Celebrating Groundhog Day 2015

brewer Dave and Cream Ale V2

<![CDATA[Dave Allen, brewer to Top Shed, has recently conjured up a new version of a Canadian-style Cream Ale. His first version was a golden-coloured brew akin to the early cream ales and which are popular in Eastern Canada. This second version is darker and similar to many cream ales brewed on the West Coast of Canada. Well, Greg did want the Top Shed Ale to be a bit darker in colour than Top Shed Lager and, with that in mind, our ever-creative brewer decided to expand the grain bill and vary the hop content at the same time. So what we now have is a brew with a distinctive mix of pale & coloured barley malts as well as flaked oats & corn, and a blend of Cascade, Crystal & Goldings hops. Retain the tasting notes of no. 1 for comparison – this one is sure to be different!

Well aware that a beer being brewed on Feb. 3 would, at the same time, coincide with groundhog day celebrations somewhere in North America, is Dave suggesting that we name this beer Groundhog Cream Ale?
[content_band style=”color: #333;” bg_color=”#f7f7f7″ border=”all” inner_container=”true”]For the Aussies who have never heard of Groundhog Day, this is an unusual but special day celebrated in Canada & the northern USA each year on February 2. According to legend, if it’s cloudy on this day when a groundhog emerges from its burrow, then spring will come early; if it’s sunny, the groundhog will see its shadow and run back into its burrow, and the winter weather will continue for six more weeks. Well, it is obvious that without groundhogs and anything like winter at this time of year, a celebration of this kind is out down under. However, perhaps we can come up with something similar to celebrate, say on August 2 and the joey emerging from the pouch?[/content_band] This intriguing new brew will be kegged on February 10, and will then be put away in cool storage for a minimum 4-5 weeks (accompanying Top Shed Lager no. 2 which was kegged on January 28). Our keg-conditioned beers, like fine wine and spirits, undergo a long period of natural conditioning, carbonation and maturation. While they are ready to serve in the minimum period, we prefer to leave them even longer for the exceptional flavours to be developed.]]>