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It's the firkin weekend

Greg Nash's small-batch Saturdays bring beer nerds aplenty to Rockbottom for a taste


Ever since infamous Halifax brewmaster Greg Nash (of Hart and Thistle) took over brewing duties the Rockbottom Brewpub, things have been hoppin'. Each Saturday, the experimental brewer taps a firkin (a small cask, about 41 litres) at noon. It can last as long as early evening, or run out as quickly as 3pm. The most popular firkins can end up on the ever-revolving beer menu, like the double vhocolate stout, which lasted less than three hours. "It's a dessert in a glass," says Robert Robichaud, posted up at the bar. He's been coming to Rockbottom with fellow beer fan Alex Buys since this time last year---not coincidentally the same time Nash became head brewer.

"I worked for a microbrewery in Ontario," says Robichaud. "I'm not going to go to a bar if they're not serving beer that I like." As for Firkin Saturdays, they try not to miss one. They come for Nash.

"Well, he brewed the hoppiest beer in North America," explains Robichaud. In this industry, that kind of reputation doesn't fade away.

"It's a neat idea because you never know what he's is going to do," he continues. And it's true, Nash's Saturday offerings have included everything from a black tea Weizen to a white IPA mimosa. "Anyone who knows anything about beer will come down because they know him," he explains. At Rockbottom this includes beer connoisseurs, Halifax's Brewnosers, who frequent the weekly event.

This week's firkin was an American Pale Ale, a refreshing, citric brew with Nash's signature hoppiness. And the dark, cozy pub is the perfect location for daytime libations, "Don't put a clock up," jokes Robichaud, "it's like being in Vegas."

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