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Funks Wrap-Up: Traditional Brewing?

Posted by Rob Hern on

Judging this year’s Funks competition has me thinking about “traditional” brewing styles and techniques. I think people easily forget or often don’t even know that the so-called weird beers that are considered unconventional styles in modern brewing often have deep roots in traditional (read: old school) brewing. Some of them very much so, like Chris Luderitz’s Best of Show winning Berliner Weisse. It was fantastic. It is true that sour styles like Berliner Weisse and Gose are easily found in brewpubs across Canada and the states at this point, but what about some of the other sour and funky styles?...

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Head in the Cloud (City)

Posted by Rob Hern on

It is Sunday morning before Lando day and I have a huge list of things that I need to do, but then again I always do. Honestly, the last thing I want to do right now is cut more fridge panels for the second walk-in so I am going to procrastinate and write a blog post… a short one. I want June 20th’s Lando Day, which is our 4th birthday, to be an anniversary but also SFBC’s own day of thanks and appreciation. Appreciation for what we have accomplished with so very little. When I look at what we have...

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Confused Yet?

Posted by Rob Hern on

Our Lando project can get a bit confusing. Let's be real, SFBC can be a little confusing in general. In his most recent blog post, Rob takes a stab at explaining the process of producing our oddly named batches of this ongoing sour Saison. While he's at it, he rants a little about our lack of flashing lights. 

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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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