Category: Ontario

Ontario: Headstock IPA, Nickel Brook, Burlington

I suppose I should write from time to time about what is actually in my fridge. I suppose I should also check out what is in that brown paper bag back there.

Nickel Brook’s Headstock IPA has become my “go to” beer which, to be fair, is because that can of Narragansett Porter back there is the only one I have and maybe one of a handful in Canada. Why do I like this so much? Well, it is big but not insane at 7% but has as much wallop as any number of stronger DIPAs I have had from the states. Then you have to simply like the price, $2.65 for a 473 ml can. No, I am not able to explain how it is we have 473 ml cans and not 500 ml cans but it is what it is. I can get almost three litres for just over fifteen bucks and it is the backbone of the weekend. It pours a slightly less than clear orange amber with a rich foamy white head. The aroma is pungent Seville marmalade. Sweet bitterness in the mouth. More orange flavours including bitter pith, pink grapefruit juice, prickly spicy green weedy hop, white pepper burn in the finish all in a satisfyingly rich even thick brew.

BAer respect. I like it way more than their average suggests.

An Apology And Thoughts About My Lawn

It was with relief and pleasure that I was able to share emails with Jason Fisher of Indie Alehouse in Toronto today after our strong disagreement over the weekend. Others have suggested that, on one hand, I was well out of line and, conversely, entirely in the right but it still was not a good thing for me to do… calling him a jerk. So, I am sorry. I told him so in an email last night and slipped a note in the comments this morning. An apology is a good short cut to getting to where you want to be – especially if you have never met someone you owe an apology.

That being said, and as I told Jason, I am not sure that resolves our disagreement even if it civilizes it. See, there was enough brain imploding stuff in the message for me that I not only disagree with where he was going but was also left wondering if someone gave out a vital message about my blog and blogging in general that I missed. It comes from these lines of Jason’s:

I’m not sure why bloggers at the same time feel like journalists but also refuse to do any basic fact checking or follow up. Did you contact anyone to clarify anything before writing? It appears you didn’t even fully read the article… .. Keep the standards high and please feel free to reach out with questions to the subjects you write about. You would be surprised how much help you will get if you are open about your intentions and honest in your writings. Thoughtful criticism is amazing, but get’s muted when others just spew hate or nonsense.

You will note the potential to read this statement to suggest that I am like a journalist – not to mention a spewer of hate or nonsense. I am not a journalist. True, I like to write about good beer and journalism and enjoy my many conversations that follow posts about that such as this recent one. But asking questions about journalism as applied to good beer doesn’t make me a journalist. I have written and sold articles but, frankly, being shocked at the pittance the path offered by way of reward have since declined further offers. You poor bastards, I think whenever I read an article.

In my 2008 review of Michael Jackson’s last edition of Great Beers Of Belgium, I got as close to where I think I have ever got to expressing how many different sorts of writing can be applied to good beer. And of those sorts of writing I’ve decided that what I do is write personal essays about my relationship with beer presented to the public through this medium. The post I wrote that triggered Jason’s strong response was no different. And I even considered it supportive. Still do. Not boot-licky but certainly supportive. I was in particular interested in the complex environment of microbes sitting on a grape monoculture and discussed that quite briefly in a very brief post. I did also reiterate that I hoped the resulting beer from the wild yeast project was not sold for twenty bucks a glass and continue to have that strong hope even if it was a source of unhappiness. What was most missed, however, in that welling up of emotion were three statements that I also continue to keep close to my heart. The project in question is a great idea, I hope the beer will be yummy and also, just to drive home the point, I hope it is tasty, too. Hardly, Mr. Hate-y McHate-ster.

So? Why is this continuing post of confession of iniquities worthy or at least driving into another paragraph? Because some anonymous wit tweeted “Wow… talk about get off my lawn syndrome” which is odd because this is, in fact, my lawn. I write my own stuff here, don’t expect anyone takes much from it, like having interesting conversations but do pretty much what I want. See, this is also my lawn. I explore suburban food gardening out there. Here I explore ideas about beer in here. I don’t write with ambition. I don’t write for readers. I don’t certainly write articles. And I really don’t care much for anyone’s opinion as I don’t owe strangers, even you reading this now, anything through my writing any more than I owe the neighbours lettuce because it falls within their view. Don’t confuse me for a booster. Or a ready or implicit PR source for your interests of business. Or someone needy for a relationship with a brewer. Or a ready object for your judgement. Or someone with an agenda that needs to be parsed from tone when the express words don’t suit yours. Or even part of your scene or community or industry. I am just a guy writing. Because I like writing. Like I like green beans and raspberry plants.

Where does that leave us? Stan put it well when he set the rule that it is only beer. But another person I have never met even on -line may have put it better when he interjected in the flow that the best beer is a shared buddy beer, a great reminder of the proper point of the entire hobby – because this is all a big hobby, right. Assuming someone is needing pointed interjection is a pastime of the congenitally misguided as well as the nicest sort of folk you may encounter. Finding malice where none exists is such a waste. Don’t bother. Not on my lawn at least. So you can believe me when I repeat that I am sorry, Jason. But believe me also when I write I think the project of wild yeast inoculation is a good idea. Because I do.

Can You Make Wild Beer In A Vineous Mono-culture?

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Like most things, Canadians are about half a decade behind so it is no surprise that a group of Ontario brewers have decided to take a kick at wild beer or that some in the Canadian media reacted to the invitation as if they had no idea what was going on in the wider world of good beer. Which is nothing against those directly involved. It’s a great idea. Hope it is yummy and not sold for twenty bucks a glass. Experiment on your own dime, brewers.

Wild indigenous wine yeasts are one of the current things. Like Citra hops. Craze that might be a fad. Here today and gone tomorrow. Yet the yeast is itself. From the photo up top from the Macleans magazine article, you can see the brewing is done in a vineyard, an agricultural monoculture. But is it a monoculture of yeast even if the plants are all clones? Apparently not. We learn that our mutual friend Saccharomyces cerevisiae is certainly on the grapes but only on about 1 in 1,000 berries. What else is in there? The beer will tell. Could be tasty. Hopefully.

PS: get a coolship, wouldja? Wild inoculation via narrow topped vessels might be less than optimum if the history of beer before a hundred or so years ago is anything to go by.

More International Insurance Map Brewery Fun

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It was the best of times and insurance maps. It was the worst of times, you know, and… insurance maps. Errr. a tale of two cities of sorts, I suppose. From the upper left we have the Kingston Brewery as well as Portsmouth Brewing of my town from 1908 plus, to the upper right, the Albany Brewing Company, then below left Beverwick Brewing Company and, lower right, Taylor Brewing and Malting all of Albany in 1892. What can we learn from these images? Click on each image and find out for yourself. Here is what I see:

♦ UL: As discussed last August, the Kingston Brewery dates from at least 1791. The badly digitized 1824 map shows a set of buildings on the inland side of the inner harbour road. The 1908 map shows much of the same complex built up overtime. The malt kiln, laid with iron tiles, is no longer used and a lot of space is dedicated to ice houses as part of the lager operations. And there is a manure pit. Dangers which might be faced by fire crews are noted. Where a boiler might be found or a pump. The notes state that hoses are distributed meaning there is water throughout. The basic set up is a courtyard. There is a four story tower as well as a basement with a fermentation room and a stock cellar.

♦ UM: By comparison, Portsmouth Brewing in is more orderly. Based more about access to the lake than the older cross town competition. The kiln is on the land side of the property and leads into the brewery proper which leads to the bottling room. The coal and barrel sheds are separate. There is a basement and the main building is three stories high. Our commentator Steve Gates, author of The Breweries of Kingston and the St. Lawrence Valley has an excellent photo of the brewery from the next year taken from the vantage of someone under the letter “F” in “Fisher” as shown on the map. He also tells us that they had been brewing lager since 1872. Hence the ice house.

♦ UR: Next, the Albany Brewing Company neatly fills a city block as this picture from the coal shed view of 1865 to 1870 shows. I am sure there is a very good reason that hand grenades were distributed throughout the brewery for fire fighting purposes but I am not sure what that might be. Unlike the Kingston breweries above or Taylor below, there is no access to waterfront. Unlike Beverwick below, there is no train spur leading to the building. To the right center, there is a five story tower where it appears the coolers are located. The office is across the street to the south and a police station to the north. It’s in the middle of things. Looks like there are horse stalls near the coal shed that open out on to Green Street to the left of the image.

♦ LL: The Beverwick Brewing buildings appear to be more modern again. Founded in 1878, it has a rail siding… which apparently leads it to be suitable for a model railway set. The main building looks impressive. Five stories with a sixth in the attic. Brick arched ceilings on multiple floors frame fermenting tubs and beer tubs. Coolers are located in the fifth floor. A more compact footprint but, at 100,000 barrels a year, very productive and, therefore, famous. A very industrial set up compared to the others.

♦ LR: Last, good old Taylor Brewing in its elder years. The neighbouring buildings have been left vacant with only the core brewery seemingly in operation. Six stories very much oriented towards the river. When I saw this and saw the images of de Hooch yesterday, its position by the water looked like Dutch breweries lined up along the shore in Haarlem in 17th century paintings. I think that’s the building to the middle right in the image at Craig’s post on the brewery, though that was almost half a century earlier.

What does that tell us? You tell me. I see a range of brewing systems laid showing about 120 years of technological advances. Still plenty of ale brewing going on but a range of transportation methods from horse carts to ships to trains. For the most part, the breweries are all still malting at the turn of the 20th century.

Back Home From Beaus Oktoberfest 2012 And…

… and what did I learn? Well, the nicest guys to drink with are the off duty local OPP who watched the crowd’s back the night before. And there was the realization that having smartguys in the room who have brewed in industrial and craft settings for decades adds a hugely positive level of understanding to a discussion where there are many levels in the room from hard core beer thinker to nano craft brewer to happy two-four pop beer buyer. Interesting to note that value and authenticity were the factors of the greatest interest to those at the presentation.

 

 

 

 

 

 

 

 

Plus, I learned that a Tim’s chocolate glaze will almost entirely strip the taste of the cigar from your mouth… thought not your sinuses. Then, I also learned that in Buffalo NY Tim Hortons is called Timmy Ho-Ho’s which is just wrong. Also, you never know where you will meet people who know people you know. Additionally, I learned from having the mango hoppy Vassar Heirloom as well as Dieu de Ciel imperial stout that mixing two strong tasting beers can actually not lead to a strong tasting blend. I was surprised by the negation.

I don’t know how many of these I could go to in a year. The perfect weather, setting, company, program, volunteer work, community support, staff dedication, food and beer selection, insane taxi drivers, tone and fun of this event might actually be hard to beat.

What Matters On Saturday At The Beaus Oktoberfest

Ron was on fire. Sure, I had to threaten the audience before to ensure that they had to listen if they knew what was good for them. But they did listen. And it was good for them. After about seventeen genial interjections the lady in the back told me to shut up. That was excellent. Then we were done and retired to the room at the back, opened the fridge and found the five pounds of Quebec blue cheese that the previous panel had left behind. That was some friggin’ good cheese. Tomorrow? Pub games. Spent a happy half hour this morning buying and then sanding junks of wood for an Aunt Sally set for the noon. That’ll be cool. Knocking down a stick. By throwing a stick. Excellent.

My Place Of Work About 160 Years Ago

My place of work in the 1850s when the waters lapped up to the stone wall of the market battery. As in a battery of cannon that protected the market. Because City Hall was built in the 1840s on part of the market square that he been there for decades before that. If you click on the picture you will see more detail. Like these bits:

 

 

 

 

To the left, you see the sign for “A & D Shaw” but I am not sure why there was a sign like that on the front of a government building. Were there businesses in the building, too? In the middle there is the detail to the left, a week glimpse up Market Street. To the right there is the same thing up Brock. The Market Street buildings are still there but there is no awning or porch on the south side as there was back then. An one of the buildings on Brock could be Sipps or Casa Domenico.

Ottawa Brew Pub Reviewed… But Not Its Beer

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A rather odd review of a brew pub in the Ottawa Citizen whose only value from a brew point of view is the brief introductory comments on the state of the competition in town:

How to tell apart the national capital region’s numerous and newish beer-themed eateries? Lord knows I’ve struggled. Here’s my breakdown, peppered with superlatives. Beer Brothers Bistro serves the best food. (That the venue doesn’t brew its own beer doesn’t disqualify it.) Les Brasseurs du Temps in Gatineau’s Hull sector makes the best beer. Mill St. Brew Pub has the best location. The one with the most locations — five — is the Clock Tower Brew Pub chain. And Big Rig Kitchen and Brewery, which opened in June with Ottawa Senators defenceman Chris “Big Rig” Phillips as a partner, is the sportiest and most celebrity-driven.

This is something of a good precedent, an actual attempt at comparison. It is at the outset of a review of the last one, Big Rig and does a decent job getting to the point. When, as with this article, the general media present information about beer and pubs it can go one of two ways. It can be clueless which is dangerous when the uninformed writers idea of what is great is not all that great. Or it can be more honest and direct than a beer media insider already known in a relatively small circle players. Unlike the first, the danger arises from the hedging of a direct concern, the use of oblique critique to avoid stating a harsh reality. After the introduction above, however, this review takes off on a third route. It does not mention the beer. I read the article a few more times just to make sure. The space is declared something of a large sports swag echo-ridden cube. The steak was the thinnest ever encountered. We learn that you can view the brewing equipment and that the customers are “hundreds of boisterous, beer-fuelled diners” but not a word on the beer itself.

What do you do with this sort of review that only references the key product of an establishment once it ends up as content of the patrons’ blood streams? I have seen beer being treated beneath contempt before but I am not sure I have seen it treated beneath all observation.