Although Vancouver Island Brewery is one of BC’s oldest microbreweries—it was the first to open in Victoria back in 1984 and shares its birth year with Granville Island Brewing in Vancouver—it hasn’t exactly been a darling of the booming craft beer scene over the past, well, couple of decades. Their beers have been fine forever, but apart from their Hermannator Ice Bock, an annual winter seasonal, there hasn’t been much of anything in their line-up that would make the average beer geek’s heart flutter. Well, that all just changed with the launch of VIB’s new Brewer’s Batch series of special releases in bombers (650-ml bottles), starting with this brew which features an illustration of a Martin Mars water bomber (based in Port Alberni) on the attractive label. But does the beer inside live up to the hype? And for that matter, what exactly is a White IPA?

www.vanislandbrewery.com
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Victoria, BC
6.8% ABV

Appearance: 4.5/5

There isn’t really a rule for what a White IPA should look like, but this one looked like a Belgian Wit, which seemed about right. While I prefer IPAs to have an orange tone to them, this was very pale yellow in appearance, with a very bubbly, pristine white head of foam that quickly settled down but didn’t disappear after the pour.

Aroma: 3.5/5

The spicy, peppery aroma made me think of a saison first and foremost. Not a bad thing since I love that style of beer. There were also some citrus fruit notes, but it was hard to say if that was from the hops or the yeast/wheat malt combination. One of my favourite aspects of a good IPA is the distinct northwest hop aroma and that wasn’t really evident here.

Flavour: 3.5/5

I’ll admit I was disappointed at first. After my first mouthful, my reaction was “Oh. That’s it?” But it got better as my palate started to figure out what was happening in my mouth. Here’s the evolution: first swallow or two, I couldn’t taste much of anything beyond a sort of bitter zing that didn’t resolve itself into any specific malt or hop flavours. Because the body of the beer is lighter (thanks to the wheat malts used in combination with barley), it lacked the semi-sweet backbone that a good, solid IPA usually offers as a foundation to the hops. However, as I drank through the glass, I noticed more and more nuance within that bitter zing. It became somewhat peppery, and then I found some citrus and tartness in there, too. By the end of my first glass, I was more than ready to refill it with what remained in the tall bottle. However, I can’t give it a high score here because by that time, I’d pinpointed a flavour style in my mind, and it wasn’t anything in the IPA vein. Instead, it tasted very specifically like Moinette Blonde from Dupont, which isn’t exactly a saison but does have some similar characteristics. Moinette is one of my favourite beers, so I’m not saying I don’t like this. I just don’t know if it can accurately be described as an IPA of any sort.

Mouthfeel: 2.5/5

There’s a strange dichotomy here: the thin body of the wheat beer didn’t really support the zingy bitterness generated by the yeast and hops. It just didn’t “feel” right, although again, as the bottle emptied, I grew more and more comfortable with it.

Overall: 4/5

It’s tough to be critical of this beer just because it didn’t really live up to expectations on the IPA side of things. I really like it and will buy it again, I’m sure. Maybe if it had been called a West Coast Saison I wouldn’t be so critical of that aspect, but I worry about the hopheads out there seeing IPA on the label and then being disappointed or overly critical. That said, I give Flying Tanker a bonus for being inexpensive ($4.99) and available in the government liquor stores. Too many of the big-bottle specialty brews on the market are priced in the $8-$9 range (which translates into a $25 six-pack! Even this one, which seems cheap, works out to $15 for a typical six-pack). OK, the lesson in beer economics is over now. And I give a big thumbs-up to Vancouver Island Brewery for making this big leap with such an adventurous brew! Now, if only they’d be just as daring and actually call their new Beachcomber Summer Ale a Hefeweizen, of which it is a fine example. Just sayin’ …

Total Score: 18/25

~ Joe Wiebe

I have 2 tickets to giveaway to tonight’s SOLD OUT Hop-Headbanger’s Ball at Woodland Smokehouse on Commercial Drive, courtesy of our friends at Townsite Brewing (they make some delicious beer if you haven’t tried it already!). Come inside for your chance to win!

I will randomly select a winner at 3 pm today from the correct responses to the following BC craft beer quiz:

1) Who is John Mitchell and why is he known as the ‘Godfather’ of BC’s craft brewing industry?

2) What long-standing brewpub in Victoria did he help open in 1986?

3) What rock star do you plan to dress up as if you win tickets to the ball?

For a list of Vancouver Craft Beer Week events, visit: vancouvercraftbeerweek.com

Tickets go on sale at 11:59 pm Thursday, April 12, 2012.

Vancouver Craft Beer Week .com

It comes in a pink bottle, lays claim to the adored flavour combination of maple and bacon, and affiliates itself with a semi famous Portland doughnut shop, and yet I’m not surprised at all. This is, after all, Rogue, a brewery that toes the line between being famous for quality and being experimental. A younger version of myself would have endorsed this beer on sight, but I’m a little bit further down the rabbit hole of age and beer consumption, and can’t help but be skeptical. I love all of the things involved with the beer: bacon, maple, doughnuts, and ale. Never have I been tasked with drinking an elixir consisting of all of them at once. The bottle costs upwards of $20 dollars and can’t help but be considered a novelty item, but the fact that Rogue is behind it leads me to wonder whether or not the quality of the actual product can exceed said novelty.

www.rogue.com
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Ashland, Oregon USA
5.6% ABV

Appearance: 2/5

It poured out copper with a rapidly vanishing head. Could very well be Lipton Brisk.

Aroma: 2/5

It went from the fridge to glass and sat there as I typed the first paragraph. I wasn’t trying to smell it, but I could, and it smelt nothing of beer, but rather of the headlining ingredients: maple, and smoky bacon. Bringing my nose to the glass intensified the maple, to the point where a blind person would have no reason to expect that the glass contained beer at all. I’d give it a perfect score if it were a plate of pancakes, because it smells terrific for something of that nature. Concentration reveals a little bit of smoke, but you really need to look for it.

Flavour: 2.5/5

I was counting on the dominant maple aroma to continue that trend with the taste buds, but there’s a generous amount of smoke going on here, provided by ample amounts of smoked malts and yes, applewood smoked bacon. I’d love to know exactly how much bacon went into the batch and eventually the bottle, because I don’t detect any meaty qualities whatsoever. The smoke is initially quite pleasant, but gives way to a maple flavour that reminds me more of shitty table syrup than Quebecois tree nectar. It tastes like the amalgamation of a nice smoked ale, with a poorly executed maple one. There simply isn’t enough bitterness or smoke to undo the aggressiveness of the maple.

Mouthfeel: 4/5

Beneath all of that other stuff lies the backbone of a good beer. It’s nicely carbonated and medium bodied.

Overall: 2/5

It’s a polarizing beer, for sure, because I’m in love with the subdued smoke that plays well with the mild carbonation. The maple does little else but ruin the beer, but for the sake of cross promotion and clever branding, it had to be present. I want to love every beer that I drink, but this big pink bottle serves as an unfortunate reminder of why the Bavarian Purity Laws were written in the first place. I can’t recommend this beer to anyone that plans on drinking it, only to people who collect pink things. Ultimately, when you drink a beer, you shouldn’t wish it were actually a big stack of pancakes.

Total Score: 12.5/25

~ Jacob Galbraith

The Pacific Northwest brewing scene is notorious for its use of hops. The region produces beers of all styles, but the most saturated of them all is the India Pale Ale. Elysian’s Idiot Sauvin IPA provides an interesting twist, in that it makes a point of pushing one variety into the spotlight as a means of separating their IPA from the rest of the pack. The Nelson Sauvin hop possesses flavour characteristics that the Sauvignon grape is notorious for, primarily tropical fruits and citrus, and bears the similar name because of that relation. The results, as detailed below, are interesting for sure, but is that reason enough to grab a bottle for yourself?

Elysian Brewing Co. Idiot Sauvin IPA
www.elysianbrewing.com
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Seattle, USA
6.3% ABV

Appearance: (4/5)

When you get it out of its bottle and into a nice glass, you’ll discover it to be a brilliant copper, with a fine, off white head: exactly as it should be.

Aroma: (5/5)

Smelling beer is generally much less enjoyable than drinking it, but in this case, I found myself going back for seconds. It smells green, with pure, bright hop aromas tending towards citrus and away from herb jumping out of the glass and into your face. One of the most pleasant smelling beers that I’ve encountered.

Mouthfeel: (4/5)

The Idiot Sauvin is crisply carbonated with a medium body. The foam is lasting, and pleasantly creamy.

Flavour: (4/5)

The taste isn’t standard for a Northwest IPA, but that’s clearly the point here. The aroma suggested fruit, and while present, it sits in the backseat to the omnipresent bitterness, which is sharp at the beginning and never seems to fade. There is a mild sweetness that subdues the bitter, paving the way for a strong grapefruit flavour to show itself. Every sip brings something new to the palate.

Overall (4/5)

It’s hard to properly evaluate an IPA, mostly because there are now so many good ones available on the market. I appreciate Elysian’s approach here, which sets them apart from other breweries more content with putting severe quantities of hops into each batch. They’ve chosen a specific variety to throw into the spotlight for a couple of reasons: because they enjoy the variety, and because they want to teach you something. I’m happy to learn as long as the breweries are willing to teach lessons that are worthwhile. You could also enjoy this beer without any of the fluff, as it’s a solid offering regardless. The lesson is, however, the best reason to pick this bottle up instead of any of our local hop behemoths.

Total Score: 21/25

~ Jacob Galbraith

A recent Liquor Distribution Branch announcement told us all of the impending sale of the LDB’s Distribution Centres to the private sector. Of course this has caused much speculation about motives and about potential suitors. I’ve seen a lot of misinformation, and misunderstanding about what is happening and what it might mean. I’m not a journalist, I’m a business man, but my business is craft beer, so I feel like I know a thing or two.

First, let me be very clear that the Liberals aren’t talking about privatizing the LDB! This is simply about selling the two distribution warehouses that are in Vancouver, and Kamloops – these two facilities are huge and they are the point from which most alcohol moves around the province. Under the proposed budget, the LDB stores, and the oversight of liquor sales in BC would still remain under the control of the LDB.

I am proponent of privatization in the strictest sense, for just about everything. The main reason I feel this way is that a government’s role shouldn’t be to run businesses. It should be to govern. Secondarily, should the industry in question be in the benefit of society (and thus be allowed to exist at all) the free market is the best way to deliver fair value to the people in the most efficient way possible.

I do however have a sense of cautious optimism, perhaps even just straight up skepticism, towards this announcement. While you’d be right to think privatization would be a great thing, I feel that the benefits of a free market I’ve listed above are only realized when the industry is wholly privatized. This particular change is simply about taking components of a bureaucratic, highly-regulated, and far-from-private industry and outsourcing one of those parts to a private operator. This is not privatization of the industry, it’s just outsourcing and it could jeopardize the growth and possibly even the sustainability of the Craft Beer industry, because all other stakeholders are effected by this and they will have no choice but to work with these new partners.

Frankly, most BC wine and beer lovers don’t understand what these warehouses are. And the average consumer is completely uninformed.

These warehouses are a critical part of a distribution network that is actually relatively good for consumer choice, though far from perfect. It is good because under our current system (which I remind you, is NOT about to change), they allow agents like myself (we are the ones that actually import and market most of the cool shit you drink) to economically sell beer, wine or spirits hundreds of kilometers away from major urban centers, such as in small towns like Prince George. Because every licensed establishment, be it a bar or LRS store orders significant amounts of product through the LDB, agents can simply leverage these economies of scale and load our products onto consolidated pallets with other products through the LDB’s centralized warehouses in Kamloops and Vancouver – the warehouses in question. The existence of these facilities makes it feasible for an LRS in Vernon to order one case of Belgian Lambic, for example. I might make $5 dollars on such a transaction. I can’t speak for all agents, but if I had to drive that case out there from Vancouver myself it would not be cost effective.

If these warehouses get bought up by some larger firm, let’s call them XYZ Company, then XYZ company will expect to make a profit, as they should. But what leeway will XYZ have to determine how this profit is made? Will they be required to follow the LDB’s current rules, and operate the same way the warehouses do today?

Currently, I pay $0.10 a litre to have my beers sent anywhere in the Province. That’s a flat fee that every Agent pays. But if that changed significantly, it would seriously hurt consumer choice by negatively affecting the revenue models of importers and thus limiting what product can be sold in private stores. Further, what if XYZ company determined that they only want to deal with product that came packaged in a certain standardized formats such as 24 x 355ml cans, or 341ml bottles? Would they have the right to say “no” to agents that import beer in 6 x 750ml bottles? Would they have the right to charge agents minimum fees for delivery?

Hopefully I am clearly illustrating a point. It is this: This sale should not conclude until all stakeholders have the opportunity to provide feedback into how this company will be required to operate. They cannot be allowed to operate as a truly private firm because they are not part of a truly private system, and it is a system which has many stakeholders without other recourse. If I’m forced to work with these guys, they should be forced to recognize my concerns.

On a more optimistic note, we can use this feedback process to provide the LDB with ideas for new rules. For example, perhaps we could allow for ‘rush delivery’ options for licensee’s, or enhanced, realtime reporting for agents. Currently it takes 7-10 days for a spec product to be delivered. Sometimes that’s fine, but in other cases the products may be desired immediately, but there is no possibility to make that happen. And agents cannot see who has ordered product when it happens. So while I will know that I’ve sold something, I have to wait until month end to find out where it has gone.

I see many people commenting that privatization is great or that we should be all for this. As I said in my second paragraph, I love that idea. But the reality is that the rest of the system is so bureaucratic and inflexible that should these warehouses be allowed to squeeze the little guys, then we will have no other recourse. We need to act now, while we have a voice and before any damage is done.

If the whole industry was privatized then I could care less about who owned the biggest distribution warehouses. If it didn’t make sense for me to work with them I would deliver my own products as I saw fit, to whomever and where ever it made sense. I would sell my products to Whole Foods, and Organic grocers that want to support niche market products with a focus on sustainability, flavour and uniqueness (The LDB does not). I would leverage boutique shelf space in local delis and corner stores whose owners want to do something different than the big chains. But I cannot do those things, even with these proposed changes. That Utopia is far, far away, but it’s what we should really be striving for.

~ Adam Henderson

On the fringe of the surging craft beer movement lies a category of beer that is best described as “Interesting Beer”. Some of what can be found there is extreme, other times experimental, but usually balance of the both. Either way, these ales were brewed by people who enjoy pushing the envelope, for people who don’t mind being challenged by the contents of a pint glass. As with more traditional styles, there exists a range of quality, but I’m willing to hazard that the impact of the successes and failures is greater than with the tried, tested, and true beers of yore. I drink beers of this sort whenever possible, knowing full well that either massive disappointment or great satisfaction await. When I picked up the strangely adorned bottle of Lighthouse’s Belgian Black, described to me by the clerk as an “Imperial Belgian Stout”, I knew that what I would be buying was going to be interesting. The real question is, however, “Is it any good?”. Follow me…

Lighthouse Brewing’s Belgian Black
www.lighthousebrewing.com
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Victoria, B.C
9% ABV

Appearance (4.5/5)
Let’s just say that the beer was aptly titled, as the beer inside is as black as the bottle it came in. A thick, tan head sits atop a dense, black lake of beer.

Aroma (4/5)
This beer is dark, yes, but not shy. Your already eyes told you about the alcohol (9%), but the nose confirms it when you breathe it in: it’s hugely alcoholic in the classic Belgian fashion, bringing along the aromas of stewed fruit and mild spices.

Mouthfeel (5/5)
It doesn’t hit you like a ton of bricks, which can be the case with heavy hitters. Instead it’s silky with a slight amount of carbonation to give it a little bit of snap.

Flavour (4/5)
The clerk that tagged it a Belgian Imperial Stout wasn’t far off. The beer initially gives the drinker a deep, fruity sweetness. At that point things get slightly bitter and sort of roasty. A drinker can pick and choose which aspects to focus on, or appreciate the complexity as a whole.

Overall (4/5)
As I suggested, these “Interesting Beers” are often without direct comparisons, and Lighthouse’s latest is no different. It needs to be judged on its own, and so it will be. As an operation, their tendency has been to make strong seasonal beers, seemingly for the sake of making strong beer. This one feels like it couldn’t exist any other way, it needs to be strong, and is better because of it. The Belgian yeasts do well to mask the above average alcohol when you’re actually drinking it, but the warmth it provides once in the belly is welcome, especially during an unwelcome west coast cold snap. I implore Lighthouse to continue brewing in this fashion, which actually offers more than potency of alcohol, but of flavour as well. If they do, we’ll reap the benefits together. Until then, trust me when I tell you to drink this beer.

Total Score (21.5/25)

~ Jacob Galbraith

Victoria is Canada’s beer capital: 4 prominent brew pubs and 5 standalone breweries that service a few hundred thousand locals and those lucky enough to find the malty wares at the various liquor stores and pubs outside of the region. Years ago I thought the threshold had been met, and that the city couldn’t possibly handle more competition. 1 pub and 2 breweries have opened since, and I’m thrilled to have been wrong, otherwise I wouldn’t be able to get my mitts on Hoyne Brewing’s Hoyner Pilsner, one of a few beers now being produced by Victoria’s newest brewery. The brewery’s namesake, Sean Hoyne, recently split from his former employer to get into the now booming beer business for himself. I heard word of this just a few months ago, and the beers have started popping up on shelves here in Vancouver.

I’ve spent many afternoons on my favourite patio in the world drinking this man’s beer, which has always been notable for its consistency and drinkability. Each style he produced was distinct, yet approachable for all beer drinking creatures: Lager, Pale Ale, Brown Ale, ESB, and seasonal offerings like hefeweizen were all crafted this way. Occasionally he would tease the beer nerds with a strong beer, perhaps signaling that he was ready to move on. That time is upon us, and his initial release features four beers: this Pilsner, a Pale Ale, an IPA, and a Bock (which may or may not be a seasonal offering).

The only way the BC beer scene could ever feel crowded would be if it were saturated with crap, which it isn’t. Those who have entered the game in the last five years seem painfully aware of the competition taking place, and that awareness is driving quality skyward. Niches are being carved out, with certain breweries showcasing a creative knack, while others work away at perfecting the classics. As with proof and pudding, the evidence is in the glass, and I very rarely drink something I wish I hadn’t. Sean Hoyne’s brewery isn’t an example of overcrowding, but a welcome addition to the war against bad beer being fought around the world. More good is good, forget about that “too much” nonsense”.

I chose the Pilsner because a well made one is hard to find around these parts, with the lager category still dominated by the macro breweries. Available in 650ml brown bombers, it pours as a pilsner should: pure gold with a clean white head that sits around for a while. It isn’t a particularly aromatic beer, but any nose could detect hints of light, sweet malts. Where the beer truly excels is what matters most, the flavour. Right off the bat it’s bready with a sharp hop bitterness. In keeping with his track record, Hoyne’s Pilsner is well balanced and seemingly infinitely drinkable. It isn’t too intense, but interesting enough to keep reaching for it. Stylistically speaking, this beer is meant for refreshment, something the mild carbonation pushes forward. In summation, this beer belongs in the hearts of those seeking balanced, tame, well crafted beers that eschew extreme in favour of consistency and approachability. Some may be deterred by the simple nature of this beer, but it should be said that simple isn’t easy. In fact, the two words are miles apart; this Pilsner is wonderfully simple. Easy to drink, and tricky to make well. All other local Pilsner is to be measured against this beer.

Appearance: 4
Aroma: 3.5
Flavour: 5
Mouthfeel: 4.5
Overall: 4.5

Total: 21.5/25

~ Jacob Galbraith

Abbaye Sainte Marie du Mont des Cats is a Trappist monastery located on a mountain outside the French village of Godewaersvelde, near the Belgian border. As with the likes of Chimay, Orval, and Rochefort today, Mont des Cats was once was highly regarded for its beer. However, during the Battle of the Lys in April 1918, an artillery bombardment destroyed the monastery and its brewery. Brewing ceased and the brewery was never rebuilt.

For those Trappist breweries that continue to brew, their stature has been such that commercial breweries have tried to take advantage of their reputation for marketing purposes. To protect the Trappist name, eight abbeys founded the International Trappist Association in 1997 and created a trademark for Trappist-produced goods. Similar to a denomination of origin, for a beer to be labeled Trappist, it must be brewed under the supervision of Trappist monks. The operation of the brewery must also be managed by the monks for the sustenance of the community, not for profit.

These strict guidelines have meant that, currently, only seven breweries can use the Authentic Trappist Product logo. Pessimists wondered if there will ever be another Trappist beer. Consequently, when the creation of Mont des Cats beer was announced last year on June 9, it naturally generated some excitement in the beer community. However, the abbey does not have a brewery, nor do the resident monks have any brewing expertise. Therefore, this beer is being produced by Abbaye Notre-Dame de Scourmont, the brewers of Chimay.

Mont des Cats is a bottle-conditioned (on lees) amber ale that produces a large, creamy head when poured, leaving the signature Belgian lace on the inside of the glass. It has a mild aroma with some honey sweetness, giving way to a bready yeastiness. There is an initial biscuit sweetness on the palate that is quickly overtaken by a brisk dryness from a combination of active carbonation and hop bitterness that extends to the finish.

Mont des Cats lacks the depth and complexity one associates with fine Trappist ales. Let’s hope that this is a work in progress, and that by the time it reaches North America, they will have perfected the recipe.

Brewer: Abbaye Notre-Dame de Scourmont (Chimay)
ABV: 7.6%
Category: Belgian Strong Ale
Appearance: 4/5
Aroma: 3/5
Flavour: 2.5/5
Mouthfeel: 3/5
Overall: 3/5
Score: 15.5/25
Availability: currently, only at Auberge Mont des Cats

Beer courtesy of Don Farion, BierCraft.

~ RG

Get ready BC, more quality regionally brewed ale is on the way! The newest craft brewery on the immediate horizon is Townsite Brewing in Powell River on the upper Sunshine Coast. Just before the holidays, we caught up with the team as they were preparing their historic heritage space in the heart of Townsite for the arrival of their new brewing equipment. Come inside and learn more of what they have in store.

Describe the style and approach of the brewery…
Belgium meets West Coast.  Our Brewer Engineer, Cedric Dauchot, was born & raised & trained in Belgium and brings a Belgian flair to our west coast shores.  Think trippels, Belgian IPA’s, specialty brews and quirky crafty beers in addition to our regular stable (see below).  As far as approach goes, Powell River is very keen on sustainability and self-sufficiency so we want to use local ingredients as much as possible, gradually decreasing our dependence on outside sources and grow the business organically.  The business model is one of sustainability, not growth for growth’s sake.

Proprietor, Karen Skadsheim

What made you decide to open up a brewery in Powell River?
(Karen:)  I am originally from Vancouver and experienced the rise of craft beer there.  I wound up in Powell River pretty much by accident and when I finally realized (after about a year) that I was actually living here and not returning to Vancouver, I figured I had better get some good beer happening.  There were plenty of rumours around town about people wanting to open up a brewery or a brew pub, but when I ran them to ground I found they were all just ideas, so I wrote the business plan and found some partners and voila!  I am really excited to be opening the first brewery on the Sunshine Coast.

^ Brewmaster, Cedric Dauchot

(Cedric:)  My wife Chloe and I are both brewers and had plans to open a gastro pub in Saskatoon; however, we didn’t have the financial backing or marketing expertise.  Karen posted an ad for a brewer for the Townsite Brewing project and we both discovered that we were each other’s missing link so Chloe and I moved out west.  I am also really excited to be involved in this project and bring great beer to the Sunshine Coast.  Chloe and I and our new baby, Beatrix, have been very welcomed into the community and think Powell River has all the right ingredients for us as well as beer.

What beer styles are you launching with and why?
Our stable of initial regulars will be a Golden Blonde Ale (Zunga), a west coast IPA (Tin Hat), and a porter (Pow Town).  The names are very typically Powell River and refer to various local activities and places.  We will also be brewing seasonals featuring local ingredients and will grow the stable from those based on feedback and popularity. See bottle labels here

How will you present your product? (draft, bottles, cans)
Our beers will be available in draft and 650ml bottles, as well as growlers direct from the brewery.  We plan to have a growler charity program whereby $1 from each growler sale will go to a local organization every month, and our customers will choose the organizations every month.  This will be one of the ways the brewery will support the community of Powell River which has been so supportive and welcoming to us.

When will you be open?
All going well, the brewing equipment from Newlands should be here by mid-January and we’ll be up & running before the month is out.

Name the beer you would drink for each season (spring, summer, fall, winter)
Out of the regulars, Zunga is our session ale, perfect for any time, but especially the dog days of summer.  For the winter, definitely Pow Town will comfort you beside the fire, and Tin Hat IPA is perfect for crisp fall days.  We are also planning a complement of seasonals based on local ingredients.  The names have yet to be determined and will come about based on their individual personalities, like any good baby!

^ Chloe Smith

What is your favourite craft brewery (other than your own)?
Chloe: Sierra Nevada in Chico California for their unyielding dedication to the cause of craft beer. You want a Bavarian Wheat beer? They will travel to Germany to spend time in breweries there studying the exact brewing techniques then build tanks to the exact specifications to make you a delicious wheat beer…how can you argue with that?

Karen:  Tough question!!  I am going to cheat and say two.  First is New Belgium Brewing.  Before writing the business plan for Townsite Brewing, I went on a 3-week odyssey of beer (with a side trip to Burning Man) including a visit to NBB in Colorado and was very impressed by their business model and also their truly incredible employee loyalty.  I had the good fortune to stay with the manager of the tasting room and hang out with some of the crew and every single one of them spent months and even years trying to get their jobs at NBB, sometimes even leaving more lucrative jobs.  My second one is Driftwood Brewing in Victoria.  I really love their beers and think they have built their business really well.  They are another big inspiration for me for sure.

Cedric:  Brasserie St. Feuillien in Le Roeulx, Belgium.  This is a small, family-owned farm brewery who only recently started exporting after 20 years in business, and last year they won the Best Saison in the World Beer Awards.  It is an old brewery that was actually defunct, but the son took it over in the 1980’s and revived the local brewing scene.  Their equipment is all original from the 18th century (?) and they still use it today.

BONUS QUESTION: What is microcarbonation?
A sly marketing ruse invented by Molson created to distract you from the fact that their beer has no flavour.  OOPS!  Did we say that out loud?!?

Townsite Brewing Co. – opening in mid-February
5824 Ash Avenue | Powell River
Phone: 604.344.0127
www.townsitebrewing.com

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HOW TO GET THERE

RETAIL STORE
Our retail store is open to serve you the freshest beer possible at our facility in the historic Townsite from Wednesday to Sunday Noon – 6pm

Beer Santa has some more fine gifts to offer us, but they won’t be delivered until the new year. The beer elves are still busy putting the final touches on two new BC craft breweries that are set to join the growing artisan ranks in 2012.

First up, we have Parallel 49 Brewing Company, who are set to start delivering bottles and kegs from their East Van location a few blocks north of Hastings and Victoria Drive in early spring.

Brought to us by the good folks of pioneering craft beer pub St. Augustine’s on Commercial Drive, we are expecting good things; these guys know their beer. Recently, I caught up with Parallel 49 Brewery co-owner Anthony Frustagli to ask him a few questions about the upcoming venture:

Describe the style and approach of the brewery…
The overall approach is the same one we took with St. Augustine’s.  We ask ourselves one question: “What do WE want to see out of a beer company?”  Everything kind of flows from there.  We will be producing the kinds of beers that we love.  What kinds of beers are those?  In 6 packs we want session beers with high drinkability, but that are still packed with flavour.  In bombers we’re looking to really let brewmaster Graham With loose and let him explore big, interesting beers.  Overall, I want to produce beer that is amazing… the kind of beers that Cicerones and connoisseurs can appreciate, but presented in a very fun, non-threatening way such that casual craft drinkers won’t be scared off.  Craft beer to the masses! Portland, your days are numbered!

How many beers are you planning to launch with?
Yet to be determined

What styles and why?
We haven’t hammered out all our recipes yet, so I can’t say definitively.  I will say that most of the styles we are looking at are either twists on common and familiar styles, or styles that are not represented well in our market.

How will you present your product?
Draft, 6 pack 341ml bottles, and single 650ml bombers

How many hectoliters will you produce in 1st year?
Hopefully quite a few :)  We have a few sets of projections, but saying them out loud is kind of like of like saying “shutout” (I’m typing this after the Nucks game finished 6-0, so I can say it without fear of repercussions from the sports gods)

When are you hoping to be open?
Mid-spring 2012 (fingers crossed)

If there was one brewery to emulate, which one would it be?
I can’t really name one in particular, and we’re not looking to emulate anyone.  While there are several great breweries in BC and TONS down the west coast we believe that the market is still big enough (and growing) to support more breweries that can each bring a unique perspective to the industry.

Parallel 49 Brewing Co.
1950 Triumph Street | Vancouver
Tel: 604-558-BREW  (2739)
www.parallel49brewing.com

Twitter | Facebook

NEXT, we take a look at Townsite Brewing opening up on the northern Sunshine Coast in Powell River. Stay tuned!

~ PK

If you truly love to drink real beer, then the next few days are going to be pretty freakin’ epic. Beer Santa has arrived early to town and has generously dropped off some exclusive and rare gifts (aka. kegs) at The Alibi Room in Gastown to help them celebrate the 300th turn of their legendary tap list on December 12, 13, & 14.

A little background…
The Alibi Room has been keeping track of their beer line up since they started to get really serious about the beer selection about four years ago. Every time they add, or rotate a new beer onto the list they increase the tally, every time they reach another century they  have a little celebration.

There is no cover, no admission nothing like that. The service & set-up will be the same as a regular night, except as already mentioned they’ll be open a couple of hours earlier to try to even out the flow a little bit.

The doors open at 3.00pm (usually open at 5pm) All glasses of beer will be $3.00 for 3 days.

Local blues talent Rich Hope will be playing a set each night from 7-8 pm.

Seasonals, Signature Styles, One-Off’& Specialties from BC & beyond will be showcased.

Product highlights include:
- Driftwood “Bird of Prey” – The one & only keg produced.
- Iain Hill of Yaletown’s – 100% Barrel Aged “Oud Bruin” – Also the only keg out there
- Iain’s – Blended “Oud Bruin”
- Storm’s 13-14 Year Aged SOUR Lambic
- Deschutes – The Abyss (never poured on tap before in canada)
- Conrad (of Steamworks) – JJ Bean Espresso Stout
- Howe Sound vs AlibiRoom – MegaDestroyer (the last of the last of the last of the last)
- Red Truck vs AlibiRoom – “Red Truck 300″ – IMperial Altbier (Red Truck Seasonal Produced for this event)
- Howe Sound vs AlibiRoom – “300 Beavers” (Modified version of the Howe Sound 3 Beavers Red Ale with Sorachi Ace Hops, also produced for this event)
- Tariq Khan’s (of Big Ridge Brewing) – IMperial Stout on Cask
- Central City (brewmaster Gary Lohin’s) – Thor’s Hammer Barley Wine, Bourbon Barrel Aged Imperial Porter, Peated Wee Heavy.
- Tofino Brewing – Rye Infused Porter on Cask
- Russel Brewing – Oak Aged Wheat Wine
- Storm vs Russel – Smoked Scotch Ale Collaboration
- Elysian Brewing (Seattle) – Cask Conditioned Ales & One offs
- Tree Brewing – Spiced Reserve
- Phillips Brewing – Krypton on Cask, Triple Hoperation & Amnesiac on tap

157 Alexander St | Vancouver (Gastown)
Tel: 604 623 3383
Twitter: @alibiroom

Enjoy!

~ PK

It’s hard to imagine a time when a liquor store in BC didn’t contain at least a few of Phillips Brewing’s products, but 10 years ago that was mostly the case. The brewery had just gotten off the ground, and had begun the arduous task of developing a customer base. Slowly but surely they have developed a large and loyal following, changing minds one sip at a time via clever marketing and skilled brewing. They’re an important craft brewery in that they took the ethos of the long existing community of brewpubs in the province, and put it in a bottle.

It was their India Pale Ale that changed my mind forever. I was previously under the impression that an imposter known as Mr. Alexander Keith had put together the quintessential IPA, and that it wasn’t very good; Matt Phillips’ version changed all that. From the get-go, it seemed of utmost importance that Phillips offer a variety of styles at all times, taking inspiration from Belgium and the rest of the Pacific Northwest. The results were good, but were striking mostly because of how different they were from the rest of what was readily available at the time. Craft brewing in BC has been happening for a long time, but the recent swing from crap to quality, for me at least, started with Phillips. To be blunt, Phillips matters. If not for the reasons stated above, then for their dedication to good causes outside of the bottle. I’m referring to the newly released Ancient Brown Ale, the proceeds from which will be directed to the Ancient Forest Alliance, a group that concerns itself solely with the protection of a treasured aspect of our landscape. Now, is the beer as good as the cause?

First of all, don’t drink this beer straight out of the fridge, unless of course you’re an overgrown child suffering from impatience and alcohol withdrawal. Let it come up a bit before you get down, alright? Anyhow, pour it into a glass and you’ll find that the deep brown ale produces an decent amount of off-white head. The head doesn’t last long, at least not in my glass, but it looked nice while it was. Light does not want to pass through the densely dark chocolate coloured barley juice. If you take a second to smell the beer, you’ll find the usual brown ale suspects of chocolate, coffee, and toasted nuts, as well as the promise of alcoholic warmth. It isn’t a potently aromatic beer, but it’s pleasant. Meanwhile, in flavour country, the beer exhibits a keen balance of roasted malt sweetness and hop bitterness, finished with a lingering black coffee aftertaste. Weighing in at a mere 5.0%, the Ancient Brown Ale manages to provide some of the warmth you’d find in a higher gravity ale, along with above average carbonation and a smooth finish.

Brown ales are often ruined for me by being imbalanced, and usually a bit sweet. What we have here is a well crafted, session friendly brown ale that, for me at least, is a nice break from my beloved hop-centric beer. I was pleasantly reminded of the virtues of the dark side by Phillips’ Ancient Brown Ale, and you’d do well to give in yourself. It’s a good beer for a good cause. Need I say more?

Brewer: Phillips Brewing Company
ABV: 5%
Category: brown ale
Appearance: 4/5
Aroma: 3.5/5
Flavour: 4/5
Mouthfeel: 4/5
Overall: 4/5

Final Score: 19.5/25

Availability: in 650 bottles for a limited time at select private liquor stores.

~ Jacob Galbraith

The last two weeks have been difficult for me, having to wait for the right time to sit down with two dear friends and assess their strengths and weaknesses. Yes, every time I opened the fridge over the past 14 days, I’ve had to endure a staring contest with bottles of Driftwood’s Fat Tug IPA and Sartori Harvest IPA. The former is a beer that I’m willing to go back to repeatedly, and the latter is a beer I anticipate annually. But this is the first time I’ve been able to sit down and taste them side by side, to figure out if one is actually better than the other, or if they’re both awesome for different reasons.

Two years ago the first edition of the Sartori Harvest was released, marking the first time Driftwood put an IPA on the shelf. Made with freshly picked hops from the Sartori Ranch in Chilliwack, it was the epitome of seasonal, as the window for brewing a “wet hopped” beer is extremely short. The hops need to find themselves involved in the brewing process soon after being harvested in order to extract as much of the fresh hop essence as possible, before the bright green buds start to deteriorate. The beer was released and an enthusiastic response quickly followed, mostly because it was a terrific and unique beer, but also because it was a real life IPA produced by the skillful beer wizards at Driftwood.

The following year Driftwood decided to add an IPA to their full-time roster, the Fat Tug. It quickly became a favourite among craft beer nerds, especially those who lustily covet the freshest, hoppiest beers available. It went toe to toe with Central City’s Red Racer IPA (2010 Gold Medal IPA at the Canadian Brewing Awards), and fared well to say the least, taking the 2011 Gold Medal for IPA. I’m hesitant to declare either a clear victor. No matter, it just means that there are two titans of the BC Craft Beer industry widely available at any given time. Win/win.

Soon afterwards, the second release of the Sartori Harvest took place, and as expected, it was still incredible and had a place in the hearts/fridges of all the beer lovers who could get some. I remember it being one of the most frenzied releases of the year, in Victoria at least, something that has become a bit of a trend when it comes to Driftwood’s seasonal releases.

This fall marked the third time the Sartori came out to play, but in order to spice things up, Driftwood took the opportunity to use the same local malt that it has been using throughout 2011 in a few of their seasonal releases (i.e Cuvee d’HIver, Spring Rite), in addition to the locally sourced bushels of hops. At this point, I’ve been able to drink some form of Driftwood IPA on a consistent basis for over a year, so now seems like as good a time as any to put these two up against each other and ask “What’s the dif?”.

Out of the bottle and into a couple of my favourite glasses, the beers appeared identically pale gold, with a slightly fluffy off white head. Upon smelling the Fat Tug and Sartori, the differences between the two became a little more clear: Fat Tug has a an aggressively piney aroma that reminds me of the woods, where as the Sartori comes across as distinctly floral and citrusy. The beers are built in similar fashion, so I wasn’t surprised to find that both beers felt the same while drinking, each was smooth and rich with a slight amount of warmth that accompanies beer with above average ABV, 7% in both cases. As the aroma suggested, they taste similar but not the same. The Fat Tug’s hop characteristic is dense and feels like the backbone of the beverage, with a slight malt sweetness that gives way to a lingering hop bitterness. The Sartori Harvest, however, is sweeter throughout, and the hop flavours are decidedly more delicate and lean more towards citrus. There’s almost a peppery characteristic present here, and then a more subtle bitterness that hangs around until you sip again.

For me, drinking the beers side to side didn’t really change the way I feel about either, but now I can think a little bit more clearly about what’s great about either. The two are indeed different, but are similar to the point that you truly need to try both at the same time to understand just how that is the case. They’re both incredible, although my Sartori Fever has tempered slightly now that I can consistently acquire Driftwood IPA. This affords us the ability to consider the story of the Sartori, and the fact that it puts local ingredients in the spotlight, and unabashedly serves itself up for comparison against beer that doesn’t do the same. It acts as proof positive that BC Craft Beer, given the time and energy, could one day be a great deal more sustainable than it currently is. Sustainability is one thing, but quality is another, and the Sartori certainly does not suffer for having used our very own ingredients. Does it make it a better beer? I’m not willing to say one way or another, because the contest truly is that close. What I will say is that the Sartori is ultimately the more interesting of the two, and if you’re willing to be a little bit cerebral about your beer consumption, this beer will reward your effort. It’s probably a bit late in the game to get a bottle, but you can rest easy knowing that the Fat Tug will be there to gently coax you to sleep until next fall when you can find out for yourself which you truly prefer. One thing is for sure, they’re both incredible.

It’s a draw, kids.

Driftwood’s Fat Tug IPA

ABV: 7%
Appearance: 4/5
Aroma: 5/5
Mouthfeel: 4.5/5
Flavour: 5/5
Overall: 5/5

Final Score: 23.5/25

Driftwood’s Sartori Harvest IPA

ABV: 7%
Appearance: 4/5
Aroma: 5/5
Mouthfeel: 4.5/5
Flavour: 5/5
Overall: 5/5

Final Score: 23.5/25

~ Jacob Galbraith

Like wheat beers for summer, pumpkin ales seem to staking a claim to fall as the go to seasonal beer in BC. As with any beer style, once you’ve tried one pumpkin ale, you haven’t had them all. With a diversity of brewers now offering them, you find an equal diversity in the taste profiles of the various brands now available. They range from lightly spiced with a moderate pumpkin character to big and bold, like pumpkin pie in a glass – a good excuse to gather some friends together for a tasting.

Granville Island’s Pumpkin Ale is a good entry point for those who haven’t yet acquired a taste for spiced ales. Lying at the opposite end of the spectrum from Howe Sound’s Pumpkineater Imperial Pumpkin Ale, it is a clean-tasting, medium-light amber ale with an earthy undertone and light dashes of cinnamon, cloves, and nutmeg. Served too cold, its maltiness will be suppressed and hop bitterness will come to the fore. Between 8-12°C, GIB’s Pumpkin Ale is nicely balanced and almost sessionable, save for the 6.0% alcohol that will creep up on you fairly quickly if you haven’t eaten.

Given the subtlety of pumpkin and spice character, Granville Island Pumpkin Ale could be paired with various pumpkin dishes, including pie, without overpowering the palate. Roasted poultry served with yams, carrots, turnips, or roasted butternut squash are well-complemented for an enjoyable feast to celebrate the harvest.

Brewer: Granville island Brewing
ABV: 6.0%
Category: Spice, Herb, or Vegetable Beer
Appearance: 4/5
Aroma: 3/5
Flavour: 3/5
Mouthfeel: 3/5
Overall: 3/5
Score: 16/25
Availability: in 650 bottles for a limited time at GIB retail store and in select government & private liquor stores.

~ RG