Thursday, October 18, 2018

DRINK THIS: North Brewing Company's Breakwater pineapple lime sour

SUMMER 4EVER

Posted By on Thu, Oct 18, 2018 at 4:30 AM

Sweet can design by Josh Horner - JOHN NEWGARD
  • Sweet can design by Josh Horner
  • JOHN NEWGARD
The word flurries has resurfaced in our collective lexicon, but North Brewing Company (2576 Agricola Street and 62 Ochterloney Street) is still dreaming of summer barbecues and sours. And we’re here for it. While the north end/Dartmouth brewer is re-releasing its crisp-weather appropriate, hefty treat Twinkle Pony tiramisu stout this week, it’s also celebrating the release of its third instalment in its Breakwater series—the pineapple lime sour.

“It was kind of a fun experiment and playing ground for us—it’s basically our sandbox,” says North’s Rozina Darvesh of the brew, which follows the summer-released mango lime and a coconut lime kettle sours (as well as a collaboration brew with Propeller Brewing, lemon meringue pie sour). “We have a little more time to experiment and do research on styles and we can say ‘OK, I wanna make a cookie beer’. We have a really fun working relationship on the production side we can riff off each other. We’re having a lot of fun at work.”

The season’s final Breakwater hit the shelves at both North locations last week, get it while it’s...chilly.
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Wednesday, October 17, 2018

Sourwood Cider's north end plans

A retail shop and tap room is headed for Cornwallis Street in 2019

Posted By on Wed, Oct 17, 2018 at 4:54 PM


After a successful summer of piquing interest and tastebuds, the founders of Sourwood Cider are levelling up. The sometimes hard-to-track-down, funky-ass unfermented cider will have a place to hang out come early 2019 when it opens a retail shop and tasting room at 5576 Cornwallis Street—the former location of Octopi Computers.

“Over the last four months I got to test the market to see if people if anybody even liked what we were doing. We really got to experience what it was like to be in business and we turned heads because people didn’t know cider could be like this. Now I feel quite able to take bigger steps,” says Jake Foley, who launched Sourwood’s first ferments with his pal Kyle O’Rourke back in June.

The pair were operating out of a space on Almon Street, but have recently moved their production to a 1,700-square-foot space in Bayers Lake. “Yeah it’s not romantic but it’ll allow us to serve the demand for our funky cider,” says Foley. The plans for Cornwallis are still in the works, but he says it’ll be a “low-key” place for fans to buy Sourwood Cider to take home, sip on a pint, eat some food and maybe even hear some live, acoustic music. (He’s also dreaming of a bluegrass brunch.)

“We still have a lot of the coolest products to come. The whole time since May we’ve had some interesting ciders coming down the pipe,” promises Foley. While you await the construction of the north end space, you can find Sourwood by the can at Bishop’s Cellar (1477 Lower Water Street).
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Thursday, October 11, 2018

DRINK THIS: Meander River's Blueberry Cider

A crisp apple cider amped up with Annapolis Valley blueberries

Posted By on Thu, Oct 11, 2018 at 9:46 AM

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It’s been nearly a year since Ashdale’s little gem, Meander River Farm, expanded its brewhouse to make room for more cider and you can raise a glass of its latest one-off release—a tasty 5.5% blueberry cider—to celebrate. 

“With our expansion last year we were able to do more small lots with fresh ingredients from our farm or local ingredients,” says Meander River’s Campbell Bailey. “There was a great blueberry harvest in the province this year, despite some frost, and we were able to get berries from an Annapolis Valley farm.” Twenty pounds of blueberries went to work in this latest creation, a pale pink drink that Bailey calls dry and crisp and full of Nova Scotia-grown apples with “a little bit of that fleshy, inside of a warm berry on the palate.”

“We’re not re-inventing the wheel, but we’re adding things that make sense to us,” she adds, shouting out other experiments like a recent rose petal cider and coming soon lavender and honey infused Lavendula. They’ve also got some blackberries ready to go.

Bailey says the brewery is planning for a big year ahead, building barrel-ageing into its program and using its bronze medal at the Canadian Brewing Awards (for its experimental smoky chipotle porter) as inspiration to keep pushing boundaries.

“It’s been a crazy busy summer, it’s so nice to see how many people you get through the door in the summer,” she says. The farm will likely be just as busy with visitors straight through to Christmas. “It’s great to see that people still want that authentic experience.”
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Wednesday, October 3, 2018

The Rinaldo brothers bring tacos to
Gus' Pub

Taco Lina's will fill the void left by Vandal Doughtnuts

Posted By on Wed, Oct 3, 2018 at 1:31 PM

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The powdered sugar has barely settled on the departure of Vandal Doughnuts from Gus’ Pub & Grill (don’t start crying just yet, it's re-opening at 2300 Gottingen Street, in the Velo Apartments building) and the buzz of a new tenant has already begun.

With flour tortillas on the brain Sam and Tony Rinaldo (of T-Dogs and Rinaldo’s Italian American Specialties fame) are scheming up their next project—Taco Lina’s, a little snackery named for Sam’s daughter.

“We did a taco pop up at Good Robot about a year ago and it’s just something we love to eat and love to make,” says Tony of the plan. Lina’s will focus on their house-made flour tortillas—but will offer corn as an option, too, gluten-free friends—and serve up tacos al pastor, Baja fish tacos, veggie and vegan options and offal-inspired creations, spotlighting ingredients like beef tongue and sweet breads. Nachos, jalapeno poppers (think Rinaldo’s mozza sticks and then some) and queso cheese dip will make appearances as well.

“We had the opportunity to take over the spot we were racking brains—and tacos just seemed to be a good fit.” Tony hopes the Gus’ vibe will complement he and his brother’s vision, Taco Lina’s aims to open in late October. 
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In Print This Week

Vol 27, No 13
August 22, 2019

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