Barley Mowat 

Author Archive

Brewery Lounges

with one comment

The hot topic du jour in BC craft brewing circles is the City of Vancouver deciding whether or not to allow local breweries to set up and operate tasting lounges. Well, okay, maybe it’s not the hot topic in all of BC. Municipalities other than Vancouver have no issue with letting breweries sell you their beer. It’s just us lucky folks in No Fun City being told to, well, not have fun.

Paddy over at the VanEast Beer Blog has a great summary of all the details here(CAMRA also has you covered here). You should go read that and then, the next time you see his grinning bald head in public, buy him a Fat Tug. What Paddy is not admitting to online is that a lot of the progress here has been his doing. Sure, local breweries have absolutely been active, and the mayor appears to be on the side of good, but Paddy has been working the political channels non-stop in the interest of getting things done.

So what’s all the fuss about, then? If you didn’t click the link above it all boils down to this: earlier this year the BC Government made changes to the Liquor Act that would allow a brewery to sell, onsite, more than 12 ounces of beer to each client per day (as they are currently limited to). Sounds easy enough to implement, but the City jumped in the way and insisted on the additional requirement of a Liquor Primary License for breweries that want to sell that second tasting glass of beer.

Liquor Primaries, in addition to being notoriously difficult and expensive to obtain, are not allowed in industrial zones in Vancouver which–you guessed it–is where all the breweries are located. And thus a Catch-22 was born: you can either brew the beer or sell a 13th ounce per day, but not both. It should be noted that this is all the City’s rules–the Province indicates that no Liquor Primary is required at all. Since the Province are the ones that make up the rules in the first place, you’d think their opinion would matter, but I guess that’s why we don’t get politics.


It’s mostly just the hug fights during parliament that confuse me.

For what it’s worth, Mayor Gregor Robertson appears to be quite supportive of the latest batch of craft breweries, even going so far as to tweet “Working on new regs to allow tasting lounges + more support for #Vancouver’s #craftbrew industry”. If the story holds, we should seem some progress in May. Of course, I trust politicians about as much as I trust that my $5 handed to the sketchy street guy is really going to food (if anything, he seemed even “hungrier” when he came back 90 minutes later and asked for more).

The one thing that keeps politicians honest, though, is the public eye. So tweet away at Mr. Mayor (@MayorGregor) and let him know that walking into a brewery and being able to try more than half of a single beer is something you’re keen to do in Vancouver.

Written by chuck

April 21st, 2013 at 5:08 pm

Phillips Twisted Oak 2 and Double Dragon

without comments

Another month, and Phillips brings us another couple seasonal releases, and I’m happy because one of those is their next Twisted Oak Stillage release. To recap, Phillips decided to create a series of barrel-aged beers with no names. First was a Scotch Ale that was all about the oak and not so much about the scotch, and now we have a Red Ale. If the first was anything to go on, this one should be good.

Twisted Oak Stillage Red Ale takes normal barrel ageing and adds a twist. This isn’t aged in old wine barrels, or even old whiskey barrels, but rather old rum barrels. Notably, the identity of the rum that was in the barrels previously is not revealed, but the mere fact it was in a barrel at all rules out the lower end mixer varieties.

Tasting notes:

Twisted Oak Stillage Red Ale

Enough speculation, though, is it any damned good? Yes, yes it is. First off, this is a very pleasant red ale. Even though 6.8% strays a bit into Imperial territory, it’s not a harsh or off balance product. Throw on the barrel aging and we get something more complex, and unique.

NOSE Sweet caramel/toffee backed by rum. The rum isn’t over-powering, though. A hint of oak rounds it out.
APPEARANCE Translucent brown with a hint of deep reds; thin white lingering head. A pretty beer for sure.
TASTE The caramel/toffee is definitely first, with the rum perceived more as a faint alcohol burn. The oak is a bit harsh (providing a rough tannic bitterness), but not unpleasant.
SHOULD I BUY IT? Definitely.

Double Dragon Imperial Red Ale

With Twisted Oak comes this year’s Double Dragon Imperial Red, practically begging for the side by side comparison. Yup, they both have “red” in their names, and that’s about where the similarities end. At 8.2% Double Dragon rules out even being brewed from the same recipe as Twisted Oak, and it shows.

NOSE Thin malt, some cereal, bittering hops.
APPEARANCE Deep Auburn; persistent cream head.
TASTE Highly boozey. Decent malt with some roast character. The bittering hops are evenly applied, but in the end it’s struck through with that Phillips metallicness that ruins so many of their beers.
SHOULD I BUY IT? Nope. Buy Twisted Oak instead. Phillips has just managed to cannibalize their own sales.

Coles notes:

Brewery Phillips
From Victoria
Name Twisted Oak Red Ale Double Dragon
Style Red Ale Imperial Red Ale
SOA Now Bronze n/a
SOA Potential n/a; table beer
Drink Now Don’t
Pirate friendly? Yaaaar! Avast!
Availability Most LRSs
Cost $7.00+ per 650ml bomber
Similar Beers (you can buy) None. It’s pretty unique. Lighthouse Siren… if you can find it
Chuck says Moar please. Less please.


Please continue to screw around with barrels.

Written by chuck

April 17th, 2013 at 2:47 pm

Posted in Beers

Tagged with

Beer in Bolivia

with one comment

So, you’re in Bolivia; after quickly confirming that you haven’t (yet) been kidnapped and held for ransom, you decide that, since you’re here, you might as well check out the local craft brewing scene. First, you take a few minutes to review the myriad poor decisions in your life that led you to conclude that a beer tour of South America was a grand idea. Once you’re done, though, you can take some solace in the fact that it really isn’t as bad as you might think.

And that’s my summary. Honestly, “not as bad as you’d think” is a perfectly valid take-away for this whole post. If you’re in a hurry, just stop reading here and you’ll have about the same knowledge as the poor bored schmuck who just kept on readin’ to the end.


This attitude works for things other than beer. Seriously, did anyone actually watch this movie?

Before going into detail about Bolivian beer, some background is in order. The South American palate is a thing of wonder. In particular, these people love their foodstuffs sweet, perhaps even more so than Americans. Virtually everything that can be stuffed in your food hole is spiked with sugar to broaden its appeal. Here are some examples of things I actually encountered in South America to drive home this point:

  • A 6oz cappoccino, which already had sugar in it and whipped cream on top, was served with not one, not two, but three large sugar packets
  • Major brands of pop (Coke, etc) are sweeter than their sickly sweet North American counter-parts
  • Said major brands of pop are sold in 3 litre bottles, which themselves are bundled together into triplets, making for 9 litres of diabetes sauce in one convenient package. One of the three bottles is always Orange Crush
  • The most popular local beer style is known to us as “Caribbean Lager”; these insipid pale lagers have extra sugar added after fermentation to eliminate any lingering hops bitterness
  • The local soda makers, though, cater even further to the mighty gods of tooth decay, producing a drink that is so viscous with sugar that it pours noticeably slower (eg Inca Cola)
  • Bread, of all things, is sweetened. I mean, why?
  • Normal mustard is sweetened to the point of being indistinguishable from honey mustard
  • Many grocery store items contained both sugar AND artificial sweetener on the ingredients labels
  • A stout was described as “incredibly bitter–almost undrinkable–like all true stouts.” It was the maltiest, sweetest stout I have ever consumed

Wait… a stout? In South America? Sure it was effectively molasses in a glass, but damned if it wasn’t an actual stout brewed with actual ale yeast, pouring black with a tan head. I almost forgot where I was.


But then I saw the quality craftmanship of the building’s electrical wiring outside, and it all came back to me.

That’s the thing about Bolivia. Unlike most latin countries on this side of the Atlantic, cerveza doesn’t just come in one flavour produced by one brewery. Bolivians are fiercely loyal to their towns, to the point that each individual city has its own regional brewery. Locals proudly tell you that their local brewery produces the best beer in Bolivia and that all the others are crap. The fact that all these beers are nearly indistinguishable macro shit somehow has escaped everyone’s attention (and often they’re produced by AB-InBev anyway, so the jokes’ on the locals).

Even so, there are a few gems scattered throughout. Here is my Big List of Bolivian Beers. Each of these breweries typically produces a couple lagers, a bock, and a black version. Don’t let the names fool you, the Bocks are really just lagers with a shit tonne of sugar dumped in. The “Blacks” are the same, only with some kind of chemically-derived molasses-substitute crammed into the bottle.

Regionally produced Macros (aka skip)

Huari – AB-InBev, La Paz
Paceña – AB-InBev, La Paz
Taquiña AB-InBev, Cochabamba
Sureña – Semi-independent, Sucre
Potosina – Semi-independent, Potosi

Interesting or curious beers (doesn’t mean good)

Saya – Brewed by an American hostel near La Paz, these beers solidly rank as “significantly better than the local dreck, but still awful”; it’s hard to find, but if you see it jump on it
Judas – An imperial pilsener with shocking (for Bolivia) balance. Drinkable, but only decent by comparison to the other offerings. Brewed in La Paz, it loses some of its appeal (and carbonation) when consumed at lower altitudes.
Reineke Fuchs – A quasi german brew pub with two La Paz locations. A few options are available, but all are much sweeter than their German progenitors, even if less so than typical Bolivian beer (resulting in the above warning about stout on the menu)
El Inca – Produces a few variants, but one of which is Authentica. It’s a deliberately under-attenuated malty ale, so sickly sweet that I doubt I could finish it even on a dare
Lipeña – Here we go. This beer qualifies as “good” and I don’t just mean “good for Bolivia.” Brewed entirely with quinoa instead of barley, the result is reminiscent of a cloudy witbier with a unique grain flavour. Oh, did I mention it’s freaking bottle conditioned? Hands down the best beer in Bolivia.
Ted’s Cervezaria – I only saw the briefest mentions of this beer, as anyone that had it on their menu was curiously out. Rumour has it they make a decent red ale (Roja)

So there you have it: the official Barley Mowat guide to yet another Latin American country’s beer. I think I should start a write-in campaign to convince Sharon to go to Belgium next year…

Written by chuck

April 12th, 2013 at 3:32 pm

Posted in Beer and You