The rumor and random babble thread

[bluenose]

yeah, not sure if the new owner is taking everything or not

I think the official closing is tomorrow

[Graham.C]

I always question the value and accuracy of '100% organic sustainable' marketing. Does anybody know what that actually means...

A shit storm of people who think you will be charging too much for a label combined with people who think you compromised on your morals too much and are not truly 'sustainable'.

[mr x]

What does sustainable mean? Who makes that decision? Is electricity sustainable? Are the roads to Cape Breton sustainable? What about the brewing chemicals?

Brewery effluent will be used in irrigation of the farm’s produce and pasture.

[Graham.C]

What does sustainable mean? Who makes that decision? Is electricity sustainable? Are the roads to Cape Breton sustainable? What about the brewing chemicals?

Brewery effluent will be used in irrigation of the farm’s produce and pasture.

In simplest terms 'sustainability' is a best practice code of conduct. It can not be defined specifically, because everything has an impact on its environment, so its only something to strive for. IMO they should strive to minimize energy consumption, and try to use renewable where they can, they should try to minimize their waste stream and the resources required to provide them with the inputs they need (from production to transportation). But that's just my opinion, the term carries no legal weight and can be abused.

[bluenose]

I like mgc's definition, but I think the underlying idea is that it shouldn't rely on non-renewable inputs

another way I interpret it is that they should reuse as much waste as possible, so the value they add offsets the waste they create.

[KMcK]

file-1.png

I know Emily Tipton. I'll ask her about it.

I got the lowdown from Emily: construction in the fall and brewing in the winter. She offered to send us some test batches to get our opinions on their recipes. I hope to get down there in the next month and will bring back whatever she has to offer.

[benwedge]

file-1.png

I know Emily Tipton. I'll ask her about it.

I got the lowdown from Emily: construction in the fall and brewing in the winter. She offered to send us some test batches to get our opinions on their recipes. I hope to get down there in the next month and will bring back whatever she has to offer.

Excellent work!

[mr x]

Guinness and Bacardi megafactory shows on GEOHD tonight at 9 & 10 on expressvu.

[LeafMan66_67]

Guinness and Bacardi megafactory shows on GEOHD tonight at 9 & 10 on expressvu.

9 & 10 on NGHD on Eastlink ... as well, at 11, Ultimate Factories showing Jack Daniels ...

Going to watch NYR hand it to New Jersey tonight.

[mr x]

More burger joints:

On May 12, The Brooklyn Warehouse participated in OpenCity, a first time event put on by ILoveLocal HFX to promote our city… to US, the people who live here. And it worked!!! BIG TIME.

On May 12, The Brooklyn Warehouse did something else. We introduced THE ACE BURGER COMPANY, our premium burger joint to the city, to YOU, for the first time. And it Worked!!! BIG TIME.

There’s a lot of chatter right now about premium burger joints opening up all over the place. And that’s good. Everyone deserves a great burger, made from fresh, local ingredients, flame-broiled or on the flatiron… man, just as long as its good tasting food! Choice is a democratic thing… bring it on!

The Brooklyn Warehouse has always been a ‘burger joint’ disguised as a casual fine-dining room, offering a premium burger since opening in 2007 and hitting 2nd place 4 years running for Best Burger in The Coast Awards, along with being mentioned as one of the Top 5 Burgers across Canada by both Chatelaine (2009) and Sharp For Men (2011).

AND ON THAT NOTE:

The Ace Burger Company, (A Brooklyn Warehouse Joint), is going to ‘Pop-Up’ in a permanent location on July 1, 2012… Canada Day, somewhere in North End Halifax. On that day, we’re going to celebrate the quintessential Canadian Burger, whether its made with Getaway Farm’s 100% Grass-feed Beef, or Canadian Lentils and Field Mushrooms, or something in between. The Menu will be Bigger. The Food will be Hand-crafted, and the Location will Permanent. This time we won’t disappear.

How’s that for a Pop-Up!

http://bwpop-up.blogspot.ca/2012/05/ok- ... e-yet.html

[mr x]

There was an article in the Herald yesterday about someone taking over the Red Lion and changing it around, maybe with a better beer selection.

[GAM]

Where is the Red Lion?

Sandy

[chalmers]

Cool. I wonder if Ace or Brooklyn will serve Brooklyn beer, now that it's available @ Premier?

[benwedge]

Cool. I wonder if Ace or Brooklyn will serve Brooklyn beer, now that it's available @ Premier?

This leads me to believe the answer is yes.

[RobD]

There was an article in the Herald yesterday about someone taking over the Red Lion and changing it around, maybe with a better beer selection.

Did you mean the red fox?
http://thechronicleherald.ca/business/1 ... unning-pub" onclick="window.open(this.href);return false;

[chalmers]

Cool. I wonder if Ace or Brooklyn will serve Brooklyn beer, now that it's available @ Premier?

This leads me to believe the answer is yes.

Ha, I missed that. About time, seeing as they nearly duplicated their logo!

[pet lion]

There was an article in the Herald yesterday about someone taking over the Red Lion and changing it around, maybe with a better beer selection.

Did you mean the red fox?
http://thechronicleherald.ca/business/1 ... unning-pub" onclick="window.open(this.href);return false;

Did they drop a light in that beer in the picture? It glows!

[mr x]

There was an article in the coast too. Although that sounded less promising on the beer front. May just turn out to be a pile of crap.

[brufrog]

So great to see news of all these breweries opening. The way it should be. Great detective work, guys. If only we could get the same interest in NB...
We do have some new wineries coming, and a distillery or two, but I'd love to see a brewpub in every reasonably sized town! And at least 2 in each city.

[John G]

mr x wrote:There was an article in the Herald yesterday about someone taking over the Red Lion and changing it around, maybe with a better beer selection.

Did you mean the red fox?
http://thechronicleherald.ca/business/1" onclick="window.open(this.href);return false; ... unning-pub

I had my first pint there with my newly minted NSLC id and my dad when I turned 19 way back when. He taught me to add salt to draught. It didn't improve the flavour of what they had on tap at the time.

[KMcK]

mr x wrote:There was an article in the Herald yesterday about someone taking over the Red Lion and changing it around, maybe with a better beer selection.

Did you mean the red fox?
http://thechronicleherald.ca/business/1" onclick="window.open(this.href);return false; ... unning-pub

I had my first pint there with my newly minted NSLC id and my dad when I turned 19 way back when. He taught me to add salt to draught. It didn't improve the flavour of what they had on tap at the time.

Was it a Ten Penny?

[derek]

mr x wrote:There was an article in the Herald yesterday about someone taking over the Red Lion and changing it around, maybe with a better beer selection.

Did you mean the red fox?
http://thechronicleherald.ca/business/1" onclick="window.open(this.href);return false; ... unning-pub

I had my first pint there with my newly minted NSLC id and my dad when I turned 19 way back when. He taught me to add salt to draught. It didn't improve the flavour of what they had on tap at the time.

The salt's not to improve the flavour (though it probably didn't hurt ), though I doubt most of the old-timers who did that knew exactly why they did it. It was to release some of the CO2, because the beer was always over-carbed.

[brufrog]

Was?

[derek]

Was?

Well, yeah, it still is overcarbed, but the salt-in-the-draft habit seems to have died. Maybe it really does improve the flavor - we know the average drinker doesn't actually like flavor.

[brufrog]

I actually saw some working class guys doing that at the Mill Street bar at the Toronto airport. Adding salt to their beer! Geez, what are they going to do next, half and half with tomato juice? You still see that in Saint John sometimes, if you go to "old boys" taverns.