Picaroons – Timberhog Irish Stout



I’ve actually rather enjoyed taking the opportunity to write some more reviews of beers. It gives me a good opportunity to read through style-guidelines and gets me excited about new beers to try in the future.  With that, there is another beer that has recently arrived on shelves here in Manitoba and it comes from my hometown of Fredericton, New Brunswick. That beer is Timberhog Stout from and the brewery is Picaroons.

Growing up in the Maritimes was pretty great. I visited the ocean pretty much every summer, enjoyed mild wet winters with close to 6 feet of accumulated snow, easy access to Montreal or Boston. What I enjoyed the most about growing up in New Brunswick was the people. We also had great beer. Some of my first beers came from Garrison and Moosehead. As I grew up, so did the beer tastes of the community in Fredericton.

The brewery

While I’m hard pressed to choose a favorite brewery, these guys have a really firm place in my heart. It’s likely because I’ve grown up with them and the fact they come from my hometown.  They originally brewed their first beer in 1995.  They pushed too hard too fast and eventually went out of business in 1999.  This was a pretty big blow to the craft beer scene in NB.

Picaroons didn’t stay down. In 2001 they got back up on their feet and started brewing again. This time taking it slowly, using bigger bottles (500ml bottles) and keeping distribution close to home. Eventually they started making their way into pubs around the city, expanding distribution and growing their selection of beers.

My brother over at Beer Toronto interviewed the owner and brewmaster Sean Dunbar back in 2013. Rather than reiterate all of the good information he got, take a look at his write-up.

In 2014 Picaroons proudly became a certified Benefit Corporation. B-Corps are for-profit companies certified by the nonprofit B Lab to meet rigorous standards of social and environmental performance, accountability, and transparency. In a nutshell, B Corp is to business what Fair Trade certification is to coffee.

We’ve had a few beers from Picaroons show up on our shelves here in Manitoba. We’ve got their Irish Red and their Yipee IPA and now we’ve got their Timberhog Stout. I really hope we might see more come our way, including my favorite Feels Good Imperial Pilsner.

The Style

Stouts are a dark beer made using roasted malts or roasted barley, hops, water and yeast.  Traditionally the term stout was used to describe the strongest (most alcoholic) porters, typically around 7-8%, produced by a brewery.  The reason for the name ‘stout’ was because these strong porters were often sold in stouter bottles than the standard porters.  This gave them the nickname ‘stout’ which eventually became the term used to describe the style of beer.

There are numerous styles of stouts ranging from Dry Stouts, to Porters, and Oyster stouts and my favorite Imperial Stouts.  While they had lost popularity in the early 20th century after the First World War, they have started to have a bit of an upswing due to the growing popularity in craft beer and breweries.  Stouts are very versatile allowing for a lot of creativity in adjuncts and flavouring and you can see a number of craft breweries doing stouts quite regularly.  Higher alcohol stouts also often age well making them a wonderful cellaring beer.

The Review

ABV – 5.0%         IBU – 29

Appearance – Black as ink with a good 1 finger of persistent tan head.

Smell – Roasted malt, caramel and toffee and sweet bread

Taste – Nice flavours of molasses, toffee, coffee and cocoa that come through especially as the beer warms up. The combination of these flavours really blends well with the dry finish and the slight bitterness. If anything, it’s a little bit sweet.

Mouth Feel – Oily mouthfeel with good carbonation and a medium body. Finish is dry with a bit of bitterness. The finish is nice to contrast the sweet notes in the taste.

Overall Thoughts – Good combination of flavours and finish. Molasses, toffee, coffee and cocoa bring a really nice flavor profile along with the dry bitter finish. The balance is certainly there as are the dark malts and other expected flavours. As I said, if anything, it is a little sweet.

Do I like it? – I do enjoy this beer. While I think it’s better when I can get it from the source, I’m excited to see Picaroons making its way out here. It’s a taste of the Maritimes and of my hometown and each time I drink one of these I get a twinge of nostalgia.

Barn Hammer’s Beers

Barn Hammer

It’s been a while since I’ve followed up with the folks over at Barn Hammer to see how they are doing. They are still in the midst of construction and so I wasn’t able to pop down there to talk to them. I hope to be able to once things have calmed down.  It should mean the space is looking closer to completion, that they are closer to being ready to brew, and that they are less stressed.

One of the things that has happened since I last spoke to Barn Hammer is that they’ve officially announced their core beers.  It’s been a fun time watching them tweet about them over the past weeks and seeing the fantastically designed logos.  So, while this isn’t a full and complete update on Barn Hammer, I wanted to make sure that you are up to date.

While I don’t know much about the particular versions of these beers being produced by Barn Hammer, I’ll give you an idea of the style. Overall I am pretty excited to give them all a try.

BH - Lousy Beatnik

First up we have the Lousy Beatnik Kellerbier. Also known as a Zwickelbier it is a German style that is typically not clarified or pasteurized.  The term Kellerbier literally translates to “Cellar Beer” referring to the cool lagering temperatures.  The origins of this style date back to the Middle Ages.  Compared to more traditional lagers, Kellerbiers tend to contain more of their original yeast. Essentially this is a German Lager.


BH - Granpas Sweater

A variation of the Stout style that developed in the late 1800s. Some brewers in England would throw a handful of oatmeal in to their grist and call it a “healthy” oatmeal stout for marketing

Generally, between an Irish Stout and a Sweet Stout on for sweetness, there are numerous varieties which can go from very dry to quite sweet. Level of bitterness also varies in this style.

The use of oatmeal can create a silky mouthfeel and richness of body, while a large amount of oatmeal can result in a fairly intense, almost oily mouthfeel.

BH - Sneak Belgique

A 400-year-old Belgian style of beer that died out in the 1950s and was later reviewed by Hoegaarden. This style has grown in popularity due to its ability to carry some nice spice and fruit notes and its refreshing nature. Typically, a bit of peppery notes, perfumy coriander and citrusy notes.

This style is overall a refreshing, elegant, tasty, moderate strength wheat based ale.

BH - Saturday Night Lumberjack

This fourth beer, which reads Pale Ale, has recently been updated, though not with such a beautiful picture, to be a Double IPA.  Brian, the brewmaster, decided to try making this as a double IPA and it was a hit. So, they decided to make that as their fourth beer instead of this Pale Ale.

The style, a Double IPA, is a beer that is an American craft beer invention that began in the 1990s. The adjective “Double” really doesn’t mean anything other than this beer is stronger than a regular IPA. You will see “Imperial” used quite regularly as well. It’s the same style.

The style should be intensely hoppy and fairly strong with an IBU (international bitterness unit) range of 60-120, an ABV of between 7.5% and 10% with a lighter colour. Drinkability of the style is important and it should be well balanced with strong malt backbone and residual sweetness.

7th stab red aleThe fifth and final beer has been announced and it is a red ale.  The beer is called “Seventh Stab” red ale because it literally was their seventh stab at making a red ale.  I know in speaking with the brewmaster Brian Westcott, that it was tough to get it tasting how they wanted while still being “red enough.  At the end of the day, they got the right balance and so, 7th try is the charm.

While not indicated, the style is most likely that of an Irish Red Ale.  While Ireland has a strong brewing tradition, the Irish Red Ale is really a variation on the English Bitter with less hopping and a bit more roasted malt added for colour and sweetness.

This style of beer is easy-drinking with subtle flavours of caramel, toffee and a bit of a grainy texture on the palate. There are certain versions of this style that will emphasize the caramel and sweetness of the malt  moreso than others.  It’s important to mention that there are many variations that exist within this style.  While a more traditional style will have less of a hop profile, there is an emerging version in the craft beer scene that is more hop forward with a higher ABV.

To end this post, Barn Hammer also has some Merchandise available should you wish to pick some up and support them as they build their brewery. You can represent a new craft brewery around town in a nice T-shirt or toque.

BH - Merch

Each of the items is $25 including tax and they are accepting cash or cheque right now.  If you’d like something, you can contact them here.

Brews Brothers Vol. 2


Tonight, April 18th at Barley Brothers Stadium, The Parallel 49 Brews Bros Vol. 2 Launch Party is happening.  This event will be starting at 6 pm. Come down and say hello. I’ll be there.

All 12 beers from this collaboration pack will be on tap down at the Stadium location of Barley Brothers (Pembina Highway location).  As this is a launch party for the collaboration pack, it means we will be seeing this 12 pack show up in liquor marts here in Manitoba.  The list price is $29.99 ($5 cheaper than last year) and more details about quantities at Liquormart locations can be found here. The 12 pack will be arriving on April 20th.

If you’re wondering, “what beers are going to be in this 12 pack?” or “what will I get to try on the 18th?” Well, here is your answer:

Axe and Barrel – Paranoid (Oat Wild Pilsner)
Not your typical beer. Start with an Imperial Pilsner recipe, throw in some rice and Sorachi Ace hops, add Sake yeast and Brettanomyces clausenii, and just for good measure put in some oak spirals aged in Chardonnay and Sake. Don’t forget to finish it with lager yeast. Seem too complicated? No comment.
IBU: 68
ABV: 8.5%
Doan Brothers – Thunderstruck (Sticke Alt)
With origins in Northern Germany, this dark cool fermented ale has been turned up to 11 with some chocolate malt notes and a prominent noble dry hop. Continental Pilsner malt ensures a refined and highly drinkable beer that is deceptively strong.
IBU: 43
ABV: 6.0%
Barkerville – Run for the Hills (Golden Strong Ale)
A traditional Golden Strong Ale. Spicy and fruity yeast derived notes add a rush of Belgian character to this golden elixir. A healthy addition of sugar to the pale malt base results in a deceptively light body for a higher alcohol beer.
IBU: 31
ABV: 8.0%
Fernie Ridge – Spirit in the Sky (Havana Club Stout)
Inspired by Export Stouts and rum, the dark crystal malts and touch of molasses serve to remind the drinker of the later. Oak spirals aged in Havana Club 7-year old rum add another level of complexity to this surprisingly smooth drinking dark tawny ale.
IBU: 30
ABV: 6.5%
Bridge – Bat Outta Hell (Dark Helles Bock)
A Helles Bock that would infuriate any German beer traditionalist. A core of Continental pale malts book-ended with a touch of black malt to give it an imposing colour and a hearty dose of Hallertau Blanc hops to add a bright gooseberry aroma. A fruity malty lager that is surprisingly dark.
IBU: 28
ABV: 6.3%
Four Winds – The Boys Are Back in Town (Nectar-Face)
The love-child of Jerkface 9000 and Nectarous we’ve been waiting for. A wheat malt base kettle soured a la Four Winds, and late hopped with Mosaic and Ahtanum hops in the Parallel 49 style. A true marriage of techniques and ingredients results is a pungent dry-hopped sour.
IBU: 12
ABV: 6.0%
Cannery – Gimme Shelter (Apple IPA)
A snakebite inspired beer, using a witbier base fermented with a Saison yeast. Spicy yeast and floral citrus notes sit atop a light apple tinged wheat malt base. Dry hopped with Motueka and Citra because… well… why not?
IBU: 22
ABV: 7.0%
Hearthstone – Sympathy for the Devil (Black I.P.A.)
A rustic and uncomplicated Black IPA. Simcoe hops are made for a beer like this. A moderate malty base, a touch of Roasted Barley flavour, and a restrained ABV make this a beer you’ll be coming back to again and again.
IBU: 52
ABV: 6.5%
Category 12 – Comfortably Numb (Rye Old Ale)
A rich and malty ale with a substantial rye note was fermented with Brettanomyces lambicus to add a cherry funk. This all-malt beer uses earthy hops to balance. This beer doesn’t hide its alcohol or the spicy cherry character that it developed.
IBU: 44
ABV: 8.9%
Moody Ales – Purple Haze (Black Currant Sour)
Playing off of the woodsy resinous flavour of Black Currants, this American sour wheat ale hints at the summer to come. Brace yourself for this tart fruity treat that has perhaps the most stunning colour of any beer we’ve ever seen.
IBU: 8
ABV: 8.0%
Crannog – Suspect Device (Gruit)
A gruit spiced with organic heather flowers, juniper and dry “hopped” with fresh ginger. This mild rye ale focuses on the spicy ginger and juniper, reserving the heather for a background note to support the rich organic Munich malt base. Maybe hops aren’t necessary in every beer.
IBU: 0
ABV: 5.5%
Strange Fellows – People Are Strange (Hoppy Saison)
A classic Saison with a dose of rye malt to throw in some complexity. Taking advantage of the fruity herbal aroma of Opal hops and the spicy pepper notes from the farmhouse yeast. This is sure to be a thirst quencher.
IBU: 32
ABV: 6.5%

Parallel 49 will also be sending us Gypsy Tears and Jerkface 9000 in 473ml cans and a dry-hopped sour ale called Bodhisattva. Keep your eyes to the Liquor Marts new listing page.

It also looks like Manitoba Liquor and Lotteries will be doing the Coast to Coaster again and there are a couple of new breweries on board for this event. Fuggles & Warlock from BC as well as a German Pilsner and a French Schwartz Beer.  Keep your eyes open for this.

-Beer Winnipeg


Phillips – Sax in the Dark Sour

Today I’m going to take a stab at another beer that has recently arrived here in Manitoba. Phillips Sax in the Night Dark Brown Sour Ale.

This beer has quite the lengthy name. While we’ve been getting beers from Phillips for quite some time now (Their Double IPA Amnesiac seems to be a staple at the Liquor Marts) it is only recently we’ve started to get some of their seasonal releases.  It’s also only recently we’ve started to see more and more sour beers making their way onto the shelves of the liquor marts here in Manitoba.

About the Brewery

Phillips opened in Esquimalt BC in 2001. The brewmaster Matt Phillips, formerly the brew master at Spinnakers Brewpub and Wild Horse Brewing, had always been passionate about beer and dreamed one day he would be able to make beers he wanted to drink. In 2008 they moved the brewery across the bridge to downtown Victoria. This gave them space to grow and to produce new and interesting beers.

Sadly, there isn’t much information on their website about their brewing capacity.  A friend of mine from BC told me they are his “Picaroons”. Picaroons was the craft brewery I grew up with on the East Coast. I loved the beer they made; they were my first introduction to craft beer. So, if Phillips is that for British Colombians, then I say good work.

The beer I am trying today is a new release from Phillips. Released on March 14 from the brewery, we’ve just received it here in Manitoba. Be sure to check Liquor Marts’ listing page to see where you can find it. This is the second beer in their “Sour Notes” series, but the first we’ve gotten here.

This beer is a sour beer and it’s important to understand what that means. All clean beers are brewed using a genus of yeast called Saccharomyces. While there are a variety of different strains of this yeast, the Genus is the same. It is responsible for all clean brewed beers and has a big role to play in brewing sour beers as well. It is a fast-acting high IBU resistant yeast that is responsible for most of the alcohol production in beer, even in sours.

About the Style

What makes a sour beer? Well, that depends. There are two different ways a sour beer can be produced. The most common is controlled. This is where a brewer will specifically choose what he is going to do the beer to make it sour. The second way is to leave the fermenter open to the air and allow bacteria or wild strains of yeast access to your beer. This particular beer was produced using the controlled method, so that’s the one we will focus on.

In the controlled method, the brewer does something to the beer to lower its pH. This can be done by adding other strains of yeast or bacteria (Typically Lactobacillus or Brettanomyces or Pediococcus), by using an Acidulated Malt (this meets German purity laws) or by adding Lactic Acid (an acid produced by Pedioccous or Lactobacillus) or Acetobacter, a less common bacteria. Check out this blog from the American Home Brewers Association. It goes into detail about all these different strains.

This beer used Lactobacillus, a bacteria that acts similarly to a yeast by eating up the sugars in the wort (unfermented beer). Rather than converting the sugars to alcohol like our beer yeast, it turns them into lactic acid. The lactic acid lowers the pH of the beer rather quickly and gives the beer a sour but clean taste. It is most commonly used in sour German styles of beer Berliner Weisse or Gose.

While this style of beer is not a specifically recognized BJCP style, it falls under the Mixed-Fermentation Sour style, which is a variation of any base style of beer that has been soured. This particular beer is a Dark Ale that has been soured with Lactobacillus and aged on Grape Musts.



ABV – 5.0%

Appearance – Clear dark amber colour with a quickly dissipating head.

Smell – Smells musty, some red-wine notes, as well as some caramel and dark fruit notes. Some light yeast funkiness is present on the nose as well.

Taste – Nice tartness on the tongue with a subtle malty sweetness, toffee and caramelized malt.  It tastes almost like a lightly fouled red wine, but not necessarily in a bad way. There is almost no hoppiness to this beer at all.

Mouth Feel – Really forward carbonation with the bubbles almost frothing on your tongue as you drink. Good medium body and nice off-dry finish.

Overall Thoughts – The sourness is there, but not really. It’s not hard to drink. It is a decent offering in the style, but there are certainly better ones out there.

Do I like it? – After trying other sours that we’ve had in town recently, I had hoped for a good sour offering from Phillips as well. This one was underwhelming. While it isn’t bad and I enjoyed drinking it, I think I had my expectations high and this didn’t live up to them. Like always, I recommend people give it a try, but for me this one was just ok.



Black Bridge – Double IPA

I’ve been thinking quite a bit recently about whether or not I want to review beers on this blog. I’ve had a few people ask me if I could or if my site is a good place to read about different beers.

While I have reviewed beers in the past for the Craft Beer Advent Calendar, I haven’t really done too much of it outside of that. Given that we will soon have some new craft breweries opening up here in Manitoba and we seem to have a lot more new craft beers coming in, and as a way to help educate myself and others, I’ve decided to post reviews.

What I won’t be doing is giving beers a score anymore. I made this decision after my last advent calendar review. I want to provide people with information about the beer and what I think about it. I don’t feel I need to give it a score for that. So, what I am going to do is just give you information about the beers and whether I liked it or not. You can read a bit more about it on my about page.

So each review will be structured as follows:

  • Beer name, location, and style of beer.
  • Description of the style, origins and information about the brewery.
    • Appearance (Body, Colour, Head, Retention)
    • Smell
    • Taste
    • Mouth feel (Light, Medium, Heavy, Smooth, Coarse)
    • Overall thoughts
    • Do I like it (Yes or No) and why.

My hope is that my reviews will encourage you to get out and try new beers. Not all of my reviews will include this preamble.

The Review

Today I am going to review Black Bridge Brewery’s Double IPA. We’ve had their regular IPA! in our liquor marts for quite some time now and I’m excited to give the Double IPA a try. It just arrived in the city and you can find it around town starting on Monday. Right now It’s listed at Grant Park, but be sure to check its listing page at Liquor Marts to get details about where you can find it.

Black Bridge Brewery is located in Swift Current Saskatchewan.  They employ 5 full-time folks as well as two casual employees at their brewery and taproom. The name of the brewery comes from a local landmark, a black bridge, which is located in the south of the town. The bridge is rumored to be haunted and if you grew up in the area it’s something that you are likely quite familiar with.

The brewmaster, Clayton Stevenson, opened this brewery back in 2014 with his wife Kari. Originally it was just the two of them. Clayton had been a homebrewer for 10 years and had always wanted to open a brewery.  They run a 20 hectolitre system and have already made waves, winning a bronze medal for the Milk Stout at the Canadian Brewing Awards.

The style, Double IPA, is a beer that is an American craft beer invention that began in the 1990s. Craft breweries were trying to “push the envelope” on their beers and appease the hop aficionados who were growing ever more interested in the flavor and variety that this plant can provide. By the 2000s this style had become much more mainstream and provides a way for brewers to experiment and be creative with hops. The adjective “Double” really doesn’t mean anything other than this beer is stronger than a regular IPA. You will see “Imperial” used quite regularly as well. It’s the same style.

The style should be intensely hoppy and fairly strong with an IBU (international bitterness unit) in the range of 60-120, an ABV of between 7.5% and 10% with a lighter colour. Drinkability of the style is important and it should be well balanced with strong malt backbone and residual sweetness.

Black Bridge Double IPA

Black Bridge Brewery Double IPA
ABV – 8.5% IBU – 80

Enjoy as Fresh as Possible

Appearance – Light copper, a persistent thick foamy white head that leaves lacing on the glass as it dissipates. Great clarity especially for an unfiltered beer.

Smell – Very floral with hints of tropical fruit likely coming from the addition of Mosaic hops. Subtle grapefruit and piney aroma as well possibly from Chinook or Simcoe.

Taste – Great use of hops. Good floral notes, resin and spice as well as some really subtle hints of grapefruit. Strong bitterness, subtle malt that brings some pretty good balance to the beer. Good bitterness on the finish, not overly harsh.
Note: I quite enjoy hoppy beers. This one is fairly bitter and if you are not used to very bitter beers it might be harsher for you.

Mouth Feel – Medium body, smooth, good carbonation.

Overall Thoughts – Great use of hops in this double IPA, it’s got the strength of bitterness and ABV but it doesn’t taste overly strong. Good balance with the malt.

Do I like it? – Yes, I do like this one. I’m pretty impressed with the quality of this Double IPA. It tastes fairly fresh, which isn’t always the case for IPAs at our Liquor Marts. Very smooth, nice flavor. For the alcohol content of this beer it is dangerously drinkable. I enjoyed this one.



Happy New Beers Eve


Happy New Beers Eve!

If you loved beer, living in the United States between 1920 and 1933 was an incredibly sad time.  During this time prohibition had been in effect and it was illegal for any form of alcohol to be sold or consumed.

While we did have prohibition in Canada, which began in most provinces between 1916-1918, it was more short lived.  Most of the provinces had repealed their prohibition laws to allow for some sort of sale of alcohol by 1923. Many repealed their laws in 1918. Here in Manitoba, we kept the prohibition law on the books until 1923.

In Manitoba after 1923 there remained a fairly restrictive liquor act in effect until 1956. The act allowed only for the purchase of 24 quarts a week or 72 quarts of beer per month. Liquor could only be consumed at home and it was illegal to barter or transport alcohol. 10 rate payers could also stop the establishment of a licensed premise or a beer vendor and as we know Steinbach remained dry until 2008.

You can see a pretty interesting run down of liquor laws in Manitoba here.

Prince Edward Island kept prohibition on the books the longest. Their law remained in effect until 1948!

But why is it New Beers Eve? Well the beginning of the end started with the passing of the Cullen-Harrison Act on March 22nd, 1933. This legislation enacted the 21st amendment to the US Constitution which repealed the 18th amendment which had enacted prohibition. The 18th amendment had been in effect since January 17th, 1920.

Take a look at this newspaper page from the Chattanooga News from January 14th, 1920.

The legislation came into effect on April 7th, and so April 6th became an unofficial holiday in the United States, New Beers Eve. It’s said that upon signing the legislation Franklin D. Roosevelt said “I think this would be a good time for beer”.

This act also legalized the sale in the United States of beer with an alcohol content of 3.2%(by weight) and wine with a similarly low alcohol content.  With this percentage the argument was that it was too low to be intoxicating. Still it did allow for states to have some control over their sale of alcohol. In fact many states remained dry for years with the last one dropping prohibition in 1966. To this day there are still some dry counties which prohibit the sale of alcohol. You can see where liquor laws stand now in states here.

And so, on the first New Beers Eve, April 6th, 1933, people lined up outside of breweries and taverns, who could legally open their doors at Midnight on April 7th, to enjoy their first legal beer in many years.  Franklin D. Roosevelt even took part in the celebrations and is said to have had a wagon drawn by Clydesdale horses bring beer up to the white house on April 7th, 1933. New Beers Eve also precedes another unofficial holiday, National Beer Day, which of course is every April 7th.

So, enjoy your day and enjoy your eve, let’s help our neighbors to the south celebrate the end of their prohibition. After all, those of us in Manitoba had 10 more years of beer then they did.

Bar at PEG Beer Co. Open

PEG Complete 2

I had the opportunity to attend the soft opening of PEG Beer Co this past Thursday (March 31st, 2016). To be able to be in the completed space was pretty surreal. After my visits to the space and seeing it in progress, it has been quite a transformation. Given that the team at PEG had spent a year in the planning, a year in the building, and now the doors to the one of first of the new craft breweries in Winnipeg is on its way to being open.

Right now only half of PEG Beer Co has opened its doors to the public. I say half because the brewery is still not operational. Nicole said that they hope to be able to start brewing in the next 3 weeks. All of this is dependent on the permits and getting the official go ahead to start brewing. Once they do, they should have their first beers ready in 4-6 weeks. These I am looking forward to tasting and reviewing.

PEG Complete 5

There were certainly some hiccups at the soft opening. The servers are still getting a hang of everything going on, they were working incredibly hard, and there is no PEG beer to enjoy. Instead, the brew pub has a list of beers that it is getting from the Liquor Marts and selling. They are certainly choosing some great beers which is nice, but I am much more anxious to get into the space to enjoy the beer that they will be producing themselves. Their guest beer list is here. It seems to be changing as they get new product into the Liquor Marts.

The food menu is quite diverse and provides some interesting options for patrons. From charcuterie, house-made bread and jams and flatbreads all the way to whole chickens, stuffed trout and ham served family style, there is an eclectic selection of food.  For me, I think I’ll be mostly sticking to the smaller fare. You can, of course, check out their menu here and decide what you think you might most enjoy.

For now, PEG is open Tuesday-Saturday from 4pm-11pm. I’d encourage you to get out and support them. It isn’t easy to open a new restaurant, let alone a brew pub. For all of us Winnipeggers clamoring for new craft beer, we need to make sure that we put our money where out mouth is and support these new breweries as they open. I know PEG doesn’t have beer yet, but they will, and I for one will do my best to support all the new breweries.

Brew reviews and news