Good Robot Brewing Co.

Grog Blog

By in Survey 4

Survey Feedback Results

Welcome to our semiannual anonymous feedback survey, where the chip on our shoulder translates to a need for validation from our fans. This post highlights some of the more interesting feedback we thought was worth addressing (the survey questions can be found here). Let’s get started with feedback about our beer.

BEER QUALITY

Experimental, eccentric, untrue to style. That’s been a mantra of ours from the beginning. And most folks seem to enjoy it. But there is a dedicated base who are tired of our gimmicky shit. What’s a matter, pal, you don’t want a mixed-fermentation sour ale with Oaxacan chocolate and Yoo-hoo? I’m just joshin’ ya. We understand that people want us to nail a few traditional styles rather than constantly trying new things. We have a few traditional styles on deck: a milk stout, a cream ale, the return of our Oktoberfest, and perhaps our first IPA. We’ve also got a lot more crazy shit, too. Mixed fermentation ales, white stouts, coconut beers, and myriad others to appease you weirdos who like us. We’re robots. We like to experiment.

About 27% of the survey responses indicate the quality of beer is okay. We get it. We’ve had some incidents in the past, like our American wild beer (we wish we could take that back). Moving forward, we’re continuously investing into tighter quality control and better systems:

  • We now have a dedicated QA/QC and yeast microbiologist (and another in training) who we sent to Siebel training in Montreal for QA/QC.
  • We’re building an onsite laboratory for yeast quality testing.
  • We’ve got a pile of brewery refurbishments scheduled for the fall and winter, such as a new chiller installation.

Many of the survey complaints regarding quality specifically pertained to consistency. For example, some folks did not like our various iterations of the Burban Legend (American pale ale), or they don’t like that our beers sometimes change batch to batch. Changing recipes slightly batch to batch is just the way we like to do things. For example, the Burban Legend uses a lot less caramel malt now than it did two years ago when we opened because, well, our tastes have changed with time.

BEER AVAILABILITY

Isn’t that funny? A craft beer crowd is demanding lower alcohol beers. There was a period in the late spring when the lightest beer we had on tap was 5.7% ABV. Our staff nicknamed that era the “face-melter”. We had to cut off more regular patrons than ever before. We got the message. We’re trying to brew lower alcohol beers.

Wow. You guys want canned and bottled beer. Well, watch out for some special fall releases…

TAPROOM/GASTROTURF

23% of the total survey respondents requested more tables at our location. This is in the works. That’s all I have to say about that.

We just added sparkling water to our menu, but it seems folks want more nonalcoholic options. Plus, more ciders, more guest beers, more wine and more types of alcohol. Well, folks, I can tell you with confidence most of those will not be happening. We are a brewery, first and foremost. We are not going to bring in more wine because we only sell about 2 glasses per day. We tried selling cold-brewed coffee on tap, but it sold much, much slower than any beer or cider. And as for more alcoholic options – not a chance. We don’t want to be a whiskey bar. Our bathrooms are stinky enough.

Regarding events, there was lots of good feedback for Goodwill Bot (charity Mondays), Silent Reading, Just Vorlaufs! (outdoor stand-up comedy), Robie Scope (outdoor movie Sundays) and GRB Tiny Pub Concerts (live music). Don’t worry, folks; these events aren’t going anywhere.

MARKETING

We get it. You don’t like our stupid videos, stupid inside jokes, stupid Smash Mouth gags or stupid April Fool’s Day pranks. Also, very few respondents knew that our beers are gluten-reduced, that every Tuesday we release a test “BetaBrew” batch, or any other important advertising points that actually bring in money. So I suppose the Yelp salespeople who call here weekly are right: social media doesn’t sell. Time to invest in table tents and wing night.

So, how about it? Anything else we should know?

Oh, and congrats to Lianne L. for winning the $50 gift card. Though based on your survey feedback, you won’t be using it.

By in Uncategorized 0

Why You Shouldn’t Drink Beer

Don’t drink beer, because you will get drunk and die. Don’t drink beer with your friends, don’t drink beer standing up…just don’t do it. Promise?

Okay, now everybody take some coasters.

Screen Shot 2017-06-28 at 2.23.03 PM

The side-effects of beer are gruesome and require immediate care. Trust us, we’re the experts.

BEER MAY CAUSE ACCIDENTAL FUN

IMG_6555.JPG

After a few sips you may notice a twitch at the sides of your lips. This is called a smile. An awkward sound may even escape through your lips but whatever you do, DO. NOT. PANIC. This is a laugh and is easily cured.

Recommended: Put down the glass, and walk away. Keep drinking at your own risk. Symptoms may worsen.

 

MODERATE DRINKERS LIVE LONGER

Bad news, you’ve extended your life by a brew. Your chances of continuing to disappoint yourself and your mother are now higher than ever.

Recommended: Increase temper to get heart rate up. This’ll put you right back on the path of kicking the bucket while you’re still in your prime.

 

BEER CAN BE NUTRITIOUS

20170617_165740 (1)

Maybe you thought you were filling your body up with empty calories. Nope. Nothing is sacred anymore. Now you have higher levels of B vitamins. You’re welcome.

Say hello to being the beer-burp champion! oh, and the soluble fiber will make you poop.

Recommended: One burger per beer to keep the unhealthy junk in stock.

 

BEER BOOSTS YOUR METABOLISM

Say goodbye to any hopes of having a dad-bod, or experiencing the sweet ease and comfort of resting your growler between the belly creases.

Recommended: Sit at the bar for an extra hour. Walk as little as possible. Minimal movement. Bathroom breaks optional.

 

BEER MAKES YOU A SOCIAL HUMAN

Screen Shot 2017-06-28 at 1.54.11 PM

Awkward “hi, how are you?” conversations at the bar are okay, but if you’re already making plans with people outside of work, you’ve gone too far and we can’t help you

Recommended: Just keep drinking. You’re a lost cause.

Have fun. Be safe. Stay weird, friendos.


*This post is based on drinking a moderate amount and is in no way encouraging drinking in excess. As a famous dude-bro said: “Beer, if drank with moderation, softens the temper, cheers the spirit, and promotes health.” – Thomas Jefferson.

But what did he know anyway?

By in Uncategorized 0

Brewin’ Up On a Tuesday

The beer is about to get a lot more wackity schmackity here at Good Robot. If you haven’t heard yet, Tuesdays are transforming into “BetaBrewsdays.” So, for the entire summer you can enjoy a quirky staff-brewed beer.

Are you brave enough to try one?

These brews are completely experimental and the process is led by our mad scientist Kelly. She has paired up with both experts and brew-newbs that want to learn a thing or two about the beverage we all know, love, and want share with all of you.

Who have been her right-hand humans so far?

20170617_122922

She and Doug released the first BetaBrew, “Cream Team,” the appropriately named cream ale, last week, which will be followed by a SMaSH beer from Kelly and Dan made with Red X Malt and Ella hops. Then, Eri and Kelly are changing things up a little with their mumm beer, which is made with only herbs and spices – no hops allowed! Yum!

20170617_165740 (1)

I’ve been intrigued by the brew process from the start, so this past week Kelly asked me if I wanted to join her and Dom in brewing the next one. Now, I do a lot of things: I’m a writer, server, and Creative Team member…but a brewer? Let’s talk about stepping out of my comfort zone for a sec.

I’m not going to pretend that because I work at a brewery that I know all that there is to know about beer. There is so much to know, and my brain does not do the science thing. But after brewing with Kelly (and asking her a question every minute or so) I have to say that she has much knowledge, and is a wickedly kind teacher.

We weighed the grains, and mulled them to let the sugars to their thing later on, and we even learned that Pilsner can also be poisonous? Yikes. Talk about the pressure you’re under to make sure you don’t kill anyone.

Kelly was awesome at creating little images and analogies to help us remember what each ingredient did – my favourite was taking the little rice grains (that separate the mash that gunks up) and imagining them as elbows trying to push their way through a crowd. Again, I don’t do the science thing, so the visuals helped break down the brew-barrier and to understand what each ingredient’s job is.

 IMG_6604.JPG

I am definitely a hands-on learner and this helped me better know what our company is all about, and even just to experience how FUN it is to brew something. I’m going to be honest and say that I still feel like I know almost nothing about brewing, but now I’m a step closer. Getting out of your comfort zone can be intimidating, but when the company is good (and let you follow them around like a lost dog) you hardly even notice. It’s also amazing to see what grains and hops can do with a little hot water and a lot of precision.

I’ll keep our beer a secret for now, but let’s just say that we had to grate a happy veggie and my hands were stained orange for hours!

By in Uncategorized 0

Harassment & Hospitality – An Owner’s Perspective

I’ve had a couple of run-ins with what you might call harassment – two weeks ago, a patron told me he wanted to have my, uh, manhood in his mouth, and then went into other details I’d rather not elaborate on without a few beers. But by and large, I’m rarely subjected to it even though I spend a lot of time in my own bar. Why? Well, for one, I identify as a straight, white male. For another, I’m one of the owners, and harassment often seems to occur when patrons expect servitude from their servers. Most of my familiarity with harassment comes from incidents the staff report to me, and typically those incidents only get reported when I extract them.

Dan Hendricken Good Robot Brewing Halifax Nova Scotia

It hurts to think that a business I helped to open could foster an environment conducive to harassment. It hurts to think that our staff – our family – deal with harassment on a regular basis. I am dating one of our staff, and it makes me furious to hear what they occasionally have to deal with as a server. And yet, in the hospitality industry, this seems to be the norm. Workplace BC indicates hospitality is the industry with the highest proportion of bullying and harassment complaints, with most of the complaints being against management. Restaurant Opportunities Centers United confirms these findings with at least 90% of women working in tipped restaurant positions dealing with harassment in some form, and at least two-thirds of female workers and over half of male workers experiencing some form of sexual harassment from management. The latter part of both studies is troubling: the root of the problem stems from the top down.

20170220_151834

Dani, who is a bartender here on the weekends and a psychologist during the week, elaborated on the “bartender effect” from the popular show How I Met Your Mother: people (mainly women) in service industry professions such as bartending are perceived as more attractive because they are in that profession. The reality is not far off – it is symptomatic of how highly sexualized the service industry is. This is clearly evidenced in many restaurants and bars which encourage or insist their staff look or present themselves a certain way for the benefit and pleasure of the patrons. Likewise, the ‘customer is always right’ motto being prevalent in the industry produces a feeling of having to tolerate sexual harassment and unwanted advances because it is “just part of the job.” It also reinforces a clear power imbalance between patron and server that already exists since the server cannot remove themselves from the reality of job security, tips, management, etc. This has a cyclical impact on the sexualization of the service industry.

20170407_002402

Dani also noted that the sexualization of the service industry fosters social distancing, or an ‘othering’ of service industry professionals, meaning bartenders, servers, etc., are perceived as somehow different from everyone else. This produces a feeling of distance between the harasser and their harassee, almost as though the harassee is not a regular person you met through friends, or at work, etc. This results in frequently heard comments like “she can take it”, or “she’s used to it”, or ‘I didn’t mean anything by it’, thereby excusing culpability or responsibility with the justification that a service interaction is not the same as any other, and therefore doesn’t have to follow conventional social rules. This is how an otherwise nice person can act like a shithead towards their server.

Kelly Costello Good Robot Brewing Halifax

About a year ago, I remember hearing about harassment at our workplace for the first time. Our bartender Jill, who enjoys wearing crop-tops, received frequent unwanted feedback from patrons of all genders who either accosted her for promoting patriarchy, belittled her for dressing scantily, took her choice of clothing as an opportunity to hit on her aggressively, or attempted to defend her against Good Robot’s sexist dress codes. I had a hard time believing that someone as kind and giving as Jill could be treated so poorly, especially by patrons of my business. Since then, I’ve realized two things:

  1. Staff will rarely voluntarily tell me about incidents of harassment; rather, I have to inquire about them; and
  2. Harassment is prevalent in my establishment, regardless of how hard we’ve tried to make our place open, welcoming and comfortable.

20170610_112000

Here are a few incidents – some recurring – over the past couple of months that staff have dealt with:

  • patrons expressing their undying love for staff members (recurring);
  • patrons waiting around for a certain staff member’s shift to start in order to ask them on a date, and/or inquiring with other staff and patrons as to the relationship availability of said staff member (recurring);
  • a patron telling a staff member to “sit on their face”;
  • patrons grabbing our staff’s exposed skin to get their attention (recurring);
  • patrons groping staff (recurring);
  • a patron called a staff member a “bitch” after being cut off;
  • a patron telling a queer patron he would “fuck her straight”;
  • patrons adding their servers on social media platforms and sending them inappropriate messages after hours (recurring);
  • etc. And these are just over the last couple months.

IMG_20170216_114550512

We recently held a staff meeting to discuss how we could change this culture. Our staff chimed in with specific incidents and how they were dealt with effectively. Ultimately, each incident and its consequence were unique, so it’s difficult to address a complex problem with a simple solution. We thought it might help to share some incidents and how they were dealt with effectively for all those in the industry who deal with this bullshit on the regular:

  • Inform the manager immediately. It’s good to have two sets of eyes on anyone disrupting the workplace.
  • Take note of the incident in the communications book or equivalent, including a descriptor of the harasser.
  • Sass back. Sometimes, an effective way to put a patron in their place is to be sassier or more clever than them.
    • Example: After a server was touched on the leg by a patron trying to get their attention, the server replied, “Order with your mouth, not with your hands.”
  • Be direct. Be firm. Tell the harasser you don’t appreciate the way they interacted with you and explain why.
    • Example: “I enjoyed serving you up until you said those things to me. I am a server, not a servant, and the way you treated me was grossly inappropriate.”
  • Talk to them in private. This has been effectively used with the above tactic in many instances at our establishment.
  • Talk to the most reasonable person in their party, if there is one. Mention you don’t want to embarrass their friend in front of everyone but that their friend is being inappropriate. Sometimes, hearing from a friend that you are acting inappropriately is more significant than hearing it from a stranger.
  • If the above items have not worked, it’s time to cut people off and/or kick people out. Be direct. Be firm. Point to the door. Repeat.

Harassment Meeting at Good Robot Brewing Halifax

Going back to a stat from earlier in this article, most harassment occurs from top-down. Most hospitality business owners – hell, most hospitality business management – I know are great people. I like to think that they would be disappointed to know what happens to their staff in a day. So, here are three things owners and managers can do to help eliminate systematic harassment in hospitality:

  1. Encourage the discussion. Staff often feel uncomfortable coming forward out of fear of retribution from the accused or those who take the side of the accused, demotion, or even losing their job. And calling out a patron (or employee) for sexual harassment when that patron (or employee) believes they were “just fooling around” is difficult. In my experience, the accused get very defensive and try to justify their behaviour or otherwise seek instant forgiveness. It’s important to let them know exactly what they did and why it was wrong.
  2. Implement a harassment policy. Up until last month, our Good Robot “Manifesto” did not include a section on discrimination and harassment. It’s important to put it in writing and impress it upon every staff member upon hiring. Within this policy, be sure to include the path of action a harassee should take upon incident, especially who they should go to.
  3. Confront it. Change is uncomfortable. I can tell you that it sucks to tell your own patrons they’ve behaved inappropriately. It sucks to give your own patrons, many of whom may be long-time customers or really love your spot, a formal warning about inappropriate behaviour. I want my customers to feel good and welcome. However, if you believe in your staff and want the best for them and your patrons, it is important to confront the perpetrator. I, myself, tend to learn lessons best when I suffer with guilt. And chances are the perpetrator will never act in such a manner again. Remember Dani’s point: sexualization of the industry and social “othering” can lead an otherwise good person to act shitty. It happens.

19095437_10154657291660920_8407825872413029526_o

Harassment is a topic that cannot be resolved in one article. Likewise, I largely focused herein on sexual harassment as applied to non-male staff. Harassment and discrimination take many forms against many people. The Nova Scotia Human Rights Commission has an excellent write-up on the matter. This is just a starting point to hopefully encourage some discussion. Or it might go completely unnoticed. Either way, I want my family to know they don’t have to tolerate harassment.

 

By in News, Taproom, TDogs 0

Who is Your Mother’s Brother?

Who is your mother’s brother? We want to know.

Ours, is our dear “Uncle Jeff.” Don’t know him? Let me fill you in on all things mother’s brother. He’s our Rock Paper Scissors event champion, Glee Club member, OG Good Robot regular, and now, he’s the newest member of the T-Dogs crew. Pretty outstanding guy, huh? We wanted to know a little bit more about his transition from good ol’ GR patron to dog-slinger extraordinaire, and we know that you do too. So here’s our exclusive  Q & A feature on the mystery that is Uncle Jeff.

Incase you didn't know what a "TDog" was. Voila!

Incase you didn’t know what a “TDog” was. Voila!

GR: How did it feel stepping behind the bar for the first time?

UJ: A little strange at first. But, since I knew everyone it was more comfortable than I anticipated.

GR: Are you saving money now that you’re behind the bar and not at a bar stool?

UJ: No. That never happens. Continue reading

My Beer: My Friend, My Confidant

A column about booze, anxiety, and feeling like you’re a part of something.

Walking through the gates of Good Robot on a busy weekend can feel intimidating as all hell – even for an employee. The people are crowded together, the cups filled to the brim with a new beer that you don’t recognize, and you feel like not even the shadow that casts over the gastroturf can protect you.

But our beer, it doesn’t judge. Our beer doesn’t ask questions or cast expectations. Our beer will run right up to you and ask you to be its friend.

That’s at least what I found in my 3 months working with GRBC.

The Goseface is my sour friend when I’m in need for a little bitch-fest and a half, or when I’m really ticked off about my “grown-up job.” She gives me the salty edge I need to carry on.

Screen Shot 2017-05-30 at 9.37.59 PM

Now, the nuttiest of them all, is the smoky Camacho Lager. He can be a really big ass, but man, can I let loose with this guy. He is a goof, and he is a great listener. He’s my go-to when I need to just be myself. Continue reading

Who is Your Mother’s Brother?

Who is your mother’s brother? We want to know.

Ours, is our dear “Uncle Jeff.” Don’t know him? Let me fill you in on all things mother’s brother. He’s our Rock Paper Scissors event champion, Glee Club member, OG Good Robot regular, and now, he’s the newest member of the T-Dogs crew. Pretty outstanding guy, huh? We wanted to know a little bit more about his transition from good ol’ GR patron to dog-slinger extraordinaire, and we know that you do too. So here’s our exclusive  Q & A feature on the mystery that is Uncle Jeff.

Incase you didn't know what a "TDog" was. Voila!

Incase you didn’t know what a “TDog” was. Voila!

GR: How did it feel stepping behind the bar for the first time?

 

UJ: A little strange at first. But, since I knew everyone it was more comfortable than I anticipated.

 

GR: Are you saving money now that you’re behind the bar and not at a bar stool?

 

UJ: No. That never happens.

 

GR: What are some struggles you’ve had to overcome with the new position with TDogs?

UJ: A couple of people were concerned about the food quality. That leads into the struggles. Everyone was coming in wondering if their food was going to be awful.

GR: How does the new hat feel?

 

UJ: Uh, it’s good. Just trying to break it in. I only bought it the day of the first shift. Still trying to get use to it.

 

Guest question to lighten the mood: “Sweet Dave” would like to know, boxers or briefs?

 

*Laughter*

 

UJ: Boxers… for some breathing room.

 

GR: Tell us about your new perspective now that you’re in the kitchen.

 

UJ: Well, it’s kind of interesting. There didn’t seem to be much difference because I’m so familiar with the place. It was different to watch people getting drunk opposed to being the drunk person.  

 

GR: What is your favourite T-Dog?

 

UJ: I really like the Texas hot but the Tmac is something else.

 

GR: Whats your favourite thing so far about T-Dogs?

 

UJ: It was simple enough to catch on to because I was familiar with the food.

 

GR: How did you get the nickname Uncle Jeff?

 

UJ: Well that was thanks to a former employee of Good Robot. I was sitting here talking to her, helping her through some stuff (with the 15 years of experience I have on her.) She turned around and said “Oh, it’s like talking to my uncle.” And then, the next time I came in, the bartender that night asked the standard: “Jeff would you like a beer?” She came in and interrupted, saying “No, that’s Uncle Jeff.” And it’s been Uncle Jeff ever since.

 

GR: Why leave radio and get back into cooking?

 

UJ: Radio just wasn’t going anywhere for me and I just needed a new challenge. But I also wanted to get back into something I knew that I wanted to do: cooking. Food has always been a big part of my life and so I thought: why not try it all over again? But this time, with a better perspective on it.

 

By in Uncategorized 0

My beer: My Friend, My Confidant.

A column about booze, anxiety, and feeling like you’re a part of something.

Walking through the gates of Good Robot on a busy weekend can feel intimidating as all hell – even for an employee. The people are crowded together, the cups filled to the brim with a new beer that you don’t recognize, and you feel like not even the shadow that casts over the gastroturf can protect you.

But our beer, it doesn’t judge. Our beer doesn’t ask questions or cast expectations. Our beer will run right up to you and ask you to be its friend.

That’s at least what I found in my 3 months working with GRBC.

The Goseface is my sour friend when I’m in need for a little bitch-fest and a half, or when I’m really ticked off about my “grown-up job.” She gives me the salty edge I need to carry on.

Screen Shot 2017-05-30 at 9.37.59 PM

Now, the nuttiest of them all, is the smoky Camacho Lager. He can be a really big ass, but man, can I let loose with this guy. He is a goof, and he is a great listener. He’s my go-to when I need to just be myself.

When I’m feeling down, Tom is sweet in bringing me chocolate to ease my pain. He is also a part of my two-human pity party. We drink, we reminisce, we cry – it can get pretty damn depressing. He is pure release.

Screen Shot 2017-05-30 at 9.38.50 PM

Most days, I have everything that I could ever need. Is it still intimidating? Of course.

But like the beer, our staff is fan-fricken-tastic. Each member plays a special part in making this place feel like home.They never judge, they’re willing to lend a listening ear, and are always there if I am in need of a good time.This is just the first step in a long road to feeling like I belong. Follow my journey, and please, share yours.

Tell me why Good Robot is your safe space.

 

By in Uncategorized 0

It’s 5 O’clock Somewhere

  • By Dan Hendricken

5pm. 17:00 hours. Quitting Time. For years, this has been the time society has told us it’s ‘appropriate’ to have a beer. Well, personally I am sick of this. I’m tired of being told when i can have a drink. I’m a +19 adult, and just like doing my taxes, I’ll start drinking whenever I feel like it.

This freedom train is not done rolling though, because I’m talking about having a few beach beers on a long weekend. I’m talking about having a few adult beverages on a Tuesday in March. Break out the bus tickets, Daddy is having himself a weekday.

Do not go boldly into this brave new world of day drinking blind though, my friend. Day drinking is a tricky beast, look no further than every episode of Cops for proof. So here is a quick guide to day drinking, along with some classy recommendations to pair your beer perfectly with the time of day.

 

7a.m.-9a.m. Oatmeal Stout

Breakfast is the most important meal of the day, as is the first beer. This full bodied, sweet treat brew is smoother than a oil slicked penguin. It’s the perfect way to start your day. Plus, with all that oatmeal,l you are pretty much drinking some Quaker Oats.

Recommended Beer:

Cereal Killer Stout – Big Spruce

  • Rich, moderately dry, with deep chocolate and coffee flavours.
  • It has cereal in the name! It’s just begging to be breakfast.

 

9a.m.-11a.m. Coffee Brown

Maybe you are at work, on the bus, or just debating whether McDonald’s breakfast is special anymore because it’s too available.’ It doesn’t matter, it’s time for another beer.

It’s time to take some advice from your Aunt’s favourite Facebook meme: “Instant human, just add Coffee.” That’s right, it’s Coffee Beer time. Now this is not the beer equivalent of a Vodka Red Bull, so you can keep the Ed Hardy in the closet. This is a toasty, caramelly, creamy combo of the 2 greatest beverages of all. It’s comforting and crisp, and best of all is very unassuming looking in an office coffee mug. Just don’t use the “Hang in there” cat one, apparently Karen owns that one and she freaks if you use it.

Recommended Beer:

Dave & Morley Coffee Brown – Good Robot Brewing

  • This almost porter-like brown is nicely balanced, and still has a good kick at 6.3% ABV. Aka that performance meeting will likely be a little bit more pleasant than usual.

18740556_1305965786193432_8600005522463020405_n

 

11a.m. – 1p.m. Table Beer

Awesome, almost half way through the work day. Time to have a pint for lunch, no more mug beers! Whether you’re out with your co-workers, or hitting up a patio when the sun creates no shadows, for this time of day I’m suggesting a table beer. Clean, crisp and a guilt free ABV. This beer says ‘Hey, I’d love to have a beer mid-way through the work day. Hell, I might have 2 if not 3. If Jerry from accounting shoots me a dirty look, I’ll remind him we’ve all seen him leave the storage closet at the christmas party with a woman that definitely wasn’t Linda.

 

Recommended Beer:  

Liesse Table Beer- 2 Crows

  • Citrusy, Refreshing, Bright and Smooth
  • Imagine if Coors Light was fucking great…am I allowed to say fucking? Who cares? I’ve been drinking since 7a.m.

1pm -5pm American Pale Ale

Now with a belly full of food and half a buzz you can really conquer the rest of your day. I’m thinking maybe a tasty crisp APA out of a coloured water bottle. It’s sharp notes will keep you focused and fresh faced for the rest of the day. The balanced hops and malts will wash down lunch and keep that garlic and onion breath at bay. Take a back seat Excel, there is a new breath freshener in town. Plus it can totally could pass for Kombucha. I mean they are both fermented right? Your gut is going to be on point.

 

Recommended Beer:

DeWolfe of Wall Street APA – Good Robot Brewing

  • It’s clean, crisp and crushable.
  • Jordan Belfort was super successful and I think he drank beer? I’m not sure there was a lot of other stuff going on in that movie.

 

There you have it, a loose guide to day drinking. This is merely a list of suggestions, not hard and fast rules. Day drinking is an art form and has many different expressions. From Coors-fueled camping trips, to a few too many cesar’s at brunch, to even sipping a Guinness on the beach (I have seen it before, it was insane). The most important rule is to have fun and don’t text your ex.

 

By in Uncategorized 0

Beer Releases – June

We only have 5 fermenters, which means our rotating beer selection will constantly let you down. Here’s a list of everything we have coming up so you can pre-plan your disappointment.

smash_series-01_1024

Doug got adventurous and ordered $25k worth of oceanian hops. Unfortunately, we didn’t have any recipes to use them in, so we’re happy to present a series of single malt and single hop, also known as SMaSH, beers that we call, SMaSH Hits! – a tribute to misfits who made it to primetime. Bob Saget. Roseanne Barr. Drew Carey. Ilana Glazer and Abbi Jacobson. Each tribute will feature a basic barley and yeast that will allow the hop character to shine through. First up: How Wude! Saget Ale featuring the father of tropical hops with a west coast flavour, Dr. Rudi. Later this month, watch out for the SMaSH Hit! featuring Pacifica, which packs an orange marmalade character.

shockingpink2

June also marks the return of an old favourite from last year, The Shocking Pink!, a variation on our gose with pink lemonade and hibiscus tea. The beer will be released in time for OUTEast Queer Film Festival, with whom we are again pumped to be partnering with.

Forget mimosas and caesars. Version 3.0 of our Dave & Morley – Coffee Brown (collaboration w/ Low Point Coffee) returns this month. Featuring our favourite coffee yet – Burundi Gacokwe – this version will be rich and chock-full of caramel and chocolate.

If you haven’t been here in a while, our Koji Kondo – Sake Beer is selling like rice cakes and the newest version of our Damn Fine Coffee & Cherry Pie (pale ale), featuring Low Point Coffee Kenya Mahiga, is also on tap. Also look for a variety of our other classic beers on tap in the next little while, including our Burban Legend (American pale ale) and Goseface Killah (gose). As always, our beer page is updated daily with the current tap list.