(Moncton, NB) - Tide & Boar Brewing announced its first bottled beer and what a beer it is. It is a Sour Ale was first soured with lactobacillus, aged for three months in a freshly emptied Napa Valley Pinot Noir French Oak barrel, and then placed on top of 30 lbs of New Brunswick raspberries. Fermentation was finished with brettanomyces and finally bottle conditioned. It is an acidic beer with the raspberries standing out and blending well with the Pinot Noir and oak. The Brettanomyces gives it the funky characters you need in a beer like this. This is an extremely limited release with only 200 - 750ml bottles being produced and they will only be releasing 100 bottles this week end to the public. The ale will be available this Friday, December 15th, at 5 PM in Duo cafe. Depending on sales this beer will be available after for sale 'to go' during regular Cafe Hours. It is priced at $18.99 a bottle and they will also have a deal on, buy a bottle and a shirt for only $28.99.
Members of the Moncton Beer League recently collaborated with the Tide & Boar Brewing Company to brew an experimental ale featuring locally foraged chaga. The beer features both Pale and Vienna malts, Green Bullet and Pacifica hops, and multiple chaga additions throughout the brew. Expect this beer to be light in color, yet with woody and earthy flavors. Get a commemorative Moncton Beer League glass to keep and your first pour for $11 on June 3rd when this beer is released. They'll also feature a special cask version on launch day and you can also pay as you go as well.
Amber Richards lives in Moncton New Brunswick and is the owner of the event management company Amber Effect. Amber Effects provides project management, time and resource management public awareness campaigns, event coordination and media relations. Through her company she regularly produces unique food and beverage pairing events, has coordinated corporate VIP grand openings and is also locally known as a leader in non-profit fundraising events such as the annual Walk a Mile in Her Shoes® event which she founded.
Hello and welcome to the Maritime Beer Report for May 23, 2014. PEI Brewing Company has been talking alot about their custom cask program this spring and had an interesting article on their website. From PEI Brewing "We barreled a bit of our wort today. 225 liters of Honey Wheat wort (unfermented beer) went into a former red wine barrel with Belgian Saison yeast. In about 30 days we’ll taste the fruits of our labours and see what we have. We’re expecting to have a dry, light-golden beer with lots of esters and spicy, fruity notes. Undertones of toasted oak and vinousness will add complexity and interest. Most of this beer will be used for our cask program. It might be dry hopped, aged on fruit, or spiced in a naturally carbonated cask – whatever tickles our fancy! Look for it at special PEIBC events or at our cask-friendly licencees like Stillwell in Halifax." Big Axe Brewery are on tap at Ducky's in Sackville NB with their Chanterelle Cream Ale. Ducky's tap selection of craft is outstanding, their tweets make me thirsty. Great news for Celtic Knot Brewing in addition to adding a couple of taps at Ducky's they declared demand requires them to order 3 new fermeters. Celtic Knot is also looking for a used large or medium freezer for the brewery. Pm them if you have one. Picaroons' Brewers Bash tickets are on sale now. Some details are out including that the ticket includes entry from 11AM-11PM, a custom 5oz tasting cup, and 8 beer tickets with additional tickets costing 1.00 each. There will be lots of food, lots of music and of course there will be lots of beer. More details soon and I will pass them along. Picaroons also relays that the EASTBOUND & DOWN IPA, their online collab-brew with Great Lakes Brewery, will be ready and on tap in Downtown Fredericton next week. Bad Apple Brewhouse now has on tap tomorrow their newest one-off limited edition Double IPA called The Impresser DIPA. It is hammered with hops and weighs in at 300 IBUs and 10.2% ABV. It is fermented on Conan Yeast and that makes this beer unique and definitely a one of a kind. Very limited quantities until it runs out. Coming up near Fathers Day they will have a Mosaic DIPA available. They still have barrel aged Russian Imperial Stout on tap which I had the privilege to help brew. Garrison Brewing released two beers yesterday. The Nit Wit new IPA in 6-packs. The new IPA has Citra, Columbus and Amarillo featured in this brew and comes in at 6.5% ABV and 50 IBUs. More on Garrison in a moment. At Rogues Roost the Dunkel WeizenBock is on tap. It is described as dark traditional German Wheat style that is rich and bready, with a soft banana and clove finish. 7.5% ABV. Sea Level Brewing released Apple Blossom Ale yesterday. They tell me it is made with pilsner malt, ale yeast, a New Zealand hop called "Nelson Sauvin" and infused with valley apples and blossoms. Look for it at the brewery and it comes in at 4.8% ABV. The Stillwell Beer Bar is hosting a Garrison Brewing Cask Takeover on June 21st. There will be 12 casks on the bar in 3s showcasing some exciting and creative one-offs. There will be a a "First sip session from 12 until 2:00 PM with tickets on sale now and a general session starting at 2:00 PM with tickets sold at the door.
One of Canada's most respected breweries, Le Trou du diable, will be taking over the Tide and Boar Gastropub on May 29th. Isaac Tremblay from Le Trou du diable will be on hand to help out with this great event. They will be featuring on tap Their McTavish Ale and an assortment of their bottled beer and of course a few surprises. I went to the Grand Opening of Meander River Farm and Brewery last Saturday. I was there between 10 and 10:30 and the crowds were steady. I wanted to talk to the Baileys but alas it was not to be. I settled to show myself around and drink a glass of the Lunch Box Pale Ale and pick up a growler. The ale is hoppy to be sure, watch for a review soon. I hear they ran out of beer and are dry for another week. When the juice is flowing again I will let you know. Thanks for joining me again this week and until next time enjoy responsibly.
