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Issue No. 9

A Note from the Chris’

Two Families, One Delicious Brew

Mireille & Head Brewer Sean at Houblonnierre Lupuline

We’ve been talking about hops a lot recently. Some would say too much. However, it’s harvest season and we are in the beer business after all.

About nine months before we opened the business, a good friend of ours, Marc, knew that we were working towards opening a brewery and mentioned a high school friend of his that was growing hops and needed help picking them with their first harvest. Now, I’ll be honest, I’m not sure if we thought it was going to be a legitimate operation or simply someone with some hops growing up the side of their house. Regardless we took Marc up on the offer and went and met with his friend Mireille, armed with beers for the occasion of course.

2017 Harvest

Upon arrival at the farm on L’Isle aux Allumettes, we were pleasantly surprised to be greeted by Mireille, her brother Charles, Charles’ wife Lyne, their children, and rows and rows or hop vines growing in their field.

Marc Bru (different Marc) from the now Square Timber Brewing Company was present and brewing up a beer on a home brew system in their garage which reinforced that the beer scene was alive and well.

With beers flowing, we were graciously welcomed and given the tour of the farm before beginning to pick some hops which back then, had to be done by pulling down the vines and picking each hop flower by hand. I distinctly remember seeing Mireille’s hands which were stained green and yellow from the lupuline oils in the flowers. From what I understand, this is still an issue today.

We left the hop farm invigorated by the opportunity to use locally grown hops in our beer and will always be thankful to our friend Marc for introducing us. This is just one of the ways that he drastically impacted our lives before sadly passing away about 18 months ago.

Our relationship with Mireille, Charles, Lyne and their children has grown along with their farm and it’s always a pleasure to host them in one of our breweries. In fact, tonight we’re opening up the Riverside Brew Pub to host Lyne’s 40th birthday celebration. We continue to almost exclusively use their hops in our beer and it’s been incredible to see them grow alongside us and maintain the ability to keep up with our growing requirements/your growing thirst.

These kinds of relationships define our business and we look forward to celebrating many more of them to come!

Head Brewer Sean & Mireille

 

Houbloneirre Lupuline Hop Yard

Cheers!

Chris Thompson & Chris Thompson

 

 

 

 

 

 

Emily Santi Photo (www.emilysantiphoto.com)


Brewery News

Toronto KLR93 Launch

On the 18th of this month we will be launching our new KLR93 Kolsch Style Ale in the big city of Toronto. This launch is being hosted by the Lucky Clover Irish Pub on Lower Simcoe Street and provides everyone attending with a chance to win some amazing prizes. And yes, the Killer himself will be there enjoying his very own brew.

We like big trucks and we cannot lie

Our beer has now become so widespread across the province that its time we graduated to a big boy/girl truck. Coming this month we are getting our very own 36′ truck to spread our delicious brew to more of you. I call shotgun!

 


Beer 101

Pumpkin Spice Latte Beer

By Head Brewer Sean

This is the season for pumpkin everything. And why would beer not be on that list? Pumpkin beer can be delicious but with one extra spice or too much it can go to gross in no time. This month lets discuss some tips and tricks to making a great pumpkin pie beer.

First, lets talk pumpkins and gourds. You would think using pumpkin is the only way to make pumpkin beer but there are many different gourds that can lend a great pumpkin pie taste. Some are easy to get and others can be hard to find gems. In the Ottawa Valley, pumpkins are easy to find so that is your best bet in this region but don’t have a one track mind when it comes to brewing. Butternut squash can be another great gourd to use that will lend some nice sweetness to the beer. From the USA there is Blue Hubbard Squash, Grey Ghost, and Jarrahdales but they are harder to find. All of these will lend differing flavours and can be a good way to stay unique in this style of beer.

Now what do you do with the pumpkin/gourd once you get them? There are really two ways of using them. One is to cut them up fresh, scoop out the seeds, and put them through a processor to shred them up. Then they are ready to add right to the mash. This will give you a nice subtle pumpkin flavour. If you want to go to the extreme you can cut them up and roast them in the oven (190c for an hour or until they look well caramelized). To take it that much further (as pumpkin spice beers always do) you can coat them in spices and brown sugar before you roast them to lock in those pumpkin pie flavours. I suggest adding roughly 1lb per 4litre of final wort. This will get you a lot of flavour.

Last is the spice. You can add as little or as much as you want. Some of the good spices you can use (in no order of preference) are nutmeg, allspice, cinnamon, ginger and clove. When it comes to spice addition you need to be light handed or this beer can go from nice and light to cloying and horrible. I add a smaller amount of spice to the pumpkin at roasting and then  the same amount at the end of the boil. Once fermentation is done you can taste the beer and add more spice if needed to taste. This way you are certain you have the flavour you want in the beer without going overboard.

Pumpkin Beer Recipe

19 L /5 gallons, extract with grains and pumpkin; OG = 1.048; FG = 1.012; IBU = 19; SRM = 6; ABV = 4.6%

Ingredients:

1.1 kg (1.25 lbs.) Muntons Extra Light dried malt extract
1.6 kg (3.5 lbs.) Northwestern Gold liquid malt extract
0.22 kg. (0.5 lb) Crytsal 60 malt
0.22 kg. (O.5 lb) Crystal 120 malt
2.3–2.7 kg (5–6 lbs.) pumpkin (cut into 1/8th)
Cascade hops (60 mins) (1.0 oz./28 g of 7.6% alpha acids)
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dried ale yeast (US-05)
0.75 cup corn sugar (for priming)

Step by Step:

Bake Pumpkin slices with half the spices dusted on top for 1hr at 190 °C or until they look golden brown and soft . Heat 2.8 L (0.75 gallons) of water to 73 °C (163 °F). Place crushed grains in steeping bag and steep grains at 67 °C (152 °F) for 45 minutes. When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 67 °C (152 °F) temperature). Combine grain and pumpkin “tea,” dried malt extract and water to make 9.5 L (2.5 gallons) of wort. Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and remainder of spices with 15 minutes left in the boil. Cool wort and transfer to fermenter. Top up to 19 L (5 gallons) with water. Aerate and pitch yeast. Ferment at 21 °C (69 °F).

All-grain option:

Replace malt extract and 0.45 kg (1 lb.) 2-row malt with 3.6 kg (8.0 lbs.) 2-row pale malt. Bake Pumpkin slices with half the spices dusted on top for 1hr at 190 °C or until they look golden brown and soft. Mash grains and pumpkin chunks at 67 °C (153 °F) for 60 minutes, stirring occasionally. Boil for 90 minutes, adding hops with 60 minutes left. Add remainder of spices with 15 minutes left in boil. Ferment at 21 °C (69 °F).


Cooking with Beer

Beer Braised Chicken

By Sous Chef Ben

Best Paired with KLR93
Ingredients

4 boneless, skinless chicken breast, cubed

Kosher salt and freshly ground pepper

All purpose flour, for dredging

2 tbsp. olive oil

12 oz KLR93

1 cup pearl onions, chopped

1/2 pound small fingerling potatoes, halved

2 tbsp. whole grain mustard

2 tbsp. brown sugar

4 sprigs fresh thyme

3 tbsp. fresh parsley, chopped fine

1/2 lb bacon, chopped

1 tsp garlic, minced

 

Method

Add chopped bacon to sauce pot and cook until fat renders. Add garlic, onion, and olive oil.

Dredge cubed chicken in flour, removing excess. Add to sauce pot and sear all sides.

Add remaining ingredients and simmer on medium low heat until potatoes have softened.

Season with salt and pepper. Remove sprigs of thyme and serve.


Events

WBC Oktoberfest
October 7

Come out to the Lakeside Brew Pub for our very own Oktoberfest celebration. Live music, pretzels, games, and of course our seasonal brew Das Bier. Tickets are on sale now in our retail stores or on our website.

Germania Club Oktoberfest
October 14

Music, dancing, and all the German food you could eat. Head over to the Germania club for their annual Oktoberfest. First keg is tapped at 1:45pm. For more details look here.

Toronto KLR93 Launch
October 18

See above in Brewery News for details.

Ottawa Valley Craft Beer Festival
October 21

This local craft brew fest is being hosted at the Best Western in Pembroke. Come out and see/taste 12 fantastic local breweries and enjoy what Ottawa and the Valley have to offer. For more information and tickets look here.

WBC Halloween Party
October 28

Dust off those costumes and wigs. We will be hosting our annual Halloween party at our Lakeside Brew Pub in Cobden. Stay tuned for more details.


Questions from Friends

Peter asked:

Can you make beer, like champagne, in a “method tradionel” that means natural carbonation, rather then adding CO2 afterwards?

We answered:

Hello Peter,

Great question! Yes you can. There are a lot of breweries that carbonate their beer naturally. Especially in Germany where you aren’t allowed to force carbonate beer. The way you do this is by adding sugar at packaging. The residual yeast left over in the beer will consume this sugar and create CO2 naturally in the beer. The more sugar you add, the higher volume of carbonation you will get. Homebrewers use this all the time when bottling at home. The reason we do not use this method in the brew house is to control CO2 volume in the beer and speed up packaging time. It would take us an extra 2 weeks to naturally condition the beer. Breweries like Sierra Nevada have naturally conditioned their packaged product for years and they do a great job at it.

Thanks again for your great question!


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.

If your question does get picked you will become the proud owner of a swag bag full of WBC goodies. So ask away!

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use thebreweryboys@whitewaterbeer.ca

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Issue No. 8

A Note from the Chris’

Ninety Six Employees but a Team of Thousands

How does a business that started with three unpaid river bums get to a point where that team is now 96 employees strong? Damned if we know but that team is in reality actually many thousands strong! James, Chris and I started this adventure nearly 5 years ago, brewing in what would later be the bathroom for the Riverside brew pub. We chose that location for 3 reasons.

  1. Our brew system was small enough to fit in it
  2. It was easy to heat during the winter
  3. It had very good ventilation

On any given brew day in the Summer it would reach temperatures of 60C. Walking into the room almost felt like physically walking into a wall of heat. A typical day involved brewing from 6am to 1pm and then going out and doing deliveries while someone else did the reverse. Ryan would have been our first employee. He was a high school co-op student and fit in well as he also wasn’t being paid. He later became an employee and entered the brewers program in Niagara (one of the highlights of our five years). From there it was a slow growth of the brew team who also acted as sales reps, delivery drivers, handyman/women, etc.

The next department to grow was our sales department. The other Chris and I continued to act as sales reps (or beer pimps as I preferred to call myself) as we hired our first and second sales reps. It is only recently (as we have grown capacity wise) that we have grown this team to 11 employees out on the front lines. Despite the pub(s) we are a brewery first and foremost.

When our pub at Riverside opened this is when our family really grew. The number of cooks and servers needed to run even a modest pub the size of Riverside is impressive. 7 days a week, 12 hours a day, means a lot of people have to be ready to jump into the fray sometimes with only a moment’s notice. Add the fact the we source local ingredients and cook from scratch and you might begin to see their importance.

The opening of the Lakeside Brew Pub at the end of October 2016 did not really affect things much as many of those staff from Riverside just came over to the Lakeside location. However, it was at this time that we decided to bring our deliveries in-house and move away from third party delivery companies. This was to improve quality of service and allow us another touch point to interact with our bar clients. We deliver to bars as far south as Windsor/Sarnia and as north as Thunder Bay. These boys move thousands of litres every day and need to do it with a smile as they represent the brewery more often than even the sales reps.

In March, we started brewing at the Lakeside location which was when we had to develop a packaging team. 7000L is a lot of kegs and cans to fill but first you have to clean them all. Add into this the Riverside Brew Pub and retail getting ready to open for the summer and before you know it you now have 96 employees.

Three river bums have done a lot of fun and great things over the last five years. However, the one I’m most proud of is having a team of 96 people spreading the Whitewater love. And none of this could have been without the support of the people and restaurants of the area. Thank you, and take a moment to reflect on what you’ve done in just five years. You’ve done great things but we have greater things to do.

 

Cheers!

Chris Thompson & Chris Thompson


Brewery News

Staff Raft Trip 2016

We’re taking a day for ourselves

Every year, after the Labour Day long weekend we decide its time to reward ourselves after a long Summer of steamy brewing days and loud and busy nights. Tuesday, September 5th both Lakeside and Riverside will be fully closed so we can have a staff trip down the Ottawa River and another loud night. We will be open for regular business on Wednesday, September 6th.

Riverside Closing for the Season

Have you ever noticed that our Riverside location is actually in an old dairy barn? Well its not just for show, and because of this it is actually quite difficult to heat when the temperature goes down. For this and other reasons we will be closing our Forester’s Falls Brew Pub for the season but will open back up in April of 2018. It’s been a great Summer folks and we will see you when the snow has melted. Or in Cobden whenever you want.


Beer 101

Hop on the New Crop

By Head Brewer Sean

It’s that time of year again when the new gorgeous hop cones will be picked and processed. For brewers, this is our Christmas as we get to use up our prior crop of hops and get the super fresh hops. Here at WBC we get 95% of our hops from Houblonniere Lupuline across the river on L’Isle-aux-Allumettes in Quebec. They supply us with all of our hops for Farmer’s Daughter, Whistling Paddler, Class V and Midnight Stout. These varieties are Cascade, Centennial, Magnum and Willamette. We also get some other varieties from them for our seasonal beers like Jacked Rabbit and Triple Eh’. We have found working with this local company to be the best decision we have ever had. They have the nicest staff and are very helpful with whatever needs occur.

Hops are the flowers that come from the hop plant. Hop plants are vine plants that grow long and tall. They can grow up to 20’ during the season. They grow like any vine plant twisting around ropes strung up on poles. As you can see in the picture above they grow very tall. Once the flowers are mature and the lupuline oils are in line with the needs from brewers, they are chopped down and picked. At this point they dry them and either package as whole cone or process through a pelletizer. Most breweries use pellet hops because they last long and you get better utilization from them. Here at WBC we use both whole cone and pellet hops. I’m sure if you have any other questions the fine people at Lupuline Hopyards would be happy to answer them. Either way we should all be happy it’s almost harvest time. Fresh hops for all!

*Photographs from houblonlupuline.com


Cooking with Beer

KLR93 Oriental Duck Sauce

By Head Chef Sarah

Best Paired with KLR93
Ingredients

1 cup plum sauce

1 tbsp. chili powder

3 tbsp. rice vinegar

4 tbsp. KLR93

1 tbsp. soy sauce

 

Method

Mix all ingredients together thoroughly.

Heat in sauce pan until reduced by a third.

Drizzle over pan seared duck breast or use as a dipping sauce for homemade spring rolls.


Events

Kingston Ribfest & Craft Beer Fest
September 8-10

Live entertainment, ribs, craft beer, and a kids fun zone. Fun for the whole family and free admission. And did I mention ribs? For more information look here.

Head for the Hills
September 16

Welcome to Georgetown, home of the Head for the Hills Craft Beer Festival. This isn’t just any craft beer festival though. This one day event is entirely volunteer run and benefits local charities. For more information and tickets look here.

Canada Army Run
September 17

This military inspired run is everything Canadian Armed Forces. 5k, 10k and Half Marathon are all still available to register for and when you hit the finish line, you’ll receive not only cheers, but one of our beers as well. Check it out here.


Questions from Friends

Barry asked:

Is KLR93 available in the LCBO?

We answered:

Hi Barry. While KLR93 is not yet available in the LCBO we will be applying in the next application window. It is likely you will see it in The Beer Store or select grocery stores as early as this autumn.  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.

If your question does get picked you will become the proud owner of a swag bag full of WBC goodies. So ask away!

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use thebreweryboys@whitewaterbeer.ca

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Issue No. 7

A Note from the Chris’

A Tale of Two Chris’

“Really?! It must be really confusing” is something we often hear when people find out that there are not just two Chris’ (I know it should be Chrises but it just looks weird) but two Chris Thompsons. To be honest, we have known each other so long that it is hard to remember the initial confusion. It would have been mid June 2006 I first realized I was not the only Chris Thompson in the Ottawa Valley.

That fateful day in June I have said we were either destined to be good friends or mortal enemies. As interesting as the latter might be I am thankful it was the former. During guide training you have two weeks of learning the river but also swimming the river. These “controlled drowning experiences” often bring a rookie year together like many types of training will do.

Nicknames at Wilderness Tours are quite common. In fact, there are people that I struggle to remember their actual names since I only ever hear their nickname. During a volleyball match the OTHER Chris and I were on opposing teams and earned the nicknames High Tower and Low Tower. Since then, even on the guide roster for rafting assignments, we are Chris HT and Chris LT.

Chris & Chris, 2008

 

Our brewery team I feel enjoy it. When someone asks for “Chris” they answer the phone the same way even though they know how the conversation will go.

Guest: Can I speak with Chris?

Staff: Which Chris would you like to speak to?

Guest: Chris Thompson

Staff: We have two. Which Chris Thompson?

At this point it either comes down to Canadian vs English, tall vs short/low (I’ll have you know I’m quite an average height. It’s not my fault the OTHER Chris is freakishly tall), or some other difference that they think is defining. In the office there must be a subtle difference in tone that people use when referring to us because I very seldom look up when someone says “Chris” and they mean the other Chris. This holds true for him.

Besides the occasional request to speak with Chris about such ‘n such and neither of us can remembering doing it, it’s mainly just the obvious bonuses of saving a fortune on business cards and sharing COSTCO and CAA memberships. There are many things that define WBC. Whether its two raft guides brewing locally sourced beer in a retrofitted dairy barn, the live music, the locally sourced food, the awesome team that has grown from the brewery or the fact that those two raft guides have the same first and last name, regardless it makes for an interesting story.

 

Cheers!

Chris Thompson & Chris Thompson


Brewery News

Growing Pains

Due to overwhelming customer support we will be running low on beer for the next few weeks. We are doing our very best to keep up with the demand for our delicious brew by adding more fermenters to our growing lineup. We will never sacrifice quality for quantity and we greatly appreciate your patience while we grow our young business.

Acoustic Thursdays at Riverside

By popular demand we are welcoming back Thursday night entertainment at the Riverside brew pub. While we are keeping the open mic party at Lakeside in Cobden, we will be offering live unplugged entertainment from 7pm-10pm every Thursday for the rest of the Summer. Make your reservation today by calling 613-582-7227.

KLR93 Update

While we’ve already announced our partnership with Doug Gilmour, we now have some updates on when this deliciously crisp beer will be available for you. Packaging is in the schedule and the Kolsch-Style Ale will be available in cans in our retail stores and in some of your favourite local pubs and restaurants by the end of August.

Farmer’s Daughter in the LCBO

Yes, you read that correctly! It’s finally happened. After years of patiently awaiting our turn to have our #1 beer accepted to the LCBO we can now say it is. We could not be happier that we are now able to bring this beer to our customers through one more (very big) avenue. Keep your eyes peeled.


Beer 101

Pack it Up

By Head Brewer Sean

Packaging is the easiest part of the brewing process, but that doesn’t mean there aren’t places to fail. Be it kegging, canning or bottling, there are some important parts to keep in mind. First let’s go through the conditioning and carbonation of the beer.

Once the beer has been taken off the yeast and is in the Bright Beer Tank, it needs to get as cold as possible. Normally we will hold it at 0c for a day or 2 than bring it down to -1c. This is the threshold for most beer to be very cold but not freeze. The alcohol in the beer allows us to go below 0c without freezing. The cold beer also allows CO2 to dissolve into solution faster. Basically we put CO2 pressure into the beer through a Carbonation Stone. This is a long porous rock that allows small bubbles of gas to pass through it. The small bubbles allow a much greater surface area to come in contact with the beer helping the CO2 to “stick” in the beer. Once we have pushed enough CO2 in the beer to take a reading of how much volume of CO2 is in the beer. Most beer is carbonated to 2.5Vols of CO2, but that can go from 2.3 for low carbonated British beer, up to 3.5 for high carbonated German wheat beer.

Now that the beer is carbonated, it needs to be carbonated. This is done simply by hooking up a hose and emptying into a package. For kegs, we have a 4-way manifold that allows us to fill 4 kegs at a time. It takes us 6 hours to empty 7000 litres of beer into kegs, which is actually quite quick. For can or bottle products it works similarly except that the beer hose is hooked up to a machine instead of the vessel it goes into. It fills the bottles and cans quickly and efficiently with a computer doing the heavy lifting. The machine caps the cans and bottles for us as well, so we just need to box them up and get them in the fridge.

While this may not be the most exciting part of the brewing process, there are some crucial steps that need to be taken for quality control and shelf life. Oxygen in the final product can really reduce the shelf life because it stales the beer fast. Temperature can also be a factor. The colder we can store the beer, the longer we can extend the shelf life. For every 10c increase in temperature it doubles the staling rate of the beer. That is why we try to keep everything as cold as we can. On the quality control side of things, (which can be the most difficult part of the brewing job). We have to sit down and drink samples of every beer we brew. It is very hard but we try our best to not waste a drop. In addition we also send our beer to a lab for analysis which helps us to ensure that we have no bacteria in our beer.

Please write in for topics for my next blog. I would love to talk about anything beer or brewing related.


Cooking with Beer

Whistling Paddler Mussels with Bacon & Onion

By Head Chef Sarah

Best Paired with Class V
Ingredients

1/3 red onion, sliced

3 strips of bacon, chopped roughly

2oz Whistling Paddler

10 Mussels

Method

Sear bacon in hot pan until fat renders. Add red onion, sauté until soft; add mussels and cover for 30 seconds.

Deglaze with Whistling Paddler. Simmer for 2-5 minutes or until mussels open.

Serve with fresh focaccia and an ice cold glass of Class V.


Events

Session Muskoka Craft Beer Festival
August 5

This annual celebration hosts more than just beer vendors. Live music, Beer Olympics, and food & drink vendors make it worth the drive. Get tickets and more information here.

Pick ‘N’ Ride Bluegrass Festival
August 10-13

This four day bluegrass festival includes equestrian events, First Nations dancing, cultural demonstrations and of course, music. It is taking place at Horse Country Campground at Wilderness Tours in Foresters Falls. Get tickets and more information here.

CNE Craft Beer Festival
August 25-27

This Toronto venue will be hosting 12 craft breweries, food trucks galore, and other great vendors. For more information look here.


Questions from Friends

Chad asked:

Do you think you’d ever make a gluten free beer?

We answered:

Hi Chad. Of course we would love to make a gluten free beer so that anyone can try our delicious brew. Unfortunately though, it isn’t as simple as creating a new recipe. While there are ingredients you can substitute to create similar tasting products, to have a truly gluten free beer you need a gluten free system. No matter how clean the brewing system is, there is still the risk that some malted barley dust or particles could make it in. While this might sound a little defeating, it is possible that some day us, and more breweries could have smaller systems (or even big ones) that can be dedicated to creating a brew that is safe for those that don’t like the glu…ten.


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 thebreweryboys@whitewaterbeer.ca

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Issue No. 6

A Note from the Chris’

Two Different Perspectives on our part of Canada

It’s no secret I did not enjoy/appreciate growing up in the Ottawa Valley. I think this is typical of most teenagers in particular, but also people in general. I imagine the majority of those that live in Toronto don’t go to the CN tower and those in Niagara only go to the falls when they have company who want to see it. And I, like some teenagers (and some adults), enjoyed thinking and expressing my well-founded opinion that “there was nothing to do in the Valley but drink beer and play pool.” It was not until I came back from University that I realized (and not for the only time since) I was an idiot.

Five years of Computer Science at the University of Waterloo had caused pinched nerves along my back. I was instructed to go to the gym but really couldn’t make myself do it. This is what got me into finding alternatives to the gym. This is what had me looking into rafting, climbing, paddling, biking, etc. It was at this point that I started what I would look at over a decade later as the beginning of my love of the Ottawa Valley part that is Canada. It is not just the outdoors, running with scissors type stuff I enjoy. Through my travels I have really come to enjoy little parts of Canadiana. I used to be embarrassed that we were known for being polite and having an accent. I love and embrace it now and secretly wonder if all Canadians should take a personality test before leaving the country so they don’t ruin that reputation. I love that people I don’t event known will do the two finger steering wheel wave as I drive from brewery to home. I love that I can leave my house and car unlocked. I love that people I don’t know will make eye contact and say “hi” as we pass on the street enjoying the fresh air, the green trees and peace and annoying little yappy dogs.

The OTHER Chris on the other hand had a fresh perspective. Having come from Australia or France or wherever it is he claims he’s from, he started with a winter out west over a decade ago. He then came to the Valley that summer which is where we met and spent a summer learning about the Ottawa River together. He was still in University but kept returning each summer to enjoy what many of us take for granted. Rafting, kayaking, golf, snowboarding, skiing are a few of his favorite things (at this very moment I am writing this last sentence with a picture of Julie Andrews singing it in the Sound of Music… with the OTHER Chris beside her). Sure, he may say “whilst” and say “rooter” instead of “router” but It has taken him a far shorter time to appreciate not only the country but also the people than myself.

With Canada Day fast approaching I am particularly proud and humbled by all the opportunity and support that my fellow Canadians have shown the other Chris and I. From our every growing Canadian team to you, HAPPY CANADA DAY and cheers….eh!

Chris Thompson & Chris Thompson


Brewery News

KLR93

It’s no longer a secret! We have partnered with the Killer himself. That’s right, WBC and Hockey Hall or Famer Doug Gilmour have collaborated to bring you a Kolsch-Style Ale with an IBU of 25 and ABV of 4.6%. You can expect a crisp and balanced flavour with a refreshing finish and a can design that has Killer written all over it…literally. You should expect to see these cans for sale before the end of the Summer in our retail locations and more widely available soon after.

#Alwaystimetoplay Festival

Perfect weather, good friends, awesome music, and even better beer made the first annual #alwaystimetoplay festival a success. Because of this success, you can expect to see us host round 2 of this outdoor music and activity festival next year. Same time, same place, more awesomeness.


Beer 101

Let’s Make Some Alcohol

By Head Brewer Sean

If you have been following along our journey through brewing we are now at the fermentation process. If you haven’t, stop reading and go back a few posts to catch up. For those of you that have been reading, we have produced our fermentable wort and chilled it into the fermenter. That’s all good, but when does the wort become beer? Well we have to ferment it of course.

First, we will need to add yeast. Brewer’s yeast consumes sugar and turns it into alcohol. This is a very basic explanation on what it does but in reality there are a lot more variables and conditions it needs, to work correctly. Yeast goes through 3 main stages in the wort.

Stage one: Growth

Yeast are a budding type of organism which means they procreate by duplicating. One cell is spit out of another. The yeast will grow to their environment and stop producing once they have hit a happy amount to consume the sugars available.

Stage two: Primary Fermentation

In this stage the yeast has stopped growth and starts to consume the sugars. There are a lot of chemical reactions in this process but for the most part they take the sugar into the cell and spit out ethanol and CO2. These are the main by-products of fermentation. As the sugars are consumed the yeast work harder and create a lot of heat. We need to control this heat so the yeast doesn’t get too active and start spitting out bad flavours in the beer. Other flavours are products in this process called esters and phenols. Esters are the fruity flavours from yeast which can range from banana, apple, pear, plum etc. Phenols are spice characters such as pepper and other earthy flavours. These flavours aren’t strong in every beer and sometimes you don’t realize they are there, but they’re what make beer taste like beer. Without these flavours the beer would taste funny. Not every yeast strain produces phenols and when the sugars are all consumed the yeast start their next phase.

Stage Three: Secondary Fermentation/ Conditioning Phase

In this stage, the yeast starts to go to sleep. They have run out of sugar and start taking in all the weird flavours they have produced and store them in the cell for when they go dormant. This stage is very important or you can have off flavours in your beer that can range from butter and butterscotch to harsh fruity flavours.

Now that we know what the yeast is doing we can go through the process. Once the wort is in the tank we reclaim yeast that has gone through its third stage and gone to sleep. We pump this yeast into the fermenter after it is full. It takes about 3-5 days for the yeast to go through its entire life cycle. During this cycle we are controlling the temperature of the fermentation with glycol cooled jackets. This allows us to keep the temperature at a happy place for the yeast to work hard and not get stressed out. After that is done and the alcohol is reached we cold crash the fermenter to help drop the yeast to the bottom as well as clear out any hops and proteins left over from the process. Once it is crashed down to 0 degrees Celsius, we push the finished beer over to the Bright Beer Tank. This is a conditioning tank that allows the beer to clear and gets the beer off the yeast. Once it has sat in that tank for a day or two we force carbonate the beer to the desired carbonation level. We are then ready for packaging.

Fermentation is a very important part of the brewing process. As we say, “brewers make wort, yeast makes beer.” I hope this clears up some of the questions on yeast and fermentation. Please feel free to write in with any questions you have about brewing beer and the process. I will be glad to answer anything.


Cooking with Beer

Whistling Paddler Braised Cabbage

By Head Chef Sarah

Best Paired with Whistling Paddler
Ingredients

6 strips of bacon

1 Granny Smith apple

1/2 head red cabbage

1/2 cup Whistling Paddler

1 cup white vinegar

Method

Chop bacon slices and start frying in heavy bottomed pot

Slice apple and sauté in bacon fat with bacon

Deglaze the bottom of the pot with Whistling Paddler

Add finely sliced cabbage and vinegar to pot, let simmer for 30-45 minutes or until cabbage is tender.

Pairs well with our Farmer’s Son sausage, made locally and sold at our Lakeside retail location.

 


Events

WBC Annual Charity Golf Tournament
July 8

We will be hosting our second annual WBC Charity Golf Tournament at the Oaks of Cobden on Saturday, July 8th. Proceeds from this event will be donated to the Ottawa River Keepers and Cobden Food Bank. Prizes have been donated by the Royal Canadian Legion, Olmstead’s Home Hardware, Whitewater Village and more. We also have a Royal LePage $10,000 Hole in One so sign up your team today for your chance to win. Email events@whitewaterbeer.ca to sign up your foursome.

Whitewater Streetstrut
July 15

The town of Cobden is closing it’s main street on Saturday, July 15th to welcome the community to listen to live music and check out local vendors. 12pm-5pm is free and tickets are available at multiple locations for The Headstones at 7pm. You can grab your pre-sale tickets at the Brewery, Whitewater Municipal Office, Olmstead’s Home Hardware, Cobden Shell, Kenny’s Store, or the Beachburg Pronto.

Kitchener Ribfest & Craft Beer Show
July 14, 15 & 16

Mmmmm Ribs. Mmmmmm Beer. Check out this match made in heaven in downtown Kitchener. Free admission and only $6 to get your beer drinking wristband. For more information look here.

Because Beer – Hamilton
July 14 & 15

There are way to many things happening at this festival to list so check out their website to see all the details. Why? #becausebeer

Livestock Niagara
July 22

Free music, arts festival, and beer market. This is a free community event with over 40 bands and plenty of artisan vendors, visual artists, and craft breweries. Check it out here.


Questions from Friends

Geoffrey asked:

I’ve been to your brew pub in Cobden and loved that you can see into the brewery. It was very entertaining to watch what happens behind the scenes. My wife and I were trying to guess how many beers would be in one of those tanks so I thought I’d get the real answer from you guys. Any guesses?

We answered:

Hi Geoffrey. We have something better than guesses! One of our fermenters fits 7000 litres of beer when it is full. That roughly translates to 150 kegs or 15,000 cans. Enough to supply just a few good parties.


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 thebreweryboys@whitewaterbeer.ca

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Issue No. 5

A Note from the Chris’

It’s Our Birthday and We’ll Play if we want to

Sitting around a fire pit in the summer, drinking a new craft beer is where Chris and I do some of our most effective brainstorming. We’ve dreamt up everything from beer recipes to branding opportunities to delivery routes. Some of these ideas have come to fruition and some are just a pipe dream but one that has been long on the cards is to run our own festival.
Well the time has come and we’re extremely excited to be hosting our inaugural Birthday Bash & #Alwaystimetoplay Festival on June 3 at our Riverside location (on the large field behind).
In celebration of our 4th birthday and the start of summer, we have local bands filling the schedule for live music from 11am-11pm. Alongside the non-stop tunes, we have local vendors, a food truck and BBQ, a volleyball tournament, brewery Olympics, lawn games and of course a beer tent! Rain or shine (that’s right we have a big tent) we’ll be outside sharing beers, food and good times while embracing our #alwaystimetoplay philosophy.
We’re really excited for everyone to have a great time with great people and continue to make this a yearly festival that we can all look forward to. All proceeds will go to charity.

Cheers!
Chris Thompson & Chris Thompson


Brewery News

2 Awards in 2 Weeks

We are happy to announce our 2 recent wins in business. While it came as a bit of a shock, we have just received the 2017 Large Business of the Year Award from the Upper Ottawa Valley Chamber of Commerce and the 2017 Business Innovation Award from Algonquin College. Thanks to all of our friends who awarded us with these shiny trophies. They add a great touch of class to the Lakeside office.

60+ and Counting

We are moving into our busiest season yet and with two locations running at full tilt and a growing sales team covering the province our list of team members is growing rapidly. In the past few weeks we’ve hit 60+ staff and that number is still moving up. While a lot of these newcomers are only with us for the Summer, the business continues to grow and so will the jobs. If you would like to be a part of the team have a look at our website to apply.


Beer 101

Bring to a Boil

By Head Brewer Sean

Last time we spoke in depth about malted barley and the mashing process. Now that we know how to create sweet liquor, let’s turn that into wort! Wort is the pre-fermented beer. There are a couple major processes that happen during the boil that make the beer what it is. Let’s go through the process then we can talk about what happens in each step.
We have lautered (drained) all the sweet liquor out of the Mash Tun and into the boil kettle using steam to heat it. There are “jackets” around the kettle that we pump burning hot steam into, which allows us to heat the wort very efficiently. It takes about 30 minutes to bring the 4000 liters of sweet liquor to a boil. When the kettle is full we take a specific gravity reading which tells us how much sugar we have in the pre-boiled wort. This is key so that we can hit the alcohol percentage we desire. We will go into that part in the next blog. As the sweet liquor comes to a boil we start adding hops which in turn, creates wort. The wort is boiled for 60 minutes adding more hops if the recipe calls for it. Once the boil is complete we stop the steam (knock out) and we start a whirlpool by pumping the wort out the side of the kettle and back in through a round port that creates a vortex. Doing this pulls all the hops and protein into the center and keeps it from getting sucked into the fermenter. When the whirlpool is complete we let the wort rest to settle out anything remaining. Then we pump the wort through the heat exchanger to the fermenter. This is called the cast out. The heat exchanger knocks all the heat out of the wort instantly to make sure we have the right temperature for the yeast. Knocking out the heat quickly also locks in the volatile flavour that may evaporate off.
Now that we know the boiling process let’s talk a little more about the hops. The hops are added for a couple reasons, one of which is to add bitterness to the beer to balance it out. When the hops are boiled, they go through a process called isomerisation which is just a fancy word for saying we are taking the bittering oils and locking them in the beer. The longer you boil the hops the more bitterness (IBU) you get in the beer. When you add hops later in the boil you get more flavour and aroma and less bitterness. Therefore, the purpose of the hops are three fold: get bitterness (IBU) in the beer, add flavour from the hops, and add aroma to the final beer. Boiling also drives off any oxygen in the wort as well as pasteurizing it. This helps the beer to have a longer shelf life as well as stopping bacteria from spoiling the final beer.


Cooking with Beer

Fish & Chips with Mushy Pees

By Chef Chris

Best Paired with Farmer’s Daughter
Ingredients

sunflower oil for deep-frying
½ teaspoon sea salt
1 teaspoon freshly ground black pepper
225 g nice white fish fillets, I recommend Haddock
225 g flour , plus extra for dusting
285 ml Farmer’s Daughter Blonde Ale , cold
3 heaped teaspoons baking powder
900 g potatoes , peeled and sliced into chips
1 knob (thumb sized piece) butter
4 handfuls of Petits Pois
1 small handful fresh mint , leaves picked and chopped
1 squeeze lemon juice

Method
Mushy Pees

Put the butter in a pan with the peas and the chopped mint. Simmer for about 10 minutes.
Add a squeeze of lemon juice and season with sea salt and black pepper.
Either mush the peas in a blender, or you can mash them by hand
Keep them warm while you cook your fish and chips.

Fish

Pour the sunflower oil into your deep fat fryer or a sauce pan and heat it to 190ºC/375ºF.
Mix the salt and pepper together and season the fish fillets on both sides.
Whisk the flour, Farmer’s Daughter Blonde Ale and baking powder together until smooth. Dust each fish fillet in the extra flour, then dip into the batter and allow any excess to drip off.
Hold each fillet at one end and lower the fish into the oil one by one. Be careful so you don’t get splashed.
Cook for 4 minutes or so, until the batter is golden and crisp.

Chips

Parboil your chips in salted boiling water for about 4 or 5 minutes until softened. Drain them in a colander and leave to steam completely dry.
Fry them in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp.
While the chips are frying, place the fish on a baking tray and put them in the oven for a few minutes at 180ºC/350ºF to finish cooking.
Drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.


Events

Birthday Bash & #Alwaystimetoplay Festival
June 3

We are turning 4! This month we will be hosting a birthday bash and one day festival that is all things playful. Craft beer vendors, delicious food, volleyball tournament, brewery Olympics and more are waiting for you at the Riverside brewery on the Ottawa River this June. Get your tickets in store, online, or at the festival entrance.

 


Questions from Friends

Cynthia asked:

What are your pub hours going to be like at the Riverside location this Summer?

We answered:

Hi Cynthia, our Riverside Brew Pub hours are Sunday to Thursday 11:30-9, Friday to Saturday 11:30-11. The Forester’s Falls location will be opening 7 days a week as of June 12. Until then, we will be open Thursdays for dinner and Friday to Sunday for lunch and dinner. To make a reservation call 613-582-7227.

 


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 thebreweryboys@whitewaterbeer.ca

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669 377 Savannah

Issue No. 4

A Note from the Chris’

Whitewater on our Minds

11 years ago, Wilderness Tours was ramping up for another summer of fun on the Ottawa River while Chris, James and I were unknowingly about to embark on a life changing 4 months. The 3 of us were starting as rookie raft guides having never met and as my namesake says, we were set to either be great friends or mortal enemies. Some say keep your friends close and your enemies closer so maybe we’re still to find out but for now I’m confident it was the former.

It was our incredible summers at WT that kept us returning to the Ottawa Valley and we found ourselves sharing our stories over a beer, or two, or more on the Rafters deck. Over the years, Wilderness Tours has changed in so many ways but at the same time, has not changed at all. The yearly return of some of the most interesting, adventurous and exciting people, combined with the incredible rushing waters of the Ottawa River have already provided us with a lifetime worth of memories.

People have started arriving, Chris, Blake and I have been paddling down the river and as our friends at WT are ramping up for another successful summer on Rafting Road, we’d like to congratulate Joe, Sue, Joel, Katie and all of the WT family in advance of their Rafters Re-opening. Throughout the winter they have successfully revamped the Rafters Restaurant and it’s looking spectacular. Opening this May, we’re looking forward to spending many evenings this summer enjoying the new décor, new menu and the best patio view in the Ottawa Valley, albeit with a Whitewater Beer in hand.

Cheers!

Chris Thompson & Chris Thompson


Brewery News

Birthday Bash & #Alwaystimetoplay Festival

Whitewater Brewing Co. is almost 4 years old and we want to celebrate in style. We will be hosting a birthday bash and one day festival that is all things playful. Craft beer vendors, delicious food, volleyball tournament, brewery Olympics and more are waiting for you at the Riverside brewery on the Ottawa River this June. Get your tickets this month for only $15 in store or here.

Save the Bees

For the month of May we are partnering with Olmstead’s Home Hardware of Cobden to give back to Mother Earth. All home deliveries will be accompanied with a small packet of wildflower seeds that can be sprinkled anywhere and will grow with zero maintenance. These packets come at no cost and will allow our local bee population to thrive and give back to us by pollinating many of the plants that we eat or use everyday. Order your home delivery here.

Legion Lager Now on Sale

Legion Lager is now on sale and available at the Brewery. While only a few bars and Legions are currently carrying this refreshingly crisp beer, we aim to have it across Ontario in the near future. The same goes for the Beer Store, LCBO, and Grocery Stores so keep your eyes peeled. If you live in the Ottawa Valley and you would like to order some Legion Lager for free home delivery you can do so here. Remember, 5% of every purchase of Legion Lager goes directly back to The Royal Canadian Legion Veterans programs.


Beer 101

Opening the Vault on Malt

By Head Brewer Sean

As a brewer, one of my frequently asked questions is “what is malted barley and how is it different to the barley you can buy at the farm feed store?” Well, the answer is simple, but first, we should know why the barley is malted.

The main purpose for the malted barley in brewing is to get sugar. Sugar is consumed by the yeast to create alcohol. The reason we can get this sugar so easily is because the barley (and other grain) is malted. The malting process makes the sugar more accessible.

The Malting Process

Let’s first talk about how the barley is malted to gain access to that sweet sugar. They take the barley kernel and partially germinate it. This makes the seed’s resources available to the brewer. During this process, we breakdown the barrier to gain access to the starch in the kernel. Without this process, we couldn’t get as much starch and flavour out of the barley as required. We need to be very efficient and therefore we need the malting process to save time and money on the brewing process. Once the malting process is complete, the farmers dry the barley to lock in the openings for the starch. Once dry, they take the barley and toast/roast it to differing colours and flavours. Farmers can produce hundreds of different colours and flavours of malted barley which makes building new beer recipes quite the task.

The Mashing Process

Now that we have the malted barley, what do we do with it? We mash it! The mashing process is where we convert the starch into sugar. Depending on the recipe we use 1-10 different malt varieties to get the colour and flavours needed. We then put this malted grain through a mill to crack open the kernel, gaining better access to the starches. We add the crushed malt and hot water together in our Mash Tun. Depending on the temperature we can get differing breakdowns of those starches and flavours. This will add body and sugar to the beer. The mashing process takes roughly 90 minutes to convert all that starch into sugar. At that point we make the sweet liquor turn into wort (we will go through that process next time.) Sweet liquor is essentially sugar water and it has all the colour and malt flavour needed for the beer style we are making.

I hope this helps with the questions about malted barley and what we do with it. In Issue No. 5, we will talk about what happens with that sweet liquor and how it gets turned into wort, which is pre-fermented beer.


Cooking with Beer

Class V Lemon Bars

By Head Chef Cory

Best Paired with Class V
Ingredients
Crust

1 cup flour

1/3 cup powdered sugar

6 tbsp. unsalted butter

pinch salt

Filling

3 large eggs

1 1/2 cups sugar

1/4 cup flour

2 tbsp. cornstarch

1/3 cup fresh squeezed lemon juice

1/4 cup Class V

Powdered sugar for dusting

Yield: 10-12 bars

Method
Crust

Preheat oven to 350 degrees.

In a food processor, add flour, powdered sugar, butter, and salt. Process until well combined.

Press mixture into the bottom of a greased 8×8 pan. (For a 9×13 pan, double the recipe). Chill for 15 minutes.

Bake for 20 to 25 minutes or until crust is golden brown. Remove from oven and allow to cool to room temperature (about 15 minutes). This will help the crust and filling to stay in two distinct layers.

Filling

In a large bowl, whisk together the eggs, flour, sugar, and cornstarch. Add in the lemon juice and beer. Stir until combined. Pour the filling over the cooled crust. Bake until the centre has set, about 20 to 25 minutes. Allow to cool slightly before refrigerating. Chill for 2 to 3 hours before cutting. Dust with powdered sugar before serving.


Events

Ladies Night: Mother’s Day Edition
May 13

The first party at the Riverside Brew Pub for the season is a ladies only Mother’s Day party. Your $25 ticket includes your first drink, appetizers, and live music. Tickets are selling fast though so get yours here.

Bayfield Beer and Food Festival
May 13

Did you read the title? Is there anything more you need than beer and food? Check it out and purchase your tickets here.

Riverside Brew Pub Opens
May 19

Not really an event but still big news. Riverside will be opening for some weekends in May and then 7 days a week as of June 1st.

Palmer River Fest
May 19

Whitewater paddling fun for all abilities. This outdoor festival includes paddling clinics, live music, a beer garden, yoga, and vendors of various products. Check it out here.

 Birthday Bash & #Alwaystimetoplay Festival
June 3

As stated above, this one day festival is going to be the event of the Summer. Tickets available here.


Questions from Friends

Cassie asked:

I called to make a reservation the other day and they told me I had a time limit on my table. Why?

We answered:

Before 7:30pm, we limit the time allocated per reservation in our busy times so that we have a reasonable balance between the number of reservations we accept per day and the time per. This hopefully limits the number of people that are upset by being turned away. We typically allocate between 1.5 and 2 hours depending on group size which should be plenty of time to enjoy your meal and atmosphere. If you’re somebody that likes to sit, relax and take in the live music, we get that too, and any reservations after 7:30pm are unlimited in time.


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 thebreweryboys@whitewaterbeer.ca

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Issue No. 3

A Note from the Chris’

Brewed by Friends

March was another month of firsts and by no means are they becoming less exciting for us (and hopefully you guys too!).

We were finally able to get the Whistling Paddler and Midnight Stout into cans and just as exciting, it happened on-site at the Lakeside Brewery.

Canning these two beers was a long time coming. Over a year ago, we created the Canpaign which was designed to help us fund the large minimum orders of empty cans (128,000 per brand). We expected our new facility to be up and running in summer 2016 and therefore be canning shortly after. Sadly, due to delays in construction, and of course building a highway turning lane, that unfortunately was not to happen.

Luckily, our supporters are so fantastic that they still pre-purchased cases of beer and tickets to the launch parties and finally in March, everything fell into place to brew the beer. This wasn’t without its own challenges. Our head brewer Sean Goddard has worked incredibly hard to create recipes that will get as close to the original flavour profile as possible. We’ll certainly continue to tweak the recipes for the next couple of brews until we’re completely happy and of course, due to the new fancy system, we can expect a “cleaner” taste.

Our good friends at Big Rig Brewery came to the rescue on Midnight Stout brew day where we found ourselves having been shorted by 6 bags of chocolate grain which is obviously a key ingredient to the milky chocolatey goodness. Without the blink of an eye, they’d offered to lend us the grain so that our brew day could go ahead and the beer wouldn’t have been wasted. We thank them sincerely.

Speaking of our ingredients, the Lapuline hop farm on Allumettes Island continue to grow a wide variety of the highest quality hops and we’re extremely excited to be pouring in buckets of these wonderfully smelling hops. It’s great to see you guys grow in this crazy time with us and thank you for all your support.

Now we don’t actually have our own canning line, yet……. We are using a great team of guys from a company called Session Craft Canning. They drive to us, unload a canning line, hook up to our fermenter of choice and get rolling. Within 8 hours we can empty one of our 7000L fermenters and we’re proud to say that we’re now brewing and canning all four of our original beers at the lakeside location in Cobden.

And there we have it, all of this and the hard work from many other staff and friends of the brewery have resulted in the launch of both Whistling Paddler and Midnight Stout in cans. Currently just available in our retail stores and a select number of bars and restaurants, however we hope to get these into the LCBO, Grocery Stores and The Beer Store in the near future.

We hope you enjoy!
Chris Thompson and Chris Thompson.


Brewery News

Riverside Opening Soon

Despite the cooler weather, Summer is on its way, which means the Riverside Brew Pub will be opening soon for the season. While we may have moved up to the big leagues in Cobden, we are still sticking to our roots by the river. Be prepared for some new menu items mixed with some old favourites. Opening date is Victoria Day weekend.

Tours & Tastings

Coming soon to a brewery near you! We will soon be offering tours and/or tastings in Cobden at the Lakeside Brewery. Tours will be scheduled throughout the week and offer 30 minutes of beer learnin’ fun. Stay tuned for prices and schedule.


Beer 101

Time for a Drink

By Head Brewer Sean

In our last two issues we talked about the different types of glassware for each of our four original beers, and how those beers should be poured. In this issue, we will be taking the next step in turning our readers into real “Beer Snobs”. If you want to get the most out of that pint, there are a few steps you can take to drink that beer like a real BJCP* judge.

Once that favourite beer of yours has been poured into its best suited glass, its time for a drink. Or is it? When you really want to get all of those flavours and aromas out of the beer you should be sure to have a clean palate before your first sip. Have a glass of water to wash down the taste of those fish tacos you just ate, or if you have some laying around, a cracker or slice of French bread will help to neutralize any lingering flavours. Once your lunch has been washed down, rest your nose on the edge of the glass, and leaving your mouth open, take a few strong whiffs. The aroma you get will affect the sip you can now take. Swish the beer around in your mouth being sure to coat your tongue and teeth. Swallow and take another whiff. Upon your second sip you should be able to access all the aromas and flavours that beer has to offer. You can repeat this process until you feel like a proper snob and then when your ready, drink that pint at your leisure.

It is noteworthy to mention that if you want even more complex flavours to show themselves, let that beer warm up a bit while you drink it. Don’t throw it in the microwave or boil it on the stove but let it sit and come up to about 10 degrees. You’ll be surprised how the malts and esters** can develop, particularly in ales, as the temperature changes.

What the #@&% does that mean?!
BCJP

The “Beer Judge Certification Program” allows those who complete it to evaluate beers, meads, and ciders based on a structured and standardized process. It promotes general knowledge and appreciation and gives feedback and recognition to those beers, meads, and ciders that truly impress the judges.

Esters

During the fermentation process a fruity flavour and/or aroma can be produced. Some esters may come across as bananas, roses, pears or other light fruit. The “esterification” of ethanol, which is the primary alcohol in beer, can sometimes even produce a solvent-like flavour depending on the concentration.


Cooking with Beer

Stout Jerk Chicken

Best Paired with Midnight Stout
Ingredients

1/2 cup Midnight Stout

3 Scotch Bonnet or Habanero Peppers

6 cloves of garlic, peeled

3 tbsp soy sauce

2 tbsp brown sugar

2 tbsp honey

2 tbsp chopped scallions

1/2 tsp fresh ginger, grated

1 tsp dry mustard powder

1 tbsp Chinese five spice

1 tsp ground allspice

1 tsp freshly ground black pepper

1 tsp dried thyme

2 tbsp freshly squeezed lime juice

1 tsp Kosher or sea salt

3 lbs chicken wings, thighs, legs, bone in, skin on

Method

Add all ingredients except chicken to blender or food processor. Blend until smooth. Put some marinade aside in a sealed container to use as a dipping sauce later.

Add the chicken to a large resalable plastic bag (use two if necessary). Pour the sauce over the chicken. Close the bag, removing as much air as possible. Refrigerate over night and up to two days, rotating the bag on occasion.

Preheat grill to medium-high heat.

Grill the chicken, turning occasionally until cooked through (about 20 minutes). Move to upper rack of the grill to finish cooking once the exterior is as dark as you prefer it.

Serve with the marinade you saved (that didn’t touch raw chicken) and the side of your choice


Events

Adventure Ottawa
April 1 & 2

Everything outdoors and adventure can be found here, including the best beer to follow that adventure. WBC will be pouring samples as you wander around this show hosted by not one, but two outdoor magazines. Get your tickets here.

Backyard Living Expo
April 21, 22 & 23

Proud to be one of the few breweries that will be pouring samples at this show. Just in time to get ready for Summer, this expo showcases everything you need/want for your backyard. Get your tickets here.

Niagara Food & Wine Expo
April 21, 22 & 23

We will not only be pouring samples but have paired our beer with a local chef’s cuisine to create some delicious pairings. Beer tasting seminar on Saturday at 7:30. Get your tickets here.

Roast Dinner
Every Sunday

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
Every Monday

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

Steve asked:

I bought some Straight Outta Cobden on Sunday – very tasty. Do you have the ABV and IBU for that beer? Do you have a description of it yet?

We answered:

Hey Steve. Thanks for the compliment. We think its pretty tasty too. The ABV is 4.5% and the IBU is 50. We like to describe it as a West Coast Red Ale with notes of caramel malt and piney citrus hops. Cheers.

Meagan asked:

Is it true that the water for your beer comes straight out of the river?

We answered:

Hey Meagan. While we sometimes joke about it, no, the water we make our beer with isn’t pumped directly from the Ottawa River. That water has been contaminated with raft guides who use it as their bath tub. We do however use well water at our Riverside location and town water at our Lakeside location. Both are filtered and treated so the beer tastes the same no matter where it is made. Cheers.

Clinton asked:

How do you come up with your beer recipes? Who creates them?

We answered:

Hey Clinton. In the very beginning the recipes were created by Chris, Chris, and James. Today they still have a lot of say in how a beer should taste and what it should be made with but the beer chef with the big book of secret beer recipes is our head brewer Sean. He often collaborates with our other in house brewers Jeff, Eric, and Josh to create our seasonal brews. Our recipes start with an idea and after many small test batches we make the right adjustments to brew the best beer we can that stands apart from the rest. 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 thebreweryboys@whitewaterbeer.ca

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1024 857 Savannah

Issue No. 2

A Note from the Chris’

Reminiscing

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!

 

Brewing in a barn by the Ottawa River.

Brewing in a barn by Muskrat Lake.

 

 

 

 

 

 

 

Manually milling 14kg of grain per batch.

Automatically milling 700kg per batch.

Brewing 50L batches.

Brewing 3000L batches.

Delivering beer in a van.

Delivering beer in a Civic.

Loyal supporters filling whatever they can.

Loyal supporters who don’t even need to leave their vehicle.

Brewed by Friends, for Friends 2012.

Brewed by Friends, for Friends 2016.

 

 

 

 

 

 

 

 

 

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


Brewery News

Fermenter #3

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.


Beer 101

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?!
Head Retention

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.

Trub

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
Ingredients

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

Method

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.


 

Events

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.

Roast Dinner
Every Sunday

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
Every Monday

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

Corrie asked:

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.

We answered:

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.

Jaimie asked:

What Seasonal beers are coming out next? When do you start brewing your Wheat beers?

We answered:

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 thebreweryboys@whitewaterbeer.ca

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960 900 Savannah

Issue No.1

A Note from the Chris’

Friends, Community, and Beer

Hey friends, Chris & Chris here. Welcome to our first monthly newsletter/blog. We wanted to put this together to make sure everyone knows of all the fun stuff we have going on at the brewery, as well as to share some awesome beer education and cooking with beer recipes. We hope you look forward to reading this each month and please let us know if there are things you’d like to see in the next issue.

But first! It’s been a busy 3 years and 7 months since we first opened the brewery down on Fletcher Road. With nothing shy of fantastic support from our local communities, we have been able to grow continuously and with the brewpub portion of our new Lakeside location fully operational, we are now proud to have over 50 incredible friends working with us. It’s been a long and arduous road but thanks to the hard work of our brew team and a niche group of local trades, we’re also proud to say that our first brew at the Lakeside location is pencilled in for February 14th in celebration of our true and undying love for beer. All things going well, we’ll be swimming in fermenters of beer before we know it.

Finally, we strive for nothing less than excellence when it comes to not only the quality of our beer, but for every interaction you have with Whitewater Brewing Company. If you had anything shy of that level of experience, please let us know via our website, Facebook Reviews, Trip Advisor or the old-fashioned way, in person.

 

Thanks for your ongoing support

Chris Thompson & Chris Thompson


Brewery News

Canpaign Update

For those of you that have pre-ordered your Whistling Paddler and Midnight Stout, thank you. Your support has enabled us to add these brands to our can lineup and will be the first two brews on the new system. We look forward to celebrating with you at our launch parties!

One More Way to get Whitewater

In the aim of increasing convenience for you all, we’re proud to introduce, in addition to our free home delivery, our new Beer Drive-Thru. Currently operating on Friday’s and Saturday’s from 3pm-8pm. Stay warm and dry in your car while we place your order in the trunk.

Sobey’s, Whitewater, and JDRF

We are excited to announce that for February, Farmer’s Daughter will be Sobey’s Beer of the Month. This means you could catch us next time you get your groceries at Sobey’s, Fresh Co., or Safeway in Ontario giving away free samples of our Farmer’s Daughter Blonde Ale. In addition, 5% of the sales of our beer at any of these stores will be going to the Juvenile Diabetes Research Foundation. Be sure to stop by to your closest Sobey’s and support JDRF.


Beer 101

Raise a Glass! But is it the Right One?

By Head Brewer Sean

From the Summertime patio Wheat Beer to the Russian Imperial Stout in the dead of Winter, drinking different styles of beer has become increasingly popular. The one thing some people don’t realize however, is that there is a way to make that beer taste and smell even better than it already does. What is this magical beer enhancer you say? None other than the very vessel that holds it. Glassware plays a significant role in obtaining the most flavour and aroma from your favourite brew. In this first issue of Beer 101, we will delve into some glassware options for our four original beers that you can have in your very own collection.

Pilsner Glass
Farmer’s Daughter Blonde Ale

This tall slender glass is perfect for our Farmer’s Daughter Blonde Ale. The narrow body and small opening helps the head of the beer linger and encourages the light and subtle aroma to stick around long enough to enjoy your pint. While it is traditionally for Pilsner, it works well with other lightly flavoured beers as well.

Nordic Pint Glass
Whistling Paddler English Style Ale

This glass is made for drinking. Our Whistling Paddler English Style Ale is a 4.5% ABV beer that is easy drinking and this glass allows you to consume it at whatever pace you choose. The bulge at the top of the glass with help keep this pint stable in your hand and the wide mouth allows CO2 to escape, making this English beer even more traditional as you drink. This glass is a staple that should be in everyone’s collection.

Snifter Glass
Class V IPA

This style of glass is made to hold the aroma. This will enhance your drinking experience of our Class V IPA and hold the citrus and grapefruit hop aroma until you’ve finished. If you ever feel the aroma lacking just give the glass a swirl. The agitation will blast you with that bouquet of hops and give you the added benefit of looking like a sophisticated beer connoisseur.

The Snifter not only benefits the nose but also the eyes. The fat base of the glass allows light to pass through and brighten the colour of the beer showing off some of those beautiful deep reds.

Tulip Glass
Midnight Stout Oatmeal Milk Stout

While this style of glass is usually for stronger beer, it also works wonders with our Midnight Stout Oatmeal Milk Stout. Like the Snifter, it traps the aroma of the beer, but also greatly increases head stability. The head keeping the oxygen out will allow that aroma to linger until the last drop making for a worry-free beer with a delightfully malty scent.

Why do we not have these 4 in our own collection you ask? Having 4 different styles of glassware behind the bar at our pub would be quite difficult, but we try to cycle through the different styles in our retail so that our customers will eventually be able to acquire the entire collection.


Cooking with Beer

Fennel & Couscous Salad with Salmon Filet

Best Paired with Class V IPA

By Head Chef Cory

Grapefruit Vinaigrette

1/2 cup Unsweetened Red Grapefruit Juice
1/4 cup Seasoned Rice Vinegar
1/8 cup Class V IPA
1 tbsp Garlic (finely chopped)
2 tsp Fresh Dill (finely chopped)
1 1/4 cup Canola/Vegetable Oil

Salad

1 cup Israeli Couscous
2 small Heads of Fennel (finely sliced)
1 small Red Onion (finely sliced)
8 Radishes (thinly sliced)
2 Tomatoes (seeded and sliced)

Salmon

4 Filets of Salmon

Method

Cook couscous with 2 cups of water for 12 minutes on a boil. Strain under cold water to stop cooking, Store in fridge.

Combine grapefruit juice, rice vinegar, garlic and dill in a bowl. Slowly whisk in oil. The vinaigrette will break but that’s OK, you can just whisk it again when needed.

Combine all salad ingredients in a bowl and add 1/4 of the dressing and marinate in the fridge for up to 4 hours.

Cook salmon until desired doneness is achieved. Let rest for 5 minutes.

While salmon is resting, combine couscous and salad together in a bowl and add enough dressing so that it is fairly wet. The couscous will absorb a lot of dressing quickly.

Plate the finished salad and add the salmon. Garnish.

Serves 4


Events

Torchlight Dinners
February 11 & March 18

An experience you won’t want to miss. Our Winter Torchlight Dinners involve an evening of live music, cheese fondue, walking in the moonlight, and of course, Whitewater Beer. Ticket available at www.whitewaterbeer.ca/shop

Anti-Valentine’s Day
February 10

Not a fan of cupid? Or just prefer something less lovey-dovey than the traditional Valentine’s Day? Have we got the party for you! Join us for a night of messy food and loud music before cupid shows up. Call 613-646-0101 for reservations.

Valentine’s Day Dinner
February 14

For those in love….with food. Join us on Valentine’s Day for a 3-course meal like no other and a live pianist serenading you with all the best love songs. Call 613-646-0101 for a reservation and be sure to let us know if you’d like to join the party.

Roast Dinner
Every Sunday

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
Every Monday

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

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.

reCAPTCHA is required.

 

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use thebreweryboys@whitewaterbeer.ca