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GUEST TAP #6 – Watermelon “Redwheat” 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!

For our sixth Guest Tap, we will be pouring a watermelon wheat IPA brewed by home brewers Vince and Julio and our head brewer Dan.

Vince and Julio are local home brewers and long-time craft beer lovers. They’ve been brewing seriously for about 3 years with all grain and dabbled with a few beer kits before that. “We wanted to replicate what was being done in craft breweries at home and also try and make unique beers that we dream up.”

Best home brew to date? A “black evil midnight” Hefeweizen. Be sure to ask them about the story behind that one if you see them in the lounge. Worst brew? A chocolate coconut porter that they’ve since tweaked after learning a lot from the first one!

What was the inspiration for this guest brew? “We love this beer, it’s a summer beer with a hoppy kick. It’s what we like to have on the patio after a brew day in the summer heat. The inspiration was the love of wheat IPAs and the love of watermelon on a hot summer day!”

The beer itself has quite a bit of hops for a wheat IPA. It’s also a little unique as it uses a substantial amount of caramel/crystal wheat which gives it more body and colour than a typical wheat IPA. “We really had to test a lot to get the watermelon to come through enough to taste it. Dry hopping it at the end gives it a nice floral essence that works perfect with the watermelon.”

For this 62 IBU, 6.5% ABV recipe, the guys started with an early addition of Bravo and followed up with Citra and Centennial as finishing hops. They also included a healthy dose of dry hopping with Cascade hops. The unique combination caramel wheat malt, hop character, and essence of watermelon make this beer a must-try!

We’ll be launching the Watermelon “Redwheat” IPA on Friday, August 7th. There are only 100L of this brew, so don’t wait too long! Vince and Julio will be around the lounge to enjoy their brew with others and chat about beer!

– Dan

Dampfbier: The original “steam beer”. Another entry in our Forgotten Beer series.

Dampfbier is a centuries-old style from the region of the Bavarian Forest, in the southeastern portion of Bavaria, near the Czech border. Dampfbier literally translates to “steam beer”. But don’t confuse this with the other historical “steam beer” (aka California Common) which was produced in California from the mid-19th to mid-20th century. While it is widely believed that the California “steam beer” got it’s name from the bins of cooling beer on the brewery roof, the Dampfbier got its name from the visual effect of its fermentation. As a warm-fermented ale, the brew produces copious amounts of foam and bubbles on the surface in the vat. As these surface bubbles burst, they give the appearance — at least to the non-brewer — that the ferment is boiling, even “steaming.”

During the industrial revolution, the Bavarian Forest was regarded as one of the poorer regions of Bavaria. Back then brewers were limited to whatever local ingredients they could get their hands on and this contributed to the combination of ingredients that make up the style.

Dampfbier was fermented with ale yeast. Lager-making required careful and expensive temperature control that was just not available to brewers in the region at the time. Instead, they traveled to the nearest thriving Weissbier (wheat beer) brewery, where they scrounged for surplus yeast that could be fermented at warmer temperatures.

So Dampfbier is a wheat beer? Well not exactly! In the Bavarian Forest, wheat was held too precious at the time to be squandered on beer making. The brewers, therefore, used only barley for their malt.

This set the stage for the emergence of a poor man’s Hefeweizen — a “Hefe-Barley” so to speak. Dampfbier appears to be the only barley ale in the world brewed with a wheat beer yeast.

– Dan

Guest Tap #5 – Todd’s ISA

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!

For our fifth Guest Tap, we will be pouring Todd’s India Session Ale (ISA) brewed at Moody Ales by Todd and our head brewer Dan. Todd is a regular in the Moody Ales tasting room, one of Dan’s original homebrewing partners, and Dan’s brother in law.

Todd has been homebrewing for about three years brewed an array of different beers.  Best brew to date?  “Super Socco Special. It has a big citrus finish, and reminds you of playing soccer when you’re 8 years old. Only way more beer.”  Worst Brew?  His first wheat beer, it tasted like “failure”.  Not a good taste for a beer.

What was the inspiration for this brew? “Hangovers. The inspiration was hangovers. In the summertime, sitting down after work every day and slugging back 5 or 6 IPA’s led to a recurring foggy early morning routine. I wanted to create a beer we could enjoy in plenty while trying to diminish the inevitable punishment to follow.”

For this 59 IBU, 4.9% ABV brew, Todd started with an early addition of Hallertau, followed by multiple additions of Simcoe, Hallertau and Amarillo, and then dry hopped with the same.   Spicy, Piney and Citrusy, this brew delivers on Todd’s goal.

We’ll be launching Todd’s ISA on Friday June 5th around 4pm.  There are only 100L of this brew, so don’t wait to long!  Todd will be around to chat beer and hangover cures.

– Adam

Guest Tap #4 – Robyn’s Gingered Red

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!

For our fourth Guest Tap, we will be pouring Robyn’s Gingered Red Ale brewed at Moody Ales by Robyn. For those of you who frequent the brewery, you may have seen or met Robyn before, he’s been working in the brewery with Dan for a while now while attending Kwantlen Polytechnic University’s Brewery Operations Program.

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Robyn has been homebrewing for just under two years and has tried his hand at a number of stiles.  Best brew to date?  A Kolsch.  Worst brew?  “A Canadian Cream ale, added way too much sugar and was uber sweet beyond drinkable.”

Robyn on why he decide to brew a Gingered Red Ale – “While traveling around the United Kingdom I developed a taste for ginger beer, so when I started homebrewing it was one of those recipes I wanted to try. That was spurred on by my girlfriends love of ginger beer. It’s inspired by Phllips brewings ginger beer, lots of ginger flavour coupled with some malty characteristics.”.

For this 5.5% ABV brew, Robyn used a american red ale as the base for the beer, honey was added during the boil to add sweetness. There are two fresh ginger additions, the first during the boil, and the second added during secondary fermentation.

We’ll be launching Robyn’s Gingered Red Ale on Saturday May 23 around 3pm.  There are only 100L of this brew, so get in and get it while the getting is good.  Robyn will be around Saturday night to chat beer.

– Adam

State of the Brewery

For those that have been following our progress, up to now you have only seen bits and pieces of the brewery on our social media posts. I thought it would be a good idea to show you the space as it stands currently–well, pretty currently, as we’re making progress every day. Since taking these pictures a day or two ago, we’ve installed the kettle stacks (chimneys for steam) and put new legs on our mash tun among other things.

On with the tour!

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This is our building which we share with our landlords (Turbulent Diffusion Technology). We’re in the unit on the left. Bit of a mess right now–I assure you we will beautify this space before we open.

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The entrance. Ours is a light industrial neighbourhood and these buildings weren’t designed with retail in mind. To get to the lounge area, you will pass through a small foyer with stairs that lead up to our offices.

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Once you get past the foyer, you’ll see this–our tasting lounge! The big white box is our cold room and we will wrap our L-shaped bar around the front of it. We will have bar and table seating in this space.

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Here’s a view from the entrance a little to the right of the last picture. From here you can see most of our brewing area. The tasting area is on a raised floor about one foot above the brewing floor–there will be a rail to separate the two areas but you’ll still be able to watch the production area from the lounge. Please do not feed the brewers.

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Another view of the tasting lounge from the production area. Inviting, isn’t it?

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Our mash tun (with a bunch of crap on it)! As I mentioned above, it has since received new legs courtesy of our neighbours at Harbour Stainless. The mash tun is the vessel in which we will soak our grains in order to extract a sweet liquid called wort.

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Around the back of the cold room is our work area. It’s also an office, because office chair.

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Near the front of the production area is our temporary conference room. The big tin-foil box is our hot liquor tank (HLT). It is not filled with hard liquor unfortunately–in this case, “liquor” means water. Water is heated in this tank to a precise temperature before being transferred to the mash tun.

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To the left of the mash tun is the kettle. After we extract the wort from the grain in the mash tun, the wort is transferred to the kettle where hops are added and the wort is boiled by gas-heated air. Maintaining a rolling boil on 1200 L of wort requires lotsa heat. This, along with our tanks, was made here in British Columbia by Ripley Stainless.

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The masterpiece by Ben (our plumber). If you stop by, Dan would be happy to explain what everything here does. Personally, I can’t stop thinking about Super Mario Bros. Will have to paint these green.

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Towards the back of the brewing area are our fermentation tanks and the bright tank. After the boil, the wort is transferred to one of the four big tanks for fermentation. Yeast is added to these tanks as well, where it consumes the sugars we extracted from the grain, producing alcohol and lots of flavour-enhancing compounds. If you like science, Dan will draw you pictures of molecules to explain this. When fermentation is complete, the beer is transferred to the smaller tank (the bright tank), where it is cold-crashed (rapidly cooled) in order to clarify the beer. Carbonation is also added in the bright tank.

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In the far back corner of the brewery is our glycol tank and pumps. Fermentation requires very precise temperature maintenance and in order to achieve this, we will pump a cold propylene glycol solution (basically food-safe antifreeze) into jackets that surround the fermentation tanks. In the previous picture you can see some of Dan’s handiwork in the black glycol piping above the tanks.

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Finally, the back. Lots of city parking in our alley!

As you can see, there’s still lots to do: build the bar and tasting room, build the bathroom, polish up the exterior, get our kettle approved and online, among many other tasks. We’ve been hard at work and things are moving (we think) pretty rapidly–only about two months ago this building was an empty box full of glue and fiberglass.

Thanks for looking and reading–looking forward to seeing you at the brewery!

James