Cider bulk buy 2017

This year True Grist ran a group buy again for a cider blend for hard cider production from Frank E’s in Vanessa, ON. This delicious juice is cold pressed, UV-pasteurized, and non-sulphited. With the growth of the club, and positive results from last year buy, it was not a huge surprise when our order came in at three time’s last year (420 gallons this year vs. 140 gallons last year). This required six bins of apples in comparison to last year’s two! Continue reading Cider bulk buy 2017

August 2017 meeting

This month around a dozen True Grist members met in Kitchener-Waterloo on Doug B.’s lovely backyard patio. The club discussed upcoming events including a cider bulk buy in the Fall (details developing on the forum here), and the potential of the club having a presence at some upcoming Fall beer festivals (those details are developing here). We expect to run another bulk buy with Frank E’s cider in Vanessa, ON as we did last year. Throughout the year we’ve had the opportunity to sample some of the different things True Grist members made with the juice from last year’s buy – diverse and delicious. Continue reading August 2017 meeting

July 2017 meeting

This month we returned to Guelph’s East side for a meeting of True Grist homebrewers. Josh V was our gracious host. We moved through many samples and styles of beer – blondes, lagers, various wheat beers, a (delicious) dry hopped sour, IPAs, and more. We finally got to try Andrew A’s brown with homemade caraquinoa malt, after it had received much discussion and interest on our forum. Our fall events received further hyping and discussion – cider and hop bulk buys, and our soon to be officially announced internal “True Brewer” contest. Otherwise this was a return to our regular monthly meeting format (we forewent a June monthly meeting in favour of other True Grist events). Continue reading July 2017 meeting

True Grist visits Escarpment Labs

Yesterday (June 7th, 2017), the folks at Escarpment Labs were kind enough to invite True Grist to their production facility for a tour and a Q&A period. Around 20 True Grist members arrived to Escarpment Labs and were welcomed with a sample of a very interesting tart pale ale, fermented with Lactobacillus and Kveik in about 24 hours at 40C – a little taste of some of the R&D at Escarpment Labs. Richard Preiss (co-founder of Escarpment Labs) then showed us around, describing their yeast propagation and packaging process, as well as their quality assurance program. Continue reading True Grist visits Escarpment Labs