BARLEY MOWAT: A Look Inside “Brassneck Brewery”, Opening In August At Main & 6th

by Chuck Hallett | Brewery Creek will get five, count ‘em, five new breweries this year. We’ve already given you the inside scoop on 33 Acres (opening July), but as cool as Josh Michnik’s art-house brewery will no doubt be, it’s not the brewery the beererati are a-buzz about. That brewery, my friends, is none other than Brassneck. Why does it get all the geek cred? Because it’s the love child of two of Vancouver’s premier craft beer legends, that’s why.

The first of those two is none other than Conrad Gmoser, the brewer behind Steamworks Brewing Company for the past 17 years. Also involved is the legendary Nigel Springthorpe who, in his capacity as co-owner of the equally legendary Alibi Room, has done more to promote craft beer in Vancouver since 2006 than almost anyone else.

That combination of talents – knowing the culture of craft beer in Vancouver, knowing what beers to make, and knowing how to make them – has pretty much every bearded face staring in the direction of Main & 6th Ave with lips parted slightly in slobbering anticipation of the brews that are about to spill forth.

Upon opening, Brassneck will sport the ability to brew up to ten different styles of beer at the same time in a variety of batch sizes. What does that mean? That means Conrad will be free from the traditional pub-beers of Steamworks to brew an ever-changing line-up of novel beers. Don’t like what’s on offer Tuesday? Come back Friday and things will have changed. That, combined with an attractive, large tasting room nestled between the brewhouse and cellar (and of course the prerequisite growler stations), will keep both the new initiates to craft beer as well as the old school coming back week after week after week.

Look for Brassneck to open at some point this August. In the meantime, read a full interview about the brewery with Nigel Springthorpe on my blog here and keep up to date on their progress via their Instagram.

MORE BARLEY MOWAT

——————————————————————————————————————————

Chuck Hallett lives and works in downtown Vancouver. His passionate obsession with craft beer borders on insanity. When not attempting to single-handedly financially support the local brewing industry through personal consumption, he spouts off on his award-winning beer-themed blog: BarleyMowat.com. If you’re in a good beer bar reading this, odds are he’s sitting next to you. Be polite and say hi.

SMOKE BREAK #1039: Creating A Bottle Of Beer That Plays Music Like A Vinyl Record

(via) Dig the first ever playable beer, a blend of 19th century tech and 21st century marketing from Becks:

Making the world’s first playable beer bottle was a formidable technical challenge. The clever people at Auckland firm Gyro Constructivists first had to design and build a record-cutting lathe, driven by a hard drive recording head. Then they reinvented Edison’s original cylinder player, using modern materials and electronics and built to very fine tolerances. The Edison Bottle made its public debut at SemiPermanent in Auckland in May to a standing ovation from the assembled media and design community. Beck’s has had a long association with music and art. In fact, at about the same time Heinrich Beck was brewing his first beer in the 1870s, Tom Edison was tinkering away on designs for the first phonograph. Considering how beer has influenced recorded music since then, this physical collaboration was very appropriate and long overdue.

The music? Here She Comes from Kiwi band Ghost Wave.

TAKE ANOTHER BREAK

GOODS: Haupenthal Back At Dockside After Launching New Craft Brewery In Cambodia

Dockside Restaurant is located at 1253 Johnston St. in Vancouver BC | 604-685-7070 | docksidebrewing.com

The GOODS from Dockside

Vancouver, BC | Dockside Restaurant is pleased to announce the return of our first brewmaster Peter Haupenthal, who is again overseeing all of Dockside’s brewing and beer making. Peter was instrumental in opening Dockside’s brewery and during the nearly 10 years he ran all brewing operations, he helped to make Dockside one of Vancouver’s favourite destinations for craft beer.

Peter began his journey in brewing 40 years ago in his hometown of Merzig, Germany and he has worked continuously in brewing since then. He served his brewing apprenticeship in Switzerland and Germany before attending the famous VLB Berlin school where he received his Master’s Diploma in Brewing and Malting.

His work has taken him across the World, brewing in places as far-flung as Nigeria, Bolivia, the Marshall Islands and Belize. Most recently, he spent three years in Cambodia where he started up and ran Kingdom Breweries, the country’s first craft brewery.

Dockside is pleased to welcome Peter back to the team. He has already begun to put his stamp on the brews including the seasonal Haupenthal Hefeweizen which bears his name and Jamaican Lager, a hibiscus-infused lager that’s become a Dockside summer favourite.

Craft beer fans get a special chance to sample Peter’s brews during Vancouver Craft Beer Week with the best deal of the year on Dockside tasting flights. From May 31th to June 8th, six-pack tasting flights will be just $9 (reg $14). This offer can be enjoyed in the lounge or on the lounge patio. Peter will also be leading weekly brewery tours at Dockside each Thursdays at 4:30pm. These are a great opportunity to learn more about Dockside’s brewing process. The tours are free and, as space is limited, reserving by emailing jonathan@docksidevancouver.com is highly recommended. Read more

BARLEY MOWAT: On How To Properly Enjoy The Bejesus Out Of High Quality Craft Beer

by Chuck Hallett | Alright, you’ve gone out and bought yourself a bottle of hard core craft beer, let’s say Powell Street Brewery’s “Beer of the Year” – award winning Old Jalopy Pale Ale. You cram that puppy in the fridge until it’s ice cold, crack it, take a pull from the bottle and…nothing. None of this “subtle grain” or “balanced hops” that everyone’s talking about. It just tastes like…beer.

What’s up? Is it you or is it the beer? Surely it can’t be you, since you’re awesome. Clearly, this craft beer craze just isn’t what it’s cut up to be. Well, I’ve got some bad news for you sunshine: it’s you. You just committed two rank rookie mistakes when it comes to drinking beer, but don’t worry, I won’t tell anyone. It turns out that most people have no idea how to serve beer.

First off, you’re drinking it too cold. Despite what those clever mountains on the sides of crappy beer want to tell you, beer is not served ice cold. It’s not served warm either (incorrect myths about British pubs aside). It’s served anywhere from “quite cold” (40-45F for most lagers) through “cold” (45-50F for reds, porters, IPAs) all the way up to “chilled” (50-55F for imperial stouts and barley wines).

While we’re on the topic, by using the fridge-and-room-temperature approach, you’re also serving your white wines too cold (45-50F vs 35-38F) and your red wines waaay too warm (55-60F vs 72-80F).

By serving your beer straight from the fridge (35-38F) you’re killing the flavour. Colder temperatures remove much of the balance and nuanced flavours that went into making the beer in the first place. The colder the temperature, the less you can taste. Okay, then, problem solved! Let’s crack that “appropriately chilled” bottle and party on!

Whoa, cowboy! You gotta get that bad boy into a glass first. Pouring your beer into glassware accomplishes two important things: it aerates the beer, releasing volatile compounds into the air, and it allows your nose to pick up those same compounds, an act that is known in layman’s terms as “smelling”. Yes, smell is a very important factor in the enjoyment of pretty much all food and drink, yet somehow we turn a blind eye to beer in this regard.

What kind of glass you decide to pour your beer into is an advanced maneuver, just as getting it out of the bottle in the first place is the most important step. If you’re really keen, find yourself a beer tulip, but to be totally honest a mason jar is 90% as good.

Homework: grab two bottles of Hoyne Pilsner and put those puppies in the fridge. After they’re both ice cold, take one out and wait seven minutes. Open both and compare. You just made Sean Hoyne smile, which admittedly is not that hard to do.

Glassware: get a fresh growler of Powell Street Old Jalopy (be sure to congratulate David and Nicole on their recent award while you’re there–it’s a big deal). Stick in fridge. Pull out and wait 20-25 minutes. Pour some into a tulip, wine glass or mason jar. Take a pull straight from the growler and compare with the glass. Sure, the glass is less hardcore-awesome as drinking from a giant jug o’ alcohol, but you’ll find it’s much better.

MORE BARLEY MOWAT

——————————————————————————————————————————

Chuck Hallett lives and works in downtown Vancouver. His passionate obsession with craft beer borders on insanity. When not attempting to single-handedly financially support the local brewing industry through personal consumption, he spouts off on his award-winning beer-themed blog: BarleyMowat.com. If you’re in a good beer bar reading this, odds are he’s sitting next to you. Be polite and say hi.

GOODS: Cannery Brewing Makes A Beer To Celebrate Local Band “Pink Mountaintops”

Cannery Brewing is located at 112 – 1475 Fairview Rd. in Penticton, BC | 250-493-2723 | www.CanneryBrewing.com

The GOODS from Cannery Brewing Company

Penticton, BC | Cannery Brewing, R&B Brewing, Townsite Brewing and Old Yale Brewing have something very exciting brewing and they can’t wait to sing about it from the hilltops. These 4 BC Craft Brewers worked together with CBC Radio 3 and four awesome Canadian bands to launch Canadian Band Beer. It all started with the tweet #CDNbandbeer, from CBC Radio 3 host, Grant Lawrence. From there the hashtag trended on twitter and inspired a flood of replies from CBCMusic.ca followers who submitted beer names based on the names of great Canadian musical acts. Ben Didier of CBC Music designed a set of fake labels and before long Old Yale Brewing Company’s Jeremy Sibley was recruiting members of British Columbia’s vibrant craft beer community to help make them a reality.

Let the legacy of Canadian Band Beer begin! Every Friday, from May 17th until June 7th, a new band beer will hit shelves in BC. Old Yale Brewing Company of Chilliwack, British Columbia is proud to pay homage to the legendary Vancouver punk band D.O.A. and has created the Classic Brown Ale, D.O.Ale. This beer launches first on May 17th. R&B Brewing Company out of Vancouver, British Columbia has created the You Say Barley! We Say Rye! Dark Rye IPA, after the new-wave punk band You Say Party! We Say Die! This launches on May 24th. Townsite Brewing Inc. of Powell River, British Columbia is proud to present the Belgian Pale Ale, Said the Ale. The beer is named after Vancouver indie-rock band Said the Whale. This beer launches May 31st. And finally, Cannery Brewing Company out of Penticton, British Columbia has created the Pink Mountainhops Maibock, a hoppy Maibock named after Vancouver rock ‘n’ roll band Pink Mountaintops. This final beer launches June 7th. Read more

GOODS: New Limited Release “Wildfire IPA” Launched By Penticton’s Cannery Brewing

Cannery Brewing is located at 112 – 1475 Fairview Rd. in Penticton, BC | 250-493-2723 |www.CanneryBrewing.com

The GOODS from Cannery Brewing Company

Penticton, BC | The Okanagan, in the interior of British Columbia, is a wonderful place, filled with beautiful lakes, forests and mountains. It’s dry and hot, making it a perfect holiday destination to soak up the sunshine and play in the lakes, rivers and channels. The dry heat in the summer, however, also means the area is at risk for forest fires.

Every summer, fire fighters and emergency service workers prepare for these fires. During one particularly tough summer with a high risk for fires, Cannery Brewing launched a Limited Release beer called Wildfire IPA as a tribute to those that work so hard to fight these fires. The demand for this unique beer continued year after year, so Cannery Brewing has continued to produce periodic Limited Release batches of this specialty beer, which is known as a dark IPA (India Pale Ale).

This year, the Wildfire IPA has evolved and is now a tribute to the firefighters and emergency service workers who bravely fight wildifires throughout out great nation each year. To further acknowledge the work of these brave men and women, Cannery Brewing has partnered with the Canadian Fallen Firefighters Foundation (www.cfff.ca) and will provide a portion of the proceeds from the sale of this beer to the Canadian Fallen Firefighters Foundation. Read more

OPPORTUNITY KNOCKS: Chinatown’s Soon To Open “Bestie” In Need Of Kitchen Staff

Bestie is scheduled to open soon at 105 East Pender Street in Chinatown | Vancouver, BC | www.bestie.ca

The GOODS from Bestie

Vancouver, BC | We’re looking to add a few solid folks to the kitchen team for our our soon to be open 25-seat sausage and beer parlour. Bestie is inspired by German street food. This means sausages, sauerkraut, pretzels, and hand-cut fries. There will be pickling, baking, fermentation, and the creative use of vegetables sourced from Vancouver’s urban farms.

Bestie will be a collaborative little restaurant with a tight crew where each member will contribute to make something special happen with food, service and the overall experience. Applicants must be passionate and, at times, nerdy about food. Work ethic, character, and positivity are things we value. Hard work will be required, duties will overlap, and a sense of humour will be necessary.

To apply, please send a cover letter and resume to hello@bestie.ca. We appreciate all applications but due to the overwhelming amount of work on our plates right now, only shortlisted candidates will be contacted. Learn more about Bestie after the jump… Read more

BARLEY MOWAT: A Look Inside East Van’s Highly Anticipated “33 Acres Brewing Co.”

by Chuck Hallett | As is now widely known, 2013 will see a large batch of new breweries opening in Vancouver. Among the first to put beer in my beer hole will be the highly anticipated 33 Acres.

Located in the newly resurgent Brewery Creek District (Main between 2nd and Broadway) at 15 West 8th Avenue, it’s the love-child of film student turned brewery owner Josh Michnik and Brewmaster Dave Varga (formerly of Taylor’s Crossing/Red Truck fame).

33 Acres will very much be “the brewery that Josh built” as he’s had an active hand in virtually every aspect of creating it, from renovations and building upgrades to installing the brewing kit itself. But that’s just Josh’s approach: if you want something done right, best do it yourself. “No short-cuts,” he says, “that goes for not only the beer, but the merch, brand, the furniture, the floors, the walls, everything.”

Josh’s dedication shows in the space he has created. Breweries are often efficient affairs, design driven by practicality first and human use last. This is not the case here. The brewery itself is warm and inviting; reassuringly human in its scale. Tying the whole production floor together is a massive wooden ceiling that Josh spent weeks cleaning and restoring — a chore most breweries would have avoided with a simple bucket of paint.

The goal at 33 Acres is to build something that represents the opposite of the kind of industrial scale manufacturing concern that breweries came to represent during the last century. “I saw 33 Acres as a way to build a place where the neighbourhood could stop by on the way to work, say hi, help load some grain off a truck, have a cup of coffee, and just hang out.” says Josh. “Then on the way home from work, do the same but fill up a growler or stay for a pint.”

Building a space and letting Dave Varga work his magic is a plan that I can get behind. Look for 33 Acres beer to begin showing up in local pubs and restaurants later this Spring. In the meantime, you can follow their progress on Twitter and Instagram. (some images courtesy of 33 Acres)

MORE BARLEY MOWAT

——————————————————————————————————————————

Chuck Hallett lives and works in downtown Vancouver. His passionate obsession with craft beer borders on insanity. When not attempting to single-handedly financially support the local brewing industry through personal consumption, he spouts off on his award-winning beer-themed blog: BarleyMowat.com. If you’re in a good beer bar reading this, odds are he’s sitting next to you. Be polite and say hi.

BARLEY MOWAT: On How To Comprehend Your Sister’s Weird Homebrewing Boyfriend

by Chuck Hallett | Barley. Hops. Yeast. Water. You’ve probably heard these words touted around in relation to beer in an advertisement, or maybe you’ve seen them printed on the side of a bottle. But do you really understand how they go together to make our Favourite Beverage? Do you just put them in a blender and hit “pulse”? Is it a bit more complicated than that? In a few minutes from now you’ll know the answers to these questions and more. Welcome back to beer school!

Brewing is both an ancient art and a modern science, and boy is it ever a lot more technical that just putting some barley in a bucket and hoping for the best. There are millenia of history behind making beer. Seemingly most of that time was devoted to inventing new slang for the process: malt, wort, mash, pitch, and many other terms have muscled their way into the process’ parlance, making communication in beer speak a chore for the uninitiated. If you ever find yourself in a discussion with one of the (often bearded) beererati, his occasional incomprehensibility is perfectly normal. It’s kinda like how I feel with art. Or music. Or the weather. (Pretty much anything but beer, really.)

Luckily, the basic concepts behind brewing beer are not that hard to grasp. The following list of terms won’t teach you how to actually make beer, but it will – at the very least – familiarize you with the core concepts in beer-making, allowing you hereafter to nod knowingly the next time your sister’s weird homebrewing boyfriend corners you at a party. Read ‘em up and don’t forget your delicious homework!

Malting. First, barley is not just reaped with a giant scythe then fermented, as cool as that would be. Before the magic can happen, barley must be malted, or allowed to germinate. Germination tricks the barley into thinking it’s been planted and it’s go-time for growing. The result is that the barley seeds generate the enzymes required to convert starch into sugar to support that growth, but this is just a tease: before any real growth occurs the germination is rather rudely halted with dry heat.

Milling. Next, all that malted barley (or malt for short) is ground up in a mill in a process rather creatively called Milling. The result here is a pile of ground up grain called grist. I’m not really sure what else you’d expect.

Mashing. The grist is added to a bunch of hot water in a process called “mashing in.” The hot water is called “Liquor” but, disappointingly, this is just a label. Mashing occurs in a “mash tun” which is vaguely Gallic for “big pot in which one make beer.” The reason the water is hot is that the heat activates the enzymes in the malt to complete the starch-to-sugar conversion. There are several different enzymes and several different ideal temperatures involved, but you get the drift. The result is a grain/water/sugar slurry called mash that can be filtered to create “wort,” the immediate precursor to beer.

Boil. Because we’re all slobs, and also because wort is effectively just a giant barrel of perfect bacteria food that, if left around, would grow enough nasty shit to kill everyone in a three mile radius, the next step is to sanitize things. The easiest way to sanitize a liquid is to boil the ever loving fuck out of it, so we proceed to do just that.

Hopping. During the boil hops are added at different points to balance out all that sugar with bitterness, flavours and awesomeness. Very generally, the earlier the hops are added, the more flavour they provide, while later means more aroma. Hops, being natural preservatives, have the additional benefit of scrubbing unwanted proteins out of the wort.

Chill. Next we bring the steril wort down to a safe temperature for yeast. This is done quickly through a heat exchanger for a few reasons, but a major consideration is that it just takes freaking forever for 15,000 litres of wort to cool down by itself and we don’t have all day, dammit.

Pitch. Once cool, a bucket of yeast is dumped, or “pitched,” into the mixture. Most people don’t suspect it, but yeast contributes most of the flavour to any given beer. Change the yeast, change the beer. With the yeast added, the wort slowly begins turning into beer (wort + booze = beer), and an angel gets its wings. From here the wort is left to ferment for a period of time, which depends on what kind of beer is being made.

Conditioning. Eventually most of the yeast is done, and it settles to the bottom of the fermenter. This inactive yeast is removed, and the beer is left to settle for a while (days or weeks). This lets flavours in the beer blend and mellow, and gives time for undesireable by-products of brewing to off-gas. If you’re drinking a flavoured beer, like a pumpkin ale, odds are the pumpkin was added during this stage.

Bottling/Kegging. Pretty much what you’d expect. The beer might be additionally filtered prior to bottling or kegging to increase clarity, but frankly that’s a horrible thing to do to beer. Sure, it looks good, but it steals much of the yeast’s flavour from the body of the beer, and I’ll take body over looks any day. Yes, this whole article was written specifically to support that joke.

And there you go! You now know more about brewing than I did a decade ago, and perhaps even just enough to horrifibly burn yourself in your kitchen. Congratulations! Homework after the jump… Read more

BARLEY MOWAT: On The Especially Rapid And Very Welcome Rise Of Growler Culture

Growlers lined up at the filling station inside Vancouver's brand new Powell Street Craft Brewery (1830 Powell St.)

by Chuck Hallett | In case you haven’t heard, craft beer in BC is going through something of a renaissance. If you aren’t already aware, last year saw the addition of five new breweries to this fair province – Townsite (Powell River), Parallel 49 (Vancouver), Powell Street (Vancouver), Bridge Brewing (North Vancouver), Firehall (Oliver) -  and 2013 will see the addition of seven more. Many of these new breweries will be local to Vancouver, and (almost) all of them will be filling growlers out of the gate.

What’s this, you say? You’ve never heard of a growler? Well, my friend, I’m about to change your beer-loving world for the better. A growler is, quite simply, the best way to bring home fresh and locally produced table beer. A growler is environmentally friendly. A growler is affordable. A growler is…well…to be honest it’s a big bottle that you take to the brewery and get filled with draught beer.

Other cities such as Portland, San Diego and Seattle have long had a large number of breweries filling growlers. Heck, even Victoria has a strong growler culture (eg. Phillips, Driftwood, Hoyne). But for whatever reason, Vancouver did not partake until recently.

Sure a few local brewpubs would (and still do) fill growlers, but no one was doing it industrially until Parallel 49 Brewing opened in East Van earlier this year. They installed a professional growler-filling station and began selling 2 litres of draft beer for $10. They have since added two more stations due to demand.

Dieter Friesen filling up at the Parallel 49 Brewing Company's tasting and growler bar (1950 Triumph St.)

Growlers aren’t just cheap. They also give you a chance to take home beers that the brewery perhaps doesn’t bottle, and sometimes even rare one-offs. What’s more, with many of the smaller breweries, that person behind the counter filling your bottle probably also brewed the beer, and they’d love to tell you all about it.

In terms of quality, our award-winning local craft breweries are turning out some of the best beer in the country, and the difference between getting it fresh on site (or after the several weeks it takes to clear the LDB’s red tape) will impress you. Odds are, there is some seriously good beer being made a few minutes from your doorstep, so why settle for something brewed last summer in Europe?

Today, only Parallel 49, Powell Street Brewing, Steamwork’s and Yaletown Brewing Company do growler fills in Vancouver (Bridge Brewing and Central City offer up fills in North Vancouver and Surrey respectively). In the coming months, however, things are going to get very interesting.

The location of The Brassneck Brewery, currently under construction off East 6th Ave at 2148 Main Street

Opening this year in the old Brewery Creek district around 6th and Main are no less than four new breweries: Main Street Brewing, Red Truck, Brassneck and 33 Acres. All will fill growlers. And slightly further afield are Doan’s Craft Brewing Company, Four Winds, and Dogwood Brewing. All are slated to open their doors this year and would likewise love to send you home with two litres of The Good Stuff.

Every brewery that fills growlers also sells new, branded ones, but everyone will fill anyone else’s growlers. 2 litre growlers typically cost $10-15 to buy and $10 to fill, while smaller 1 litre growlers are around half as much, perhaps a bit more than half (note that not all breweries sell or will fill a one litre growler).

Once you have your precious beer, if it was filled in a proper station, it should keep refrigerated for as much as three weeks before you open it. Once open, you should drink it within two days for maximum freshness. And when you’ve drunk your last, just wash it out and take it back to the brewery (or a different one) for more. It’s a general rule that breweries do not wash your growlers for you, and most will refuse to fill a dirty one out of fear that it will taint the new beer.

So give a growler a try. You’ll find yourself stopping off at your local craft brewery for a litre of beer to go with dinner more and more, and wondering how you ever did without.

——————————————————————————————————————————

Chuck Hallett lives and works in downtown Vancouver. His passionate obsession with craft beer borders on insanity. When not attempting to single-handedly financially support the local brewing industry through personal consumption, he spouts off on his award-winning beer-themed blog: BarleyMowat.com. If you’re in a good beer bar reading this, odds are he’s sitting next to you. Be polite and say hi.

GOODS: “Red Truck Beer Co.” Releases A Strong & Assertively Hoppy India Pale Ale

Red Truck Beer Co. is located at 1015 Marine Dr. in North Vancouver | 604-682-4733 | www.redtruckbeer.com

The GOODS from Red Truck Beer Company

Vancouver, BC | Our newest seasonal beer has been released! Red Truck I.P.A is a strong ale with an assertively hoppy profile (Pacific Northwest hops give a distinctive West Coast flavour familiar to most “hop heads”). It’s a light amber beer with a fruit and citrus aroma, a caramel malt sweetness, and a sharp, herbal, hoppy, and bitter finish; a very balanced beer that pairs well with Thai, Indian, Mexican and North American cuisines (the only thing to avoid with I.P.A’s is acidic/vinegary sauces).

The new IPA will be available in Vancouver at The Alibi Room, Wildebeest, St. Augustines, Central bistro, Calabash and Nosh in Kits. Read more

GOODS: Red Truck’s Special New Maple “Prev Ale” Pouring From Select City Taps

Red Truck Beer Co. is located at 1015 Marine Dr. in North Vancouver | 604-682-4733 | www.redtruckbeer.com

The GOODS from Red Truck Beer Company

Vancouver, BC | “PREV-ALE” aka “Xmas Maple”(5% alcohol): is a Maple Ale. It has solid Maple Syrup aroma and flavour followed by a balanced finish that make this beer “Xmas in a keg”. This light amber coloured beer is available for a short time with partial proceeds going to Chelsea Steyns’ battle with cancer. The Red Truck Crew and our friend/local hip hop artist Prevail will be working together at a number of tasting events around town to support the cause. This beer pairs well with Breakfast sausages…(yes beer is for breakfast!), pork, ham, duck; any meat that has either fruit sauces or sweet glazes as well as dried fruit, nuts and fruit based pastries; New York style baked cheesecake or a really good vanilla ice cream. Look for the this beer at Wildebeest, The Alibi Room, Central Bistro, Calabash, St Augustine’s, The Media Club as well as tasting events at The Regal Beagle(Dec 11 7-9pm), Hells Kitchen(Dec 13th 7-9pm) and Yaggers Kitsilano (Dec 15th 7-9pm) and at Wildebeest on Dec 27th… Read more

Cannery Brewing Company

DETAILS

112 – 1475 Fairview Rd. | Penticton, BC | V2A 7W5
Telephone: 250-493-2723
Email: info@CanneryBrewing.com
Web: www.CanneryBrewing.com | Facebook | Twitter | Youtube

GALLERY

THE PEOPLE

Owners: Patt and Ron Dyck
Brew Team: A passionate group of beer crazy souls.

ABOUT CANNERY BREWING

Located amidst the breath taking scenery of Penticton, British Columbia, our micro-brewery produces individually hand-crafted fine ales and lagers of unmistakable complexity and balance.  This flavour is the result of wonderful combinations of premium quality malted grains and carefully chosen Pacific Northwest hops. Cannery Brewing is the Small Brewery with Big Flavour!

All of our beers are created with carefully selected and scrutinized ingredients.  We use the finest hops and malted barleys and only the finest yeast strains.  Our brews are all natural.  They contain no preservatives and are not pasteurized.  You get a fresh, crisp taste every time.

We brewed our first batch of beer in the Old Aylmer Fruit and Vegetable Cannery in Penticton on April Fool’s Day, 2001.  It did seem like an auspicious day for the start of a brewery that would be dedicated to enjoyment (not to mention the odd practical joke!). In the beginning, we brewed and sold beer in kegs for local restaurants, pubs and clubs.  After that came the wonderful 8.5 litre Party Pigs of beer that flew out our doors. (Our pigs do fly!)

In 2011, we celebrated our 10th anniversary and our 1000th brew! Today we sell our beers in 650ml bottles, 355ml cans, on tap, in Party Pigs and we recently launched a new Growler program. A Growler is a reusable, glass 2L bottle that can be filled at our brewery.

AWARDS & ACCOLADES

Over the years, we have been fortunate to receive a number of different awards at various beer festivals throughout the country. We were thrilled when we won a Gold Medal for our Squire Scotch Ale and a Silver Medal for our Naramata Nut Brown Ale as part of the 2010 Canadian Brewing Awards.

Cheers All Around For Penticton’s Cannery Brewing | Penticton Western News

Cannery Brewing Strikes Gold At CBAs | Beer Geek

Squire Scotch Ale A Gentleman’s Affair | Bryehn.ca

Cannery Brewing India Pale Ale: Now this is an IPA! | BCandy

Naramata Namesake Gets Award At Beer Fest | My Naramata

———————————————————————–

Next Page »