Copper Bottom Brewing Announces the Release of The Rabble Rouser Red

(Montague, PE) - Copper Bottom Brewing announced the release of their third Flagship beer, “The Rabble Rouser Red” is a crisp, bold take on an old favourite.

Photo fro Copper Bottom Brewing 

They thought about some famous Rabble Rousers from Montague, PEI and the first name that arose was that of the legendary Scotsman & Eastern Graphic Newspaper founder Jim MacNeill. Jim was known for his fiery personality and ability to always be on the opposing side of whoever was in political power as well as his ability to keep an ear to the ground. He had a talent for drawing out of his community the stories that could make a difference. The Eastern Graphic ran their newspaper out of 567 Main St (the building that they now call Copper Bottom Brewing) for almost 40 years. It is well known that Jim loved to bring the community together for “rousing” conversation over a fine drink and we aspire to do that today in the building that once belonged to him. 
Release Party to be held Thursday January 18th 6-10pm at Copper Bottom Brewing. Sneaky Cheats BBQ on-site from 6-10 PM & traditional fiddle music from 7-9 PM.

Four Rivers Brewing Opens in Bathurst NB

(Bathurst, NB) - Four Rivers Brewing says the wait is finally over. We are open Friday from 12-8 PM and Saturday from 12-5 PM with their regular hours coming shortly.They have their American Pale Ale (APA) and American Amber Ale (AAA) both available. Growlers will be available for fill/take-out. with more beer styles on the way in the coming weeks. 

2 Crows Brewing Releases Forever Young: A Foedre-Aged Brett Saison with Rose

Photo from 2 Crows Brewing 

(Halifax, NS) - 2 Crows Brewing are releasing Forever Young is a Foedre-Aged Brett Saison with Rose on Saturday. Brewed with Pilsner malt, Vienna malt, and malted and raw wheat, and then hopped lightly in the boil with Sterling and Hallertau Blanc. This beer was fermented in their foedre that previously held Cognac. After fermentation with their house saison culture and an experimental Brettanomyces strain, they conditioned the beer on local rosehips for three months before transferring the beer back to stainless steel to condition further with a small amount of rosewater before carbonation and packaging. The resulting beer is earthy, floral, lightly funky, and dry. The beer clocks in at 8.5% and 29 IBU.