B.C. Beer Blog

The who, what, where, when, why, and how of B.C. craft beer

Posts Tagged ‘Cannery Brewing

Beer Festival in Wine Country

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Patrick Cumisky serving up some Central City Red Racer IPA.

You may be surprised to learn that it takes a lot of good beer to make a fine wine. That might explain why Penticton’s Cannery Brewing sells more beer in Naramata than all of Alberta and why Silverado Brewing operates a burgeoning brewpub on the grounds of a winery in Napa. It may also explain why the Okanagan Fest-of-Ale in Penticton has no problem still selling out in its fourteenth year.

This year was the first time I attended the OFOA. I had heard the festival was starting to get on the rowdy side in recent years (from the perspective of older beer geeks like myself). My suspicions were aroused when a half-dozen twenty-something males in the lineup in front of me started whooping and hollering even before the venue doors had opened! They were not already drunk. I guess the OFOA must be their biggest event of the year — combine drinking and two-dimensional food (pizza) with skirt-chasing and brawling et voilà, Christmas in April.

How about some Paddock Wood London Porter?

How about some Paddock Wood London Porter from Saskatoon?

I expected, therefore, to see plenty of young bucks drinking themselves into alcohol-induced belligerency, rather than taking the time to learn about and appreciate the beer. However, festival organizers seemed to have taken note of the downward trend and made some changes. Tickets were reduced by 1,000 for each of the festival’s two days, the cost was increased, and sales were strictly limited to before the event. It was also suggested that the music, for the most part, was chosen to coax a more mellow mood than feed the fire. These measures and vigilant security seemed to effectively keep a lid on things. A number of vendors expressed to me a resulting improvement.

On the tasting side, the majority of the festival was devoted to craft beer. There were 17 microbreweries directly represented, including four Washington breweries; two importers poured five beers from four foreign craft breweries; two mass-market beers squeaked in over the bar; and a smattering of alcopops and a macro-cider were there for the females who think they don’t like beer and will continue to think so until their menfolk graduate from drinking macro lager as their everyday beer.

Crannog brewmaster, Brian MacIsaac, accepts the Peoples Choice Award for his Back Hand of God Stout.

Crannog brewmaster, Brian MacIsaac, accepts the People's Choice Award for his Back Hand of God Stout.

Molson Canadian managed to weasel in a pseudo presence at the Boston Pizza booth, unofficial sponsor of unhealthy eating and, by extension, unhealthy drinking. Nevertheless, the food offering was actually better than the Washington Cask Beer Festival. The Barking Parrot took it for best value in my books. (How can you beat a cheeseburger for $1.00?) The Kettle Valley Station Pub offered a decent Louisiana Chicken Burger for $2.00. However, the best eating was easily from Salty’s Beach House — Thai Mini Meatballs, Scallops Remoulade, and fresh-shucked oysters. How civilized! The majority of festivalgoers seemed to agree too as Salty’s won the award for best food.

While there were seven hours on Saturday to make your way through the 60-odd beers worth trying; between drinking, chatting with brewers & fellow CAMRA members, eating, and taking in some of the entertainment, I didn’t manage tasting them all. Mind you, I’d had a number already. Things especially slowed down later in the day when the crowd got much thicker and lineups were ten deep in places. I mostly concentrated on trying what was new to me and found myself quite satisfied by the end.

The festival finale was the announcement of the Industry and People’s Choice awards. The people chose Crannóg’s Back Hand of God Stout as the festival’s best beer. A panel of judges, including my editor at Northwest Brewing News, Alan Moen, selected Pyramid Apricot Ale as the best macro beer, while Shuswap Lake’s (aka Barley Station) Sam McGuire’s Pale Ale was their choice for best micro beer. And that’s what I would call a successful conclusion.

For more OFOA photos, see my Flickr Beer Festivals Set. I also have some photos from my tour of Cannery Brewing the day before.

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New Stout from Cannery

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New maple stout from Pentictons Cannery Brewery.

Penticton’s Cannery Brewing has released a new beer, a 5.5% maple stout. It is smooth and sweet with the maple in balance—not overpowering the base beer. This is Cannery’s first seasonal beer, so it will only be available for a limited time. They intend to release two seasonals per year, following this up with another in the spring.

Most beer with added maple syrup is, naturally, brewed close to the source in eastern Canada and New England. Here in B.C. there is Granville Island Kitsilano Maple Cream Ale and Phillips Draught Dodger Maple Cream Ale, which has since had the maple dropped and warranted a renaming to Slipstream Cream Ale.

Dark beers—such as bocks, brown ales, porters, and stouts—are the preferred styles to add maple syrup to, but some have tried lager and wheat beer, the success of which I cannot personally attest to.

I can see this beer going well with the heartier fare one hankers for during colder weather. A baked, maple-glazed ham just might do the trick or beef ribs with maple barbecue sauce. Stout and bay scallops also pair well which can be emphasized with a stout glaze and some maple-smoked bacon.

Sweet stouts are always a winner with dessert—tarte au sirop d’erable, maple cheesecake, maple pecan pie, maple chocolate cake, or even maple walnut ice cream. This should give you plenty of scope for sampling Cannery’s Maple Stout over the winter.

GCBF Recap

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A place to get out of the sun, talk about the best finds, and recharge before the next sample (Photo © 2008 Rick Green).

A place to get out of the sun, talk about the best finds, and recharge before the next sample (Photo © 2008 Rick Green).

This year’s GCBF was blessed with perfect weather. Not surprisingly, both days were completely sold out. I booked early and enjoyed the comfort of Spinnakers for accommodations. After all that imbibing, there’s a lot to be said for having breakfast and a newspaper brought to you each morning. Alternatively, sitting on their deck for brunch with a view is also hard to beat.

This year was noteworthy for the presence of a number of American breweries whose Vancouver agents, AFIC EXIM and Beerthirst, have successfully negotiated B.C.’s bureaucratic hurdles to sell product here—Anderson Valley, Brooklyn, Deschutes, Gordon Biersch, Lost Coast, North Coast, Pyramid, and Rogue. While this may spur competition and innovation with local brewers, the preferred outcome would be to expand the market for craft beer.

A hallmark of the festival is sampling beer from brewers who don’t even sell here. They come to show their support, enjoy the atmosphere, and experience the Victoria beer scene. We can always count on a visit from our neighbors in Alberta (Wild Rose, WildWood) and Washington (Anacortes, Baron, Boundary Bay, Peaks, Silver City). It’s interesting to see if anyone comes from further afield. This year the ‘brews traveler’ award goes to Bushwakker of Regina and Paddock Wood from Saskatoon.

Dix brewer Derrick Franche, Christina Willis, Brewery Creek manager Gerry Erith, Adam and Gillian Gile (Photo © 2008 Rick Green).

Left to right: Dix brewer Derrick Franche, Christina Willis, Brewery Creek manager Gerry Erith, Adam and Gillian Gile (Photo © 2008 Rick Green).

The GCBF may also provide limited seasonal beers, special one-offs, or even test beers. This may be your only chance to ever try them.

Central City showcased an intense Maris Otter Imperial IPA and Gary Lohin’s latest iteration of Thor’s Hammer barley wine. Expect the latter to be enjoyed for years to come as Lohin plans to have vintage releases. Sailor Hagar’s is still pouring his Thor’s Hammer from 10 years ago. It has aged beautifully, although they may be serving the last keg of it this December.

Crannóg offered casks of Bansidhe Organic Fruit Ale—a base of Munich and Pale malts with a different combination of cherries, crabapples, currants, plums, and Saskatoon berries from their farm in each firkin. If you enjoy fruit beers, you would have wanted to go back to Crannóg’s booth for more than one Bansidhe; every cask was a whole new ballgame. Like Cannery’s Blackberry Porter, it was very popular and sold out early.

Howe Sound may add an imperial IPA and an imperial stout to their regular product line. The GCBF was the public’s first opportunity to sample their Total Eclipse of the Hop and Pothole Filler. Owner, Dave Fenn, said the reaction was very positive. Hopefully, then, we can expect to see them coming out in bottles this year. However, given their high octane, you won’t be drinking a 1 litre bottle by yourself.

The Vancouver cask ale scene was well-represented by a Mark James Group booth under the banner of Yaletown Brewing. Dix brought a cask of their signature Northwest IPA, Taylor’s Crossing offered an English golden ale that will be on draught at the brewpub, Yaletown had their lambic-inspired Framboise made with several bacterial and yeast cultures, and Whistler Brewhouse proffered their Heart of Darkness imperial stout aged on bourbon-soaked oak. Those who attended the Surrey Summer Cask Festival at Central City will not have forgotten the latter, which was voted the best of show.

The organizers should be praised for putting on a quality festival. People were festive without being rowdy, there were decent food options, and musical entertainment ensured a positive atmosphere. For more photos of the GCBF, see my  Beer Festivals set at Flickr.

B.C. Craft Brewers Expanding Production

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With the brewery expansions that have taken place in the last few months, it looks like B.C.’s craft brewers are making some headway in the market. I’m hoping that people are discovering there is a lot more to beer than just lager and pale ale; that fresh beer is made here and it’s full of flavour.

Mt. Begbie moved into a new brewery over the winter. Bart and Tracey Larson were struggling in a space that couldn’t even accommodate a forklift. Now, with their new premises in downtown Revelstoke, they have enough space for a small retail area and a tasting bar.

Fernie Brewing’s sales have been growing rapidly since introducing their Rocky Mountain Genuine Lager and attending last year’s GCBF; Vancouver Island sales have quadrupled in 12 months. To keep up with demand, they moved into a brand new facility on the Crowsnest Highway, just north of Fernie. The brewhouse has tripled in size and they’ve added new fermenters, along with a state-of-the-art water filtration system. Don Moore set up the brewery and acted as head brewer until they hired Warren Smith, formerly of Calgary’s Wild Rose, in the spring. They, too, have a retail area and offer tours.

In Penticton, Cannery Brewing took over more space in the Cannery Trade Centre to add two new 40-hectolitre fermenters, doubling their capacity. They’ve also expanded their retail space where you can purchase shirts, t-shirts, vests, hats, posters, glasses, steins, and mustards & soaps made with Cannery beer. On August 8, owners Ron & Patt Dyck and brewer Terry Schoffer celebrated the brewing of their 500th batch with an open house — tours, appetizers, beer, and a cake (did it pair with the Naramata Nut Brown?).

As reported earlier, Howe Sound Brewing recently added more fermenters to increase their capacity. They will need it to supply exports to Arizona and Washington that are starting up this month. An additional demand will be experimenting with new styles that may be released in the future as seasonals or, depending on popularity, as part of the regular lineup.

Dead Frog moved into a brand new brewery in Aldergrove this spring with a larger capacity and a new bottling line. At that time, brewer Jorge Lussio left for other pursuits. To bring the new facility up to speed for the launch of their first bottled product, Dead Frog hired Tony Dewald from the Mark James Group to replace Lussio. On June 18 they released their bottled Lager, Pale Ale, and Nut Brown to cold beer & wine stores in Vancouver and on Vancouver Island.

We should hear about two more B.C. brewery openings within the next two-three months. I think there’s more room, so long as they target a market that isn’t currently being served or is underserved. For example, there are slim pickings for good beer up north, as I discovered last year.