DRINKER | A Refresher On The Scientific Processes Involved In The Brewing Of Beer

September 11, 2014 

(via) Joe Hanson of the web series It’s Okay To Be Smart takes a quick look at the science and history of beer with brewer Averie Swanson of Jester King Brewery in Austin, Texas.

THE DRINKER’S ARCHIVE

VANCOUVER WOULD BE COOLER IF #239 | It Had A Pop-Up Beer Garden Like Argentina

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by Treve Ring | You don’t need Google Translate to decipher the Refugio de Camping designs from IT MET Estudio, an architecture and design firm based in Buenos Aires, Argentina. I, for one, would camp a helluva lot more often if my campsite featured a greenhouse and beer taps.

This 18-by-8.5 foot pop-up pop up refuge/party is designed to fold and open itself, the translucent façade (sinusoidal polycarbonate sheets, in case you were wondering) filtering in daylight and producing a lit-from-within lantern effect in darkness. Thin white metal bones and guatambu hardwood paneling can easily be disassembled, transported and reassembled as a puzzle, each part designed in order to be moved and built by anyone, anywhere.

In Buenos Aires’ hip Recoleta district, the first Refugio de Camping is perched on an urban rooftop, fully embracing the culture of alfresco drinking, transient and translucent. It doesn’t take much to imagine fitting in just about anywhere in Vancouver.

MORE CIVIC IMPROVEMENT IDEAS

GOODS | “Postmark” Brews Limited Release Mango Belgian Wit Beer As A Summer Adieu

Postmark Brewing is located at 55 Dunlevy Street in Vancouver, BC | 604.699.1988 | postmarkbrewing.com

Postmark Brewing is located at 55 Dunlevy Street in Vancouver, BC | 604.699.1988 | postmarkbrewing.com

The GOODS from Postmark Brewing

Vancouver, BC | Postmark Brewing’s newest beer – a traditional Belgium Wit conditioned with mango puree – is the perfect summer send off (4.8 ABV). The sweetness of the mango harmonizes the wheat bitterness to create a well balanced session fruit beer for the last warm days of summer. The limited release brew will only be available at the brewery’s Growler Window and in Belgard Kitchen. Learn more about us and our home at The Settlement after the jump… Read more

SMOKE BREAK #1121 | Time Lapse Shows Rise & Fall Of Beer’s Fermentation Process

This time-lapse video shows the hoppy, yeasty, worty ups and downs of the fermentation process at California’s Sierra Nevada brewery, specifically of their Bigfoot Ale. Freaky good!

TAKE ANOTHER BREAK

DRINKER | On More BC Liquor Law Stupidity And French Wine Bars For The Terminally Ill

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by Treve Ring | CAMRA outlines the knee-jerk reaction that caused the BC Liberals to change minimum beer pricing not once, but twice, within a week. The result? Lower minimum price on pitchers of beer (from .25 cents an ounce to .20 cents an ounce – still Canada’s highest) but not pints. So basically it’s much more cost effective for you to down a pitcher of beer than a pint. Way to promote health and well-being BC Liberals! Not that anyone has any clue how much a pint is anyhoo.

If you really want to enjoy that beer, no matter the size, you had better be playing the right music.

A 22 year old Australian man was arrested after he was caught driving under the influence down the middle of a suburban street. The tip off? He was riding a motorised beer cooler. Full of beer.

Lest you think that all Aussies are riding beer coolers down the street, some are into serious business. Like the filmmakers who have successfully completed the world’s first documented shark cage wine tasting – Great White Wine with Great White Sharks.

Incentive for cleaning up that spilled wine in your car? A Warsaw military university has developed a laser beam that can detect alcohol vapours in a passing car, at levels as low as 0.1%. Just don’t drink and drive, or drive anyone who has drank. Or burp. Or spill.

Drink a beer, safe a life? Spanish scientists have developed a new biomaterial from waste discarded after beer brewing which can be used to regenerate human bones.

USA Today headline asks “Good Idea? Coffee-flavored Wine in a Can”. Intelligent humans everywhere answer “Hell no”

Dentists in Manhattan are offering free wine to patients to take the edge off before treatments. I’m wondering what dentists in Washington and Colorado will propose…

Sex is natural, so why not on the natural wine label? Punch Drink tells us.

Logical-not-so-logical warning: Do not buy booze from “an independent off-license at a discount price” in Britian, as “fake” spirits are laced with bleach, nail polish and anti-freeze.

Flyers spend more money on booze than any other in-flight purchase, according to GuestLogix, which tracked 8 million transactions across five U.S. airlines between November 2013 and March 2014. What – the $5 plastic headsets and $9 Rondelé® Peppercorn Parmesan Cheese Spread wasn’t raking in the dough?

The Best Beer Ad Ever? Totally in the running.

Where’s Mr. Floatie when you need him? Vancouver’s spike in microbreweries could be clogging our sewer system.

Leave it to the French to exit in style. A French hospital is set to open a wine bar for terminally ill patients. Says the doctor who proposed the idea, “”Why should we deprive people reaching the end of their lives of the traditional flavours of our land?” Santé et bon voyage!

THE DRINKER’S ARCHIVE

GOODS | Parallel 49 Brewing Company Is Releasing Its West Coast “Filthy Dirty” IPA

Parallel 49 Brewing Co. is located at 1950 Triumph St. in Vancouver, BC | 604-558-2739 | www.parallel49brewing.com

Parallel 49 Brewing Co. is located at 1950 Triumph St. in Vancouver, BC | 604-558-2739 | parallel49brewing.com

The GOODS from Parallel 49 Brewing Company

Vancouver, BC | Parallel 49 Brewing Company is set to get down and dirty this August with the release of its Filthy Dirty IPA. Brewed with a very cheeky “filthy” amount of hops, this West Coast IPA combines fruity and tropical hop characters for a refreshingly distinguishable beer. Featuring an intensely aromatic hop profile that West Coast IPAs have become known for the Filthy Dirty IPA is brewed with Chinook, Centennial, Simcoe, Citra, and Anthem hops as well as Pale, Crystal, and Carapils malts. Despite its hefty hop flavours, the beer is nothing but clean on the palette thanks to lighter notes of citrus and pine. “West Coast IPAs proudly feature hops and the Filthy Dirty IPA is no different,” said Parallel 49 Brewmaster Graham With, “By utilizing more fruity and tropical hop characters, we’ve created a beer that tastes bold, refreshing, and clean.” Read more

HOODS | Kelowna’s Best Food, Chinatown’s Best Drinks, Victoria’s Best Coffee, & More

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You, Scout reader, have good taste. We’ve always known this, but we don’t often take advantage of it. This new feature changes that. From here on in, we want your help in refining our HOODS MAP so that we can keep steering locals and visitors alike to the best of our place in the world. There are five different geo-specific questions that we need answers to this month. We’ve done the initial curatorial leg-work of narrowing down the options to a shortlist, but we need you to finish the job.

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Which East Side brewery has the best tasting room? Is it Brassneck, Bomber, Powell Street, 33 Acres, Parallel 49, or Main Street Beer?

VOTE for your pick (and view results) on our EAST VAN or MAIN STREET pages.

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What’s the best restaurant in Kelowna? Is it RauDZ, Waterfront Wine Bar, The Terrace at Mission Hill, Bouchon’s Bistro, Old Vines at Quails’ Gate, or Sunset Organic Bistro?

VOTE for your pick (and view results) on our OKANAGAN page.

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What’s the most emblematic fixture of Kitsilano? Is it the Planetarium, Sophie’s Cosmic Cafe, Bishop’s, Zulu Records, Jackson’s Meat, or Kits Pool?

VOTE for your pick (and view results)  on our KITSILANO or WEST SIDE pages.

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What’s the best place for a properly made cocktail in Chinatown? Is it The Emerald, Bao Bei, The Parker, The Keefer Bar, The Union, or Mamie Taylor’s?

VOTE for your pick (and view results)  on our CHINATOWN or DTES pages.

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Which cafe serves the best coffee experience in Victoria? Is it Habit, Bean Around The World, Cornerstone Cafe, Discovery Coffee, 2 Percent Jazz, or the Parsonage Cafe?

VOTE for your pick (and view results) on our ISLANDS page.

GOODS | Music Direction’s July Playlist For Prohibition Brewing Co.’s New Tasting Room

Scout Series ~ Prohibition Brewing ~ from Music Direction on 8tracks Radio.

The GOODS from Music Direction

Vancouver, BC | Music Direction’s playlist for July highlights Kelowna-based Prohibition Brewing Company. The folks from Prohibition recently opened a beautiful Tasting Room on Hamilton Street in Yaletown. Bringing you back to a time when ordering a beer was worth the risk. They commissioned Vancouver artist Rory Doyle to hand-render all their beer labels and logos. Their music program will make you want to get comfy, stay a while and share a beer with the likes of Jack White, Afie Jurvanen and The Rolling Stones. Full tracklist after the jump… Read more

DRINKER | New Craft Brewery “Steel & Oak” Now Open (And There Was Much Rejoicing)

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by Chuck Hallett | Well, that didn’t take long. Not quite a week since the last brewery threw open its doors to make the world slightly more awesome, the new New Hot Thing is crouched at the starting line, ready to burst onto the scene in a haze of hoppy glory.

If you’re keen on ticking off yet another “Brewery Opening” on your list of Things To Do, though, get ready for a bit of a trip. Steel & Oak Brewing, the wort wizards in question, are all the way out there in New Westminster. I took the plunge and sat on the Skytrain for five hours (OK fine, twenty minutes), to trek out there last week for a bit of a preview so you didn’t have to. Well, fine plan that was. They’re good enough that you really, honestly should head out today to see for yourself.

Before we get on to the part of the brewery preview where I attempt to make yet another wood-clad tasting room sound original and inspiring, let’s take a second and review how you should actually go to S&O. Google might tell you to walk along Stewardson after leaving the weird mall/Skytrain stop that is New West Station. Don’t. Despite diesel particulate’s rumoured effectiveness as an aphrodisiac you might be better off with a short detour over to the boardwalk along the Fraser. Click here for a map.

Alright. Now you’re there. What should you expect? Co-owners Jorden Foss and Jamie Garbutt have put together a fine micro-brewery that, astonishingly, has some space left to grow. Plans are already in play for a barrel aging program and German-trained Brewmaster Peter Schulz is already concocting recipes in that precise, analytical brewing mind of his.

For opening day, S&O will have up to four beers ready to slip past your hipster moustache, and they’re all good. Damned good. Very damned good. So good that I wonder if the Fraser River is the common bond between great breweries because the last place to open of this calibre was Four Winds, downstream in Delta. In addition to the quality of the product in the tap, the balance of the brewery outside the tap is similarly fancy.

Yes, I did just compare S&O to the best brewery in BC. Now get ready for this: I think they could eventually be better. Sure, Four Winds is better right this instant, but they have a full year under their belt (happy anniversary, Mills’s!). When they first opened my reaction was “yeah, that’s a decent beer.” S&O beats that. Here are their beers:

Red Pilsner | Pretty much a perfect Pilsner nose, but a rich body that keeps on giving. I’m not a Pilsner guy, but I sorta love this beer. Start here.

Smoked Heff | Just the right balance of smoke. Not overpowering nor invisible. I’ve heard rumours of a bourbon barrel aged version, and I think it’ll slay.

English Pale | Tad young when I tried it, but had the start of a malty, chewy light pale ale that tastes exactly like Another Pint.

West Coast ESB | Also young when I tried it. Big tropical hop nose on this guy, but a bit unbalanced on the bittering. I suspect this is brewed more as a salve for the local hopheads than through any strong passion.

Coles Notes
Steel & Oak Brewing | www.steelandoak.ca
1319 Third Ave, New Westminster
Hours: 12pm-8pm Daily (10pm Thurs-Sat), Closed Mondays
Growlers: 32oz ($6), 64oz ($11.50)
Bottles: 650ml, coming in the fall
Barrels: Yes (not yet, though)

DRINK MORE BEER STORIES

GOODS | Parallel 49 Pouring New “Tricycle” Beer Made With Ruby Red Grapefruit Juice

Parallel 49 Brewing Co. is located at 1950 Triumph St. in Vancouver, BC | 604-558-2739 | www.parallel49brewing.com

Parallel 49 Brewing Co. is located at 1950 Triumph St. in Vancouver, BC | 604-558-2739 | parallel49brewing.com

The GOODS from Parallel 49 Brewing Company

Vancouver, BC | With summer just around the corner, the team at Parallel 49 Brewing Company has been busy bottling their thirst-quenching brews for patio season 2014. Welcome summer! Adding another craft brew to their seasonal lineup, the East Vancouver brewery is excited to introduce their newest fruity flavour, Tricycle, a refreshing lager blended with ruby red grapefruit juice.

Along with Tricycle, Parallel 49 will be bringing back some craft beer fan-favourites including Banana Hammock, a hefeweizen brewed with wheat, Pilsner malt and German hops with aromas of banana and cloves. And their much-anticipated Belgian style Witbier, Seedspitter, which boasts an effervescent watermelon aroma and crisp dry finish. The craft brewery has also brewed a lager version of their year round Hoparazzi, making it crisp and refreshing for those long, hot summer days in the sun.

“We always get excited about launching our seasonal beer,” said Graham With, head brewmaster at Parallel 49, “Nothing beats sipping on a cold craft beer on a hot summer day and our line-up of seasonal brews are crisp and refreshing.” Details after the jump… Read more

Parallel 49 Brewing Company

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Details

parallel49

1950 Triumph St. Vancouver, B.C. V5L 1K5
Telephone: 604-558-2739
Web: www.parallel49brewing.com | Facebook | Twitter | Instagram

Gallery

The People Who Make It Happen

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Mike Sleeman, Owner
Anthony Frustagli, Owner
Nick Paladino, Owner
Scott Venema, Owner
Graham With, Owner & Head Brewmaster
Michael Tod, Owner

About the Business

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Parallel 49 Brewing Company is an East Vancouver microbrewery brewing up some of the highest quality craft beers in B.C. With a successful first year and high achievements at last year’s Canadian Brewing Awards, Parallel 49 has recently expanded their sales into the Prairie Provinces as well as Ontario and the U.S. Their unusual but fun and cheeky named brews have become wildly popular among craft beer enthusiasts who enjoy their year round brews including Hoparazzi, Gypsy Tears Ruby Ale and Old Boy. In addition, Parallel 49 offers a variety of highly anticipated seasonal beers including watermelon infused Seedspitter, pumpkin Oktoberfest Schadenfreude, Ugly Sweater Milk Stout, and many others.

Visit Parallel 49’s East Vancouver tasting room and liquor stores across the lower mainland to purchase 12 and 6 pack bottles. Growlers are also available for purchase at the brewery. For more information on their latest brews visit the website here.

PRESS & Accolades

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“The Parallel 49 Brewing Co. opened on Triumph Street a year ago, and has bubbled up as vigorously as the 30 or so weirdly named beers from its six 5,000-litre and eight 10,000-litre tanks. Weird? How about Banana Hammock? Salty Scot? Lost Souls? Hoparazzi? Ugly Sweater? Schadenfreude? The latter word refers to the pleasure in seeing others fail. That certainly wouldn’t apply to Anthony Frustagli, Nick Paladino, Mike Sleeman and Scott Venema, who own the St. Augustine’s restaurant and craft-beer mecca, and Michael Tod and Graham With who joined them to found Parallel 49.” – Malcolm Parry, The Vancouver Sun

“It’s always exciting to see a new craft beer maker pop up in Vancouver; it’s even more exciting to see a brewery push boundaries, take risks and create new and interesting flavour combinations. Expect to see bold choices coming from Parallel 49 in the future.” – Ryan Tessier, Vancity Buzz

“Having an understanding of the science of brewing has almost certainly enabled Parallel 49 to achieve consistency in its product, even with the brewery in a state of near-constant expansion.” – Jan Zeschky, The Province

GOODS | Wildebeest Celebrating Quebecois Craft Beers With Special Feast On June 3rd

Wildebeest is located at 120 West Hastings Street in Vancouver, BC | 604-687-6880 | www.wildebeest.ca

Wildebeest is located at 120 West Hastings Street in Vancouver, BC | 604-687-6880 | www.wildebeest.ca

The GOODS from Wildebeest

Vancouver, BC | On Tuesday, June 3rd Wildebeest celebrates Quebecois craft beers with “Da Beest & Da Block”, an exclusive six-course dinner paired with pours from three of La Belle Province’s finest microbrasseries. As part of Vancouver’s Craft Beer Week, guests are invited to enjoy six unique brews from Quebec’s celebrated Le Trou du Diable, Dieu du Ciel and Les Trois Mousquetaires microbreweries alongside a French-Canadian inspired menu by Chef Wesley Young.

In addition to the brews paired during dinner, special edition beers will be poured by Le Trou de Diable brewmaster Isaac Tremblay. Guests are able to taste a selection of beers chosen by the brewmaster himself, including Le Trou de Diable’s Amer Indienne Belgian IPA and “Dulcis Succubus” Wine Barrel Aged Saison. With three seatings — 5pm, 7pm, 9pm — guests have several opportunities to enjoy this one night only event.

Tickets for this event are limited and on sale for $99 each, excluding taxes and gratuity, which includes a six-course dinner and six unique craft beer pairings. To secure a ticket and select a seating time please purchase online. Menu after the jump… Read more

BREWER’S BLOG | On Pilgrimages For Yeast And The Beers From “Brasserie d’Achouffe”

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This is the seventh in a nine-part story chronicling Dageraad brewer Ben Coli’s exploration of two questions he had to answer before taking the gamble of his life in starting a brewery: What is Belgian beer and can it be brewed here?

by Ben Coli | Plunging down the steep hill into the Vallée des Fées I could smell my bike’s brakes smoking. Torn between the exhilaration of the descent and fear of repeating a previous year’s crash, between my impatience to drink La Chouffe and my desire to have two intact clavicles, I braked my weird little folding bike into the corners and let it run fast down the straightaways.

Erin and I were on a pilgrimage to the reputed origin of my yeast.

The village of Achouffe had grown a bit since the brewery was founded 31 years earlier, but it was still very much a one-horse town, and that horse is Brasserie d’Achouffe. The brewery is near the middle of town and the brewery’s cafe is right in the middle of town, but then again, Achouffe is small enough that everything is pretty much in the middle of town.

We were given a private guided tour of the brewery, which is in the same location, but is technologically a far cry from Chris and Pierre’s original set-up, with its washing-machine-drum lauter tun. The present brewery is a large facility with rows of enormous outdoor fermentation tanks looming overhead. Our helpful guide answered every question I asked him, right down to the mash and fermentation temperatures, practically daring me to make a beer as good as theirs.

But the real point of our visit was in the brewery’s café. I wanted to taste one of my favourite beers while it was as fresh as possible, right outside of the brewery’s doors.

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All beer begins to change subtly as soon as it’s bottled, in some ways for the better, in others for the worse. Hop aromas fade, chemical processes slowly create new esters, and no matter how well-packaged the beer is, oxygen inevitably finds its way in.

Many stronger beers, such as barleywines and Belgian quadruples, are built to withstand age and can be much more complex after three or five years of careful aging than when they’re fresh. Lighter, crisper, hoppier beers are almost always better fresh.

A strong beer stored in a dark place with cool, stable temperatures can slowly evolve into something truly magical, but no beer is better off after all the jostling, temperature fluctuations and time spent sitting on docks in shipping containers involved in shipping a beer overseas. I never had a worse Sierra Nevada Pale Ale than one I drank in Britain, 8,000 kilometres from where the beer was brewed. Fortunately, Belgian beer can withstand transportation better than a 5% alcohol pale ale. Higher alcohol levels and bottle refermentation help to ward off bacteria and oxygen, making Belgian beer more resiliant than most.

I’ve been drinking La Chouffe and Chouffe Houblon on tap at Vancouver bars like Biercraft for years now, and I’ve always loved both, even after their long voyage. It was a different story drinking them a hundred meters from the boil kettle.

La Chouffe is a bit different than it is at home; I wouldn’t say it’s remarkably better, just different. The fruity esters are a bit less pronounced, the hop character a little more present. But the Chouffe Houblon is a completely different story.

Brasserie d’Achouffe invented the Belgian IPA style by brewing Chouffe Houblon in 2006, when an American importer asked for a beer that would cater to the hop craze sweeping America. The beer was originally designed to be exported, which is unfortunate, because it tastes much better if you drink it fresh. A hundred meters from the brewery, the beer delivers an explosion of American and European hop aroma, coupled with the fruity esters of Achouffe’s famous yeast.

No Belgian IPA brewed on this side of the Atlantic has ever equaled the original, but I can’t blame brewers here for trying. It’s a style of beer that just doesn’t taste the same if you drink it too far from where it was brewed.

Photo by Goffe Struiksma | Map: Eli Horn | BREWER’S BLOG ARCHIVE

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P&I_00040728Ben Coli is owner and brewer of Dageraad Brewing, British Columbia’s first brewery specializing in Belgian-style ales. An award-winning home brewer, Ben formalized his brewing knowledge at the Pacific Institute of Culinary Arts and at Brewlab in the United Kingdom, earning a certificate from the Institute of Brewing and Distilling. Before his beer obsession took over, Ben was a writer of books, magazine articles and marketing content. He is currently writing a book titled “How to Love Beer.”

BREWER’S BLOG | On Two World Wars And Surviving Belgium’s Dark Age Of Light Beer

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This is the seventh in a nine-part story chronicling Dageraad brewer Ben Coli’s exploration of two questions he had to answer before taking the gamble of his life in starting a brewery: What is Belgian beer and can it be brewed here?

by Ben Coli | In Belgium’s forested, hilly Ardennes region, there is a valley called Vallée des Fées (Valley of the Fairies) and at the bottom of that valley there is a tiny village called Achouffe. In this village there was once a cowshed, and in that cowshed a tiny brewery was born.

Brasserie d’Achouffe was started by Pierre Gobon and his brother-in-law Chris Bauweraerts in 1982, which was a dark time for Belgian brewing. With the number of excellent breweries thriving in Belgium today, it’s easy to forget that Belgium, like North America, went through an age of industrial lagers.

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Of the more than 3000 breweries that operated in Belgium in the early 1900s, only 750 survived both world wars. The wars were tough on Belgium’s small breweries: those that weren’t outright destroyed had their equipment requisitioned by the metal-hungry German army.

When the smoke cleared and reconstruction began, things got really tough for small Belgian brewers.

Light, pilsner-style beers came into style in a big way, and improvements in refrigeration and transportation made it easier for enormous industrial breweries to distribute nationally. All across Belgium, small breweries that had been making regional styles of beer for generations went bankrupt. By the end of the 1970s, seven breweries were responsible for 75% of the beer made in Belgium. More than half of the country’s beer was brewed by just two breweries: Artois and Jupiler.

Today we can only imagine how many amazing styles of beer were lost with the closing of so many small breweries. In fact, witbier, that classic style of Belgian wheat ale that is now the darling of British Columbia’s craft brewers, was actually extinct.

But in the midst of the carnage, Belgian brewing still had glimmers of hope. In 1966, brewer Pierre Celis resurrected witbier when he opened a brewery in the village of Hoegaarden. Then in the early 1980s a few upstart breweries began to emerge from the metaphorical rubble. Anyone who has witnessed the explosion of craft brewing in the US and Canada over the last 30 years will recognize the story of Belgium’s beer renaissance: a few dedicated homebrewers, bored of industrial lagers and nostalgic for what beer tasted like in the “good old days”, started tinkering in their kitchens. They got their hands on some old tanks from the dairy industry, cobbled together makeshift brewing equipment and started a revolution.

Among them were Achouffe’s Pierre and Chris. Brewing with a lauter tun crafted out of the drum of a washing machine, they began hand-filling and hand-corking repurposed champagne bottles and selling their brew to locals.

To compete with the flood of industrial lager washing over Belgium, Pierre and Chris would need an amazing yeast, one that could complement their blonde ale with a balance of subtly spicy phenols and juicy, fruity esters. Fortunately for them, when they went to one of the few remaining local small breweries with a bucket, they got a yeast capable of turning their hobby into an empire.

La Chouffe image with permission from La Chouffe | Map: Eli Horn | BREWER’S BLOG ARCHIVE

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P&I_00040728Ben Coli is owner and brewer of Dageraad Brewing, British Columbia’s first brewery specializing in Belgian-style ales. An award-winning home brewer, Ben formalized his brewing knowledge at the Pacific Institute of Culinary Arts and at Brewlab in the United Kingdom, earning a certificate from the Institute of Brewing and Distilling. Before his beer obsession took over, Ben was a writer of books, magazine articles and marketing content. He is currently writing a book titled “How to Love Beer.”

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