Second Gen (2003-2016, 2016- )
The day started early and I bombed past MacKinnon Brothers – the farmstead brewery in Bath, Ontario – to see if the barley was coming in. No one seemed to be around so I headed along. Probably got themselves all out into the fields at 4:45 am or something as city folk like me snored. … Continue reading “Photo Album: Three Wineries And Four Breweries”
Searching the on-line archives on a quiet day off, I found a very interesting bit of news in a June 5, 1988 article in the entirely venerable Watertown Daily Times under the headline “Prohibition Invention Made in City” which describes one aspect of the local bootlegging trade when distributing Canada’s gift of beer imports was … Continue reading “A New Indigenous Beer Style? Watertown Cold!”
Two years ago – well, 23 months ago, I wrote a brief passing thing about the concept of “steam” beer in a post about another thing, cream ale, but given this week’s sale of Anchor, makers of steam beer who proudly proclaim they are San Francisco Craft brewers since 1896, to an evil dark star in the … Continue reading “When Steam Was King… It Was Common”
Markowski, Phil: “Biere de Garde”; “Dupont, Brasserie”; “France”; “Jenlain Original French Ale”; “La Choulette Brewery”, “Nord-Pas de Calais”. Marshall, Jeremy: “automation”; “blonde ale”; “cream ale”; “wet hopping”.McFarland, Ben: “California”; “Greene King”; “Marston’s Brewery”; “Thomas Hardy’s Ale”.McKean, Jacob:Mendel, Jeff: “Cargill”; “milk stout” with Keith Villa; “New Belgium Brewing Company”; “New Glarus Brewing Company”; “World Beer Cup”.Mendes, … Continue reading “Authors – Markowski to Robertson”
R “rice” entry on page 696 states:”Although rice may once have been a cheap alternative to barley malt, it no longer is.” In the pre-Prohibition era, US brewers often noted that rice was an expensive alternative to barley malt. For example, “All grain containing starch may be malted, but barley is preferred for beer on … Continue reading “Articles – R”
C “Calandria” in this entry some of the effects of boiling wort are listed but it doesn’t mention that during the boil Maillard reactions take place causing colour and flavour changes, enzymes are destroyed, the pH decreases and the wort becomes more concentrated due to evaporation. “Caledonian Brewery” in this entry it states that Deuchar’s … Continue reading “Articles – C”
Confession. I have fed Stan in my home. I have been asked by Stan why he bothers discussing things with me. My name appears in this book. I am very fond of Stan. All of which may influence my opinion of his writings, of this book. Along with the fact that this was a review … Continue reading “Book Review: Brewing Local by Stan Hieronymus”
Brewing was seasonal in the early 1800s east coast towns. You see it in the Vassar logs from Poughkeepsie NY and again with the brewing logs of Francis and William Perot of Philadelphia of 1821-22. Ed Carson was good enough to scan them last fall and I am drawn back to them by this question … Continue reading “Francis Perot Brewed 116 Times In 1821 to 1822”
One of the things I don’t get about beer lovers is the seething disrespect of corn – aka maize for some of you. OK, maybe not seething but my comment the other day that I now craved New Glarus Spotted Cow was met with particular surprise by Jeffery Glazer of Wisconsin’s Madison Beer Review who … Continue reading “Can’t We Just Admit We Like Corn Sometimes?”
I got off the 401 at the Brighton exit and headed away from that town, going north. I will write more about this brewery tomorrow when I am not so tired but for now here are some pictures and the assurance that some of the best beer in Ontario is being made in a small … Continue reading “Ontario: Church-Key Brewing, Campbellford, Northumberland Co.”