WELCOME | Brassneck Brewery On Main St. Has Joined The Growing Scout Community


We’ve invited Mount Pleasant’s awesome Brassneck Brewery to join our GOODS section as a recommended brewer of beer. They are now proud members of Scout, and as such we will be posting their news in addition to hosting a page for them on our curated list of independent goodness. We would like to thank them for their support of Scout, and for making Vancouver a better place to be.


Brassneck Brewery

December 20, 2013 




2148 Main Street | Vancouver, BC | V5T 3C5
Email: info@brassneck.ca | Web: www.brassneck.ca
Social Media: Twitter | Instagram


photos by Lucas Finlay



Co-founders: Nigel Springthorpe & Conrad Gmoser



Brassneck Brewery is now open! Come visit us at 2148 Main St. in Vancouver, BC. Our hours are Monday to Friday from 2pm to 11pm and Saturday & Sunday from 12pm to 11pm.

BARLEY MOWAT | Taking The Mystery Out Of Cellaring Your Awesome Beer Collection


by Chuck Hallett | Beer, much like wine, falls into two distinctive categories: table beer, intended to be consumed as fresh as possible, and cellaring beer, meant to be aged for some time prior to consumption. Cellaring beer is a growing hobby within the craft beer set, and you too can join in for a modest start-up investment. So let’s get cracking.

1. What should be cellared? | Generally high alcohol, high malt beers cellar better than most others. Look for Russian Imperial Stouts and Barley Wines to start. These releases come out from early December to mid-winter, and sell out fast. Other styles that cellar well include Belgian Quads, Tripels, Sours, and Ice Bocks. Driftwood Brewing, in particular, makes a great Barley Wine called “Old Cellar Dweller” that will improve over several years. Don’t be timid, though, all beers will change over time, and most beers are cheap enough that you can experiment.

2. Where should I cellar it? | Not in your garage, and sure as hell not in a closet that seems “kinda cold.” Temperature flux will kill your beer, and anywhere that is either exposed to the outside or to the inside will flux dozens of degrees F per day. You need to either dig a big hole or buy a cheap wine fridge. These fridges range from ~$10 per bottle to $50 per bottle, but for a starting beer cellar you can stick to the bottom end.

3. So I just stick the beer in this new fridge? | Not right away. Open one of yours beers and try it (you bought more than one, didn’t you?). Write down notes to remind Future You of what it tasted like. Don’t be too nice, as Future You is a jerk. He stole all your beer, afterall. Ideally you should buy several beers and sample a bottle every few months. This way you won’t miss it when it gets good.

4. What if I miss it when it gets good? | Don’t panic. Beer, unlike most wines, goes through several periods of emminent drinkability (or “peaks”) as the various compounds settle out.

5. What am I looking for? | No two beers age the same, but in very general, broad terms bold flavours will become less intense, hop aromas (and bitering) will subside, and milder flavours will begin to bleed together. A year or two in you might notice some light caramel coming to the front of a beer that, to start with, was basically all hops.

And that’s it. You’re ready. For more advanced info, read my (sorta NSFW) in-depth guide to cellaring, or perhaps my more recent article on cellaring beer standing up or lying down.



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.

OPENING SOON: A Look Inside Deep Cove Brewery & Distillery (Due Later This Month)


We recently took a look inside Deep Cove Brewing and Distilling, the 6,500 sqft paradise soon to open at Unit 170 – 2270 Dollarton Hwy in North Vancouver. Polished but rustic, the space kicks off with a wall of barrels to the right and glass tables (on barrels) and a tasting bar made from a reclaimed brewing tank to the left. A walk-in cooler hides behind a wall of corrugated tin and beyond that to the recessed rear right are four stainless steel 190L tanks for whisky and craft gin. Huge “viking” doors separate the tasting room from the work zone (manufacturing, packaging, bottling, brewing). In addition to the 10-20 seats inside, there will also be a 10 seat patio.

They’ll be launching with three mainstays – the lemony, refreshing and crisp Wise Crack West Coast Lager (an old style lager inspired by Brooklyn Lager and Anchor Steam Beer); the rounded malt and juicily hopped Loud Mouth Pale Ale (a mix of old world and new world pale ale style Cross english bitter and Big North West Pale Ale, like Sierra Nevada); and the pale yellow Quick Wit Wheat Ale, which is modelled after a Belgian wit (similar to Hoegaarden) with hints of coriander and orange peel. There will also be a selection of seasonal beers. Oh, plus their whisky and gin. Awesome, and as an added bonus to the experience, they’re looking to plate a food item – either beer brats or fried chicken – to go with the beers (to be contracted out to a catering company).

Sean Bethune and Shae Dejaray are the two founders. Shae has a background in civil engineering, plus experience building and testing systems for breweries, and Sean is a mechanical engineer. They started brewing together on the deck of their Deep Cove home three years ago. At Deep Cove Brewery & Distillery, they have undertaken everything from the design to the construction. On board are brewmaster Kevin Emms, who met Shae at a brewing school in Scotland, and marketer Trish Garrat, who recently worked in sales for Central City Brewing. Expect to see them open in mid/late June.

[In the group photo from left to right: Shae Dejaray, Trish Garratt, Kevin Emms, Shawn Bethune]


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)



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.


February 3, 2013 


Beer Me | Expression/Entreaty | A casual (if abruptly familiar) way of saying “pass me a beer” to a friend. Done at home and at parties, never in bars or restaurants.

Usage | “Work sucked. Beer me.”



December 21, 2011 

Welcome to restaurant section of The GOODS. It’s our curated collection of local, independent breweries that we think are contributing to the progression of BC’s beer scene. We are therefore proud to help promote each and every one of them here and by sharing their news and employment requires on our front page. If you think that your company would be a good fit for Scout, you can learn more about joining Scout here.


qerf33 Acres Brewing Co.

15 West 8th Avenue | Vancouver, BC | 604.620.4589 | 33acresbrewing.com | Our vision was born out of enjoyment for the binding elements of life. The spirit of community sharing; drink, food, conversation…33 ACRES BREWING CO.

qerfBrassneck Brewing

2148 Main Street | Vancouver, BC | www.brassneck.ca | Brassneck Brewery is now open! Come visit us in Mount Pleasant Our hours are Monday to Friday from 2pm to 11pm and Saturday & Sunday…BRASSNECK BREWING

qerfCannery Brewing Company

112 – 1475 Fairview Rd. | Penticton, BC | 250-493-2723 | cannerybrewing.com | Located amidst the breath taking scenery of Penticton, British Columbia, our micro-brewery produces individually…EXPLORE CANNERY BREWING COMPANY

Dockside Brewing Co.

1253 Johnston St. | Vancouver, BC | 604-685-7070 | docksidebrewing.com | The Dockside Restaurant offers superbly prepared classic dishes in a setting like no other. Located on the waterfront where Granville Island…EXPLORE DOCKSIDE

scout1R&B Brewing Co.

54 East 4th Ave | Vancouver, BC | MAP | 604-874-2537 | rbbrewing.com | R&B Brewing Co. has always been, and will always be, just about as independent a microbrewery as you’ll come across…EXPLORE R&B BREWING CO.

scout1Parallel 49 Brewing Co.

1950 Triumph St. | Vancouver, BC | 604-558-2739 | parallel49brewing.com | Parallel 49 Brewing Company is an East Vancouver microbrewery brewing up some of the highest quality craft beers in B.C…EXPLORE PARALLEL 49

scout1Postmark Brewing

55 Dunlevy St. | Vancouver, BC | 604.699.1988 | postmarkbrewing.com | Postmark Brewing is a Vancouver, BC born and built craft brewery open daily from 11am – 11pm for growler fills, pints, tasting…EXPLORE POSTMARK BREWING

IMG_9998Red Truck Beer Company

1015 Marine Dr, North Vancouver | 604-682-4733 | www.redtruckbeer.com | The Red Truck Beer Company is a Vancouver-based craft microbrewery. We make two signature beers: Red Truck Ale, a rich…EXPLORE RED TRUCK BEER CO.

IMG_9569-800x533Whistler Brewing Co.

1045 Millar Creek Road, Whistler, BC | 604-731-2900 | www.whistlerbeer.com | At the Whistler Brewing Company, we share a passion for creating unique, world-class craft brewed beers…EXPLORE WHISTLER BREWING CO.


GOODS: Whistler Brewing Co. Releases Limited Edition “Valley Trail Chestnut Ale”

October 21, 2011 


Whistler Brewing Co. is located at 1045 Millar Creek Rd in Whistler, BC | 604-731-2900 | whistlerbeer.com

News from Scout supporter Whistler Brewing Co.

Whistler, BC | Whistler Brewing Company’s Brewmaster, Joe Goetz decided to push the envelope further with an interesting and perhaps riskier development for Fall 2011 with the new, small batch – limited release, Valley Trail Chestnut Ale. Earlier this year the brewery produced its first ever limited edition beer, Paradise Valley Grapefruit Ale which was a knock-out success selling out in both retail stores, as well as restaurants and bars in record fashion. Read more

UK Brewer Bottling Expensive Beers Inside Dead Furry Animals

And no, we’re totally not joking

Twelve bottles of The End Of History ale have been made and placed inside seven dead stoats, four squirrels and one hare. And at 55 per cent volume, its makers claim it is the world’s strongest beer.

A taxidermist in Doncaster worked on the animals, which were not killed for bottling the new drink, with some having been killed on the roads. Outfits featured on some of the animals include a kilt and a top hat.

BrewDog, of Fraserburgh, Aberdeenshire, created the ale, which is stronger than whisky and vodka. The brewer recommend the beer should be served in a shot or whisky glass ”to be enjoyed like a fine whisky”.

The firm’s co-founder James Watt said: ”In true BrewDog fashion, we’ve torn up convention, blurred distinctions and pushed brewing and beer packaging to its absolute limits.


Barbara O’Donnell, director of services at Alcohol Focus Scotland, said: “This is another example of this company pushing the boundaries of acceptability, all in the pursuit of cheap marketing tactics.” However, Mr Watt argued that criticism of the beer’s high strength was “totally misguided”. He said: “This artisan beer should be consumed in small servings whilst exuding an endearing pseudo vigilance and reverence for Mr Stoat.

“The real catalysts for a binge-drinking culture are not well-crafted beers but the monolithic corporate machines that have cultivated a culture of quantity rather than quality amongst UK beer drinkers.”

True, but you’re still a feckless douchebag.

He also responded to criticisms of the packaging of the product and stated: “I can think of no grander way to celebrate these animals than for them to be cherished by the lucky owners.

Yeah, because thinking is your strong suit. Photo after the jump… Read more