Lightheart Brewing Joins the Ever Expanding Options on Brewers Row at Moody Ales

I have alluded to this in previous posts but it seems as good a time as any to write an article regarding Lightheart Brewing joining Brewers Row.

Screen Shot 2017-05-11 at 5.29.38 PM

Lightheart brewing originally joined the Independent Beer scene as a collaborative brewery at Callister Brewing in East Van.

Screen Shot 2019-08-13 at 10.19.57 AM

They now make their home at Moody Ales on Brewers Row. I want to be clear this is not a contract brew situation.

Lightheart have installed their own tanks at Moody Ales, and as such have a much greater degree of autonomy over their beers. This situation is similar to the arrangement of Coalesce at Twin Sails or Temporal at Luppolo, but to my knowledge those breweries leased tank space (This information is to the best of my knowledge). This might be a first example of brewing owning tanks at another brewery since Glassbender Brewing installed a tank at Postmark brewing.

-Note: Just considered that Superflux may work under this system too, let me know if you know.

68387788_10212110863800288_5424147488409911296_n

The Head brewer continues to be Nathanial Sneff. Releases so far include a West Coast Pale Ale and a West Coast IPA, look out for a Passion Fruit Sour coming soon as well.

68628213_10212110863000268_5493717321425879040_n

Lightheart Expects to be on the Row for the next year or so while they build out their own space elsewhere.

Lightheart Beer is available on tap At Moody Ales, and cans should be on their way soon.

68753680_10212110863240274_1498621004195299328_n

Good Buddy Beer to Grace PoCo at Tin House Brewing

Screen Shot 2019-07-17 at 6.43.32 PM

Good Buddy Beer will be brewing out of PoCo in the coming months. Good Buddy beer had been brewing out of Callister in Yeast Van but will make the switch to PoCo when Tin House Brewing, The brick and mortar Brewery they will be sharing space with, opens.

Screen Shot 2019-07-17 at 6.43.58 PM
Good Buddy made a name for themselves with creative flavours in their beers such as Orange Creamsicle IPA, a Maple Syrup and Bacon Imperial Stout and a PB & J stout.

Not only will be Good Buddy Beer be available at Tin House Brewing (In Fremont Village In PoCo, Near North Paw), but of course Tin House beer too. The brands will share a brewer for the moment.

Of course the creates a new walkable area to enjoy Beer and Spirits in Port Coquitlam’s Freemont Village. According to google Maps it should only take you 4 minutes to travel from Northpaw, To Provincial Spirits, to Tin House brewing, where of course you can also enjoy some Good Buddy Brewing.

Screen Shot 2019-07-17 at 6.45.28 PM

VCBW is Upon Us and It’s Time To Take Stock.

I am a big fan of Vancouver Craft Beer Week. It’s fun and it brings the whole community together.

Screen Shot 2017-05-23 at 2.13.59 PM

With nearly all the Lower Mainland Region breweries in one place it is  a really great opportunity to consider the Craft Beer trends moving forward. Of course this can’t really be done in advance of VCBW. Even so it is fun to project or guess what the trends will be, and I’ve always thought that the VCBW beer gives us a hint of what is to come.

Two years ago Brewers brought us a Hazy Pale ale which to me announced to the community that Hazy beer was a major part of the industry and here to stay. Secondarily it might have also signalled the success of the suburban and regional Craft beer communities.

Screen Shot 2018-05-22 at 6.38.09 PM

Last year, we had the Sea to Sky breweries affirm the rising prominence of regional craft beer communities, and perhaps surprisingly they made a Lager. To me this signalled that our craft beer industry was ready to move past the anti-establishment roots and include all beer drinkers.

BCB_VCDB_DDH_Pilsner_Can_BlackBG
This year, the 10th anniversary of VCBW we have Four Winds, in collaboration with Powell Beer and Dageraad brewing brewing a dry-hopped table saison.

D6pML3pUIAEfVvx

I typed that beer style in lower case, because to my mind it is an understated style in the often violently reactionary world of craft beer.

What I take from this, and what I would predict as a major trend in the Vancouver and wider region is a push for higher quality.

It is no secret that I have been fairly vocal about beers that don’t mean my expectations but after the proliferation of craft breweries throughout the lower mainland comes a more competitive period where brewers are selling to an inclusive mature consumer base who are able to tell the difference between OK and great craft.

I believe the choice of three of the Lower Mainland’s 3 most respected breweries in Four Winds, Dageraad, and Powell beer and their choice of a simple yet dynamic style signals to the community at large that things are about to get more competitive. If you are a brewery who wants to stick around you better commit to quality.

With more breweries comes more competition, and since the backbone has of craft has always been its improved quality over macro the competition amongst Craft Brewers will hopefully yield ever high plateaus of quality.

We might also look at the expansion of high quality production in the region to consider the arms race in quality.

-Twin Sails sour program intentionally does not include Kettle Sours. committing to higher labour and cost methods of souring.

-Whole breweries committed to specific styles like Bakery, House of Funk, and Temporal.

-The commitment to high quality Lagers including Foudre and barrel aged versions like those created by Four Winds and Strange Fellows.

We might also consider the results of mistakes

-Riot Brewing on the brink of closing as sales don’t add up

Clearly all of this is guess work and conjecture bused on anecdotal evidence, but if i was forced to hazard a guess… I’d expect your average beer to rise in quality this year.

 

I Was Offered Free Beer, I said “Yes”

A while ago I wrote an article explaining why I had said no to a brewery’s offer of free beer.

It came off as high and mighty, it wasn’t my intention but it did. Well, since then I have been offered beer a few more times and said no thank you a few more times.

Screen Shot 2019-05-11 at 2.01.36 PM
How I felt publishing that article

Recently, I said yes.  So how did I fall off my high horse? Well its simple really. I don’t have as much beer as I once did.
Screen Shot 2019-05-11 at 2.02.12 PM
Whereas, before my main reason for saying “no” was that I simply had too much beer and there was no point in taking beer that I might not be completely interested while other beer rots in my fridge. Its just not cool.

The fact is I’m getting married this summer and although I have wonder family helping my income is being stretched and I cannot afford to consume as much beer as I have in the past.

Craft Breweries are trying to make a living and offering beer to bloggers and the like is one of the great ways they can keep the beer-intelligensia writing.

So I have swallowed my pride, said “yes, thank you”, and you can probably expect to see it on my instagram.

That said you can also expect to see my honest opinion too.

Screen Shot 2019-05-11 at 2.05.24 PM.png

Believing the Hype is OK… Usually, well sometimes… Definitely Not Never

The Growler recently published a great article by Dageraad Brewer/Owner/Professional Cool Guy – Ben Coli, where Ben makes a great argument for Mainstays being better than the flavour of the week.

While I appreciate the article and agree in large part I noticed many friends and colleagues applying the argument against Hazy beers en masse. Well as avowed Hazy apologist I have yet another article no one asked for.

Concern 1

Dead on Arrival

Screen Shot 2015-11-17 at 10.14.09 PM

Ben makes a great point to start, many one off beers are ill-conceived. He’s right. There are quite a few beers that should have been aborted long before the ever reach your local’s shelves.

That said a lot of main stays make it to shelves when they shouldn’t. Many breweries including some of your favourites have let main stay beer hit the shelves that has been clearly flawed. So, while main stays have had time to be perfected, they don’t always hit the shelves in their perfect state.

Concern 2

No time to test batch

Here’s the thing… You think Sierra Nevada Pale ale or for that matter Even Steamworks Flagship’s recipe hasn’t changed since its initial sale? Beer recipes often change incrementally, its experimenting in the search of improvement. This happens with Hazy beer too…

Screen Shot 2014-11-24 at 12.34.38 PM

Most breweries have a few go-to basic Hazy recipes, and they tweak for each release. A hop variety here, a different grain there, and an extra hopping addition every so often. It’s not unlike how people incrementally changed their pale ales back in the day, the major difference is whereas in the past the label would never change, these days each release is a new piece of art from a graphic designer whose work spaced is littered with succulents.

Screen Shot 2018-05-22 at 6.38.09 PM

Why? Well the craft market is super crowded and craft brewers don’t have the money to advertise to you and me like the bug guys. Where they can punch above their weight is on the shelf where brewers can quickly pivot their branding to catch the latest craft punter (you)>

I gotta ask, what is the harm in that? More work for artists, more excitement for you and I, and more competition for macro-beer.

Concern 3

If it was any good you’d keep making it.

Early into Twin Sail’s pivot to their White Can Series (following their all german beginnings) they released Space Armadillo. This beer sent shock waves through the community and for some reason it wasn’t released again for nearly a year.

Screen Shot 2017-11-06 at 5.53.02 PM

Don’t you think Twin Sail’s would have loved to follow that rich sales vein? The fact is new breweries can struggle to get consistent supplies for brewing and are often forced into the spot markets. Whereas more established brewers can sign contracts with producers to ensure steady shipments of special hops or adjuncts, new brewers must use spot markets for one time sales.

The fact is Twin couldn’t secure the supplies they needed to make Space Armadillo a core beer.

 

So while by and large I agree in the merit of breweries main stay beers, I think we can agree that one offs serve a purpose and can be great.

More News on the Third PoCo Brewery

I’m going to let the Tri-City news take this one away, the article does a great job of breaking down the whole business plan. Their Plan has some really cool parts and some I’m concerned about and will break down at a later date… Until then the Tri-City News Presents:

PATINA BREWING

The PoMo Brew Scene Grows Again

Hot off the heels of the 5th Brewers Row Brewery (Moody Ales side Project Bakery Brewing) and former Callister Brew Team Light Heart Brewing setting up shop in Moody Ales we have another Brick and Mortar starting up.

Screen Shot 2019-02-13 at 6.41.43 PM

Fraser Mills Fermentation, the brain child of many of the group behind the successful Tri-Cities Cask Festival has selected a spot on St. John street in Port Moody.

22448675_361973670926309_7787639412975983895_n

The Location is just two doors down from the current Beyond the Grape Location in the former Yamaha Marine building.

Screen Shot 2019-02-13 at 6.42.23 PM

If you aren’t from Port Moody that is a 15 minute walk from the Twin Sails/Yellow Dog hub and 3 minute walk from the skytrain station.

The Brewery will be as eclectic as any brewery in the city, housing not only a 10 hl brewhouse with eleven 10 hl fermentors, 5 brites (where the beer is carbed) and Thirteen 5 hl serving tanks, but a home brew business too. You willbe able to have a beer and then buy the supplies to try and replicate it at home.

51847183_10157121685006473_6265917905414651904_o

Did I mention that beer isn’t the only thing on the menu? Cider, mead and wine may also be produced on site.

Although exciting, this brewery isn’t quite a sure thing, Michael Druce, current Beyond the Grape and Fraser Mills owner pointed out:

“…we will be going before the Port Moody council sometime in March for approval of a temporary use permit to allow us to do liquor manufacturing in a commercial zoning.”

“…we will need public support for a Temporary Use Permit for the location…”

Public support may come in the form of letters to Port Moody Council or Vocal support at a public hearing. If you would like to show Port Moody Public Council your support for another business in Port Moody please send an e-mail to council@portmoody.ca

 

2018 Breward Inlet Awards

Screen Shot 2018-04-13 at 4.08.55 PM

A crack team of influencers got together to give you the goods on the Tri-city beer scene… heres how things shook out!

Beer of the Year – Tri-Cities (PoCo, Port Moody, Coquitlam)

This category had a great Variety of responses but usually lead back to one brewery – Twin Sails.
Heavy Weight Champ is the Champ here!

Screen Shot 2019-02-04 at 9.00.41 PM

Best Tasting Room

The Parkside repeats as the best place to craft beer and chill..

Screen Shot 2018-01-05 at 12.51.42 PM

Best Branding

Another repeat but can you argue with this branding Kaleidoscope?

Screen Shot 2019-02-04 at 9.04.35 PM

Coolest Personality in brewing (Brewer, Blogger, Beer-tender, instagrammer… etc)

Man, Myth and Legend Sea to Sky Beer Guy isn’t even of this region… But he sure has made an impact on it!

Screen Shot 2019-02-04 at 9.11.37 PM.png

Best New Brewery

There were a few new kids on the block (and more to come), but PoCo Brewers North Paw take the “W” here.

screen-shot-2017-02-01-at-7-07-52-pm

Brewery of the Year

There can be only one…

screen-shot-2016-12-28-at-10-59-52-am

Thanks to these fine people:
@beerpunkbc
@hopperazi
@ls_karl
@lifeisabeerexpedition
@thebeerdshow
@crafttourist
@theflyingbeergirl
@thirstyexplorersclub
@pacificbeerchat
@thebeerrater
@brewsbabeabanny
@Vancity_beergirl
@seatoskybeerguy
@RedArmyNic

Is Inauthenticity coming to the Tri-City Craft Beer scene?

I’ll argue ’til the cows come home that the appeal of craft beer is built in large part due to consumer fatigue for consumerism itself, that we are willing to pay more for a product just because we know the profits are going to a neighbour and community member rather than a faceless multi-national. But big business is aware of this too. Hell, small business people who want to become big business people know this. In fact the creation of faux-community or faux-place is big business in marketing.

This commercial really makes it seem like Blue Moon is an independent brewer with an independent founder but its always been owned by Coors, proof:

“Blue Moon Belgian White (branded as Belgian Moon in Canada) is a Belgian-style witbier brewed by MillerCoors under the name the Blue Moon Brewing Co. It was launched in 1995, and was originally brewed in Golden, Colorado.

Originally called Bellyslide Belgian White, the beer was created by Keith Villa, a brewer at the Sandlot Brewery at Coors FieldDenver, Colorado (owned by the Molson Coors Brewing Company). Blue Moon brewed at the Molson Brewery in Montreal, Quebec, Canada is sold in the USA, as well as exported to Europe.[2] Blue Moon Brewing Co. is an entity of Tenth and Blake Beer Company, the craft and import division of MillerCoors.” – https://en.wikipedia.org/wiki/Blue_Moon_(beer)

So to spell it out for you this is common practice in beer… if you want local examples think Stanley Park, Bowen Island, Sneaky Weasel (oh snap the last two are the same brewery).

Anyways, I fear this might be happening locally. A new brewery is setting up in PoCo calling themselves Rec Room brewing (cause people often drink beer in rec rooms! well not if you are of age…)

Here comes the Analysis:

Take a look at the Brew Master posting for Rec Room, https://beermebc.com/job/head-brewmaster-new-brewery-in-poco/

      There is more in the online description but holy crap, there is enough HR speak in here for a fortune 500. Brewers in a new brewery spend most of their time simply making sure beer is brewed successfully in a clean environment. Unless this brewery plans to employ 3 other brewers I find it unlikely that their “Brew Master”, a designation earned through training and apprenticeship, not occupation, will be doing anything else but cleaning and brewing.
Job Description (full description here)
  • Utilize skills to craft creative recipes and produce the best, most exciting beers possible
  • Select and maintain quality ingredients
  • Maintains all equipment to “like new” standards 

Maintaining the equipment to “like new” standards often requires a mechanic especially if your equipment comes from China. 

  • Create lasting relationships with vendors and customers 

Maintaining relationships with anyone is tough when you are cleaning and brewing all day.

  • Initial and ongoing training of all management and service staff 
Training management and customers should really be the job of the owners/front end staff… if you are paying a brewer to do this you are wasting resources and don’t know enough yourself to open a brewery  
  • Cultivate a positive work environment for all staff
  • Consistently strive to produce new innovative beverage items to fit concept
  • Takes lead role in developing concept with regards to training material 

Brewers aren’t creating training material! They are too busy brewing, cleaning, and ordering brewing supplies… especially in the early going.

  • Continually train, develop and motivate quality employees 

When you have one, maybe two brewers, beneath you this is little more than marketing speak.

  • Ensure high quality of beverage presentation/preparation 

This one is fair.

  • Consistently increase profitability 

How? Profitability in my estimation generally decreases when breweries increase in production… Your highest margins are in beer sold from tasting room and they decrease when you package and distribute. In the city of Port Coquitlam where tasting rooms are maxed out at 35 seats packaging and distribution is key! Thus, profit margins are reduced and reduced until if and when it becomes feasible to purchase a canning room and integrate distribution vertically may 3-5 years in at best. Breweries at this level are few and far between… P49, Central City, Phillips…

Thus, the only way to increase profitability in the short to medium term is to sell more quickly or reduce the cost of established recipes… this in nearly all cases means sacrificing quality.

  • Accurate reporting of all costs
  • Meet or exceed all budgets 

Yea shit happens in a brewery, sometimes your hops don’t give the right flavours, and you need another dry hop addition, sometimes your fermentation get stuck, sometimes you need to dump beer because it taste bad… Also “exceed all budgets” just reads really poorly.

  • Ensures all accounts are up to date with no “past due” bills
  • Conduct profit analysis where needed 

Nope, that’s your production manager/owner/founders job… yea your brewer should be able to give you some number but their background is biology not business.

  • Write schedules within budget 

Do you guys mean brew schedules?

  • Monthly P&L review with ownership group
If you need monthly P&L review with ownership group it leads me to believe that ownership is not involved with the day to day… that will lead to disaster in its own right.
      In short this whole “Brew Master” Job description reeks of guys with business degrees who enjoy after work beers at Steel Toad reading about the growth of craft beer and hoping to cash in.
     I’m not saying that owners of this upcoming brewery aren’t independents but the way their job description reads it sounds like small time entrepreneurs trying to make big bucks in a growing market using Faux-Good Will for Craft Beer generally, and I get that’s a harsh assessment…
BUT,
     There is a real heavy emphasis on profitability throughout that job description… you could just chalk that up to industry standards, but then compare it to the more standard brewer job descriptions listed here.
     So yes, I am stirring the pot once again. There is also a better than small chance I’m wrong too (that’s fine, I’m often wrong). Even so, I thing it’s worth a mull, if not in the case of Rec Room then definitely in the case of Blue Moon, Stanley Park Brewing, Sneaky Weasel Brewing and Bowen Island Brewing. Then again you might think that all entrepreneurs are using marketing to sell beer and make money and this is just a logical extension of that train of thought and that’s a totally valid opinion too.
POST SCRIPT:
I’m really conflicted about posting this article, but i think the topic is valid and worth a discussion. That said, I pledge to post any response from Rec Room should they respond because they deserve a chance to respond.

PoCo Breweries

Name: Northpaw Brew Co.

Location: Port Coquitlam’s Fremont Village industrial space behind Wal-Mart

Screen Shot 2017-05-12 at 5.16.02 PM.png

Style: Contemporary

Tasting Area: 35 seat tasting area and adjacent growler room.

Core Beers: Jamaican Pale Ale and likely more to come.

After a long gestation period North Paw’s Physical brewery has finally been born into life. With it come a tasting room in a prior to underserved area of the Tri-Cities. North Paw is ps proving to be very popular with locals and may just be an instant classic.

 

Name: Taylight Brewing

Location: 402 – 1485 Coast Meridian Rd, Port Coquitlam, BC V3C 5P1

Screen Shot 2018-09-09 at 9.07.16 PM

Style: Contemporary

Tasting Area: The PoCo Standard 35 seater

Core Beers: Too soon to tell but the beers have come from across the spectrum and are well executed. The Hazy Pale Ale is a personal favourite

PoCo’s second brewery has ales crafted for the time being by the brewer formerly of Hearthstone brewing in North Vancouver. It seems Taylight are in the market for a brewer to take their fledgling business into the future.

header_logo_tb_317x145.png

UPCOMING – Several New Breweries

See the new breweries page for more info.