Moody Ales

Guest Tap #14 – Oatmeal Stout From The Soon-To-Be-Open-For-Business Gibsons Tapworks!

For those of you that follow our Guest Tap series, you know that we take much pride in profiling the great beers produced by the homebrew community. This time, we bring you something a little different. Guest Tap #14 is a sneak preview into a lineup of commercial beers from Gibsons Tapworks, soon to hit the coastal community of Gibsons, BC.

As it so happens, it all started one night at Moody Ales. A friend of mine, Warren, sat in the tasting lounge with his wife, sipping beer, pondering a career change, when it came to him — open a brewery in Gibsons where much of his family already resides and where he can raise a family of his own. Warren approached me with the idea and a few bottles of his homebrew. Based on the quality of the beer and the questions he was asking it was clear from the start that he was going to make it happen. He teamed up with two partners, Neil and Geoff, and set about identifying a vision and set of values that would help them establish a brand and lineup of beers.

From there it was a familiar story: secure some financing, find a place, build it out — all the while fine-tuning the recipes. In order to get some hands on experience, Warren and Neil spent a good part of the summer at Moody Ales getting their hands dirty, pitching in wherever they could. It turns out they were so helpful that I don’t think we could have made it through the crazy busy summer without them!

DSC_0044sm     DSC_0033sm

The trio then spent the fall getting everything ready for the equipment to arrive. From personal experience I can say this is one of the most exciting yet stressful stages of the process. A lot can go wrong here but I am pleased to say that as of the time of this writing, the equipment is now in place, and all seems to be going well.

Despite being insanely busy, the boys found time to come over to the mainland and brew one of their recipes on our pilot system. For us, this was exciting as it was something we had talked about from the beginning and it meant they were getting really close to their launch date.

So without further ado, I present to you, the HWY 102 Oat Stout from Gibsons Tapworks. This beer has a smooth roast character with a touch of sweetness. The rounded mouthfeel is attributed to a healthy dose of oats and the slight chocolate roast flavour is a result of the roast barley and pale chocolate malts. With an ABV of 5.0% and IBU of 22, this is a beer you can sit down with and spend some time.

From all of us at Moody Ales, we want to congratulate the boys at Gibsons Tapworks for their incredibly hard work, and relatively short turnaround time on achieving their goal! We are excited to be launching this beer on their behalf and even more excited for the great beers we expect to see coming out of their brewery sometime in mid-February!

-Dan

PS: You can follow their progress, including their own blog series, at:

www.gibsonstapworks.com

www.gibsonstapworks.com/blog

https://www.facebook.com/gibsonstapworks/

https://www.instagram.com/gibsonstapworks/

Guest Tap #12 – Brian’s Sleepytime Kolsch

Oct. 1 2016

Our Guest Tap features rotating brews from collaborators including local brewers (professional and homebrewers), cooks, vintners, distillers, or whoever has a beer recipe that intrigues us. The Guest Tap brews are small test batches available only at our tasting room, so once we announce them, you’ll have to hurry in to try them!

Our last guest tap was a Weizenbock by Brian Menges, who is also the brewing mastermind behind this next guest tap: Brian’s Sleepytime Kolsch! I had a chance to sit down with Brian and talk beer.

Courtney: I know it’s only been five months since your last guest tap with us, but have you learned any new homebrewing lessons in that period of time?

Brian: I’ve learned that keeping things simple is better, and to not over complicate recipes.

Courtney: What are your current go-to beers?

Brian: Moody Ales IPA, Twin Sales Pilsner, Old Jalopy from Powell Street, and probably the Red Pilsner from Steel + Oak.

Courtney: Do you have any guilty pleasure beers?

Brian: Occasionally I’ll have some PBR.

Courtney: What was the inspiration for your Sleepytime Kolsch.

Brian: With the kolsch, I wanted to do something for the spring or summer, light and easy to drink. I was in the brew shop buying my ingredients and I thought, “let’s do something different!” so I decided to try it.

Courtney: Tell us about this beer.

Brian: The beer is light and refreshing with floral and herbal aromas. I kept the hop bitterness low to accentuate the sweetness from the chamomile, giving it almost a slightly honey taste. All in all, I’d say it is a great substitute for sleepy time tea!

Brian’s Sleeytime Kolsch has an ABV of 5.1% and an IBU of 25. It will be on tap Saturday, October 1st while quantities last in the Moody Ales tasting room!

– Courtney

Staff Bio: Ryan Drolet

Ryan Drolet

Many of us don’t get the opportunity, or have the bravery, to follow our dreams and find careers that cater to our passions — Ryan rejects these norms on a daily basis while juggling multiple passions and a family.

About Ryan

Having been a home brewer for four years, Ryan enrolled at KPU where he met our now Head Brewer, Robyn Guille, who later referred Ryan for a volunteer position at Moody Ales. Shortly thereafter, Ryan was asked to come on the team permanently and has been with Moody Ales ever since. While his job title may be Brewer, Ryan describes his daily responsibilities as making everyone laugh all the time (something I can personally attest to).

When he’s not brewing, Ryan leads a busy life being the father of two teenage boys. Ryan also has artistic pursuits like drawing and playing music professionally. If you have a keen eye, you may be able to spot a few of Ryan’s “soap sketches” around the brewery or get to hear his band, Puppycat (puppycat.bandcamp.com), gracing our stage on an open mic night.

Image-1 Image

Courtney: What kind of music can people expect from Puppycat?

Ryan: Weird instrumental rock theme.

What’s your favourite thing about working here?

The people that I work with. We have a lot of fun working together. They always laugh at my stupid jokes so I can’t complain about that.

What inspired you to pursue a career in the craft beer industry?

When I started home brewing it was really the only thing that I liked to do other than music that really grabbed me and I felt obsessive about it so I thought that was a good pursuit

What is your current go-to beer, other than one of ours?

I have favourites but I can never afford to buy them! I really like Daagerad’s blonde ale.

What would be the name of your debut solo album?

[laughter] This is hard. Well, I already did a solo album called “Trippin’ Wet”.

Who would you consider your work spouse?

My work spouse?! You’re gonna get me in trouble here. I’m in kind of a love triangle with Roxanne and Robyn.

The three R’s.

Greg will be in there soon, so it’ll be “GRRR”.

What is your guilty pleasure beer?

I actually do like bud.

Really?

It’s my favourite out of those types of beers.

“Those types of beers?”

Yeah, your big brewery, mainstream types of beers.

Let’s Get Weird

What’s your favourite donut?

I like old fashioned.

Okay,  say I brought in a box of donuts. And say I left them on the kitchen table and told you not to eat any of them until I got back, but I disappear for the day. How long would it take for you to disobey my wishes and eat a donut?

It wouldn’t take long. Probably in a couple hours I would’ve had them already. I would assess to see how important it was to actually save them.

If you were 2 inches tall and I threw you into the mash tun, how would you get out?

I guess I’d have to climb from grain to grain. Or ride up on a bubble if there was a bubble.

What did you want to be when you were a kid?

I wanted to be an astronaut. And then I discovered music and wanted to be a rock star. Almost succeeded. [laughter]

A penguin walks through that door right now wearing a sombrero. Why is he here and what does he say?

He’s here because he got tired of the cold weather and I don’t know… He’s been eating a lot of jalapeños to keep them from melting the polar ice.

Turning the Tables

Ryan: You sing too, right? If you had to sing a duet with someone who would it be?

Courtney: Ooh… I don’t want to say something obvious and I don’t think I would’ve gotten along with someone like Frank Sinatra (it’s very fitting that I’m listening to Luck Be A Lady as I write this article).

He’d have put the moves on you.

frank

Drawing by Ryan Drolet

I’ve been asked this question before and I always used to say Michael Bublé. But now, I think I’d have to say — and maybe it’s because I went to the concert recently — Josh Ramsay from Marianas Trench, he’s super talented.

I met him years ago. He was a nice guy! A guy I went to music school with married [Josh Ramsay’s] sister and so [my friend] used to play bass in his band before he became big.

I saw him once on Granville Island. I’m sitting there eating lunch and I see him walk by, a few feet in front of me. I wasn’t sure it was him but I’m thinking, “that’s got to be him, there’s nobody else that he could be!” He was walking with his grandma, which is so sweet, and my jaw was on the floor. They walked right by and I was just staring at them — it was pretty embarrassing.


-Courtney

Staff Bio: Robyn Guille

Robyn Guille

Have you ever wondered what it’s like to be a head brewer or how someone becomes the head brewer of a local craft beer establishment? I interviewed our very own Head Brewer, Robyn Guille to answer those questions and more.

Image 2

About Robyn

Robyn has been with Moody Ales almost since the very beginning (one month after opening, to be exact). Having started as a volunteer after being referred by Steel & Oak’s Jorden Foss, Robyn is now our Head Brewer. He does a little bit of everything, but his primary responsibilities include every aspect of producing Moody Ales beers from brewing and cellaring to carbonating and packaging. Robyn also handles most of our cask work (except our Special Bitter which is taken care of by Sho Ogawa). Robyn completed one year at Kwantlen Polytechnic University and has three and a half years of home brewing experience. He also has an undergraduate degree from the University of Victoria in Anthropology and Sociology.

Courtney: How’d you end up in brewing from anthropology and sociology?

Robyn: About two thirds through my undergrad, I discovered an archeological field called archeology of beer and brewing and I thought that was really fascinating. I started studying ancient beverages and alcohols. That got me really interested in beer and right around the same time, my oldest brother was getting me into craft beer so it slipped together pretty perfectly.

When you’re not working or home brewing, what do you do in your free time?

What do I do… a few things. I go for hikes every once in a while. I try to get out kayaking, get out on the water. Sometimes I just nerd out and play video games. I like to play board games with friends and family.

What kind of video games?

I’m into turn-based strategy games. I like playing split screen co-op games so I can sit on the couch with friends, have a couple beers and have some fun.

Why the craft beer industry?

It was something really fascinating and I think what I’ve always wanted to look for in a career is something that was kind of physical but also kind of intellectually challenging. I didn’t really want to sit in a cubicle or just be doing some mindless physical labour, so that’s where it looked appealing to me.

What’s your favourite thing about working here?

Probably the people. I work with great people… And the beer’s good too.

What’s your current go-to beer outside of anything by Moody Ales?

When I was living in Victoria it was the Lighthouse Tasman Ale, but in Vancouver here, it’s probably Steel & Oak’s Royal City Ale.

Let’s Get Weird

Would you rather fight one horse sized duck or 100 duck-sized horses?

[laughter] oh, the age old internet question. I think I would fight one-horse sized duck.

What strategy would you employ to fight said duck?

I would find the largest baguette I could find to distract him.

Would you rather never be able to drink beer again, or if every time you drank beer it tasted like the worst beer you’ve ever had?

That’s an unfair question! If beer didn’t taste good I probably wouldn’t drink it.

Would you be able to stay in a relationship with somebody who said that they hated beer?

Probably not, no.

Note: Thankfully Robyn is engaged to a lovely woman who does, in fact, have a passion for craft beer. 

If you were two inches tall and I threw you into the mash tun, what would you do?

I would probably drown because it’s pretty much like quicksand. I actually saw a meme about quicksand yesterday.

I’ll have to dig that up for your bio.

Image

Describe your high school self.

I was a floater. I wasn’t necessarily popular but I was able to mingle with different social groups. I was just kind of there.

What’s your favourite type of donut?

I think a long john.

Okay, so, say I have a box of long john donuts and I left them on this table and walked away. I tell you not to eat any before I get back. How long would it take you to eat a donut if I don’t come back?

I don’t know, ten or fifteen minutes? Depends on how hungry I am.

Would you blame  somebody else?

I’d fess up to it.

A penguin walks through that door right now wearing a sombrero. What does the penguin say and why is he here?

A sombrero…

Specifically, yeah, a sombrero.

[laughter] these would be really good spontaneous interview questions. Honestly the first thing that comes to my head is “Say hello to my little friend” but in a Mexican accent.

Right, right, of course. So why is he here?

He’s selling lollipops or something.

Turning the Tables

Because I am interviewing and writing bios for all of our employees, I give everyone an opportunity to ask me a few interview questions in return.

Robyn: I think I’ll ask the same question you just asked me

Courtney: The penguin question? Okay. That’s funny, that’s what Chris asked me too. My penguin is here because he got on a cruise ship, was aiming for Mexico, got off one stop too soon, and he’s wandered into our bar. He’s looking for a drink, so we get him drunk on beer and throw him in the kettle to wade around. That’s what my penguin’s doing in his little sombrero.

What do you like the most about working at Moody Ales even though you’re relatively new here?

It was the people for me too, that was the draw. It doesn’t feel like torture to come to work and I like the flexible culture here.

Yeah that’s definitely really appealing. Dan and Adam treat everybody with a lot of respect. One last question: what is your favourite beer outside of Moody Ales?

When I first started drinking, I drank Corona all the time — it was all about the Corona. And then I heard these horror stories about their processing plant and I stopped drinking Corona. So next it was Heineken all the time and then I went to Amsterdam and did the Heineken experience and geeked out there.

Super cool tour. I love that tour. Definitely one of my favourites, for sure.

Outside of our beers… I don’t drink a lot of beer outside of our beer. I drink wine, can I say wine?

Yeah that’s fair.

Too keep it local, I like Blasted Church’s Syrah and Burrowing Owl’s Cabernet Sauvignon.


There you have it, a peek into the mind of Moody Ales’ head brewer! Stay tuned for more staff bio’s.

– Courtney

Staff Bio: Chris Read

Chris Read

I thought it apt that Chris, our newest hire at the time of these interviews, be the subject of my first staff profile interview. Having only been at Moody for two days, Chris was surprisingly comfortable and candid during his interview — I have a feeling he’ll fit in well here.

IMG_9065

About Chris

Chris has been at the company for less than a week. He’s taking over for Greg as our delivery driver and, as he puts it, “miscellaneous helper”. Prior to working at Moody Ales, Chris was in a sales leadership position. As he rose through the ranks and became a leader within the company, he realized it was time for a change and quit his job to pursue his passion: making sustainable surfboards and surf-related products. Chis took this position as a means to support his 2 year old daughter who, as he puts it, “is starting to become really terrible, but [is] also still very sweet at the same time.”

I asked Chris what he does with his spare time outside of building surfboards and working here:

“I play a lot of hockey when I can.” he says, “What else do I do… yeah literally I roll around on the floor with my daughter just like, goofing around. I hang out with my family, we do a lot of travelling and garnish a lot of our wages to live music.”

The only thing that could possibly rival Chris’s self-proclaimed addiction to surfing is beer and nerding out on it. Naturally, when asked about his favourite part about working at Moody Ales, Chris cited the casual (and constant) offerings of beer samples and the warm welcome from the team.

When prompted about his favourite non-Moody Ales beer, Chris insisted that I rephrase the question to his top 3 beers. I obliged.

“I really like Deschutes’ Red Chair, on nitro if possible,” Chris starts, “I really like Lagunitas’ Day Time Session Ale and just the brand in general.”

Upon consideration, Chris submitted a third favourite: Out of San Deigo, Green Flash’s Le Freak, a Belgian Imperial IPA.

Let’s Get Weird

At this point in the interview, I began asking questions that Google spat out after a quick search for non-traditional interview questions:

Courtney: If I gave you $10 to buy me some chocolate milk, and it only cost $3, what would you buy with the extra $7?

Chris: And I could spend it anywhere?

Anywhere.

Oh boy. Um, I’d probably buy as much pizza as I can from Fresh Slice. [Laughter]

Fresh Slice only tastes good when you’re drunk!

Yeah, I know, this is true, but if I’m working at a brewery now… I guess that’s my final answer.

Would you rather never be able to drink beer again, or be able to drink beer but every time you drank, it would taste horrible?

[Pause]

I would rather not drink.

Who would win a fight between Spiderman and Batman?

I’m gonna say Batman. Way more money, resources, cool technology.

[sceptically] Yeah, okay, okay

Why, what do you think?

I don’t know, which iteration of Spiderman and Batman are you thinking of?

I’m thinking new age-y.

Like Tobey McGuire Spiderman? He would get his ass kicked.

No I’m thinking like… who’s that guy from American Psycho… Christian Bale as Batman. The guy’s got a ton of resources, all kinds of crazy spy gear… not spy gear but like super high tech armour. Tobey McGuire ruined Spiderman for me.

A penguin walks into that door right now, he’s wearing a sombrero. What does he say and why is he here?

Penguin… sombrero… walks in… [In a Mexican accent] “Hola amigo! Why is it so chilly in here?”

Turning the Tables

Because I am conducting staff interviews and writing profiles, I wanted to give everyone an opportunity to ask me a few interview questions. Chris asked me the first, middle, and final questions I asked him:

Chris: Tell me about yourself

Courtney: I did a six year degree in business for marketing and Human Resources! I met Adam when I was looking into doing consulting and he and Dan were working at Habanero together. Nothing came out of that, they didn’t have time to bring on an intern so I just went on my way. Two years later, it came up on my LinkedIn feed that Adam had started this brewery so I thought, “sweet! It’s only ten minutes away from me, I should go learn about the industry!” because I wasn’t sure I wanted to do consulting anymore. So I come in and I talk to Adam. He’s asks, “so are you graduating?” I said, “yes”, and he said “we’re kind of looking for someone too” so yeah, that’s kind of what happened. It was just good timing.

In my spare time, I play music. I play guitar, I play ukulele, I can play bass about as well as a guitar player can play bass. I know how to play a basic rock beat, but I wouldn’t call myself a drummer. And piano. I’ve played piano my whole life. I also knit, crochet and cross stitch.

Stitch and bitch!

Yeah, exactly! My cousin and I get together for stitch and bitch. What else do I do… I’m a rock climber!

Cool, cool. What kind of music do you like to play?

A little bit of everything. It ranges, like pop music to country music to indie music. Yeah, I think the only thing I don’t play is probably metal.

If I gave you $10 to buy chocolate milk what would you do with the extra $7?

I’d probably buy more beer, to be honest.

A penguin walks into that door right now, he’s wearing a sombrero. What does he say and why is he here?

He’s here for a party. His cruise ship docked in Vancouver. It was headed for Mexico, he got off one stop too soon, and now he’s going to have some beer with us!

Right on.


That’s Chris in a nutshell! Stay tuned for more staff bio’s.

– Courtney

Moody Ales Beer Battle Royale: Amber / Red Ales

Battle of the Amber/Red Ales

Are you ready to ruuummbbblllee!? What better way to start off the holiday season with a little friendly brew battle? Tuesday December 1, 2015marks Moody Ale’s first Beer Battle Royale! In this round, we’ll be bringing forward four uniquely different amber/red ales. We will have Roxanne’s “Red Light” Honey Red Ale, Dan’s American Red Ale, Robyn’s Ginger Red Ale, and last but certainly not least, Adam and Sho’s Chocolate Rye “Red” Ale. Who will rise to taste delicious malty victory and who will fall flat? (haha beer jokes)

Red Ale: primarily a catch all for any beer less than a Dark Ale in colour, ranging from amber to deep red hues. This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples.

BeerAdvocate

Here’s what they each had to say about their tasty creations:

What is the story/inspiration behind this beer? Have you made this red ale before?

Roxy: “The story of the Honey Red Ale started last November when I asked a friend of mine what beer he would like me to make for Christmas.  His request was for a red ale, which was a great request for me because it had never really crossed my mind to make that style.  Honey Red Ale had a nice ring to it and sounded delicious, so I concocted a recipe and tried it out!”

Dan: “I’ve always been a fan of red and amber ales. Back before the prevalence of craft beer I used to drink a lot of Rickard’s Red. Originally this recipe was an IRA (India Red Ale) because I was really into hoppy beers at the time. I certainly enjoyed it but some of my friends and family that weren’t so into hops thought it was too hoppy. I decided to convert the recipe to an American Red Ale (basically less hop bitterness compared to the original recipe). The hop profile is made up of additions of Chinook and Cascade used both for bittering and aroma. A healthy dose of both are used for dry hopping as well.”

Robyn: “I developed a fondness for traditional ginger beers while backpacking around the UK. I wanted to brew a beer with a nice ginger punch balanced with a sweet and malty body. Why red? I was on a craze with a newly discovered (for me) Carared malt at the time and was throwing it in everything.”

Adam & Sho: “Sho and I haven’t made this beer before.  I was inspired to make a red ale after reading about a grain from Best Malz called Red-X.  After committing to brewing a red ale I found out that everyone is currently sold out of this grain – but as they say – the show must go on!  I wanted to do something with rye and chocolate malt, with a hint of mint.  Sho and I chatted about this and he came up with a recipe which we tweaked a bit and ultimately brewed.  I was also partially inspired to do this to beat Dan in the Battle Red Ales. The beer tastes more or less as I expected, maybe not as sweet as I thought it would – but it seems to be more brown than red – which is why we called it Adam and Sho’s Chocolate Rye ‘Red’ Ale.”-Adam

“For the battle, Adam had the idea for a red ale with chocolate overtones, minty hop flavour, and a bit of spiciness from rye. I threw together the recipe, we revised it, and then the beer got brewed. Since it’s the newest and least established recipe, it’s kind of the dark horse in this race.”-Sho

Tell us about the beer and the ingredients used to make it:

Roxy: “When making this beer I wanted it to have a deep red hue, a nice malty roastyness with pronounced flavour and aroma coming through from hops and honey.  I’ve used a variety of malts in this beer including Chocolate, Caramel, Crystal, and Munich.  The hops used were Willamette and Cascade, and last but not least I added honey for a lightly sweet aroma.  I find the best way to enjoy this beer is to let it warm up ever so slightly and swirl it in the glass to really bring out the honey and hop aromas.”

Dan: “There are 7 types of barley used in this beer. The base is a blend of Canadian 2-row pale malt and UK Maris Otter, which gives the beer a nice underlying nuttiness. A combination of amber, dark munich, crystal, and chocolate malts contribute to colour and provide a balanced roasty caramel sweetness. Lastly, a small amount of flaked oats helps to round out the mouthfeel.”

Robyn: “The beer’s base is a American Red Ale with an addition of honey and fresh ginger in the boil. After fermentation more fresh ginger is added to the secondary to give it a bit more zip.”

Adam & Sho: “This beer is a Chocolate Rye Red Ale.  It uses pale malt, some mid coloured crystal malts and lots of pale chocolate and rye malts.  Northern Brewer hops provide a hint of minty-ness.  I think there may also be some holiday cheer in this one.”- Adam

“The beer’s got a good dose of rye malt for spiciness, a mild minty quality from Northern Brewer hops, and a large dose of pale chocolate malt for some rich, malty, chocolatey taste. It’s like a thin mint inspired milk shake re-imagined in beer form.”-Sho

If you had to choose any one else besides yourself, who do you think would win the battle of the red ales/ which red ale is your favourite (besides yours)?

Roxy: “What I love about this battle is each of the Red Ales is unique and completely different from the other ones!  If I had to choose a favourite it would be Robyn’s Ginger Red.  It’s the perfect comforting and delicious beer for this time of year!  Plus I am a sucker for ginger.”

Dan: “The other three red ales are all really good and I will be drinking my share of all three, but if I had to pick a favourite it would probably be the Ginger Red Ale. I’m a sucker for red ales and I’m a sucker for ginger so it’s only natural that I would gravitate towards this one.”

Robyn: “I’d say it’s a toss up between Dan American Red or Roxy’s Turn off the Red Light. Both are extremely delicious yet incredibly different.”

Adam & Sho: “this is a tough one, each of these beers is different and enjoyable in it’s own right.  I think I have to choose Roxy’s Honey Red though.  She’s brewed this a few times and I really like it, the honey comes through, it’s got a nice maltiness with balanced hops.”-Adam

“I think Dan’s red has some excellent hop aroma that keeps me drinking. But then Roxy’s red is infinitely drinkable. On the other hand I can’t think of any other beer than Robyn’s gingered red that I would rather have next to a large plate of Korean fried chicken.”-Sho

What are you brewing next? What will the next battle be?

Roxy: “I have a bunch of beers on the go at home so I’ll see if any of them pass the test to make at the brewery.  Maybe we can do a Battle Stout Galactica?  Whatever we do I’m pumped for the next challenge!”

Dan: “It’s hard to say when we’ll have another battle of the beers or exactly what that will look like. We have so many recipes to squeeze into our brew schedule so the stars may not align again for a little while. I do have a couple of other ideas for similar types of events so stay tuned…”

Robyn: “I’ll be brewing up a rauchbier, a smoked German lager. Hmm… next battle? I’d say a cask off perhaps?”

Adam & Sho: “I’ve been thinking a lot about Belgian quadruples – It’s the time of year for something big and sticky to keep us warm at night!  Battle of the quads could get a bit messy though!”-Adam

“I’ll be making a biere de mars, an amber farmhouse ale. I think I’m done with battles, maybe a reconciliation collaboration brew to mend our relationship.”-Sho

 

Now that you’re all enticed (and most likely thirsty), come join us at the launch of our first Beer Battle Royale right here in the Moody Ales tasting lounge on Tuesday December 1st! You’ll be able to sample all four delicious red ales in a beer flight and judge for yourselves! But hurry, because there is only one keg of each!

 

-Gabby

 

 

Guest Tap #10 – Novia’s Smoked IPA

Our Guest Tap features rotating brews from collaborators including local brewers (professional and homebrewers), cooks, vintners, distillers, or whoever has a beer recipe that intrigues us. The Guest Tap brews are small test batches available only at our tasting room, so once we announce them, you’ll have to hurry in to try them!

The Moody Ales Guest Tap program has reached double digits with Guest Tap #10. This batch of Smoked IPA was brewed on our pilot system by Novia Chen, a relatively new brewer, who along with her partner Sho Ogawa, are making a big splash on the home brew scene!

Here is the question and answer session with Novia:


Dan: How did you get into homebrewing?

Novia: Being a long-term beneficiary of my partner Sho’s homebrew and having participated in developing foreign extra stout for our first competition, I figured that it would have been even more fun and constructive towards the creation of the beer that we drink at home if I also brew.

Dan: How long have you been brewing?

Novia: I assisted in Sho’s brewing sessions from time to time, and did my first one-gallon brew of a farmhouse ale in May, 2015. We’ve worked together on 22 batches since.

Dan: Best and worst beer you’ve made at home?

Novia: Smoked IPA turned out to be my favorite, although our plum Oud Bruin got better reviews. All the beer that we’ve made is good so far!

Dan: Why this beer?  What was the inspiration?

Novia: For some reason, Sho and I really enjoy making odd-sounding or rare beer styles. The combination of smoked beer and IPA immediately grabbed our interest. Having just moved back to town from Connecticut, USA, I can’t deny that the east coast Dogfish Head 60 minute IPA made an impact on this beer.

Dan: Tell us about the beer and the ingredients used.

Novia: We went for simple malt bill: 2-row, dark munich and beechwood smoked malt. I decided on a mix of US and Australian hops that could bring forward citrus and stone fruit notes which were magnum, palisade, galaxy and topaz. Sho wanted super resiny hops, but we went with my plan.


Novia’s Smoked IPA comes in at 6.9% with an IBU of 43. The beer goes on tap at Moody Ales on Tuesday, November 24th and as with all the guest taps, there are only 100L of this brew, so get in and get it while it lasts!

-Dan

Guest Tap #9 – Redemption Cascadian Dark Ale

Our Guest Tap features rotating brews from collaborators including local brewers (professional and homebrewers), cooks, vintners, distillers, or whoever has a beer recipe that intrigues us. The Guest Tap brews are small test batches available only at our tasting room, so once we announce them, you’ll have to hurry in to try them!

The Moody Ales Guest Tap program lives on with the introduction of Guest Tap #9. This time around our guest brewer is not one, but two awesome home brewer’s Amy and Mathew.  Lovers of craft beer, Amy can be found working at the Lounge of our good friends Dageraad Brewing.

Inspired by a friend’s homebrew which opened their eyes to how good homebrew could be, they started brewing for themselves in March of 2015 – this makes the fact that they ran this brew almost on their own on our pilot system even more impressive.

Their worst brew to date?  A delicious IPA that didn’t carbonate – flat beer isn’t very good.  They say their best brew was the version of this CDA they brought us a a couple of months ago, the reason they we are here today!

So why brew a CDA? We’ll let Amy tell you.   “Quite honestly, it was inspired by a bar of soap that a friend made.  It was dark brown in colour, and smelled like lemon.  I thought I have to brew a beer like this!  With light citrus flavour on a dark malt base.  Voila!

This was a fun project.  Matthew was in charge of the malt profile, and after researching, he decided on Maris Otter, Crystal 30, and Carafa Special II

Amy came up with the hops varieties and schedule.  We used Cascade, Centennial, Citra and Sorachi Ace, in hopes that their citrus flavours would come through in the beer.
We were also gifted some lemon balm by some friends who suggested we might brew with it one day.  Well, they were right!  This was the beer that needed the lemon balm, and we were excited to incorporate it!”

gt9

We’ll be launching the Redemption Cascadian Dark Ale (CDA) on Tuesday November 3rd. As with all the guest taps, there are only 100L of this brew, so get in and get it while it lasts!

– Adam

Guest Tap #8 – Belles Big Hearted Ale

Our Guest Tap features rotating brews from collaborators including local brewers (professional and homebrewers), cooks, vintners, distillers, or whoever has a beer recipe that intrigues us. The Guest Tap brews are small test batches available only at our tasting room, so once we announce them, you’ll have to hurry in to try them!

The Moody Ales Guest Tap program keeps flowing with the introduction of Guest Tap #8. This time around our guest brewer is none other than our very own Julian Zelazny! Julian is a Master BJCP beer judge and a lover of craft beer. He can be found several nights a week serving beer behind the bar in our lounge.

With 31 years of home brewing under his belt, Julian is by far our most experienced guest brewer to date. He got into home brewing in 1984 with a desire to discover more kinds of interesting beer. He had traveled in Europe and saw how good beer could be but found the selection in North America very limited. Home brewing offered a way to reconnect to the beers that he had enjoyed in Europe. Julian’s latest batches have all been produced at the 4th Floor Brewing Company, also known as, his condo.

Julian’s best home brews? “I made some Belgian Dubbels that were pretty tasty. I won some ribbons in competition with that recipe. I also enjoy my IPA recipe (the same one I made at Moody) and my Belgian Pale ale. I made a Hefeweizen with fresh raspberries a few times that was very popular with friends and family.”

Julian’s worst home brews? “You don’t brew for as long as I have without making a few mistakes. I attempted a Pilsner many years ago that got infected with a lactobacillus bacteria and tasted like beer and sour milk. There have been a few other process upsets that spoiled the batch, luckily not too many.”

This edition of the Guest Tap features an IPA that Julian has playfully named the Belle’s Big Hearted Ale. It is an homage to one of Julian’s favorite IPAs. The Bells Brewing Company in Kalamazoo, Michigan makes a beer called Two Hearted Ale, apparently named for a trout stream where Ernest Hemingway used to fish. Two Hearted Ale is a big bold IPA with a pronounced citrus character that comes from liberal use of Centennial hops. “But lest you think the beer is all hop forward,” say Julian, “there is a strong backbone of barley holding it up with some Vienna, Victory and caramel malts. I lived in the US Midwest for 9 years and faithfully enjoyed Two Hearted at my favourite watering holes while working to perfect my recipe. I hope this beer is a passable representation of Two Hearted.”

We’ll be launching the Belle’s Big Hearted Ale on Friday, September 11th. As with all the guest taps, there are only 100L of this brew, so get in and get it while it lasts!

– Dan

Guest Tap #7 – Nerdberry Pale Ale

Our Guest Tap features rotating brews from collaborators including local brewers (professional and homebrewers), cooks, vintners, distillers, or whoever has a beer recipe that intrigues us. The Guest Tap brews are small test batches available only at our tasting room, so once we announce them, you’ll have to hurry in to try them!

It’s hard to believe that in only 10 months we’re already at Guest Tap #7! It’s been a lot of fun so far and we’ve been able to enjoy some really good beers!

For our seventh Guest Tap, we will be pouring the Nerdberry Pale Ale, a raspberry pale ale brewed by home brewers Joel and Trevor and our head brewer Dan.

Joel and Trevor’s foray into brewing is a fairly typical story.  Joel helped a friend brew a couple of time back in 1998 and always wanted to get into it. Trevor was thinking about getting into homebrewing because it was a great way to gain access to a large amounts of inexpensive beer. It was a match made in heaven! In the six years since 2009 the duo has brewed 27 batches and counting!

As with most homebrewers, the quality of the beer produced increases with experience. As Joel relates, “Our best beer is hard to pick, but it’s probably batch #26… the raspberry pale ale, which was the inspiration for the batch we made at Moody Ales”.

Other stand outs are the Christmas Ale—a holiday spiced dark beer and the Tennessee Oak Porter—a porter base with whiskey soaked oak chips added in the secondary.

“The worst beer was probably a dunkelweisen we made shortly after we started making double batches. We went through a run of a few batches with excessive DMS. Happy to say we never had any batches that were a total loss though: everything was drinkable and no one died or went blind!”

Joel had always wanted to make a raspberry beer. Back in the mid-90s Joel would drink a raspberry ale by Tall Ship Ales. They aren’t in business any more—they were a microbrewery in Squamish back in the day before craft beer was all the rage that it is now. But that beer made an impression because of the great mix of malt and sour fruit.

The recipe is very simple: mostly 2-row malt and very few hops. With recipe planning Joel and Trevor have learned that it’s important not to over-complicate things. So this is a basic pale ale with some very sweet raspberries added in the secondary. “We think it gives a nice balance and is very refreshing on a hot day.”

This beer came in at 5.6% ABV and a very hoppy 84 IBU. The recipe includes a fairly typical grain bill for an american pale ale: 2-row pale malt and medium crystal malt. Generous quantities of Cascade hops were used both as an early bittering hop and a late aroma hop. Finally when the beer was done primary fermentation 15 lbs of locally sourced raspberries were introduced giving this beer a delicious aroma reminiscent of summer!

We’ll be launching the Nerdberry Pale Ale on Friday, August 28th. As with all the guest taps, there are only 100L of this brew, so get in and get it while it lasts! Joel and Trevor will be hanging out in the lounge enjoying a few pints of this brew with family and friends so don’t hesitate to tap them on the shoulder and chat with them about this beer!