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The City of North Van gets its first brewery
This Friday (Dec. 20) will see the launch of the first brewery in the City of North Vancouver.
Green Leaf Brewing is located at the Lonsdale Quay Market and strives to be an environmentally friendly brewery with, for example, a bar made of reclaimed wood and a brewhouse that reclaims water otherwise lost to evaporation.
Founder and director Martin Ebadi sees the Quay as the perfect location for a small craft brewery.
“Customers can come to the market to pick up fresh food and now, fresh beer,” said Ebadi. “We’re trying, to the extent possible, to source our ingredients locally and hope to be able to produce an organic beer if we can get the hops we need.”
Friday will represent a soft launch with their first two brews on offer: a rich dark stout and a hop-forward pale ale. A louder and more rambunctious grand opening will be scheduled in the new year along with special events such as brewmaster dinners in conjunction with Quay restaurants. Follow them on twitter or Facebook for announcements.
Beer of the Month: Whistler Winter Dunkel
‘Tis the season of yummy dark beers, and picking one from the many great local offerings is unfair.But pick we must and Whistler’s Winter Dunkel is a delightful balance of rich dark malty flavours complementing the citrus bitter orange and chocolate notes, with just the right amount of hops to keep the beer from veering off into treacly sweetness. A grand beer for sipping in front of the fire or with a rich Christmas dessert.
Another winter seasonal of note is Bridge Brewing’s The Grinch Winter Ale, a delicately spiced dry, yet warming, dark ale with the classic holiday blend of nutmeg, allspice, clove, and the soft ﬂavours of molasses and vanilla, that will keep you cosy through the solstice celebrations.
You will also find toasty malty brews from R & B Brewing (Auld Nick), Deep Cove Brewers and Distillers (Smooth Criminal Nitro Oatmeal Stout), and Granville Island Brewing’s very limited release Chocolate Imperial Stout (aged in Jack Daniel’s casks), just to mention three others.
Now you know what to ask for from Santa.
The fungally affected genius of Brewmaster Todd Graham of R & B Brewing, combined with the talents of Chef Hugh Carbery made for a palate-expanding pairing of cask-conditioned mushroom beers matched perfectly with mycologically infused food at the first (and we desperately hope, annual) Fall Mushroom Beer Feast held at The Bottleneck (below the Commodore on Granville) last month.
The beers included a chanterelle crystal weizen wheat beer, a burdock root and nettle Belgian ale, and finally a heavy winter ale with pine mushrooms.The mushrooms, burdock, and nettles were all locally sourced.
Inspired, astounding, and delightful. Rumours are that the master is working on some herbal beer recipes for an as-yet-unannounced event in 2014.
-George Pajari is a BJCP certified beer judge and elected member (ret’d) of the Institute of Brewing, London, UK. Reach him at firstname.lastname@example.org and follow him at @zythesis.