a source with basic information; hence this piece (you’re welcome).

E

• Prepare the soil by digging a hole about 1 foot deep and 1 foot in diameter - fill the hole with fresh top soil, compost and peat moss

Ordering

• Plant your rhizome 1-2” deep horizontally with the root side down and bud(s) pointing up

Order your rhizomes early (Feb/Mar) to ensure that you get your desired plants when they are ready for shipping (usually late April). Consider buying hop twine to support your bines as the twine will support 100lbs and mature plants are very heavy.

• Plant the rhizomes approximately five (5) feet apart to give the roots ample space to grow

• Water the area daily to keep the rhizome moist but not soaked

Growing: Year One In the first year, do not cut away any of the bines as you will build a stronger root structure by leaving them intact.

Let them grow, clock-wise, up the trellis/twine. Once your hops find the twine, they won’t need any help climbing and latching on as they have little hairs that keep them stable.

Years Two onward

Planting Depending on your region, your rhizomes should arrive in late April/ early May. Planting isn’t onerous but you need to follow some key steps to give your rhizome(s) the best chance of survival such as: • Keep your rhizome moist until ready to plant • Plant when there is no chance of frost • Select a spot where there is a lot of sun • The planting area should have a trellis or hop twine secured for the climbing wonder to reach up to 25 feet • Your hops can start growing vertically then move horizontally along your trellis/twine, if needed

>> Lynn McIlwee

Select two or three strong bines and let those climb – cut away the rest of the growth as it comes up. By selecting just a couple of bines, the plant puts its energy into making hop cones for that limited number and will produce larger cones.

When your bines reach the top of the trellis, carefully pull off the bottom 3 feet of leaves. This allows more oxygen flow around the base and there is less likelihood of getting diseases.

Watering Your soil composition (sand, clay, dirt) will play into how well the water is absorbed.

The best time to water is in the morning as your plants will have time to dry out should the leaves get wet. Watering at night can attract pests to your wet leaves.

Fertilizing Use 20-20-20 in the spring when new growth starts. When the burrs (the start of the hop cone) appear, use 15-30-15

or similar. Adding compost to the soil is also encouraged.

Pests Aphids and spider mites are mortal enemies to hops. Inspect your plant regularly to ensure these little creeps aren’t using your hops as a Holiday Inn. If you’re lucky, as we have been, lady bugs will stake a claim on your plants and eat the aphids.

Harvest On the West Coast, harvest is usually in mid to late September. You will know that your hops are ready for picking when they are the following: • Springy: doesn’t stay compressed when squeezed • Dry and sticky to the touch • Strong hop odour – rub one on your fingers and take a nice, hoppy whiff • Lupulin – look into the hop and if you see a thick yellow substance, lupulin is present Once picked, you can either use them that day to make a fresh hop beer or dry them.

Continued on page 40

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WHAT'S BREWING

A BC Craft Beer Road Trip C

raft beer and camping are two of my favourite things about living in British Columbia. Last year, for my 30th birthday, I wanted to combine the two in an epic brewery road trip. Living in the small town of Summerland, BC, I lack the access to craft beer that some of those fortunate souls in urban areas have. The original plan was to go around the province visiting the newest and greatest craft breweries. A quick search on Google Maps helped me realize that this would be impossible in the week that I had available. Not to be deterred, a new plan was made: head out to Tofino, down to Victoria, hop over to Salt Spring, cruise around Vancouver and finish up close to home in Penticton. Over the course of 9 days and 1,550 KM I visited 19 breweries and drank over 100 unique beers.

I set out in my trusty CR-V, along with my boyfriend/drinking buddy, Scott, and our fur-child, Bohdi. We made it to the Ferry terminal in record time - it’s amazing how fast you can drive when you’re thirsty! Arriving in time for a quick couple of beers at the docks (Four Winds IPA), we headed across to Nanaimo, and wound up setting up the tent on the side of a logging road in Coombs. The next morning I awoke to discover a deer carcass beside the tent. When camping in cougar country it’s probably a good idea to scan the surrounding area with a flashlight before settling in for the night!

>> Chelsea McDowell

We left for Tofino early enough to avoid the RV traffic and I had a great time driving while the boys slept. We stayed at Surf Junction, right between Tofino and Ucluelet. The tent sites are big and spacious, rental fees for surf equipment are affordable and there’s a hot tub and sauna on site, which is amazing after surfing all day in the cold ocean. I will stay there again for sure!

Tofino Brewing has a great vibe! Big bay doors open up the tasting room with a small display brewery on one side and the lounge on the other. The music was blasting and the place was packed. When I found a seat at the bar, there was even a copy of the Growler magazine left on my seat, which was very helpful in navigating breweries for the rest of our trip. We tried everything on tap and really liked the Spruce Tree Ale, made with locally picked spruce tips and piney hops to round out the forest flavour. The Kelp Stout is anoth-

SPRING 2016 er stand-out, made with local seaweed, and is noticeable in the mouthfeel. I have yet to try a beer from this brewery that I don’t like.

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ty to Hoy-

After a few days of surfing we headed down island to Victoria.

It would have been great to check out some of the new breweries along the way, but we had a date with a brewer and did not want to be late! We stayed at Goldstream campground, which is beautiful. Spectacular giant trees covered in moss, filtered golden sunlight, and chirping birds set a peaceful scene. Even better, it was only 20 minutes to downtown.

A friend who heard about my trip connected me with her half-brother, Clay, who operates Moon Under Water Brewery and Pub. He spent over an hour showing us the brewery and offered us tasters right out of the tank. Clay trained in the European style of brewing, which comes through in his excellent execution of styles like Pilsners and Hefeweizens.

This can also be attributed to the high-tech, German-made equipment. Originally destined for a craft-brewery in Korea which went under, the equipment sat in storage for a while before being imported to the Island for an English-style brewery which also went out of business. It sat in containers for another few years until Moon came along and snapped it up. If you're in the pub you can see the copper-clad mash tuns and fermenters around the corner – not only are they well made, they also look damn good! The space has to be used efficiently as some beers, like the Berliner Weisse, ferment up to a year “low and slow” to maximize flavour. They also do a barrel aging program tucked up under the rafters.

I really appreciated Clay taking the time to give an in-depth tour; it was one of my favourite experiences of the whole trip!

The next day we headed into the city to do some sightseeing before checking out more breweries in the afternoon. Hoyne was first on our list for the day and while they don't have an actual tasting room license you can “sample” their beer by donation to a local charity. I’ve had Hoyne in bottles before but was surprised how good everything tasted fresh out of the tap. This trip really helped me realize how having beer direct from the source is the best. By the time bottles make it out to my small-town liquor store they have been sitting for several weeks – or even months if business is slow- and can lose a lot of their flavour. The top three were the Summer Haze Honey Hefe, Down Easy Pale Ale, and Hoyner Pilsner.

We bought a bottle of each to take away with us and headed across the yard to Driftwood.

I was so excited to go to Driftwood; they were on my “mustsee” list for this trip. You can imagine my disappointment when I walked up and discovered the tasting room was closed. Here's a tip: if you're planning a beer trip over a holiday weekend check to see which breweries are closed and plan accordingly to avoid crushing heartbreak. A worker from the brewery on his lunch break noticed my distress and suggested we come back tomorrow – which wasn’t possible as we were heading to Salt Spring first thing in the morning. He told me to wait a moment, went into the brewery and came back with three ice cold bottles of Fat Tug fresh off the bottling line. I never got this fellow's name, but God bless you, Sir! Hungry, we headed over to Canoe brewpub and got a seat on the patio right off the water. If you're in Victoria on a sunny day, don't miss the opportunity to do this; it was wonderful.

Sampling their lineup of beers we noticed a distinct similari-

Ian Webster with Coal Harbour awards ne, which I found out later is because Sean Hoyne was the original brewer at Canoe, and then moved on to start his own brewery 12 years later.

Phillips Brewery is an iconic destination and, as the first brewery I ever visited, it played a strong role in my development as a craft beer fanatic. I never get tired of hearing the story of how Matt Phillips started the brewery by maxing out as many credit cards as he could, then living and working in his brewhouse. The DIY spirit of this amazingly successful brewery has probably inspired at least half of the breweries that have popped up in BC since then. They run an organized tour 5 days a week for a small fee, which includes samples and a keepsake tasting glass. It was interesting to hear how they are launching an on-site malting facility with plans to use locally grown and malted grain in all their beers.

Also exciting was the Fermentorium Gin and Tonic line, as the next best thing to a cold beer in the summer is a G&T! We quickly headed up to Category 12 Brewery just before closing time. I hadn't tasted any of their beer before, and was excited to try something completely new. Again we were lucky as Karen, who owns the place along with her husband Mike, was behind the tasting counter and gave us an in-depth introduction to their brews. Apparently they have been blazingly popular since they opened. After trying their beers (which since have won several awards) it was easy to see why. Karen informed us she was more into the Belgian beers while Mike is partial to hops; their brews were a balance of these two styles. All were delicious, but Insubordinate ISA stood out in particular.

After all this drinking we were very hungry, so we stopped by Canada’s oldest brewpub, Spinnakers, on the way home. It was tough deciding on what to include in our tasting flights as there is a dizzying array of options, both beer and cider, to chose from. We had a great seat by the window and looked out at the bay as we enjoyed our dinner. I couldn't resist picking up a few specialty chocolates on the way out which we enjoyed around the campfire later that night. The spicy bacon truffle was amazing!

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WHAT'S BREWING

We were up brutally early to catch the Salt Spring Island ferry, but it was a sunny day so that made up for it. It must have been brew day at Gulf Islands Brewery (makers of Salt Spring Island Ales) as the forest was filled with the delicious smell of malt. The beers were delicate, and took on an air of English subtlety rather than West Coast edge. The Dry Porter, Golden Ale and Heather Ale were our top three, and we bought a few bottles of each to bring home.

On arrival in Vancouver we had just enough time to check out Dogwood Brewing, an organic brewery that created a buzz with their Kickstarter campaign. Claire and Brendan, the owners, were behind the counter so it was nice to hear directly from them about their style. As a home brewer it was inspiring to see a female brewmaster, and hear about the European inspiration she had for her recipes. The malt-forward beers seemed to have a feminine touch to them, and I especially enjoyed the Unite Red Ale collaboration beer brewed on International Women's Collaboration Brew Day. Next up was Brassneck. I loved the rough wooden interior, and all of the beers really pushed the limits of their stylistic category. We tried all 11 beers on tap, each one tasting better than the next. Changeling is a rotating sour and this week they had one made with Viognier grape must. Coming from a grape-growing family I was really intrigued by this as it blurred the lines between beer and wine. Brassneck is a top destination now almost every time I'm in Vancouver as it’s always exciting to see what new creations they have come up with!

Yeast Van was our destination for the next day, and the first stop was Storm, the oldest independent brewery in Vancouver. I loved the mad-scientist vibe, and we were impressed to learn that all of the strange and wondrous flavours are completely natural and made in-house. As well, James, the brewmaster and owner, has fabricated much of the brewing equipment from scrap. The place is part brewery, part industrial art project. The growler-station beers change on a daily basis; our top 3 on this visit were the Gin and Tonic, Vanilla Whiskey and Basil IPA. .

A few blocks away was Doan’s Craft Brewing, which had just opened a few weeks prior. The best art of the trip was the tasting room mural by Ola Volo. Her artwork also adorns their bomber bottles. Their beer is inspired by German tradition, and is more malt-focused than hoppy. We liked everything on tap, but enjoyed the Rye IPA the best. I was sad to hear we were a little too early to try out a German IPA made with Hallertau hops, and will be checking back with them again to see what's new.

Close by is Powell Street, a small brewery that has quite a few quality beers on their line up. The tasting room is welcoming with interesting art and a viewing window looking into the brewery. The staff were quite knowledgeable and friendly, and we took our time going through the lineup of beers on tap. Top for us were the Grisette, a tart and refreshing lowABV saison, and the Ode to Citra which is an IPA lovestory.

This place may be small, but they are brewing some solid hits and it is absolutely worth checking them out in person.

We headed over to Coal Harbour on invitation from Ian, a brewer we had met at a beer festival a few weeks earlier. This is a production-only brewery, so it was cool to get behind the scenes and check the place out. Probably best known for

their 311 Helles lager, they have also been doing some oneoff bomber bottles – which we discovered are hand labelled and capped with the same equipment I use at home! We tried some of the lager fresh off the line, and checked out the rotating staff-brews in the Keezer. It seems like a really fun place to work; they even have a basketball hoop in the yard!

I had scheduled a tour at Parallel 49 later that afternoon with lead brewer, Danny, who I had met at the BC Craft Beer Awards the year before. Here's a tip – if you have a big tour planned, try not to drink too much at other breweries first!

We had a very in-depth 3 hour tour, but I have to be honest, I was a little inebriated and some of it went over my head!

Danny is full of knowledge and loves to share it with fellow beer-lovers. What stuck most from the tour is Parallel 49’s commitment to quality; every aspect of the brewing process reflects this value. We tried several brews straight from the tanks, and I was most interested to hear about the ‘continuous brew’ method for their sour beer.

The next day we hit the road to head back to the Okanagan and check out a few of the local breweries, joined by some friends. Martin from Bad Tattoo gave us a great behind-the-scenes tour of their large facility in Penticton. He honed his love of beer at Kettle Valley Station Pub, the local craft beer hub, and the food at Bad Tattoo reflects his first career as a chef. We had a lovely lunch of various wood-fired pizzas then headed into the brewery to taste some brews direct from the tanks. They are quite popular after being open for just a short time, and it's easy to see why. Martin really knows his stuff, so if you have the opportunity chat him up about what’s currently brewing.

The final destination of our trip was Cannery Brewing's new facility. At the time of the tour it was just completing construction, and it was interesting getting a sneak peek at the new digs. They had outgrown the space at the historic Cannery building, and took the opportunity to have a new location custom built on Ellis Street in Penticton. Tin Whistle has now moved into their old space, making use of the existing set up. Patt and Ron have been running Cannery Brewing for over 15 years now; before that, they ran The Country Squire in Naramata for over 20 years, which had a huge following locally. Patt gave us a great tour of the spacious new facility and explained the brewing process in plain language, which was appreciated by my non-beer geek friends! I have since frequented the new location many times since it opened, and love the creativity that having a larger brewery has allowed them to explore. As well they have also started hosting musical and other community events in the tasting room, so if you’re in the area stop by and see what’s happening that week!

Since I did this tour, several new breweries have opened in BC, and I am already planning future trips to explore as many of them as possible. I got to see so many different styles of creating beer, everything from the mad-science of Storm brewing, to the high-tech labs of Parallel 49. What struck me most was the willingness of staff at almost every facility to take time out of their busy day and speak to us about their love of craft beer. So if you need a getaway this year, grab your growlers, pack your tent and get out there to explore!

Look for more BC beer touring facts and info in the Summer 2016 issue of What's Brewing. - Ed.

and refreshing, the perfect beer with which to rejuvenate and refresh as weather turns warmer.

The light smell and strong orange peel flavors give this brew a unique flavor that screams refreshment at the beach, the golf course or anywhere in the summer sun. The citrus notes of orange and lemon with light malts make for a beer that can be consumed within seconds on a hot summer day.

Four packs of 473ml tall cans at most private liquor stores throughout B.C. For growler fills & off-sales, visit Moon Under Water 350B Bay St. Victoria

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WHAT'S BREWING

>> Event Review by BRIAN K. SMITH Jan 2016 | Portland, OR

F

irst off, let’s take a look at two Oxford definitions for collaboration: 1) Something produced in collaboration to reach a common goal 2) (the more sinister version): Traitorous cooperation with an enemy

The Oregon Craft Beer website states, “This celebration of Portland craft brewing showcases the camaraderie, innovation and collaborative spirit that helps place Portland at the global forefront of handcrafted beer and cider.” Seems like a good enough reason to get on a train from Vancouver BC and venture down south of the border to check it out!

On the East side of the Willamette River is a wonderful nest of breweries, many within walking distance and just across the river from downtown. The history on this side dates back more than 180 years, and is just as rich as that of the downtown core. From its beginnings of orchards and hay growing, the south, light industrial area of 20th century Portland continues to evolve today. The 21st century sees this historical area developing hip eateries, breweries, pubs and night spots.

Right in the middle of this new swarm of activity is Base Camp Brewery, a community leader in its 12th year of production. Mogan Tashea, Events Manager for Base Camp states, “We started BCBC as a way to combine our two passions, craft beer and the great outdoors—which aren't all that uncommon here in the Pacific Northwest. We've been lucky enough to bring a group of incredible people into the Base Camp family, and with a ton of hard work have been very fortunate to share our efforts with folks far and wide.”

That takes us to Collabofest—part of Travel Portland’s “Happening Now” campaign that runs through fall and winter months. A common element in the Portland beer scene is that many breweries collaborate year round with each other, so a festival to celebrate this was a sure winner. It is a daunting task to select the 18 out of a total of 67 breweries: a pairing party is held in October at Base Camp, where large and small breweries with a wide range of products are selected, then matched together via random draw. Once paired, the breweries would be returning for the festival in late January with two beers to serve at each station. Let the collaborations begin!

The weather certainly can be a bit of a concern in late January at an open air festival, but the sun did shine. We had a couple of heavy showers but as soon as the sun came out,

Collabofest 2016: what we saw Here's a sampling of the breweries that were paired up at random this year, and what they made!

Base Camp Brewing & Culmination Brewing: Street Steamin’ Common: assertively fruity Cascadia Uncommon using sacchra-caramel malts Ex Novo Brewing & Ecliptic Brewing: Midnight Black Gose w/ Pinot Noir-infused sea salt Nightfall Black Pilsner w/ cacao nibs and orange peel Burnside Brewing & The Commons Brewery: #nofilter: special addition of blood orange #nofilter: Sweet Heat, fermented with Brettanomyces Gigantic Brewing Co. & Stormbreaker Brewing: Something Brown: cacao nibs from Mana Chocolate The Love Van: chocolate and notes of caramel Breakside Brewing Co. and BTU Brasserie: Jack Burton: sweet and slightly spicy Wang Chi: kettle-soured wit beer Widmer Brothers Brewing & Fat Heads Brewery: Metal As Bock! You will kiss the goat!

Rauch You Like a Hurricane Smoked Dopplebock Occidental Brewing Co. & Hopworks Urban Brewery: Sticke Alt: German for “secret” HUB Doppelsticke: toasted biscuits, raisins and plums Cider Riot & Reverend Nat’s Hard Cider WTF There’s Palms in #PDXNOW? with sustainably harvested organic Wild Palm syrup

it was like we had shifted gears and were back in springtime. There were large open tents to protect against adverse weather, but mostly it was a very pleasant day. Under one of those tents was human floozball. You had to be there to see it!

This year there were 16 beers and a cider. Supplied were a stainless tumbler and a beer notebook with which to make notes after each tasting station. Each 4 oz. (sometimes maybe more) serving came with a big smile from each of the brewers. Somehow, with more than 1500 attendees, I felt like we were all part of a big, happy collaborating family.

Next issue: we visit 5 of Portland’s craft breweries in 'Bridges to Beer'.

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WHAT'S BREWING

Beer In Paradise M aui! Sun, Surf, Palm Trees, Endless beaches, Craft Beer… Wait! What? Yes!! Craft Beer.

On a recent trip to Maui I was delighted to discover not one but two craft breweries in full pro-

duction.

Maui Brewing Co. is well established and known all over Hawaii and beyond. The brewery was started in 2005 by exSan Diego native Garrett Marrero who spotted the one thing this beautiful part of the world was missing – lovingly crafted beer. Maui Brewing Co. (MBC) has recently moved brewing operations from its Lahaina brewery to a beautiful new facility in Kihei. This is a very large brewery compared to most Vancouver craft breweries and is beautifully designed with a gorgeous tasting room and a patio with views down to the ocean. MBC offers a very wide range of beers including lagers, ales, wheat beer and their famous Coconut Porter. After sampling a number of the beers on tap we settled in on the Lahaina Town Brown a very decent brown ale with a pronounced malty flavour. Also of note was a brand new porter, Ka’anapali Coffee Porter - the coffee tones were clearly part of the beer without being overpowering.

The brewery tour was very informative and entertaining.

Everything about brewing is challenging on Maui which, after all, is a tropical island located in the middle of the Pacific ocean, thousands of kilometers from the mainland. Sourcing the ingredients is a huge challenge. Neither barley nor hops are grown in any quantity in Hawaii and so they must be imported from the mainland. There is some potential to grow a limited quantity of hops on Maui in the cooler so-called Up

>> Simon backer Country region—literally half way up a volcano—but this is not a viable proposition at this time. So the brewers depend on imported pelletized hops. Yeast has been imported too, although the design of the new brewery included a small laboratory which has allowed for the culturing of yeast in-house.

Getting their hands on good ingredients isn’t the only difficulty that Maui’s brewers face. Maui is hot (duh!) so brewing lager with the requirement for cool storage through the slow fermentation provides a particular challenge. This is solved with insulated dual layer fermentation tanks. And it also explains the highly-visible and well-labelled glycol pipes running around the facility.

You will find Maui Brewing beer all over the island in restaurants and bars. However, MBC is an ambitious brewer and figured out early on that sales growth would depend on finding and developing an overseas market for their beer. To ship their beer long distances and have it arrive in good condition, MBC decided to focus exclusively on cans over bottles.

Cans have a number of advantages relative to bottles including being easier to cool, lighter and therefore cheaper to ship, and better at preventing spoilage via oxidation and/or excess light hitting the beer. The beer is canned on an automated canning line and loaded directly into refrigerated shipping containers. Due to their relentless sales efforts, Maui Brewing Co. products can be found in 15 countries and 25 states.

Sticking true to the original commitments of the owners, the brewery operates in a highly environmentally conscious manner. Solar panels provide most, if not all of, the electricity required to operate the brewery – there are even free charger

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points for electric vehicles in the parking lot. The spent grain leftover from the brewing process is shipped to local farms where pigs are said to be seen impatiently smiling as the delivery truck is unloading.

The 100% increase in the number of commercial craft brewers on Maui is due to the new boy on the block – Kohola.

The brewery was started by co-founders Ian Elumba (Chief Beer Officer) and William Ramirez (President), who migrated to Maui with his family after wanting a change from a successful IT career. It took a few years, lots of experimenting, and “a series of unlikely events” until late last year when the brewery took over the facilities vacated by MBC in the outskirts of the delightful old whaling town of Lahaina.

Kohola is the Hawaiian word for Humpback Whale which explains the whalethemed logo. The brewery and tasting room are very different from MBC’s new palatial surrounds. Funky is the word that comes to mind as you pull into their parking lot located at the back of small industrial park next to the brewery’s grain silos. Inside the cavernous warehouse that serves as the brewery, one corner is set up with a bar and some high tables and chairs. The staff

are so welcoming and personable, communicating a sweet feeling of ‘happy to see you ‘ and ‘wow – another new customer found us’. As we sat at the bar, William was patient in explaining the beers available. Having just opened in late December 2015 the brewery already offers seven different beers including a good mix of ales and lagers with a very decent porter thrown in for good measure. My personal favorite was

the Smooth Tide which had a surprisingly pleasant roasted barley old world ale flavour.

Kohola beers are currently only available at the brewery in the nice airy tasting room and via kegs in a few select restaurants in Maui. But the owners are working hard to make the beer more widely available across the island. It is, however, possible to take Kohola beer back to your hotel / condo / campsite in a growler.

Even growlers are different in Maui.

They say that necessity is the mother of invention so maybe I shouldn’t have been surprised to see a stainless steel insulated growler – picture a big growler shaped thermos flask for beer!

The Hawaiian islands have a long history of competing and often warring tribes. So maybe it was no surprise to hear that amongst Maui’s brewing community, there did not appear to be much love lost for Kona Brewing.

Located on Hawaii’s Big Island, Kona Brewing has been owned by the US mainland-based Craft Brew Alliance since 2010. Kona has a big presence in the Islands. Based on various comments I picked up, Kona seems to use ‘big brewery’ tactics to get its products placed in restaurants around Maui.

Needless to say these tactics are not friendly towards the smaller brewers and make it challenging for them to gain a foothold on their home turf. That said, MBC and Kohola are clearly very committed to making sure that Maui-created beer becomes another reason to visit this jewel of the Pacific.

If you have the good fortune to visit Maui, check out the expanding craft beer options on this island paradise.

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WHAT'S BREWING

Beers, Beaches & Breweries >> Kim Lawton

A

s we march into spring, the sound of craft beer bottle caps popping off can be heard as locals and visitors alike celebrate the mighty craft beer in the Okanagan.

Things really start hopping here in the spring as Okanagan Fest of Ale is just around the corner. This will be my 9thyear being involved with this well-loved craft beer event, which always marks the start of tourism season in our beach-front community.

The 21st annual Okanagan Fest of Ale is coming up on April 8th and 9th in Penticton. This year, there will be 50 craft breweries and 5 Okanagan-based cideries. Many of the breweries launch new seasonal releases and specially-produced cask ales at the fest. There are both indoor and outdoor areas with bands and buskers throughout. With twelve vendors, this is a chance to taste some of the food from Penticton, some offering special food and beer pairings.

If you’re coming in from out of town, check out www.festofale.ca for tickets and Sip and Stay packages starting at $109/ couple. Vine & Hops has created a special package from Vancouver, which includes transport, accommodations, fest tickets, an after-party, stops at Cannery Brewing and Bad Tattoo Brewing, and an optional wine tour. See www.vineandhops. ca/events/fest-ale-road-trip for details.

If you’re new to craft beer or want to learn even more about it, check out Joe Wiebe’s Craft Beer Revolution Seminar and Beer Tasting on Thursday April 7th, the eve of Fest of Ale. It will be held at Bad Tattoo Brewing. Tickets are $25 through EventBrite. As a bonus, everyone who attends will get a pint of a Collaborale called “Sloppy Joe”, which was made as a tribute to Joe by local breweries Bad Tattoo, Cannery Brewing, Firehall Brewery and Tin Whistle Brewing.

There are lots of other pre- and post-Fest of Ale events happening in the South Okanagan to make it a great weekend.

One that I recommend is the Murderers Row cask event at the Kettle Valley Station Pub in the Penticton Ramada. It’s on Saturday April 9th, immediately following the Fest. There will be 14 amazing BC Craft breweries each with a special cask for the event. Tickets are $30 and that includes your entrance, your first beer and a Murderers Row t-shirt. Tickets go on sale March 25th and it always sells out quickly.

Craft beer lovers will unite for a cask night and the Annual

General Meeting of CAMRA South Okanagan on April 20th.

The newest branch of CAMRA is approaching its first anniversary with almost 80 members, a recent website launch (www.camraso.ca) and online membership sign-ups and renewals. For other CAMRA BC members travelling here, show your CAMRA membership card and enjoy the local Okanagan CAMRA membership benefits.

Keeping in the craft beer festival spirit, the 2nd annual Great Okanagan Beer Fest is also quickly approaching. It will be held in Kelowna, another Okanagan lakefront community, from May 12th-14th. It will feature more than 40 breweries and a series of craft-beer events in the area, in addition to the main festival. There will also be a new Concert Series on the evenings of May 12, 13 and 14. Visit www.gobf.ca for more info and tickets.

Okanagan Fest of Ale 2015 While you’re in Kelowna, be sure to visit Tree Brewing and help them celebrate their 20th year of brewing. Make sure you also head to BNA Brewing, and if you happen to be in Kelowna on the last Tuesday of any month, they run a fun, yet informal, BNA Beer Club featuring cask beer, dinner and beer chat.

And in new news in Kelowna…..I’m excited for the opening of Kettle River Brewing. They are aiming to open in May. The Okanagan’s newest craft brewery will focus on fresh and barrel-conditioned beer. Visit their new tasting room for growler fills, bottles and samples.

If you like craft beer, this is a great time to be in the Okanagan. Until next time, cheers.

Kim Lawton is President of CAMRA South Okanagan, Marketing Director at Cannery Brewing and Okanagan correspondent for BC Craft Beer Month. Follow Kim @DogLegMarketing.

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Coastal Currents >> Paddy Treavor

F

or many craft beer lovers in urban areas, having an almost-overwhelming selection of great BC beers to choose from is a given. When I lived on Commercial Drive in Vancouver, I had both St Augustine’s, with their (at that time) 40-plus taps, and Tangent Café, with their 14 taps, within 300 metres of my front door. Not to mention that I had two amazing, craft beer-oriented private liquor stores within five minutes’ walk, stocking hundreds of great craft beer selections.

When I decided to move the family to Powell River three years ago, I knew Townsite Brewery was brewing solid beers, but I also suspected that, due to the isolation of the place and the fact Powell River is a mill town long accustomed to drinking mainstream lagers, my craft selection would be severely limited. I was pleasantly surprised that Townsite’s beers were available almost everywhere, from the local bowling alley to the Legion to my local dive bar which features only two taps (one being Blue); however, as I suspected, variety beyond the local brews and macro-lagers was nonexistent.

Fast forward three years and I have to say the Craft Beer Revolution is alive and well in PowTown, and if variety is the spice of life, things are beginning to heat up here in a town that is much more diversified and open-minded than outsiders would imagine.

When CAMRA Powell River was founded in 2013 and started

to advocate for getting more variety in town, I can remember locals asking me if I was not worried that Townsite would be angry with me for trying to talk my brewery friends from the Lower Mainland and Victoria into getting their beers on the liquor store shelves and pouring from local taps. Little did these folks know that Townsite Brewery was working with me to bring their craft cousins into the local market and were keen to get more variety in town.

“I believe competition is healthy,” states Townsite’s Director of Sales and Managing Partner, Michelle Zutz. “I believe it [competition] makes us better and is good for the consumer as well. [It] gives folks more opportunity to try what is out there, and gain an opinion on craft product, which in turn helps all of us.”

“When someone falls in love with a brewery and brew, they share the product, they buy the product, they post about the product and they rave about the product. Guess what, people trust their friend’s advice, which means craft beer sales soar, which in turn affects us all.”

To help foster this attitude of healthy competition, as well as to introduce some of their BC craft beer peers to Powell River and their beers to local consumers, Zutz and the rest of the

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Townsite Brew Crew, along with CAMRA Powell River, promoted and participated in a series of events last Fall at a local pub, Savoury Bight, entitled Beer Wars.

CAMRA Powell River to help build their BC craft beer portfolio and Duke’s has a selection that could hold its own in the big city.

The event saw Townsite invite a rival brewery to town to pit one of their beers against a Townsite beer, head-to-head, in a blind taste challenge, with the winner being judged by those in attendance. At stake were bragging rights and a tap in the pub for the next month. The events proved overwhelmingly popular, with each of the four events in the series selling out.

The visiting brewery personnel were somewhat surprised by the support for the events and how vibrant the craft beer scene is in Powell River. All now have their beers on local beer store shelves and have had their beers poured in local craft-friendly establishments.

“We continue to grow with the increased interest in all craft brewed products,” states Vajai who often brings in craft beers for regular special tastings to help introduce locals to different brands and beers.

One of those local craft-beer-friendly establishments is The Coastal Cookery, located on the south end of the main strip in town on Marine Drive. The eatery is relatively new, having opened its doors in June 2014, and features ten draft taps, making it the biggest draft selection in town. Coastal has quickly become the go-to place for visiting craft beer aficionados wanting to dine out. It is the first place I recommend to my craft-loving friends and the great menu and amazing view only enhances the experience. To date, I have had no complaints about the recommendation.

Coastal started out somewhat conservatively, with all Townsite taps, but has slowly-but-surely branched out. Their current tap list includes offerings from Brassneck, Dagaraad and Parallel 49 (two taps) as well as Townsite (4 taps), Merridale Cider and a locally produced Raincoast Kombucha for those wanting something non-alcoholic. Coastal has also had beers from Storm Brewing, Hoyne, Red Truck, Persephone, Whistler and Driftwood, and all have been well received. It may not sound like much to the jaded and spoiled Vancouver craft beer crowd, but considering there was virtually no craft beer in town four years ago, having such quality brews on tap is really attracting attention in town.

“Customers were asking, so we listened” explained Coastal`s owner, Sarah Salome. “Although the town is very loyal to Townsite, the craft beer opportunities from around BC are endless, and our guests wanted the opportunity to try other small breweries on draught as well as Townsite.”

Salome stated ”it is not easy at times to get smaller craft breweries interested in supplying beer to Powell River” but with some help from Townsite Brewery and CAMRA Powell River, they have managed to make connections.

“Townsite Brewing is so supportive of craft beer in BC they have helped us with introductions in the industry and really put us on the map as a craft beer community,” she continued.

Just around the corner from Coastal, another relatively new business has embraced craft beer fully and completely.

Duke’s Liquor Store opened in August of 2014 and initially had only about 30 craft beer SKUs available in their massive store. Today Duke’s boasts more than 200 craft beer selections, including some of the hottest limited releases in BC, and features BC beers heavily, with more than 20 BC breweries represented.

Duke’s has been totally open to bringing in new breweries and has expanded their craft focus to BC ciders and artisan spirits. Manager Evelyn Vajai has been working closely with

“The end of craft beer is NOT near,” proclaimed Vajai who has plans to further increase her shelf space to bring in a bigger craft section.

There are others catching on, and craft beer taps and beers from around BC are showing up around PowTown. The local BC Liquor Store has a decent selection and they continue to tinker and bring new products in to try when they are requested. I have heard there is a plan to open a 24-tap establishment and there is chatter about the need for a brew pub in town. Capone’s Liquor Store is also bringing in great beers and is open to testing the market.

It will be interesting to see where Powell River is in another three years. It's exciting to be part of the growth and discovery that is occurring locally.

“Next we need a brewpub in Powell River; the town is crying out for it,” states Zutz, secure in the fact that Townsite is fiercely supported by locals.

She is even touting she will be first in line, but knows she will have to be fast as I will be racing there at the speed of light to welcome any new brewery to town the minute it opens its doors.

Paddy Treavor has been President of two different CAMRA BC branches. Self-described hophead, craft-beer advocate and wannabe political reporter. Read more from Paddy on VanEast Beer Blog.

Back Yard Hop Growing cont'd from page 28

Drying Find a room that is free of wind and light, and where bugs won’t get in. You’ll need to lay the hops on a window screen or some other apparatus that allows air flow to the top and bottom. Turn them daily. This takes 2-3 days. Now weigh, label and vacuum-seal them for the freezer until you're ready to brew.

Winter Sleep If it’s the first year for your rhizome(s), let the entire plant die back before you cut it a few inches from the ground.

After year one, after harvesting, cut it at the 3’ mark and let that die back before reducing it to about 3”.

That’s it. They’re pretty easy to grow and don’t need too much TLC if you follow the basics. Happy growing!

On HopsCanary.com, Lynn writes about our beer related travel around the world, beer festivals, local beer events and other beer topics of interest.

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Out and About P

>> Scottie McLellan Scottie and his Senior Moments eople think of seniors in many ways; characteristically, not as founders of the craft beer movement.

Love it.

In truth, we pioneered this Movement, with other beer lovers, none of whom knew each other existed ‘till Spinnakers opened with John Mitchell as landlord behind the bar. The best beer stories of my life come suddenly with good beer. Immediately, all the real Victoria aficionados, we all found each other.

Those good old times had just started; we had CAMRA evolving; meetings in Pioneer-Beer Victoria ; all word of mouth; fighting for variety, selection, choice, flavor, the works. We took abuse; mocking; and insulting behaviour, just for openers. Tough sluggin’ looking for real beers; asking for it, demanding it.

Victoria oldsters are still gathered close in this new beer generation explosion. They Make it Real for me.

Beer Fest in Victoria I see hundreds of you about the crowd; always great to catch up.

Parksville Untapped, Feb 2016 I never miss this event. It’s civilized, entertaining, and showcases what’s shaking in the region. Great high end foods, excellent Beach Club staff. Every year more and more beer folks; lots of great questions; lots of great ales.

This year’s breweries of interest: Hoyne, Red Truck, Driftwood, Howe Sound, Red Arrow; White Sails, Steamworks, Central City, 4 Mile, Stanley Park, Vancouver Island, Whistler, Longwood, Phillips, Russell, Tofino, Wolf, OK Springs. Let’s say each one of these had a beer I would certainly drink.

A new trend at festivals is more and more cider and hard liquor. Still we concentrate on the beer and cider and thanks to all who participated. Parksville-region beer is on the go.

At this event there is a rating sheet for beers by consumers; which is fun for consumers; while tasting of course. Good show: Beach Club Resort.

See you on the road somewhere!

VanBrewers Agm Update Since the winter moved east, the 2016 annual VanBrewers AGM popped up!

The VanBrewers got busy with their spring cleaning by voting in their 2016 Elective, sharing some awesome home brews and buzzing about their new up and coming programs and events.

Welcoming in the 2016 Elective is President, Scott Butchart; in the Administration seat, Nathaniel Senff; Matt Anderson is responsible for Competitions; Adam Chatburn is covering

Membership; Jesse Emmerson will be chairing new Presentations and Meetings; and the 2016 VanBrewers Tresurer is Dave Haywood.

Upcoming highlights to look forward to are the 2016 VanBrewer’s Awards, and presentations on Women in Brewing, Evaluating your Beers, Mead and other exciting topics at VanBrewers meetings to come.

- Sheridan Mohammed | Photo: Brian K. Smith

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The Brewed Awakening guide to B.C.’s new breweries >> Jan Zeschky Jan Zeschky of The Province is well known for maintaining a public web-based list of up and coming and/or recently opened places to refresh yourself with on-premises craft librations in BC. But there's a chance you haven't seen it. Just in case, here's are the links to all of Jan's handy notes, so you can update your summer Staycation BC beer touring plans with up-to-the-minute changes. ** Argghh, crap, hand me that white-out and book another night at that hotel. **

Y

ou know how this intro goes by now: beer writer is staggered by the number of new breweries still opening up, when he was worried about the possibility of a bubble way back in 2013.

So let’s fast-forward to the interesting bits: In 2016, another TWENTY-EIGHT breweries look likely to open in B.C. Some of these have been on the radar for more than a year, while some of them only announced themselves a matter of weeks ago. As always, there are rumours of several more. But if all the projects listed here open their doors before year’s end, we’ll be looking at almost 140 breweries across the province.

What’s interesting about this latest crop of craft creators?

Perhaps most encouraging is a first and second craft brewery for Prince George, but there’s also an overdue surge in Kelowna and along the Sea-to-Sky corridor, while brewhouses continue to pop up in the Fraser Valley like so many stainless steel mushrooms.

And it’s all go in B.C.’s smaller communities. Craft beer is increasing its reach across the province, with breweries on the way for 100 Mile House, Campbell River, Chemainus, Port Alberni and two (2!) in Sooke. Which all make for yet more excuses to plan a staycation/beercation this year.

Latest Rumours Silver Valley Address: Maple Ridge (TBC) Contacts: Facebook, silvervalleybrewing.com Projected opening date: 2017 The people: Three Maple Ridge homebrewers—Kevin Fulton, Dennis Smith, and Jesse Enders—are hoping to make the jump to professional brewing.

Hathi Brewing Address: Abbotsford (TBC) Contacts: Facebook, Twitter, hathibrewing.com Projected opening date: 2017 Stay tuned to Jan's web page for more.

With thanks to Mike’s Craft Beer, The Growler and The Thirsty Writer

Recently opened and upcoming ‘A’ Frame Brewing Company, Squamish Andina Brewing Company, Vancouver Beach Fire Brewing & Nosh House, Campbell River Boundary Brewing Co., Kelowna Broke ’n Rode Brewing Co., 100 Mile House Chaos and Solace Craft Brewing Company, Chilliwack Coast Mountain Brewing, Whistler CrossRoads Brewing, Prince George Faculty Brewing Co., Vancouver Field House Brewing Co., Abbotsford Foamers’ Folly Brewing Co., Pitt Meadows Kettle River Brewing Co., Kelowna Luppolo Brewing Company, Vancouver One Duck Brewing Co., Squamish Parkside Brewery, Port Moody Prototype Brewing Co., Coquitlam Riot Brewing Co., Chemainus Savoy Hotel Brewpub, Nelson Skeena Brewing Company, Terrace Sooke Brewing Company, Sooke Sooke Oceanside Brewery, Sooke Starkhünd Brewing Company, Kelowna Strathcona Beer Company, Vancouver Trading Post Brewing, Langley Trench Brewing & Distilling, Prince George Twin City Brewing Company, Port Alberni Twisted Shark Brewery, Aldergrove Victoria Caledonian Brewery and Distillery, Victoria Whitetooth Brewing Company, Golden

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BUSINESS OF BEER

Vancouver Southsiders gather in The Belmont Bar before Whitecaps FC's opening day 2016 match at BC Place

Beer League: Part II

>> Jeremiah Thunderfoot >> Images: Brian K. Smith The new wave of craft-centric sports bars

I

n Part I of Beer League, we discussed how Vancouver’s Alibi Room famously rejected sports bar culture by refusing to bring (working) televisions into the bar. They weren’t alone; try walking the Yeast Van circuit (OK, yes, you can use your bicycle) and look hard for a flat panel TV. Sorry, no Nascar for you.

Of course, you wouldn’t be looking for those TVs, because ‘Sports Bar’ isn’t what you think of when you picture the new wave of craft beer tasting lounges. Despite the prominent place professional sports holds in Western society, the modern taproom has evolved as an oasis of urban culture bereft of good ol’ hockey fights on Saturday nights.

But then, why would you go to a craft beer bar if you were looking for sports? Surely, nobody with sufficient taste so as to crave the finer beers in life would wish to waste time that could be spent confabulating with a craft colleague about rocky heads, on the Nashville Preds instead. Not to mention the utter un-sociability of two friends staring at a wall-mount rectangle when they could be pretending to show interest in each other’s lives (all the while gazing into the rectangle in their right hand, but that’s not germane here).

That last paragraph was a question. The answer: it turns out that there are humans out there that actually enjoy BOTH OF handcrafted ales and big-league sporting entertainment.

Witness the testimony of Paul Sabourin-Hertzog, Director of

Internal Communications with the Vancouver Southsiders, the original supporter club forWhitecaps FC. He is active on both fronts. Where do folks like Paul go to get hopped-up libations along with their game-day elations and frustrations?

It’s well known that the Southsiders meet before games at Doolin’s, an Irish pub and sports bar on Granville Street. In 2014, the business group that manages Doolin’s (and associated properties) rebranded the room underneath, formerly The Cellar, as The Belmont Bar. The Belmont’s gentrified tap lineup is aimed more accurately for many of the folks in our supporter group who enjoy better beer. Doolin’s itself is still packed on game day, but the discerning drinker can often be found downstairs at The Belmont enjoying the expanded craft tap list and more knowledgeable beer service.

Doolin’s & the Belmont Bar: Interview with Kate Bobroske see page 46 >> Other noteworthy Whitecaps supporter pubs have included Mark James Group’s Big Ridge Brewing in Surrey–formerly the South Of Fraser home of the Southsiders–and Devil’s Elbow Alehouse, a property of Howe Sound Brewing, recently doing similar duty for the Curva Collective. Of course, since those two locations are owned by brewers, beer selection is

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not an issue. Rain City Brigade, the ‘Caps’ third fan group, has tended to meet at Library Square. Victoria fans have often met at Yates Taphouse. All of these are great options with respectable tap lists.

OK, so that’s where some of the soccer nuts meet. But soccer nuts are already eccentric and fussy. How about regular blue collar guys that like wrestling? How about the sports you like (if you’re thinking hiking and racquetball, you’re not following me: we’re talking pro sports on TV here)? We can’t tell you to not watch your UFC at the No. 5 Orange or Shark Club Vic, but we can tell you that there are other craft-savvy options that pack a flavourful punch on game day or fight night. The trick is to find a place that truly knows both their craft beer selection and understands the sports fan.

Armin Sodhi co-founded 12 Kings Pub (12th & Kingsway, Vancouver) in Fall 2014, precisely because he saw the need for a place that is good at both. The bar under the old Biltmore Hotel was in need of new ownership a few years back, and Armin’s ownership team made the move based on a vision of a sports bar with nothing but craft beer. This gritty East Van location has never been associated with the type of clientele that patronizes nearby Mount Pleasant outlets like 33 Acres and Brassneck. Sodhi and gang decided to keep the blue collar vibe going by retaining the pinball machines and dark tavern interior theme, completely anathema to the modern craft lounge ethic. The crowd that comes there loves it.

A similar, even more extreme, experiment was conducted at Amber Jack’s back in 2009, in the hotel formerly known as the Surrey Inn. Alongside beers from nearby vendor Russell Brewing, AJ featured kegs from import Brooklyn Brewery (!) alongside many outstanding BC brews. The clientèle never did fully adopt the new beer list, and that outlet has since closed. Yours truly has amusing memories of having to explain the tap list to one unforgettable server, who was unable to conceal her loathing for the new, snobby savoir bière approach.

Of course, given that we’re currently enjoying a craft beer revolution, most pubs and bars in North America are at least aware of the trend, and many if not most have begun to shift to upgrade their beer menu. Malone’s Social Lounge and Tap House in downtown Vancouver has made the strategic move of changing their website’s title, as displayed in Google’s listings, to “Malone’s Sports and Craft Beer Bar”. Clearly the move is on in the massive sports-friendly pub and bar sector to appeal to changing tastes of beer drinkers, likely driven by the need to please the fickle but crucial Millennial audience.

It would be simple to conclude that there’s no need to call attention to outlets like those above simply based on the existence of TVs and craft taps, since hundreds of places in BC now have some of both. But for the true sports fan who’s also a savvy beer hound, “some” isn’t enough. Fans want the sound on during games, with lots of TVs, channels and beers to choose from. Malone’s claims “38 Rotating Taps”, which is likely enough to make the sporty craft fan happy. Other chains like Donnely Group and Joseph Richard Group are doing a great job in some properties as well. Most sports bars are still feeling their way.

12 Kings, with 12 taps dedicated to nothing but craft, is an ex-

12 Kings Pub: Armin Sodhi Armin Sodhi took over what is now the 12 Kings Pub (12th & Kingsway, Vancouver) in Fall 2014, and introduced 12 taps of craft beer into a Kingsway sports bar. What’s Brewing caught up with him to find out how the concept is working out.

You have 12 beer taps at 12 Kings. All of them are allocated to craft beer. Why? I wanted to support local beer. Also, craft beer just tastes better, and it's fresher because it's locally made.

Why did you start a craft sports bar?

All of the founders of 12 Kings are fans of both craft beer and sports. It was hard to find both in Vancouver at the time. Why couldn't there be a good craft beer sports bar?

How did previous patrons take to the change in beer lineup?

We knew there would be people that wouldn't be into craft, so we reserve one tap for a house lager. Our top seller is Coal Harbour's 311 Helles, aka 12 Kings Lager. Our #2 seller is our 'house IPA', Play Dead by Yellow Dog. We do have bottles of Bud, not only to pacify certain patrons but also because it's mandatory to have this in order to be listed as a Whitecaps Supporter Pub. We also sell Corona and Stella. Believe it or not, some people just don't want to drink from a cup or glass; some people really want to drink their beer from a bottle.

See also CAMRA Vancouver’s spotlight of 12 Kings by David Perry, at camravancouver.ca/12-kings-pub ample of a location that’s walking the talk. Customer education is part of the burden, and they’ve accepted it. Big Ridge in Surrey, with only the house brew on tap for lager, knows all about this as well. The Belmont, connected with sports bar Doolin’s upstairs, is a similar proposition. Sacrifice is involved on the part of the brewery or bar, because one can’t expect long-time patrons to adapt their palate to suit what they might perceive as some hipster trend.

Raise a glass to these pioneers who have recognized that leading the way with a craft-focussed beverage lineup is worth the investment.

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Supporters on the march to the opening day 2016 match at BC Place

Game Day notes with Kate Bobroske of Doolin's and the Belmont Bar Formerly known as The Cellar, the room underneath Doolin's Irish Pub was re-introduced in 2014 as the craft-forward Belmont Bar. We touch base with Marketing and Partnership Manager Kate Bobroske to learn more about the crossover between craft beer and sports at Doolin's and The Belmont.

WB: Doolin's is well-known as the home of the Vancouver Southsiders, as well as being home to other sports fans.

How important is this type of community involvement from your group's point of view?

Kate: Community involvement for us is very important.

We are a family owned business and our owners reside in the area, they love it when our venues have a chance to bring people together to support something so positive as sports in Vancouver. We have been the pre and post-game meeting point to the Vancouver Southsiders since the beginning and we always try to make them feel at home in our venues.

WB: What motivated the change to a craft-friendly tap lineup at The Belmont, and how has the reception been?

Kate: To be honest, we love craft beer ourselves and we just really wanted to create a venue that we wanted to hang out at and that we believed in 100%. We are constantly rotating our taps to keep them interesting and fresh (while keeping

our guests’ favourites of course), so every time you are in there is something new and exciting to try.

So far, people LOVE it! We have had nothing but positive feedback and surprise from people when they realise what a large selection we offer. We are proud to say that we offer the largest draught craft selection on Granville Street; something that we feel the area was missing.

WB: Soccer fans in the UK often visit the pub before matches, and beer is an integral part of football culture there.

Would you say that Whitecaps fans tend to be beer-focussed drinkers as well?

Kate: Absolutely. I think it is part of the Southsider culture.

Everyone gets together pre match at our venues, connects with one another over a beer (or three ;) and gets excited for the game. When they all march to the game from here, there is a real sense of community and fun.

WB: Have you perceived any difference in beer preference – ie, craft vs. macro -- between soccer supporters and other sports patrons (eg, Canucks, Lions, NFL fans)?

Kate: I think Vancouver in general is becoming more craft focused, there are so many wonderful beers available now, so there has become a real interest to seek out variety. I would say that soccer fans are probably the most craft focused of the three though.

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supporting soccer & craft beer The correlation between beer and sports is obvious, but local craft beer geek culture is not necessarily aligned with professional sports. As detailed in Beer League: Part I, the exception to this rule is the odd overlap between Vancouver Whitecaps supporters and craft beer enthusiasts.

In that light, What’s Brewing caught up with Paul Sabourin-Hertzog, Director of Internal Communications with the Vancouver Southsiders supporter group. Aside from applying his formidable writing talents to an ongoing series of classic pre-game emails, Paul can be seen at ‘Caps matches in his role as Capo, enthusiastically directing chants in the ‘South Side’ of BC Place.

WB: You are an avid ‘Caps supporter who is also a craft beer fan. How much overlap do you notice between those two interest groups?

Paul: There’s quite a bit of overlap between craft beer fans and soccer supporters, no doubt from our penchant for spending time in pubs watching our beloved teams. But even further than just enjoying the wide varieties of craft beers and ciders, many supporters are actively involved in the culture around craft beer. There are Vancouver Southsiders members that are or have been in leadership positions within CAMRA, members that are heavily involved in Vancouver Craft Beer Week and other industry events, as well as of course members who are brewers or employees at local breweries themselves.

WB: ‘Caps supporters gather before each match to apply liquid cooling to their throats in locations such as the Belmont Bar, 12 Kings Pub and Devil’s Elbow. From your experience, are these fans content with traditional macro beer choices, or are they helping drive the demand for more interesting taps?

Paul: As with any large group there will be a wide range of tastes, but overall it seems that there is a great appetite for the sheer variety that the craft beer scene provides. There’s also a social aspect to it as well. We’re discussing the new seasonal offerings or new breweries right along with the latest results from around MLS or European leagues. And of course I’m personally much more likely to linger for another pint after an away game viewing if there are fresh and quality beer choices available where the supporters are gathered.

WB: How do you feel about the change in beer selection at BC Place in 2015?

Paul: I don’t usually drink much beer in stadium – a combination of being put off by the inflated cost and a habit of being busy with supporter business when I’m at BC Place. I usually prefer to have a couple of pints at Doolin’s or the Belmont Bar before the march to the match and leave it at that.

But those that I know who do are pleased with having more choices from local breweries. However I can say that last year at Whitecaps FC 2 matches, the Southsiders’ and other fans’ appetites for better quality beer rapidly depleted the stocks of the local craft brews. A common complaint at the rail near the away bench (when we were taking a break from heckling

Paul Sabourin-Hertzog.

Courtesy Duncan Nicol / Vancouver Southsiders the Thundercaps’ opponents) was that the concessions were out of IPA by halftime. We weren’t often willing to lower our standards to the macro brews on offer, except in the real heat of summer.

WB: How would you say it compares to the selection in Seattle and Portland stadiums?

Paul: Both Washington state and Oregon have done well encouraging businesses to support their local brewing scene and it shows through in their stadiums. Both Seattle and Portland have craft brews from local breweries on tap all over their stadiums rather than just being available in cans or at limited locations as is the case in BC Place. Hopefully we will see similar options available here in the future, as there’s definitely interest in having more craft beers on tap at Whitecaps home games, and we’re not happy to be lagging behind the other Cascadian teams in any aspect.

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WHAT'S BREWING

Tony Dewald: Scholar, Drummer, Brewmaster

>> Mallory O'Neil

L

istening to Tony Dewald speak about beer makes you think that he’s been brewing his whole life.

While 26 years in the wild and wooly world of craft certainly qualifies one as a veteran, it turns out he’s had an equally interesting past life as well.

Two things you might not know about Tony: he has a degree in Business Administration, and he’s a retired rock ‘n’roll star. After graduating with his BA, he and his buddy Gerard Van Herk started up 1980s “grungeabilly” group Déjà Voodoo in hometown Montréal. Tony suggests that Canadians over fifty just may have heard of this formerly well-known band, which toured extensively including Europe. Surprisingly, this activity wasn’t considered as work experience when, after a well-spent twenties, he came home and started looking for a post-rock and roll job. Although he had his BA, his only real work experience to date was serving coffee.

Reflecting on the state of the craft beer industry as it was 26 years ago is tough for a couple of reasons, one being that it was largely unknown back then, and the other being that I wasn’t actually born yet. In any event, knowing that Tony needed a job, his friend Joel Manning from Mill Street Brewery in Toronto called him up and offered to teach him about beer. After this, one of his early brewing jobs was home in Montreal with Les Brasseurs RJ.

In 2001 Tony came to Vancouver and started working for the Mark James Group, who (in case you’re not familiar with the business side of beer) own places such as The Distillery, Yaletown Brewing Company, and Big Ridge Brewing Co. In 2001, while working at now closed but never forgotten Dix BBQ and Brewery, Tony became a seminal contributor to the birth of the modern Vancouver craft beer scene when he helped initiate a cask programme. Thursday Cask Nights at Dix would become the cradle of CAMRA Vancouver.

After a good run at Dix and other Mark James group outlets, Tony moved on to brew at Aldergrove’s Dead Frog Brewing.

Now, by this point Tony was what some people might call a triple threat: scholar, drummer and brewmaster. However he soon left Dead Frog to pursue yet another craft: wine making. For three years he studied “the art of barreling and blending.”After he excelled at that (one can only assume), he returned to brewing, first back at Dead Frog and then more recently at Abbotsford’s Old Abbey Ales.

Before joining Trading Post Brewing, Langley’s first craft brewery, Tony had a lot of experience under his belt and felt he needed to work with a truly authentic brewery. Paul Verhoeff, co-founder of Trading Post, reached out to Tony to bring him on to the team and Tony accepted, sensing that the people with this company truly love beer first and the

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dollar second.

Tony calls Trading Post a “contemporary brewery”.

He touches on local Cicerone and brewer Chester Carey’s definition to explain what he means: “a contemporary brewery delivers a consistent experience.” As an example, Tony references Vancouver’sBrassneck Brewing: “it doesn’t matter what you’re ordering, they’re all good.”

Tony’s goal at Trading Post is to “present a line-up of Tony circa 1983 beers that are in the newest style.” He has the freedom and ability to use the highest quality ingredients from around the world. The ingredients will express the beers and reflect his opinion that beer is “as fine a beverage as wine might be.”

Like those of any other artist, Tony’s creations have become an expression of his own personality. The ingredients he uses and final products he creates are not by chance. Every beer has a story. As part of Trading Post’s mission to pay tribute to Langley’s history, Tony was left to ask himself, “How do I create authentic flavours from the 1800’s?” Their new creationCap’t Cooper’s Cranberry Ale is one such example: cranberries were important to the founding of the township and continue to be important to local farmers as a major world export. Tony’s ale uses about 400 pounds of cranberries per 1,500 liter batch.

Three Bears Breakfast Stout, a collaboration withRepublica Coffee Roasters in Fort Langley, also ‘taps into the local’ to create a beer that is very appropriate to drink before noon.

Trading Post, Tony says, is “hyper-local.” Langley is a part of the Lower Mainland where food is actually grown and harvested, and the folks at Trading Post intend for the brewery and their planned bistro in Fort Langley to “be that bridge to show that there’s a lot available out here.”

In the new brewhouse He can’t emphasize enough how perfect Langley is for a brewery location. Not only has Trading Post brought delicious craft beer to Langley, but they’re bringing business to local farmers as well. Tony understands local, because he lives in Langley and actually farms blueberries and raspberries himself. On this day, he sports the classic flannel and jeans look, but with a surprisingly hipster side-part haircut.

The man is much like his beer: authentic but trendy.

Mallory is a lucky Port Moody resident, journalism student and fan of craft beer.

The opening day team at Trading Post

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WHAT'S BREWING

BUSINESS OF BEER

Granville Island Goes Green F

GIB Gives The Green Light To Green Energy ans of the West Coast craft beer and nature-loving lifestyle take note: earlier this month, Granville Island Brewing announced an initiative that ostensibly makes them the first brewery in British Columbia to choose 100 percent green electricity and 100 per cent green natural gas for their operations.

The basis of the announcement is a partnership with Canadian green energy marketer Bullfrog Power. According to a news release, GIB will be “avoiding 100 percent of the emissions associated with the energy used by its brewery facilities.” Under the agreement, Bullfrog Power’s generators will put 100 per cent clean, pollution-free electricity into the Canadian power grid to match the amount of conventional power that Granville Island Brewing’s facilities use.

Bullfrogpowering, as Bullfrog likes to call it, means paying a fee over and above one’s regular power utility in sponsorship of an energy displacement program that pushes “green power” onto a grid to offset the usage of regular power by the customer. Power supplied by Bullfrog’s partners might include low-impact hydroelectric or wind, amongst other sources. Bullfrog uses part of that customer revenue — both residential and commercial — to in turn support the development of green energy suppliers in Canada, including solar and biofuel.

GIB General Manager Dave Nicholls says that the brewery has been working on ways to raise their green game for some time. “We were doing a number of small and meaningful sustainability initiatives, such as sending spent grain to farmers, and sourcing local ingredients for our Honey Lager and Raspberry Ale.” GIB has also participated in a bottle

pool in which glass is recycled up to 10 times before being broken down. Recently they’ve invested in small things like changing the taproom’s lighting to LED, and larger things like upgrading equipment to keep it working efficiently.

When it comes to environmental responsibility, “We have to walk the talk”, says Nicholls. So GIB has been looking at moving to cans instead of bottles for some of their packaged line, due to the lower environmental impact cans may represent. Other changes in attitude might include skipping the use of cups at beer events. He talks about the value of raising internal awareness amongst their staff, as well as public awareness of small things folks can do, such as filling reusable growlers.

“Here in Vancouver we’re living the West Coast lifestyle and appreciating what we have around us”, says Nicholls.

“We wanted to do more to help, so we started looking for a bigger initiative. Committing to renewable energy with Bullfrog Power is the latest step in Granville Island Brewing’s sustainability journey.”

Sustainability is a subjective term; trying to put one’s finger on the meaning of the term typically leads only to debate.

In a manufacturing context, it’s probably not possible for stakeholders to agree on a method to reach full sustainability. Certainly brewing is known as an endeavour that gobbles extensive resources, especially water. The activity can involve the use of caustic cleaning chemicals. The only truly green beer you can buy, one might say, is the type you should avoid on March 17th.

Here in BC, Turning Point Brewery has marketed their Stanley Park brand for years as “Sustainably Brewed”, noting

SPRING 2016 that they have “one of the only brewery-owned wind turbines in North America”. Their claims have drawn criticism from some of the craft beer blogging community. West Coast folks take greenspeak seriously, and if the talk is just for show, they’ll call businesses on it.

Brian MacIsaac of Crannóg Ales is well known in BC craft circles for his ability to offer a solid rule on the topic, which can be loosely quoted as “if you plan for continued growth, you’re not planning for sustainability”. As noted by Kelsey Klassen in The Growler, Brian says, “Because we have a finite world, we have to realize that to start a ‘sustainable business’ you have to start with a growth-cap strategy. You have to have an end in sight – a sweet spot where things are getting looked after, employees are getting looked after, and you have enough of an income to continue doing what you’re doing, but you don’t constantly grow.”

Certainly a publicly traded company like GIB’s parent (via Creemore Springs) Molson Coors, would seem to require continued growth in order to satisfy its shareholders. Within the corporate structure, however, there may indeed be people whose purpose is to move the needle forward in terms of lessening environmental impact. Case in point: Jamie MacKinnon sports the job title Global Sustainability Senior Manager at Molson. Nicholls singles out Jamie for his role in the Bullfrog initiative; having a person who sits on the senior brewery’s global team for sustainability was instrumental in guiding this solution.

Of course, the Bullfrog decision could be interpreted by cynics as a didactic command from above. In fairness, it should be mentioned that GIB is the leader in making this move, at least within its corporate bretheren; other Molson divisions are not yet clients. GIB is Bullfrog’s first brewery customer in BC. Granville Island’s commitment falls within Bullfrog’s “Steward (1,000 – 4,999 MWh or 7,000 – 34,999 GJ or equivalent combination)” level.

Bullfrog counts amongst its clients other Canadian brewers such as Steam Whistle, Sleeping Giant, and Beau’s All Natural Brewing, all of Ontario, as well as North Brewing Company of Halifax. Locally-represented Craft Beer Market, based in Alberta, has also gotten aboard for their beer operations.

“There is a premium cost to Bullfrog Power, but we felt it was worth it” remark Steam Whistle’s co-founders Cam Heaps and Greg Taylor.

Clearly, one upside of having Vancouver’s first microbrewery make this move is the impression it might leave on small and medium players in the BC brewing space, given the implied leadership role at play here. More importantly in the big picture, a name like Granville Island may help residential users become aware of alternative power options and greening programs. It seems that both GIB and Molson understand the value and legacy of Granville Island’s brand and are seeking ways to steward it responsibly.

GIB’s new ‘Powered by Pints’ initiative goes further than just their Bullfrog account. They’re challenging Canadians to host a ‘Mingle in the Dark’ party in which they power off all lights and electronic devices, and enjoy craft beers in an eco-sustainable manner by candlelight. Tonight they raise a toast to their new program’s launch at the first Mingle party (event details below). It seems only natural to wish them more power in their drive to consume less.

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Riot Brewing Co. Announces New Head Brewer Riot Brewing Co. is set to be Vancouver Island’s newest brewery, scheduled to open this Spring in Chemanius, BC. Riot was co-founded by life partners Aly Tomlin and Ralf Rosenke, both brewing industry veterans, together with (new life partner) Morgan Moreira. Riot’s Head Brewer has just been revealed as Fabian Specht from Surrey’s Central City Brewing Co., and the namesake to CC’s beer, The Fabulator. With the blessing of acclaimed Brewmaster Gary Lohin, Fab will leave Vancouver and head to the island to raise a Riot.

Aly Tomlin “Riot Brewing Co. is super stoked to announce the hiring of Head Brewer Fabian Specht. Fabian will be joining the Riot Squad in Chemainus BC in March 2016, leaving his present brewing position with Central City Brewers and Distillers. Riot Brewing Co. would like to thank Gary Lohin and his production staff at Central City for their tremendous support and assistance through this transition.”

Fabian Specht said: “I would like to thank all my friends at Central City Brewers and Distillers for all their support over the past 8 years, and my friends at Riot Brewing Co. for an awesome opportunity. Most of all I would like to thank Gary Lohin. You have been a true inspiration, friend, and a great leader over the years. Your passion for world class beer has not wavered over all these years and I find that truly inspiring. I remember the days sitting on the sundeck of Sailor Hagar’s brewpub (in the mid to late 90’s) with my brother and commenting, “Wow! This guy is such a hophead!” This was before I even knew Gary, and I had already fallen in love with his beers and beer style. The day I got hired to work in the brewery at Sailor Hagar’s (a couple years later), was one of the most exciting days of my life. I knew that I would grab onto this opportunity and never let go.

It was a big learning curve in the beginning (and always is).

The detail to which every ingredient and process in beer making can be analyzed still fascinates me. I hope to take the passion that Gary and the rest of the Central City crew has for making excellent consistent brews, to my new brewing family, Riot Brewing Co. Thank you Aly, Ralf and Morgan of Riot Brewing Co. for believing in me. I am so excited about my future in the beautiful town of Chemainus, and I really appreciate the trust you have invested in me. I hope I can help fulfill your aspirations, which line up very nicely with my personal vision of classic, sessionable, flavourful and delicious beer. And a special thank you to all the hard workers at Newlands Stainless – the Riot brewhouse looks amazing!

Thank you, I’ll take good care of her!”

A variety of different beer styles will be available in draught, 6-pack cans, and 650ml bombers. Riot Brewing Co. will, as well, have an on-site lounge with a growler fill area. Tours and simple food options will also be available. Take a look around the brewery yourself here in this video produced by Shaw. - Mallory O'Neil