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Blog

Kickoff: Saying goodbye to KW's best basement bar (not in a basement)

Posted by Rob Hern on

It kind of just happened this week and it made me sad. Kickoff is  … done. This Wednesday I sat in my walk-in fridge bottling the collab beer I did with Bill and I was just sad. To be honest, it has always upset me that Kickoff didn’t get the love it deserved for being a unique bar in Kitchener-Waterloo. It's getting better, but we are still starving for bars that are not cookie-cutter shit holes. When SFBC first started sending beer to bars, it was on the list of 4: Kickoff, Arabella, Jane Bond, and the Elbow. The best...

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Want to Homebrew?

Posted by Mike MacKinnon on

Well, I doubt even Punxsutawney Phil could have predicted a Spring such as this one. What can I say? It hasn’t started in a way any of us could have imagined. I was in self-isolation for 14 days while poor Rob and Stu were working too hard. To say the least, it was a trying time for everyone involved. Fortunately, I was lucky to spend time with my loving family and made some memories that will last a lifetime. I was also able to watch some people pick up new hobbies and practice old skills on social media; started re-familiarizing...

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Kveik “Lagers”

Posted by Kat Rogers-Hern on

Hi, I’m Matt (Founder of Reverence Barrel Works) #plug. Rob asked me to write a little something about kveik and “lagers,” so here it goes: Way back at the tail end of 2016, the beer geek world was hearing a new word. Kveik, a magical, super fast and super powerful farmhouse yeast from Norway. Cool! I thought to myself. I was big into brewing saisons/"farmhouse" ales, so I messaged the fine folks at Escarpment Laboratories #plug. Richard got back to me rather quickly and gave me some for free! An amount equal to the amount of yeast found in bottle-conditioned...

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Let Your Beer Breathe!

Posted by Stuart Cooke on

Back in the summer, I had the chance to make it down to Holy Waters (huge thanks to Paradise Grapevine and Escarpment Labs). Rob and I split our days: he went to the beer day and I went to the Wine Symposium. There are a lot of aspects of the new (read: very, very old) traditions of natural wine making that mirror how we make our beer. Natural wine makers treat their fermentations the same way lambic producers do, relying on the yeast and bacteria in the environment and on the skins of the grapes for fermentation. But, it was...

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Grape Ale Experiments

Posted by Kat Rogers-Hern on

“Hey Mike. What do you like brewing?” This is probably the most common question that I get working in a homebrew shop (other than, "When are you getting more Oslo?"). My answer is pretty much the same as every other homebrewer's: whatever is tickling my fancy at the time. I am pretty lucky in that I get to try a lot of beer and have access to some great stuff, so I like to play with whatever my current obsession is when I set out to brew. Although I do have a few beers that I will fall back on to make sure...

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