Posts Tagged ‘brewpub’
Curious as to what’s new and happening on Vancouver Island in Craft Beer? There is special dinner and tasting events planned, A charitable vote, new releases from Vancouver Island Breweries, and new days to test your trivial knowledge. Read on to learn more.
Swans Brewmaster Dinner
Saturday November 10th at 630pm Swans is having a special Brewmasters Dinner. The five course meal will be paired with six Swans beers. Price is $49.95 and tickets are available at Swans: 250 361 3310 | www.swansbrewpub.com
Check my leapbeer blog later in the month for a breakdown of the nights nosh.
Winterbrau @ Canoe Brewpub
Canoe Brewpub has a special event planned for you on November the 17th. Starting at 1pm in the afternoon join them for a seasonal beer tasting and food sampling event. Your $45 (Advance ticket price) will gain you access to the event featuring beers from Phillips, Driftwood, Central City, Coal Harbour, Hoyne, Saltspring, Lighthouse, Moon Under Water, Spinnakers, Tofino, Craig Street, Howe Sound, Longwood, Wolf and Vancouver Island Breweries.
Advance tickets available at this site
I recently heard through the hop bine that Don and Bonnie Bradley had just sold their Victoria brewpub. When I visited The Moon Under Water for the first time on September 7, I learned that, indeed, was the case. I had the pleasure of meeting Clay Potter and Chelsea Walker, the new owners, who were very kind to spend some time with me during a hectic period (lunch before the GCBF’s first day), relating their backgrounds and hopes for the Moon. Having just gotten the keys to the pub, it was a moment when one often experiences the duality of excitement and dread as you venture into new territory.
This marks the first installment of a new series of posts about what is new in the Vancouver Island craft beer scene.
Pandamonium Unleashed by Phillips Brewing Company
Hot off the heels of their last limited beer release, Evergreen Ale, Phillips has unleashed PANDAMONIUM. This über-hopped double IPA went out Monday the 13th from the brewery, was field tested by the public at the brewery on the 14th, and is on its way to the Alibi Room for keg tapping tonight at 6pm. Grab it quick before it’s gone at discerning craft-focused liquor stores.
Release notes from Phillips’ Web site:
August 13th 2012: A year ago we celebrated 10 years of brewing with a 10% Double IPA, and this year there was only one way to follow it up: Turn it up to 11!
So we dialed up the malt and hops across the board, and are celebrating 11 years of beers with Pandamonium–a double IPA monster. Brewed to 11%, we loaded hops into the pre-boil, and then added more hops every 11 minutes over a 111 minute boil for a grand total of 11 hop additions (plus a dry hop).
Hopquakes like this don’t come around very often and we only turn 11 once, so enjoy this brewtiful beast while you can! Pandamonium 11th Hour IPA is available for a limited time at finer craft-focused liquor stores.
It was just over three years ago when I started this blog out of frustration over the lack of craft beer coverage in the mainstream media – virtually none. In fact, they were reporting the decline of beer in favour of wine when I knew it was a generalization that completely overlooked the ferment that was happening in BC amongst the microbreweries and brewpubs. Clearly, the MSM had no idea, given their wine obsession. At the time, craft beer in Vancouver seemed like an underground subculture whose workings were known to a select few. I had started getting the word out through CAMRA Vancouver’s newsletter, but needed a means for discussing issues and covering events in more depth than e-mail. The B.C. Beer Blog was born.
Now that a couple of weeks have passed by since the inaugural Vancouver Craft Beer Week has finished, there’s been time to get feedback in various shapes and forms. Given that we sold out most of our events, that the mayor officially proclaimed Vancouver Craft Beer Week and came to celebrate the festival kickoff with us, and that the mainstream media gave VCBW some good coverage, one could deem it a success for craft beer. Nevertheless, VCBW did not work for some. I want to address a few of the issues that have come to my attention, especially some myths and misconceptions that result in lost opportunities.
First off, I want to point out this was the first such festival for Vancouver; in fact, for Canada. You never get everything right on the first go, but you hope to be in the ballpark (see above). In getting third parties on board, it also didn’t help that we had the Olympics, the Playhouse International Wine Festival, Dine Out Vancouver, and the playoffs as a significant combined distraction. Under the circumstances, one may have to forego the ideal and opt for what is expedient. Next time around, we hope parties will get involved early enough so that we can achieve the ideal for the 2011 VCBW.
Ahhh, the increasingly oft ignored blog. Well, this time, I have good reason, not that the winter sniffles & blahs were illegitimate, but this elixir is a bit more potent. No longer must I speculate as to the “why’s” behind so many leaving corporate careers to seek endeavours of their own. Was it not having to answer to a boss, the freedom to make one’s own decisions, or, perhaps, potential for riches? Nope. I have discovered the true motivating factor which drives all start-up entrepreneurs: sheer and unending terror.
You see, I (and by “I”, I certainly mean my girlfriend and I) have purchased a restaurant business; signed on the dotted line; fait accompli. Our realtor, and even a local merchant, had warned me long ago about the concept of “buyer’s remorse.” So I had braced myself, but I was ill-prepared for the reality that goes along with such a commitment. Questions and concerns which routinely pop into my head (usually at 3:00 or 4:00am) include, but are not limited to:
“What the hell am I doing?”
“What if no one comes?!”
“I’ll never make payroll!”
“I’m leaving a secure 18-year career and a regular pay cheque! Have I gone insane?”
A little comfort, however: that same local merchant, a well-established music shop owner, assures me that this process is not only normal but critical. It keeps the fires going, so to speak. And, frankly, I’ve never been so motivated about anything in my life.
It’s been a couple of weeks since we bought the business, and we still have a number of weeks before opening (July), so I’m starting to accept this new reality. I now have to wipe less sweat from my brow as I place $2,000 orders of beer and $4,000 orders of fish.
At the same time, my previously-mentioned girlfriend and I have started sneaking out to the movies or to a hockey game more often, as we both know that 1) we both need the stress relief and 2) the door will soon be slammed shut on “free time.” Sounds terrible, right? Well, look at it this way: this restaurant will eventually become our brew pub.
As we go through the early stages of the learning curve that is the restaurant business world, we’re keeping our eyes on the prize.
~ Rod Daigle, Triple Island Brewing Company
I feel like the proverbial son returning to the blog after a trip to the top of the mountain. Unfortunately, the “mountain,” in my case, was a trip to the doctor’s office to find out if this flu really was going to kill me. It was not the swine variety. Doc assured me I would live. (I really think they should start naming these animal viruses after their respective food groups, i.e. not avian flu but chicken soup flu; not swine flu but bacon flu—much more appetizing.)
So although I have been plugging along on “all things business,” thankfully, my illness did somewhat coincide with “the end of the business plan.” I had a chance to convalesce in peace, not that the business plan will ever be “finished,” per se. But there comes a point after weeks and months of sitting at the computer—working and re-working charts, facts, and figures (and, yes, a little BS, although I prefer “colourful motivational detail”)—when you say, “Hey, this thing just might get the job done.” And by “get the job done,” I mean “convince someone to give me money.” Because in spite of all of my drive and desire to make the best beer EVER, the ugly truth of a lack of capital keeps rearing up. Read the rest of this entry »