Archive for July 2015

Iron Brewer: The planning begins

July 23, 2015

Yes, it’s that time again. The Master Brewers’ Association of Canada (MBAC) has just released the list of ingredients for the 2015 edition of the Iron Brewer competition.

For those of you who have joined this channel since last summer, the MBAC provides 15 brewers with identical bags of ingredients. Each competitor must make at least 10L of beer using only the ingredients provided plus brewing water. (Just like Iron Chef competitors don’t have to use every ingredient on the pantry table, Iron Brewers don’t have to use every ingredient in the bag.) The beers are judged, the scores are toted up, and one brewer is crowned the Iron Brewer.

Since there are always more than 15 brewers interested, names are drawn from a hat, with the exception of last year’s 1st, 2nd and 3rd place finishers, who are given a bye into the next competition.

Here are the ingredients in the bag this year:

Base Malts:
Czech Pils, OIO 2-row, Weyermann Vienna, Simpsons Pale Ale Golden Promise

Specialty malts:
Briess Smoked Cherry Wood Malt, Bairds Carastan 30/37, Chocolate, Simpsons Light Crystal, Simpsons Double Roasted Crystal, OIO Toasted barley, Weyermann Carabelge, Crisp Clear Choice, Harvest Malt & Hops

Hops:
Admiral (13.6% AA), Celeia (4.3), Pilgram (9.0), Jarrylo (14.8), Pekko (15.4) + whole leaf from Harvest Malt & Hops & possibly Winterbrook Farms

Yeast:
Belle Saison, Munich Classic wheat, Abbaye belgian, S23 Lager, US05 Ale, Fermentis Abbaye

Special Ingredients:
Oak Chips, Sarsaparilla, Whirlfloc

There may be some additional ingredients added by the end of next week. I have until the end of September to brew at least 10L of beer with only the above ingredients + brewing water.

Does anyone have suggestions on what type of beer I should make?

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Back to Victoria: Craig Street Brewpub

July 3, 2015
Swan's

Swan’s: still unvisited

After Elaine dragged me out of Phillips’ tasting room, I checked my list of breweries and brewpubs in Victoria that I hadn’t visited. Hey, only one brewpub remained: the venerable Swan’s Hotel.

Swan’s, a combination of boutique hotel and brewery, has been around since 1989. In years past, I had quaffed ale in their brewpub, but had never seen their brewing operation.

Alas, I never made it past the receptionist. Brewers are busy people, don’tcha know, they can’t just have anyone walk off the street and bother them. No, it really didn’t matter that I write a beer blog. Neither did I gain any traction by showing her my list with every name checked off except Swan’s.

So, Swan’s remains on my “to be visited” list. Guess I’ll have to call ahead and make an appointment next time I’m in town.

houseboat

Only $350,000…? Hmmm.

(Update: Since my visit, another brewery has opened up in the Victoria area, the curiously named Category 12, apparently started up by a scientist who is turning his homebrewing hobby into a business. So now I have two places on my list.)

lunch

How can one visit Fisherman’s Wharf and not eat seafood?

It was still morning, and seemed a bit too early to head back to the Comox Valley, so we drove down to a part of the Inner Harbour called Fisherman’s Wharf. This part of the harbour is home (literally) to several dozen gaily painted floating houses. (“Floating houses”, not “houseboats” — apparently houseboats have their own engine for moving from place to place — these houses have to be towed from mooring to mooring.) We saw one for sale for only $350,000 (plus $970 per month in mooring fees, but interestingly, no property taxes, which makes sense since you’re floating on the ocean). For a brief moment, I imagined myself living down by the Inner Harbour. But there’s all of those pesky tourists (like us) gawking at your house every day and wondering out loud about living down by the Inner Harbour. Besides, was I ready to eat seafood every day?

Craig Street

Craig Street Brewpub, on Craig St.

With that in mind, we sat down and ate some seafood. Mmmm, maybe I could live like this.

And then it was time to head back up-Island. Of course there was a massive traffic stoppage at the narrow Malahat Pass — a multi-vehicle accident right at the summit of the pass had traffic stopped in both directions for over an hour. In fact it took so long to get over the pass that we decided to stop for some refreshments in Duncan, a small town just north of the Malahat.

pale ale

All hail Arbutus Pale Ale!

And where better to stop than Craig Street Brewpub, which predictably is located on Craig Street.

Constant readers of this blog will know that when I come across a well-made northwest pale ale, I rejoice. And at Craig Street, there was cause for rejoicing. All thoughts of traffic stoppages were erased by a pint of Arbutus Pale Ale, an unfiltered, aromatic gem. A small pizza and a sharing plate of panko-crusted crab cakes definitely left us gruntled.

(I’m assuming that since “disgruntled” means unhappy, “gruntled” must mean the opposite, right?)

brewhouse

Shiny brewhouse with a surprising amount of space

Unfortunately the Craig Street brewer was not at work when we were there, so all I could do was gaze through the window at the brewhouse, which seemed to be about 10 hL. Everything looked nice and shiny, and I was surprised at how much room the brewhouse and fermenters had. As I have mentioned before, often brewpub equipment is shoehorned into spaces so small, the brewer has to add “contortionist” to his or her resume in order to be hired.

120 kph

Check out the speed limit sign: 120!

But alas, we really had to get back to the Valley. As we hit the long straight stretches of the Island Highway north of Nanaimo, we got a pleasant surprise: the speed limit, which had been 110 km/hr (70 mph) the previous day, had been upgraded overnight to 120 km/hr (75 mph). Wheee!

 

Back to Victoria: Phillips Brewing

July 1, 2015

After visiting CANOE and Lighthouse, you might think that I had already enjoyed my fair share of beer and beer talk. And normally you might be right. But here’s something you might not know about Victoria: ALL the downtown shops and stores close at 5:00 p.m. That means there’s very little to do except walk  down to the harbour and watch the seagulls. Or look for a restaurant or bar. And drink beer. And talk about beer.

tapas & beer

Hoyne Pilsner and a shared plate

Luckily, Elaine & I have experienced Victoria’s early closing hours, and we did what we have done on several occasions in the past: we had dinner at one of our favourite spots, the Tapa Bar in Trounce Alley. Trounce Alley is one of those impossibly cute tourist draws, a narrow Victorian alley chock-a-block with tiny but trendy shops. And the Tapa Bar has been there as long as we can remember, well before tapas (shared plates) became popular.

Looking for a good all-round beer that can pair to a lot of Spanish-inspired dishes, I decided on Hoyne Pilsner, made just a few blocks away by Sean Hoyne and his crew. It turned out to be an inspired choice, the crisp noble hops giving an extra oomph to each of the locally-sourced garlic-spiced sharing plates.

latte

Perfect latte

Our dinner only emphasized how much Victoria (and frankly, a lot of BC) is a foodie heaven. Even in a small restaurant, everything always looks and tastes so good. The next morning, even a latte in the hotel bar was presented with a sense of calm perfection.

Over our caffeine fix, Elaine discussed what to do and where to go before we had to head back up Island. First up, we decided, would be Phillips Brewing.

What is your emergency back-up beer? You know, when you’re in a restaurant that only has the standard mix of American and European lagers courtesy of AB Inbev, MolsonCoors and Heineken? Thankfully, when I’m in British Columbia, I usually don’t have that problem — even in restaurants that don’t carry a lot of craft beer, I often find Phillips Blue Buck on the menu, a well-balanced northwest-style pale ale with a bright nose and a snappy finish with a that goes well with a variety of dishes. It also happens to be Phillips’ best-selling beer.

Phillips Brewing

The funky exterior of Phillips Brewing

Matt Phillips opened the doors of his new brewery in nearby Esquimault in 2001 as the only employee, and quickly made his hoppy beers a mainstay of the northwest craft scene. Two moves later, and the brewery, now located in Victoria, has over 40 employees. And although the brewery makes many styles, it still has something of a reputation for beautifully bitterness — Phillips brewers have never been afraid to add another handful of hops. Or two handfuls.

organ

Bottle organ

The exterior of the present location has that funky, eclectic “what should I do with these spare parts?” sort of exterior. The tasting room is likewise rather funky, complete with an organ made with beer bottles. And although it was empty when we entered at 11 am, that didn’t last for long — over the next thirty minutes, a variety of locals and regulars entered to get their growlers refilled.

We were greeted by Matt (not Matt Phillips who had founded the brewery, just Matt), who quickly poured me a sample of beer. Wow, for sure they aren’t afraid to use hops. As a matter of fact, of the 15 beers produced on a regular basis, no less than seven are what you might describe as hoppy.

DSC_0721

Lots of fermenters inside…

After a few more samples, Matt took us on a quick tour. And what we saw is pretty neat. The 30-hL brewhouse is certainly capable of pumping out a lot of brews each year, but it’s the number of fermenters I found impressive. We counted four rows of them, filling up what seemed to be all available space. In fact, they did take up all the available space — in a major expansion a few years ago, Phillips had to move some of their fermenters outside, something you usually don’t see at a craft brewery. In total, they had  46 fermenters on site when we visited.

external fermenters

…and more fermenters outside.

They also were one of the first Canadian craft breweries to can their beer, added a beautiful Italian rotary canning line during that major expansion. Over the past year, canning has become the fad du jour in Ontario, but was definitely not common at craft breweries even just three or four years ago.

Back to the tasting room for a few more samples — Matt seemed determined to get me to taste every one of the current beers on tap, and I have to admit, I didn’t put up much of a fight.

sample

Chocolate Porter + Raspberry Wheat. Amazing.

The best was saved for last, however: the final sample was a beer cocktail (a “beertail”?) that Matt made by mixing half Longboat Chocolate Porter and half Raspberry Wheat. The resulting colour was a beautiful chestnut. The nose was a decadent and heady mix of fruity chocolate. And the taste…

I fell to the ground, crying tears of joy.

It was with some difficulty that Elaine got me out the door, and only after I had purchased bottles of the Chocolate Stout and Raspberry Wheat in order to reproduce this magical ambrosia for friends and family.

 


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