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Coming Down the Pipe

Written by Rob Hern


Posted on September 17 2018

I have been meaning to write this blog post for the last two weeks but, well, time flies. Few things on the go. [Editor’s Note: I (Kat), have also been meaning to post it for almost a week but, well… you know.]

Starting September 21st, we will be releasing our first IPA and DIPA. HeyZeus and WWHD are both big, double dry-hopped monsters. Our in-house Tropical IPA yeast is ripping, currently dropping both beers down to 1.002 and I am loving it. They are both borderline Brut IPA’s. I have had enough of these nonsense hoppy beers riddled with lactose; give me hop bombs that are dry. We will be releasing a very small amount of each of these in bottles at the shop. The rest will be sent out in draught to bars. October is going to go back to our regular sour releases, except that all three releases are conditioned with Brettanomyces - including a new version of Apricot Short Shorts that is conditioned with Brettanomyces harvested from a traditional Berliner Weiss, courtesy of Richard at Escarpment Labs.

Speaking of yeast and bacteria, it’s on to the weird bad news front. It was not an easy decision to make, but we will no longer be carrying White Labs. White Labs was the yeast that I started brewing with as a homebrewer, but it is time for them to go. If you have talked with me at the shop, I am quite open about the fact that if a product is inadequate or crap, I will no longer carry it. I would rather tell you that I’m sorry than sell you something I can’t get behind. I am not going to get into the details but will leave it at this: I no longer trust White Labs and I have too much respect for yeast and the homebrewers who shop at SFBC to sell them a product that is not respected by the people who sell it.

Thankfully, there’s a good side to this yeast talk. We are working with Guelph-based Escarpment Labs to ensure that we have ample supply of their freshest, healthiest yeast that is shipped from a whopping 25km away rather than 4,000km away. We will also be increasing our Omega inventory, as I use a lot of Omega in the brewhouse. And, of course, we will continue to bring in Bootleg Biology whenever it is available. So, good and bad news on the yeast front but still lots of liquid yeast pitches available. Personally, I would rather support small businesses that actually care about the people using their products.

Finally, the wrap-up. Our Funks Homebrew Competition is fast approaching. Best of luck to everyone who is getting their submissions together. The bottle drop deadline is 4:00pm on Saturday, October 13. Since we’ll be starting judging that night, no late submissions will be accepted. [Editor’s note: HUGE thanks in advance to everyone who is able to get their beer in ahead of the deadline]. We will be doing our Award Ceremony at Jane Bond on Sunday, November 4, from 1-4pm. This event will be the first official Short Finger Bar Takeover. Instead of a traditional tap takeover, the full bar list will be curated by SFBC and, on top of that, Stu and I are going to be working the bar. The full tap list will be leaked prior to the event. As usual, winners will be announced and prizes & feedback will be available for pick-up.



  • Way to be supporting local!

    Also, this curated tap takeover with Rob and Stu behind the bar sounds like a very wonderful thing.

    Posted by Seth Ratzlaff | September 17, 2018
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