Our Blog

ale, altbier, competition, german, lager - January 22, 2023

Brew Comp Prep - An In-Depth Look at 2 Classic Styles

If you follow us on social media channels and are wondering about the 2 styles that you can brew for the Atlantic Home Brew Competition from Gahan - here is some more information. We recently posted some very basic recipes for the two styles, but want to remind people that there is some creative input allowed with these two styles, and you can still meet the Reinheitsgebot qualifications...or not! We won’t judge! For the competition, there are no strict parameters, so maybe you want to brew with adjuncts, use other bittering ingredients, spices, use processed sugar if you are really...

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Escarpment, Escarpment Labs, yeast - November 13, 2022

New Offerings from Escarpment Labs!

With the cold weather upon us we have seen a substantial uptick in sales. Looks like you're all getting your Christmas brews in 😉. We have recently restocked a number of our most popular Escarpment Labs yeast strains like Foggy London Ale & Krispy - but it was time to bring in some new offerings as well! Starting as a yeast blend based on captured wild isolates by Milk the Funk homebrewers around the U.S., Mud King is a blend of over 30 different wild isolates including a few captures from natural wines and French ciders developed in-part by...

Straight Outta Elgin - Fresh Hop West Coast IPA

Fresh from our Elgin, New Brunswick hop yard comes our latest creation available in a limited volume, on tap only at Picaroon's General Store for a limited time. For this brew we chose to brew a West Coast style IPA using ONLY fresh hops.

A Partridge in a Beer Box

Like bringing a banana in a boat on a fishing trip, or opening an umbrella indoors one of the most superstitious beer styles seems to be Irish Red.

Introducing Trinity Abbey

This Belgian Dubbel is made to historical standards using water adjustments, classic Belgian malt, noble hops, Abbey yeast used by traditional Trappist and Abbey beers and white (Wit) Belgian Candi sugar. Layered base malt create a smooth malty transition to dried fruit, plum, caramel, flavours in a rich/sweet malt forward beer. Hops restrain the sweetness with moderate spicy, peppery undertones finished by complementing fruit and spice esters from the yeast.