Beer Styles

Cream Of The Crop: The North Island’s Cream Ales

By Adam Chatburn
As a recent transplant to the North Island community of Comox, I had fun in the fall, social-distance visiting the local breweries. I noticed that a big seller was cream ale—both Gladstone Brewing and Land & Sea Brewing were serving it as fast as they could make it. Even Dave Paul’s nano-operation Love Shack Libations in Qualicum keeps a cream ale as one of his four core beers.
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Bramling Cross: How Canada Gave Britain this Special Hop

By J. Random
For me in 2020, staying home and stewing has meant staying home and brewing. I brew classic British styles because the mild, bitter, and old ales I crave are rarely produced by BC brewers. It turns out that during my early days of homebrewing in the UK, my two favourite hops had Canadian origins.
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The Kveik Way To Ferment Beer!

By Warren Boyer
As a homebrewer, I used to make saisons in the summer. I don’t have a temperature-controlled fermentation chamber, but saison yeast performs very well under fermentation temperatures as high as 35°C, so it worked for me. How times have changed! Now I can make a good clean ale at similar temperatures using the new miracle yeasts known as kveik.
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Are Core Brands A Thing Of The Past?

By Adam Chatburn
This past February, beer journalist Stephen Beaumont launched #FlagshipFebruary, a social media campaign encouraging beer drinkers to consider drinking brewery core brands over ‘seasonal’ offerings.
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On The North Island Trail

By Warren Boyer
Three years ago, I traveled up the Sunshine Coast to Powell River across to Courtenay in the Comox Valley, and then south to Victoria, stopping at every brewery along my route. Since then, several new breweries have opened in the mid- and North Island, so it was time for a re-visit.
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Verrüktes Donnerbräu Festival 2019

By Warren Boyer
March 16th, 2019 marked the first annual Verrücktes Donnerbräu Festival brew day for a group of Lower Mainland homebrewers. The fest, whose German title loosely translates as “crazy thunder brew”, was a two-part experiment that began as a wacky 3 a.m. idea in the twisted brain of Tim Vandegrift.
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SUSTAINING THE MOMENTUM… IN HOMEBREWING

By Warren Boyer
I found myself contemplating this issue’s theme one snowy February day in Moody Ales’ taproom. I got to thinking: I’ve been a home brewer for twenty years. Many people try it and give up far sooner. How have I done it this long, and how I can sustain my momentum for the next twenty years?
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THE RETURN OF THE LAGER

By Adam Chatburn

Noxious ramblings from a semi-professional malcontent Lager is back! It’s the new craft beer! C’mon, it’s craft now! Bah, humbug. Let me tell you laddie, some of us fought a…

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