It looks like it will be only available in the Ottawa area for now.
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Eastern Ontario microbrewery set to launch on Canada Day
Beau’s All Natural Brewing Co. brings fresh, local beer with an “All Natural” appeal to Ottawa and area, starting July 1
Vankleek Hill — (June 16, 2006) Finally, Eastern Ontarians are about to come into their own. Their own beer, that is.
Beau’s All Natural Brewing Co. will officially open its doors on Canada Day, serving up distinctive, locally made premium beer from the heart of Eastern Ontario. Based in Vankleek Hill, part of the Lower Ottawa Valley, the upstart Beau’s has created a quality craft-brewed beer locals will be proud to call their own.
“Eastern Ontario needs a beer to call its own,” says Tim Beauchesne. “We wanted to offer something that is high-quality, distinctive, and all natural. And of course being local means being fresh.”
Beau’s distinctive, premium beer stands out in the market because it is all natural, a first for regional suds. “It's quite simple: All Natural tastes better,” explains his son and partner Steve Beauchesne. “At Beau’s, we use local spring water and certified organic malts, and we don’t use adjuncts, fillers, or chemicals. We don’t pasteurize the beer since that affects flavour, and we take the extra time needed to brew in small batches.”
The brewing company is the brainchild of Tim Beauchesne, a lifelong entrepreneur based in Vankleek Hill and Hawkesbury, and his son Steve, a former business-planning manager with the Ontario Government. Recognizing that Eastern Ontario has been historically under-represented in the craft-brewing market, the father-son team wanted to create beers that celebrate the unique geography, diversity of language and culture, and the hardworking, friendly people who live here. Beau’s brewmaster, Matt O’Hara, worked with such beer-makers as Montreal’s McAuslan Brewing, Upper Canada Brewing company and Dennison’s Brewpub in Toronto, before signing on with Beau’s to develop their signature beer.
Beau's flagship offering is Lug Tread Lagered Ale, named after the tire treads of a small tractor, a true symbol of Eastern Ontario. Golden-hued, crisp and finely balanced, Lug Tread is a tribute to “Kölsch” the classic beer of Cologne, Germany. Lug Tread is top fermented (like an ale) and then cold aged, or “lagered”, for a lengthy period. This gives it some light ale notes, complemented by a lager-like crispness.
Beau’s All Natural Brewing Co. is located in Vankleek Hill, about an hour’s drive from Ottawa. Their first all natural beer will be available at select bars and restaurants in the Ottawa region starting July 1, 2006 … just in time to toast Canada Day in true Eastern Ontario style.
From the Opeongo Line to the Cataraqui Bay, Beau’s is truly Eastern Ontario’s Own.
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For more information:
Steve Beauchesne
Beau’s All Natural Brewing Co.
10 Terry Fox Drive, Vankleek Hill, ON, K0B 1R0
(613) 676-2337, or toll-free at 866-585-BEER
http://www.beaus.ca
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New brewery in Eastern Ontario
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midlife crisis
- Beer Superstar
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I'm glad to see some comments about our brewery on the site, thanks for taking interest.
About the news release and the 'puffery' comment:
To my knowledge, Beau's is the only Eastern Ontario brewery using certified organic malts, which is what the news release refers to.
I do take your point though, some breweries call themselves all natural if they do not use extracts - perhaps we could have been more specific.
About the news release and the 'puffery' comment:
To my knowledge, Beau's is the only Eastern Ontario brewery using certified organic malts, which is what the news release refers to.
I do take your point though, some breweries call themselves all natural if they do not use extracts - perhaps we could have been more specific.
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inertiaboy
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They have a handy-dandy tap locator on their website. Doesn't look like they are in Cornwall yet.
http://www.beaus.ca/en-ontap.html
http://www.beaus.ca/en-ontap.html
I have a partiality to all organic cultivation products, as I said re: the Fullers Honey Dew (UniBroue is made from organic materials too!)
The cool thing is, plants that grow without chemical help have a different plant chemistry (phytochemistry) which in turn interacts differently with whatever eats it. Organic plants (like livestock) usually grow at HALF the usual rate, they uptake far more nutrients, and fending for themselves without insecticides they also build in natural defenses that would otherwise be disarmed. So you pay for this higher intrinsic worth.
I am inclined to allow that barley malt and hops grown organically, being free of residues & having different bio-chemical properties, could both interact differently with brewing yeast and produce a somewhat different brew than usual, which might benefit in terns of taste or nutrition.
I will pay a buck more for something organic on the land-respect principle alone, so organic producers, say it loud and proud!
The cool thing is, plants that grow without chemical help have a different plant chemistry (phytochemistry) which in turn interacts differently with whatever eats it. Organic plants (like livestock) usually grow at HALF the usual rate, they uptake far more nutrients, and fending for themselves without insecticides they also build in natural defenses that would otherwise be disarmed. So you pay for this higher intrinsic worth.
I am inclined to allow that barley malt and hops grown organically, being free of residues & having different bio-chemical properties, could both interact differently with brewing yeast and produce a somewhat different brew than usual, which might benefit in terns of taste or nutrition.
I will pay a buck more for something organic on the land-respect principle alone, so organic producers, say it loud and proud!
In Beerum Veritas
It would be the other way around really, the organic is the "usual" rate, with non-organic being artificially stimulated, but Im nit-picking.Belgian wrote: Organic plants (like livestock) usually grow at HALF the usual rate,
Me as well, unfortunately I have yet to find any organic beers that really impressed me. Mill Streets Organic Lager is quaffable but not nearly as good as the Tankhouse. I enjoyed some of the Fish Tale offerings but even if they were accessible here they are only good, not great. I have some Eel River Organics in the queue, and am hoping for good things - the Ratebeer ratings for the Porter are promising (3.66) for at least a decent quaff. We shall see!I will pay a buck more for something organic on the land-respect principle alone, so organic producers, say it loud and proud!
Organic barley is more expensive to grow/buy because of the yield issues but it does have brewing advantages. It makes a better malt with less protien bulk and more convertable natural sugars to ferment. Less protien means more clarity in the beer without the need for high efficincy filters or clearing agents...most organic brews clarify well enough in the conditioning tank.
Not sure what the pesticides/herbicides do to the flavor of hops but it can't be good.
Having tasted the Fuller's Honey Dew, and some others, my taste buds tell me that the Organic barley in the malts they used has a brighter grainy sweet biscuity taste....organic hops seem more aromatic for some reason. If any of you home brew and have ever used the mixed 2/6 row Dominion malts in a brew you understand the "flat" taste that comes from barley malt that is all bulked up with unfermentable protiens and genetically weird emzymes....and the "haze" this causes when the beer is chilled too much. Obviously it is a problem to Dominion's main users because besides a cloudyness, protien makes a thick foam in beer.... obvioulsy large users of non-organic barley malt must filter and chemically condition their beer/wort to remove these clouding protiens... subsuquently if you see a Mol-coor-batt product that keeps a head longer than 60 seconds, it is probably the result of a chemical heading agent added in the post filtering stage.
BTW I Agree with Jeremy, there are damn few well made organic beers that showcase the organic malt...it's expensive so I suppose the brewers go sparingly on it....but the Fuller's Honey Dew uses a really healthy dose of this malt so you can't miss the destinct flavor.
Not sure what the pesticides/herbicides do to the flavor of hops but it can't be good.
Having tasted the Fuller's Honey Dew, and some others, my taste buds tell me that the Organic barley in the malts they used has a brighter grainy sweet biscuity taste....organic hops seem more aromatic for some reason. If any of you home brew and have ever used the mixed 2/6 row Dominion malts in a brew you understand the "flat" taste that comes from barley malt that is all bulked up with unfermentable protiens and genetically weird emzymes....and the "haze" this causes when the beer is chilled too much. Obviously it is a problem to Dominion's main users because besides a cloudyness, protien makes a thick foam in beer.... obvioulsy large users of non-organic barley malt must filter and chemically condition their beer/wort to remove these clouding protiens... subsuquently if you see a Mol-coor-batt product that keeps a head longer than 60 seconds, it is probably the result of a chemical heading agent added in the post filtering stage.
BTW I Agree with Jeremy, there are damn few well made organic beers that showcase the organic malt...it's expensive so I suppose the brewers go sparingly on it....but the Fuller's Honey Dew uses a really healthy dose of this malt so you can't miss the destinct flavor.
Aventinus rules!
No you're quite correct, I was avoiding phrases like "intensively farmed" or "conventional" just for clarity - the (mis)perception today is that use of pest-killing poisons and boosting hormones is 'usual' - and we assume since we're used to it, it MUST make no difference to the end consumer (ha! Dream on...)JerCraigs wrote:It would be the other way around really, the organic is the "usual" rate, with non-organic being artificially stimulated, but Im nit-picking.Belgian wrote: Organic plants (like livestock) usually grow at HALF the usual rate,
But I challenge anyone to compare Organic and Conventional strawberries, it really is like dirt versus ambrosia.
In Beerum Veritas
With strawberries, I find that the source is as important as the farming method. Conventional local strawberries are much tastier than Organic ones shipped from California - but Organic local ones are the best, if you can find them.Belgian wrote:But I challenge anyone to compare Organic and Conventional strawberries, it really is like dirt versus ambrosia.
Fair enough, I just had some President's Choice Organic California ones that were unbelievably perfect, AND some inedible local ones (are there good local ones?) - granted I will take good local strawbs any day.
Soft produce and berries are the most chemical-intensive crops, something everyone should know. I buy my blueberries wild, Canadian and only in season.
Soft produce and berries are the most chemical-intensive crops, something everyone should know. I buy my blueberries wild, Canadian and only in season.
In Beerum Veritas
Many of my relatives, who are farmers in Eastern Ontario, just love the whole "organic" term and trend - they think it is quite humorous how people are gobbling up anything labeled as organic. For example, when I was home a couple of weeks ago visiting the folks, my Uncle drove in, picked some wild asparagus from the fence line, brought it in and demanded all of my "big city Toronto money" because it was organic! Had to be there, it was funny...mostly because I don't have any "big city Toronto money". But anyway....
Back to organic beer, and while I appreciate everyone's different tastes, I would strongly recommend not basing your organic beer opinion on the Fullers (especially to folks who have not tried organic before). I don't know how you can taste anything under all of that honey! But I would think something not containing an additional flavour like this would be a better gauge (I'll second the Fishtale recommendation).
And I'm not making light of folks that buy organic only. Craft beer enthusiasts like those who frequent this board often carry on their discriminating tastes into other areas like local produce, coffee, wine, etc. and I respect them for that.
Back to organic beer, and while I appreciate everyone's different tastes, I would strongly recommend not basing your organic beer opinion on the Fullers (especially to folks who have not tried organic before). I don't know how you can taste anything under all of that honey! But I would think something not containing an additional flavour like this would be a better gauge (I'll second the Fishtale recommendation).
And I'm not making light of folks that buy organic only. Craft beer enthusiasts like those who frequent this board often carry on their discriminating tastes into other areas like local produce, coffee, wine, etc. and I respect them for that.