Issue No. 2
A Note from the Chris’
This month was another big month in that we brewed our first batch at the Lakeside location. After a long day that went surprisingly smooth, the other Chris and I sat down to enjoy a pint as we do from time to time, and as we also do from time to time, we started reminiscing about “the old days”. It may have been the excitement of the day, it may have been the alcohol, regardless it was a fun trip down memory lane!
Thanks for all your support and helping to make this happen. Queue Neil Diamond. “Where it began, I can’t begin to know it…”
Chris Thompson & Chris Thompson
Only a few days after our first brew we had our third fermenter delivered to the Lakeside location. After a few hours of trying to turn it upright it is now in place and nearly ready to brew into. This fermenter will be able to hold roughly 7000 litres of our delicious beer.
Local Business Partnerships
If you’ve been on our home delivery page lately you may have noticed we started a monthly special. Every month we aim to partner with a local business that makes something unique to the Ottawa Valley and pair it with our beer for free home delivery. Last month we worked with The Flower Factory in Renfrew to deliver Valentine’s Day gifts to our friends in the Valley. March is St. Patrick’s Day themed with handmade beer mugs from Big Bend Pottery of Westmeath. Order yours between March 1st and 16th for free home delivery within the Ottawa Valley.
500ml Bottles of Seasonal Beer
Sometime in the next month we will be announcing the release of our Seasonal beers in 500ml bottles. These bottles will be available for purchase in our retail store while quantities last so keep your ear to the ground to hear when they come out.
Cans on Cans on Cans
Some of our first brews in the new system were Whistling Paddler and Midnight Stout. Currently fermenting, these batches will be the first to ever be put in cans. Next stop, your fridge. Stay tuned for the Whistling Paddler and Midnight Stout Can Release Party dates. You can pre-order your case or ticket here.
Put it in the Glass
By Head Brewer Sean
Last month we went over some glass styles to give your beer its optimal taste and appearance. This month, let’s touch on how you should get your beer in that favourite glass. I’m sure you are thinking, “What do you mean? That’s the easy part.” While it certainly isn’t difficult, if you want that proper pour it is important to pay attention to the style of carbonation used in the beer you’re about to drink.
First, lets touch base on the different forms of carbonation. There are the standard bottles and cans we are all used to that would be filtered and force carbonated-these beers have a simple pouring method which many people are familiar with. The “standard” pouring technique, outlined below, is the most common method for getting that beer in the glass.
Step 1: Pop the cap or crack the can.
Step 2: Tilt your glass on a 45° angle.
Step 3: Start pouring the beer into the 45° glass until half full
Pour with vigour! When pouring a beer, you want to pour with some force so that you release some of the carbonation for head retention* and let the aromatics of the beer come out.
Step 4: Once the glass is over half full start slowly raising the glass upright.
Step 5: Once upright you should only have enough beer left to put a finger’s width of head on the beer.
Easy enough, right?
The standard method is the one everyone is used to and has probably seen the most. The pouring method changes though when you change the style of carbonation. The other 2 styles are Natural Carbonation (bottle conditioned) and Nitrogenized (Guinness).
Pouring a Naturally Carbonated Beer
Naturally carbonated beers are normally in special bottles like 750ml cork and cage, or they are labelled bottle conditioned, or bottle fermented. This style of beer can have a lot of sediment in the bottom of the bottle. This sediment is yeast and trub* from the brewing process and neither are bad for you, but they can change the flavour of the beer and make the beer cloudy. You need to be a bit more careful when pouring these beers than you would be with the typical style of carbonation. Using the standard method, but pouring a little slower and leaving a bit behind is the best way to get all the good stuff and none of the bad. I personally try to leave about 2 inches of beer in the bottle, but what you leave behind is dependent on the beer you’re pouring.
Pouring a Nitrogenized Beer
These beers have either been strictly nitrogenized or have been given a combination of CO2 and Nitrogen. Using the standard method to pour these would leave you with a flat and lifeless beer with no head so they should instead be poured hard and fast. Below is the method you should use next time you pour that can of Guinness.
Step 1: Open can/bottle of nitro beer (if there is a nitro widget you’ll hear it whistle).
Step 2: Put glass on a flat table or hold upright.
Step 3: Pour beer into glass hard and fast. The bottle/can should be completely upside down. This may seem strange but it won’t overflow if you have the proper size of glass.
Step 4: Once bottle/can is empty, sit back and watch that beautiful cascading head.
By following the methods listed above, the next time you pour at home, you’ll achieve that “on tap” experience with ease.
Pour hard & drink proper!
What the #@&% does that mean?!
An important characteristic in beer is its ability to retain a nice foamy head for a long period of time. Commercial brewers go to great lengths to improve head retention by using a variety of additives.
In the brewing process, trub is the layer of sediment left at the bottom of the fermenter after the yeast has completed the bulk of the fermentation. It is composed mainly of heavy fats, proteins, and inactive yeast.
Cooking with Beer
Class V Hummus
Best Paired with Class V
2 Cans of Chickpeas, drained and well rinsed
3 Cloves of Garlic, minced
1/2 Cup of Tahini
1 Lemon, juiced
1/2 Cup of Class V
Pita, Naan, or Crostini
Combine all ingredients except Class V IPA in a food processor or sturdy blender. Begin blending at high speed. Slowly pour in Class V and push down sides until desired consistency is reached.
Chill for 2 hours to allow the flavours to come together.
Pictured, is a deep-fried pita bowl with pita chips, but you can use anything you want for dipping. If you want to achieve the bowl shape with your pita and don’t have a deep fryer, simply sprinkle some cooking oil on a pita, trap it between two oven safe bowls of the same size, and bake at 400 degrees for 12 minutes or until crispy and golden. Let cool before filling with hummus.
Garnish with chives and a little bit of your favourite salsa.
Brockville Winter Classic
March 3rd, 4th & 5th in Brockville
Hockey and beer, need we say more? We will be pouring samples and watching the winter fun in Brockville this weekend. Check out our involvement here.
Great Canadian Maple Festival
March 3rd, 4th & 5th in Ottawa
A celebration of everything maple with live entertainment, craft beer, lumberjacks, and pancakes. Free admission. Check out our involvement here.
Northern Ontario Micro Brew Festival
March 10th & 11th in Sudbury
The 3rd annual Northern Ontario Microbrew Festival features live music and a small number of breweries showing off their small batch brews. Check out the details here.
Runway for Hope
March 12th in Ottawa
All about supporting local and bringing people to the nation’s capital. Runway for Hope is a fashion show featuring Ottawa designers that has the added benefit of raising donations for C.H.E.O. Check out our involvement here.
Your choice of roast pork, roast beef, or roast chicken with potatoes and vegetables the way Mama used to make ’em. Let our Whitewater family cook for your family. Minimum 4 people with 5 days notice. Served family style for $10 per person. Call 613-646-0101 for reservations
Pub Quiz Night
Feeling competitive? What better way to get it out of your system than a good old fashioned Pub Quiz. Starts at 7pm every Monday but be sure to make a reservation to guarantee a spot for you and your team. Call 613-646-0101 for reservations.
Questions from Friends
This roast dinner of yours…is it British Sunday roast influenced? Roast potatoes? Yorkshire? Been looking all over for an accurate one but haven’t been successful yet.
Why yes Corrie, it certainly is influenced by the traditional British Roast Dinner. We have tried to be as authentic as possible, but with our own local twist of course. Feel free to give the pub a call if you have more questions or want to book your dinner. Just remember it has to be booked 5 days ahead. Cheers.
What Seasonal beers are coming out next? When do you start brewing your Wheat beers?
Hi Jaimie. Our Jacked Rabbit Espresso IPA is next in line and after that we will be brewing our Honey Badger Northern Honey Brown Ale. The Wheat beers you mentioned come out in May (Ginger Wheat) and shortly after (Rhubarb Wheat) when the rhubarb grows. Cheers.
We want to answer your questions about anything from the beer, the brewery, the boys or whatever else is on your mind. Due to the high volume of questions though, we won’t be able to post every one, but keep your eyes peeled in case yours makes it to the front page.
*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use email@example.com