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Before he took the leap and started his own, BreWskey cofounder Derrick Robertson was a process engineer who helped design breweries. That background was invaluable when building out a brewhouse and cellar in a building that’s a historic landmark in Vieux-Montréal.
With multiple spaces and sprawling patios, BreWskey is popular among travelers who drink plenty of pale lager in warmer months—with many who also appreciate BreWskey’s creative and contemporary approach to hazy IPA. Robertson has an unquenchable thirst for experimentation, treating each batch on their two- and 10-barrel systems as an opportunity to tweak variables, test ingredients, and dial in processes.
He’s not afraid to brew beer with a point of view informed by his own tastes—witbier without phenolic Belgian yeast, for example—and he’s always up for experiments, such as pushing 34/70 to see just how much heat it can endure. When it comes to hazy IPA, however, he can’t bear the astringent burn that certain hops exacerbate, so he’s dialed in processes to turn beers at brewpub speed with robust body and just enough haze—because, as he says, there is such a thing as too much haze.
In this episode, Robertson discusses:
- balancing brewpub and taproom beer menus with an on-the-fly creative process
- adjusting the beer program week to week, based on tourism trends
- brewing white beer with London Ale III while replacing certain yeast-driven flavors with targeted ingredient additions
- using New Zealand hops strategically for light color without the burn
- the fungibility of many hazy IPA grain bills
- selecting hop varieties, such as Rakau, that improve the expression of others
- why Riwaka is like smoked malt
- avoiding “Galaxy paste” when brewing with the Australian hop
- accepting inefficient extraction techniques when using certain hops, to avoid picking up off-flavors
- dialing in his hop palette to eight to 10 hops, while expanding the number of lots of each
- dry-hop bench-testing for lot selection, to understand how the rub connects to the actual flavors and aromas in finished beer
And more.
Justin Thomas, president of G&D Chillers says, “Everyone who works here at G&D Chillers shares a common goal—to be on the forefront of innovation, so we can solve problems for our customers.” For a more sustainable approach to refrigeration, we have announced our latest innovation as part of our trailblazing Elite 290 line of propane chillers. The Elite 290 Micro-series line uses a natural refrigerant, features a more compact design with variable-speed fans, and offers near-zero global warming potential. The future of sustainable refrigeration is here! To learn more about G&D Chillers and our Elite 290 line, visit G&D Chillers.com.
Brewers, what if your yeast could do more than just ferment? With Berkeley Yeast, it can! We bioengineer ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don’t. Now, in addition to competitive pricing, we’re offering free overnight shipping on 5+ barrel pitches. Try it out—if you don’t love it, we’ll happily refund you. So why settle for ordinary when you can brew with better yeast? Visit berkeleyyeast.com to learn more and start brewing with science on your side.
As breweries expand beyond beer into other segments such as mocktails and CBD beverages, Old Orchard is here to help. We can formulate custom blends featuring specialty ingredients. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer.
Both classic and contemporary, Indie Hops’ Lórien was developed with crisp, low-gravity beer in mind. A nod to the past with an eye on the future, Lórien seamlessly combines traditional elements of European Noble hops with an elegant twang of American modernity. Low alpha and squeaky clean, Lórien provides a refined, smooth bitterness to any lager and delivers enticing flavors and aromas of lemon/lime zest, fresh melon, wildflowers, sweet hay, and cinnamon spice. Refreshing the past for a present time, Lórien’s classic profile and distinct finish are conducive to celebration and appetite and evoke feelings of a grassy meadow near a cold mountain stream. Summer is near, and Lórien awaits. Learn more about Lórien and the rest of our varieties at indiehops.com. Indie Hops—Life is short. Let’s make it flavorful.
Are you looking to elevate your craft brewery’s branding? Steel Chill-Cups are the perfect promotional tool! Crafted from 100 percent recyclable steel and proudly made in the USA, these 16-ounce cups come in vibrant red, blue, green, and gray. Designed to keep beverages cold and frosty to the touch, they enhance the drinking experience at festivals, tastings, and taprooms. Customizable branding options let you showcase logos and unique designs, boosting brand recognition. These stylish cups not only serve a practical purpose but also become keepsakes for beer lovers. Discover how Steel Chill-Cups can “Put your brand on every pour.” Visit SteelChillCups.com today!
Breweries don’t need just a point-of-sale system—they need a one-stop-shop operating system. That’s where Arryved comes in. Not only do we offer a world-class POS built specifically for breweries, but we also provide Arryved Brewery Management, e-commerce, and more to help breweries scale and thrive. From taproom to distribution, we give breweries the tools to streamline operations and boost profits—all in one powerful platform. Visit arryved.com to learn more. Cheers!
PakTech delivers craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, PakTech handles help brands stand out while staying sustainable. Trusted by craft brewers nationwide, they offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com.
If you’re launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17 in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now. Visit breweryworkshop.com for more information and to secure your spot.