ChillStreet
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Re: ChillStreet
Here's a question - if I homebrew a beer with a Festabrew kit, no matter how much I modify it, it's ineligible for most, if not all, BJCP competitions. So is Chill Street eligible for the ACBAs? On one hand, I'd think it being entered and not winning anything would be telling. On the other, they're not allowed to enter and they potentially cry and moan that they didn't win because they were denied entry. Even with that quandary I'm firmly in the camp of making them ineligible.
- KB1138
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Re: ChillStreet
That's something I wondered myself. I think Chill street being eligible for the ACBA's would also be a point of contention amongst the other pro breweriesBobbyOK wrote: ↑Mon Sep 11, 2017 11:32 amHere's a question - if I homebrew a beer with a Festabrew kit, no matter how much I modify it, it's ineligible for most, if not all, BJCP competitions. So is Chill Street eligible for the ACBAs? On one hand, I'd think it being entered and not winning anything would be telling. On the other, they're not allowed to enter and they potentially cry and moan that they didn't win because they were denied entry. Even with that quandary I'm firmly in the camp of making them ineligible.
On tap: Hopped Mead, ESB, Schwazbier
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
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Re: ChillStreet
The same wort modified elsewhere has claimed to have won awards...if I recall they won numerous international awards...
PS - here is the link...
http://www.smartbrew.com/medals
PS - here is the link...
http://www.smartbrew.com/medals
At Bat: several Czech Pils
On Deck: Cream Ale
In the Hole: Kolsch
Clean Up: Tall Ships Ale clones
On tap: Propeller Pils, Festa Cream Ale
On Deck: Cream Ale
In the Hole: Kolsch
Clean Up: Tall Ships Ale clones
On tap: Propeller Pils, Festa Cream Ale
- amartin
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Re: ChillStreet
Good for them then, for making award winning wort. Maybe Chill St could try that sometime.
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Re: ChillStreet
Yeah I wonder...but as so many have stated, how is the "pod" beer any different from Brewhouse, in particular? They use a similar process (overshoot and dilute) to make their wort, which can be then blended, reconstituted and adjuncted to create different styles. Ultimately, it's not the same as cooking your own beer from scratch, as they've omitted the "cooking" process. But as you stated initially, maybe Chill St. will enter and win something.
At Bat: several Czech Pils
On Deck: Cream Ale
In the Hole: Kolsch
Clean Up: Tall Ships Ale clones
On tap: Propeller Pils, Festa Cream Ale
On Deck: Cream Ale
In the Hole: Kolsch
Clean Up: Tall Ships Ale clones
On tap: Propeller Pils, Festa Cream Ale
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Re: ChillStreet
Correct me if I'm wrong, but isn't one of the main concerns that Chill St has an easier path to distribution than CBANS members? Other than the LC, the only other option for distribution elsewhere in the province (outside HRM) is to open a second brewery location since 1) no more private stores are allowed and 2) breweries can only sell their own product.
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Re: ChillStreet
Yes, this is a big part of the issue. Not so much that it's an "easier" path to distribution, but that they could easily have a ferment on premises beer just for the purposes of distributing other products if the decision is ever made to allow "breweries" to sell products from other breweries. It's not so much Chill Street, but Sobey's that stands to benefit from that. Put a Chill Street in every Sobey's and sell other people's beer and suddenly Sobey's has backdoored it's way into a liquor store at every one of their stores.Toni wrote: ↑Thu Sep 14, 2017 10:07 amCorrect me if I'm wrong, but isn't one of the main concerns that Chill St has an easier path to distribution than CBANS members? Other than the LC, the only other option for distribution elsewhere in the province (outside HRM) is to open a second brewery location since 1) no more private stores are allowed and 2) breweries can only sell their own product.
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Re: ChillStreet
I guess that means the other breweries will have to put their money where their mouth is and not distribute their product to Chill St. locationsBobbyOK wrote: ↑Thu Sep 14, 2017 10:21 amYes, this is a big part of the issue. Not so much that it's an "easier" path to distribution, but that they could easily have a ferment on premises beer just for the purposes of distributing other products if the decision is ever made to allow "breweries" to sell products from other breweries. It's not so much Chill Street, but Sobey's that stands to benefit from that. Put a Chill Street in every Sobey's and sell other people's beer and suddenly Sobey's has backdoored it's way into a liquor store at every one of their stores.Toni wrote: ↑Thu Sep 14, 2017 10:07 amCorrect me if I'm wrong, but isn't one of the main concerns that Chill St has an easier path to distribution than CBANS members? Other than the LC, the only other option for distribution elsewhere in the province (outside HRM) is to open a second brewery location since 1) no more private stores are allowed and 2) breweries can only sell their own product.
On tap: Hopped Mead, ESB, Schwazbier
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
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Re: ChillStreet
On tap: Hopped Mead, ESB, Schwazbier
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
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Re: ChillStreet
The yeast comment wasn't meant as a point of contention, but as an observation that I tend to make at any craft brewery I visit. In the case of Chill Street, several very different liquid yeasts could give them more control over the character of the beers in lieu of having control over the wort. They appear sensitive to the criticisms made here and elsewhere and seem to be trying to give their beers more local character through hops and fruit additives so liquid yeasts would be another way to take control of the character. Of course liquid yeast requires supply and handling issues that may be beyond their capability at the moment.
McKeggerator:
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- mckay75
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Re: ChillStreet
I suspect with the premise of the whole operation..we won't be seeing them using liquid yeast anytime soon.
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Re: ChillStreet
On the topic of Salty Dog - I thought when they moved the brewing from Nook & Cranny to a separate brewery that they made the move to a full brewery? Before Nash got there, Rockbottom in Halifax was doing the same, so it is possible to make the change.Bowserm wrote: ↑Wed Jul 19, 2017 6:28 pmIt really would be nice for them (ferment on premises) to not be allowed to publicize as a brewery. Every time I hear about Salty Dog in Truro being the first and only brewery it makes me cringe. When the ad comes on the radio my wife interrupts my tirad of them not being a brewery.
Re: the Truro Power Centre brewery also mentioned - you're thinking of Keltic Brewing/Muggsy McCeol's. They also had a pub where the Red Stag is in Halifax, and it was owned by the same guy who owns Downeast here in Dartmouth. They were actually brewing - not very well mind you - but I believe they had started to move into doing the same thing that SmartBrew is doing now. I'm not sure if things had gone off the rails before or after their brewer got arrested for child porn possession. (true story).
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Re: ChillStreet
The Truro Nook and Cranny set up hasn't changed much that I know of. They just re named the FOP to "Salty Dog Brew CO". They have their beer on tap at 3 establishments owned by Derek Forsyth in Truro. The Nook and Cranny, Belly up Bar and Grill and "Sauced" the new place to get Wood fired pizza in town. Sauced is right next door to the Nook.
As for Keltic brewing wasn't Nash at this brewery for a short time maybe around 2004-2006?
As for Keltic brewing wasn't Nash at this brewery for a short time maybe around 2004-2006?
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Re: ChillStreet
That's good to know. Interesting that FOP only became an issue with CBANS once Chill Street popped up given there were already a few around, but I guess that underscores the distribution case for Chill Street being a bigger part of the issue.Woody wrote: ↑Thu Sep 14, 2017 11:11 pmThe Truro Nook and Cranny set up hasn't changed much that I know of. They just re named the FOP to "Salty Dog Brew CO". They have their beer on tap at 3 establishments owned by Derek Forsyth in Truro. The Nook and Cranny, Belly up Bar and Grill and "Sauced" the new place to get Wood fired pizza in town. Sauced is right next door to the Nook.
Maybe did some consulting post-Shippey's because he had used that system at a previous brewery, but never as the actual brewer as far as I'm aware.
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Re: ChillStreet
If Salty Dog moves to a real berwery, I will give them a chance, but until that day, I am going to stick with real breweries who actually go through the whole process of milling/mashing/boiling etc
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Re: ChillStreet
Next year I'm opening a bakery using Pillsbury dough
On Tap:
Falconers Galaxy IPA
Simcoe SMaSH
Topaz SMaSH
Cranberry Rye Saison
Monde Souterrain (Dark Saison)
Falconers Galaxy IPA
Simcoe SMaSH
Topaz SMaSH
Cranberry Rye Saison
Monde Souterrain (Dark Saison)
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Re: ChillStreet
Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha haha!!!! Fucking perfect!sleepyjamie wrote:Next year I'm opening a bakery using Pillsbury dough
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Re: ChillStreet
I consulted at Keltic Brewing to help the poor fuckers out for a few months after their brewer was arrested for child-porn. I don't really recall exactly when that was, 2005 or 2006 maybe.
They were an all-grain brewery, however they only ever really made 1 beer. It was brewed with a 2-row base with about 15% or more of fermentables coming from dextrose. The finished beer was then dosed with varying levels of Sinamar syrup to make their Red ale, Brown ale, Stout etc.
They were never doing, or trying to do what Chill St is, or Smart Brew for that matter. An outside entity basically rented their Brewhouse to make bag-in-box wort kits, they packaged and sold them to local homebrew shop networks and were the equivalent to Festabrew or Best Case kits. Noble Grape however, never carried them as they carried Festabrew only, so they were never available here in Halifax much at all.
That company ("Brewhouse" I think) ended up failing since they couldn't really rent the Brewhouse often enough to produce enough product to break even. The product was in high demand, and they never did meet that demand. The plan was to use Keltic facilities until they secured more funds to finish building their own faculty which they (obviously) failed at. They did manage to source used Brewhouse vessels out of Oregon and made the purchase.
The used copper-clad brewing system those fellas (Brewhouse) purchased in Oregon and shipped back to Truro was never commissioned. That system is now the current and recently opened Schoolhouse Brewing system, along with added stainless tanks to complete it.
The old Keltic Brewing system is the current Tatamagouche Brewing system, I originally set that one up and brewed on it for about a year when it was new in Winnipeg, in 1998.
Das' all I got, for now!
They were an all-grain brewery, however they only ever really made 1 beer. It was brewed with a 2-row base with about 15% or more of fermentables coming from dextrose. The finished beer was then dosed with varying levels of Sinamar syrup to make their Red ale, Brown ale, Stout etc.
They were never doing, or trying to do what Chill St is, or Smart Brew for that matter. An outside entity basically rented their Brewhouse to make bag-in-box wort kits, they packaged and sold them to local homebrew shop networks and were the equivalent to Festabrew or Best Case kits. Noble Grape however, never carried them as they carried Festabrew only, so they were never available here in Halifax much at all.
That company ("Brewhouse" I think) ended up failing since they couldn't really rent the Brewhouse often enough to produce enough product to break even. The product was in high demand, and they never did meet that demand. The plan was to use Keltic facilities until they secured more funds to finish building their own faculty which they (obviously) failed at. They did manage to source used Brewhouse vessels out of Oregon and made the purchase.
The used copper-clad brewing system those fellas (Brewhouse) purchased in Oregon and shipped back to Truro was never commissioned. That system is now the current and recently opened Schoolhouse Brewing system, along with added stainless tanks to complete it.
The old Keltic Brewing system is the current Tatamagouche Brewing system, I originally set that one up and brewed on it for about a year when it was new in Winnipeg, in 1998.
Das' all I got, for now!
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Re: ChillStreet
Forgot about that part.NASH wrote: ↑Sun Sep 17, 2017 6:01 pmThey were an all-grain brewery, however they only ever really made 1 beer. It was brewed with a 2-row base with about 15% or more of fermentables coming from dextrose. The finished beer was then dosed with varying levels of Sinamar syrup to make their Red ale, Brown ale, Stout etc.
Ah, didn't realize the "Brewhouse" part of it was contracted out.NASH wrote: ↑Sun Sep 17, 2017 6:01 pmThey were never doing, or trying to do what Chill St is, or Smart Brew for that matter. An outside entity basically rented their Brewhouse to make bag-in-box wort kits, they packaged and sold them to local homebrew shop networks and were the equivalent to Festabrew or Best Case kits. Noble Grape however, never carried them as they carried Festabrew only, so they were never available here in Halifax much at all.
As for the rest, the interconnectedness of many of the old and new breweries around sure makes for some great stories.
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Re: ChillStreet
Great info and very interesting. Thanks Nash and BobbyOK
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Re: ChillStreet
Yes, thanks for setting the record straight on this piece of east coast brewing history.
At Bat: several Czech Pils
On Deck: Cream Ale
In the Hole: Kolsch
Clean Up: Tall Ships Ale clones
On tap: Propeller Pils, Festa Cream Ale
On Deck: Cream Ale
In the Hole: Kolsch
Clean Up: Tall Ships Ale clones
On tap: Propeller Pils, Festa Cream Ale
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