The Not-So-Humble Hop

It’s mid-September, which means our hops have just passed their peak season. The ripening of our hop flowers is an annual sign that summer is ending, and Ed’s Wet-Hop Ale is just around the corner. Of course, we mostly know hops for their role in flavouring and preserving beer, but Victorians had many other uses for this feisty little plant!

Ed picking hops!

To start, Victorians often wrote about hops’ soporific qualities; many remedy compilations suggest stuffing one’s pillow with hops as a sleep aid. According to The Family Physician (1865), hops are especially useful when “…for any reason the use of opium is considered objectionable.” (The Family Physician, p. 829). All of the calming benefits, none of the narcotic drawbacks! (I bet it smelled pretty strong, though.)

The New Family Herbal goes a step further. If you really want a good night’s sleep, it suggests a teaspoonful of a tincture of hops…made from “six or seven ounces of Hops in two pints of proof spirits” (The New Family Herbal, p. 139). I’m not sure the hops were entirely responsible for any drowsiness!

But this particular manual lists many more uses for hops: in addition to helping you sleep and making beer taste great, apparently taking powdered hop seed could destroy worms. Hops heated in a flannel bag were touted as a cure for toothache. They also claimed that decoctions of hops cured ulcers, cleansed the blood (thus healing scabs, ringworms, and other ailments), eased jaundice, and even “…destroy[ed] the heat of the liver and stomach” (ibid).

Not to be outdone, The Hop Farmer: or, a Complete Account of Hop Culture (1838) adds animals to the species reaping hops’ benefits. In addition to using hops to cure rheumatism, this book suggests using decoctions of hops to strengthen cattle against severe weather!

From “The Hop Farmer: or, a Complete Account of Hop Culture,” by E.J. Lance (1838).

This all sounds great, but what does 21st-century science say on the matter?

No clinical studies have been done to evaluate hops’ medical benefits. That said, it looks like hops do help with insomnia, anxiety, tension, and irritability. There is also some evidence that they can help with indigestion and poor appetite. And of course, hops’ bitter acids have some antimicrobial qualities – that’s why they preserve beer!

So the next time you drink a hoppy IPA – or try one of the many fine Wet Hop Ales coming out from Ontario craft breweries – you know hops aren’t all bitterness and acid. Well – biologically, they are. But metaphorically, they’re a little sweet as well.

-Katie

 

A Beer for All Seasons

While chatting about people’s beer preferences, I would often hear visitors to the brewery describe themselves as “seasonal beer drinkers.” Fair enough, I am too. Even the most fervent lover of stouts and porters finds them a bit much on a day when the Humidex hits 40. Likewise, a light lager doesn’t always do it on a cold, rainy night.

But then I thought a little more about it, and I realized: the weather isn’t the only factor influencing the beers towards which I gravitate. When you’re selecting a beer to drink, there’s a whole range of things to think about: the setting, the list of available beers, the food, your cravings/mood on that particular day…

And so, I have compiled this list of alternate beer categories. Enjoy!

“The Go-To”

This is the beer that you can find on tap in nearly any pub. Easy-drinking, it’s the sort of beer you can drink throughout the night—and feel pretty pleased about.

For me? Beau’s Lugtread Ale.

“The Back-Up”

Okay, so you’re scanning the beer list…and you’re not seeing anything that grabs your interest. In fact, you’re contemplating getting water instead. Then you see it­—that beer that really isn’t your favourite, but you will still drink it!

For me? Guinness

“That Beer That’s Harder To Find, But You Love It, so When You See It, It’s Yours”

It’s not a common beer, but you fell in love with it long ago. When you spy it on a beer list, there’s no question. It’s yours, right now.

For me? Black Creek’s Ginger Beer, Péché Mortel (Dieu du Ciel).

“The Thirst-Quenching Beer”

You’ve been outside for hours. The sun is beating down. Probably, you’ve been doing physical work or exercise, and you are parched. Sometimes, you just need a beer, and this hits the spot.

For me? Sidelaunch Wheat, Beat the Heat (Black Oak)

The Half Way House Inn: home of the Black Creek Historic Brewery.

“The Sitting By the Fire on a Midwinter’s Night”

It’s the middle of winter. The wind chill is somewhere in the negative-20s. A gale is howling around your house, darkness has fallen, and if you don’t have a blazing fire, you should. It’s just you, a good book, and a beer in a very fancy glass.

For me? Midvinterblot (Sigtuna Brygghus)

“That Beer You’ve Heard Everyone Rave About and then You Randomly Spy it in the LCBO One Day”

Pretty self-explanatory, and it also just happened to me!

For me? Founders Kentucky Breakfast Bourbon Barrel Aged Stout

(Old Bust Head, a craft brewery in Warrenton, VA)

“The Local Brew in a Strange City”

Travelling as often as I do, I’ve made friends with beers and breweries in many different cities. It’s always fun to see what’s on tap elsewhere, and you start to find a few reliable favourites.

For me? Old Bust Head’s Mocha Macchiato Stout, Alewerks’ Old Stitch

“The What IS That, I MUST Try It!”

Every so often, you come across a beer that you just have to try. Maybe the description is particularly intriguing. Maybe it boasts your exact favourite flavours. Or maybe your favourite brewmaster is trying a new recipe. 😉

For me? Black Creek’s Gingerbread Stout, Hypnopompa (Omnipollo), Earl Grey Porter (Royal City Brewing)

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What about you? What are your beers for all seasons? Maybe you’ll find your next one down at the Black Creek Historic Brewery!

To Queen and Country!

Katie

 

Announcing Our 2017 Specialty Beers!

Greetings, beer-lovers!

As many of you know, Ed supplements our standard beer roster with a monthly specialty beer! These seasonal brews are limited releases. They tend to come out around the holidays, and when they are gone, they are gone!

So what’s on tap for this year?

May – Apricot Ale

A fruity pale ale, perfect for taking along to your Victoria Day celebrations!

Image by Fir0002

 

June – Ginger Ale

This is not for kids! A 5% light amber ale made with real ginger. Spicy, refreshing, and just in time for Father’s Day!

 

July – Maple Brown Ale

What’s more Canadian than beer and maple syrup? Enjoy pure maple syrup balanced against the sweet malty notes of our classic Brown Ale (and be sure to check out all our Canada Day festivities as Black Creek celebrates Canada 150).

 

August – Simcoe Hopped Ale

Brewed in honour of Lieutenant-Governor John Graves Simcoe, this ale features the distinctive pine-citrus notes of Simcoe hops, a classic dual-purpose hop from the Pacific Northwest. Start your August Long Weekend off right!

 

September – Fresh Hop/Wet Hop Pale Ale

Summer’s ending, and the hops are finally ripe! Take home this beer made with hops from Black Creek’s very own vines. This beer can only be made when the hops are ready, so don’t miss out!

Ready for harvesting!

 

October – Potato Stout, Honey Brown Ale, Pumpkin Ale

A triple threat! Enjoy the roasted, earthy notes of our Potato Stout, the warm sweetness of our Honey Brown Ale, and of course – that perennial favourite – our Pumpkin Ale! (We know you all love the Pumpkin Ale, so Ed usually does several brews of it – all with real pumpkin and spice.)

 

November – Gingerbread Stout

Ah, this is one of my personal favourites (stout and ginger, where can you do wrong?). Molasses and spices make this a lovely wintertime treat as we get ready for our festive season!

 

December – Winter Warmer

The end already? Our Winter Warmer will keep you cozy on those cold December nights. An amber ale brewed with coriander and bitter orange peel to a strength of 6.5%, this ale makes the season even brighter. 🙂

 

Can’t wait to see these release throughout the year! Remember, our specialty beers tend to vanish fairly quickly, so drop by the brewery promptly to avoid disappointment!

To Queen and Country!

Katie

“Christmas By Lamplight” starts this weekend!

It’s officially December, and you know what that means! Our Christmas by Lamplight evening events run the first three Saturdays of December…which means that the first event is this weekend!

In the deep of the winter evening, the village comes to life with holiday cheer! Explore the village through the soft glow of candles and lamplight. Strains of traditional music float through the air as you breathe in the spiced scents of mincemeat, gingerbread, and other treats. As you create your own crafts and ornaments to take home, enjoy the Victorian Christmas decorations proudly festooning every building.

But wait—there’s more! Round out the evening with some artistic entertainment! Learn the history of beloved Christmas carols and join in singing, tap your toes at a country dance, and take in a traditional Christmas pantomime—a specially commissioned production of The Snow Queen.

A new (and hilarious!) adaptation of Hans Christian Anderson's classic!
A new (and hilarious!) adaptation of Hans Christian Anderson’s classic! (Our History Actors might have been involved…)

Thirsty after all that? I hope so! Naturally, the brewery will be open, with yours truly delighted to lead you through guided tastings all night long. Our Winter Warmer will be debuting this weekend, so get ready for a cup of cheer! (A growler also makes a great present…or treat for poor, hardworking Santa. Just saying! *wink*)

The holidays are kicking into high gear now, and we look forward to celebrating them with you! You can learn more and purchase tickets here. Book early to avoid disappointment!

Happy holidays!

Katie

 

New Brew: Pumpkin Ale

The air is brisk, the leaves are changing. October is well underway, which means that it’s time for the Pumpkin Ale. While the Pumpkin Ale has been on LCBO shelves for a few weeks now, Ed’s version comes out this weekend from the Black Creek Brewery. We know you’ve been looking forward to it, so we’re thrilled that it’s ready!

FermentingPumpkinAle2015

And this is no “Pumpkin Spice Ale,” either. Ed’s Pumpkin Ale uses real pumpkin puree. One addition during the mashing breaks the pumpkin’s starch into sugar that will be fermented alongside the malt. Another during the boil adds that truly pumpkin-y taste and aroma. Ed’s also added ginger, cinnamon, cloves, nutmeg, and allspice – everything you’d expect in a pumpkin pie. It’s autumn in a glass, perfect for Halloween!

Look for the Pumpkin Ale in the LCBO, too!
Our LCBO version!

Speaking of Halloween, our Howling Hootenanny weekends are also here: October 22nd/23rd, and 29th/30th. Take the kids trick-or-treating in the village, make creepy crafts to take home, and decorate your own pumpkin. If you need some refreshment after braving the Haunted Maze and testing the Apple Slingshot, come join us in the historic brewery for a fresh sample of Pumpkin Ale!

Katie

From the Vaults: Cooling Off

Hi all! It’s been a very, very hot summer, but it seems like we’ve turned a corner into some cooler weather. Of course, hot weather could be a challenge for brewers in the 1800s – in my archives, I found this very timely post! Enjoy!

For rural brewers, brewing tended to be  a seasonal activity. This was mostly because you have to cool wort before adding the yeast. After all, when the wort comes out of the brew-kettle it is boiling. Yeast is a living organism. If you chuck it into boiling hot wort, it won’t be living much longer, which means that it will not be fermenting anything effectively.

All of which to say: brewers needed some way of cooling the wort. In the first half of the nineteenth century, they used coolers. W. Stewart describes them as “floors of wood, surrounded with a wooden ledge, placed in the most airy and exposed situation in the brewery…in large breweries, they are of an enormous extent” (Stewart, 63).

The idea behind a cooler is to spread the wort out very thinly over a wide surface area in order to let the heat dissipate. That’s why coolers can be so expansive—they’re usually only 2-4 inches deep, so they need to be quite wide to contain a large volume of beer.

Our cooling ship, located on top of the casks - so, a slightly different set-up than the larger breweries. (Courtesy www.greatcanadianbeerblog.com)
Our cooling ship, located on top of the casks – so, a slightly different set-up than the larger breweries.
(Courtesy http://www.greatcanadianbeerblog.com)

So, no problem, right? Run the beer into the cooler and wait.

Not quite.

Beer fresh out of the brew-kettle is extremely vulnerable to contamination. Remember, it’s been at a rolling boil for a significant amount of time (usually an hour, for us), which means that it’s been rendered more-or-less sterile. The longer the wort is left out in the open, the more likely it is to be infected by airborne pathogens or wild yeast. Brewer Thomas Hitchcock also worries about the “acidifying” of the wort through the absorption of excess oxygen, which apparently “takes place most rapidly in warm weather” (Hitchcock, 31).

Modern-day breweries have heat exchangers which can cool the wort very quickly. Victorian brewing guides recommend getting it down to anywhere from 11-20 degrees Celsius. From boiling, that’s quite a drop, especially in the summer—without air conditioning to help.

So how did they do it?

Some brewers avoided summer brewing altogether. According to A Practical Treatise on Brewing (1835), by William Chadwick, “…in hot weather, brewing is a critical operation, and private families should refrain from brewing in summer if possible…no prudent person would willingly brew when the temperature of the air is as high as 60 degrees” (Chadwick, 43-44). In the winter, however, it would be easy to open a window (Stewart does recommend letting a fresh air current pass over the wort) and let that chill Canadian winter help with the cooling.

But for large commercial brewers, sitting out the summer months entirely wasn’t always an option.

Stewart’s brewing guide addresses the conundrum of summer brewing:

When the brewery is obliged to make ale in warm summer weather, it is material to reduce the temperature as low as possible. In such cases great advantage would attend cooling the wort in coolers without any roof or covering whatever, but quite open to the sky; because in clear nights, the wort might be cooled in this way, eight or ten degrees lower than the temperature of the atmosphere… (Stewart, 66-67)

The idea seems to be that the wort would radiate the heat out into the night:

We have no doubt that it might be put in practice with advantage in hot climates; at that, by means of it, good ale or porter might be manufactured in the East and West Indies. Such a manufacture, if successful, would be particularly relished in India… (67)

Of course, this was only a theoretical model. There were other options. While Chadwick urges private families to avoid warm-weather brewing, he notes that the commercial brewer generally “…also has a command of cold spring water, that can he convey through pipes, so contrived to branch in various directions amongst the worts, that they are cooled down to the required temperature in a very short time” (42).

Which is one reason why breweries were often located near streams. It’s pretty similar to what we do at Black Creek: we have pipes branching through our cooling ship, although we use Toronto tap water.

Bloor, Joseph, brewery, n. of Bloor St. E., between Mount Pleasant Rd. & Sherbourne St.
Joseph Bloore’s brewery, located on the stream running through the Rosedale ravine. (courtesy http://www.torontopubliclibrary.ca)

By the century’s later decades, cooling had become more reliable. E.R. Southby’s A Systematic Handbook of Practical Brewing dates from 1885, and mentions refrigerators. Don’t get too excited—they weren’t fridges, but rather, three distinct set-ups:

  • Wort flows in a body over pipes placed horizontally.
  • Wort flows in a film over pipes placed vertically.

OR

  • Wort flows through pipes surrounded by cool water.

Southby favours the vertical model, particularly recommending the Riley or Ashby models—reminding us that brewing was becoming increasingly industrialized. The old coolers were still used to aerate the wort—but rather than the old wooden models, cast iron or copper (like ours!) were preferred, as they were easier to clean and didn’t rot. Still, cooling was increasingly based on the principle of heat exchange, much as it is today.

So, would a small, country, one-man brewing operation enjoy this cold snap?

But I’m still looking forward to May and warmer weather!

– Katie

Sources:

Chadwick, William. A Practical Treatise on Brewing. London: Whittaker and Co., 1835.

Hitchcock, Thomas. A Practical Treatise on Brewing. London: R. Boyd, 1842.

Southby, E.R. A Systematic Handbook of Practical Brewing: Including a Full Description of the Buildings, Plant, Materials and Process Required for Brewing All Descriptions of Beer. London: E.R. Southby, 1885.

Stewart, W. Brewing and Distillation, with Practical Instructions for Brewing Porter and Ales According to the English and Scottish Methods. Edinburgh: Adam and Charles Black, 1849.

Pirates and Princesses and Grog!

Arrr, mateys! This Victoria Day weekend, pirates and princesses are coming to Black Creek Pioneer Village! While we’re sure you’ll be very excited to taste our Apricot Ale (already fermenting in the cellar!), our salty pirate friends might be looking for grog.

They’ll be out of luck, because as you know, the Black Creek Historic Brewery is entirely beer-oriented. However, grog has a history all of its own.

Woodcut: "Ship of Fools." I wonder what that man at right is drinking?
Woodcut: “Ship of Fools.” I wonder what that man at right is drinking?

Essentially, grog is a mix of water and rum, often with citrus juices added to help prevent scurvy. British Vice-Admiral Edward Vernon introduced it to his crew in the 1740s. Because of the grogham coat he wore, the Vice Admiral was nicknamed Old Grogham, or Old Grog. Soon enough, the name grog stuck to the beverage as well!

But why give sailors alcohol? During long ocean voyages, access to clean drinking water is absolutely vital. However, desalinating seawater isn’t terribly practical, which leads us to the conundrum of, “Water, water, everywhere – and not a drop to drink.” Fresh water was stored in casks, but quickly grew stagnant and full of algae. Beer and/or wine helped improve the taste, and so became an important part of life aboard ship.

When England conquered Jamaica in 1655, rum took over as the spirit of choice. Rum is derived from sugarcane byproducts – either molasses or sugarcane juice – fermented and distilled. As more and more sugar planters set up shop in the Caribbean, you can imagine how keen they were to have the navy as a robust market! In fact, the British Navy only stopped its rum ration in 1970, and the New Zealand Royal Navy continued right until 1990!

Of course, the navy wasn’t the only group that enjoyed its rum. There’s a longstanding association between pirates and rum as well – British privateers traded in this sweet commodity. Yet while movies suggest that grog and pirates go together like an IPA and a hot summer day, pirates often took their rum in the form of bumbo.

Rum-gone

Bumbo mixes rum, water, sugar, and nutmeg (sometimes cinnamon instead). Pirates were less concerned about adding citrus juices. Their relatively short voyages meant that they were much less likely to develop scurvy, so they wanted something both intoxicating and delicious!

Of course, rum, grog, and bumbo were all products of, as well as contributors to, a global network of trade and colonialism that was in full swing by our time period here at Black Creek. Rum facilitated longer voyages; and rum production itself developed through British expansion. Ah, historical forces feeding upon each other. Something to ponder, as you sip our Apricot Ale over the long weekend!

Until next time,

Katie

Pumpkin Ale is here!

Spices ready to be popped in the kettle!
Spices ready to be popped in the kettle!

You’ve been very, very patient…and now, the time is come. Our Pumpkin Ale comes out this weekend at the Black Creek History Brewery! This is a perennial favourite, so we’re very pleased to celebrate it the rest of this month.

And this is no “Pumpkin Spice Ale,” either. Ed’s Pumpkin Ale uses real pumpkin puree. One addition during the mashing breaks the pumpkin’s starch into sugar that will be fermented alongside the malt. Another during the boil adds that truly pumpkin-y taste and aroma. Ed’s also added ginger, cinnamon, cloves, nutmeg, and allspice – everything you’d expect in a pumpkin pie. It’s autumn in a glass, perfect for Halloween!

Look for the Pumpkin Ale in the LCBO, too!
Look for the Pumpkin Ale in the LCBO, too!

Speaking of Halloween, our Howling Hootenanny weekends are also here: October 17th & 18th, 24th & 25th, and the big day itself: October 31st. Take the kids trick-or-treating in the village, make creepy crafts to take home, and decorate your own pumpkin. If you find you need some refreshment after braving the Haunted Maze and Apple-Slingshot (though I’ve no idea how ANYONE could get tired of apple-slinging), come join us in the historic brewery for a fresh sample of Pumpkin Ale!

Katie

Fall Updates

Another summer has come and gone. With Labour Day behind us, we are looking forward to cooler weather here at the Black Creek Historic Brewery. A new season at Black Creek always brings new developments, so here is a quick rundown of what we have in store this autumn…

September Beers

Ed has brewed his last Pale Ale and Best Bitter for the year, so if you want some before 2016, you should visit us sooner rather than later—once they’re gone, that’s it! Never fear, though: this means the Porter and Stout are back. What better way to enjoy the brisker days than with a lovely, full-bodied beer?

Ed picking hops!
Ed picking hops!

Our September specialty beer is the Wet Hop Pale Ale. Ed brewed this beer using fresh hops from our own gardens. This is a very seasonal brew (you can only make it when the hops are ripe; it’s no use asking for it in February), and it’s become an unofficial sign of ending summer around here. The Wet Hop Pale Ale will be released on Saturday, September 19th.

Which reminds me…

Pioneer Harvest Festival: Sept. 19/20

The Pioneer Harvest Festival is one of our busiest days in the Black Creek Historic Brewery. This year, we get double the excitement! The festival runs two days this year—Saturday, September 19th, and Sunday, September 20th. On Saturday, enjoy demonstrations of pioneer trades, delicious food, a fast-paced quilt auction, and much more! Sunday celebrates local food, live music, and farmer’s markets.

Of course, the brewery will be open all weekend long for sampling and growler purchasing. We look forward to seeing you there!

A Spirited Affair: Oct. 3rd

It’s an affair! This year, the Boys Come Home as we celebrate the 1860s and 1940s. Dig out your snazzy duds, and come prepared to sample tasty treats and divine drinks, try your hand at one of our many games, and dance the night away! Craft breweries, distilleries, and wineries will have their products available for sampling throughout the village. Ed’s also brewing up a special whisky-barrel-aged ale in honour of the event (think Innis & Gunn).

Remember, proceeds from this event go towards restoring our historic buildings, for you and future generations to enjoy!

Pumpkin Ale

It’s coming, I promise.

October’s a very busy month for specialty beers (Whisky Barrel, Honey Brown, and Pumpkin, oh my!), but Ed will be releasing the Pumpkin Ale starting October 17th. Perfect for sampling while the kids enjoy our Howling Hootenanny!

In the meantime, you can pick up the commercial version of the Pumpkin Ale from the LCBO. As always, check the website before you venture out, but your intrepid beer journalist has spotted it in several downtown locations. (She saw the Rifleman’s Ration, too!)

Our Pumpkin Ale is essentially an liquid, alcoholic pumpkin pie...
Our Pumpkin Ale is essentially an liquid, alcoholic pumpkin pie…

So there you have it: the shape of the next few weeks. And you thought summer was a busy time for the village. The 2015 season is only half-over: you haven’t seen anything yet!  🙂

Cheers!

Katie

Our 2015 Specialty Beers!

Good news, everyone!

We have our line-up of specialty beers for 2015! As you beer-lovers know, we occasionally like to shake things up in the historic brewery. Besides our standard roster of a brown, stout, porter, and IPA, we also release a monthly specialty brew. Here’s what we have on tap this season:

(NB: Dates refer to date of release. Beers are available until the fridges are emptied.)

May

May 16, 17, 18 – Apricot Ale

Just in time for Victoria Day weekend – a sweet, fruity beer to kick off the season! I think the combination of beer and apricots suits our “Pirates and Princesses” event, also that weekend.

June

June 20/21 – Ginger Beer

Yes! Yes! My personal favourite returns for another season! *ahem* I mean, the soldiers and onlookers during our Revolutionary War Re-Enactment will definitely appreciate this gingery brew. Please note, this is an alcoholic ginger beer, so don’t give it to the wee ones.

July

July 1 – Maple Brown Ale

What’s more Canadian than beer and maple syrup? We’ve done a Maple Porter for a few years, I’ll be interested to see how maple pairs with a slightly lighter, sweeter brown ale.

I like to think they'd approve. I may or may not have seen "Strange Brew" far too young.
I like to think they’d approve. I may or may not have seen “Strange Brew” far too young.

August

August 3 – Simcoe Hopped Ale

We love pale ales in the hot summer months, and the Simcoe Hopped Ale is no exception. Brewed in honour of Lt. Governor John Graves Simcoe, this ale has plenty of Simcoe Hops, lending it a fruity, earthy flavour.

September

September 19/20 – Fresh Hop/Wet Hop Pale Ale

Generally, beer is brewed with dry hops (check out our hop-jar in the brewery – you can smell them, and get a good look!). However, once a year, when the hops are harvested, we’re able to make a Fresh/Wet Hop Ale. Exactly what it sounds like: the hops are thrown into the brew-kettle straight off the vine. Of course, we’ll need some intrepid hop harvesters to help us out, so stay tuned for sign-up details!

Last year's harvest.
Last year’s harvest.

October

October 3 – Whiskey Barrel Aged Brown Ale

Mm! This was a crowd favourite at last year’s Spirited Affair Fundraiser. The vanilla and oakiness that comes through aging in a whisky barrel reminds me of Innis and Gunn.

October 10, 11, 12 – Honey Brown Ale

Golden and rich as the changing season, this was another new brew for us. Excited to see it back!

October 17//18, 24/25, 31 – Pumpkin Ale

Every year. Every year, we wait for this. You wait, we wait. Nothing says October like our Pumpkin Ale! I’m so glad that Ed will be doing a number of brews!

November

November 21 – Elderflower Stout

Hmm, this is a new one. We haven’t brewed with elderflowers before. It’ll be interesting to see the sweet, floral elderflowers play off against the richness of a stout. Looks like November just got a bit brighter!

December

TBA – Winter Warmer

What better way to cap off the year than with a bold, flavourful, high-alcohol beer?

Answer: there is none.

Winter Warmers can have a ton of variety. Ed likes to experiment – I can’t wait to see what he does with the style this year.

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As a reminder, we also have our March Break Sherlock Holmes Mystery next week. Crime is afoot at Black Creek! Come to the village between March 16th-22nd to help Sherlock and Watson solve The Case of the Tricky Thief! No, the brewery won’t be open, but these two sleuths need all the help they can get! 😉

-Katie