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Hey Team,

I'm Jake Saunders, I'm sure I've met quite a few of you guys, although I have no idea who's who here on the forums. I brew (and serve) beer at Rouges Roost under the guidance of Lorne Romano. I also brew Beer at home. The rest of the time I drink beer. Right now I'm working on nailing a classic Vienna Lager and an English style double IPA (how much fuggles can I jam in there without it getting tannic and vegital? Only one way to find out!)
Pleased to meet you fellas, I love to talk about and drink beer, so if you happen to come round the pub be sure to introduce yourself, first one's on me!

Welcome, Jake. I may be by tomorrow afternoon.

So what's the latest rumors on that building coming down?

I don't get to Rogue's often enough, perhaps that will change this year.

Welcome. Might be by tomorrow afternoon. Definitely spending some time at the Quarterdeck tomorrow evening!

It's always great having people brewing professionally contributing here.

@ The mysterious Mr. X - When I started working at Rogues six years ago everybody told me to keep looking for other jobs because the building was about to be torn down. It will happen, the plan is to demolish the whole block and build condos with retail on the street level, but right now we're expecting at least two more years, and they've been saying two more years for seven yeas now. The banks (BMO and TD) have been holding everything up. In order to get TD to give up their place the building owners had to build them a new bank down the street. From what I understand (and nobody tells me anything) the same thing is going to happen with the BMO. They're going to demolish the building that Winsby's (shoe store) is in and build a new BMO one block down. That process hasn't even begun but when it does the writing will be on the wall. I can't wait. We're planning to move which will (hopefully) mean a long overdue expansion of the brew house. Right now it's like working in a closet.

@ Vgoreham - I'll be working downstairs tomorrow evening, drop by and introduce yourself please! I'll get you to drink an experiment we've been fermenting on Belgian yeast. We're planning on doing some Belgian beers in the fall so we're trying to get handle on ester profiles, any feedback from your refined pallet would be appreciated.

Cheers!

I'll have to swing by. Will you be serving or brewing?

My pallet isn't as refined as some here, but I know what I like and what I don't like and can give you that much .
This city is sorely lacking Belgian styles, so it's certainly exciting you're brewing some. I hope they're not at the expense of the barley wine, however - been my favourite Rogue's brew for the last 3 or 4 years.

Is there any Kolsch left on tap?

JakeSaunders wrote:When I started working at Rogues six years ago everybody told me to keep looking for other jobs because the building was about to be torn down. It will happen, the plan is to demolish the whole block and build condos with retail on the street level, but right now we're expecting at least two more years, and they've been saying two more years for seven yeas now.

LOL. We've been hearing a similar story in Musquodoboit Harbour, longer than I've lived here (11 years). Sobey's was supposed to build a new store in the village, and obviously had an option on the land where the Harbour Fish & Fries still is. It got so far that two summers back, the proprietor of HF&F cleared land to build or move his existing building to. And that's as far as that's gone...

I was wondering what the story was about the TD move, though.

sleepyjamie wrote:Is there any Kolsch left on tap?

Nope.

JakeSaunders wrote:When I started working at Rogues six years ago everybody told me to keep looking for other jobs because the building was about to be torn down. It will happen, the plan is to demolish the whole block and build condos with retail on the street level, but right now we're expecting at least two more years, and they've been saying two more years for seven yeas now.

That's pretty much what I've been hearing for the last decide so I laugh whenever someone adamantly claims it's going to happen soon.

derek wrote:We've been hearing a similar story in Musquodoboit Harbour, longer than I've lived here (11 years). Sobey's was supposed to build a new store in the village, and obviously had an option on the land where the Harbour Fish & Fries still is.

Sobeys got permission for that store back in the 1990s, and for another one in Timberlea about the same time. Neither was built so the development agreements would have long since expired.

JakeSaunders wrote:@ Vgoreham - I'll be working downstairs tomorrow evening, drop by and introduce yourself please! I'll get you to drink an experiment we've been fermenting on Belgian yeast. We're planning on doing some Belgian beers in the fall so we're trying to get handle on ester profiles, any feedback from your refined pallet would be appreciated.

May I volunteer for that taste test? I love Belgian yeasts. I Some of us were there yesterday but didn't see you.

KMcK wrote:

derek wrote:We've been hearing a similar story in Musquodoboit Harbour, longer than I've lived here (11 years). Sobey's was supposed to build a new store in the village, and obviously had an option on the land where the Harbour Fish & Fries still is.

Sobeys got permission for that store back in the 1990s, and for another one in Timberlea about the same time. Neither was built so the development agreements would have long since expired.

It's way more complicated than that. That development agreement must have already expired when I first moved here, because there was a public hearing in 2002 or 2003. There has to have been a second development agreement since then, but the actual development was supposed to have happened last year, so it may have expired by now, too.

Is there any Kolsch left on tap?

That's long gone, sorry man. We're making a German Pils with the same Hersbruckers next week though, but it won't be on tap for a while...

May I volunteer for that taste test?

If you catch me at the bar soon you're more than welcome to it, I think Lorne's planning to dump the last 30 litres in a keg of sour cherries, if we can find some cheap, otherwise raspberries...

JakeSaunders wrote: If you catch me at the bar soon you're more than welcome to it, I think Lorne's planning to dump the last 30 litres in a keg of sour cherries, if we can find some cheap, otherwise raspberries...

Stirling in Wolfville has 8lb pails for $24. A couple of those in a keg would be nice.

Nice meeting you Jake, I'll have to swing by some day it is less busy for a longer chat. I'll certainly volunteer to taste the next experiment (assuming you're going to try a lower fermentation temp?). I'm sure that yeast can get the character you want, if you can get it a little more dialed in. I'm rooting for you to get the sour cherries, that'd probably be pretty tasty.

It seems like you're bringing a little energy to the brewhouse, which I think is a good thing.

Stirlings is out of sour cherries....only a couple 2# (expensive) left....

Welcome aboard buddy!

Welcome