This month instead of our usual club meeting, we had a very special tour from Richard Preiss of Guelph’s own 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.
This weekend True Grist members and their families met in Cambridge on a perfect Saturday, to enjoy the weather and share food and beer. This was our first summer barbecue, an event which is sure to become annual tradition. Our special events coordinator, Matt F. and his wife Jackie hosted us in their lovely, hop-filled backyard (thanks guys). Amongst the highlights were a cask ale made just for the barbecue (the recipe is on our forum), spent grain bread (recipe also on the forum), smoked brisket and smoked sausages, salads, cookies, even more homebrew, and more.