Wednesday, August 30, 2017

oktoberfest

Beau’s award-winning Oktoberfest lager to be available across Canada
A fall classic, Märzen suits the season perfectly, with satisfying bread and biscuit malt character and an ultra-clean lager finish
(VANKLEEK HILL – Aug. 29, 2017) FOR IMMEDIATE RELEASE – Many fans across Canada of Beau’s Brewing Co.’s certified organic beer will get their first taste this fall of a popular seasonal brew that Ontarians have been enjoying for nearly a decade. Part of Beau’s ongoing Farm Table Series, Märzen is an orangey-amber 5.5% Oktoberfest lager. Since the recipe was first brewed in 2009, it has been recognized three times with awards at the National Organic Craft Beer Competition, in the lager/amber lager category.
A fall classic, Märzen suits the season perfectly. Munich malts contribute a satisfying bread and biscuit character, and German perle hops lend balancing bitterness; a super-clean lager finish completes the package. The Farm Table Series are sessionable beers inspired by tradition, and each brewed true to a classic or emerging style. Märzen is a traditional German lager style that takes its name from the month of March when it was historically brewed. The beer would be lagered in cellars throughout the summer and then released for Oktoberfest celebrations that fall.
Märzen will be available this fall in Ontario, Québec, British Columbia, Alberta, and New York State in bottles and draft; and in Manitoba, Nova Scotia, and New Brunswick on draft only.
Beau’s All Natural Brewing is an employee-owned independent Canadian craft brewery. Founded in 2006 by father and son Tim and Steve Beauchesne, Beau’s brews interesting, tasty beers using best-quality certified organic ingredients & local spring water. In addition to flagship Lug Tread Lagered Ale, Beau’s portfolio of award-winning beers include the “Wild Oats”, “Farm Table” and “Gruit” Series. Beau’s has been a recipient of more than 100 awards for brewing, packaging design and business practices, including 2 Gold medals at Mondial de la Bière (Strasbourg, France, and Montréal, Québec); 6 Gold medals at the Canadian Brewing Awards, 7-times “Best Craft Brewery in Ontario” and 7-times “Best Regularly Produced Beer in Ontario” at the Golden Tap Awards. As a Certified B-Corporation, Beau’s meets higher standards of social and environmental performance, transparency, and accountability. Beau’s beer is available across Canada and in New York State. Beau’s is the Official Brewery of Ottawa 2017. Oh yeah!
Website: www.beaus.ca
Twitter & Instagram: @beausallnatural

Monday, August 28, 2017

Beau's new mixed pack

Blended spices, berries & blackstrap molasses: an adventurous Beau’s Mix pack coming soon
The Beau’s Mix (Fall Edition) offers a taste of three brand-new Beau’s beers, as well as the award-winning Lug Tread Lagered Ale

(VANKLEEK HILL – Aug. 24, 2017) FOR IMMEDIATE RELEASE – Beau’s Brewing Co. will be releasing the Fall Edition of The Beau’s Mix on August 31. The boxed sampler of four 600 ml bottles includes Beau’s flagship, the 20+ award-winning Lug Tread Lagered Ale, as well as three never-before-released beers from the Eastern Ontario craft brewery. Blended spices, berries, and blackstrap molasses are among the more adventurous ingredients featured in the brand-new beers that are part of The Beau’s Mix this fall.
Cranberry Derby is a pale ale that features a classic combination of flavours: cranberry and oats. Organic Canadian cranberries and organic cranberry juice lend a reddish hue, and the aroma is of biscuits, cereal and fruit – but with lively hops and at 6.3 % ABV, Cranberry Derby is no muffin.
The Spice Principle puts to use a bounty of organic ingredients in this ‘spice weiss’ – an imaginative take on the German weissbier style. Coriander, turmeric, cumin, pepper, and ginger create lively flavour in this 5.6% ABV wheat ale. Spritzy with mildly warming heat, the finish is dry and appetizing.
Sergeant Stripes is a 7.9% ABV export stout brewed with blackstrap molasses. It pours opaque black with a tan foam; roast barley, mocha and a touch of molasses are evident in the aroma. The flavour features intense dark roasted malt and a slight fruitiness, while the long warm finish suggests dark chocolate and espresso.
The Beau’s Mix pack will be available soon in British Columbia, Alberta and Manitoba. It will be sold in Ontario starting August 31 at both LCBO and Beer Store locations across the province. In Québec, the three new beers from the pack are available Aug. 31 as well, but sold separately.
Beau’s All Natural Brewing is an employee-owned independent Canadian craft brewery. Founded in 2006 by father and son Tim and Steve Beauchesne, Beau’s brews interesting, tasty beers using best-quality certified organic ingredients & local spring water. In addition to flagship Lug Tread Lagered Ale, Beau’s portfolio of award-winning beers include the “Wild Oats”, “Farm Table” and “Gruit” Series. Beau’s has been a recipient of more than 100 awards for brewing, packaging design and business practices, including 2 Gold medals at Mondial de la Bière (Strasbourg, France, and Montréal, Québec); 6 Gold medals at the Canadian Brewing Awards, 7-times “Best Craft Brewery in Ontario” and 7-times “Best Regularly Produced Beer in Ontario” at the Golden Tap Awards. As a Certified B-Corporation, Beau’s meets higher standards of social and environmental performance, transparency, and accountability. Beau’s beer is available across Canada and in New York State. Beau’s is the Official Brewery of Ottawa 2017. Oh yeah!
Website: www.beaus.ca
Twitter & Instagram: @beausallnatural

– 30 –
The Beau’s Mix (Fall Edition)

Friday, August 25, 2017

Beau's Brewing

Beau's Brewing Co. is located in Ontario.  I'm in BC.  So while I'd love to say that I got to sit down at the brewery with the lovely Beau's folks for this interview, I did not.  We went the new-fangled cyberspace way and conducted it over email.

But!  But, I will get a chance to talk to Jennifer Beauchesne and brewer Brian O'Donnell in a few short weeks when they travel all the way across the country to attend the Great Canadian Beer Festival - and all I have to do is hop a ferry over to Victoria!

(Full disclosure here:  the lovely Beau's folks sent me some beer samples, I get a media pass to attend GCBF because, well, I am a beer blogger you know, and I contributed to the Rwanda kickstarter.  Now you know.)

I'm sure everyone's heard of Beau's, even way out on the Left Coast, but just in case you're hazy on the details:  Beau's is an organic brewery, established by the Beauchesne family in 2006 in Vankleek Hill Ontario (which is between Ottawa and Montreal).  Beau's celebrated their 10th anniversary by selling themselves.  But not to a mega corporation like everyone else seems to be doing these days.  Nope, they sold themselves to their employees via an Employee Share Ownership Plan.  They're certified organic, and socially and environmentally conscious enough to be B Corporation certified as well.  And then there's the Rwanda Craft Brewery Project - supporting local women to build a brewery in Kigali.  So if I sound a little cheerleadery, you know where it's coming from!

Now, on to the interview!
Answers are from Steve Beauchesne, CEO and the son half of the father-and-son co-founders of Beau's.

Let me start by asking about your attendance at the Great Canadian Beer Festival.  I mean, I know it's called the Great Canadian, but going into it's 25th year in Victoria, it is still mainly attended by local BC breweries.  What is Beau's getting out of attending?  How many years has Beau's been at GCBF?

Our first year serving Beau’s at GCBF was back in 2010. Given all the great beer being brewed in B.C. these days, we feel pretty honoured that the organizers believe having Beau’s there adds something special to the festival – that says we are doing a few things right, I think. Festivals like GCBF give us a chance to have real conversations with people who enjoy our beer, and let us build relationships with them one on one. The people we meet always have awesome stories about how they found us, or first tried our beer with friends, and they genuinely want to know more about  what we do and what we brew.

Have you got anything special planned for this year's 25th anniversary GCBF?

We’ll have three different beers on tap, including my personal favourite, Lug Tread. We have been brewing Lug Tread for a dozen years now, but I’m still occasionally stopped in my tracks by what a solidly great beer it is. And our head brewer, Brian O’Donnell, is coming out to be at our booth and represent – he developed the recipes for two of the three beers we are pouring, so we should be able to get extra-geeky with the beer talk at our booth.

You're bringing a West-Coast style IPA to the festival.  Are you excited to see actual West-Coasters drink it?

Ha! Yes. We have had a great response to Full Time IPA since launching it in May, and it just won two awards. We took a lot of time to develop the recipe, and seeing the positive feedback is gratifying.

Tell me about your gruit!  Almost everyone I know is a hop-head - why brew a beer without any hops?  Are gruits gimmicky beers?  Or a true test of brewing prowess?  

It’s important to remember that back in the day, when hops first started getting used in beer, people thought beer made with hops was were suspect, as they were all quite used to gruits. In fact in England, they literally wrote poems and songs about how gruits (which they called ales back then) were far superior to those questionable beers brewed with hops. Once you've opened your mind to the possibilities, it is quite liberating to think that instead of only one ingredient to balance malty sweetness, you have an infinite selection of spicy, sour, bitter ingredients with a phalanx of interesting aromas you can use. The trick to avoid being gimmicky is to focus on balance - a one-trick pony that overwhelms the beer doesn't achieve much, but a practiced hand can create a masterpiece. 

I understand you have some other projects you've worked on recently involving herbs, botanicals, and locally foraged ingredients.  Is this a direction you intend to keep following?  Is there a Sahti in your future?  And how hard is it to forage organic ingredients?

We do brew with foraged and botanical ingredients, and we have been experimenting with smoking our own malts too. We will continue because it’s fun! One really cool project we worked on this year was a beer made with the Fogo Island Inn in Newfoundland, as part of our cross-Canada Ottawa 2017 Series that was honouring Canada’s 150th. We went out to the island and met quite a few of the locals, and talked to them about what was foraged there. We ended up using Newfoundland partridge berries in the beer that they collected and shipped to us, as well as sea salt collected and dried. And we smoked the malts with foraged myrrh, which is hardened tree sap that gives the beer a kind of incense-like aroma. It was a beautifully complex beer, and we will be bringing it back in 2018 in a larger quantity, which means we need to be collecting some berries now and freezing them. Scalability is definitely one of the challenges of working with foraged ingredients – like, we made 1,000 litres of a really cool beer; now how do we make 35 times that so we can bring it across Canada?

We will indeed be pouring a sahti at our annual Oktoberfest this year, we just brewed it the other day. We used juniper berries in the recipe, and juniper boughs during the lautering, I’m looking forward to trying my first sample of it in the next week or so. It’s a great beer style with a very cool history.

Was the decision to sell the company to your employees the easiest one you've ever had to make?

Maybe not the easiest decision, but it was absolutely the most rewarding and right one. It’s an investment in our future, and will allow us to stay independent. We have seen employees start making decisions like owners. It changes how you feel about working for a company when you feel part of the family.

The Kickstarter campaign for the Rwanda Craft Brewery Project was a huge success.  $110,400 was raised.  In addition to lending your name to that campaign, you'll be providing financing, expertise and employee training.  The brewery hasn't broken ground yet - how much call has there been so far for your financing, expertise and training?

Good question! There’s actually quite a bit of ground work that goes into getting ready to open a brewery that doesn’t involve the building itself. We have been advising Fina (Uwineza, the woman starting the brewery) most recently on financing, and our art director has been helping guide the branding and logo development. We have also been testing beer recipes on our pilot system, using locally available ingredients such as sorghum, cassava, and banana. We did a bit of brewing training with Fina last fall, and we expect to start training her brewing team this winter. The money we raised with the campaign is earmarked for packaging equipment, and so there is also the upcoming challenge of getting the equipment purchased and shipped to Rwanda.

How long do you expect Beau's to be involved with the Rwandan brewery?  And will you be able to carry their beer on tap or in bottles?

We recognized in starting the project it would be at least a 5 year commitment at a significant level of investment. Fina has great business sense, but there are always day-to-day challenges running a brewery, many of which we have experienced and might be able to save time or headaches sorting out. The beautiful part is that our involvement will fade over time, and they will be taking over all elements, but the friendship will last forever. We are very much hoping to get at least some of the beer to Canada so that backers of the project can try it, but the true goal of the project is to make a craft beer in Rwanda for local people to enjoy. 

Cheers!

Thanks so much to Steve for taking time while in Denmark to indulge me, and to Jennifer for facilitating our cross-country, cross-world interview.  I'm very much looking forward to seeing Jennifer and Brian at the festival, and drinking more Beau's beers, of course!



If you haven't already got your GCBF tickets, what are you waiting for? 

Beau's co-founder and CEO Steve Beauchesne

Thursday, August 17, 2017

whistler beer fest




BREW NEWS.



Brunch Before Beer, You're in the Clear

The only thing that could make your #WVBF2017 weekend better is kicking it off with a little brunch action before the main event. Because nom.

Saturday, check out the Brickworks Brewers Brunch with 3 delicious courses and beer for only $35 (+tax and grat)! Space is limited and this one sold out last year, get your tickets here.

And new this year for Sunday, checkout the Stonesedge Brewers Brunch presented by Grimm's Fine Foods. It will feature a special #WVBF2017 themed menu specially curated by the Stonesedge chefs using their favourite Grimm's products... we've heard the delicious Grimm's Signature Caesar will be on the menu! No tickets required but reservations are recommended.

Coming from Squamish? Norman Rudy's are being absolute lads and offering anyone with a Main Event ticket 50% off brunch between 9am and noon Sept. 16 & 17! Conveniently, this is also the pick up location for our round trip shuttle service. Win!





Welcome Back Mountain FM! 

We're thrilled to announce that Mountain FM is back as our official local radio partner. Make sure you tune in, they'll be hosting a ton of #WVBF2017 content leading up to the festival, including some tastings and giveaways with a few of our favourite breweries the last 4 Fridays leading up to the festival.

Happen to be in Whistler this weekend for Crankworx? Find the Mountain FM tent in the village stroll and enter to win a pair of All Access passes!




Just a tiny snippet of our rad winning design!

We Have a Winner! 

We challenged local artists to create a backdrop for our stage at Whistler Olympic Plaza and are stoked to announce that we have a winner! We'll save the full unveil of this work of art for the Main Event itself (above is just a small portion), but in the meantime, congratulations to BAZ ONE, who created a beautiful digital image celebrating beer and the mountains. We'll be blowing his design up to 96 square feet and hanging it behind the bands.

As part of his prize, he'll be sipping on suds from his keg of Gibbons Après Lager and enjoying a BBQ prize pack from Grimm's Fine Foods. He'll also have the opportunity to put some of his other work on display at the #WVBF2017 Main Event which includes inspiration from graphic design, comics, urban art, and of course, Whistler, so make sure you go check it out!





Brew Trends: Weird Beer Names For the Win!

Craft brews often come with some odd names, it's part of their charm. Mashable recently wrote this article about using Artificial Intelligence to come up with some on point names and it inspired us to give you a sneak peak at some of the oddest our favourite names we've come across so far in our rad lineup for #WVBF2017.

Hop Chowdah New England IPA from Cannery Brewing Co.
Sap Sucker Maple Porter from Fernie Brewing Co.
Boyz in the Yard Milkshake IPA from Moon Under Water
Trash Panda from Parallel 49 Brewing
Dat Juice from Twin Sails Brewing

These wacky names and 115 others will be available for sampling at the two-day Main Event, you know what to do...




Don't Forget - Festival Musts!


Whistler Brewing Co. Presents Axes & Ales: This absolute time kicks off #WVBF2017 with axe throwing, a mini brewery hop, a barbecue and live music (basically all of the best things!)

Master Crafters | Battle of the Sours: This Friday night industry event is a favourite amongst the breweries and one of our swankier evenings

Round Trip Shuttle Service from $25: Available Saturday and Sunday for the Main Event!



Whistler Village Beer Festival 2017 Preview

WATCH AND GET AMPED FOR #WVBF2017!



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