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Blog — update

FoamSlayer (Tandem Beer Release)

Posted by Rob Hern on

This week, we will be releasing our second tandem distance collab since COVID started. This isn’t a new idea to me; I’ve been playing around with brewing the same beer as another brewery for a while. The first example of this being our annual Barncat collab, Pulp. We also recently did something similar with the tandem release of Ohh LaLa and Ahh OuiOui in collaboration with Counterpoint. This one had an added twist, though: it was actually three beers released, not two... if you were brave enough to try some home blending. Honestly, I just think this is fun shit...

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Tasting Manifesto

Posted by Stuart Cooke on

It is with absolute, unbridled excitement that we present to you Short Finger’s tasting room. It’s definitely not a final product, but having been in the planning stages since long before Rob and Kat launched Short Finger out of their basement over three years ago, it’s finally feeling way closer to finished than not. I wanted to take a quick second out of your non-stop growing excitement for Pulp to introduce myself, and let you know what you’ll be able to expect, both this weekend as we launch our bar ever so softly, and also for the weeks and months...

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Zester's Elbow

Posted by Rob Hern on

As some of you are aware, we brewed Pulp again with Barncat Artisan Ales in early January. I won’t get too deep into the pain of zesting, so let’s just say that it was more than enough… particularly since we’re releasing two versions of Pulp this time around. The original recipe, first brewed at Barncat in 2017, and an SFBC tweak. Both beers were brewed the exact same way with the exact same ingredients + ratios. Barncat was kind enough to let me use their house yeast to ferment with, so even the sacch strain is consistent. As most homebrewers...

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Coming Down the Pipe

Posted by Rob Hern on

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;...

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3 Years in the Making

Posted by Rob Hern on

It happened. It feels like only yesterday that I was just hanging out in my basement, trying to hock hops and grain to the local neighbourhood kids. If you have been along for this ride you have seen me in many locations and at varying levels of stress (mostly dependent upon the supply of beer). The plan was to release this blog post prior to launching the bottle shop on Thursday, but things were a little busy and it didn’t happen. So it goes. If you were able to get out for the launch on Thursday, it was a crazy...

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